Yes, a key ingredient at Austin’s Gardner usually comes in the form of a bale. But you wouldn’t want to squander these astonishing dishes on a horse.
Le Cep’s contemporary French cuisine drags Fort Worth’s culinary scene into the twenty-first century. Don’t have a cow, monsieur.
Nose-to-tail, locally sourced, and heavy on the protein: Austin chef Jesse Griffiths’s Dai Due moves from the supper club circuit to a permanent home.
Despite its name, Pax Americana is not exactly a tranquil space. But after one taste of chef Adam Dorris’s menu, who could stay calm?