This glittering space serves "hot weather food," chef Todd Duplechan's take on seasonality. The customizable prix fixe offers choices from dishes in four categories: field, sea, land, and dream (dessert, of course).
Making Vietnamese cuisine with grass-fed meats, eggs from pastured chickens, locally grown organic produce, and seafood fresh from the Gulf makes us happy, but not as happy as the dreamy drip coffee served iced or hot.
1501 S. First, 512/291-2881
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