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  • Uchi's mustang roll made with fresh water eel, yellowtail, avocado and tobiko.
    Photo by Rebecca Fondren
  • Uchiko's fried milk dessert made with chocolate milk, toasted milk and iced milksherbet.
    Photo by Rebecca Fondren
  • Uchiko's polenta custard dessert with caramel salt and lemon.
    Photo by Rebecca Fondren
  • Uchiko's tobacco cream dessert made with chocolate sorbet, maple budino,huckleberry and scotch.
    Photo by Rebecca Fondren
  • BBQ Lockhart quail with strawberry barbeque sauce and cucumber-mint slaw fromMAX'S Wine Dive.
  • Seared tuna “noodle casserole” with crisp sweet potato noodles, fresh peas, leekand wild mushroom béchamel from MAX'S Wine Dive.
  • TRIO's trifle with vanilla bean cream, pound cake and spring berries.
    Photo by Lara Kastner
  • One of the featured dishes at Olive & June.
    Photo by Ken Lewin

  • Paggi House
  • Paggi House
  • Paggi House pattio
  • Decadent Lamb Pot Pie at Max's Wine Dive.
    Photo by Jessica Dupuy
  • Classic grilled cheese and tomato soup at Max's Wine Dive.
    Photo by Jessica Dupuy
  • Easy Tiger
    Photo by Keith Davis Young

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