Despite most Americans' unfamiliarity with the Balkans, the food won't seem the least bit foreign. It is simply prepared, with clean, fresh flavors that are as comforting as Grandma's Sunday pot roast. The Saturday-only rotisserie whole lamb is cooked over mesquite coals on a spit, seasoned only with salt.
Built in a former boiler room in the Seaholm development, La Corsha Hospitality's concept is a threefer. Enjoy great views and American classics on the Deck Nine Observatory Bar, heavy cocktails and snacks in the underground bar, the Boiler Room, and unpretentious New American fare in the main dining room.
Chef Drew Current of ELM Restaurant Group uses recipes from inspirational cookbooks with a focus on the South and Mexico, and the menus change seasonally and often incorporate local farm-to-table ingredients.
Grocery store-cum-restaurant offers well-crafted sandwiches, small plates with global influences, and a satisfying brunch – perfect for a quick neighborhood bite or a post-Alamo Drafthouse snack.
Geraldine’s, the restaurant tucked inside Hotel Van Zandt, doesn’t really reach its peak until the low stage near the kitchen lights up. It’s as intimate as Rainey Street’s Blackheart, but instead of cramming up against 30 people, you’re sitting at a table having the best ceviche of your life. Though only open since November 2015, its 260 seats are destined for local ubiquity from singer-songwriters, pop acts, and who knows what during SXSW.
Sit in the main room at a tall communal table and enjoy myriad small plates. Standouts include the blistered green beans and brussels sprouts tossed with house peanut butter, golden raisins, sambal, and lemon.
This wildly popular local outfit serves up European-Turkish street food.
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