📍 South Lamar, Austin

Tyson Cole's James Beard Award-winning Japanese restaurant — the hama chili, machi cure, and omakase are the reason Austin gets taken seriously on the national fine dining circuit....

Bryce Gilmore's South Lamar room is the one that taught a generation of Austin cooks how to write a menu around what showed up from the farm that morning. The small plates change c...

Chef Tyson Cole's second Domain concept — a more intimate, sushi-counter-focused extension of the Uchi universe. Omakase-leaning menus, Japanese raw-bar classics, and a dim, date-n...

The South Lamar flagship of Austin's homegrown movie chain doubles as a full evening out. Nine screens, a no-talking-no-texting policy enforced with zero remorse, and The Highball ...

Austin's anchor Tex-Mex restaurant since 1952. The Bob Armstrong Dip — queso topped with guacamole, ground beef, and sour cream — is arguably Austin's most debated dish. Enchiladas...

Thai restaurant that Bon Appetit named one of America's best new restaurants. The pad kra pao, green curry, and crispy rice salad are executed with technique that honors Thailand w...

The Tatsu-Ya compound on South Lamar where Ramen Tatsu-Ya, Tiki Tatsu-Ya, and DipDipDip Tatsu-Ya (shabu shabu) share a lot. Three distinct Japanese concepts from Austin's most crea...

Multi-level South Lamar restaurant from the McGuire Moorman Lambert group with a grand bar, supper club, and cafe. High ceilings, a marble bar, and art deco touches carry the room....

Chef Iliana de la Vega cooks Oaxacan on South Lamar — complex-mole, tlayuda, mezcal-forward, not Tex-Mex with a chile twist. De la Vega's resume includes serious culinary teaching ...

The Tatsu-Ya team's over-the-top tiki bar with theatrical frozen drinks and Asian-inspired bar food. The rum cocktails are elaborate, the decor is immersive, and the pupu platter i...