Austin-Best Restaurants In Austin

100 Dishes You Need To Eat This Fall in Austin

December 02, 2013

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100 Dishes You Need To Eat This Fall in Austin

Over 150 dishes tasted in the span of two weeks with four to five meals a day, consisting mostly of 3 hour dinners (and a 15 course tasting). It wasn’t easy, but someone had to do it. With cold weather in full swing, Austin restaurants have ushered in hearty, seasonal recipes featuring the best of autumn’s bountiful produce. From house made cheeses to freshly baked bread, melt-in-your-mouth cuts of meat to comforting pasta dishes, seasonal tarts to delectable desserts that you can’t resist.

This is the official fall dining guide to Austin. 

Editor Picks are brought to you by Austin Monthly, Zagat, Thrillist, Austin Foodstyle Magazine, and A Taste of Koko.


100 Dishes You Need To Eat This Fall

Cerviche Aguachile, La Condesa

Table of Contents

1. Cerviche Aguachile | La Condesa

A stunning appetizer to start the meal. Cobia with ginger chicharrón, chile water and morenita oil. The combination of the soft cobia with crispy ginger and spiced oil is a perfect balance of textures.

Coliflor A La Plancha, La Condesa

2. Coliflor A La Plancha | La Condesa

Roasted cauliflower steak, chipotle raisin purée, marcona almond, chile de arbol vinaigrette and garlic-cauliflower soubise.

Chile relleno, La Condesa

3. Chile Relleno | La Condesa

Quinoa-stuffed piquillo peppers, sunflower sprouts, taleggio mornay, rajas and pepita chimichurri.

Seared Rainbow Trout, Second Bar Kitchen

4. Seared Rainbow Trout | Second Bar Kitchen

Second Bar and Kitchen brings comfort food to another level with fresh ingredients and full bodied sauces in their fall menu. Try the succulent rainbow trout with a crispy skin over a bed of black eyes peas and radish salad. Drizzled with smoked butter and red wine.

Cream of Yukon Gold, Second Bar Kitchen

5. Cream of Yukon Gold | Second Bar Kitchen

The Cream of Yukon Gold is one of those soups that makes me want to snuggle up in my pajamas next to the fireplace. The soup is creamy and the classic example of comfort food. The house made chips are perfect for dipping.

Second Bar Kitchen, Grilled Berkshire Pork Chop

6. Grilled Berkshire Pork Chop | Second Bar Kitchen

Austin Foodstyle Magazine Editor’s Pick, Mike Hayden Walker.  Grilled Berkshire pork chop al pastor, poblano polenta, compressed pineapple, lime and achiote.

House burrata, Congress

7. House Burrata | Congress

A Taste of Koko Editor’s Pick. Burrata means “buttered” in Italian. It’s that rich. Burrata is a fresh Italian cheese made from mozzarella and cream that is luxe appetizer for the holidays. With poached pears, figs, smoked pecan butter, arugula and radicchio.

Shaved spallacia, Congress Austin

8. Shaved spallacia | Congress

With acorn squash, red oak, black truffle vinaigrette and marcona almonds.

Texas Wagyu Carpaccio, Hillside Farmacy

9. Texas Wagyu Carpaccio | Hillside Farmacy

The farms usually dictate most of our dishes, our fall menu definitely has a few more comfort & hearty items. We also added several more rum & whiskey cocktails and extend our breakfast until 1pm weekdays & 3pm weekends for slow moving winter wake ups. – Jade Place, co-owner of Hillside Farmacy

Thinly sliced Texas wagyu eye-of-round served chilled with fried capers, preserved lemon, olive oil and arugula salad. Obsessed with the texture and flavor of fried capers. Try their Bolivar’s remedy, it’s made with 12 year aged rum, angostura bitters, orgeat, lime and fresh mint.

Truffle Mac n Cheese, Hillside Farmacy

10. Mac N Cheese | Hillside Farmacy

One of the creamiest and cheesiest mac n cheeses that I’ve ever had. Oh and you know, let’s just add a poached egg on top.

