This is a restaurant for the big ballers, the heavy hitters, the corporate accounts; basically, for anyone who wants to make like an old-school Rockefeller and eat some of the best food available anywhere.
Upscale, modern American cuisine in a lavish setting on the UT campus. Try one of the exquisite desserts or the tangy Benedicts.
First opened in 1929, the Driskill Grill presents a grand and sophisticated experience you can share with the most exacting Manhattanite. Housed in the ornate Driskill Hotel, the grill is home to cuisine that is hardly economical but certainly provides value.
You'll find fine dining in a supper-club atmosphere, with live music almost every night. Eddie V's specializes in fresh seafood, oysters, and prime beef. Try the Lemon Drop during happy hour.
For more than 30 years, this cozy, candlelit cottage has been known for voluptuous European meals with ample cuts of meat, fish, and fowl, and a lengthy, expensive wine list to match.
The main attraction is perfectly prepared beef presented in a comfortable, clubby setting and enhanced by an extensive wine list and accomplished service. Be careful with hand-crafted cocktails including the Farmer's Daughter, Clover Club, and Blood Orange Sangria.
Take one look at the massive ribs and open-flame rotisserie as you walk in the door and you'll understand this is a carnivore's paradise. The salad bar is pretty terrific, too.
Offers traditional Interior Mexican cuisine, including several gluten-free choices. Much of the produce comes from their own garden or local farms. Eggs and chickens come to the table from Vital Farms. Try the Angels on Horseback, or just show up for the famous Sunday brunch.
In 2013 the McGuire Moorman Hospitality Group reimagined this Clarksville cafe as an upscale steak house, and the gamble swiftly paid off: Bon Appétit named Jeffrey’s one of 2013’s Top 10 Best New Restaurants. The French American menu places dry-aged meat as the centerpiece of a daily changing ingredient-driven menu. Save room for their desserts.
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.
You'll find this nationally recognized steak house in a historic Austin building. Good steaks and à la carte side dishes are accompanied by stock market quotes for the business crowd.
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