Emmer & Rye is a new american restaurant in Rainey Street, Austin.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2 hours
Taste Austin’s best tacos on a guided tour. Explore iconic downtown landmarks like the Congress Avenue Bridge & sample bold local flavours including churros while soak...
2 hours
Learn to make fresh pasta from scratch in this hands-on Austin cooking class. Master classic Italian techniques and enjoy a gourmet meal you create yourself.
Guided tour · 3 hours
Six East Austin smokehouses in three hours, including a MICHELIN One Star pitmaster and three Bib Gourmands. Skip every line, ride in an air-conditioned van, and come hungry.
Address: 51 Rainey St, Suite 110, Austin, TX 78701
Dai Due in Austin is Jesse Griffiths's butcher-shop-and-supper-club on Manor Road, a Bib Gourmand kitchen built on Texas farms and wild game.
OrderThe venison burger on house bun; the meat comes from Griffiths's New School of Traditional Cookery hunts.
TipThe supper-club nights book separately and run the most interesting menus; the regular dinner card is the daytime grill.
Loro in Austin is Aaron Franklin and Tyson Cole's Asian smokehouse on South Lamar, a Texas BBQ and Southeast Asian small-plates mashup under live oaks.
OrderThe smoked brisket with rice noodle and Thai chiles; it is the most direct Franklin handprint on the menu.
TipThe South Lamar patio under live oaks is the best seat; no reservations, walk-in only, go early.
Fonda San Miguel in Austin is Tom Gilliland's 1975 interior-Mexican dining room on North Loop, a pioneer of regional Oaxacan and Yucatecan cooking.
OrderThe cochinita pibil from the Sunday hacienda brunch buffet, plus a bowl of pozole.
TipThe Sunday brunch buffet is the showcase; book the dining room for it at least a week out and arrive at 11.
Jeffrey's in Austin is McGuire Moorman's heritage steakhouse on West Lynn since 1975, a Clarksville room with tableside Caesar and oak-grilled steaks.
OrderThe dry-aged ribeye on the bone, with the tableside Caesar to start.
TipJosephine House next door, by the same operators, is the no-booking sibling for a more casual lunch.
El Naranjo in Austin is Iliana de la Vega's James Beard-winning regional Mexican kitchen on South Lamar, serving Oaxacan moles and coastal ceviches.
OrderThe mole negro de Oaxaca; de la Vega trained at the source in Oaxaca City and rebuilt it in Austin.
TipThe Sunday-supper format runs a slightly different menu; ask about it when booking.
Barley Swine in Austin is Bryce Gilmore's farm-driven Burnet Road tasting room, the chef's first kitchen since 2010, with a Texas-only sourcing rule.
OrderThe full chef's tasting menu; the kitchen builds it around what came in that morning.
TipOdd Duck and Sour Duck Market are Gilmore's sibling rooms; book Barley Swine for the most kitchen-led experience.
