Jacoby's Does Country for City Folk
November 7, 2014 | Rachel Feit
Just when we all thought that Western-themed restaurants serving big steaks and chops were relics of former days, there's Jacoby's. This latest Eastside foodery has taken an old concept – the ranch restaurant – and made it fresh and interesting once more.
First, there's a great story. Adam Jacoby grew up working on his father's cattle ranch and in the feed store's cafe in Melvin, Texas. The cafe became well-known for its terrific steaks and burgers made from the beef the family raised on their ranch. When Adam came to UT's business school in Austin, he had an idea that he wanted to bring the feed store cafe to the big city. After college he went to work managing and remodeling his parents' cafe in Melvin. He then returned to Austin to work in a few restaurants here, while he honed his concept for a modernized version back home. Enter a great property. According to Adam, he and his interior designer boyfriend Kris Swift were biking in East Austin when they came across a vacant storefront. As it turned out, the property backed up to the Colorado River. That's when the concept for Jacoby's Restaurant & Mercantile really coalesced.
November 7, 2014 | Meghan McCarron
CHEF SHUFFLE — Jacoby's Restaurant & Mercantile has a new chef: Carlos Ysaguirre. The
Chicago-based chef has created a new fall menu at the restaurant. Former Jacoby's chef Phillip
Anderson is now in the kitchen at Walton's.
November 6, 2014 | Meghan McCarron
Tipsters, readers, friends and family of Eater Austin always want to know: Where should I eat right now? What are the buzziest new restaurants? What haven't I heard of? What's everyone talking about?
To answer those questions, behold the 41st edition of the Eater Austin Heatmap. October brings a few more new openings into the fold: new Burnet Road bar and taqueria Taco Flats, a serious wine list at Fork & Vine for Anderson Lane, an Austin storefront for Black's Barbecue and so very hotly anticipated Gardner.
http://austin.eater.com/maps/austin-heatmap-where-to-eat-gardner-blacks-barbecue/jacobys-restaurant- mercantile
By Lynne Margolis and Veronica Meewes
Adam Jacoby brought true ranch-to-table dining to the capital city when Jacoby’s Restaurant & Mercantile opened at the end of August. He grew up working at his family’s feed and seed company in Melvin, Texas, raising sheep for stock showing and cooking at the homestyle cafe that was originally started to nourish local ranch hands. The all-natural, hormone-free meat used in the restaurant comes from the family ranch and is showcased in classics like the flavorful burger, a perfectly crunchy, golden-battered chicken-fried steak and a juicy steak stuffed with cheese and topped with veal gravy, grilled peppers and onions.
There are also dressed-up Southern comfort dishes on the menu, such as creamy deviled eggs balanced with the bite of a thin sliced pickled radish and a marmalade-roasted quail over porridge. And you can’t go wrong with the desserts, from impossibly fluffy coconut cream cake to fresh, bright strawberry cake, made using many of the recipes from the family’s Melvin cafe.