Texas Red Snapper, Hillside Farmacy

11. Texas Red Snapper | Hillside Farmacy

Tender red snapper with a crispy skin with a potato and whitefish roquette. Served with watermelon radish and dressed with blackberry gastrique. Don’t forget to try the farmacy plate – it comes with housemade pork pâté, housemade beef rillette, Iberico (Spanish cheese made from cow, sheep and goat milk) and Sage derby (British cow’s milk cheese).

Panna Cotta Corn Flakes

12. Panna Cotta | Hillside Farmacy

Corn flake panna cotta topped with candied corn flakes. Reminds me of Momofuku milk bar’s cereal milk that I have yet to have.

Gambas Ajillo, Barlata, Austin

13. Gambas Ajillo | Barlata

One of the newest hidden gems in Austin, Barlata has easily become one of my favorites. Explore authentic Spanish cuisine at this neighborhood tapas bar, owned by Chef Daniel Olivella and Vanessa Jerez. Start off your meal with the gambas ajillo – the shrimp bursts with garlic and adobo flavor. I found myself licking my fingers and dipping the house made bread in the sauce.

Squid Ink Paella, Barlata, Austin

14. Arros Negre | Barlata

A Taste of Koko Editor’s Pick. Black rice smothered with a rich broth made from sepia squid ink, squid, clams, and fish. Topped with mortar allioli. Words cannot describe how amazing this dish is.

24 Hour Short Rib

15. 24 Hour Short Rib | Foreign & Domestic

24-Hour Short Rib with Roasted Kale, Fingerlings, and Red Wine

Vanilla Pudding, Foreign & Domestic

16. Vanilla Pudding | Foreign & Domestic

Vanilla Rice Pudding with Apple, Ginger, Butternut & Caramel Cream

Lockhart Quail, Finn & Porter

17. Lockhart Quail | Finn & Porter

Executive Chef Peter Maffei debuts Finn & Porter’s new fall menu with the region’s best seasonal offerings.

As a chef, fall is my favorite time of year. It brings a change in the landscape and to the food we eat.  Richly braised meats and the earthiness of fall vegetables create intense flavors, which spurred my love of cooking. Our fall menu is comprised of dishes that put my passion before our guests with each and every bite. The new lamb shank dish is one that I enjoy preparing and sharing with family and friends. – Maffei

The trio of sauces (golden beet, leek and carrot) gives a different taste with each bite.
Beet Salad, Finn & Porter

18. Trio of Beet Salad | Finn & Porter

One of the most beautiful dishes I’ve tasted recently. This farm fresh dish is artfully presented, showcasing the rich hues of the three beets. Red, golden and candy cane beets are served with Wateroak Farm goat cheese, pistachios, arugula and beet vinaigrette.

Grilled Broccoli Salad, Finn & Porter

19. Grilled Broccoli Salad | Finn & Porter

A Taste of Koko Editor’s Pick. The Grilled Broccoli Salad presents a new twist to everyday broccoli as the open flames impart a smokiness to the broccoli. It’s mixed with pickled shallots, golden raisins and sourdough toast.

Braised local lamb shank, Finn & Porter

20. Braised local lamb shank | Finn & Porter

Another popular fall dish is the Braised Local Lamb Shank with roasted carrots, mushrooms, tarragon and served with a freshly baked rosemary popover (this are incredible).

Gulf Shrimp, Finn & Porter

21. Gulf Shrimp | Finn & Porter

Grilled gulf shrimp with truffle popcorn orzo and a chive sauce that’s out of this world.

Beet Salad, Mettle, Austin

22. Beet Salad | Mettle

Bright and airy restaurant in vibrant east Austin with a large patio that is perfect to enjoy the fall weather. The beet salad paired with white chocolate, jalapeño and chevre is a beautifully plated dish that’s almost too pretty to eat.

