LongHorn Steakhouse offers a variety of fresh-cut steaks, seafood, chicken, lamb and more. The 5,780-square-foot project was the first business to open within the new Burleson Crossing East shopping center.
Moving into the former Aparicios space, Zeytun Mediterranean Grill offers a blend of Persian, Italian, and Mediterranean flavors, prioritizing fresh, high-quality food. The restaurant serves halal dishes, including gyros, kabobs, and pasta.
This fried chicken joint again has a presence in East Austin just over a year after the closure of its brick-and-mortar location. Now serving from a food truck on Seventh Street, the restaurant offers several sandwiches, with staples like The Cowboy chicken breast sandwich. Sides include a creamy dirty mac topped with white queso, cilantro lime slaw and avocado salsa.
The new location offers Texas-inspired dishes, including chicken fried steak, onion rings and fried pickles. Willie’s also serves up loaded fries, salads, seafood boils and sandwiches as well as frozen beverages like a beerita or frozen Jack and Coke.
Austin Oyster Co. now has a brick-and-mortar restaurant in East Austin six years after its founding. It features a raw bar featuring rotating oysters, dressed clams, tuna tartare, shrimp cocktail and curated seafood platters as well as nonseafood dishes. Lone Pine Pearls, oysters harvested from Austin Oyster Co.'s farm in Maine, will be offered at the raw bar when available.
The new sports bar will soft open in Lakeline Mall in May with pizza, an LED wall and 50 draft beers. Appetizers include Wisconsin cheese curds, chips and dip, and mozzarella sticks. The bar and grill will also serve up specialty pizzas, salads, chicken tenders, burgers and more. Ahead of its opening, for a one-time payment of $50, members will receive 10 classic or boneless wings for 52 consecutive weeks.
Kappo Kappo is a 25-seat omakase restaurant at Austin Proper Hotel created by twin chefs Haru and Gohei Kishi. The brothers blend French and Japanese influences with subtle Texas techniques, shaped by their global culinary experience.Twin brothers and chefs Haru and Gohei Kishi collaborated to open Kappo Kappo in late November. (Courtesy Kappo Kappo)Their concept is rooted in kappo-style dining, where dishes are prepared and served directly in front of guests. The experience is designed to feel personal, conversational and highly seasonal.
The $195 tasting menu includes eight savory courses and three desserts with rotating seasonal ingredients. Dishes often feature items like A5 wagyu, seafood, and French-Japanese fusion preparations. Pairings include sake, wine, cocktails and Japanese-inspired spirits.
Guests also receive a small parting gift, or omiyage, that reflects the season and the experience.
