Located inside the Downtown DoubleTree Suites, the cafe serves breakfast, lunch, and dinner daily.
Located in the South Congress hotel, this American eatery offers innovative takes on classics and globally-influenced fare. The playful pastry program is not to be missed.
Chef owner Kevin Fink's grain-forward concept combines a weekly menu with dim sum service served in wooden carts.
Nose-to-tail, farm-to-table cuisine from chefs Sarah Heard and Nathan Lemley.
Located inside the newly transformed Hotel Ella, this place focuses on locally-driven, seasonal menu showcasing the best from Texas purveyors.
This restaurant provides casual fine dining by the lake. The Armadillo eggs, served with a jalapeño ranch dipping sauce, are stuffed with house-smoked pulled pork. There are salads and sandwiches for lunch, and seafood and meat entrees for dinner.
The sister restaurant to Jeffrey's fine-dining institution next door offers lunch, brunch, happy hour, dinner, and Monday night steak frites.
An American regional menu and a busy bar housed in a sunny, historic old building with limestone rubble walls. The macaroni and cheese will make you forget where you parked, and you know the brunch is as serious as the wait.
Boasts simple surf and turf in a bistro setting with a full oyster bar, amazing mac and cheese, and great desserts. Stop by for dinner and the late-night scene or a quick prowl through the half-price bar menu at happy hour.
Floor-to-ceiling windows overlook a patio with a spectacular view of the Hill Country. But a new bar and an on-site organic farm have not distracted Executive Chef Benjamin Baker from creating cuisine that expresses a Hill Country aesthetic without being kitschy.
You have to get a move on to make the 7pm seating, but the unique and reasonably priced menu is worth the rush. Reservations are required, so call ahead.
This sleek, barn chic interior with long tables and high stools is joined to a second dining area by a breezy patio. Wherever you choose to sit, this is a great environment to enjoy triple-fried duck fat fries topped with a sous-vide egg, milk-braised pork shoulder, or fried smashed potatoes smothered in neckbone gravy.
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