Blake’s on Sixth Street is a neighborhood kitchen concept located just west of downtown Austin. Chef Blake Moffitt has created a cozy, intimate setting that promises a one-of-a-kind dining experience. The lunch menu features a diverse, ever-changing assortment of all-natural dishes, including farm fresh produce, local steroid-free meats and artisanal cheeses and soups based on the season. All dishes skillfully balance classic French preparation and everyday accessibility. Food, wine and craft beer specials change daily.
Chef Blake Moffitt
Chef Blake Moffitt brings love for local, farm-fresh ingredients and artisanal craftsmanship to his Austin, Texas based restaurants.
Chef Blake was formally trained at The Culinary Institute of The Rockies in Boulder, Colorado as well as Chateau de la Rosarie and La Mirande in Provence, France, under Michelin star awarded Chef Daniel Hebet. His interest in the art of cheese-making brought him to Three Shepherd’s Farm in Warren, Vermont, where he studied under Master Cheese-maker, Dr. Larry Faillace.
Persistent passion for food and leadership in the kitchen led Chef Blake to restaurateur-ship in 2011.