For a casual yet classic Austin option before a cultural performance in Waterloo Park, stop by Stubb’s BBQ where they have been serving authentic Texas barbecue since 1968.

Stubb’s BBQ

This east side neighborhood Chinese restaurant serves up an eclectic and inventive mix modern interpretations of classic American-Chinese recipes.

Old Thousand

Located in the Hyatt Centric Hotel downtown, you’ll find two great options for pre and post-theatre dining experiences both led by six-time James Beard Nominee Chef Steve McHugh.

Luminaire & Las Bis

Chef Tim Love’s popular Lonesome Dove 'Western Bistro' features Austin-inspired dishes that showcase Love’s creative use of bold flavors and wild game.

Lonesome Dove

Inside the downtown historic landmark, the Driskill Hotel, The Driskill Grill offers traditional Texas fare and dishes that are inspired by various eras that the hotel has seen during its 137-year history.

The Driskill Grill

Acre 41, a contemporary steakhouse located on the Ground Level of the Otis Hotel, is an upscale restaurant in Austin’s UT Campus District.

Acre 41

For a refreshing margarita and delicious Tex-Mex, visit El Chile where you’ll find corn tortillas made in-house daily.

El Chile

Salty Sow serves up Southern comfort food with a modern twist.

Salty Sow

Austin Proper’s fantastic restaurant, The Peacock, is a Mediterranean-inspired restaurant on the hotel’s ground floor.

The Peacock

For the most health conscious choice, plan to pop into the dining room at Austin’s iconic Casa de Luz, a nonprofit community center that includes classes in yoga, meditation and healthy lifestyle education.

Casa de Luz

Situated in a restored 19th century brick building in downtown Austin’s 2nd Street District, Lamberts is contemporary, cool, and a great spot for 'fancy' barbecue for a special dinner and a show combination.

Lamberts

Nestled inside the LINE Hotel is restaurant, Arlo Grey, that features food from Top Chef winner Kristen Kish.

Arlo Grey

A longtime Austin gem, House Wine is located in a comfortable and cute 1940s-era home and carries a bevy of wines from around the world, along with cheese plates, tapas and other delightful dishes.

House Wine

Step into the refined setting of Carpenters Hall, located within the trendy Carpenter Hotel, to savor dishes that showcase the seasonality and multicultural nature of central Texas.

Carpenters Hall

This chef-driven, authentic Mexican restaurant features a beloved outdoor patio that stands out as an Austin dining gem.

El Alma

Trim excess fat from the brisket, leaving a thin 1/4-inch fat cap. Pat brisket dry with paper towels.

Trim and prep

Spread yellow mustard thinly over all surfaces of the brisket to help the rub adhere. In a small bowl combine kosher salt, coarse black pepper, garlic powder and onion powder. Rub the spice mixture evenly over the entire brisket, pressing to adhere.

Apply binder and rub

Preheat a charcoal or pellet smoker to 225°F (107°C). If using charcoal, bank coals to maintain steady heat. Add post oak or hickory wood chunks to the firebox for smoke flavor. Maintain 225–250°F throughout the smoke.

Preheat smoker

Place the brisket fat-side up on the smoker grates away from direct heat. Insert a probe thermometer into the thickest part of the flat. Smoke unwrapped for about 6–8 hours until the internal temperature reaches 155–165°F and a dark bark forms, replenishing wood/chunks as needed.

Smoke the brisket

When the brisket hits 155–165°F or if it stalls, wrap tightly in butcher paper (preferred) or foil and return to the smoker. Continue cooking until the internal temperature reaches 203°F and the probe slides in with little resistance, about 2–4 more hours depending on size.

Texas crutch (optional)

Remove the wrapped brisket and let rest in a cooler or warm oven for at least 1 hour (up to 2 hours). Unwrap, trim excess fat, separate point and flat, and slice the flat against the grain into 1/4-inch slices. Chop or pull some of the point for sandwich meat.

Rest and slice

Make the sauce base: In a medium saucepan over medium heat, warm the vegetable oil. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Simmer and balance flavors: Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, lemon juice, smoked paprika, hot sauce, salt and black pepper. Stir to combine and bring to a low simmer. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until slightly reduced and glossy.

