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Issue 2: Austin

Discover a locally curated guide to the city's finest experiences

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    Part of the tequila collection at Guero's. Photographs by Pableaux Johnson
     
    A potent margarita.
     
    Tacos al pastor.
     
    Decor detail.
  • Wine at Crú. Photograph by Pableaux Johnson
    Wine at Crú. Photograph by Pableaux Johnson

    Issue 2: Austin

    Take a break from the city’s ubiquitous margaritas at Crú, a pretty little wine bar nestled into a sprawling outdoor mall. Its patio is an ideal spot for people-watching, sampling flights of wines, and tasting surprisingly hearty small plates such as croque madames and three-cheese fondues spiked with truffle oil. If only all shopping outings could be this elegant!

  • Alamo Drafthouse at the Ritz. Photograph by Pableaux Johnson
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    Fried chicken biscuit with romaine slaw and lemon jam. Photographs by Pableaux Johnson
     
    Open for business.
     
    Coconut cake with blood orange sherbet.
     
    Chef Ned Elliott.
  • Beef and pork ribs, beef brisket and hot links. Photograph by Mike Sutter
  • Skulls and pickles at Barley Swine. Photograph by Pableaux Johnson
    Skulls and pickles at Barley Swine. Photograph by Pableaux Johnson

    Issue 2: Austin

    It’s rare to see a restaurant website that features its farmers alongside its menu and staff bios, but Barley Swine does, and it’s no surprise: locally sourced produce and meats are treated with great esteem here. Look for precisely plated, powerfully flavorful dishes like Wagyu beef loin with radish, corn pudding and grilled radicchio, and a dessert of corn custard with lime, goat’s milk sorbet, and a masa crumble. Reserve in advance; although this place isn’t yet three years old, it’s already mighty popular.

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    Fried chicken and waffles. Photographs by Pableaux Johnson
     
    Dining at Moonshine.
     
    Cornbread-crusted chicken salad.
     
    Moonshine Patio Bar & Grill.
    • Issue 2: Austin

      Don’t be fooled by its modest exterior: This North Loop gem’s cocktails are some of the finest in the city. Come for happy hour to snag $6 cocktails from 4:00 pm until 6:00 pm, or brave the hubbub a little later in the evening. The menu is divided into swizzled, stirred, floral and vermouth-based. We’re partial to the classics: Vieux Carré, a stirred New Orleans favorite, mingles rye, cognac, vermouth and three types of bitters for a wonderful effect. Don’t sleep on the Queen’s Park Swizzle, either, a refreshing mix of lime, rum, mint and bitters.

      • Issue 2: Austin

        As is true of its more formal sibling eatery, Uchi, Tyson Cole’s Uchiko features gorgeous Japanese cuisine and some of the most delightful service in town. We like to splurge on an omakase—a prix-fixe menu the chef selects—but you can’t go wrong with Cole’s inventive sushi and sashimi combinations. Look for madai, super-fresh sea bream with shiso, Meyer lemon zest and olive oil. And don’t skip dessert: “fried milk” is as fun as it sounds, and a gorgeous Kalamata olive gelato plated with crunchy almond toffee and a swirl of lemon curd is unforgettably good.

        • Kothmir salmon spiced with ginger, garlic and yellow curry. Photograph by Pableaux Johnson
          Kothmir salmon spiced with ginger, garlic and yellow curry. Photograph by Pableaux Johnson
        • Stuffed naan, paneer Bahuna (spiced homemade cheese), rice. Photograph by Pableaux Johnson
          Stuffed naan, paneer Bahuna (spiced homemade cheese), rice. Photograph by Pableaux Johnson
        • Interior of Clay Pit. Photograph by Pableaux Johnson
          Interior of Clay Pit. Photograph by Pableaux Johnson
        • Malai kebob (chicken marinated in a creamy garlic sauce). Photograph by Pableaux Johnson
          Malai kebob (chicken marinated in a creamy garlic sauce). Photograph by Pableaux Johnson
        • Mango, ginger and chili-infused vodka (the Bengaltini). Photograph by Pableaux Johnson
          Mango, ginger and chili-infused vodka (the Bengaltini). Photograph by Pableaux Johnson

          Issue 2: Austin

          After a few days in this town—with all its barbecue and pork, cocktails and patios—you might crave a cool, cavernous space for dinner. We’d go here. Clay Pit has solid air-conditioning, pale brick-lined walls, and a vast menu of vegetarian and carnivore-friendly options that are a refreshing change from other indulgences. We like the homemade cheeses (paneer), the curried salmon, and anything out of the giant tandoor oven. Try to save room for dessert; the mango cheesecake is outstanding. Bright and sweet as the city itself, it would make a fitting end to your adventures in Austin.