"ATX Cocina is a sleek Downtown spot that’s equally well-equipped for weekend brunches, after-work Happy Hours, and cute date nights where you can get dressed up a little. It’s been a staple for upscale Mexican food since 2017, and judging by the always-full dining room, we doubt they’ve ever seen a slow day. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel The first thing you’ll notice is the bar. Not just because it’s on prominent display a few steps from the entryway, but because it’s filled with a massive collection of tequilas and mezcals (plus a few non-agave spirits for your friend who only drinks rum and Coke). Behind that is a dining room full of large booths, semi-private dining areas, and plenty of tall windows to spill light into the bright and airy space. photo credit: Richard Casteel If you’ve been to Bulevar in North Austin, you’ll likely notice some overlap on the menu—ATX Cocina is the original sister restaurant from the same team—which means that you’ll see a lot of the same great dry-aged steaks and large-format meats in addition to smaller plates of confit beets, arbol-anchovy “caesar” salads, and grilled octopus. And thanks to a heavy focus on masa, the restaurant is entirely gluten-free, a feat it manages to pull off without hitting you over the head about how bread is secretly evil. Start with one of the light, refreshing crudos, order heavily off the menu’s “masa” section, then anchor the meal around the pecan-crusted wagyu flank carne asada just to see how many tasty adjectives you can fit in front of a steak. Food Rundown photo credit: Richard Casteel Snapper Crudo The crudos on the menu change seasonally, but we always enjoy the bright start they bring to the meal. This snapper crudo with celery and green apple is light, tart, and a little sweet from the hibiscus ponzu it’s dressed in. photo credit: Richard Casteel Sopes These are a little smaller and rounder than the sopes you’re probably used to, but they come filled with tender cochinita pibil that makes them a great kickoff. photo credit: Richard Casteel Brussels Sprouts You’re probably telling yourself you need to eat more vegetables this week anyway, and these brussels sprouts are an exciting way to achieve that goal. They’re nice and crispy, and the spicy agave vinaigrette balances out some of the vegetable’s natural bitterness. photo credit: Richard Casteel Whole Roasted Fish ATX Cocina’s roasted fish has some of the crispiest skin we’ve seen, covering a pile of tender, perfectly cooked meat. This is great on its own or piled high onto a warm, housemade tortilla with a squeeze of lemon. photo credit: Richard Casteel Carne Asada This doesn’t look like your typical carne asada, but it’s incredibly tasty. The steak has a great char, and the pecan crust adds a bit of texture. It’s spicy and savory, but well-balanced with the chimichurri. It’s also served with a heap of grilled green onions that add some sweetness to the plate." - Nicolai McCrary
