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On this month’s agenda: good times

We’ve got some tasty collaborations coming up! This week we’ve got a Meze Mash Up at @ezovatx with@leroyandlewis and later in the month we do brunch with @oseyoaustin . @emmerandrye is breaking bread with @lasantabarbacha on the 21st and on the 25th @canjeatx turns the parking lot into a dance floor for our fourth annual Block Party

Rise and shine at @leftysdayandnight where breakfast is served daily and wellness club goes down every Saturday at 11am.

Enjoy happy hour daily at Lefty’s and at @kalimotxo_atx as well. On Wednesdays, we eat burgers (along with patatas bravas and wine). Tune in on Thursdays for Tapas & Tinis with female djs spinning from 6 to 10pm while you enjoy a special snack menu paired perfectly with martinis.

On this month’s agenda: good times

We’ve got some tasty collaborations coming up! This week we’ve got a Meze Mash Up at @ezovatx with@leroyandlewis and later in the month we do brunch with @oseyoaustin . @emmerandrye is breaking bread with @lasantabarbacha on the 21st and on the 25th @canjeatx turns the parking lot into a dance floor for our fourth annual Block Party

Rise and shine at @leftysdayandnight where breakfast is served daily and wellness club goes down every Saturday at 11am.

Enjoy happy hour daily at Lefty’s and at @kalimotxo_atx as well. On Wednesdays, we eat burgers (along with patatas bravas and wine). Tune in on Thursdays for Tapas & Tinis with female djs spinning from 6 to 10pm while you enjoy a special snack menu paired perfectly with martinis.

On this month’s agenda: good times

We’ve got some tasty collaborations coming up! This week we’ve got a Meze Mash Up at @ezovatx with@leroyandlewis and later in the month we do brunch with @oseyoaustin . @emmerandrye is breaking bread with @lasantabarbacha on the 21st and on the 25th @canjeatx turns the parking lot into a dance floor for our fourth annual Block Party

Rise and shine at @leftysdayandnight where breakfast is served daily and wellness club goes down every Saturday at 11am.

Enjoy happy hour daily at Lefty’s and at @kalimotxo_atx as well. On Wednesdays, we eat burgers (along with patatas bravas and wine). Tune in on Thursdays for Tapas & Tinis with female djs spinning from 6 to 10pm while you enjoy a special snack menu paired perfectly with martinis.

she’s a 10/10 but now available in liquid form as well

the cacio -- challerhocker gin, black pepper vermouth, fermented tomato water and fennel

📸 @marsattacksdesign

she’s a 10/10 but now available in liquid form as well

the cacio -- challerhocker gin, black pepper vermouth, fermented tomato water and fennel

📸 @marsattacksdesign

We’re all very excited to introduce our Emmer House Red, a collaboration with @bedrockwines celebrating the 10 year anniversary of Emmer and Rye. Ali Schmidt, our wine director at Emmer and Rye Hospitality Group is here tell you all about what makes it so special. Come by and give it a try— it’s bold, spicy and delicious. You can find it by the glass here at @emmerandrye, or @hestia_austin as well as at @isidoresatx

our lamb & pork 'carnitas' has a new look
come try it for yourself; doors open at 5:30pm

our lamb & pork 'carnitas' has a new look
come try it for yourself; doors open at 5:30pm

I have a little story to go with these pretty photos for our new dish @emmerandrye

The first round of tomatoes we got this year from@trosifarms already tasted like peak summer. Will achieves that through a focus on soil health and microbial balance, using things like kelp and wood ash from @hestia_austin to push the fruit toward an intense natural sweetness.

Cilantro berries, aka green coriander, have been one of my favorite ingredients this year. We were able to source it from many of our farmers @trosifarms @hausbarfarms @hotspellfarm @patchworkfarmtx and preserve them at their peak a few weeks ago.

To harvest the coriander in bulk while it’s still young and vibrant, @bluebranchfarm.tx found a quick and efficient way to process them. We press the cilantro bolts through a grate to separate the berries from the stems, then we use a technique called winnowing, repeatedly dropping them in front of a fan until we’re left with only the berries themselves.

To make a dish that highlights Will’s tomatoes and showcases the cilantro berries, we cut and salt the tomatoes to order before placing them in a pool of green coriander curry built with cultured buttermilk and fig leaf oil. Then we layer in compressed honeydew and fresh jalapeño. To finish, smoked olive oil, cilantro flowers, and basil buds from @chefcornman and @hausbarfarms .

Thank you to everyone who helped painstakingly process these coriander berries @caballoanejo @alrightamada @excuvd @santos @bluebranchfarm.tx @chefcornman @alexapilarmejia @rick.rolling . I hope this dish makes all that coriander cleaning feel worth it.

I have a little story to go with these pretty photos for our new dish @emmerandrye

The first round of tomatoes we got this year from@trosifarms already tasted like peak summer. Will achieves that through a focus on soil health and microbial balance, using things like kelp and wood ash from @hestia_austin to push the fruit toward an intense natural sweetness.

Cilantro berries, aka green coriander, have been one of my favorite ingredients this year. We were able to source it from many of our farmers @trosifarms @hausbarfarms @hotspellfarm @patchworkfarmtx and preserve them at their peak a few weeks ago.

To harvest the coriander in bulk while it’s still young and vibrant, @bluebranchfarm.tx found a quick and efficient way to process them. We press the cilantro bolts through a grate to separate the berries from the stems, then we use a technique called winnowing, repeatedly dropping them in front of a fan until we’re left with only the berries themselves.

