Mouton's Bistro & Bar — Restaurant in Cedar Park

Very dissapointed in my experience. The food, customer service, and my waitress were wonderful. There was a slight mix up, where the waitress was handling a split bill, and she accidentally thought one party did not pay, when in reality they paid cash and the other two paid card. Thankfully, she found the cash and apologized, but the problem I had with this place lies not with her. It is with her superior, who I can only imagine is the manager.

I HATE it when wage theft occurs in waitressing. If a customer refuses to pay for their meal and dine and dashes, that is not the waitresses duty to cover. Especially with a camera security system.

The waitress, due to having to pay a 40 dollar tab if the money was lost, was pressured into talking to her boss about it and he found it a good idea to follow us into the parking lot. With her. This is INCREDIBLY unsafe for both her and him. It's night. What if we were dangerous people? It is against almost every store policy to follow after a store 'theif' out of the store. His decision to do that, his poor leadership, was pathetic.

Next, him asking for the party that didnt pay led to us calling him. Our second party also came, and by the time he managed to get back from having LEFT the place, the cash was found. We explained the sale was made in cash, and he stated he had a 'state of the art' camera system so he can double check, which I highly doubt. Anything retail or restuarant related has nothing state of the art. It was an intimidation tactic. Why not wait until the actual party that didn't pay came back, instead of trying to intimidate us? He was confrontational.

But THIS is what ticked me off: 'If this isn't paid for, my waitress has to pay for it.' I immediately informed him 'You can only dock wages from a waittress up to minimum wage.' While staring at him. Because Ive worked in this field before: it is RAMPANT with wage theft. His confrontational attitude, his pressuring of employees, and his following of us proves to me, at least, that he does not make good leadership decisions. He finds his power and his numbers more important than the integrity and safety of his employees, who are honest given they found the cash just a few moments later and were rushed to find us due to the fact that otherwise, theyd lose at least 6 hours of work pay, not including docking from taxes.

In the end, this manager is rather preoccupied with being in power rather than taking care of the store as a whole. As a manager, your duty is to your employees-- you manage them. You schedule. You protect them. You job is not to steal their wages and to take money from them for a customer stealing blatantly from them.

I refuse to eat here again simply because I refuse to promote any form of wage theft. If this manager is carrying out company policy, this entire company is garbage anyway. Any other job, theft is covered by the company itself. The worst that happens is employee termination if too many things are stolen. However, for some strange reason, Mouton's wants their employees to pay them in their time and the money they earn them.

I dislike modern slavery and theft, especially from companies against their employees. Treat them with respect, and remove this policy from the company immediately.Then, maybe your managers wont pressure their waitresses into potentially dangerous situations, and the managers wont accuse others of theft and follow people out confrontationally. Very ironic when you're stealing from your employees regularly!

Anyway, bald guy with a goatee that's pretty short, I hope that your company policy is remedied. I also hope you change your attitude towards your employees and treat them with respect.

Food's freaking bomb, loved the chef's work, amazing waitress, who did make a minor mistake but managed to figure it out in a far more professional and kind way than her...

Need a recommendation on a great spot to visit? Look no further than Mouton's. They specialize in delicious cajun/southern comfort food. I recently got to try them out and can say they are now a top consideration of mine when I’m in the mood for that kind of food. Let’s start with my thoughts on the food:

I got the: Angry Pasta: y’all. This was the BEST pasta I’ve had in Austin thus far. No joke. The amount of flavor in this dish was impeccable as it is a good mix of spicy, smokey, rich, creamy flavors. It comes with smoked sausage, ham, bacon, tossed with penne rigate and a very spicy Italian cream sauce. You GOT to try this to believe it!

Chicken Fried Steak: what’s there to say? Just look at this bad boy! This thing is as big as your head. Very well made too since the chicken breading remained in tact as I kept cutting it to take bites. It didn’t get moist easily and fall off the meat like a lot of chicken fried steaks do. Good combo of crispy edges and chewy insides.

Half Shrimp Po-Boy: a classic. Golden fried shrimp topped with lettuce, tomato, and homemade tartar sauce on French bread. Comes with your choice of fries, onion rings, or 50/50. I highly suggest at least doing 50/50 so you can try the onion rings. They’re unique because they are chicken fried! Similar to the chicken fried steak, the breading remains in tact when you take a bite, so you don’t have to worry about it falling apart so easily. Not greasy either!

Starter Sampler: a good pick when every appetizer looks good! Comes with Crawfish Dip, 4 Gator Bites, 2 Boudin Balls, and 3 Fried Pickles. My favorite of the 4 were definitely the fried pickles! Dip it in their chipotle ranch for maximum flavor. The most unique had to be the gator bites - I’ve never eaten alligator. If you haven’t either, don’t ya worry - it’s good! These fried gator bites tasted almost like chicken nuggets, but with a bit more tender meat.

All in all - you can’t go wrong with any of their menu items here. As you can see in the pictures, all the dishes are very big! They have a big menu to choose from beyond these 4 items such as: meatloaf, jambalaya, grits, shrimp creole, and much much more. The service is great - a true taste of southern hospitality. They also have outdoor dining if you prefer on great weather days like today. In conclusion, I was highly satisfied...

There are Sundays, and then there are Sundays. The kind that hum like a well-tuned guitar and roll in smelling faintly of salt, citrus, and second chances. It was that kind of morning when I wandered—no, arrived—at Mouton’s. Not to eat. Not to drink. But to be restored.

The menu? Impressive. The crowd? Happy. But let us not get distracted. The soul of this story—the radiant, high-octane engine at the heart of this experience—is the bar. And behind it? Abbi and Summer, bartenders in name only, artists in truth. To watch them work is to witness an elegant duet of laughter, hustle, and glassware choreography. They don’t just pour drinks—they compose them.

The Bloody Mary? Transcendental. It didn’t arrive—it announced itself. Tall, garnished with architectural ambition, and seasoned with a confidence that bordered on swagger. It was spicy, savory, and bright—like a secret passed down through generations of southern brunch sages. The kind of drink that recalibrates your whole day and makes you believe in bold beginnings.

And as if the drink weren’t enough, Abbi and Summer kept the whole bar humming. Need another? Done. Want something new? They’ve got a story to go with it. They serve with charm, with wit, and with the uncanny ability to make every guest feel like the best part of their day just walked in.

The food? Of course, it was spectacular. The shrimp and grits could end a war. The biscuits may have been hand-delivered by a benevolent deity. But let us not pretend—I was there for the full Mouton’s experience. And that means the bar, the Bloody, and the brilliance of Abbi and Summer.

Mouton’s doesn’t serve brunch. Mouton’s hosts it. With a cocktail in hand and Abbi and Summer behind the bar, you don’t just...