Hard Work? De Nada

Popular taqueria to take over 40-year Tex-Mex eatery in South Austin

The De Nada team: assistant managers Rockie Mendoza and Jon Grant, bar manager Kyle Coffman, executive chef Jorge Cavazos, general manager Sean Maguire, lead host Erika Casillas, and president and managing partner Stephen Shallcross.

Photo courtesy of De Nada

One longtime Mexican restaurant is closing in Austin and a trusted younger taco joint is taking over. El Mercado Restaurant & Cantina South, known for live music and classic Tex-Mex dishes with some barbecue twists, is closing after 40 years this month, and De Nada Cantina, known for both traditional and slightly dressed-up tacos, will open a second location that keeps some of El Mercado's dishes

An exclusive story in the Austin American-Statesman shares that El Mercado will close after service December 17. A representative for 2 Dine 4 Hospitality Group (which includes De Nada, Sawyer and Co., Lil' Easy Cajun Food & Bar, and more) confirmed to CultureMap that the new De Nada Cantina will open in mid-January.

The representative calls it a "rebrand" rather than a hard break between concepts. Although some menu items will remain, decor at 1302 S. 1st St. will be upgraded and necessary maintenance will be done while the restaurant is closed to keep it running smoothly. Additions to the space will include new tables and chairs, Mexican decor, and "a De Nada-sized number of plants."

"We look forward to honoring [El Mercado's] 40-year commitment of keeping it weird and serving up good food & Austin hospitality," said 2 Dine 4 president and managing partner Stephen Shallcross. "We'll continue our tradition of thoughtfully preserving Austin icons that began with Arkie's Grill being transformed into Sawyer & Co. more than twelve years ago."

De Nada's whimsical approach continues in the new location. COO Eric de Valpine says the opening will happen when the team can "get enough new pink cups to serve the South Side of Austin."

According to the Statesman article, El Mercado partner Tony Villegas will continue to operate the restaurant's north location on Burnet Road. De Nada's one existing location will also continue to operate normally.

tex-mex tacos openings closings rebrand south austin

Taking the High Road

Austin bar team opens indulgent deli with house sausages and cocktails

Photo by Taylor Hannan

High Road DelicaTexan offers huge sandwiches and fancy cocktails.

The Cavalier, a well-loved East Austin bar and greasy spoon, is branching out with a meaty new restaurant in Bouldin Creek. High Road DelicaTexan opens Friday, December 12, at 915 W. Mary St. The concept combines a cafe with a cocktail bar and market for house-made sausages, cured meats and more.

This is the work of Chef Russell Dougherty (of the Little Darlin'), salumist Ryan Wilson (part of the Burt’s Meat Market family in Houston, experience at Franklin Barbecue), and beverage director Chadwick Leger, plus the creative operating team at The Cavalier. Similar to the East Austin space, this new concept focuses on community — and while that tends to be a buzzword for new restaurants, this team has shown how it can bring together a neighborhood.

Sourcing is a defining element of High Road, with elements that will "largely" come from Texas vendors, according to a press release. The menu will show off sustainably sourced proteins and dairy, premium espresso from the local Figure 8 Coffee Purveyors, seasonal pickles, artisanal sodas, and more.

The menu covers everything from breakfast to a nightcap: check out sausages like andouille and a brisket hot dog; sandwiches like the Sopprestracc with soppressata, stracciatella cheese, mortadella, giardiniera, and basil lemon cream cheese on ciabatta; and twists on classic breakfast items like Burt’s Boudain Waffles with fermented fresno whipped butter and maple syrup.

On the beverage side, guests can expect various teas, alternative milks, and organic syrups, plus signature cocktails. The Dilly Dilly Swag Martini mixes olive-oil washed Ketel One vodka with dill vermouth, pickle juice, and chive-herb oil; and frozen drinks punch up Big Red soda and a classic Irish coffee. The bar will also serve some non-alcoholic options.

Finally, the market allows guests to take some specialty items home. Along with the meats and pickles, that could mean seasonal spice blends, sauces, wine, and apparel.

High Road is open Sundays through Wednesdays from 8 am to 10 pm, and Thursdays through Saturdays from 8 am to midnight.

openings cocktails barbecue wine deli sandwiches