壮丽蓝绿港酒店

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

Mercardo sin Nombre means "nameless market," but this place in East Austin shouldn't be overlooked. Their name is intentional, choosing to focus on the farmers and growers instead of trumpeting themselves. Walk down an alley decked out with cafe lights and wires strung with flowers to order at their window. The tightly focused menu is an exploration of heirloom Mexican corn and specialty coffee. Pastries are a highlight; a masa twinkie is an upscale riff made with blue masa, filled with chocolate and fermented chili ganache and piped campfire fluff on top. Their biscuit, which takes 100 hours

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

Some of Austin's most popular bars and restaurants are here on Rainey Street, and Emmer & Rye is no exception. This place is always packed and humming with a crowd, both outside on the breezy patio and indoors in the contemporary, inviting dining room. The new American menu is well-designed and tightly focused. From the in-house fermentation program and freshly ground heirloom grains figuring prominently on the menu to strong ties with many of Texas's small farms, there's a commitment to sustainability here. Yellowfin tuna crudo tucked with strawberries and cucumber is a refreshing opener befo

Is East Austin's Micklethwait Craft Meats good? Take one look at the crowd, with everyone from police officers and parents with kids to well-dressed locals, and it's a sure sign that this place is on point. Owner Tom Micklethwait is a master at central Texas-style barbecue, doling out luscious meat from ribs and brisket to sausage, pulled pork, and lamb. Juicy, smoky, spicy, and sweet, it's all good, no matter your selection. While it would be a sacrilege to skip the meat, the sides, including jalapeño cheese grits, and a standout potato salad dressed with cider vinegar, are good enough on the

This family-style Mediterranean/Middle Eastern restaurant comes from the same group behind Emmer & Rye. Terrific for groups, it's the kind of place where you want to snack on a little bit of everything. First up, smashed cucumber marinated with amba and set atop luscious labneh is an ideal starter. Beef and lamb kebab on a bed of fire-roasted eggplant and charred onions is even better with dipping sauces like tahini with herbs, schug, and a spicy chili sauce. It's even better with a glass of wine from their keenly organized list. Meanwhile, baklava is a treat enough on its own, but here it's g

Come as you are, and come early, to this East Austin taqueria from owners and partners Chef Edgar Rico and Sara Mardanbigi. It's a bit scrappy but rewards its visitors with spot-on Mexican-focused cooking. As the name suggests, the menu is all about nixtamalized corn of heirloom varietals, and they roast the corn the day before, then grind it each morning for that day's service. Everything is made in house, and the menu presents a great mix of contrasts, featuring dishes employing ancient methods alongside updated items like duck fat refried beans. The duck carnitas taco, served on a thick tor