Recent social media posts
10/21/2026
A teacup filled with a very memorable course. đŤ
Chilled Pear Soup with pear Vichyssoise, kombucha foam, & thyme.
Join us Thursday-Sunday for our Chefâs Tasting, book through the link in our bio.
10/15/2026
The many parts to our final savory course
Pickled Squash Mole Rib Cap Skewer
Lime pickled squash and tomato powder
Focaccia with a sweet chile soubise & burnt ends jam
30+ day dry aged Akaushi Ribeye with zucchini fondant
10/11/2026
đ A BIG congratulations to our very own Stefan Davis, aka Stefano Hospitaliano, on winning the 2026 MICHELIN Guide Service Award! âď¸
Stefan is a champion for our team, and the kind of person who makes every guest who walks through our doors feel special. We couldnât be more proud to see him recognized for it.đĽ
And now some words from Stefan himself-
I am truly honored to be awarded the Michelin Guide Service Award. Never in my wildest dreams could I have imagined this as an outcome. I want to thank the Guide and my community for believing in the magic of hospitality and connection through restaurants.
10/06/2026
Chipotle Yellowtail with smoked pork butter fumet, eggplant escabeche and crispy okra croutons.
Join us for our Chefâs Tasting Thursday-Sunday.
Book your reservation through the link in our bio.
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đ¸: Kate Marie Hellenbeck
10/02/2026
Well Shucks! Big Tree Oyster Company with fermented tomato water & hot sauce granita, basil buds to garnish.
A great add on for your Chefâs Tasting menu. Book your reservation through the link in our bio.
09/22/2026
Chilled Pear Soup đ
Before each dinner service, Chef Kevin walks our front-of-house team through our newest dishes, sharing the details behind each component and ingredient so they can bring the full story to your table.
Join us ThursdayâSunday for dinner.
Reservations via the link in our bio
09/11/2026
Potato & Goat Cheese Fritter with chile crisp and tomato jam. We top it with zypher squash from Chefâs farm in Dale, TX River Field Farm
09/04/2026
A refreshing first dessert for your Chefâs Tasting đ Watermelon Sorbet with a mint/lemongrass whip and a yaupon tea gelee.
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đˇ: Richard Casteel
08/30/2026
August Plates at the pass.
â˘Smoked Pork, mint, basil, peaches & cubanelle peppers dressed with citrus caramel
â˘Blackberry Bar, cured lemon zest
â˘Peanut Milk Panna Cotta & Coppa with River Field Farm melon & cucumber
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đˇ Kate Marie Hellenbeck
08/21/2026
A Peachy ending to your Chefâs Tastingđ
Peach Frangipane with a peach glaze, almond crumble and a Texas tarragon ice cream.
Book your reservation through the link in our bio.
đˇ: Richard Casteel
08/13/2026
Cheers to Cocktail time!
Pico Battles- Vodka, Gin, Cilantro Vermouth, Tomato Water, & Citrus Onion Pickle Brineđ
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On the right Holy Smokes, a Peach Infused Japanese Wh***ey, Heirloom Pineapple Amaro, Lemon, Lime, Honey, Mint đđ
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đˇ: Richard Casteel
08/02/2026
đ Akaushi Beef Tartare on a b**r mustard tapioca chip, a perfect lil beefy bite for your Chefâs Tasting.
Book your reservation today through the link in our bio.
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đˇ: Richard Casteel
Address
6555 Burnet Road Suite 400
Austin, TX
78757
To reach the location on Burnet Road in Austin, you have a few options for public transport and driving/parking:
Public Transport:
1. Bus: Take the MetroBus Route 3 to the nearest stop on Burnet Road. From there, walk south along Burnet Road until you reach your destination.
Driving/Parking:
1. From downtown Austin: Head north on Mopac Expressway (Loop 1) and take the exit onto US-183 N toward Research Blvd. Continue on US-183 N until you reach Burnet Road. Turn left onto Burnet Road and continue until you find parking near your destination.
2. From Austin-Bergstrom International Airport: Take TX-71 W from Presidential Blvd and continue onto US-183 N. Follow US-183 N until you reach Burnet Road. Turn left onto Burnet Road and find parking near your destination.
Please note that these directions are provided without mentioning the specific venue name, as per your request.
Opening Hours
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 8pm |
| Friday |
5pm - 11pm |
| Saturday |
5pm - 8:30pm |
| Sunday |
5pm - 8pm |
Alerts
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What people say
Barley Swine is a gem among American restaurants in Austin, offering a truly exceptional dining experience. Since its inception in 2010, this award-winning establishment has been serving farm-to-table meals that showcase the best of local ingredients. Founded by the renowned chef Bryce Gilmore, Barley Swine has evolved from a humble food truck into two highly acclaimed restaurants, including Odd Duck.
What sets Barley Swine apart is its commitment to sourcing ingredients locally. This dedication to supporting local farmers and producers not only ensures the freshness and quality of the dishes but also contributes to the sustainability of the community. The seasonal menus are thoughtfully crafted, showcasing the flavors and bounty of each season.
The culinary expertise at Barley Swine is evident in every dish. Each plate is a work of art, beautifully presented and bursting with flavor. From perfectly seared meats to delicate seafood creations, every bite is a delight for the senses. The attention to detail extends beyond just the food; the craft cocktail program and carefully curated wine list complement the menu perfectly.
Located on Burnet Road, Barley Swine offers a warm and inviting atmosphere that reflects Austin's vibrant dining scene. The staff is knowledgeable and attentive, providing excellent service without being intrusive. Whether you're celebrating a special occasion or simply looking for an unforgettable meal, Barley Swine delivers an experience that will leave you wanting more.
In conclusion, Barley Swine stands out as one of Austin's finest American restaurants. With its commitment to locally sourced ingredients, exceptional culinary creations, and inviting ambiance, it's no wonder why this establishment has garnered such acclaim. For those seeking an extraordinary dining experience in Austin, Barley Swine should be at the top of your list.