The Dead Rabbit Austin

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The Dead Rabbit Austin

The Dead Rabbit Austin is an esteemed Irish pub located on East Sixth Street, renowned for its blend of tradition and innovation. It proudly holds the title of the world’s most awarded pub, showcasing a diverse menu that highlights comforting dishes like stews and pies. Among their offerings are the Turkey Pot Pie and Shepherd’s Pie, served throughout the day alongside sweet Mince Pies for dessert, reflecting an evolution of flavors over the centuries. The pub also features a unique Whiskey crafted exclusively for them by the Cooney family at Boann Distillery, which has been carefully selected to provide a distinctive tasting experience.

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Recent social media posts

06/02/2026

PSA - Irish Coffees aren’t just for winter.

Served from our grown-up slushy machine, our frozen version combines Teeling Small Batch Irish Whiskey, Mr Black Coffee Liqueur, Five Farms Irish Cream, cold brew coffee, cane sugar, and cream.

Enjoy it in the comfort of our air-conditioned bar - a boozy, caffeinated antidote to the heat that’s cold enough to cool you down, and strong enough to keep you going.

05/31/2026

Developed in partnership with acclaimed Irish chef Mark Moriarty, our Chicken Fillet Rolls make for the perfect bite-sized bar snack.

Crispy on the outside, tender on the inside, and seasoned to perfection, boneless fried chicken is stacked with Irish cheddar, burger mayo, iceberg lettuce, and pickled onion - with three rolls per serving, because nobody’s ever stopped at one.

A cornerstone of modern Irish food culture, the Chicken Fillet Roll is synonymous with lunch breaks, deli counters, and heated debates over the correct fillings - and it just so happens to pair perfectly with a pint.

05/31/2026

Sundays are made for all-day Irish breakfasts, huge roasts, and pints that taste better than on any other day of the week. Because, as it turns out, we do make the rules.

Dry off, escape the heat, and settle in with cold Guinness, strong air conditioning, and shelter from Austin’s less-than-ideal weather.

Monday can always wait.

05/30/2026

Intentionality sits at the heart of everything we do at The Dead Rabbit Group, and artwork has always been a huge part of that story.

At The Life of Reilly, says Jack, we wanted the space to feel like a counterpoint to the maximalist artwork you’ll find at The Dead Rabbit and San Patricios. Everything here is more stripped back and considered, designed to complement the cocktails themselves.

Lining the walls are around 40 pieces by acclaimed Irish artist Brendan Foreman, former resident graphic designer at Dublin’s Abbey Theatre, the spiritual home of Irish theatre. When Jack first reached out, Brendan sent over his work, and together they selected the collection you now see throughout the space. Jack’s only request was simple - “Can you sign them?”

A few weeks later, Brendan’s wife replied with the heartbreaking news that he had passed away. Before he did, Brendan made sure the prints were signed and sent on his behalf.

It’s difficult to put into words what that means to us.

These pieces are now part of the fabric of The Life of Reilly, a permanent home for Brendan’s work, and a place where guests can come in and experience the scale and depth of his talent - and we feel incredibly fortunate to be able to share them.

An ode to the good life, an ode to Brendan.

Find out more: https://www.instagram.com/thelifeofreillynj/

05/29/2026

Ready for festival season? Then we’ve got the playlist for you.

Whether you’re having a barbecue in the garden because you didn’t get Electric Picnic tickets, pregaming before All Together Now, or hyping yourself up for Governors Ball Music Festival, turn the speakers up to max.

Live now at the link below, Guinness Girl Summer features new music from amazing Irish artists like ROE, Maicín, Florence Road, WineMom, and Sister Ghost - plus a few up-and-comers like Hozier, Niall Horan, and Fontaines D.C. You might have heard of them?

Get the cans in - Summer stars now.

https://open.spotify.com/playlist/0ZvBjhDoS037Gq5jR3xcpP?si=jahgs4EcRje6LZ-s-aLANg

05/29/2026

05/28/2026

There’s two weeks to go until the World Cup kicks off on American soil - and we’re very much counting down.