Finish and adjust: Taste and adjust acidity or sweetness as needed (add up to 1 tbs more vinegar or 1 tbs more brown sugar). Remove from heat and let cool to warm. The sauce can be made ahead and refrigerated for up to 1 week.

Warm the meat: If the sliced brisket has cooled, lightly reheat slices in a low oven (250°F/120°C) wrapped in foil with a few tablespoons of reserved sauce or beef au jus for 15–25 minutes until warm. Alternatively, reheat slices briefly on a hot griddle to get a bit of sear.

Toast buns and prepare sides: Butter the inside of the potato buns and toast on a griddle or skillet until golden, about 30–60 seconds per side. Warm the coleslaw slightly if preferred or serve chilled. Arrange pickles and pickled onions for garnish.

Build sandwiches: Pile sliced and chopped brisket on toasted buns, spoon a few tablespoons of the BBQ sauce over the meat, top with pickles and a scoop of coleslaw (if desired). Serve extra sauce on the side.

Serving suggestion: Offer sliced brisket on a plate with extra sauce, pickles and coleslaw, or serve as classic chopped brisket sandwiches. Leftover brisket keeps well refrigerated for 3–4 days and is great reheated gently.

whole beef brisket (packer cut), trimmed

kosher salt

coarse black pepper

garlic powder

onion powder

yellow mustard (as binder)

postoak or hickory wood chunks

vegetable oil

yellow onion, finely chopped

garlic cloves, minced

ketchup

apple cider vinegar

brown sugar, packed

Worcestershire sauce

fresh lemon juice

smoked paprika

hot sauce (such as Texas-style),

salt

freshly ground black pepper

potato buns or white sandwich bread

dill pickles, sliced

coleslaw (prepared or store-bought)

pickled onions (optional)

butter (for toasting buns)

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 egg white, 1 teaspoon cornstarch, and 1/4 teaspoon baking soda (optional). Add the chicken, toss to coat, cover, and refrigerate for 20–30 minutes while you prepare the rest of the ingredients. This gives the chicken a velvety texture.

Prep and marinate chicken

In a small bowl whisk together 4 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons black vinegar, 2 tablespoons Shaoxing wine, 1.5 tablespoons oyster sauce, 1 tablespoon hoisin, 1 tablespoon chili garlic sauce, 2 tablespoons granulated sugar, 1 teaspoon white pepper and 1/2 teaspoon salt. In a separate small cup dissolve 2 teaspoons cornstarch in 2 tablespoons water to make a slurry and set aside. Keep an extra 4 tablespoons water on hand to adjust consistency while cooking.

Make the sauce

Mince the garlic, julienne the ginger, cut the scallions into 1-inch lengths separating whites from greens, core and dice the red bell pepper into 1/2-inch pieces, trim the green beans (or snow peas) and cut the white onion into 1-inch wedges. If using dried chilies, tear one or two in half to release more heat and keep one whole for visual interest.

Prep vegetables

If you haven't already, cook the jasmine rice so it is ready to serve with the stir-fry. Keep warm.

Heat a large wok or skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the marinated chicken in a single layer (work in 1 batch if necessary) and spread so pieces contact the wok. Let sear undisturbed 1–2 minutes until browned, then stir-fry another 1–2 minutes until nearly cooked through. Remove chicken to a plate and reserve.

Cook the chicken

Return the wok to high heat and add the remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Add the dried chilies (if using) and quickly stir 10–15 seconds to toast (be careful not to burn). Add the garlic, ginger, and the scallion whites; stir-fry 15–20 seconds until fragrant. Add the onion and bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add the green beans (or snow peas) and continue to stir-fry another 30–45 seconds.

Aromatics and vegetables

Return the chicken to the wok along with any accumulated juices. Stir to combine, then pour the prepared sauce over the contents. Stir constantly and bring to a gentle simmer. Give the cornstarch slurry another stir and then pour it into the wok, stirring to thicken the sauce; if the sauce is too thick, add up to the reserved 4 tablespoons water a tablespoon at a time to reach a glossy, coat-the-back-of-a-spoon consistency. Cook 1–2 minutes until the chicken is cooked through and the sauce clings to the pieces. Taste and adjust seasoning — add a pinch of salt or a splash more black vinegar if you want more tang.

