He started working there for extra spending money, rolling out pie dough, making gumbo, and filling in for the head chef, Mr. Hoover's discovered his passion for food at the Night Hawk while he was attending the University of Texas. Akin was a pioneer of racial integration in Austin restaurants – for both customers and service staff. Harry Akin opened the doors of the Night Hawk in the early 1930s, and it was the first restaurant to stay open through dinner hours (hence the name). The Night Hawk restaurant holds a special place in both Austin's and Hoover’s history. He grew up eating what is now known as "farm-to-table." Hoover’s relationships with area farmers allow us to bring fresh, local food to our tables every day. Hoover recalls going out to the family farm in Utley, Texas and picking fresh peas, melons, greens, tomatoes from the field and watching his father butcher farm-raised meats. Hoover has always associated food with bringing people together, and the delicious and distinct flavors on our menu strive to bring together the melting pot of cultures and people who make up this great state. A native East Austinite and a fifth-generation Texan, Hoover and his cooking are inspired by the state itself. Hoover Alexander’s roots run deep through Texas. For 20 years, Hoover’s Cooking has been a force in Austin’s community.
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