From June 11th - July 19th, the United States will become home to should-be-censored chants, dramatic late winners, climactic penalty shootouts, and several nations discovering that football supporters can, in fact, drink for twelve hours straight.

We’ll be showing every match, with burger-and-pint specials running throughout the tournament.

Come for the sport, stay for the food and booze.

05/28/2026

Yep, the Psycho Killer’s returned.

Back by popular demand, this Parlor cult classic is bitter, complex, and dangerously drinkable.

We keep the bones of the 2014 original, with a few modern tweaks. Campari is infused with cacao nibs for chocolatey depth, rounded out with notes of roasted banana, and backed up by a heavy hand of Redbreast 12.

Jake’s drinking it all day and all night long - though not when he’s working, obviously.

05/26/2026

Heart of Gold - a juicy Mango Martini showcasing the king of fruits in all its glory.

Naturally, we start with an Irish spirit - Drumshanbo Gunpowder Gin - layered with bright, refreshing mango. Dill and white pepper bring a savory edge, while dry vermouth and a touch of aquavit add a light, vegetal finish.

Drumshanbo Gunpowder Gin, aquavit, mango, dill, dry vermouth, and white pepper - only available in The Taproom.

05/26/2026

To absolutely nobody’s surprise, our event last weekend with Irish comedian Shane Todd sold out - with a bonus appearance from Vittorio Angelone.

Grá Mór was filled with 60 eager guests - and the “modern day king of comedy” very much delivered.

Shane’s brand new stand-up tour, Hold Me Back, has already stopped in Vancouver, San Francisco, Los Angeles, Austin, and Chicago, with Philadelphia tonight and Boston and Toronto still to come. And judging by the crowds so far, he might currently be Ireland’s most successful export after Guinness and chicken fillet rolls.

If you’re able to grab a ticket, do it, and thank us later.

https://www.shanetoddcomedy.com

05/25/2026

There’s no shortage of opinions in New York City - especially when it comes to bagels, coffee, dive bars, and where to spend the morning after a big night out.

This time, Analise is taking us from the East Village to Brooklyn, and Hell’s Kitchen to Prospect Park, sharing her go-to spots for truffle fries, post-shift drinks, date nights, the best free hot dog in Manhattan - and which tourist trap to absolutely avoid.

Check the pinned comments for the full list, and stay tuned for more from the team.

05/25/2026

Our Fish & Chips starts with East Coast cod and - surprise surprise - potatoes.

Our house-made fries hit the fryer first, while the fish gets dipped in a batter made with local pilsner from Meanwhile Brewing, alongside flour, seasoning, and a splash of vodka for extra crispness.

To finish - salt, vinegar, and seaweed powder over the chips, with ketchup, mushy peas, and tartar sauce on the side.

We get plenty of visitors from Ireland, Scotland, and England coming through, so there’s no tougher crowd to serve these to. Thankfully, they keep coming back for more.

05/24/2026

The perfect White Negroni is something bartenders have argued over for years, but we think we’re onto something here. Italians - debate us in the comments.

In Sugar-Pluma, Mirabelle plum brings a bright, crisp sweetness that plays nicely with lighter bitters. Italian vermouth made with Kyoto cherry blossoms adds a floral lift, alongside Japanese shochu and Irish gin.

Spirit-forward, but balanced enough to be approachable, accessible - and delicious.

Di**le Gin, Mirabelle Plum Amaro, iichiko Saiten Shochu, Mancino Sakura Vermouth, Luxardo Bitter Bianco, rhubarb liqueur.

Only available in The Parlor.

05/23/2026

Peaches & Dreams - for those who like their drinks spirit-forward, but still have a bit of a sweet tooth. Guilty as charged.

We combine Aberfeldy 12 Year Old Scotch with our own Caramelized Peach Teeling Irish Whiskey - created in-house at The Dead Rabbit - for a rich, boozy, stone fruit base. Bénédictine layers in sweetness and spice, while bitters keep things balanced.

Serious enough for whisky drinkers, and fun enough for everyone else.

05/23/2026

The Making of a Menu - Part Three.

