Credit: Andrew Bennett Photography
One of Austin’s most anticipated restaurant openings of the year, Eberly was unveiled on Oct. 15, 2016 as the newest restaurant addition on South Lamar, serving contemporary American cuisine.
Developed from what was an old print shop into what stands out as one of our city’s most dazzling spaces–a mix of Victorian and midcentury design aesthetics–Eberly aims to preserve the soul of Austin amid a growing population and changing landscape. As stated on their website, “Austin has always been a gathering place for risk takers, creative types and liberated thinkers. We’ve distilled that spirit into one distinctively authentic place.”
The Layers of Eberly
Eberly’s Cedar Tavern bar (Credit: Andrew Bennett Photography)
The expansive restaurant, which includes a dining room, study, rooftop terrace and Cedar Tavern bar, is named after local innkeeper Angelina Eberly. Eberly stood up to President Sam Houston and his Texas Rangers by firing a cannon to defend against a revolution and preserve Austin as the capital of Texas.
Built in 1866, Eberly’s Cedar Tavern bar traveled all the way from Greenwich Village in New York City. The Cedar Tavern was the stomping ground of writers, artists and musicians such as Jack Kerouac, Jackson Pollock and Bob Dylan. It was disassembled into hundreds of pieces and stored for ten years before being revived inside this South Austin eatery, where it beckons a new generation of creative types to pull up a seat and add to its rich history.
As if a 150-year-old bar and the story of innkeeper Eberly doesn’t conjure up enough charm and whimsy, behind the double-sided bar mirror lies a hidden bar which is available to rent for private parties.
The People Behind The Magic at Eberly
L-R: Executive Chef Jim Tripi, Bartender Kelon Bryant, Executive Pastry Chef Natalie Gazaui (Credit: Andrew Bennett Photography)
Eberly owners John Scott and Eddy Patterson are the co-founders and former owners of Stubb’s Bar-B-Q. When coming up with the concept for Eberly, they called upon designer Mickie Spencer of the former Eastside Showroom (now Ah Sing Den) and construction chief Michael Dickson of Winflo Osteria. This group of restaurant kingpins chose an equally stellar team to match the stunning space.
Heading up the kitchen is Executive Chef Jim Tripi, formerly of Bee Cave’s Spanish Oak Golf Club. Classic cocktails are served at the Cedar Tavern bar by Kelon Bryant, who worked at Austin’s famed Continental Club for a decade before tending bar at Justine’s Brasserie.
The intricately plated deserts are credited to Executive Pastry Chef Natalie Gazaui, formerly of McGuire Moorman Hospitality, which is responsible for the design and operations of seven of Austin’s top restaurants including Elizabeth Street Cafe and Josephine House.
American Classics Reimagined
Pot Of Goodness (Credit: Andrew Bennett Photography)
Chef Tripi puts a contemporary spin on traditional dishes like Steak & Frites with a housemade E-1 sauce and chimichurri butter. The Pot Of Goodness, which serves two to three people, is a customer favorite and includes lobster tails, Gulf Coast redfish and shrimp, littleneck clams, lobster broth, and wood-roasted vegetables.
Pastry Chef Gazaui presents imaginative deserts like Natalie’s Basque Cake with Manchego cheese ice cream and the Raspberry PB&J, featuring peanut butter mousse, raspberry beet sorbet and raspberry caviar.
Eberly prides itself on serving fresh produce, sustainable proteins, housemade charcuterie and homemade pastries prepared daily. During my visit, I was told they currently source local produce from Farm to Table, Springdale and Boggy Creek Farms. They intend to increase the amount they source locally as time goes on.
Credit: Andrew Bennett Photography
Eberly is open Sunday through Thursday from 5-10 p.m. and Friday through Saturday from 5-11 p.m. The Cedar Tavern is open from 5 p.m. to close seven nights a week. There are plans to add breakfast, lunch and weekend brunch in the future.
615 S. Lamar Blvd. – Website
@theAustinot wants to know:
Have you visited Eberly yet?
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