Bonneville is one of the best-kept secrets of gourmet dining and drinks that won't break the bank. Located in the Warehouse District, come for the highly buzzed about food, but stay for the remixed versions of classic cocktails. Reservations can be made, but walk-ins are also highly encouraged.
Under the direction of Executive Chef Josh Watkins, the farm-fresh, seasonally-driven menu of The Carillon reveals true flavor of Texas. The Carillon's unique approach to traditional foods and emphasis on using local, sustainable ingredients has earned the restaurant a four-star rating, as well as a Rising Star Award for Pastry Chef Plinio Sandalio.
This new spot by restaurateur Shawn Cirkiel (the brains and talent behind parkside, the backspace, and olive and june) offers a killer view of Lady Bird Lake and one of the city’s most innovative menus.
We can’t make it to the ranch each night for dinner, so Contigo brought the ranch to East Austin. At this cool neighbor in the Mueller development, start with a cold beer or one of the signature cocktails out on the beautiful lighted patio, and pair that with a series of eclectic small plates from Chef Andrew Wiseheart, like pigs in a blanket or quail legs. If you're looking for a bigger meal, try a burger or locally made sausage sandwich. Contigo’s authenticity goes a long way in a city that loves genuine innovation.
This former Rainey Street food truck made a lot of people happy when it became a brick-and-mortar restaurant housed in a charming renovated house. Perhaps none more so than chef/owners Iliana and Ernesto De la Vega, who finally had enough space to stretch out and showcase the classic Oaxacan-inspired dishes that remind them of home.
No Va Kitchen & Bar offers a homespun twist on sophisticated classics. Chef Brad Sorenson delivers adventurous, approachable dishes that perfectly match No Va’s diverse Rainey Street surroundings. Chef Sorenson opened No Va shortly after appearing on The Next Food Network Star and competing on Chopped.
Olivia is the creation of owner/executive chef James Holmes. In 2008, Holmes opened Olivia to an eager demographic in the South Austin area looking for more elevated dining options on the south side of town. Among Olivia’s top menu picks are veal sweetbreads with house-made boudin, “surf & swine” with seared scallops and tender pork rillon, both of which make for a filling dinner. But you can’t go wrong with a simple order of crispy fries served with garlicky aioli — perhaps some of the best pomme frites in town.
Located at the edge of the city, these pizzas are worth the drive. The pizza is best eaten with a pitcher of beer, but be sure to save room for a slice of one of the dessert pies in flavors like blueberry, pecan or banana cream. Since they can't transport their bad ass pizza ovens to the Tastemaker Awards, they'll be showcasing some of their non-pizza specialities.
Salt & Time has been a fixture at farmers markets around town for several years. In February 2013, the artisanal company opened its long-awaited brick-and-mortar butcher shop and salumeria on the East Side. Inside the space, you’ll find an operational butcher shop — where charcuterie, salami and bacon selections are made — as well as a bar area for dining and sipping, a grab-and-go menu, and a number of prepared foods.
Searsucker, from celebrity chef Brian Malarkey, opened in Austin's warehouse district last summer. The menu is tailored for sharing, encouraging guests to socialize and linger as they sip hand-crafted cocktails, craft beer and select wines from around the world.
Swift's Attic is influenced by a passion for farm to table offerings known as "modern American small plates." The focus is on the creative, whimsical and delicious, helmed by Executive Chef Mat Clouser. The sweet side of the menu is created and executed by beloved Austin pastry chef, Callie Speer.
Winflo Osteria’s charming abode fits perfectly into the West Sixth corridor. The Italian restaurant offers classic fare made from locally sourced ingredients, as well as a diverse list of Italian wines and craft cocktails. Its Italian style brick ovens bake Neapolitan-style pizzas to perfection, and its patio offers an unparalleled space for dining al fresco in the spring.
Featured Spirit: Exclusive Herradura cocktails created by the Best Bartender nominees
Featured Beer: Alaskan, Odell, Real Ale
Featured Wine: August Briggs, Abigail Adams Wines, Meteor Wines, Moffett Vineyards, Pedras Wines, The Velvet Antler
DJ Adrian Quesada of Brownout
Tequila Herradura, Ben E. Keith, Cadillac
BeMyDD, Brazos Hall, The Cupcake Bar, FluffPop Gourmet Cotton Candy, HotPoppin Gourmet Popcorn,
ILIOS Lighting, Pinot's Palette, RK Group, Smilebooth, Verbena Floral Design