Seasonal menu changes are always exciting. When fall approaches we all can’t wait for squash, greens, citrus and root vegetables. Our cooking techniques involve more braising and heartier combinations of ingredients. – Executive Chef Andrew Francisco, Mettle

Fried cotija cheese, Mettle

23. Fried cotija cheese | Mettle

Fried cotija cheese is paired with butternut squash, white truffle and macadamia.

I developed the fried cotija dish during the summer with grilled shishito peppers and everyone really enjoyed the dish. I got a kick out using truffle oil for the powder, so I wanted to keep that dish on the menu. When shishitos went out of season I conferred with chef Walter(our pastry chef) and he brought up grilling pumpkin. I went with grilling butternut squash. Our garden basil garnish just retired, now I am using baby shiso leaves. Same dish, different season. – Executive Chef Andrew Francisco, Mettle

24. Pork chop | Mettle

A Taste of Koko Editor’s Pick. Unfortunately, I was not able to get a good picture of the pork chop but it’s hands down one of the best pork chops I’ve tasted. Super juicy and perfectly cooked. Served with grilled potatoes, apples and coffee gastrique.

Fried Gouda, Epicerie

25. Fried Gouda | Epicerie

Fried gouda with whipped honey, sherry-soaked cherries and marcona almonds.

Gnocchi Parisienne, Epicerie

26. Gnocchi Parisienne | Epicerie

Caramelized Gnocchi Parisienne with eggplant, charred onion, pickled green tomatoes and beurre blanc is a quintessential fall dish.

Ol' Skool Ramen, Ramen Tatsuya

27. Ol’ Skool Ramen | Ramen Tatsuya

A Taste of Koko Editor’s Pick. The Ol’ Skool ramen is Ramen Tatsuya’s interpretation of the classic shoyu ramen.

After 5 months of trial and error, and a month of evaluation, we are proud to present to you with something we believe is reminiscent of eating on the streets of mid-century Tokyo. – Ramen Tatsuya

The Tokyo style chicken based shoyu ramen with chashu, ajitama, menma, nori, white and green onions is the perfect soul food this fall in Austin.

Uzbek Plov, Russian House

28. Uzbek Plov | Russian House

Russian House serves up traditional Russian cuisine in downtown Austin. Walk inside and you will feel transform into another culture with the furniture, wall decors and friendly people.

The plov we serve called “special occasion” plov because it has raisins that are added to the plov, as a special occasion treat. Must be eaten with hot tea, medovucha (honey based alcoholic beverage; honey, bit of vodka and sour cherries, homemade at Russian House ), which can be served hot or cold or heated kompot (fresh fruit drink we make in the house). – Varda of Russian House.


Uzbek Plov is a delicious rice dish with vegetables and lamb.

Soup Lagman, Russian House

29. Soup Lagman | Russian House

One of the most famous Uzbekistan dishes, Soup Lagman is made of homemade noodles (lagman) with lamb in a spicy, rich broth topped with parsley and dill.

Antelope tartare, Max's Wine Dive

30. Antelope tartare | Max’s Wine Dive

Max’s Wine Dive embraces the fall season with a new winter menu for guests to enjoy.

Fall is my absolute favorite season to design menus; I adore all of the ingredients that come into season this time of year. I also enjoy experimenting with those ingredients to create dishes that are appropriate for our Texas climate this time of year, which sometimes isn’t truly fall. – Chef Erica Beneke

Try the antelope tartare with blue cheese, bacon and quail egg. The house made waffle chips are the perfect pair.

Seared scallops, Max's Wine Dive

31. Seared scallops | Max’s Wine Dive

The seared scallops are served with lardo, golden raisin puree, fresh grapes and rainbow chard.

Veal meatballs, Max's Wine Dive

32. Venison meatballs | Max’s Wine Dive

Tender venison meatballs with spaghetti squsah, smoked tomato, house made ricotta and herb salad.

