SXSW Restaurants: Four New Texan Spots to Try When You’re in Town

Festival season in Austin kicks off with South By Southwest, the massive, 10-day convergence of original music, independent films, and emerging technologies. Downtown doubles in size with the influx of attendees from across the States and around the world. And while there’s plenty of amazing new acts, ideas, and technologies to discover, we all know the food is one of the major attractions of the Lone Star State’s capital. Since you’ll have plenty of options all the breakfast tacos and barbecue you can eat, we’re highlighting four new Texan SXSW restaurants that are absolutely worth a try — if you can get a break between sessions.

Lonesome Dove
This inventive bistro from Texas Chef Tim Love draws inspiration from Western cuisine with bold flavors. Starting with the spit-roasted fettine (small bites) through the main courses and hand-cut steaks, the menu is a wild game-heavy one that promises to delight carnivores. Though it’s hard to choose the best dishes, standouts include the duck and rabbit-rattlesnake sausage fettine, succulent wild boar ribs, the juicy roasted garlic stuffed beef tenderloin, seared Colorado lamb chop, and the flavor intense burnt carrots. Make a reservation at Lonesome Dove.

SXSW Restaurants

Revival Public House
The restaurant formerly known as Crave has transformed into a spacious pub serving Texas-inspired fare with nods to neighboring Southern food havens. Their extensive small plates offer innovative twists such as Kimchi Frito Pie, house-pickled zucchini, and red fish tacos. The ‘737’ Burger is garnished with creamy pimiento cheese and decadent bacon jam. The pork carnitas steak offers a big-flavored twist on the traditional Mexican dish. And don’t forget to order up a frosty mug of chilly hops and barley: Their extensive beer menu is curated from a wide variety of local craft brewers. Make a reservation at Revival Public House.

SXSW Restaurants

Stella San Jac
Inside the newly opened Westin, Stella San Jac’s focus is comfort food revised with New Texan flavors. The perfectly seared Berkshire pork chop sits on Brussels sprouts kicked-up with candied jalapeños. The Stella burger is crowned with tangy BBQ mayo and frizzled onions. Creamy fried avocado salad is balanced with Cholula ranch and esquite-styled charred corn. Legend has it that the flaky, #16 biscuits are named for the number of times the recipe was revised to perfection. Make a reservation at Stella San Jac.

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Top Chef Texas Episode 7: Chef Ed Hardy Is the Duck of Death

Chef Tim Love explains why Chris Jones's lid is a hair-don't in Texas.

We return with commentary on this week’s Top Chef: Texas with Ed Hardy of Red Rooster Harlem. If you don’t get the headline, you need to see Unforgiven. Thank you, Management.

All right! Tim Love of Lonesome Dove Western Bistro is in the house! And he brought tequila. Sweet! My husband loves Don Julio. Which tequila are you choosing to cook with?

Tequila is great, but if bourbon exists in the world, why are we not cooking with it? I’ll choose the blanco, it seems to have herbaceous qualities that might be useful in my cooking style. Simple recipes for home cooks? Try a tequila-lime glazed tuna. Sear off a piece of tuna. Combine 2 oz. tequila, 1 oz. brown sugar, and 1 oz. lime juice in a pan with a little pepper flake. Stir and reduce until glaze-y, spoon over sliced tuna. For this challenge, I might have used the blanco to make a tomato/fennel chutney. As for Chef Love, he is fun, even if he isn’t exactly cutting edge. He definitely deserves kudos for really being adventurous with western game.

How drunk would you get in sampling? Maybe just one good shot to calm your nerves?

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