In 1912, Marion Wesley Chism adopted the halfcircle eleven ranch brand to deter cattle rustlers near his homestead in Wise County, Texas. After 100 years of continual use, the brand has now been handed down to Chef Chris Chism, a chef with more than 20 years’ experience in some of the finest kitchens in Dallas, Austin, and Aspen.
Halfcircle Eleven has become a symbol of Chef Chism’s connection to the food of early 20th-century Texas – a time when local and seasonal eating was a necessity and summer’s bounty was preserved in Ball jars to enjoy throughout the year.
Fusing the romance 
of this family history with an innovative, contemporary approach to food, Halfcircle Eleven is a restaurant concept that uniquely distills the diverse history of Texas cuisine – from Tex-Mex and barbecue to German and Czech influences – in a menu that is at once modern and well-grounded. This unique Texas-fusion gives Chef Chism the freedom to combine flavors that are as comfortable as pot roast and enchiladas in a distinctly “new Austin” cuisine.
Locally sourced, organic, and seasonal whenever possible, Halfcircle Eleven’s contemporary menu will evolve with the seasons and will rely on a larder of house-made, preserved, and canned produce, in addition to the freshest products available from the region’s farms and ranches.
