From an East Austin pizza oasis to a modern Korean restaurant inspired by mom’s recipes, there’s no shortage of dining and drinking options in and around Austin. Here are eight spots on Tock that you shouldn't miss.
Palm Pizza
From the team behind Bufalina and Bufalina Due comes Palm Pizza. Here you can find New York-style slices, whole pies, and curated wines. The 18-inch pies are finished with Parmesan, basil, extra virgin olive oil, and Sicilian oregano. Pair yours with a bottle of carbonic Pinot Gris or small batch Texas tempranillo.
Palm Pizza.Photo courtesy of Tock
Watertrade
The intimate cocktail bar attached to Otoko is dark and sleek, with warm wood paneling and an impressive list of specialty Japanese whiskies. It’s the kind of place where you can sit back and relax, mesmerized by the steady flow of whimsical drinks and attention to detail. Chef Yoshi Okai oversees a limited izakaya-style menu of bar bites to pair with thoughtful beverages.
Watertrade.Photo courtesy of Tock
Bufalina Due
You can’t go wrong with Neapolitan pizza and natural wine, especially when the pies are cooked in a Stefano Ferrara wood-burning oven, which runs north of 900 degrees, for roughly 90 seconds. Pizzas emerge properly charred and slightly wet in the middle, a Neapolitan hallmark. Complete your order with a fresh Caesar, a side of scallion ranch, and a bottle of wine.
Bufalina Due.Photo courtesy of Tock
Barley Swine
Located in Austin’s Brentwood neighborhood, Barley Swine is a local favorite with national acclaim. Chef Bryce Gilmore crafts creative plates in which farm-sourced ingredients shine. Post up at the chef’s counter for premium views of the kitchen team cooking grilled hiramasa with aerated sunchoke butter or 40-plus-day dry-aged Akaushi ribeyes glazed with chile negro hot sauce and beer cheese.
Barley Swine.Photo courtesy of Tock
Oseyo
You’ll feel right at home at Oseyo, the modern Korean spot inspired by mom’s recipes. Lynn Miller, who was raised in Dallas, tells the story of her Korean-American upbringing through a blend of traditional and non-traditional dishes and family artifacts placed throughout the space. Miller has trusted executive chef Mike Diaz with some of these family recipes, though he also brings his own spin to the menu, finding the commonalities between Mexican and Korean cuisine.
Oseyo.Photo courtesy of Tock
Jester King Brewery & Kitchen
Venture out to Texas Hill Country for a one-of-a-kind experience. It’s a scratch brewery, pizzeria, and goat ranch situated on a beautiful 165-acre ranch, specializing in food and drinks uniquely tied to a time and place. There are only so many places in the world where you can take a brewery tour, kick back over wood-fired pizza and beer (all made on-site), and go on a guided walk with goats.
Jester King Brewery & Kitchen.Photo courtesy of Tock
APT 115
The team behind APT 115 has an affinity for small-production and low-intervention wines, cheese and charcuterie, and vinyl records. Thoughtful wine selections from around the world are intended to pair with an ever-evolving menu of local and sustainable ingredients. It’s a wine bar, it’s a restaurant, it’s a snack destination. Choose between the six-course prix fixe or the wine bar dinner experience.
APT 115.Photo courtesy of Tock
Tare
Tokyo-style sushi meets Texas flavor at this intimate 12-seat omakase spot. Chef Michael Carranza curates a menu based on seasonal ingredients with the goal of transforming your evening into an extraordinary adventure. Expect to see dishes like fatty bluefin tuna with caviar and truffle or Japanese sea bream with salsa verde.
Tare.Photo courtesy of Tock
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