Rainey Street, Austin · restaurant
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.