Matt's El Rancho in Austin is the Martinez family's South Lamar Tex-Mex room, opened in 1952 and home of the canonical Bob Armstrong queso dip.
Signature dishes: Bob Armstrong dip, Enchiladas with chili gravy, Frozen margarita
Must order: The Bob Armstrong dip and a frozen margarita; the dip was invented here for a state legislator in 1973.
Tip: The patio under the oaks is huge; arrive 6pm or after 9pm to dodge the 7-to-9 wait.
Address: 2613 S Lamar Blvd, Austin, TX 78704
Uchi in Austin is Tyson Cole's James Beard-winning sushi room on South Lamar since 2003, the kitchen that codified modern Japanese on the south side of the river.
Signature: Hama chili, Maguro sashimi, Brussels sprouts
Order: The hama chili and the maguro sashimi, ordered before anything else.
Tip: Sit at the sushi bar; the omakase is built in real time and the chefs talk you through each piece.
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 cellar.
Signature: Wood-fired ribeye, Tableside martini, Local-pecan pie
Order: The wood-fired ribeye, ordered medium rare, with the tableside Garrison Dirty Martini.
Tip: The bar runs walk-in cocktails and the same beef; book the dining room only for the full tasting flow.
Uchi in Austin is Tyson Cole's James Beard-winning sushi room on South Lamar since 2003, the kitchen that codified modern Japanese on the south side of the river.
Signature: Hama chili, Maguro sashimi, Brussels sprouts
Order: The hama chili and the maguro sashimi, ordered before anything else.
Tip: Sit at the sushi bar; the omakase is built in real time and the chefs talk you through each piece.
Uchiko in Austin is Tyson Cole's elevated farmhouse sushi room on North Lamar, the second of the Hai Hospitality kitchens and a Top Chef alumni line.
Signature: Wagyu sukiyaki, Hokkaido scallop, Yokai berry
Order: The Yokai berry course; it has been on the menu since opening for a reason.
Tip: Happy hour from 5 to 6pm at the bar runs a $5 sushi list; it is the cheapest way into the kitchen.
Hestia in Austin is Kevin Fink's Michelin-starred live-fire room downtown, built around a 20-foot custom hearth that anchors the open kitchen.
Signature: Whole-roasted duck, Wood-grilled scallop, Smoked beet tartare
Order: The whole-roasted duck for two, ordered at booking; the rest of the menu flexes around it.
Tip: The chef's counter on the hearth side is two booking-clicks deeper than the dining room and worth chasing.
Olamaie in Austin is Michael Fojtasek's Michelin-starred Southern dining room in a converted house near downtown, named for three generations of women in his family.
Signature: Buttermilk biscuits, Skillet cornbread, Boiled peanuts
Order: The off-menu biscuits with whipped honey butter, requested as soon as you sit down.
Tip: The four-course prix fixe is built with chef de cuisine Amanda Turner; vegetarian path is available on request.
Comedor in Austin is Philip Speer's modern Mexican room on the corner of Colorado and 5th, with an Olson Kundig design and a focus on sourcing through Texas farmers.
Signature: Bone-marrow tacos, Smoked-trout tostada, Mole negro
Order: The bone-marrow tacos with smoked butter and hoja santa-pecan gremolata.
Tip: The guillotine garage doors open in good weather; ask for the indoor-outdoor counter when you book.
