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Barley Swine
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- Zilker, South Lamar
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Barley Swine
Barley Swine
@BarleySwine
RT @EricHighland: @BarleySwine The @austinfoodwine festival delights. http://t.co/g2YSyPbkTm via @theAustinot | @BarleySwine mentioned
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What Our Expert Scouts Are Saying
As an Austin teenager, Chef Bryce Gilmore grew up in the kitchen of Z. Tejas Southwestern Grill, the Tex Mex restaurant where his father used to work. But after earning his cooking pedigree at the California Culinary Academy in San Francisco and enjoying a cooking stint in Austin, Gilmore came home inspired to open up a place of his own. That led to the food trailer Odd Duck, which quickly earned a famous fan in Anthony Bourdain, and now, Barley Swine: Where the tables are communal, plates are small and luscious, and the beers are high falutin'. In 2011, Gilmore was named one of Food & Wine Magazine's 10 Best New Chefs, and it's not hard to see why: Like Odd Duck dishes are sourced regionally (if not locally), with flavor arrangements to make you double-take. Exhibit A: Chocolate semi-freddo, goat cheese parfait, foie gras snow. Exhibit B: Chicken fried chicken egg, grilled sweetbreads, hay grits, mustard. See what I mean? I defy you to tell me what a "chicken fried chicken egg" is. I double defy you to take me there on a date so we can find out together. Speaking of which, Barley Swine does not take reservations, so be prepared to wait. It's well worth it.
What Our Expert Scouts Say
May 20, 2013
Well worth the wait (especially with Henri's cheese & wine shop next door). You may come for the beer & pig, but you'll leave talking about that amazing carrot dish.
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May 11, 2013
With a talented young chef, a white-hot media spotlight, and a devoted audience, this modernist-casual spot brings Austin a kind of flashy and flavorful high-end restaurant food it has never seen before.
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January 11, 2013
With his Bourdain-approved Odd Duck food trailer, Chef Bryce Gilmore caught the farm-to-table wave just as it was cresting, and the wild success of that helped launch Barley Swine -- the cozy brick n' mortar version. Barley Swine's ever-changing menu is almost totally dictated by what Gilmore and his punk rock pastry chef, Kyle McKinney, find at the farmer's market, and both gentlemen have admirable imaginations. Try McKinney's Hefeweizen donuts for proof, and don't be greedy -- share a bite with your tablemates.
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December 13, 2012
OMG, worth the wait- and you will! Fantastic food, flavors and service. I heart Barley Swine!!
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October 06, 2012
No reservations on Friday or Saturday, but well worth the wait! Awesome beer and wine list and everything we tried from the small, unique menu was phenomenal. This is a real Austin gem!
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August 01, 2012
I have never eaten better food in my life! Go on a Wednesday, that's when the staff is the best and the wait is the least.
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