East Austin, Austin · restaurant
A Texas-driven restaurant and butcher shop where every ingredient on the menu (meat, seafood, produce, and cheese) is raised, caught, or produced within the state, and the offerings shift constantly with the seasons. Beef tallow goes into the fryers, whole-animal butchery shapes the menu, and every plate feels rooted in whatever Texas happens to be producing at its best that week. The butcher shop out front makes the point before the food ever has to.
Rustic Texas fruit tart with buttermilk ice cream. Changes with the season.
Dry-aged, cooked over open fire, sourced from Texas ranches.
Antelope or wagyu, the preparation changes but the star quality holds.
Texas-raised meat, ground and cased in-house — changes with the season
Made in-house from local Texas pork, sold from the butcher case daily
Their semi-staple — silky, seasonal, rotating prep, all local Texas game