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).
La Corsha Hospitality returns Green Pastures to its former elegance, serving a contemporary Southern menu with global influences.
The tiny, 12-seat restaurant isn't cheap, but the omakase experience from head chef Yoshi Okai is worth the indulgence.
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