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At his rustic, charmingly snug South Austin spot, chef Bryce Gilmore emphasizes hyper-seasonal small plates and well-paired beers and wines. Dishes change daily—recent favorites include brisket with corn and mole, and scrambled egg with shiitake dumplings and smoked roe—and the curated beer list favors small-batch and hard-to-find drafts and bottles, including Austin’s own Live Oak 2000 Pale Ale and Scottish Harviestoun Ola Dubh, aged in whiskey casks. barleyswine.com