Yet more Austin chefs are practicing menus at pop-up restaurants in advance of opening brick-and-mortar locations; earlier this month Eater Austin heard about Foil And Coals at the Firehouse Lounge, and now comes word of two new pop-ups serving as precursors to permanent spots.
Native Texan Carlos Ysaguirre, formerly of Acre in Chicago, moved to Austin last fall and has begun popping up under the name The Red Wattle, cooking at Broken Arrow Ranch and Adelbert's Brewery. More dinners are planned for April and May, after Ysaguirre cooks at SXSW's Austin Smoke Experiment. The Red Wattle's jam: whole animals butchered in-house, "homegrown sausages, pastas, breads, sauces and charcuterie at an affordable price" and "the finest Southern hospitality Texas has to offer."
Then, there's Supper Friends, Jeffrey's and Cipollina veteran Chris Chism, who will be popping up at one of downtown's finest dives, Donn's Depot, during SXSW as Halfcircle Eleven. Via a press release:
Dubbed Halfcircle Eleven after the chef's 100-year-old family ranch brand, the laid-back fine dining events will combine classical technique and innovative presentation with authentic flavors culled from the deep and rich culinary history of Texas .... The dinners each begin at 6 p.m., with reservations available at 6, 6:30, and 7 p.m. The five-course, prix fixe menu is $50 (paid in advance), and includes a signature cocktail created by Chef Chism.Check out Chism's menu here, and make reservations via e-mail.
Donn's Depot. [Photo: David L./Yelp]