18 new cocktails launching on one day is no small thing. It takes months of teamwork - and then around 48 hours of organized chaos.

Specs are studied, bottles are labelled, cheaters are prepped, stations are flipped, and every drink gets spot-checked again and again to make sure it’s tasting exactly how it should.

A lot of the work is making things feel effortless, and consistency is key - all so you can walk in, order a drink, and have a great time, without thinking twice about what’s happening behind the scenes.

And then - it’s go time. Uniforms on, lights dimmed, and the first guests welcomed. Because sure, we’ve done this 17 times already - but it truly never gets old.

05/22/2026

Vittorio Angelone’s Off the Cuff series is exactly that - a completely improvised stand-up show built around audience submissions, candid conversations, and a few jokes thrown in for good measure.

He joined us earlier this week, taking a brief break from his ‘You Can’t Say Nothing Any More’ North American tour, with stops including Los Angeles, Philadelphia, Boston, Toronto, Nashville, Austin, and Chicago.

He’ll be back in Ireland soon enough - with new tickets just released. Do yourself a favor, and be sure to book a spot - or two.

05/21/2026

Yep, Jack's back behind the bar.

If you’ve not yet booked for tonight’s event at our brand new bar, The Life of Reilly, consider this your reminder to make a last-minute reservation.

Our New Jersey Guest Series shines a light on local luminaries, beginning with Chris Leavitt. Tonight, from 6pm - 9pm, he’ll be stepping behind the bar alongside our very own Jack McGarry for an evening of limited-edition cocktails and Jersey-inspired produce - and space is limited.

Expect drinks like the Masa Colada and Dandy Daiquiri, built around handmade ingredients that showcase the state’s incredible natural larder, including Blue Corn Amazake, Winter Sweet Vermouth, and foraged Dandelion.

There sure is no place like home.

https://resy.com/cities/jersey-city-nj/venues/the-life-of-reilly

05/21/2026

If you’ve been in to our Austin location lately - and we hope you have - you might’ve noticed a few new touches around the place.

Our booths are a little snugger now, designed to feel cozier and more intimate, and we opened up sections of the room to welcome larger groups looking for a more relaxed, casual vibe.

There’s new artwork, too, including a photo of Brittany’s dog Al, and a piece dedicated to Derek, a much-missed friend of ours, who’ll long be remembered.

You’ll spot our Split the G Hall of Fame, where anyone who conquers the gump earns a permanent place in Dead Rabbit history, alongside the That’s Deadly Corner, our space for live music, local artists, and the occasional comedian.

And near the entrance, a plaque for B. D. Riley’s Irish Pub - the acclaimed bar that called this space home before us.

So next time you’re in, have a wander - or ask Brittany for the official tour. There sure is a lot to look at.

05/19/2026

Truth be told, we’re pretty proud of this one.

Our new Parlor menu launches today - 60 pages, 20 drinks, dozens of Irish ingredients, and the work of 31 team members spread across Belfast, Dublin, London, and New York.

We’ve been known to say it takes a village. This time, it took several.

Upstairs in The Parlor, you’ll find hand-turned stools crafted in County Antrim, bespoke scents made for us in County Down, artwork and photography from the island’s best artists, and a soundtrack of the Emerald Isle’s most talented musicians - a true celebration of contemporary Ireland - right here in New York City.

Our Parlor menu embodies that ethos - paying tribute to the time-honored tradition of Irish hospitality, while also looking ahead to the future. Or as we like to say - Tradition, Meet Tomorrow.

Expect brand new creations like the Belfast Bred - made with a Buttered Bap Cream - and the return of Parlor classics, including the Psycho Killer. Yep, it’s back.

Want to be amongst the first to try our new drinks? Stop in from 5pm tonight, with bookings available and walk-ins welcome.

05/19/2026

Sure, it’s not quite a traditional Guinness glass - but then, we’re not quite a traditional Irish pub. And that G? It’s begging to be split.

We take our pints very seriously at The Dead Rabbit. Pouring them, serving them, and drinking them. And if you do, too, there just might be a free drink with your name on it.

Every Monday to Friday, from 3pm - 6pm, perfectly Split the G and your Guinness is on the house. Free, gratis, $0.

