The Foodie

Reserve a table for James Beard-nominated chef de cuisine Amanda Turner’s creative southern dishes (okra gumbo; a brined pork chop), which get a serious upgrade thanks to inspired recipes and produce from local farms.

Chef Tyson Cole, nationally credited for making Austin an unlikely sushi destination, opened this city institution over 15 years ago. Core dishes such as the hama chili (slices of yellowfin tuna topped with Thai chilies and served with succulent orange slices) are beautifully edited, as are daily rotating specials.

At this colorful, mostly outdoors taco spot, chef Edgar Rico preps his corn tortillas via methods that date back to the Aztecs. Diners also rave about the inventive taco fillings like soy and citrus-soaked yellowfin tuna, and slow-roasted duck confit.

Located in Republic Square, Austin’s Central Saturday Farmers Market is a popular pit stop for visitors and locals alike. Along with fresh produce, you’ll find breakfast and lunch options like Tacodeli tacos, piping hot tamales from Tamale Addiction, and pastries from Cake & Spoon. On Sundays, the farmers market is housed under a former airport hanger in the Mueller neighborhood. Favorite vendors include Steamies for dumplings and Mom & Pops for fruit popsicles

The brainchild of two Austin superchefs, Franklin Barbecue's Aaron Franklin and Uchi's Tyson Cole, this innovative Asian smokehouse has been insanely popular ever since it opened in 2018. Try the beef brisket, dressed up with a chili gastrique, cilantro, and Thai basil; chicken karaage is brushed with smoked honey and can be dipped into a chili aioli.

Originally known for its ramen, served from a strip mall joint in north Austin that saw lunch lines out the door, the Tatsuya restaurant family opened this izakaya to serve dishes like smoked octopus skewers and salmon crudo in a Mexican-inspired michelada consume.