Antonelli's Cheese, Austin, Texas

33. Rush Creek Reserve | Antonelli’s Cheese Shop

Rush Creek Reserve is the perfect cheese to go with your holiday parties this season. It’s a seasonal wash-rind cheese that is only available in limited quantities in the fall and winter. The cheese is wrapped in spruce bark to help keep its shape; as the cheese matures and is washed, it develops a decadent spreadable, spoonable texture that would otherwise ooze out if not contained by the bark. Expect a custard-soft paste with notes of beef broth, cured meat, caramelized onions, and lightly toasted mustard seeds, accentuated by a woodsy flavor.

You can’t go wrong with an Easy Tiger Baguette to dip into this personal fondue pot. We also love pairing it with cured meats, like La Quercia’s Prosciutto Rossa. To play with the woodsy flavor, try pairing it with an IPA like Dogfish Head 75 Minute IPA. This cheese can be paired with both savory (think mustard) and sweet (ie. fig spread) foods. – Kendall Antonelli

Available at Antonelli’s Cheese for a limited time!

Rabbit and Dumplings, Contigo, Austin

34. Rabbit and Dumplings | Contigo

Austin Foodstyle Magazine Editor’s Pick, Mike Hayden Walker. Braised Rabbit meat served in chicken & rabbit stock w/ carrots, cippolini onions, and sage dumplings. One of Contigo’s staples from the beginning!

I am inspired seasonally by what our local farmers are growing.  Also, since we are a very weather-centric restaurant, I like to cook food that compliments the weather of the season. – Andrew Wiseheart, Executive Chef of Contigo

Cauliflower Gratin, Contigo

35. Cauliflower Gratin | Contigo

A truly seasonal dish. Cauliflower served w/ garlic cream, capers, currants, almonds and parmesan.

Grilled Kale Salad, Contigo

36. Grilled Kale Salad | Contigo

Grilled Kale served w/ grapefruit segments, chestnuts, and roasted oyster mushrooms and tossed in grapefruit juice

This is new to the menu, and has quickly become a favorite (I have ordered it the last 3 times I ate at the restaurant).  It is a warm salad, and includes grapefruit, roasted chestnuts, and mushrooms. – Ben Edgerton, owner of Contigo

Cheddar Cheese Ice Cream, Qui

37. Cheddar Cheese Ice Cream | Qui

What happens when you combine cheese and ice cream, the best things in life, together? A life changing dessert. In between flaky cheesy crisps, a lick of goat’s milk cajeta tops an inspired take on the beloved Filipino flavor cheddar ice cream.

Salmon butter, Qui

38. Salmon butter | Qui

A Taste of Koko Editor’s Pick. Salmon poached in aromatic oil until it’s the texture of butter, served with caviar. Thus, salmon butter – a legend in the first five days Qui had been open. Spread on wheat crackers, then sprinkle with chopped cooked egg, a sprig of mint marigold, orange salmon roe, crème fraîche, and pickled red onion.

Corn ice cream, Qui

39. Corn ice cream | Qui

A Taste of Koko Editor’s Pick. A popular snack in the Philippines, Maiz con hielo is a delicious mix of shaved ice, corn kernels, sugar and milk.

Rabbit 7 Ways, Qui

40. Rabbit 7 Ways | Qui

Zagat Editor’s Pick, Megan Giller. Everything from rabbit mousse, confit, lardo-wrapped sausage, fermented sausage, and loin accompanied by bowls of fresh young lettuce leaves and a carrot sauce. The Rabbit 7 Ways is easily shared at the table with an adorable white mug with a bunny tail of clear rabbit consommé.

Caramelized Pear Profiteroles, Arro

41. Caramelized Pear Profiteroles | Arro

Arro is my current new restaurant obsession. With an $25 three course and a beautiful ambiance, this casual French restaurant serves up high-end comfort food without the price tag. The profiteroles are made in house daily, filled with a walnut caramel ice cream and served with a brown butter pear puree.

