Touts

Pat's Pick |
January 14, 2015

What the Hay?

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.

Pat's Pick |
November 7, 2014

To Dai For

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.

Pat's Pick |
October 13, 2014

Peace Out

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?