Tesla Getaway

LeRoy and Lewis BBQ began as a food truck in 2017 and has since moved into a spacious Garrison Park location. Run by a duo of married couples, the restaurant has a casual, midcentury-inspired feel, with its glazed brick exterior and open, peaked dining area. The menu expands on traditional barbecue, offering a wide range of smoked meats alongside tacos, sandwiches and daily specials, particularly after 5 p.m. While the kitchen explores a variety of cuts and preparations, the approach remains rooted in barbecue, with an emphasis on bold flavors and generous portions. Sides show a more creative

Push past the glass door of this restaurant in the heart of downtown and you'll immediately get the drift—quite literally, as wood smoke perfumes the air. This hot spot is all about live fire cooking, as evidenced by the 20-foot hearth in the open kitchen. Contemporary cooking is on display in both the à la carte and chef's tasting menu, and Texas produce and proteins take center stage. From savory to sweet, nearly everything is kissed by the flames or scented with smoke. "Embered" cantaloupe with green tomato and shiso blossoms is an elegant opener; and hearth-dried and blistered tomatoes ove

With its white clapboard and black shutters, Olamaie, named for the chef's grandmother, mother and daughter, is a charming spot north of downtown Austin. Consider a cocktail, as their list is interesting and includes a daily punch and fun drinks like the Spaghetti Western martini with Texas olive-oil-washed gin, vodka, cherry tomato-infused dry vermouth and basil eau de vie.Expect Southern cuisine that's been given a contemporary polish, and don't dare miss out on the buttermilk biscuit, served warm and accompanied by whipped honey butter sprinkled with sea salt. Roasted chicken tucked with sp

Discreetly tucked away in Rosedale, Craft Omakase has a lounge up front with a dining room and counter in back. It is here where guests wisely place their faith in the hands of Chefs Charlie Wang and Nguyen Nguyen who dole out an impressive procession of nigiri and other bites. Their creative omakase doesn't shy away from embellishment, yet it's done with restraint and allows the fish to shine. An abundance of product hails from Japan, and the fish is skillfully handled. Preparations like an aguachile of pink shrimp with sweet potato or crudo of hamachi with a creamy grapefruit sauce with red

The room is decidedly casual, and diners are welcome to come as they are, but there's no mistaking the passion of this kitchen. They make deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy. Hiramasa with caramelized apple is a clever first bite that teases what's to come, from a wood-fired grouper with a creamy curry to wagyu tartare, ribeye and rib cap with

Meanwhile Brewing is home to a few food trucks, but Chef Damien Brockway's is the one to beat. It's barbecue, but certainly not your grandaddy's barbecue. Instead, there's more than a hint of new school in this cooking, with the chef's African diaspora inspiration coming through in the menu. There is a stern nose to tail and root to stem ethos here, where you'll find everything from pulled pork and brisket to chicken smoked using pecan wood and mixed hardwood. Classic pork sausage flecked with red pepper flakes impresses with its dialed-in flavor, but it's the chicken with chile vinegar butter

What do you get when you blend a Japanese izakaya with a barbecue joint? It's not a punchline—it's Kemuri Tatsu-ya. From the decor (think cowboy boots and whiskey bottles with teapots and lanterns) to the menu (corn bread taiyaki, anyone?), this East Austin spot blends the two worlds in the very best way. It's casual but laser-focused on quality. Choose from skewers and snacks like asazuke-pickled turnip finished with chopped smoked pecans and a yuzu-miso emulsion. Smoked options, from brisket in a sesame-pecan rub to fish collar, can be made into a bento box which arrive with koshihikari rice