Olamaie in Austin is Michael Fojtasek's Michelin-starred Southern dining room in a converted house near downtown, with a four-course prix fixe of modern Southern cooking.
Must order: The off-menu buttermilk biscuits with whipped honey butter, asked for at the start of the meal.
Tip: The four-course tasting accommodates a full vegetarian path on request; ask at booking.
Address: 1610 San Antonio St, Austin, TX 78701
Uchi in Austin is Tyson Cole's James Beard-winning sushi room on South Lamar, the kitchen that codified modern Japanese in Texas, with omakase counter and tasting menus.
Order: The omakase route at the sushi bar; the bar tasting flows in real time.
Tip: Sake Social and the early seating run a discounted bar menu daily from 5 to 6:30pm.
Uchiko in Austin is Tyson Cole's elevated Japanese farmhouse room on North Lamar, the Hai Hospitality sibling to Uchi and a Top Chef alumni line for the kitchen.
Order: The Yokai Berry course; it has been on the menu since opening for a reason.
Tip: Sake Social runs 5 to 6:30pm and is the cheapest way to sit at the bar.
Jeffrey's in Austin is McGuire Moorman's heritage Clarksville steakhouse since 1975, a West Lynn dining room with tableside Caesar, oak-grilled steaks and seasonal Texas plates.
Order: The dry-aged ribeye on the bone with the tableside Caesar.
Tip: Josephine House next door is the sibling lunch room with the same kitchen and no booking required.
Emmer & Rye in Austin is Kevin Fink's grain-focused Rainey Street dining room, a Bib Gourmand tasting kitchen with a roaming dim-sum-style cart of small plates.
Order: Whatever pasta is on the daily card; the kitchen mills its own flour each morning.
Tip: The counter seats see the cart first; book one if you want choice cuts of the small plates.
Comedor in Austin is Philip Speer's modern Mexican fine-dining room on Colorado Street downtown, a Michelin-recommended kitchen with an Olson Kundig hand-cranked facade.
Order: The bone-marrow tacos with hoja santa-pecan gremolata and smoked butter.
Tip: Book at the bar for a more spontaneous walk-in option; the same kitchen runs both rooms.
Garrison in Austin is the Fairmont's Michelin-recommended steakhouse on Red River, a wood-and-fire room built on Texas beef and a Wine Spectator-recognised cellar program.
Order: The wood-fired ribeye and the Garrison Dirty Martini, ordered tableside.
Tip: The Wine Spectator Award of Excellence cellar runs 600 bottles deep; ask for the sommelier route.