And yes, the glasses are for sale - because you might as well take one home once you’ve mastered the gulp.

05/16/2026

Believe in championing women’s sport? Then we’ll see you at 9.30am tomorrow morning, when we open early to cheer on our Women in Green as they face Scotland in the final round of the Six Nations.

This year’s tournament has seen record turn-outs across the board, with a cumulative crowd of 194,466 spectators across the first three rounds alone - a 136% increase compared with the same stage last year, with strong viewership reported across the world - and rightfully so.

So if you were planning on having a lie-in tomorrow, set your alarm instead, and join us for an Irish breakfast, a pot of Barry’s, and sure - an Irish Coffee too.

Make some noise, celebrate some of the world’s best athletes, and be part of a brilliant moment for sport - see you bright and early.

05/15/2026

In pubs, chippers, and homes across Ireland, Fish Fridays are something to look forward to. And like a lot of things back home, it all ties back to Jesus - but really, we’re here for the food.

Our Pan-Roasted Atlantic Salmon is served with roasted red potatoes and asparagus, blistered heirloom cherry tomatoes, capers, garlic and shallots, deglazed with white wine, then finished with fresh dill, chives, basil and butter.

Available seven days a week - and perfect on every single one of them.

05/14/2026

Meet Jack McGarry, newly appointed CEO of our complaints department - and if you’re sensitive to expletives, you might want to turn the volume down.

We’ve built a pretty sizeable online community over the past 13 years - over 330,000 of you across the social media universe. And for the most part, you’re all very kind, complimentary, and enthusiastic.

But sure, we understand we’re not for everyone. Sacrilegiously, we serve beans on our Irish breakfast. We pour our Guinness in three parts, we’re not the cheapest pub in the city, we have a penchant for Cumberland sausages, and we’re liberal with our nutmeg garnishes. And when you don’t like something, you let us know.

In our new series, we’re handing the mic to Jack McGarry and letting him respond to some of our less-than-positive social media feedback. And you’ll not be surprised to hear - he doesn’t hold back.

05/10/2026

We Irish love our m**s, and if you’re bringing yours in to celebrate with us today, we promise to treat her like the queen she is - all year round.

In New York, you’ll find Jack’s ma, Donna, honored in one of our snugs, named for the woman herself. And here in Austin, keep your eyes peeled for Mary’s Corner, created in tribute to his grandmother.

On the walls, you’ll find images from The Troubles, documented by photographer Mike Abrahams. In Crossmaglen, Mike photographed farmers, clubs, church services, Gaelic football, and road bowls, and in Belfast, he spent 14 years capturing the daily lives of its residents - including Jack’s Da - Jack McGarry Senior - and Mary herself.

Mary’s Corner helps Jack feel close to his family, many of whom are thousands of miles away, and some of whom are no longer with us.

So wherever you are this Mother’s Day - raise a glass to the matriarchs, the mother figures, and the ones who helped to shape you. Give them a call, take them out, and sit a little longer at the table.

And if they’re not with you, take a moment - to remember, to honor, to toast them all the same.

05/10/2026

Being an Irish pub group in America, we celebrate Mother’s Day twice a year - on May 10th in the United States, and in March back at home - but truthfully, the sentiment stretches far beyond any date on the calendar. Because it’s never just about a single Sunday or an annual bunch of flowers, it’s about the women who shaped us.

It’s the m**s who taught us how to tell the time and tie our shoelaces, sent us off to school, supported us in our harebrained ideas, and filled homes with cups of tea, and endless support. It’s the grandmothers, aunties, neighbours, sisters, and mentors - the matriarchs in every form.

We’ve a lot to thank our m**s for. The hospitality that’s ingrained in our bars - and our team - didn’t come from nowhere. It was learned, inherited, and carried across generations.

So today, and every day, we raise our glasses to the women who raised us - those who are with us, and those who’ve passed. Lá na Máithreacha Sona duit.

05/09/2026

Time flies when you’re having fun, and suffice to say, the past month has been a whirlwind in the best possible way.

