The Hightower (1209 E. Seventh Street) is excited to commemorate their two-year anniversary with a special all-week celebration starting onJanuary 11. Patrons are invited to enjoy a special pairing of either a cocktail, beer, or wine, with one of The Hightower’s popular appetizers and entrées for $22 per person. With the pairing, guests get a choice of red or white wine, local draft beer, or Caipirinha, Paloma, Cherry Twist or the High Tail; an appetizer choice of fried chickpeas, brussels sprouts, or blistered green beans and for an entrée, patrons can choose from grit fried chicken tacos, roasted pork jowl, or smoked tofu. On January 17 they will celebrate with brunch and all-night happy hour. The special pairings are meant to highlight favorite dishes on the restaurant’s menu over its two years of operating.


The restaurant, co-owned by Chef Chad Dolezal and Victor Farnsworth, opened on January 17, 2014, after a complete remodeling of the space. The remodel included revamping the patio, which is a welcome destination for East Austin visitors, and rebuilding the restaurant bar.  Over the past two years, The Hightower has become a go-to neighborhood restaurant, serving as a gathering place for nightly happy hours, brunches, dinners, and weekday lunches. The restaurateurs have been active in the culinary community in East Austin by regularly hosting dinners benefiting local charitable organizations, partnering with breweries to host beer dinner nights, and creating “Eat East,” a monthly neighborhood event promoting diningat East Austin establishments. The Hightower’s commitment to supporting local communities is also evident in their use of sourcing ingredients from Austin farmers and vendors, including Springdale Farm, Farm to Table, Joe’s Organics, HausBar Urban Farm, and Boggy Creek Farm.


“We are very excited to be celebrating our second anniversary, having watched our restaurant grow and evolve to what it is today. It’s been such a journey for us to not only physically transform our space on East Seventh Street, but also to adapt our menu over time with new and exciting additions. I love creating dishes that people want to share and enjoy. We are very thankful for the welcome we’ve had into the Austin food scene.”

– Chef Chad Dolezal


The menu at The Hightower is reflective of Austin and the blended cultures of the Central Texas region. The restaurant started two years ago with a vision for cooking a blend of culinary styles, meals, and ingredients that owners Dolezal and Farnsworth, both native Texans, grew up with. This has resulted in memorable dishes with big flavors. Chef Dolezal is influenced by the regional blend of Mexican, Czech, German, and traditional Southern cooking styles to create a menu of family-style shareable plates. This unique blend can be seen throughout the menu with the influence of Mexican flavors represented in the hanger steak sope and queso fundido, Eastern European fare represented with the pimento cheese starter dish, and Southern-style flavors in the restaurant’s blistered green beans and grit fried chicken. Dolezal makes food that has personal meaning to him and entices diners to visit The Hightower when seeking a relaxed lunch, dinner, or brunch. In its two years of operation, The Hightower has sought to create an affordable, approachable menu, made with quality ingredients and creativity. The restaurant team hopes to deliver interesting food in a welcoming atmosphere for many years to come.


Source: Giant Noise Public Relations

About The Author

Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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