Vegetable Tart, Arro

42. Vegetable Tart | Arro

Roasted sweet potatoes, caramelized onions, roasted mushrooms and goat cheese.

Duck Confit Cassoulet

43. Duck Confit Cassoulet | Arro

Duck confit, foie gras sausage, bacon, white beans, lemon parsnips and herbed bread crumbs.


44. Sweet Potato with curry, coconut, chanterelle, and golden raisin | Uchiko

To me, fall is about a change in colors, textures and temperature. I try to approach dishes that way so when people eat them, they make sense in the context and hopefully evoke a sense of place and surrounding. – Uchiko Chef de Cuisine, Page Pressley

Sunchoke, Uchiko

45. Sunchoke | Uchiko

Sunchoke, persimmon, ogo, razor clam and marrow.

Sopa de Tortilla, Benji's

46. Sopa de Tortilla | Benji’s Cantina

Cozy up to the tortilla soup at Benji’s Cantina, it’s stacked high with avocado, chicken and sky-high tortilla chips. This work of art is poured at table side.

Olive and June

47 – 49. Eggplant Involtini, Crostini, Panelle | Olive & June

Start off your meal at Olive and June with the piccoli piatti, it changes depending on the season! The eggplant involtini is topped with house made ricotta and pickled pepper. The panelle, soft and crispy, is filled with a smoked caciocavallo and pumpkin seeds. The crostini is currently topped with acorn squash, parmesan, spiced walnuts.

Roasted Acorn Squash

50. Roasted Acorn Squash | Olive & June

Slow roasted acorn squash with chili, capers and rosemary.

Green chile pork stew

51. Green chile pork stew | Picnik

Picnik is a cute trailer in Austin that sources organic and farm-to-table ingredients. The roasted green chile pork stew is hearty with a spicy kick, perfect for the cold weather. The soups do change weekly.

Poached Eggs, Olivia, Austin

52. Poached Eggs | Olivia

Oyster mushrooms with poached farm eggs smothered with a butternut squash hollandaise, pumpkin seed crumble and buttermilk biscuit.

Flaming Salmon, Soto, Austin

53. Flaming Salmon | Soto Restaurant

Fresh sashimi is transformed into cooked salmon right in front of you by the crackling flames of coffee beans and rum. Depending on how cooked you want your fish to be, you can blow out the flames at anytime.

Sushi Sashimi

54. Kawasaki Lunch | Soto Restaurant

A Taste of Koko Editor’s Pick. The best and well-priced Japanese lunch in Austin. The Kawasaki Lunch features mini-plates of rocky unagi, black cod, lobster risotto, rock shrimp with lemonade sauce, and a spicy tuna handroll.

Fried Oyster, Parkside

55. Fried Oyster | Parkside

Flash fried oysters with celery seed aioli, parsley and parsley puree, and a cabbage salad with dijon vinaigrette.

Cauliflower Soup

56. Cauliflower Soup | Parkside

Buttermilk cauliflower soup with seasonal vegetables, sesame seed and lime. Poured table side.

Kale Salad, Cafe Mueller

57. Kale Salad | Cafe Mueller

Currently obsessed with this festival kale salad from my neighborhood HEB in Mueller. Filled with cranberries, almonds pepitas, and tossed in an orange sesame dressing.

Pan-Seared New Bedford Scallops

58. Pan-Seared New Bedford Scallops | Bess Bistro

Bess Bistro, one of Austin’s beloved neighborhood spots along West Sixth Street, is getting cozier for the cool months ahead, with new libations and seasonally inspired menu offerings. Dayboat diver scallops are served over a pumpkin seed risotto with warmed arugula, garnished with a radicchio syrup and a crispy Gruyere tuile

Barley pearl cous cous

59. Barley pearl cous cous | Swift’s Attic

Chef Mat Clouser celebrates the colder weather with a pearl cous cous and barley “risotto” with roasted criminis, twice cooked butternut and brown butter emulsion.

