16 editor picks in Austin.
16 splurge places in Austin, editor-picked. tasting menus and the full big-night-out treatment in Austin. All Austin food.
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.
OrderThe hama chili and the maguro sashimi, ordered before anything else.
TipSit at the sushi bar; the omakase is built in real time and the chefs talk you through each piece.
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.
OrderThe omakase route at the sushi bar; the bar tasting flows in real time.
TipSake Social and the early seating run a discounted bar menu daily from 5 to 6:30pm.
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.
OrderThe Yokai berry course; it has been on the menu since opening for a reason.
TipHappy 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.
OrderThe whole-roasted duck for two, ordered at booking; the rest of the menu flexes around it.
TipThe 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.
OrderThe off-menu biscuits with whipped honey butter, requested as soon as you sit down.
TipThe four-course prix fixe is built with chef de cuisine Amanda Turner; vegetarian path is available on request.
Hestia in Austin is Kevin Fink's Michelin-starred live-fire dining room downtown, built around a 20-foot custom hearth and a tasting menu of wood-grilled.
OrderThe whole roasted duck for two and the hearth-cooked vegetable course.
TipSit at the hearth counter if you can land it at booking; the view of the live-fire kitchen is the point.
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.
OrderThe off-menu buttermilk biscuits with whipped honey butter, asked for at the start of the meal.
TipThe four-course tasting accommodates a full vegetarian path on request; ask at booking.
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.
OrderThe Yokai Berry course; it has been on the menu since opening for a reason.
TipSake Social runs 5 to 6:30pm and is the cheapest way to sit at the bar.
Comedor in Austin is Philip Speer's modern Mexican fine-dining room on Colorado Street downtown, a Michelin-recommended kitchen with an Olson Kundig.
OrderThe bone-marrow tacos with hoja santa-pecan gremolata and smoked butter.
TipBook at the bar for a more spontaneous walk-in option; the same kitchen runs both rooms.
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.
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.
Jeffrey's in Austin is McGuire Moorman's heritage Clarksville steakhouse since 1975, a West Lynn dining room with tableside Caesar, oak-grilled steaks.
OrderThe dry-aged ribeye on the bone with the tableside Caesar.
TipJosephine 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.
OrderWhatever pasta is on the daily card; the kitchen mills its own flour each morning.
TipThe counter seats see the cart first; book one if you want choice cuts of the small plates.
Barley Swine in Austin is Bryce Gilmore's farm-driven Burnet Road tasting room since 2010, a Texas-only sourcing kitchen with a Southwestern palette.
OrderThe chef's tasting flow; the menu changes daily around the morning's farm delivery.
TipOdd Duck on Lamar is Gilmore's sibling and the more casual option from the same playbook.
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.
OrderThe wood-fired ribeye, ordered medium rare, with the tableside Garrison Dirty Martini.
TipThe bar runs walk-in cocktails and the same beef; book the dining room only for the full tasting flow.
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.
OrderThe wood-fired ribeye and the Garrison Dirty Martini, ordered tableside.
TipThe Wine Spectator Award of Excellence cellar runs 600 bottles deep; ask for the sommelier route.
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