Outdoor East Austin restaurant gears up for winter

Contigo, an outdoor dining venue in East Austin, has converted its beer garden into additional restaurant space to help keep patrons warm this winter.

"After 2 1/2 years in business, we've learned that 65 degrees tends to be the threshold before customers start asking for blankets," co-owner Ben Edgerton said, explaining his decision to invest in a large canopy that temporarily doubles Contigo's indoor dining space. The new tent and space heaters were installed Nov. 19 and will remain in place through mid-February, he said.

The lesson is among many learned since Edgerton and co-owner Andrew Wiseheart started Contigo in spring 2011. Ultimately, though, the goal has remained the same.

"From the beginning, we have tried to offer a great experience for our guests," Edgerton said.

Part of that experience includes staying near home, he said. Edgerton, a former resident at the immediately adjacent Mueller housing development, said there were not many nearby offerings when he first thought of the Contigo concept five years ago.

"It feels like we're off the beaten path, which I kind of like," he said. "But it's not that far off the beaten path. We're central to a lot of really great neighborhoods."

In an effort to accommodate those neighborhoods, the Contigo concept was drawn from Edgerton's experience on his family ranch—after which the restaurant was named—and Wiseheart's culinary experiences throughout the globe.

"[Wiseheart] has been able to put a lot of that into his cuisine to create 'honest' food, food that plays with the bounds of our atmosphere—very straightforward, comfortable food," Edgerton said.

He cites the rabbit dumpling entree as one creative yet simple dish that has gained popularity on the menu.

"It's nothing complicated. It's just good," Edgerton said.

In contrast, the duo has also experimented on some menu items only to find great success, particularly with the ox tongue sliders.

"It's amazing to me how willing people have been to step outside their comfort zone," Edgerton said.

And while cold weather can certainly hinder business this time of year, weather is also a two-way street, the co-owner said.

"Spring is Austin's go time," Edgerton said.

Sample menu items

Contigo co-owner Ben Edgerton said his restaurant was created with two thoughts in mind. One, he wanted to develop an outdoor dining concept, and, two, he and his business partner, Andrew Wiseheart, worked hard to create a comfortable, hospitable setting and menu, which changes daily.

Bar snacks:

• (Pictured) Ox tongue slider ($3) served with pickled green tomato and dijon
• Pigs in a blanket ($6) served with dijon
• House pickles ($5) served with cauliflower, mustang grapes, daikon and carrot

Small plates:

• (Pictured) Chicken thigh ($10) served with sweet corn, kimchi, queso fresco and peppers
• Mussels ($10) served with carrot juice, pea tendrils and bacon jam

Plates:

• (Pictured) Grilled kale ($10) served with oyster mushroom, grapefruit and chestnuts
• Rabbit and dumplings ($15) served with carrots, cipollini onion and sage dumplings
• Beef confit ($17) served with kieffer pears, potato puree, crme fraiche and ancho chili

Cocktails:

• (Pictured) El Pepino ($8)—tequila, cucumber, mint and lime. Moscow Mule ($7)—vodka, ginger and lime
• Rancher's Punch ($8)—rum blend, spiced citrus fruit punch and soda

Happy hour:

Mon.–Thu. 5–7 p.m.—includes reduced-price bar snacks, $1 off draft beer and wine by the glass and $6 select cocktails; in addition, Austin-based beers are $2 each Tuesday.

Contigo, 2027 Anchor Lane, 512-614-2260, www.contigotexas.com

Hours: Mon.–Wed. 5–11 p.m., Thu.–Sat. 5 p.m.–midnight