Discover Austin’s Culinary Scene
Austin is one of the most exciting cities in the US – a proverbial incubator of creativity and youthful exuberance, a hotbed for start-ups, a musical and artistic epicenter, and home to the world-renowned South by Southwest festival (SXSW).
With so much going on, it’s little wonder the Texan capital also happens to be a great place to eat, with its famous barbecue joints, fantastic food trucks, and excellent high-end restaurants.
The Capital of Barbecue
Barbecue is synonymous with Texas dining. Every corner of Texas boasts its own distinct barbecue style:
- In East Texas, marinated beef brisket and pork is slow-cooked until the meat falls off the bone.
- In Central Texas, brisket and ribs are spiced, seasoned, and smoked over an oak- or pecan-wood fire.
- Thick molasses-like marinade is a trademark of South Texan barbecue.
- Over in West Texas, meat is smoked directly over a mesquite-wood fire.
What unites Texas barbecue – and sets it apart from barbecue traditions elsewhere in the South – is that beef, not pork, is the main event, while homemade sausage is served as a side.
All styles of Texas barbecue are available in Austin and are hugely popular with locals and visitors alike. Aaron Franklin, of Franklin Barbecue fame, smokes his beef brisket over a post-oak fire at temperatures between 225 and 250 degrees Fahrenheit. Franklin claims he gets through 20,000 pounds of meat every month. It’s not uncommon for customers to queue for hours just to taste his slow-cooked delicacies.
Lamberts, meanwhile, pushes boundaries with inventively flavored barbecued delights, including the sugar-and-coffee-rubbed brisket or pork ribs encrusted with maple and coriander. Lamberts’ imaginative take on traditional Texas fare combined with its hip Downtown venue and live music has proven to be a winning formula.
Barbecue purists might prefer the Texas institution The Salt Lick in Driftwood, just southwest of Austin. This family-run restaurant has been serving expertly cooked meats since the 1960s and remains as popular today as it ever was.
Those seeking a more casual barbecue experience, without compromising on taste, should head to Micklethwait Craft Meats (craftmeatsaustin.com). Micklethwait combines two great Texas dining traditions: the food truck and barbecue. Here, succulent brisket, beef ribs, and sliced pork shoulder are served with sides such as lemon poppy coleslaw and jalapeño cheese grits. Another understated trailer is Kerlin BBQ (kerlinbbq.com) located on E Cesar Chavez St. A favorite among hungry festival-goers at SXSW, Kerlin continues to amaze barbecue aficionados year-round, with a menu populated with pecan-wood-smoked meats, including mouth-watering kolaches stuffed with cheddar cheese and chopped brisket.
Food Truck Culture
You could argue that food trucks embody Austin’s entrepreneurial spirit and showcase the variety of cuisines reflecting the city’s cultural and culinary diversity. Consequently, the popularity of food trucks likely stems from their ability to serve affordable and delicious fare, which can be enjoyed in the Texas sunshine. What more could you possibly ask for? Beer? No problem – food trucks are often parked right next to bars and music venues.
The city’s vibrant food truck culture is best represented by Paul Qui and Moto Utsunomiya’s East Side King (eastsideking.com) food trucks, located in various spots around the city, including near the popular hangout Cheer Up Charlies on Red River Street. Their menu showcases wonderfully inventive Asian-fusion fare, like inasal tacos (grilled chicken marinated in lime, pepper, and vinegar, topped with crispy chicken skin and served in a taco), tasty ramen, and healthy beet fries. However, with five locations and ever-changing menus, it’s best to visit and prepare to be pleasantly surprised.
Chi’lantro (chilantrobbq.com), a restaurant on South Lamar, operates a food truck that pops up in different neighborhoods throughout the week, featuring Korean barbecue, kimchi fries, soy-glazed chicken, and authentic bulgogi (marinated beef). Meanwhile, The Peached Tortilla (thepeachedtortilla.com) serves a wildly eclectic menu ranging from tacos to Belgian fries, pad thai to Vietnamese bánh mì (pork belly with pickled carrot, fried egg, and fragrant lime rice).
Fine Dining Experience
Austin’s culinary innovation extends beyond food trucks. The city is home to numerous fantastic chefs who are constantly pushing boundaries and putting the Texas capital on the culinary map.
Chef Tyson Cole, known for Austin restaurants Uchi and Uchiko, reflects on this vibrant competition, “People are raising the bar; they’re trying harder and harder, and that’s what’s great about our food scene.” Cole is one of the top sushi masters in Texas, if not the country, known for his intelligent, artfully constructed Japanese-Texan fusion dishes. He also mentored Paul Qui, who went on to establish his namesake restaurant, Qui (quiaustin.com).
The menu at Qui showcases daring and originality, blending European and Asian culinary practices to create truly unique offerings. Take, for example, the gazpacho made with marcona almond, shavings of foie gras, and Pedro Ximénez gelée, or the Texas wagyu short rib served with kimchi broth, braised daikon, radish, leek, and wasabi.
