Beyond tech, film, music, and celebrity-fused events atSouth by Southwest (SXSW), Austin has a lot to offer the discerning palette. The emerging city has a rich heritage of music and culture, so it’s no surprise that the array of cuisine is endless and full of groundbreaking establishments, often lead by James Beard awarded (or nominated) chefs.

Yes, barbecue and taco trucks are a must in Austin, but Texas has a tradition of pushing boundaries with modern American fare; specifically its Southwestern traditions of cooking. Yet Tex Mex, Asian fusion, and Mediterranean techniques (to name a few) are readily attainable, proving the diversity of Austin’s expat community. In between the plethora of panel discussions, concerts, and product launches at SXSW, we fine-dined across the town’s top spots and found some truly memorable Texan plates.

Congress

The concept of Congress, introduced by La Corsha Restaurant group, is emblematic of the city’s manifold clientele. The trifecta of venues include Bar Congress, Second Bar + Kitchen, and finally Congress, the first five-star restaurant to come out of Austin. How did rising star chef David Bull become the first of many talented food aficionados to pull this off? By training at top luxury property Rosewood Mansion on Turtle Creek in Dallas, and The Driskill Hotel (just down the street from his new headquarters) in Austin.

At Bar Congress and Second Bar + Kitchen, diners can graze on a subtler menu for a quick snack or casual meal (wood oven pizzas, wagyu beef burgers). But for an evening of unforgettable food, Congress holds the crown. An ever evolving, hyper-locally sourced menu that’s experienced in a cosy and chic dining room, reservations are in order to claim your table for an evening of haute cuisine.

Memorable tastes include Foie Gras Torchon; apple, celery, and raisin accompanied by salted peanut and brioche bread cooked with foie gras butter. The epic plate-ups make dishes at Congress Instagram gold, guaranteed to strike envy in the hearts of all your followers. Just don’t skip dessert - items like the Key Lime Citrus Tart, consisting of a tarragon meringue with grapefruit and blood orange sorbet will be a highlight of next year’s SXSW.

Ten course chef’s tasting menu; US $125, with wine pairing $195.

200 Congress Ave Austin, Texas, United States; +1 512-827-2760; www.congressaustin.com

Uchiko

Have you ever dined at a Japanese farmhouse? If the answer is no, now is the time to mark Uchiko at the top of your must-try list. Chef Tyson Cole fell in love with Japanese cuisine in his twenties, while working as a dishwasher at an Austin Japanese restaurant. Fast forward to today and he’s at the helm of Uchi (the top sushi restaurant in Austin) as executive chef and co-owner. After training in both New York City and Tokyo, he developed the concept of Uchi by marrying global ingredients with his intricate knife skills, and grabbing the attention of sushi-lovers everywhere by always providing a playful menu.

Chef Tyson’s accolades are enviable; he won the James Beard Foundation Award in 2011 as Best Chef: Southwest, briefly following the inauguration of Uchiko in 2010. This redefined version of sister restaurant Uchi facilitates an “Everyday Menu” (where many of the same dishes are found at both restaurants) and “Today’s Menu” where Chef Tyson can explore with new combinations of flavors, and gauge what new plate-up is a hit with his loyal following (including celebrities such as local Austinite Matthew McConaughey).

Seafood enthusiasts never leave SXSW without stopping by Uchiko for some Hama Chili japanese yellow­tail, Suzuki Yaki grilled mediterranean sea bass, or some Sake Toro à la atlantic salmon belly. Dessert is mandatory, because where else in the world can you order Tobacco Cream chocolate mousse, pecan, blueberry, and scotch? Only at a Japanese farmhouse.

Ten-course chef’s tasting menu; market price.

4200 N Lamar Blvd, Austin, Texas 78756, United States; +1 512-916-4808; www.uchiaustin.com/uchiko 

Qui

It’s been said that Chef Paul Qui is building an empire in Austin. With his award-winning fine-dining destination, Qui other ventures include a flagship tasting room, food trucks, and Otoko, a high-end sushi restaurant set to open this year. This Top Chef winner shows no signs of slowing down. Classically trained in French cuisine, he also spent time at Uchi with Chef Tyson before starting his solo career. Qui is modern, hip, and delicious with prefixed menus for both meat eaters and carnivores alike.

Seven-course chef’s tasting menu; US $65 per person, $110 with beverage pairing. Vegetable; $55 per person, $100 with beverage pairing.

1600 E 6th Street Austin, Texas 78702, USA;  +1 512 436 9626; www.quiaustin.com

Barley Swine

Prepare for an intimate, dimly-lit dinner consisting of 12 incredible plates. Every season Chef Bryce Gilmore has worked ferociously to take what local farmers have to offer, and turn it into something great. The venue feels like attending a dinner party at a friend’s chicly designed rustic kitchen, with an enviable dining room you’ll never want to leave. Barley Swine embodies the farm-to-table concept, and the intricately designed wine/beer pairing can be tailored to your preference.  

2024 S Lamar Blvd Austin, Texas 78704, USA; +1 512 394 8150; www.barleyswine.com

Odd Duck 

Next up: Chef Bryce’s second project conveniently adjacent to his “baby” Barley Swine. Odd Duck began as a food truck, where unlikely ingredients highlight the same locally sourced ingredients as his first flagship venue. Items such as Calzone with Duck Egg, Goat Lasagne, and Beer Battered Sweet Potato will awaken your taste buds again and again.

201 S. Lamar Boulevard Austin, Texas USA 78704 + 1 512 433 6521; www.oddduckaustin.com

This is only the beginning - these establishments have not only heavily influenced Austin’s food scene but also the way Americans think about food: from where it’s grown, to the way it’s prepared, to the entire “fine-dining” experience. No matter the occasion, be it SXSW or a business trip to Austin, you will certainly find the most enjoyable part of visiting the Lone Star State is sitting down to eat.