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  • Trio at Four Seasons
  • Oyesters at Jack Allen's Kitchen
  • Barbacoa stackers at Jack Allen's Kitchen
  • Bacon wrapped quail Jack Allen's Kitchen.
  • Hamburger and fries at Noble Pig.

  • Shawn Cirkiel, chef of Olive & June, prepared roasted leg of lamb withcaramelized whey, green garlic, peas, fennel, roasted strawberries, shavedcarrots, pastini, and basil.
  • John Bates, chef of Noble Pig, prepared barrel-smoked pork shoulder with springcarrots, spring onions, and malt vinagrette with Jester King brew
    Photo by Liz Chapman
  • Jesse Griffiths of Dai Due Supper Club prepared antelope-wild boar terrine withmulberries, pickled loquats, and chile pequin mustard. The dish was served withReal Ale's Devil's Backbone beer.
    Photo by Liz Chapman
  • Jesse Herman, owner of La Condesa, poses with Alexis Lanman.
    Photo by Liz Chapman
  • Andrew Wiseheart of Contigo prepared brussels sproutcrowns with bribiche, shaved fennel, pepper oil, and bacon emulsion.The dish was served with Lone Star beer.
    Photo by Liz Chapman
  • Lone Star beer was served with Andrew Wiseheart'sbrussels sprouts.
    Photo by Liz Chapman
  • Jessica Maher's loquat meringue tart was the final dish of the dinner series.
    Photo by Liz Chapman
  • James Holmes of Olivia and Lucy's Fried Chicken prepared a playful dish of"bunny, biscuits, and gravy."
    Photo by Liz Chapman

  • 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

  • Chef Andrew Weissman preparing a lobster amuse bouche.
    Photo by Justin Parr
  • Set tables at Ocho Lounge just before an eager crowd joins Andrew Weissman for aspecial Le Reve revival dinner.
    Photo by Justin Parr
  • Weissman's talent for simple, delicate food is exhibited in every dish servedwhether at The Sandbar, Il Sogno, or at the former Le Reve.
    Photo by Justin Parr
  • Weissman about to serve a classic onion tart.
    Photo by Justin Parr
  • Ocho Lounge lit up for Weissman's Le Reve dinner.
    Photo by Justin Parr

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