TASTE OF AUSTIN

Kristen Kish, award-winning chef and host of National Geographic’s Restaurants at the End of the World, and the staff of downtown hotspot Arlo Grey dish out an insider’s guide to Austin’s food and culture.

BY KRISTEN KISH

NOTHING NOURISHES THE SOUL more than a good meal. When I had the opportunity to open my restaurant, Arlo Grey, in Austin, I was inspired by the vibrant, welcoming city and continue to bring the creative and comfortable atmosphere of the city into our dining room. I should note I lived in Austin for a couple of years while we opened the restaurant, an all-consuming project, but I no longer reside there. However, the heartbeat of Arlo Grey—our amazing staff—has helped me compile some of the best spots in the city to enjoy a memorable meal and a fun day or night out.

While Austin is brimming with food and culture, I recently went on the adventure of a lifetime to check out restaurants located in some of the most remote places on earth for my new Nat Geo show Restaurants at the End of the World. Just like the distinguished chefs and tastemakers of Austin (we’ll get to them below), the chefs I’ve encountered in the show whip up the most incredible dishes, all inspired by the culture of their remote communities. The greatest tastemakers and creatives of our time are gathering inspiration directly from their surrounding community—it’s up to us to listen to them.

Music Venues

• Mohawk

• Antone’s

• Cheer Up Charlie’s

• Hotel Vegas

⊲ ALTERNATIVE TOURISM

• The Color Inside, A Skyspace by James Turrell at University of Texas at Austin

• Lady Bird Johnson Wildflower Center

• Donn’s Depot

⊲ AUSTIN FOOD TRUCK STAPLES

• Veracruz Tacos

• Distant Relatives

• Fil N’ Viet*

⊲ CROWN JEWELS OF THE AUSTIN FOOD SCENE

• Olamaie

• Barley Swine*

• Justine’s

⊲ MUST-TRY DISHES AT ARLO GREY

Our menu changes relatively often as we move through the seasons and creativity. However, there have been three items on our menu since we opened.

• Mafaldini pasta with champignon sauce.

• Crispy rice with crab, bacon, cucumber, saffron aioli.

• Lime sorbet with yuzu espuma, coconut meringue, pink peppercorn.