Fried Chicken Spaghetti

60. Fried Chicken Spaghetti | Lucy’s Fried Chicken

Lucy’s twist on Mom’s favorite casserole topped with cheddar and a piece of fried chicken.

Moon Pies

61. Moon Pies | Lucy’s Fried Chicken

Layers of brown sugar cookie and homemade marshmallow covered in a hard chocolate shell.

Saltimbocca Di Pollo Panini

62. Saltimbocca Di Pollo Panini | Winflo Osteria

A Taste of Koko Editor’s Pick. Walnut crusted chicken, crispy prosciutto, lettuce, tomato, sage aioli on a challah bun. The pickled jalapeños add a spicy kick.


63. Quiche | Hotel San Jose

House made quiche with a side salad and bacon. Swing by for brunch on the weekends or cocktail hour during the week. *Brunch is no longer available until Spring 2014

Eden East

64. Eden East

With expectations of a beautiful season to follow, autumn is embraced as a time of inspiration in the kitchen of unique Austin, TX eatery Eden East at Springdale Farm.

All of our recipes are inspired by the seasonal treasures that grow right here on Springdale Farm. As the fall weather approaches, new produce becomes available and showcasing these wonderful vegetables paired with meats, fish and fowl from local producers is exciting for both us and our customers. – Executive Chef Sonya Coté

At Eden East, guests dine al fresco in the shadow of a 1920s farmhouse surrounded by an exquisitely decorated pecan orchard and under the shade of a ‘living chandelier’ housed in the branches of a majestic 40 foot tall Elm tree fruited with light bulbs, flowing strings of crystal and huge handcrafted wind chimes.

Mashed Potatoes, Moonshine Grill

65. Mashed Potatoes | Moonshine Grill

An Austin staple, Moonshine takes you back to a simpler time. Serving up great cooking with an innovative take on classic American comfort food, Moonshine’s menu satisfies even the big city taste.


66. Profiteroles | Elizabeth St. Cafe

Stopped by Elizabeth St. Cafe on a Sunday morning for a quick photo shoot for the blog and decided to stay a while and enjoy a dessert or two. The sesame profiteroles were drizzled with caramel and filled with a banana ice cream!

Matcha Pasta

67. Matcha Pasta | Qui

I had the pleasure of watching Chef Tim Dorno roll out the dough during my 5 hour visit to Qui. The green tea pasta is seasoned with salmon furikake, dressed with finger lime, miso egg and a soy-salt garnish. While this dish is no longer on the menu, every qui dish has exquisite presentation and you can trust Paul to take you on an adventurous journey at his restaurant.

Tonkatsu Ramen

68. Tonkatsu Ramen | Kome

Thrillist Editor’s Pick, Dan Gentile. With the temperatures dropping, a big bowl of steaming ramen is a necessity. The tonkatsu ramen at Kome is hearty with lots of different toppings.


69. Sushi | Kome

Kome has become my favorite spot for sushi and samishi. It’s fresh and the rice is cooked just right. Staying true to their Japanese roots, the samishi is also served over a bed of white fungus (edible, try it with soy).

Kale Salad

70. Kale Salad | TRACE

Autumn is an exceptional time of year to conceptualize and implement a menu in Central Texas.” “With a couple of seasons under my belt at TRACE, a true rhythm in the kitchen and new bounty at my disposal, I am proud to put forth a menu that’s reflective of my style and in line with TRACE’s philosophy. Moreover, I’m pleased that we can contribute to the success of Austin’s urban farms in a time when they need support more than ever.” – Kocurek

The Tuscan Kale Salad is made with kale from Springdale Farm. Served wild mushrooms, croutons, warm apple and a pear vinaigrette.

Gulf Coast Snapper

71. Gulf Coast Snapper | TRACE

The Gulf Coast Snapper dish is accompanied by Kocurek’s in-house prepared chorizo, peppers, squash, potato and bouillabaisse.

