The rest of the Top 50
Asti 
408-C E. 43rd St., 451-1218
Emmett and Lisa Fox have created an upscale trattoria in Hyde Park that broadcasts an appeal beyond the neighborhood. Their Italian fare includes dishes such as linguine in a white wine sauce with tender Littleneck clams ringing the edge of the bowl and a sprinkling of fried breadcrumbs across the dish. Now they have a second location featuring Mediterranean fare: Fino, in the former Granite Cafe site.
Austin Land & Cattle Co.
1205 N. Lamar Blvd., 472-1813
Looking for a reliable steak that won't empty your pocketbook as quickly as the top-tier steakhouses? Then head to Austin Land & Cattle Co., which can turn out a tender and flavorful steak with a charred, black exterior that has the look of a well-done piece of meat, but is cooked barely past the rare stage — the perfect medium-rare as ordered. This solid steakhouse also handles sides and seafood with aplomb.
Backstage Steakhouse
21814 W. Texas 71, Spicewood; (512) 264-2223
Raymond Tatum, the longtime Austin chef who enticed diners at Jeffrey's and the former Jean-Pierre's Upstairs, hasn't lost his touch. At Kent and Beth Hayner's spot a half-hour west of Austin, Tatum can turn a house-cured, smoked pork chop into a jewel surrounded by red chile jus and topped with pineapple-ancho chile chutney, one of many reasons he gives to drive to Spicewood.
Café Caprice
900 W. 10th St., 477-5576
This charming cafe, run by Paul (the chef) and Joani Constantine, has the most romantic table in town, tucked inside an alcove in one of the restaurant's small dining rooms. There, diners can enjoy fare that changes with the seasons, such as this fall's smoked pheasant, which is served with juniper pappardelle (wide ribbons of pasta), sauteed pears, beets, butternut squash chips and natural pheasant jus.
Carmelo's
504 E. Fifth St., 477-7497
An elegant Italian restaurant in a historic building in downtown Austin, Carmelo's comes with a setting that invokes a romantic feel (plus the added bonus of free valet parking on-site). Although occasional inconsistencies pop up, the fare overall is lovely and the multitiered dessert cart delivers such a broad range of scrumptious confections that it's tough to leave without having dessert.
Chez Nous
510 Neches St., 473-2413
A recent dinner reminded me just how much I adore this wonderful little bistro, the first place I dined in Austin shortly after it opened in 1982. Chez Nous brings a taste of Paris to Central Texas in classic dishes that range from several styles of pâté to some of the best salads in the city and a smooth, creamy chocolate mousse.
Clay Pit
1601 Guadalupe St., 322-5131
The Clay Pit has attracted a local following and national attention for its modern Indian cuisine that is imbued with strong flavors. In the badami korma, for example, tender cubes of beef are cooked in a slightly sweetened curry sauce with a creamy base of pureed almonds and cashews. The restaurant is in the historic Bertram Building, one of the oldest commercial structures in the central city.
Eastside Cafe
2113 Manor Road, 476-5858
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Photo by Deborah Lykins/AA-S You've had crab cakes before, but none like the curried crab cakes at the Clay Pit Indian restaurant. |
Eddie V's Edgewater Grille
301 E. Fifth St., 472-1860
9400-B Arboretum Blvd., 342-2642
The Gulf Coast is the dominant influence at these restaurants owned by Z Tejas founders Larry Foles and Guy Villavaso. However, it's tough to choose between the prime steaks (one of the few places in the city where prime beef is available) and the popular seafood dishes, such as the snapper topped with lump crab meat and encircled with a small amount of lemon chive butter.
European Bistro
111 E. Main St., Pflugerville; 835-1919
Sisters Anni Zovek and Piroska Althouser feature Hungarian food, as well as dishes from other parts of East Europe, in this charming fine-dining venue in old downtown Pflugerville. Their fare — from the homemade breads and Russian pierogis made hours in advance to the schnitzel that is prepared minutes before being served — is justification for hopping in the car and immediately heading to Pflugerville.
