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.
October 29, 2014 | Anastacia Uriegas
When it comes to eating and drinking in Austin, there are many fine neighborhoods to choose from. But what if you didn't HAVE different neighborhoods to choose from? What if you were confined to only one 'hood for all your eating and drinking, until the end of time. Even though it probably won't happen, it's interesting to think about. Except you don't have to think about it anymore, because we figured out precisely how Austin's finest dining and drinking 'hoods stack up. Disagree? Sound off in the comments.
4. East Cesar Chavez
Let’s face it, the epicenter of cool in Austin is East, and it's not letting up any time soon. Foodie darlings La Barbecue reside here; Bufalina and taco truck Veracruz All Natural are keeping it real (real good); and Cenote has long been a mainstay for the wayfarers-and-coffee crowd. Perfectly executed cocktails at Weather Up and new dive bar Drinks round out the beverage category. And the new spots keep on coming in the form of locavore steakhouse Jacoby’s Mercantile, and mid-century modern diner Sawyer and Co.
http://www.thrillist.com/eat/austin/best-austin-neighborhoods-for-bars-and-restaurants-downtown-hyde- park-rosewood
October 29, 2014 | Leila Kalmbach
Courtesy of Jacoby's Restaurant & Mercantile
12 ounces extra sharp Wisconsin Cheddar, finely shredded 12 ounces smoked Gouda, finely shredded
1 jalapeño, seeded and minced
1⁄2 large red onion, finely diced
1⁄4 cup minced scallion
1⁄4 cup minced parsley
1⁄4 cup Dukes Mayo
2 Tablespoons grain mustard
Salt and fresh cracked pepper to taste
Combine all ingredients in a mixer equipped with a paddle attachment and mix until all ingredients are incorporated evenly. Serve with crackers or bread.
Hosting a party can be stressful, but choosing what to serve doesn’t have to be. Four Austin chefs
weigh in on recipes you can easily make yourself.