We opened The Life of Reilly on April 8th - the sixth member of The Dead Rabbit family - and sure, we’ve done pubs, cantinas, and cafes - but this is the first cocktail bar we’ve opened since The Parlor, and with Jack’s roots as a cocktail bartender, it’s a concept that’s close to our hearts.

We’re incredibly grateful to everyone who’s walked down the stairs and through the curtains, pulled up a seat, and played a part in this first chapter - especially our team, who’ve turned a basement into a home away from home, and set the stage for what’s still to come.

Leave your troubles at the door, settle in with a cocktail of your choice - and if we’ve learnt anything in the past 30 days, it’s that you should always order the caviar.

If you’ve not yet visited, find us at 8 Erie Street, beneath San Patricios, Wednesday - Saturday, from 6pm.

Find out more at: https://www.instagram.com/thelifeofreillynj/

05/08/2026

Don’t fancy Bangers & Mash for breakfast? We won’t take it personally.

Head next door to Grá Mór for yogurt bowls, pastries, salads, sandwiches, and more - including our homemade Irish Scones, and a Full Irish Fry.

Now the only question is - what goes first, cream or jam? We’re not fussed, but we might be asking for a side of Kerrygold butter…

05/07/2026

A place for everything, and everything in its place.

Our bar stations are set up for speed, but more importantly, for not having to think too much about things. There’s garnishes, bitters, spoons, jiggers, tins, glassware, liqueurs, and modifiers - all exactly where they should be, every time.

Our cheater bottles are mirrored and alphabetized, so no one’s hunting for anything mid-service. The middle cold well holds syrups and shared garnishes, kept fresh and close at hand, and ice picks see constant use upstairs, hand-chipping big blocks into something worthy of your Old Fashioned dreams.

And the speed rail is, as the name suggests, built for speed. Our goal is to have everything within hand's reach, so the bartenders spend less time searching and more time shaking, stirring, and serving.

It means the focus stays where it should be, on the drink, and on you - and it keeps the wait to a minimum.

And yes, we time it, just to be sure.

05/06/2026

Meet Pierce White, our local partner at The Irish Exit Atlanta - and yep, he’s adding a Spice Bag to the menu. Hallelujah.

Pierce says yes to Irish Coffees at midday - but never after midnight. He thinks Cheese & Onion Tayto are best served between two slices of bread, and that ATL does sports better than NYC - keep your eyes peeled for the Atlanta United women’s team, coming soon.

Find him sitting at the bar, ordering a round for the whole pub, and indulging in a Hendrick’s Gin & tonic at last call.

And if that sounds like your kind of place, you’ll fit right in - because The Irish Exit Atlanta isn’t just a bar, it’s a home for everyone who walks through the door.

Find out more at: https://www.instagram.com/theirishexitpubatl/

05/05/2026

Fancy a trip to the Mediterranean? Sure, don’t we all.

Fine & Dandy’ll get you close enough. Created by Lily, this bright, herbal, and Spring-inspired sour starts with a base of Mahón Gin, handcrafted on the Island of Menorca, Spain.

Perfect for lunch and brunch - less savory than a Mary and not as sweet as a Mimosa - it carries basil on the nose, dandelion greens and mint in the body, and is shaken with egg white for dryness, and a frothy top.

Mahón Gin, mint, bergamot, dandelion, lemon, egg white - available now.

05/04/2026

Believe it or not, there’s a bit of peace and quiet to be found at The Dead Rabbit - in the early afternoon, if you tuck yourself into the right corner.

Or you could just order one. Introducing Peach & Quiet - our take on a Vodka Gimlet.

Grilled peach and honey bring a soft, earthy brightness, while still remaining tart to the finish. Jasmine and black cardamom lend a herbaceous backbone to round everything out, shaken with Ketel One Vodka.

Get it now in The Taproom.

05/03/2026

Got a sweet tooth? Then you’ll want to stop in for our new dessert.

Ireland has crumbles - America has cobblers. Ours is made with peaches and blueberries, cooked down with brown sugar, Irish whiskey, ginger and cinnamon, topped with a crumbly, buttery shortcake batter, and served with vanilla ice cream.

