Friday, September 18, 2026, 12:00 AM - 3:00 AM · Emmer & Rye, Rainey Street, Austin
Chef Johnny Curiel of Alteño joins Emmer & Rye's kitchen for a one-night collaboration on September 17th. The team creates special dishes and a custom sourdough bread service inspired by Curiel's Jaliscan Highland roots, served alongside the regular dinner menu.
House-milled heritage grains, in-house fermentation, and whole-animal butchery all happen inside this understated ground-floor space, giving the menu a level of detail most restaurants never attempt. The cacio e pepe (made with house-ground Blue Beard durum wheat) has stayed on since day one for a reason, while the dry-aged beef tartare with charcoal-cured egg yolk ranks among Austin’s best bites. The menu shifts constantly with whatever Central Texas farms are producing that week.
Yellow bolita johnnycakes with Texas Gold Cheddar, pork shoulder, and crème fraîche
House-milled durum spaghetti tossed in black pepper and aged cheese — the signature pasta
Daily changing multi-course from local Central Texas farms
Dry-aged local beef tartare served from the circulating dim sum cart
House-ground blue beard durum wheat spaghetti, black pepper, aged Swiss