Tacos, sandwiches, highly regarded burgers, a full complement of draft beers, and a broad selection of juices and locally made kombucha complement the neighborhood staples of coffee and live music.
Locally owned and family-operated, this place has a number of gluten-free options, and serves local whenever possible. The service is responsive and attentive. Try the chipotle BBQ baby back ribs with apple bacon slaw.
In the breakfast business for more than 50 years, Cisco's still serves migas, huevos rancheros, and hot biscuits with a healthy dose of Austin political history.
The compact list of eclectic diner fare is based on quality ingredients, many from purveyors known for all-natural and organic products. This is one of the few places in town to go for breakfast and lunch all day, every day, including the crab cakes, bone-in pork chop, and grilled quail with your eggs.
Everything from Chef Jesse Griffiths' unassuming hotspot is local, even the tea. Expect the choicest cuts of meat, just out of the water seafood, and barely harvested vegetables. The service is as adept as the kitchen.
Order a Bar Burgers & Wings Platter and check out a game on one of more than 30 hi-def TVs. The midway keeps the kids entertained while you cheer your team on.
Denny's hasn't changed a bit, as you'll discover when you lurch in at 4am for a farmhand breakfast.
Restaurant, bar, and 12-hole mini golf concept at the Domain.
This wildly popular Austin bakeshop expands its footprint with almost 12,000 square feet of space, including a commercial bakery and inviting patio.
South Austin spot serves contemporary American cuisine in a stunningly designed space.
Located in the Driskill Hotel, this cafe is a convenient and casual option for Downtown workers and hotel guests. Favorites include the aptly named Hangover Burger and the pricey but delicious selection of baked goods.
With decor reminiscent of an elementary school classroom, Elementary is an American restaurant that serves dishes inspired by childhood classics.
Chef owner Kevin Fink's grain-forward concept combines a weekly menu with dim sum service served in wooden carts.
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