Combine and finish sauce

Turn off heat and stir in the scallion greens. Transfer the stir-fry to a serving platter or bowls. Sprinkle toasted sesame seeds and cilantro leaves on top if using. Serve immediately with steamed jasmine rice.

Finish and plate

sesame oil

soy sauce (light)

dark soy sauce

Chinese black vinegar (or balsamic as substitute)

Shaoxing wine (or dry sherry)

oyster sauce

hoisin sauce

chili garlic sauce

granulated sugar

cornstarch

water (for cornstarch slurry and sauce adjustment)

ground white pepper

boneless skinless chicken thighs

light soy sauce (for marinade)

Shaoxing wine (for marinade)

egg white

cornstarch (for marinade)

baking soda (optional, tenderize)

fresh ginger, julienned

scallions (green onions)

red bell pepper, cut into 1/2-inch pieces

fresh long green beans or snow peas

white onion, cut into 1-inch wedges

dried red chilies (optional, for smoke/heat)

steamed jasmine rice (to serve)

toasted sesame seeds (garnish)

cilantro leaves (optional garnish)

Pat the steelhead fillets dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Prep fish

In a small saucepan, combine the 2 thinly sliced lemons, 3 tbsp sugar and 1 tbsp apple cider vinegar with 1/2 cup water. Bring to a simmer over medium heat and cook gently until the rind becomes translucent and the syrup reduces to a slightly thickened glaze, about 12–15 minutes. Remove from heat and set aside to cool in the syrup.

Candy the lemons

Heat a cast-iron skillet or grill pan over medium-high heat until smoking slightly. Toss halved leeks with 2 tbsp olive oil and a pinch of salt. Place cut-side down in the hot pan and press gently. Cook until deeply charred (3–5 minutes), then flip and cook the rounded side 2–3 minutes until tender. Remove and slice on the bias into 1/2-inch pieces. Reserve.

Char the leeks

In a clean skillet, heat 2 tbsp neutral oil over medium-high until shimmering. Place fillets skin-side down and press gently for 20 seconds to ensure even contact. Cook skin-side down undisturbed 4–6 minutes until skin is very crisp and the flesh is mostly opaque three-quarters of the way up. Flip and cook 1–2 minutes more for medium doneness (cook longer if you prefer well-done). Transfer to a warm plate and tent loosely with foil.

Crisp the fish skin

In a small saucepan, melt 6 tbsp unsalted butter over medium. Continue cooking, swirling occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty — about 3–4 minutes. Remove from heat and add the smashed garlic clove and 4 thyme sprigs; let steep 2 minutes, then remove and discard garlic and thyme stems. Stir in the 2 tbsp rinsed capers.

Flavor the butter

Toss 4 cups baby arugula with a pinch of flaky sea salt and a light drizzle of the brown butter (reserve most butter for fish). Divide onto four warm plates as a bed for the fish.

Assemble bed of arugula

Place a steelhead fillet atop the arugula on each plate (skin-side up for presentation). Spoon 1–1 1/2 tbsp of the brown butter and caper mixture over each fillet, letting some pool on the arugula. Arrange 3–4 pieces of charred leek beside each fillet and top with 3–4 slices of candied lemon. Finish with flaky sea salt and a crack of black pepper to taste.

Plate fish

Make additional brown butter for the sauce: In a small skillet melt 4 tbsp unsalted butter over medium heat, cook until milk solids brown and butter has a nutty aroma (2–3 minutes). Remove from heat and whisk in 1 tbsp fresh lemon juice, 2 tbsp finely chopped parsley, 1/2 tsp salt and up to 2 tbsp warm water to loosen if too viscous. Taste and adjust salt or lemon. Spoon a tablespoon of this sauce around each plated fillet for bright, buttery finishing flavor.

steelhead or salmon fillets, skin-on

Kosher salt

Freshly ground black pepper

Neutral oil (canola or grapeseed)

Unsalted butter

Lemons, thinly sliced

Sugar

Apple cider vinegar

Leeks (white and light green only), halved lengthwise and rinsed

Olive oil

Garlic clove, smashed

Fresh thyme

Capers, rinsed

Baby arugula

Flaky sea salt

Black pepper, to taste

Fresh lemon juice

Finely chopped parsley

Warm water (to loosen, optional)

Salt

In a medium bowl, whisk together orange juice, lime juice, minced chipotle in adobo, brown sugar, soy sauce, apple cider vinegar, smoked paprika, ground cumin, kosher salt, black pepper and 2 tablespoons olive oil until sugar dissolves and mixture is homogenous.

