The W Hotel's Trace and The Living Room: Seriously Seasonal

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Today the long-awaited W Hotel opens, and along with it the local/seasonal restaurant Trace and the very, very red Living Room bar. In the former, we have chef Paul Hargrove (they have recently dropped the "de cuisine" we previously reported from his title), pastry chef Janina Amezcua and forager Valerie Broussard serving up breakfast, lunch, and dinner seven days a week (it is a hotel, after all).

The space wasn't quite finished when we were there, but it seats 135 and has a patio and a private dining room. They are working with all kinds of local suppliers for everything from their produce to their quails to their candle makers, and are apparently pretty strict about dealing with vendors with solid ethics.

The Living Room, a W concept, is a shrine to vinyl, carpeted top to bottom in red to optimize the acoustics for their 8,000 album record collection. They're shaking up locally-influenced cocktails in keeping with Trace's mission.

Trace's hours: Breakfast is served Monday-Friday, 6:30 to 11:00 and 7:30 to 10:30 Saturday and Sunday. Lunch is Monday through Friday, 11:30 to 2:30. Brunch served Saturday and Sunday from 10:30 to 3:00. Dinner is Sunday through Thursday 5:30 to 10:00 and 5:30 to 11:00 Friday and Saturday. 512-542-3660

D I N N E R

WINTER’S GARDEN SALAD 10
Animal Farms Wild Greens, Heirloom and Local Vegetables
with Hazelnut Vinaigrette

SEA ISLAND PEA AND KALE STEW 11
Pickled Onions, Sofrito, and Smoked Sourdough

CITRuS CuRED HAMACHI 11
Piquillo, Blood Orange

BOuILLABAISSE 14
Gulf Prawns, Clams, and Mussels, with Saffron

CRISPy PIG HEAD 9
Frisee, Sauce Charcuterie

OCTOPuS BRAISED IN RED WINE 13
Cocoa Bean, Celery, Chili Oil, and Oregano

HOuSE MADE PAPPARDELLE SP 9 / LP 18
Wild Boar Ragu, Black Olives, Rosemary

SPOTTED SEA TROuT 27
Mesquite, Sweet Potato, Celery, and Sumac

MAHI MAHI 26
Collard Greens, Pumpkin Seeds, Puffed Grains, with Local Mizuna

CHICKEN BREAST 25
Bread, Bacon and Squash, Brussels Sprouts, and Mustard Jus

BEEf DuO 34
Grilled Ribeye, Braised Short Rib, Salsify, and Wild Mushrooms

CRISPy SNAPPER 24
Preserved Oregon Truffle, Green Apple, Sunchoke, Cauliflower, Pistachio

LAMB SHANK 28
Rustic Potatoes, Onion Fondue, Chorizo, and Oregano

BRuSSELS & BACON 7

RuSTIC POTATOES, ONION fONDuE, CHORIzO AND OREGANO 7

TExAS QuAIL SP 12
Fig, Grape Leaf, Smoked Bacon

MuSHROOMS EN COCOTTE SP 10
Polenta, Chistorra Crisp, Local Hen Egg and Arugula

PUMPKIN AGNOLOTTI SP 10 /LP 16
Mustard Greens, Figs, Pecans,
and Brown Butter

VENISON SADDLE LP 35
Caramelized Parsnip, Sarsaparilla, Black Cherry

CHARCuTERIE BOARD 17
Heads, Feet, Tails, and Middles, Charred Bread,
Pickles, and Mustard

L U N C H

A LARGE SAMPLING Of THE SEASON’S BOuNTy
fOR THE TABLE TO SHARE — GREAT fOR TWO 25
Pickles, Fried Olives, Beets and Feta, Arugula and Pickled Red Onions,
Winter Vegetable Salad with Balsamic and Pistachio, Veil Duzen Cheddar,
Fleur De Lis, Triple Crème, Pate Grand Mere and Rabbit Terrine

