The 1,600-square-foot bar and eatery is now serving cuisine from the Philippines with a Texan influence. The menu features a Kinilaw bar with items like Filipino-style ceviche and Texas oysters, food skewers, and other dishes like adobo, ribs, pork belly and oxtail.
OKO's tropical-inspired drink menu is overseen by Beverage Director Jarmel Doss. Cocktails include Saturday Morning Cartoons with pear brandy, vodka, ube and coconut; Que Cholo with tequila, lemon grass and French curry; and shareable drinks like the OKO Scorpion Bowl with rum, cognac, fruits and orgeat. Wines from emerging United States sources are also served.
The details
Food items are sourced from suppliers including HausBar Urban Farm, Heritage Seafood, Hudson Meat Market, Moody Goat, Regalis Foods and Rare Tea Cellar.
The menu was developed by chefs Harold Villarosa and Paul Qui, a James Beard award winner for the Uchiko concept in Austin. He's also co-founder of FAM Hospitality Group, which partnered with Trinity Concepts to launch OKO.
"Our team is creating what we love and grew up with, which is Filipino food, but in a thrilling new way, with Texas flavors and influence," Villarosa said in a statement.
- Opened Sept. 25
- 1100 E. Sixth St., Austin
- www.okoaustin.com
