Skip to Main content
  • White Spur 150 E Sunset Road

    • Home
    • /
    • El Paso
    • /
    • White Spur 150 E Sunset Road

    This restaurant does not have any images

    White Spur 150 E Sunset Road

    150 E Sunset Road

    El Paso, TX 79922


    Orders through Toast are commission free and go directly to this restaurant


    Call

    Hours

    Directions

    Gift Cards

    Cash Bar Private
    Breakfast & Brunch
    Mains & Dinner
    The Bar Menu

    Cash Bar Private

    N/A Beverage

    • Coke

      $4.00
    • Diet Coke

      $4.00
    • Sprite

      $4.00
    • Bottle Water Flat

      $4.00
    • Bottle Water

      $4.00
    • Sparkling Water

      $4.00

    Features Drinks

    • Legacy Pour

      $14.00
    • Silver Taps

      $14.00
    • The 12th Spirit

      $14.00

    Beer

    • Dos XX

      $6.00
    • Coors Light

      $5.00
    • Modelo

      $6.00
    • Sante Fe 7K

      $6.00

    Tequila

    • Espolon Blanco

      $10.00
    • Don Juio Reposado

      $14.00
    • El Perro Grande Blanco

      $12.00
    • El Perro Grande Repo

      $14.00

    Vodka

    • Tito's

      $10.00
    • Belvedere Vodka

      $12.00

    Irish

    • Jameson

      $10.00

    Rum

    • Bacardi

      $10.00

    Gin

    • Hendricks

      $11.00
    • Tanqueray

      $10.00

    Whiskey

    • Makers

      $12.00
    • Jack Daniels

      $10.00
    • High West Rye

      $12.00

    Scotch

    • Famous Grouse

      $10.00
    • Glenfiddich 10 Single

      $14.00

    Wine

    • Chardonnay

      $12.00+
    • Pinot Grigio - Bread & Butter

      $12.00
    • Cabernet - Liberty School

      $12.00
    • Pinot Noir - Sea Sun

      $12.00
    • Sparkling - Lunetta

      $10.00

    Breakfast & Brunch

    Sweet Stuff

    • Piloncillo Cinnamon Roll

      Warm, sweet dough swirled with traditional piloncillo sugar, topped with a crunchy cookie crumble.
    • Rosewater Berry Parfait

      Greek yogurt topped with housemade chai-spiced granola and berries infused with delicate rosewater.
    • Mesquite Pancakes

      Fluffy pancakes with deep mesquite notes, topped with caramelized maple fruits and cinnamon chantilly cream.
    • Texas Brioche French Toast

      Thick-cut brioche soaked in creme anglaise, griddled golden, and finished with seasonal fresh berries.

    Breakfast Sandwiches & Tacos

    • WS Sausage & Egg Biscuit

      Flaky house biscuit with sage sausage, scrambled farm egg, Texas cheddar, and herbed aioli.
    • Chimichurri Breakfast Sandwich

      Toasted potato bun, soft scrambled eggs, and zesty chimichurri aioli with your choice of applewood bacon, sausage or WS hash.
    • Sweet & Smoky Biscuit

      Crispy housemade pork belly, seasonal jam, and melted smoked gouda on a warm buttermilk biscuit.
    • Machaca & Mushroom Taco

      Hand-pressed tortilla, mushroom-egg scramble, avocado salsa, and julienned pickled onions.
    • Migas Taco

      A crispy cheese costra shell filled with hashbrowns, egg scramble, and vibrant housemade green salsa.

    Savory Brunch

    • WS Steak & Eggs

      8 oz. Prime ribeye served with two farm eggs and hand-cut tallow fries with herbed hollandaise.
    • Tinga Chilaquiles

      Crispy tostadas simmered in a creamy, smoky tinga sauce with cotija, Mexican crema, and pickled red onions.
    • Salpicon Tostadas

      Slowly smoked shredded short ribs on housemade tostadas with escabeche and blistered heirloom tomatoes.
    • Grain Bowl

      Ancient grains and rainbow beets with charred brussels sprouts, chickpeas, and a zesty coriander vinaigrette.
    • Pastrami Short Rib Sandwich

      House-smoked short rib on a potato bun with melted Swiss, BBQ sauce, and a tangy house slaw.

    Mains & Dinner

    Mains

    • 32 oz. Cowboy Ribeye

      A massive bone-in cut, flame-grilled and served with a rich Texas whiskey and wild mushroom reduction.
    • Prime Ribeye (14 oz)

      Smoked over local wood, served with velvety duchess potatoes and a house-crafted smoked sauce.
    • NY Strip (12 oz)

      Pan-seared to perfection, finished with a decadent marrow bordelaise and roasted smoked cauliflower.
    • Hasselback Tenderloin (8 oz)

      Prime tenderloin paired with a crispy-edged hasselback potato and a green bean pan sauce.
    • Ember Charred Chicken

      Half chicken marinated in achiote, charred over embers for a smoky finish with lemon confit.
    • Shrimp & Artisan Gnocchi

      Pan-roasted housemade gnocchi with seasonal vegetables and Texas gulf shrimp tossed in a sharp white cheddar sauce.
    • Smoked Quail

      Tender quail with an ancho-chile glaze, served with smashed cambray potatoes and a mushroom demi-glace.
    • Blackened Grouper

      Pan-seared with bold spices, served over a seasonal vegetable puree with a bright citrus carrot salad.

