We were already excited Steph Steel was opening the second location of Tiny Grocer in an old post office in our Hyde Park neighborhood, but this one is extra special with the addition of French bistro Bureau de Poste tucked in the back.
Tiny Grocer carries hand-selected products from local artisans, fruits, vegetables, everyday and specialty grocery items. It has a coffee bar with Swedish Hill and Gati gluten-free pastries, a fresh deli case with made-to-order sandwiches, wine, a housewares section (that includes the Made In cookware line) and more.
Bureau de Poste at Tiny Grocer
4300 Speedway, Austin, TX 78751
The addition of the bistro is Tiny Grocer’s first restaurant partnership with Top Chef contestant Jo Chan. Chef Jo Chan previously worked for Chef Jonathan Waxman (who was trained by Chez Panisse’s Alice Waters, creator of the farm-to-table movement in the 70s) at Barbuto in NYC before moving to Austin to work at Eberly several years ago. Last year, after competing on Top Chef, Jo took time off to travel with her wife through Europe and Montreal, where she found inspiration for what would become Bureau de Poste’s menu. Soon after Jo’s trip, Steph shared her dream of opening a French restaurant at Tiny Grocer with Jo. Jo’s desire to work in a more intimate neighborhood spot where she could develop close connections to regulars, combined with the fact that Steph carried ingredients and products Jo had only seen in restaurants, made their partnership a perfect fit with mutual hospitality goals. The menu features French classics like Escargot, French Onion Soup, Beef Tartare, Potato Croquettes and Steak Frites.
Website: bureaudeposteatx.com Instagram: @BureaudePosteATX
Uchibā.
601 W 2nd St, Austin, TX 78701
Chef Tyson Cole and Hai Hospitality’s Izakaya-inspired Japanese cocktail bar and restaurant was an instant hit – which is no surprise given its other concepts are award-winning Uchi, Uchiko and Loro.
Uchibā translates to “Uchi Bar” and as the name suggests, it leans into the beverage menu with inventive cocktails and a generous selection of mocktails to go with the Japanese ‘bar food’ in addition to much-loved Uchi classics.
Chef and Owner Tyson Cole says, “The core of Uchibā is inspired by the Izakayas that our team visited when traveling through Japan. Like Uchi and Uchiko, we have a sushi bar with cool and hot tastings, but we really lean into items like Bao, Buns, Skewers and Dumplings as a part of the intimate bar experience and we are pushing the boundaries of cocktails beyond their role as a complement to food.”
Exclusive to Uchibā Austin are their Perfect Pairs, cocktail sippers paired with small bites, so named for how each spirit perfectly complements the flavor profile of the paired dish. Some of these include Wagyu Tartare paired with Marsala, Musubi together with a Tepache fermented pineapple beverage and, one of our favorites, Watermelon and Goat cheese with the sake, Yuho Kimoto.
Chef de Cuisine Vaidas Imsha says, “The beverage and culinary team worked together to find pairings to create an interesting flavor experience like the marsala connecting perfectly with the richness of wagyu, the sweet and salty freshness of the watermelon and goat cheese are complemented by the clean finish of the sake.”
Website: https://uchiba.uchirestaurants.com/location/austin/
Instagram: @uchibarestaurants
Underdog
1600 South First St., Suite 100, Austin, TX 78704
Six months after opening, this acclaimed Korean-inspired wine bar and wine bar, owners Claudia Lee and Richard Hargreave mixed things up adding two new chefs to the culinary team — chef Nathan Gil and pastry chef Bethany Paterson. We went by and tried their signature Hansik menu, which Richard explained to us means Korean food covering the full table. The spread, which did indeed cover the table, includes charcoal-grilled meats, scallion pancakes, kimchi dishes and other specialty Korean dishes made from family recipes, finishing off with TK for dessert. Besides being a delicious sampling of the menu, it takes the decision-making out of having to select a few things yourself.
“When we began ideating on menu expansion, we wanted to offer a family-style menu designed to be enjoyed by the whole table that offers a more traditional Korean dining format,” Claudia said. “We wanted it to be an easily comprehensible snapshot of our regular menu, presented in a fun and interactive way that offers our guests a different dining experience.”
Another touch we love is Underdog, named after Claudia and Richard’s dog Squid, who you can find everywhere from the restaurant’s logo, to the tissue paper the wine purchased at the adjoining wine store is wrapped in for you to take home.
In 2024, the Underdog team will launch a series of collaboration events with local, like-minded businesses, called Underdogs Unite. The series will showcase bespoke offerings created in collaboration between Underdog and other independent operators, including Mum Foods and Golden Hour.
Website: underdog-atx.com. Instagram: @underdog_atx
Quince Lakehouse
3825 Lake Austin Blvd #201, Austin, TX 78703
Quince Lakehouse opened at Oyster Landing late 2023 and is our favorite place to enjoy a sunset cocktail and light bites for happy hour or an early dinner while delighting in the stunning views Lake Austin.
This is the third restaurant in the Quince Collection, founded by Texas restaurateur Brian Sneed, who opened the first location in San Miguel de Allende, Mexico in 2016 to much critical acclaim, being named the Number 1 Rooftop Restaurant in the World. The second location is in Fort Worth.
Quince LakeHouse’s globally-inspired menu offers a unique fusion of flavors and most dishes are designed to share. Some signature dishes include the Frida Roll, Panko Crusted Sea Bass, Aji Pepper Risotto and Bao Carnitas. Unexpected entertainment is also a hallmark of the Quince experience and can materialize as violinists with DJs and tightrope walkers, offering a fun and unexpected twist.
“Our goal in every Quince restaurant is to provide an extended and unique experience that goes beyond just having a meal, " says Brian. "We aspire to stimulate all the senses and deliver delicious cuisine that deviates from the ordinary in an upscale yet casual and comfortable environment."
Website www.quincesma.com Instagram: @quince.collection
Nomade Cocina Y Raw Bar
1506 South First Street, Austin, TX 78704
The brainchild of Adam Weisberg and Jay Huang, the team behind Lucky Robot, Nômadé Cocina is a celebration of elevated food, craft cocktails, high design, and laid-back vibes. Adam and Jay partnered with consultants (and friends), Namron Hospitality, who operate hotels in Tulum, Mexico City and San Miguel Allende, to develop the Yucatan-inspired concept that aims to make guests feel like they’ve been transported to an authentic tropical vacation destination.
Drawing inspiration from the rich tapestry of Mexican flavors influenced by Lebanese, African, Dutch, and Portuguese cuisines, the gluten-free menu at Nômadé is a symphony of diverse tastes. Jay says, “Using fire and smoke, we connect our guests to the traditional, authentic methods of the Yucatan region,” he says. “Each dish will personify the experiences I had during my travels, like sampling the cochinita tacos in the markets of Merida or fresh caught beachside ceviches, and woodfired dinners in the jungle. My dishes share the different cultural influences of the region. With each bite, I want guests to feel like they’re exploring the Yucatan– from Campeche to Merida, Sisal to Tulum.”
Website: nomadecocina.com Instagram: @NomadeATX