Finn & Porter
500 E. Fourth St., 482-8000
One of the city's young chefs to watch, Christopher Bauer, presides over Finn & Porter, the fine-dining spot in the Hilton Austin at the Convention Center. Diners should try his fare as an alternative to more established steak and seafood places. He turns out 28-day-aged prime steaks that are tender and flavorful and seafood dishes that are creative and appealing (plus there's a sushi bar for those so inclined).
Fleming's
320 E. Second St., 457-1500
Fleming's Prime Steakhouse & Wine Bar helped launch the rejuvenation of Second Street between Congress Avenue and the Convention Center. It maintains a wide-ranging wine-by-the-glass program and tasty fare that includes meats such as lamb and steak and appetizers such as crab cakes and shrimp. The steakhouse ambience — with all the cherrywood on the walls, booths and ceiling — is equally appealing.
Green Pastures
811 W. Live Oak St., 444-1888
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Photo by Kelly West/AA-S Vegetables may have no higher calling than to mingle in the lima bean, corn and basil soup at Eastside Cafe. |
Gumbo's
710 Colorado St., 480-8053
It might be a while before the Big Easy is ready for swarms of tourists, so diners might have to find a taste of New Orleans closer to home — at Gumbo's. One dish that will put the Crescent City on your plate is founding chef Michael Amr's oysters Rockefeller. He bakes six oysters with spinach and licorice-flavored Pernod and then tops each one with a fried oyster, doubling the enjoyment.
Hill Country Dining Room
8212 Barton Club Drive, 329-7923
Although this restaurant is at Barton Creek Resort and Spa, it is open to the public for some of the classiest dining in Central Texas. Special touches abound, including a complimentary glass of champagne while waiting to taste a sorbet palate cleanser with a chilled spoon. The food is enticing as well, with items such as basil gnocchi served in a tomato-butter sauce with veal bacon, mushrooms and pecorino cheese.
La Traviata
314 Congress Ave., 479-8131
It happened again recently: Someone asked me where he could find great Italian food in Austin and when I replied, 'La Traviata,' he nodded knowingly. That's why I keep telling people I haven't found a better place this side of the Atlantic for Bolognese sauce, thanks to chef-owner Marion Gillcrist's combination of ground meats and vegetables that are cooked for hours and then finished with a touch of cream.
Louie's 106
106 E. Sixth St.; 476-1997
This downtown eatery, owned by Joe Elmiger and executive chef Norbert Brandt, requires tough choices. Do I feast on the tapas, such as pimiento-stuffed olives dusted with Parmesan cheese and fried to form tiny, crunchy bites of goodness ready for dipping in a romesco sauce of finely ground tomatoes, garlic and nuts, or do I go for the more substantial Mediterranean plates? Some nights the answer is both.
Main Street Grill
118 E. Main St., Round Rock; (512) 244-7525
A historic building houses Main Street Grill in downtown Round Rock, where Jim and Monica McKinney and chef Jim McNeill settled in this beautifully renovated bank, complete with a vault that has been turned into a private dining room. McNeil's fare has built a loyal customer base with dishes such as the Filet Elizabeth, a filet mignon coated with Cajun spices and topped with a Gorgonzola gratin.
Mansion at Judge's Hill
1900 Rio Grande St., 495-1800
Andrea Kontus, 30, has stepped into the top position — the third executive chef in a year — and put together his first menu. Conceptually, it's appealing, with small portions that encourage multicourse meals. The offerings also are cleverly divided into land, sea, air and garden categories. My favorite dish is the maple cider-glazed quail, with two leg-breast halves served over haricots verts in horseradish vinaigrette.
Moonshine
303 Red River St., 236-9599
Partners Chuck Smith and executive chef Larry Perdido have turned this historic compound at Third and Red River streets into a hopping place for sophisticated American comfort food. Dishes range from macaroni and cheese (made with pimiento cheese and topped with bacon gratin) to a flat iron steak (with a delicious port wine sauce and dollop of blue cheese butter) to the skillet apple pie (big enough for three to share).
