John Anderson
The place for authentic Spanish cuisine, and perhaps the only one serving real tapas. Everything on the menu is flavorful, carefully crafted, and beautifully presented. Savory paellas, seafood latas, delectable entrées – heck, even a simple plate of hand-sliced jamón serrano is sublime. Add a great wine list, excellent cocktails, and friendly service, and you can't go wrong.
CLOSED
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For $1, you can buy Bryce Gilmore's hardworking staff a beer. They deserve it. The team sends out a bewildering array of small plates with perfect timing and precision, and with a sense of humor rare in a serious kitchen. Where else would you get a sunchoke tot?
6555 Burnet Rd. #400
512/394-8150
www.barleyswine.com
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John Anderson
John Anderson
Forget orange queso and gooey enchiladas. This South Austin spot spins out the vibrant palate of Interior Mexico. This means slow-cooked cochinita pibil, red and green moles, and zesty salpicon accented by pink pickled onions and leafy, fresh cilantro. The menu is criminally affordable.
CLOSED
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No longer just the comfortable spot to wait for a table at next door Barley Swine, Henri's really came into its own this year with the addition of both happy hour and dinner service, with Keegan Archer back in the kitchen.
CLOSED
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photo by John Anderson
photo by John Anderson
In a town oversaturated with food trucks, Luke's has not only withstood the test of time, but sets itself apart. From sharable appetizers to an array of sandwiches – plus a hangover-curing brunch and daily specials like Cajun gumbo or duck confit – chef Luke Bibby definitely has it going on.
CLOSED
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Odd Duck's sublime sourdough bread has become a cult item, perhaps the best indication that Barley Swine's sibling is on to something. Simplicity is the order of the day, whether it's a lamb sausage or a perfectly roasted beet. The Duck's not about doing things flashily; it's about doing things right.
1201 S. Lamar
512/433-6521
oddduckaustin.com
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Photo by John Anderson
John Anderson
Olivia is a civilized restaurant for grown-ups, with comfortable seating, subdued light, and upscale decor. Unlike many hot spots, you can actually have a conversation here (even at a large table). Locally sourced ingredients, carefully prepared by chef/owner James Holmes and his stellar staff, are a reminder of the "fine" part of fine dining.
CLOSED
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Tyson Cole's flagship has garnered so many accolades that it is now shorthand for Austin restaurant success. Other upscale Japanese restaurants have opened during Uchi's 12 years in business; not one has escaped a comparison to the standard.
801 S. Lamar
512/916-4808
uchiaustin.com
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Photo by John Anderson
P. Terry's
If you’re wondering how a burger drive-through earned a spot in our Hall of Fame, you haven’t earned your Austin stripes. Everyone recognizes the infamous Golden Arches, but thanks to Patrick and Kathy Terry, alongside architecture guru Michael Hsu, the futuristic aesthetic of this Central Texas mega-chain – more than 21 locations and counting – is also recognizable from the highway … but for way better food and business practices. Since 2005, when they opened the original location on Barton Springs, it’s largely been the same simple menu, and the ingredients are real: 100% Angus beef and ground chicken breast, Mrs. Baird’s special buns, fresh-cut Idaho potatoes, house veggie patties, and more – all at “fast food” prices. They welcome customizing your combo (say yes to jalapeño and grilled onions), offer breakfast sammies, and frequently surprise us with monthly milkshake specials and their staff with birthday cakes. As if we couldn’t fall any more in love, in 2021, a year of turmoil, P. Terry’s executives raised the minimum wage for all employees to $15 per hour. Heroes? We think so. Inducted in 2021.
404 S. Lamar
512/473-2217
pterrys.com
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Many of us became obsessed with noodles thanks to an affection for Eighties and Nineties Asian crime dramas: In almost every film, there is a scene of a meal shared between cohorts, cops, or often just regular people. And they slurp those noodles, and they spoon that broth, and we’re like, “That looks like the most amazing combination of ingredients in the universe!” Restaurants like Ramen Tatsu-ya effortlessly expand all of our palates, and we are lucky they chose Austin to become a ramen mecca, now with a family of offshoots like Domo Alley-Gato Tatsu-ya, Kemuri Tatsu-ya, DipDipDip Tatsu-ya, and Tiki Tatsu-ya. Despite (and because of) the pedigree of minds – like chef Tatsu Aikawa – behind these delightful bowls of wonder, it all comes down to the noodles. Slurping them here is a singular experience. Inducted in 2019.
1234 S. Lamar
ramen-tatsuya.com
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photo by John Anderson
John Anderson
South Lamar’s Uchi has been setting the gold standard for Austin cuisine for years, and shows no signs of slowing down. James Beard Award winner chef Tyson Cole continues to serve intricate and exquisite renderings of Japanese cuisine that will be the most worthwhile, treat-yourself splurge you make all month … maybe even all year. Inducted in 2017.
801 S. Lamar
512/916-4808
uchiaustin.com