To make a dish that highlights Will’s tomatoes and showcases the cilantro berries, we cut and salt the tomatoes to order before placing them in a pool of green coriander curry built with cultured buttermilk and fig leaf oil. Then we layer in compressed honeydew and fresh jalapeño. To finish, smoked olive oil, cilantro flowers, and basil buds from @chefcornman and @hausbarfarms .

Thank you to everyone who helped painstakingly process these coriander berries @caballoanejo @alrightamada @excuvd @santos @bluebranchfarm.tx @chefcornman @alexapilarmejia @rick.rolling . I hope this dish makes all that coriander cleaning feel worth it.

I have a little story to go with these pretty photos for our new dish @emmerandrye

The first round of tomatoes we got this year from@trosifarms already tasted like peak summer. Will achieves that through a focus on soil health and microbial balance, using things like kelp and wood ash from @hestia_austin to push the fruit toward an intense natural sweetness.

Cilantro berries, aka green coriander, have been one of my favorite ingredients this year. We were able to source it from many of our farmers @trosifarms @hausbarfarms @hotspellfarm @patchworkfarmtx and preserve them at their peak a few weeks ago.

To harvest the coriander in bulk while it’s still young and vibrant, @bluebranchfarm.tx found a quick and efficient way to process them. We press the cilantro bolts through a grate to separate the berries from the stems, then we use a technique called winnowing, repeatedly dropping them in front of a fan until we’re left with only the berries themselves.

To make a dish that highlights Will’s tomatoes and showcases the cilantro berries, we cut and salt the tomatoes to order before placing them in a pool of green coriander curry built with cultured buttermilk and fig leaf oil. Then we layer in compressed honeydew and fresh jalapeño. To finish, smoked olive oil, cilantro flowers, and basil buds from @chefcornman and @hausbarfarms .

Thank you to everyone who helped painstakingly process these coriander berries @caballoanejo @alrightamada @excuvd @santos @bluebranchfarm.tx @chefcornman @alexapilarmejia @rick.rolling . I hope this dish makes all that coriander cleaning feel worth it.

I have a little story to go with these pretty photos for our new dish @emmerandrye

The first round of tomatoes we got this year from@trosifarms already tasted like peak summer. Will achieves that through a focus on soil health and microbial balance, using things like kelp and wood ash from @hestia_austin to push the fruit toward an intense natural sweetness.

Cilantro berries, aka green coriander, have been one of my favorite ingredients this year. We were able to source it from many of our farmers @trosifarms @hausbarfarms @hotspellfarm @patchworkfarmtx and preserve them at their peak a few weeks ago.

To harvest the coriander in bulk while it’s still young and vibrant, @bluebranchfarm.tx found a quick and efficient way to process them. We press the cilantro bolts through a grate to separate the berries from the stems, then we use a technique called winnowing, repeatedly dropping them in front of a fan until we’re left with only the berries themselves.

To make a dish that highlights Will’s tomatoes and showcases the cilantro berries, we cut and salt the tomatoes to order before placing them in a pool of green coriander curry built with cultured buttermilk and fig leaf oil. Then we layer in compressed honeydew and fresh jalapeño. To finish, smoked olive oil, cilantro flowers, and basil buds from @chefcornman and @hausbarfarms .

Thank you to everyone who helped painstakingly process these coriander berries @caballoanejo @alrightamada @excuvd @santos @bluebranchfarm.tx @chefcornman @alexapilarmejia @rick.rolling . I hope this dish makes all that coriander cleaning feel worth it.

THIS THURSDAY we’re Breaking Bread again. This time with chefs Rosa de Lima and Daniela Hernandez of @lasantabarbacha and you don’t want to miss out!

Each guest chef for this series collaborates with our team and together we offer a few special dishes available for one night only in addition to our normal dinner menu. Our team will be making a different sourdough bread service with butter and various accoutrements in ode to each chef. As always, reservations are not required but available through @opentable

Help us wish our Executive Sous Chef, Robby Bauer,a very happy birthday ! May your birthday be as brilliant as your contributions to our team. Your hard work and dedication are truly appreciated. Wishing you a fantastic year ahead.

Help us wish our Executive Sous Chef, Robby Bauer,a very happy birthday ! May your birthday be as brilliant as your contributions to our team. Your hard work and dedication are truly appreciated. Wishing you a fantastic year ahead.

Help us wish our Executive Sous Chef, Robby Bauer,a very happy birthday ! May your birthday be as brilliant as your contributions to our team. Your hard work and dedication are truly appreciated. Wishing you a fantastic year ahead.

Gulf coast, best coast.

Gulf coast, best coast.

you know 'em, you love 'em.
Johnny cakes made of yellow bolita corn and served with piave vecchio cheese and a seasonal surprise at the bottom.

you know 'em, you love 'em.
Johnny cakes made of yellow bolita corn and served with piave vecchio cheese and a seasonal surprise at the bottom.

a closer look at our carpaccio with fermented shiitake, beer fried peanut, beef garum nuoc cham

a closer look at our carpaccio with fermented shiitake, beer fried peanut, beef garum nuoc cham

Tortelloni with Smoked House Ricotta, Sauerkraut Butter and Yonderway Pork Lardon

Tortelloni with Smoked House Ricotta, Sauerkraut Butter and Yonderway Pork Lardon

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew