5 New Austin Hotel Restaurants Join City’s Bustling Food Scene

It’s no secret that the Austin food scene is teeming with unique and delicious offerings. From food truck parks to counter-service shops and adventurous, high-end properties, the city has something for both locals and tourists. Not to be overlooked are the city’s hotel dining spots. With a variety of cuisine styles and abundant selections, these newcomers are a far cry from the continental breakfasts that used to reign supreme.

Dean’s at JW Marriott Austin

One of Austin’s newer hotel hot spots, Dean’s Italian Steakhouse hosted its grand opening on June 16, 2022. The steakhouse has received much praise from critics and the public at large.

A classic American steakhouse with an Italian accent, Dean’s offers prime cuts of steak, market fresh seafood and house-made pasta, with happy hour deals that complement the ambiance of the luxury downtown hotel.

The menu is designed to evoke feelings of vintage and classic steakhouses within a modern setting. Dean’s uses choice cuts including 100 percent Texas Wagyu from Rosewood Ranch in North Texas along with Japanese A5 Wagyu.

“Our Texas Wagyu Tomahawk Ribeye is the star of the show at Dean’s,” says executive chef Michael Eccles. “It comes in 36 or 50 ounces of well-marbled bone-in, American Wagyu beef — presented whole, then expertly sliced ​​on our guest’s behalf. Seasoned with a signature rub that seals in the flavor of every bite, the taste is unparalleled and the presentation is pretty spectacular.”

The expertly sourced cuts are paired with fresh takes on timeless sides like the Billionaire’s Potato – a twice-baked tradition, topped with shaved truffles.

The raw bar, an eye-catching addition near the entryway, features a rotating selection of East and West Coast oysters, classic shrimp cocktail and Alaskan king crab. Kaluga and Osetra caviar are also on offer, as are seafood platters that you can build yourself, or go with Dean’s Signature, which features 12 oysters, eight jumbo gulf shrimp and 16 ounces of king crab.

The Hot Stone Wagyu is a fan favorite, with guests enjoying the fun experience of cooking their thinly sliced ​​A5 Wagyu on the hot stone to their desired tenderness, topping it off with their favorite assortment of dipping sauces, rosemary and cured cucumber.

The bar offers a well-curated wine list and cocktails, from classics to house creations. Dean’s Manhattan adds a twist to the classic, combining Brush Creek Distillery’s straight rye whiskey with vermouth and Bittermens Transatlantic Aromatic Bitters, served with steer-branded artisanal ice and topped with a custom wooden top. A filter is filled with wood shavings and then heated, sending smoke into the glass. The top is removed in front of the guest, allowing the smoke to escape and creating a pleasant smoky flavor and an alluring presentation.

May Day at South Congress Hotel

Maie Day, a “community chophouse” from New Waterloo and MaieB Hospitality, opened on May 1, 2022, at the South Congress Hotel. Much like the ancient tradition itself, Maie Day is a celebration of food and community.

The reimagined space, previously occupied by Central Standard, boasts pops of spirited color and reflects the hallmarks of a jubilant backyard gathering: a big marble topped bar, ample outdoor space, and tables that can easily grow as friends pull up a chair.

Michael Fojtasek, former chef of the acclaimed Olamaie and founder and executive chef of MaieB Hospitality, serves as the executive chef of this SoCo newcomer. I designed the menu to be a playful take on a classic steakhouse, composed of all the things people love about steakhouses: juicy steaks, traditional sides and cocktails, but with its own South Congress style – casual, lively and always a party.

Appetizers include smoked fish dip, peel ‘n eat shrimp with May Day sauce, cold shaved prime rib and Texas chopped salad. Mains feature a daily grilled whole fish, grass-fed rib-eye, a butcher’s steak and prime rib. A plethora of sides include scalloped potatoes, grilled green beans, creamed corn, and grilled tomatoes.

The dessert program features large-format cakes and, rumor has it, the greatest cookie tower South Congress has ever seen.

