Like nearly every other neighborhood in Austin, Rainey Street has seen it’s transformation into a diverse collection of modern day venues boasting elevated craft cocktails and chef driven cuisine, served inside architecturally contrived restaurants, high rise condos, a boutique hotel and giant storage containers converted in to the latest hipster bar. I might sound slightly sarcastic but I promise I’m not bitter. On the contrary, Rainey’s cuisine has been elevated to a new level of distinction and splendor with the arrival of Emmer and Rye.
See Also: A Taste of Koko’s Review of Emmer and Rye
Helmed by Owner and Executive Chef Kevin Fink, Emmer and Rye serves a seasonal, rustic-inspired, American contemporary menu. The restaurant makes every effort to use whole animals sourced from local ranches and farms, limiting to what’s available at at periods throughout the year. Fink uses non-GMO heirloom grains, milling them all in-house daily to create flour for breads and pastries.
Much like their dinner service, brunch offers a component of their signature dim sum style service via a circulating pastry cart as a starter. The cart filled with scrumptious, handmade treats from Pastry Chef Tavel Bristol-Joseph. The cart includes house favorites like Persimmons Roll Cakes with crème fraiche, Orange Marmalade Tea Scones; and Fruit Tarts made with a chestnut flour shell, lemon curd, and merengue – all made fresh by the hour.
Emmer and Rye’s full menu is a bit of a shift from the typical institutional Benedict-of-the-week-brunch most are accustomed to eating. If you’re looking for the latest fried chicken and waffles or Eggs Benedict dish to post on Instagram you’re in the wrong place. I don’t want to sound like I’m knocking on anyone’s decorum of brunch standards, but chef Fink’s ambitious and inventive menu offers a refreshing revision to Austin’s chef driven brunch scene. It raises the bar on so many levels, boasting rustic American contemporary creations that brings the romance back to a chef-driven brunch service.
With mushroom confit, topped with a soft poached egg.
With pork sausage hash, garlic chive and Sourdough Toast is easily my favorite and one of the most popular dishes of the entire menu. The dish is so popular that there’s only one person in the kitchen assigned to it’s preparation during the entire brunch service.
Braised Lamb with carrot top chimicurri, fresh greens and fried farm egg.
With whipped creme fraiche, Steen’s cane syrup.
With egg, fennel, turnips, tomato and Rotti.
Emmer & Rye boasts 160 seats in the restaurant and features different dining options, including bar seating, a chef’s table, outdoor seating, a main dining room, and a 14-seat private dining room.
| Sunday | 11AM–8PM |
| Monday | Closed |
| Tuesday | 5–10PM |
| Wednesday | 5–10PM |
| Thursday | 5PM–12AM |
| Friday | 5PM–12AM |
| Saturday | 5PM–12AM |
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New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…