Hunger is a serious problem in Texas. According to the Central Texas Food Bank, one in six Texans aren’t sure where their next meal is coming from. That’s why we’re so excited for Austin Restaurant Weeks, where a portion of every sale of the offered prix fixe menus will benefit Texans in need.
And yes, we said weeks. Unlike less ambitious cities that limit their offerings to a measly five to seven days, this event runs Aug. 16 to Sept. 3, so you’ll have plenty of time to try out the wide array of set menus available at 85 (!!) restaurants across the Austin area. So, where should you eat first?
There are just two options for each course at this award-winning Oaxacan kitchen, keeping your indecision time to a minimum. Lamb barbacoa or grilled squash are the options for the main dish, and for dessert, it's Boca Negra – flourless chocolate cake, chile de arbol, ancho, caramelized banana, and brown sugar-banana ice cream as well as La Niña – arroz con leche, watermelon ice, cucumber frozen yogurt, mint, strawberry, and chile tajín.
House made focaccia with green pea hummus, fried quail, and triple creme flan for dessert.
Spring rolls or papaya salad, followed by your choice between two of their fresh takes on pad thai.
Choose between Asian pear salad, pork belly buns, and shrimp toast for your appetizer, brisket, grilled cauliflower, Dandan noodles, or hanger steak Ssam for your main. For dessert, there’s matcha mousse and popcorn ice cream.
It’s a classic bistro prix fixe here, with escargot or green salad for a first course, steak frites or a vegetarian vol-au-vent for the main, and a choice of strawberry profiteroles or a chocolate bombe for dessert.
A summery watermelon salad or a carrot soup to start, grilled salmon or braised short ribs for your main, and a crowd pleasing flourless chocolate cake topped with toasted marshmallow ice cream and chocolate crumble for dessert.
Start off with chilled potato puree filled with pulled chicken and topped with aji amarillo and botija. Keep up the carb fest with crispy pork chanchito served with yucca mash and crackling, and end with (thank goodness) a scoop of refreshing chicha morada sorbet.
Choose between beets with creme fraiche and melon and tomato salad for your first course, braised pork with black eyed peas and seafood etouffee for your main, and a chocolate almond cake served with cherries and coconut sorbet for dessert.
A simple and elegant procession of a caprese salad starter, baby octopus with olives and tomato confit as a main, and tiramisu for dessert.
Austin Eastciders, Blue Owl, Oskar Blues Brewery
For more information see www.austinrestaurantweeks.org.
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