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.
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