Pizzas are made with organic cornmeal crusts and can be ordered gluten-free as well. Breakfast croissants in the morning, sandwiches on freshly baked bread and desserts all day at this bakery. Whether you're looking for sweet or savory crepes, these two locations have you covered. (Owner Inna Giterman)ĭan's Hamburgers. Multiple locations. The rare burger joint where you can get a meaty classic and a shake in addition to pancakes and breakfast tacos has four locations throughout the Greater Austin Area. (Owner Katie Congdon, daughter of founder Dan Junk)Įpicerie. This French-Louisiana bistro delivers well-constructed sandwiches like an open-faced cured salmon with cream cheese and egg on toasted rye, as well as heartier dishes like boudin. (Chef-owner Sarah McIntosh)įreda's Seafood Grille. The Anderson Mill restaurant has been serving up Gulf seafood dishes with some Louisiana flare since 2003.
(Margaret Vera and executive pastry chef Laura Sawicki, partners with executive chef Rene Ortiz) Walk up or drive-thru at the original on Lamar Boulevard for healthy salad bowls, some of the best queso in town, chargrilled meats and complex tacos. The restaurant in Wells Branch expands its food truck menu to include fish spreads, grilled fish, a solid burger and more, in addition to the excellent lobster rolls.
#Chef chen brentwood menu full#
Pâtisserie and café in the morning, solid deli in the daytime and an evening menu full of bistro classics and oysters, this well-designed space has a little bit of something for everybody, including outdoor cafe tables.
(Owners Jade Matthews, Mickie Spencer and chef-partner Sony Cote) #Chef chen brentwood menu full#
(Owners Terri Hannifin and Jen Strickland, and Jen’s husband, Joseph) A commitment to unflappable service, quality execution and ebullient spirit have as much to do with the pizzeria’s success as the toasty crunch of a large New York-style pie with rosy pepperonis and snappy green peppers. Some of the best barbecue in Central Texas.īreakfast tacos, roasted chicken, enchiladas and more throughout the day at this Hyde Park staple since 1983. Start with the brisket and hot guts sausage and go from there. This globe-trotting restaurant feels like a dinner party run by a whimsical chef who has a lot of ideas and no need for conformity or sitting still.
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