Barley Swine

"Every month, this Brentwood spot comes up with a fresh collection of novel farm-to-table dishes. That might mean chicken fried eggplant, fish and chips served as a mousse with beer-battered kale, or tender ribeye with kimchi. Whatever’s on the menu is going to be excellent, and you’ll eat it in a semi-casual farmhouse setting with large jars of pickled vegetables on the walls and stacks of chopped wood sitting on the patio. The wine pairings are great too, and unlike some other tasting menus, they move at just the right speed as the meal unfolds." - nicolai mccrary, matthew jacobs

"Of chef Bryce Gilmore’s three restaurants, it is the Brentwood restaurant where the team offers up more experimental seasonal New Texan dishes through its multi-course chef’s tasting menu for $115, with optional beverage pairings. Expect items like the pig face carnitas with sweet potato mole and honey-fermented radishes and spicy greens or eggplant olive oil cake with dukkah milk crumble. Book reservations online; there are indoor and outdoor dining areas." - Erin Russell, Nadia Chaudhury

"One star The Brentwood New Texan restaurant is one of Austin’s original intentional higher-end dining establishments, led by chef Bryce Gilmore and his talented team, which includes chef de cuisine Kevin Cannon. The oft-changing seasonal menu highlights Central Texas produce and meats through its $115 tasting menu. There are indoor and outdoor dine-in services; book reservations online." - Nadia Chaudhury

"The room is decidedly casual, and diners are welcome to come as they are, but there's no mistaking the passion of this kitchen. Chef/owner Bryce Gilmore makes deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy. A tiny everything bagel with a creamy smoked radish spread and cucumber infused with dill hot sauce might come as a first bite, and a flawlessly seared Muscovy duck breast might be matched with a buttery puree of popped corn and an earthy/sweet nixtamalized peach. From dishes bought at Goodwill and growing produce onsite to collecting rainwater for their garden, they're also committed to sustainability." - The MICHELIN Guide

"Chef/owner Bryce Gilmore makes deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy. A tiny everything bagel with a creamy smoked radish spread and cucumber infused with dill hot sauce might come as a first bite, and a flawlessly seared Muscovy duck breast might be matched with a buttery puree of popped corn and an earthy/sweet nixtamalized peach. From dishes bought at Goodwill and growing produce onsite to collecting rainwater for their garden, they're also committed to sustainability." - The MICHELIN Guide