A butcher shop and restaurant that sources everything from Texas ranches and Hill Country farms. Jesse Griffiths hunts, fishes, and forages half the menu himself. The sausages are house-made, the venison is wild, and the whole operation feels like what farm-to-table was supposed to be before it became a marketing term.
Insider tip
The breakfast tacos on Saturday mornings. Made with their own sausage, eggs from local farms, and tortillas pressed to order.
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