Make marinade

Measure out 1/4 cup of the marinade into a small saucepan and set aside for glazing. Bring the reserved portion to a simmer over medium-low heat and reduce gently until slightly thickened, 6–8 minutes. Taste and adjust salt or sweetness, then remove from heat and keep warm.

Reserve glaze

Place the venison loin in a shallow dish or resealable bag. Pour the remaining marinade over the meat, turning to coat completely. Refrigerate and marinate for 45 minutes to 2 hours (no longer than 4 hours for delicate venison). Remove meat from refrigerator 30 minutes before cooking to come toward room temperature.

Marinate venison

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast-iron preferred) over medium-high heat with 2 tablespoons neutral oil until shimmering. Remove venison from marinade (reserve any juices) and pat lightly dry. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear venison on all sides until a deep brown crust forms, about 2 minutes per side. Add 1 tablespoon butter to the pan, tilt and spoon butter over the loin for 30 seconds. Transfer skillet to oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 7–10 minutes depending on thickness. Remove from oven and tent with foil; rest 8–10 minutes (temperature will climb a few degrees).

Sear and roast

While resting, brush the reserved reduced chipotle-glaze over the venison. Slice across the grain into medallions just before plating.

Finish with glaze

While the venison roasts, preheat a grill or grill pan to medium-high. Lightly oil the red bell pepper and jalapeño. Grill whole until skins blister and blacken in spots, turning to char evenly, about 8–10 minutes total. Remove peppers and place in a bowl covered with plastic wrap or a paper bag for 10 minutes to steam; this loosens the skins.

Char vegetables

If using fresh ears, grill them until lightly charred, then cut off kernels. If using thawed frozen kernels, toss with 1 tablespoon olive oil and grill in a grill pan or skillet until lightly browned, 4–6 minutes. Transfer kernels to a mixing bowl.

Prepare corn

Peel charred peppers, remove seeds and stems, and finely dice the red pepper and jalapeño (remove seeds for less heat). Add diced peppers to the bowl with grilled corn, then stir in finely diced red onion, chopped cilantro, lime zest, lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Taste and adjust salt or lime as desired. Keep warm or reheat briefly before plating.

Assemble relish

Place cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain well.

Cook sweet potatoes

Return drained sweet potatoes to the pot. Add 2 tablespoons butter, 1/2 cup milk, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Mash with a potato masher or use a hand mixer to reach a smooth but slightly textured consistency. Taste and adjust seasoning. Keep warm until plating.

Mash and season

On each plate, spoon a generous serving (about 3/4 to 1 cup) of smoky mashed sweet potatoes and spread slightly; top with 1/2 cup of grilled corn and charred pepper relish beside the potatoes.

Fan 4–5 slices of rested, glazed venison over the potatoes and spoon any resting juices or a little of the reserved glaze over the meat for shine and flavor.

Garnish with microgreens or cilantro sprigs, and serve with lime wedges and remaining glaze on the side. Serve immediately.

fresh orange juice

fresh lime juice

chipotle chile in adobo, minced

brown sugar

soy sauce

ground cumin

black pepper, freshly ground

olive oil

venison loin or elk tenderloin (trimmed)

neutral oil (canola or grapeseed) for searing

butter

corn kernels (fresh cut or thawed frozen)

red bell pepper

jalapeño

red onion, finely diced

fresh cilantro, chopped

lime zest

lime juice

sweet potatoes, peeled and cut into 1-inch cubes

milk

black pepper

microgreens or cilantro sprigs

extra chipotle glaze (reserved)

lime wedges

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Combine kosher salt and black pepper and season all over. Lightly dust ribs with flour, shaking off excess. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add vegetable oil. When oil shimmers, brown ribs in batches (about 3–4 minutes per side) until deep golden. Transfer browned ribs to a plate.

Season and brown

Reduce heat to medium. Add diced onion, carrots and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes until tomato paste darkens slightly. Pour in red wine to deglaze, scraping up browned bits from the bottom. Simmer until wine is reduced by about half, 3–5 minutes.

Stubb’s Bbq