3301 E. Fifth, 512/385-4711
Reed Murray has built a little natural foods empire creating tofu salads and dips, wheat roast "fajitas" and BBQ, vegetarian tamales, fresh yogurt cheeses and the remarkable White Mountain Yogurt. Makers of the ever-popular Veg-Itas as well as other yummy,healthy foods that even confirmed carnivores can't help enjoying. White Mountain products can be purchased from all the best natural foods retailers locally.
Chef Sonya Coté's BYOB restaurant is set beside a plowed field and under a canopy of ancient pecan trees on Springdale Farm. On Springdale Farmer's Stand Days (Wednesday and Saturday mornings) enjoy a breakfast/brunch after buying locally-made goods and fresh produce. On Friday and Saturday evenings, enjoy a prix fixe. Both of the meals are made with ingredients reflecting the current harvest.
755 Springdale, 512/428-6500
This traditional Italian restaurant from husband-and-wife team chef Ian Thurwachter and chocolatier Krystal Craig emphasizes whole animal butchery and using every last scrap of produce.
2612 E. Cesar Chavez, 512/599-4052
This latest Eastside foodery has freshened up an old concept – the ranch restaurant. Cocktails are served at the glam ranch bar. The chicken-fried steak is tender and well-flavored, the breading is light and crisp, and most importantly, the cream gravy is made from real pan drippings and not from a mix.
3235 E. Cesar Chavez, 512/366-5808