AKA - your new excuse to skip straight to pudding.

05/01/2026

Join the Team.

We’ve just opened up a fresh round of roles at The Irish Exit Atlanta - and this time, we’re looking for Bartenders, Servers, and a Kitchen Manager to help bring it all to life.

We’re building a founding team here in Atlanta - the ones who’ll set the tone and shape the culture, and we’re after the kind of people who take pride in the details, and know how to make a room feel like home.

You’ll be working just steps from Mercedes-Benz Stadium - the closest pub to the action - right as the city gears up for the World Cup and everything that comes with it.

Full details for each role are live now via the link below, we can’t wait to hear from you.

https://bit.ly/4w2qgwZ

05/01/2026

Beannactaí na Bealtaine. In the heart of Ireland, on the sacred Hill of Uisneach, the fires of Bealtaine blaze, a tradition that dates back more than 5,000 years.

May 1st symbolizes the Emerald Isle’s emergence from the darkness of Winter into the light of Spring and Summer. And why Uisneach? As the spiritual center of Ireland, it’s said to be the birthplace of the goddess Ériu, who gave the country its name - and it’s the site of the first great fire ever lit on Irish soil, kindled by the druid Mide.

Now, we’re not suggesting you go starting bonfires unattended - but there are other ways to celebrate. Light a candle, or gather around a hearth. Collect flowers to invite good fortune, and share food and drink with your community, honoring the abundance to come. Most importantly, tell the stories of Bealtaine, Uisneach, and Ériu - and keep our legacy alive.

Find out more at: https://uisneach.ie

04/29/2026

New York City welcomes almost 70,000,000 visitors a year - and most of them are hungry, thirsty, and ready to discover their new favorite spots.

From Manhattan’s best Martinis to Brooklyn’s best bagels, killer views, and iconic dives, our new series showcases our team’s must-visit bars, restaurants, and hidden gems - starting with Kaitlyn, who loves pickle cocktails, live jazz, Buck Hunter, and hot dogs - in FiDi, Uptown, Bushwick, Bed-Stuy, Washington Heights, and more.

Check our pinned comments for the full list, and stay tuned for more.

04/28/2026

Looks like a tall glass of water - and no, we’re not talking about Tony.

Clearer Skies is for those who like things vegetal and earthy, rather than sweet. Spring might have you reaching for fruity drinks, but here you get all the brightness of the season, layered with crisp cucumber and subtle root veg notes - plus your choice of spirit.

Grey Goose Vodka or Drumshanbo California Citrus Gin, Cocchi Americano, cucumber, rhubarb, Fever-Tree Club Soda.

And sure, it (kind of) counts as one of your five a day…

04/27/2026

Created by Shane O’Neill, Green Monster is our take on a White Negroni, made super refreshing with the addition of our house-made melon amaro.

The floral notes in Suyo Italia Pisco are lifted with cucumber bitters, while Pommeau de Normandie brings orchard fruit freshness.

All the bitterness you’d expect from the classic, with added brightness. Suyo Italia Pisco, Pommeau de Normandie, Cocchi Americano, melon amaro, lemongrass - only available in the Taproom.

04/26/2026

Tacos - but not as you know them.

New to our food menu, our lamb birria tacos come with a Dead Rabbit twist, in the form of Guinness - because, as it turns out, it goes with just about everything.

Stout-braised lamb shank is topped with Irish cheddar, cabbage, radish, cilantro, onion, lime, and consommé, all served in a corn tortilla.

Sure, it’s not exactly traditional, but it does go perfectly with a pint - and a napkin.

04/25/2026

Five years ago today, the world lost Tomas Estes, one of a handful of friends honored in Henry’s Corner, at both The Dead Rabbit NY and San Patricios.

Tom’s professional achievements are many. Over the course of 40 years, he opened 18 restaurants in 6 countries - including Cafe Pacifico, London, which turns 40 next month. He launched Ocho Tequila in 2008, spoke 4 languages, and served as the Mexican Ambassador of Tequila to Europe. Queen, Hunter S Thompson, the Jackson Five and Tina Turner all dined at his restaurants, and Debby Harry waited three hours for a table. His debut book, The Tequila Ambassador, sold out in its first year, with a follow-up, Version Originale, released posthumously in 2024.

