All your favorite cocktails are now served at Radio Coffee & Beer in south Austin
Radio Coffee & Beer has been serving the Austin community since 2014 by providing a hip, yet homey neighborhood hangout. Located in the heart of south Austin, you’ll not only find java and brew here, but also live music and several food trucks. And now, cocktails!
It’s easy to understand why this beloved Austin establishment was voted “Best Coffee Shop” by The Austin Chronicle in both 2016 and 2017.
Thank you to Radio Coffee & Beer for allowing me to sample food and drinks at no charge. All opinions are my own.
Radio Coffee & Beer Story
With a modern and comfortable vibe, Radio stays true to the origins of the 1940s house it occupies. Owner and singer/songwriter Jack Wilson got the idea for Radio Coffee & Beer from the countless bars and coffee shops he frequented while touring. He was inspired to bring together all the good he experienced in one spot for the local community to enjoy.
Wilson opened Radio Coffee & Beer with his father after scrutinizing design plans. They wanted to respect the original structure, but freshen up the entire property. The finished product shouts Old South Austin without feeling “old” in the slightest.
Coffee ☕️
Wilson earned his coffee stripes working in the Seattle scene. There, he completed a lengthy apprenticeship at the famous Victrola Coffee Roasters.
Radio uses Portland’s Stumptown Coffee for everything from espresso beans to the cold nitro brew on tap. And while the beans may be from the northwest, pretty much everything else is produced locally.
Beer 🍺
Radio is often listed among Austin’s best beer bars for good reason, as it offers more than 20 different options on tap. Brews come from local breweries, such as 512, Live Oak, and Austin Beerworks. With so many selections to choose from, everyone’s bound to find something they like.
Cocktails 🍹
Line ’em up! Everyone’s favorite cocktails are now available at Radio Coffee & Beer
In addition to coffee and beer, Radio is now offering cocktails. Essential and unfussy is how I’d describe the new adult drink menu. It includes a house margarita with Espolon tequila, a Bloody Mary with Dripping Springs Vodka, and an Irish coffee with house-made whipped cream.
Radio plans to roll out seasonal cocktails in the coming months, but Wilson thinks the current cocktail staples pair well with the food trucks that currently call Radio home. He adds, “Whether you’re pairing tacos from Veracruz with a margarita on a Thursday night, enjoying brunch from Paperboy with a Bloody Mary, or just hanging on the front patio with a whiskey for bluegrass night on Monday, we wanted to offer something for everyone at any time.”
Veracruz All Natural
Tacos from Veracruz All Natural are the perfect match for Radio’s Espolon house margarita (Credit: Jenn Hair)
Veracruz All Natural was founded in 2006 by sisters Reyna and Maritza Vasquez. The duo now has two food trucks (one has been parked at Radio Coffee & Beer since 2014) and two brick and mortar stores strategically scattered throughout the greater Austin area, for your dining pleasure.
These tacos, tortas, and quesadillas are made with fresh and organic ingredients, and have been featured on Rachael Ray and in Rolling Stone. The migas taco made The Food Network’s list of Top 5 Tacos in America, just in case you were wondering what the typical 30-minute wait is all about.
Paperboy
Paperboy is another delicious option you’ll find at Radio Coffee & Beer
“Eat all about it!” Paperboy is passionate about two things: breakfast food and hospitality. And the light breakfast, brunch, and tasty sides are pretty newsworthy, if you ask me.
Stop by the truck at Radio Coffee & Beer to order cinnamon toast, steak and eggs, or the B.E.C. (bacon, egg, and pimento cheese on a buttermilk biscuit). There’s a second truck on East 11th Street.
With cool Austin vibes, plenty of drink options, food trucks, and music events, there’s no reason not to try Radio Coffee & Beer.
@dollarsaenz wants to know:
What’s your favorite thing about Radio Coffee & Beer?
The original version of this article was published July 7, 2014.
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