First opened in 1929, the Driskill Grill presents a grand and sophisticated experience you can share with the most exacting Manhattanite. Housed in the ornate Driskill Hotel, the grill is home to cuisine that is hardly economical but certainly provides value.
Paul Qui's original Asian fusion treasure. We could eat the beet fries all day. Located on the back patio at the Liberty.
This location does a good job of reinforcing the established ESK brand, from the friendly counter service with wine and beer on tap, to the gonzo artwork by punk rock painter Peelander Yellow. The menu boasts ESK "classics," the dishes that made the original trailer famous: Poor Qui's pork belly buns, beet home fries, chicken karaage, and brussels sprouts salad.
Try the fine selection of thin-crust pies for pickup or delivery, or by the slice at this original location. The ambitious specialty pies are organized by sauce: red, ricotta, black bean, chimichurri, pesto, and EVOO.
The popular bakeshop and beer garden expands east with 15,000 square feet of outdoor space.
This wildly popular Austin bakeshop expands its footprint with almost 12,000 square feet of space, including a commercial bakery and inviting patio.
Plenty of outdoor seating along the Barton Creek Greenbelt at this South Austin outpost of the popular Austin bakeshop and beer garden.
South Austin spot serves contemporary American cuisine in a stunningly designed space.
Located in the former Lewis' BBQ, Ed's has begun its own tradition with pork roast, ribs (and tips), chicken, brisket, and all your favorite sides.
You'll find fine dining in a supper-club atmosphere, with live music almost every night. Eddie V's specializes in fresh seafood, oysters, and prime beef. Try the Lemon Drop during happy hour.
Chef Sonya Coté's BYOB restaurant is set beside a plowed field and under a canopy of ancient pecan trees on Springdale Farm. On Springdale Farmer's Stand Days (Wednesday and Saturday mornings) enjoy a breakfast/brunch after buying locally-made goods and fresh produce. On Friday and Saturday evenings, enjoy a prix fixe. Both of the meals are made with ingredients reflecting the current harvest.
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