Arro, a French restaurant in downtown Austin, opened in July with executive chef/partner Drew Curren and pastry chef Mary Catherine Curren, his wife, at the helm. Texas Monthly food editor Patricia Sharpe recently spoke with Drew Curren about why he chose to try this cuisine in Austin, his influences, and his love of frog legs.
Patricia Sharpe: Why a French restaurant?
Hey. I’m heading to Austin at the end of July and—having worked at Philadelphia magazine for a few years—I figured reaching out to you would be the best way to figure out what to do.
A few college friends and I will be visiting a buddy and his wife for a long weekend (most of us get in Thursday morning). Is there a cultural/historical/enriching event/museum/experience that we shouldn’t miss?
Note: We’ll be staying in South Congress and, considering that we’re millennials, antiquing feels fiscally irresponsible/unappealing. Also, I wouldn’t hate it if you recommended a hip date spot that won’t feel like a total cliché.
Jeez. I know that’s a lot. Sorry for the lack of brevity.
A Fan From Philly
Sign us up for artisan charcuterie served inside this simple, airy warehouse space, especially when it starts with the rich, slightly gamy goat salami sliced in tiny rounds. This brick-and-mortar location of a homegrown business, which started with a stall at the Hope Farmers Market, now has a retail butcher shop with counter seating and a coffee bar.
Pitmaster: Zach Davis, age 34 (since 2012)
Method: Oak; gas-fired smoker
Pro tip: Malbec pairs well with brisket.
Pitmaster: John Lewis, age 34
Method: Post oak; indirect-heat pit
Pro tip: There’s free beer Friday through Sunday.
Pitmaster: John Mueller, age 44
Method: Oak; indirect-heat pit
Pro tip: John may yell at you. Don’t take it personally.
Clarksville continues to be a hotbed of great new dining spots, and this little osteria is no exception. With its chic timbered interior and expansive shaded patio, it lures you in with Italian nibbles such as crisply breaded artichoke hearts and lean carpaccio with a lemony arugula salad. Neapolitan pizzas, such as the classic margherita, combine fresh, bright ingredients and crisp crusts for those wanting to share.