    Burgers & Tacos

    • Texas Whiskey Mushroom Burger

      8 oz. Angus beef topped with torched gorgonzola and a caramelized onion whiskey sauce.
    • Hot Honey Chicken

      Buttermilk fried chicken thigh drizzled with a serrano-infused honey glaze and roasted pepper aioli.
    • Smoked Short Rib Taco

      12-hour house-smoked short rib topped with charred corn relish, Mexican crema, and fresh cilantro.
    • Local Mushroom Taco

      Crispy mushroom chicharron and smashed avocado inside a griddled cheese costra tortilla.
    • Adobo Chicken Taco

      Chicken thigh marinated in achiote and adobo, topped with seasonal slaw and a smooth avocado salsa.
    • Tempura Seafood Taco

      Choice of fish or shrimp in a light beer batter with citrus aioli and refreshing crispy cabbage.

    Starters & Shareables

    • Pork Belly Chicharrón

      Crispy-skinned pork belly served with pineapple relish, fresh guacamole, and spicy salsa macha.
    • #10 Nachos

      Thick tostadas smothered in white mornay sauce, white corn pico de gallo, and house-pickled escabeche.
    • WS Board

      A selection of Texas white cheddar, gorgonzola, smoked sausage, candied pecans, and grilled ciabatta.
    • The Second Act Potatoes

      Crispy potato skins loaded with steak, bacon, and a smoky chipotle cream sauce.
    • Queso Fundido

      Melted housemade quesillo with spicy chorizo and crispy nopal, served with toasted ciabatta for dipping.
    • Chickpea Ceviche

      Grilled pineapple and prickly pear tossed with lime, avocado, and black salt; served with house chips.

    Soups & Salads

    • Tortilla Soup

      A traditional spiced tomato broth with crispy tortilla strips, avocado, and fresh Mexican crema.
    • Soup du Jour

      Chef's daily inspiration, featuring seasonal ingredients and local Texas flavors.
    • Earthy Salad

      Caramelized beets, parsnips, and carrots over a creamy tahini dressing with toasted sesame seeds.
    • WS Caesar

      Little gem lettuce tossed in housemade caesar dressing with pecorino romano and herbed sourdough croutons.

    Sides

    • Esquites (Bone Marrow Butter)

      Bone Marrow Butter
    • Tallow Fries (Mornay & Cotija)

      Mornay & Cotija
    • WS Hashbrown (Green Chili)

      Green Chili
    • Anasazi Beans

    • Skillet Mac & Cheese

    • Smoked Cauliflower

    • Whiskey Roasted Mushrooms

    Desserts

    • Texas Pecan Pie

      A deep-dish slice filled with local pecans and Kentucky bourbon, served with a dollop of cinnamon whipped cream.
    • Orange Caramel Flan

      Traditional silk custard served with a bright orange caramel, a crunchy buñuelo-inspired crisp, and fresh berries.
    • Mocha Turtle Cheesecake

      Graham cracker crust topped with velvety cheesecake, mocha caramel, and candied pecan pieces.
    • Chocolate Mousse Cake

      A light, airy chocolate mousse on a dark chocolate cookie crust, finished with chocolate curls.
    • Cast Iron Fruit Cobbler

      Seasonal fruits baked under a buttery crust, served bubbling hot with a scoop of housemade vanilla bean ice cream.
    • Whitespur Sundae

      A trio of housemade ice creams atop waffle cone crumbles, caramelized plantains, and sweetened cream.

    The Bar Menu

    Bar Menu

    • Smoked Shrimp Cocktail

      Cold-smoked Texas gulf shrimp served with a spicy cocktail sauce and a garnish of WS beef jerky.
    • Roasted Bar Nuts

      A warm mix of crispy chickpeas, salted nuts, and seeds roasted with fresh rosemary and sea salt.
    • Sloppy Joe's

      A Texas tavern classic made with seasoned Angus beef and housemade pickles on a buttered bun.
    • Grilled Nopal

      Charred cactus paddles served with a morita chile aioli, housemade queso fresco, and charred salsa asada.

    Blackened Grouper

    $0.00

    Pan-seared with bold spices, served over a seasonal vegetable puree with a bright citrus carrot salad.

    Request advisory
    We'll do our best to accommodate special requests but may not be able to honor all substitutes. Extra charges may apply.
    1

    All hours
    SundayClosed
    MondayClosed
    TuesdayClosed
    WednesdayClosed
    ThursdayClosed
    FridayClosed
    SaturdayClosed
    Restaurant info

    A full service restaurant and bar. We feature live music and dancing on weekends. We craft an elevated offering that honors the heritage of West Texas, Mexico and New Mexico. Blending traditional techniques, locally inspired ingredients, gifted artists, refined hospitality and a Texas Luxe environment to create truly memorable moments.

    Location

    150 E Sunset Road, El Paso, TX 79922

    Directions


    Similar restaurants in your area

    Happy's Barley and Vine sunset
    View restaurantnext
    2Ten Sunset
    View restaurantnext
    Distrito Sunset 145 E. Sunset Rd. Suite A-200
    View restaurantnext
    Rita’s Burritos Crossroads Drive
    View restaurantnext
    Bella Cora 7500 N Mesa
    View restaurantnext
    Boba Mi Amor
    View restaurantnext
    Search similar restaurants
    © 2026 Toast, Inc.
    Toast
    • About Toast
    • For restaurants
    • Terms of Service
    • Privacy Statement
    • Do not sell my
      personal information
    Made with love in Boston
    • Instagram
    • X (formerly Twitter)
    • Facebook