"The Cherrywood New Texan restaurant — which is so regionally minded that even beer and wine are exclusively from the state — is equally satisfying for lingering brunch or a blowout feast at dinner. The restaurant version of this former farmers market stand/supper club from owner/chef Jesse Griffiths is everything Austin could have hoped for. He even won a James Beard Media Award for his tome about wild hogs. The Texas-forever menu under executive chef Janie Ramirez has heavier dishes like dry-aged wagyu rib-eyes, quails stuffed with boudin noir, grilled chicken hearts, and coffee-cured antelope leg filets, as well as lighter fare like mixed greens salads and grilled cabbage. There are indoor and outdoor dine-in services." - Nadia Chaudhury, Erin Russell