CuRRIED SQuASH SOuP 6
Whipped Mozzarella, Guanciale, Shaved Green Apple

SEASONAL “BRuSCHETTA IN A jAR” 8
Our Winter Savory Compote and Toasted Baguette

WINTERS’ GARDEN SALAD 9
Texas Winter Lettuces, Fresh Apple, Toasted Rye Berries, Dried Fruit,
Apple Cider Vinaigrette

CHARCuTERIE BOARD 10
Heads, Feet, Tails, and Middles; Pickles, Mustards, and Charred Bread

PuMPKIN RAVIOLI SP 9 / LP 14
Mustard Greens, Figs, Pecans, and Brown Butter

fRISEE AND BACON 13
Two–Hour Egg, Crispy Duck Confit, Sherry Vinaigrette

CRISPy CHICKEN SALAD 13
Fried Leg, Romaine, Smoked Quail Egg, Dried Corn, Scallion, Buttermilk Vinaigrette

HOT SMOKED SALMON SALAD 14
Endive and Mache, Satsuma, Avocado, Crisp Pain de Mie, Extra Virgin Olive Oil

RABBIT CLuB 10
Pate, Crispy Bacon, Apple-Curry Mayonnaise and Lettuce, on Texas Toast with Pickles

BuTCHERS’ BuRGER 11
Everything Roll, Cheddar Cheese, Tomato Relish, and House Made Fries

GRILLED SHRIMP TARTINE 11
Boston Lettuce, Potato, Red Onion, Hard Boiled Egg, Herb Vinaigrette

BOuILLABAISSE 18
Clams, Mussels, and Market Fish, Saffron Broth, Rouille, and Grilled Bread

CORNISH HEN 16
Spaetzle, Braised Cabbage, Pumpkin Seeds, and Radishes

GRILLED BRISKET STEAK 18
Spinach Custard, Duck Fat Potatoes with Paprika Hollandaise

BREAKFAST

THE W AuSTIN BREAKfAST 18
Two Organic Eggs, Choice of Smoked Bacon,
Breakfast Sausage, or Country Ham,
Roasted Potatoes and Dai Due Serrano Hot Sauce,
Toast and Preserves, Fresh Juice,
and Coffee

ORGANIC CEREALS 8
O’s, Crisps, Wafers, or Mix.
Your Choice of Milk, Bananas, and Roasted Nuts

yOGuRT PARfAIT WITH HOMEMADE GRANOLA 9
Organic Yogurt, Citrus Blend,
and Coconut Oat Granola

WINTERS’ fRuIT SALAD 11
Lemon Curd, Madeleine Crumble

HOMESTEAD STEEL-CuT OATS 9
Finished with Sweet Texas Cream,
Cinnamon Toasted Nuts, and Dried Fruit

WHOLE GRAIN PANCAKES 10
Brown Sugar Pear Preserve, Walnuts,
Cottage Cheese, and Powdered Sugar

STONE GROuND GRITS 12
Chorizo Butter, Seared Shrimp, Cotija Cheese, and Scallions

MARKET OMELET 13
Three Organic Eggs, Roasted Mushrooms, Gruyere,
Cured Ham, and Squash

EGG WHITE OMELET 13
Roasted Spinach, Peppers, Feta, and Olives

CORNED BEEf HASH 14
Corned Beef, Spicy Tomato Relish, Caramelized Onions
and Potatoes, Two Poached Eggs, and Arugula

STEAK AND EGGS 16
Grilled Sirloin, Winter Ratatouille, Two Fried Eggs,
and Charred Country Bread

BRIOCHE fRENCH TOAST 12
Housemade Ricotta, Preserved Berries, Honey, and Orange
SIDeS

TOASTED BAGEL 5
Made in Austin

TOAST AND jAMS 4

ROASTED POTATOES 5

SMOKED BACON 5

COuNTRy HAM 5

BREAKfAST SAuSAGE 5

fONTE COffEE 4

zHI TEA 4

juICES – ORANGE, GRAPEfRuIT,

APPLE, CRANBERRy 4

ESPRESSO OR CAPPuCCINO 5

· The W Austin [Official Site]
· All Trace Coverage on Eater Austin [-EATX-]