5 new Austin hotel restaurants are joining the city’s bustling food scene

It’s no secret that Austin’s food scene is full of unique and delicious offerings. From food truck parks to counter service shops and adventurous, upscale properties, the city has something for locals and tourists alike. Not to be overlooked are the restaurants in the town’s hotels. With a variety of cooking styles and abundant selections, these newcomers are a far cry from the continental breakfasts that once reigned supreme.

Dean of JW Marriott Austin

One of Austin’s newest hotel hotspots, Dean’s Italian Steakhouse held its grand opening on June 16, 2022. The steakhouse received high praise from critics and the general public.

A classic American steakhouse with an Italian accent, Dean’s offers premium steaks, market-fresh seafood and homemade pastas, with happy hour offerings that complement the downtown luxury hotel vibe .

The menu is designed to evoke the feel of vintage and classic steakhouses in a modern setting. Dean’s uses select cuts, including 100% Texas Wagyu from Rosewood Ranch in North Texas, as well as Japanese A5 Wagyu.

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

Expertly sourced cuts are paired with timeless accompaniments like the Billionaire’s Potato – a twice-cooked tradition, topped with grated truffles.

The raw bar, an eye-catching addition near the entrance, offers a rotating selection of East and West Coast oysters, a 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 opt for Dean’s Signature, which includes 12 oysters, eight jumbo gulf prawns and 16 ounces of king crab.

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

The bar offers a well-chosen 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 Transatlantic Aromatic Bitters, served with Steer-brand artisan ice cream and topped with a custom wood tray. A filter is filled with wood chips and then heated, sending smoke into the glass. The top is removed in front of the guest, allowing smoke to escape and creating a pleasant smoky flavor and appealing presentation.

Maie Day at the South Congress Hotel

Maie Day, a “community chophouse” of New Waterloo and MaieB Hospitality, opened 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, features bright pops of color and reflects the characteristics of a jubilant backyard gathering: a large marble-topped bar, ample outdoor space, and tables that can easily expand when friends pull a chair.

Michael Fojtasek, former chef of famed Olamaie and founder and executive chef of MaieB Hospitality, is the executive chef of this newcomer SoCo. He designed the menu to be a playful take on a classic steakhouse, featuring everything people love about steakhouses: juicy steaks, traditional sides and cocktails, but with his own South Congress flair – relaxed, lively and always festive.

Appetizers include smoked fish dip, peeled shrimp with Maie Day sauce, cold shaved prime rib, and Texas hash salad. Main courses include daily grilled whole fish, grass-fed ribeye, butcher steak and prime rib. A plethora of sides include scalloped potatoes, roasted green beans, creamed corn, and grilled tomatoes.

The dessert program features full-size cakes and, rumored to be, the tallest cookie tower the Southern Congress has ever seen.

Blue Lacy at the Origin Austin Hotel

The recently opened Origin Hotel Austin also brings a new dining destination to the heart of Mueller’s vibrant hub of activity. Named after the working dog breed native to Texas, Blue Lacy opened on Monday, June 27, 2022. The casual all-day dining restaurant features a modern restaurant-inspired 121-seat layout and an airy courtyard spilling out onto the Aldrich Street Paseo. .

With dishes and bites suitable for any time of the day, the menu offers a new version of yesterday’s greatest hits. Remixed favorites include entrees like chicken skewers and waffles and avocado toast bruschetta, with heartier entrees like a classic burger and a playful not-so-fried chicken rib eye.

Brunch lovers will enjoy twists like the Monte Cristo breakfast sandwich, a smoked salmon bagel or the hippy cowboy hash, made with duck fat confit potatoes, pork chorizo ​​from heritage breed, peppers, onions, avocado and a fried egg, topped with avocado cream.

Drinks at Blue Lacy are suitable for morning or evening, from Cuvee Coffee and a homemade Bloody Mary to signature drinks like the Easy Like an Austin Morning or an ice-cold Watermelon Sugar High. Sweets include Texas Pecan Pie and shakes round out the menu.

The dog-themed restaurant would be remiss to leave out our four-legged friends. Blue Lacy’s menu features a dedicated “For the Dogs” selection, with a choice of unseasoned chicken or ground beef served on a bed of white rice, Bowser beer and doggie ice cream so dogs can take advantage of it when not relaxing in their dog-friendly hotel room.

Wax Myrtle’s in Thompson Austin

The highly acclaimed Wax Myrtle’s opened in February 2022. Located on the fourth floor of the new Thompson Austin, Wax Myrtle’s is Austin’s hotspot for enjoying Tex-Med bites and creative cocktails in the downtown urban jungle from Austin.

The vast indoor and outdoor space is designed for locals and visitors to gather, relax and socialize. Named after the ubiquitous southern shrub, Wax Myrtle’s is covered in greenery throughout the pool and yard, with hundreds of plants populating the space and paying homage to Texas plant diversity.

The dining room, pool deck and bar at Wax Myrtle’s were designed to reflect the laid-back West Texas vibe, with warm woods, hand-waxed and blackened steel, walls tiled in undyed leather and a mezcal bar carved from a large Texas slab. 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 offering fresh and accessible dishes that highlight seasonal produce, local fish and high quality sustainable cuts of meat. .

Fan favorites include Boiled Peanut Hummus with Homemade Bread, Bacon-Wrapped Dates with Goat Cheese, Black-Eyed Pea Falafel, Gulf Shrimp Tostada, and Wagyu Hide-a-Beef Cheeseburger. way..

Lutie’s at the Commodore Perry Estate

Perhaps less new to the scene, but still exciting nonetheless, is Lutie’s Garden Restaurant, which opened last April in the historic Commodore Perry Estate. The restaurant blends warm hospitality with the friendly spirit of the property’s Jazz Age heritage, transporting guests to a contemporary garden overlooking lush grounds.

Lutie’s offers an ingredient-heavy 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 the kitchen has become the foundation of my creativity,” says Nicholson. “Lutie’s is the culmination of a personalized, artisanal approach and allows ingredients, sourced from local farms and suppliers, to be the guide.”

Seasonal menus are complemented by a robust beverage program including craft cocktails; a curated collection of rare and vintage liqueurs, digestives and spirits; craft beers from the state’s top brewers; an extensive wine list with an emphasis on natural wines; and coffee from local roaster Tiny House.