The Carillon

Chef Josh Watkins has planned a seven-course menu using several techniques with each highlighted ingredient balancing sweet, salty, sour, and umami, which means "savory" in Japanese. Caviar, hamachii, lobster, wild mushrooms, foie, Kobe beef, and banana are all on parade. Mon., Dec. 31, 5:30-9pm (2012). $125, additional $85 for wine pairings.

The Carillon, 1900 University Ave., Austin, 512/404-3655


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