Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/557531
PHOTOGRAPHY BY JODY HORTON (LENOIR, SWAY); BUFF STRICKLAND (LAV) A CLASSIC, REIMAGINED From the local sycamore walls to the Fred Perry valet uniforms, every facet of Jeffrey's is rooted in elements of design. Fresh f lowers are arranged just so, a martini cart evokes a different era, and heavy leather menus accent the luxurious trappings that are perfect for enjoying French- American cuisine and dry-aged prime beef. A complete redesign of this Austin classic, which opened in 1975, by Clayton & Little expanded the once-cramped dining room to create a more convivial and airy space. Although the design changed under McGuire Moorman Hospitality in 2013, Jeffrey's famous crispy-fried Gulf oysters, served on a yucca root chip, remain on the menu. FÖDA Studio illustration and design even pay homage to Clarksville's plants, seeds, and blossoms. Visit the expanded bar for happy hour, or indulge in the Sunday-night Dewberry Farms whole chicken dinner for a proper finish to the weekend. 1204 W. Lynn St., 512-477- 5584; jeffreysofaustin.com PROVEN AL APPEAL Diners anticipating hip East Austin when visiting LaV should leave their expectations at the door: The McAlpine Tankersley Architecture space mixes intimate nooks with communal bar tops and conversa- tion spots. Known primarily for residential work, interior designer Susan Ferrier used drapery and fabric banquet chairs to mute conversational volume from nearby tables, making for a "more intro- verted" experience. She took care to mix antique mirrors with pastoral art and photographs to unify the rooms, a perfect environment for diners to enjoy classic French dishes like bouillabaisse and roasted chicken. LaV's private dining room is housed within its wine cellar: Brisk tempera- tures aside, the effect is transportive—fitting for Vilma Mazaite's best-in-class wine pro- gram. Stunning art also tops the menu—in the form of James Beard nominee Janina O'Leary's classic brioche doughnuts with strawberry Champagne jam. The restaurant also just opened its 8,000 -square-foot events garden, Jardins de laV. 1501 E. Seventh St., 512-391-1888; lavaustin.com INTIMATE CHARM Lenoir's charming dining room was designed by Chris McCray, who turned to upcycling to minimize the restau- rant's footprint. To wit: The centerpiece chandelier was sourced from Habitat for Humanity, but it works as art in the welcoming room; bar chairs are made from an old deck; and cork floors from the house of chef-owners Todd Duplechan and Jessica Maher were laser-cut into coasters for wine bottles. Blocky communal seating and raised bar tables recall an East Coast inn, and sheer curtains and warm natural light evoke the feeling of home, apt, because this was once a residence. All of this complements the chef-owners' ethos completely: With prices that start at $40 for three courses, the 34-seat restaurant is the best fine-dining deal in the city. The creative menu—divided into "Field" (vegetables), "Sea" (seafood), "Land" (meat), and "Dream" (dessert)—changes weekly, with Mediterranean- and Indian-inspired dishes that have a bit of heat, such as octopus boudin-stuffed quail with chili butter carrots and orange glaze, and market beans with kimchi potatoes, spicy mustard, and pickled peppers. Be sure to have a drink in the fairy-tale wine garden out back. 1807 S. First St., 512-215-9778; lenoirrestaurant.com COMMUNAL EXPERIENCE The stark black of Sway's building is fitting: It was once home to a tobacco shop. After crossing the threshold into Michael Hsu's design and Jesse Herman's vision of "Australian-style Thai," you will find a bustling stage of modern dining. Indoor seating is built around six 16-seat tables with basket-style chandeliers and bench seating for a mass communal table of vivacious (if noisy) conversation. A raw steel retractable door allows Sway to adjust to the weather and leads to a welcoming outdoor patio. Black mason blocks hide the nearby traffic outside and contrast with the yellow glazed tile and a beautiful Thai spirit house. If dining as a pair, ask for counter seating and watch the open-kitchen theater in action. Be prepared for aggressive spice (the kitchen uses it liberally). Try the Son-in-Law, a crispy egg and braised pork shoulder dish served with thick soy and nahm prik pla, or the jungle curry featuring Texas Wagyu beef, red chili, vegetables, and coconut cream. 1417 S. First St., 512-326-1999; swayaustin.com AW Dining by Design THESE FOUR AUSTIN EATERIES HAVE MASTERED STYLISH INTERIORS AS WELL AS BEAUTIFUL—AND DELICIOUS—FOOD. BY TOM THORNTON 1 2 3 4 70 AUSTINWAY.COM TASTE CuiScene