Try the beef tongue sandwich. Cured tongue between slices of freshly baked bread, lightly grilled and then slathered with aioli. Smokey green onions and a tart red pepper relish brighten it up.
Try the Texas barbacoa—shredded beef cheeks slow-cooked to tender perfection—wrapped in a tortilla and topped with onions, cilantro, and creamy green salsa.
Miso-White Chocolate Semifreddo: Velvety semifreddo, salty miso, with sesame garnish served with mango-calamansi sorbet and coconut sticky rice
Don't miss the best fries in Austin: twice fried in peanut oil, served warm, sprinkled with coarse salt and a little tarragon, and served with a side of house made aioli.
Slow-smoking the brisket for up to 15 hours leads to barbecue on par with, and sometimes even better than, some of the storied Hill Country joints.
Squid Ink Curry Ramen: This deceptively light ramen is garnished with large squid rings, tomato, potato, and Italian parsley.
Goat Consomme: The silky red broth is boldly flavored with dried red chiles, shredded goat meat, chickpeas, cilantro and diced white onions.
Akaushi Picadillo Taco: All ground beef tacos should model themselves after this one. HeartBrand Ranch ground Akaushi beef is aggressively seasoned with garlic, and caramelized onions add sweetness.
