New and notable Austin dining and nightlife spots highlighted for 2026

August 28, 2026

Kiin Di moved from a food truck outside Corner Bar on South Lamar into a permanent space nearby, expanding its Thai-Austin fusion menu. Signature items that carried over include Killer Noodles, while newer plates feature tempura Crab Curry, chili-lime raw Pla Scallops with crispy noodles, and a Kua Curry Beef Rib served with pineapple.

In Webberville, Jack Zizzo presents a fresh take on Texas barbecue inspired by la Barbecue, Barley Swine, and Odd Duck. The menu centers on lamb chops, marinated coppa pork shoulder, baby back ribs, and Akaushi tri-tip, with brisket intentionally left off the list.

Former Sammie’s executive chef Nicholas Ford opened a compact Italian restaurant last September, drawing on East Coast trattoria influences. Standout dishes include a crunchy chopped Caesar with pecorino and garlic bread crumble, beef bolognese–filled arancini, orecchiette with sweet and spicy Italian sausage and fried zucchini, and a rigatoni with vodka sauce, ricotta, basil, and sesame garlic breadcrumbs. The spot also offers a new wine garden for outdoor dining.

La Mezca in Mueller takes a pared-back approach to mezcal, launched by the owners of Veracruz All Natural. The bar pours a focused selection of small-batch mezcals drawn from 19 agave varieties, from Espadin to Mexicano and Tobala, and features a dim, intimate interior with hand-painted murals by Aurora Covarrubias.

Adjacent to Michelin-recommended Lenoir, Bonifacio is a Spanish-inspired cocktail and tapas room by Todd Duplechan and Jessica Maher, named for Maher’s great grandfather. Duplechan renovated the Bouldin Creek space using original windows, wood, and reclaimed materials. Menu snacks include lamb and manchego meatballs and house-made sour pickles with quail eggs, and the cocktail list includes papa dobles.

Paprika’s North Austin brick-and-mortar channels classic cantina style with a tight menu of roughly six main options spanning tacos, quesitacos, tortas, and quesadillas. Recommended items include suadero brisket confit and carnitas pork confit in spicy tomato salsa, plus a nopalitos prickly pear with salsa roja. The location often sells out, creating lines.

Garage Pizza occupies a speakeasy-style space inside Garage Bar, reached through a faux-foliage, incense-lined passage in a parking garage. The program features a 72-hour cold-fermented, Sicilian-ish pizza by Comedor chef-owner Philip Speer, alongside bespoke cocktails and collaborative slices with other local chefs.

Jess Pryles, an Australian chef and founder of Hardcore Carnivore seasonings, increased her national profile this year. She premiered the Outdoor Channel series Feast by Fire, appeared as a featured judge on Food Network’s Pitmasters, and will publish Prime Cuts in October, while continuing meat-focused tutorials on Instagram and TikTok.

A tucked-away wine bar off South Congress emphasizes low-intervention wines, a verdant courtyard, and a high-fidelity sound system built around 59-inch red oak speakers and Ortofon needles. The outdoor seating includes upholstered banquettes and oversized terracotta pots surrounding a midcentury-inspired conversation pit, and DJs spin genres from bluegrass to rare international selections.

The Victorian at the Driskill hotel channels Old West saloon style inside the 140-year-old property, with a mahogany bar inlaid with cowhide, leather seating, vintage trunks, and velvet drapery. The mezzanine railing offers an elevated view, the menu includes rattlesnake bites and fish and chips, and live music plays on Wednesdays and Fridays.

Fields Good is a new cookie brand developed by Ashley Fields, daughter of entrepreneur Debbi Fields, and Kim Anderson. The line aims for a balance between indulgent and healthier options with varieties such as Focus, a mocha chocolate cookie containing Cognizin citicoline and creatine, and Sleep, an oatmeal raisin cookie with L-theanine.

Jupiter Supper Club on Congress Avenue is a two-story, plant-forward supper club with dishes like black truffle hummus, grilled carrots, and a porcini-rubbed grilled strip steak. The Clock Bar serves aperitifs, upstairs features a sapphire library and glass-ceiling atrium, and live jazz plays in the Nova Lounge on Friday and Saturday nights.

Matok Bakery, which began as a home bakery, opened a South Lamar storefront in early 2026. Chef Michal Michaeli’s Middle Eastern and Mediterranean–inspired offerings include za'atar buns, knafe, chocolate babka, labane cheesecake, and a cherry pistachio croissant.

Overall, these openings and projects showcase a mix of focused drinking rooms, chef-driven dining concepts, and specialty bakeries that continue to reshape Austin’s culinary landscape.