Broken Arrow Game Trio

72. Broken Arrow Game Trio | TRACE

Seared antelope, braised greens, venison chili, smoked wild boar sausage that’s humanely harvested in the fields of Central and South Texas, served with house pickles

Austin Tacos

73. The Fresca | Mighty Bird

New to Austin, Mighty Bird is a new rotisserie chicken concept with great unique options. The Fresca includes rotisserie chicken, avocado, cheese, pico de gallo on corn tortillas made in house.

BBQ Pork

74. BBQ Pork | Searsucker

Making the most of the cooler winds that have descended up on the capital city, Searsucker has rolled up its front “garage doors,” converting the front lounge area and bar seating into an in-door, out-door space. The BBQ pork is topped with an apple kale salad and baconaise.

Toasted cheese

75. Toasted cheese | Searsucker

Toasted cheese with tomato herb soup gruyere, onion jam, and sourdough loaf.

Shrimp and Grits

76. Shrimp and Grits | Walton’s Fancy & Staple

At Walton’s Fancy & Staple, West Sixth Street’s popular spot for catering, baked goods, and dine in or take out meals, über pastry chef Karina Akhavan makes some of the city’s most amazing desserts. Stop in for brunch on the weekends and cozy up to a bowl of shrimp and grits.

Banh Mi Tacos

77. Banh Mi Tacos | Tacodeli

Austin’s little authentic taqueria boosting a menu of more than 40 made-from-scratch taco has expanded with two new bricks-and-mortar locations. Everything is made from scratch with fresh ingredients, many of which are organic and locally sourced.

Steak Rancheros

78. Steak Rancheros | Perla’s

One of my favorite spots for Sunday brunch.

Miso Ramen

79. Miso Ramen | Daruma Ramen

Downtown’s first ramen shop, Daruma Ramen, specializes in maru-dori, whole chicken ramen. Miso Ramen is original whole chicken broth with homemade miso-tare, topped with beansprouts, chicken breast meat, aji tamago, sesame seed, shredded dried red pepper, and homemade ra-yu oil. Most flavorful ramen of the options at Daruma. Pro tip: Order the soft serve of the month, the yuzu in October was delicious.


80. BLT | Say La V

Offering a menu of French and Mediterranean inspired cuisine, Say La V’s fall menu features soft polenta with pork belly, a lamb burger, sweet potato doughnut holes (previously featured in 100 Things You Need To Eat This Summer), and an apple and squash salad.

Sea Scallops

81. Sea Scallops | The Carillon

Chef Josh Watkins welcomes in the fall with smoked scallops, persimmon, fava beans, brown butter and dill.

Chocolate banana terrine

82. Chocolate banana terrine | The Carillon

Pastry Chef Plinio presents a chocolate banana terrine, brulee bananas, cashew dacquoise and coconut custard. It’s decadent and you’ll want seconds.

Skirts on fire, Drink.Well

83. Skirts on fire | Drink.Well

Soy and sambal marinated skirt steak sautéed with flat noodles, chilies, ginger, sesame oil, red onion and broccoli.

Frito Pie

84. Frito Pie | Frank’s

Frank’s frito pie comes with vegan chili, Fritos and cheese. It’s one of those dishes that reminds me of my school days.

Filet Mignon

85. Filet Mignon | Sullivan’s

Building on its famous steakhouse fare, Sullivan’s has added some new and inspired menu additions to keep guests coming back for more. One such addition is a three-course prix fixe aptly titled, “The Sure Thing.”

Sweet Potato Casserole

86. Sweet Potato Casserole | Sullivan’s

Jolly Green Salad

87. Jolly Green Salad | The Goodnight

Austin Monthly Editor’s Pick, Erin Quinn. Field greens, baby arugula, goat cheese, strawberries, oranges, cherry tomatoes, English cucumbers, chives & toasted pecans in a vanilla honey balsamic vinaigrette. The perfect side for their lunch entrees!

