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.
October 30, 2014 | Adrienne Purdue
There’s no shortage of meat in this town. And while I do fancy a good steak or a BBQ feast, there’s nothing better than a cheeseburger to satisfy my meat tooth. Narrowing down the burger joint choices in Austin can cause some unwanted anxiety, though. I think I found the solution: letting my mood dictate the burger.
Smug = Jacoby’s
Admit it. You love to brag about living in Austin to your Facebook friends. So when they come to visit, go into full peacocking mode by taking them to the newest, must-visit hotspot:Jacoby’s Restaurant and Mercantile.
The menu is short, polished and perfected. The sole burger on the menu is the Half Pound Cheeseburger with Hand-cut Fries. And oh, is it impressive. The beef that goes into the burger comes from healthy, happy cattle raised by the Jacobys on their family ranch. It’s an uncomplicated burger that relies on flavorful, tender and juicy meat. Minimal accoutrements needed. Honestly, you could even skip the cheese – it gets overshadowed by the real star of this meal: the beef.