Musashino
3407 Greystone Drive, 795-8593
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Photo by Robert Godwin for AA-S Go 'ster crazy at Gumbo's, where fried oysters top Pernod-infused Oysters Rockefeller. |
Patton's on Main
201 Main St., Marble Falls; (830) 693-8664
Here is an internationally trained chef who understands a small Texas community. Patton Robertson, who studied at Le Cordon Bleu in London and then worked his way up the ranks in Las Vegas, grew up in the Texas Hill Country and graduated from Marble Falls High School. That blend of experiences comes through in dishes such as the chicken fried pork loin that is at once sophisticated and down-home.
The Range
101 N. Main St., Salado; (254) 947-3828
Salado's three-story Barton House, built in 1866 and expanded in the 1890s, is home to an appealing restaurant with a rustic charm. While the setting is 19th century, the American bistro fare of chef-owner Dave Hermann is decidedly 21st century, with items such as the smoked salmon and corn pancakes with chive creme fraiche and the crawfish-stuffed quail over creamy polenta with a fresh fruit compote.
Reed's Jazz & Supper Club
9901 Capital of Texas Highway N., Building 1, Suite 150; 342-7977
This supper club harkens to a bygone era of dinner and music. In this case, though, the boisterous bar and music is downstairs, with tranquil sophisticated dining in the upstairs restaurant. The tasty fare at Reed's leans toward the traditional, with an abundance of seafood and steak items, as well as appetizers such as the classic steak tartare, fried oysters and shrimp cocktail.
The Roaring Fork
701 Congress Ave., 583-0000
On the ground floor of the Stephen F. Austin Intercontinental Hotel, the Roaring Fork possesses one of the most popular bars in town, where a standing-room-only crowd frequently sups on its less fancy fare. In the dining room, the upscale cowboy cuisine (with a Old West setting to match) rides on a strong border influence, shown in dishes such as the honey-jalapeño shrimp and beef short ribs.
Roy's
340 E. Second St., 391-1500
National and local converge in this fashionable restaurant. Half of the menu features the classic dishes of Hawaiian super-chef Roy Yamaguchi, founder of the restaurant chain. The other half boasts the daily creations of Austin branch chef Bill Treviño, who follows Yamaguchi's 'Hawaiian fusion' approach that mixes tropical and Asian influences with classical European techniques and ingredients.
Ruth's Chris Steak House
107 W. Sixth St., 477-7884
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Photo by Jay Janner/AA-S Seared scallops with heirloom tomato and frisee salad at La Traviata will have you singing its praises. |
Shoreline Grill
98 San Jacinto Blvd., 477-3300
Executive chef Dan Haverty loads his menu with regional flavors that are hard to resist, such as the ancho-cured lamb rack with chorizo mashed potatoes and baby vegetables. However, if you or a dining companion faces special dietary needs — including those that make dining out difficult — Haverty is one of the most accommodating chefs in town. Call him in advance, and he'll work with you.
Sullivan's Steakhouse
300 Colorado St., 495-6504
One of Austin's most well-known steakhouses, this spot is the flagship in the upscale chain owned by Kansas-based Lone Star Steakhouse & Saloon. It has a classy, New York steakhouse ambience, a dining room with tables packed together (increasing the noise level) and flavorful, tender and moist steaks, including the 20-ounce, bone-in Kansas City strip and the 24-ounce, bone-in cowboy ribeye.
Truluck's
400 Colorado St., 482-9000
Executive chef Johnny Carino has helped make this upscale Texas chain a seafood destination for Austin diners. Beyond the eatery's stone crab legs, which it harvests at its own fisheries near Naples, Fla., and in the Bay of Campeche off the Mexican coast, Carino has established a pattern of hauling in the freshest fish that can be found on the East, West and Gulf coasts.
Vin Bistro
1601 W. 38th St., Suite 1; 377-5252
Vin, the former Zin, might sound new, but the heart of this bistro hasn't changed. The name underscores the emphasis on wine on the menu, where a suggested wine is listed ahead of each food item in an effort to create a synergy between wine and food pairing. Underneath it all, however, remains the appealing cuisine of executive chef Sean Fulford, who uses his talent to create a broad range of dishes.