Tomato Basil Soup

88. Tomato Basil Soup | The Goodnight

Fire-roasted tomatoes, cream, basil, garlic parmesan croutons, drizzled with balsamic & Good-Flow honey.

Roast Chicken, Foreign & Domestic, Roast Dewberry Chicken,

89. Roast Dewberry Farms Chicken w Onions, Apples and Sherry Vinegar | Foreign & Domestic

Tamworth Ham, Foreign and Domestic

90. Tamworth Ham with Smoked Blue Cheese, Squash Vinaigrette and brown butter | Foreign & Domestic

Grilled Cheese, Henri's Cheese

91. Parrano Grilled Cheese | Henri’s Cheese

Austin Monthly Editor’s Pick, Sarah Thurmond. Parrano grilled cheese, with caramelized onions and roasted tomato on sourdough with tomato bisque soup.

Moo Sway, Sway Thai

92. Moo Sway | Sway Thai

Moo Sway is a family-style feast that consists of an off-the-menu whole slow roasted Thai-style pork shoulder and a dozen freshly shucked oysters served with bibb lettuce cups and assorted sauces. My favorites are the salt and pepper tofu and prawn miange.

Banana Split, Sway Thai

93. Banana Split | Sway Thai

Milk chocolate 5 spice, condensed milk & cashew caramel swirl ice cream, black sesame brownie, candied cashew, coconut milk jam, drunken cherries, bananas and fresh whipped cream. Serves 3. Pro Tip: All the desserts at Sway are amazing. My favorites include the Thai tea affogato and Jasmine tea panna cotta.

Pit Chili, Freedmen's Barbecue, Austin

94. Pit Chili | Freedmen’s Bar

A Taste of Koko Editor’s Pick. The Pit Chili is the best way for Freedmen’s to resuse their leftover BBQ and it’s amazing. They chop it all up and mix it with a purée of onions, jalapeños, bell peppers, garlic, spices, beer and the smoked bone stock. They cook it on the smoker until everything breaks down and all the flavor come together. It’s served with Fritos, raw chopped onions, smoked cheddar cheese and some chives.

I draw inspiration from every restaurant I’ve ever worked at as well as the food I grew up eating and the food I eat today. Working in Austin is such a pro privilege because there are a ton of amazing chefs working here, cooking the food I grew up with and so much more. – Executive Chef Evan LeRoy, Freedmen’s Bar

Holy Trinity, Freedmen's Bar

95. Holy Trinity | Freedmen’s Bar

The Holy Trinity plate is the ultimate Texas barbecue plate. Every BBQ joint can be measured on brisket, pork spare ribs and sausage. Freedman’s briskets are rubbed with only salt and pepper and cook for approximately 12-14hrs. The ribs are also rubbed only with salt and pepper but halfway through the cooking process they are wrapped with the house-made Two Day BBQ sauce.

Short Rib Bolognese, Whole Foods

96. Short Rib Bolognese | Whole Foods

A Taste of Koko Editor’s Pick. The trattoria inside Whole Foods is the perfect Sunday dinner spot. Try the short rib bolognese with a bottle of wine.

Barley Chocolate Cake, Barley Swine, Austin

97. Barley coffee cake, sweet potato, whipped caramel, aerated milk chocolate and brown butter ice cream | Barley Swine

A Taste of Koko Editor’s Pick.

Ginger Orange Gushers, Barley Swine,

98. Ginger orange gushers | Barley Swine

Peanut Butter Mousse, Barley Swine

99. Apple sorbet, peanut butter mousse, brioche, celery, caramel powder | Barley Swine

Mousseron, Barley Swine,

100. Mousseron, hopped pine caramel, sunchoke, trout roe and charred leek | Barley Swine



MeeLocal is a great way to share the places you like with friends. It’s also the easiest way to keep track of what you liked while traveling in your own area. I found MeeLocal to be a great way for my followers to access my blog on the mobile phone. Check it out on Apple and Android for free. Get MeeLocal and search A Taste of Koko


Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.


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