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New York Times Explores Austin Fine Dining; Co-Op Breweries Cooperate; Coffee Shop Eats

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Photos: Qui/Adrienne Breaux; Uchi/Raymond Thompson; Arro/Spencer Selvidge; Barley Swine/Raymond Thompson

TOURISMWIREThe New York Times highlights Austin's fine dining scene today, though the headline mysteriously characterizes these restaurants as options "Beyond Brisket and Burritos." (Perhaps Austin's actual national dish, tacos, was not alliterative enough?). Writer Robert Draper, formerly of Texas Monthly, recommends adventurous high-end diners visit Qui, Barley Swine, Uchi, and Arro. [NYT]

BEERWIREThe Statesman profiles new kid on the beer co-op block 4th Tap, who are collaborating with Black Star Co-Op as they look for a space of their own. 4th Tap hopes to focus on "great experimental beer." [Statesman]

COFFEESHOPWIREZagat has compiled a list of nine coffee shops with serious food offerings. The wide-ranging menu at Cenote gets a nod, as does vegetarian heaven Bouldin Creek and meat heaven Blue Ox BBQ, which is stationed outside The Buzz Mill. [Zagat]


601 W 6th St, Austin, TX 78701 (512) 992-2776 Visit Website

Uchi [Austin]

801 South Lamar Boulevard, Austin, Texas 78704 Visit Website

Barley Swine [Closed]

2024 South Lamar Boulevard, Austin, TX 78704 Visit Website