(map) This fun take on “elevated pub food” opened last month near the Four Points. We were invited to a special tasting for the media, serving a menu of smaller versions of the regular dishes. Above, the Farmhouse Pub Burger featuring local Akaushi wagyu beef, Guinness cheddar, house-cured bacon, and of course, a fresh farm egg. So good! The owner/chef launched District Kitchen in south Austin a couple of years back and had an opportunity to branch out here. Lucky for us!
The fish & chips are beer-battered and served alongside mashed green peas. The fries are made in-house.
There’s a big bar, big dining room, and a special “chef’s table” where diners can catch all the action in the kitchen.
Bangers & mash, a classic pub dish, but elevated with a Texas twist (bacon-bourbon mustardo, anyone?). The sausages are made in the kitchen with a combo of pork and beef ribeye. It’s sitting atop silky mashed cauliflower and sprinkled with fried onion strings.
This delectable carnitas poutine featured more of those crispy house-cut fries, covered with smoked-bacon gravy, tender pork carnitas, and goat cheese. Below, the bar offers 20 beers on tap, most of them local, as well as craft cocktails. Cheers!
