Better Half, the all-day Southern-influenced restaurant from the group behind the popular beer/coffee bar Brew & Brew in East Austin, will officially open to the public Tuesday morning at 406 Walsh St. (at the corner of Fifth and Walsh streets).
The restaurant’s offerings will start at 7 each morning, with quick items like a tasso ham and jalapeno honey butter biscuit ($6) and granola bowl ($9), expanding to a full breakfast and lunch menu that runs from 9 a.m to 3 p.m. That menu features dishes like a fried chicken biscuit ($7), greens and grains bowl with smoky mushrooms in a tamari broth ($11), Gulf redfish torat ($15), a green salad with carrots, beets, avocados and more, and a cheeseburger made with 44 Farms beef ($9) and more. And, if you hit the pop-up held at Brew & Brew, you will remember the pastrami sandwich, which will be a Wednesday special.
The menu from chef Rich Reimbolt, formerly of Josephine House, lengthens in the evening to include a petite chicken fried steak ($12), savory churros with queso ($8), a ham flight with deviled egg spread ($14) and more. Reimbolt is joined in the kitchen by fellow McGuire Moorman Hospitality alumnus Jenn Tucker, who oversees a pastry program that includes the biscuits, beignets and all of the bread, which will be made in-house, and a dessert menu featuring buttermilk pie and s’mores cake. The kitchen will close at 10 p.m., but owners say they will be making fresh batches of biscuits at 9:30 p.m .each night for late-night eats.
Given the owners’ history, you know you can expect a strong selection of brews and brews, as well as cocktails. Coffee is Heart Roasters and Flat Track; there are four cocktails and six beers on tap, as well as stirred and frozen cocktail selections.
The modernist space from Chioco Design and Lillianne Steckel Design is open until midnight most nights Sunday, Tuesday and Wednesday, and until 2 a.m. on Thursday Friday and Saturday. Better Half closes at 3 p.m. Mondays.