Blue Lacy at Origin Austin Hotel

The newly opened Origin Hotel Austin also brings a new food and drink destination to the heart of Mueller’s vibrant activity hub. Named after the working dog breed that originated in Texas, Blue Lacy opened on Monday, June 27, 2022. The casual, all-day eatery offers a 121-seat modern, diner-inspired layout and a breezy courtyard spilling onto the Aldrich Street paseo .

With dishes and bites suitable for any time of day, the menu features a fresh take on yesterday’s greatest hits. Remixed favorites include starters like chicken ‘n waffle kabobs and avocado toast bruschetta, with heartier fare like a classic diner burger and a playful not-so-chicken-fried ribeye.

Brunch lovers will enjoy twists like the breakfast Monte Cristo sandwich, a smoked salmon bagel or the hippy cowboy hash, made with duck fat potato confit, heritage-breed pork chorizo, bell peppers, onions, avocado and a sunny-side up egg, topped with avocado cream.

Beverages at Blue Lacy are fit for morning or night, from Cuvee Coffee and a house Bloody Mary to signature drinks like the Easy Like an Austin Morning or a frozen Watermelon Sugar High. Sweets include Texas pecan pie and shakes round out the menu.

The dog-themed eatery would be remiss to leave out our four-legged friends. Blue Lacy’s menu carries a dedicated “For the Dogs” selection, complete with a choice of unseasoned chicken or ground beef served over a bed of white rice, Bowser Beer and doggie ice cream for dogs to enjoy when not relaxing in their dog-friendly hotel room.

Wax Myrtle’s at Thompson Austin

The highly acclaimed Wax Myrtle’s opened its doors in February 2022. Located on the fourth floor of the new Thompson Austin, Wax Myrtle’s is Austin’s total package hot-spot to enjoy Tex-Med bites and creative cocktails among downtown Austin’s urban jungle.

The expansive indoor and outdoor space is designed for locals and visitors alike to gather, relax, and socialize. Named after the ubiquitous southern shrub, Wax Myrtle’s is covered in greenery throughout the pool and courtyard area, with hundreds of plants populating the space and paying tribute to Texas’ diverse plant life.

The dining room, pool deck and bar at Wax Myrtle’s were designed to reflect the laid-back West Texas feel, with warm woods, hand-waxed and blackened steel, undyed leather tiled walls, and a mezcal bar carved from a large slab of Texas pecan wood

Led by executive chef Nick Erven, Wax Myrtle’s contemporary American menu is inspired by memories made over meals with friends, with regional twists on Mediterranean classics featuring fresh and accessible dishes which highlight seasonal produce, local fish, and high-quality, sustainable cuts of meat .

Fan favorites include the Boiled Peanut Hummus with house bread, Bacon Wrapped Dates with goat’s cheese, Black Eyed Pea Falafel, Gulf Shrimp Tostada and the Hide-a-way Wagyu Beef Cheeseburger.

Lutie’s at Commodore Perry Estate

Perhaps less new to the scene, but nevertheless still exciting, is Lutie’s Garden Restaurant, which opened last April at the historic Commodore Perry Estate. The restaurant melds warm hospitality with the convivial spirit of the property’s Jazz Age legacy, transporting guests to a contemporary garden retreat overlooking lush estate grounds.

Lutie’s features an ingredient-forward menu influenced by husband-and-wife chef team Bradley Nicholson and Susana Querejazu’s experiences cooking in acclaimed restaurants around the world. The ever-changing, seasonal menus spotlight local farmers and ranchers and reflect the chefs’ celebration of ingredients through preparation rooted in understated simplicity.

“Deceptive simplicity in cuisine has become my foundation for creativity,” says Nicholson. “Lutie’s is the culmination of a personalized, handcrafted approach and allows ingredients, sourced from local farms and purveyors, to be the guide.”

Seasonal menus are complemented by a robust beverage program featuring craft cocktails; a curated collection of rare and vintage liquors, digestifs and spirits; craft beers from the best brewers in the state; an expansive wine list with a focus on natural wines; and coffee from local roaster Tiny House.

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