At this counter-service eatery located in the Austin Central Library, Chef Drew Curren of ELM Restaurant Group uses recipes from inspirational cookbooks, with a focus on the South and Mexico. The menus change seasonally and often incorporate local farm-to-table ingredients.
Southern food’s humble building blocks – buttermilk, black-eyed peas, grits, and salt pork – are refreshed through a combination of molecular gastronomy and just plain ingenuity.
As the first Texas outlet of a famous Memphis fried-chicken chain, this newcomer comes in strong. The simple menu includes chicken by the plate or individual piece. Plates come with a choice of two or three pieces: white, dark, or the "half chicken" option – one piece of each. Plates come with baked beans and slaw, but substitutions are allowed for 50 cents extra. Start with a couple of cans of Austin Beer Works brew and a plate of the best fried green tomatoes ever.
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