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With chef Jorge Hernández taking over as culinary director in early 2020, this gorgeous Zilker-area restaurant in the Carpenter Hotel has leaned away from the Central Texas Czech and German influences and leaned into Southern-kissed, seafood-forward coastal chic, with campechana, shrimp and grits, and plancha quail, but also tacos, burgers, and migas. Hip, accessible, and, naturally, ’gram-friendly.
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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