But Tom was loved for more than just his career. As a youngster, he drove a Triumph with no shoes or shirt and would sneak cars from his native California over the border to Mexico. He knew a chain-smoking monkey called Devil, and he was both a wrestler and a teacher before he turned his hand to Tequila.

He was an incredibly proud father, a devoted friend, and a mentor to many. As anyone who met Tom can attest, he was love personified, and we are all the richer for having known him, met him, read his work, enjoyed his venues, or drank his Tequila - and what a Tequila it is.

We remember Tom every day, and should you find yourself sitting beneath his photo, or simply passing through, we encourage you to raise a toast - salud, amor, dinero y tiempo para disfrutarlos.

04/24/2026

Storytelling, challenges, and coffee are three things we love at The Dead Rabbit TX - and Jay feels the same way, which makes this pairing pretty perfect.

What Jay loves most about working here is the chance to tell stories. Ask about the sawdust, and you won’t just get an answer - you’ll get the full history, start to finish.

Coming from a background in coffee, her move to the floor meant adjusting to a lot more unpredictability and a lot more human interaction, but she’s very much risen to the occasion, and always appreciates the chance to learn more.

Oh, and if there’s one guest Jay would like to serve, it’s Dave Gahan from Depeche Mode, which feels like a reasonable enough request, right? On days off, you’ll find Jay reading, grabbing a coffee, and heading out for a wander. Simple, but never boring - just the way we like it.

Address

204 East Sixth Street
Austin, TX
78701

To reach your destination at East Sixth Street in Austin, you have a couple of options for transportation:

**Public Transport:**
1. **Bus:** Check the Capital Metro website or app for the latest routes. You can take any bus that stops near East Sixth Street. The 7, 10, and 20 routes are commonly used and will get you close to your destination.
2. **MetroRail:** If you're coming from further out, consider taking the MetroRail to the Downtown Station. From there, it's a short walk to East Sixth Street.

**Driving/Parking:**
1. **Driving:** If you're driving, head towards downtown Austin and follow signs for East Sixth Street. Depending on your starting point, you may use major roads like I-35 or Lamar Boulevard.
2. **Parking:** There are several parking garages and street parking options available in the area. Look for public parking lots nearby or check for metered street parking along East Sixth Street.

Make sure to check local traffic conditions and public transport schedules before heading out!

Opening Hours

Monday	12pm - 1am
Tuesday	12pm - 2am
Wednesday	12pm - 2am
Thursday	12pm - 2am
Friday	12pm - 2am
Saturday	11am - 2am
Sunday	11am - 1am

Website

https://www.thedeadrabbittx.com/

Alerts

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What people say

At The Dead Rabbit Austin, the fusion of tradition and innovation creates a truly unique experience for patrons. Nestled on East Sixth Street, this Irish pub stands out as one of the world’s most awarded establishments, showcasing an impressive array of culinary delights and expertly curated beverages.

The menu features a delightful selection of hearty dishes that pay homage to classic comfort food. Guests can indulge in warming stews, perfectly prepared potatoes, and an array of seafood options like shrimp cocktails and smoked salmon. Among the standout offerings are the Turkey Pot Pie and Shepherd’s Pie, which are available throughout the day. For those with a sweet tooth, the Mince Pies provide a deliciously spiced treat encased in double crust pastry—perfectly complemented by a generous drizzle of custard.

The Dead Rabbit Austin also takes pride in its exclusive whiskey selection. A highlight is their Single Cask bottling crafted by the Cooney family at Boann Distillery. This exceptional whiskey is matured in Ex-Bourbon barrels before being finished in a Mezcal cask, offering a distinctive flavor profile that is sure to impress even the most discerning whiskey aficionados.

With its inviting atmosphere and commitment to quality, The Dead Rabbit Austin promises an unforgettable experience that beautifully blends traditional Irish pub culture with modern culinary artistry. Whether you're stopping by for a hearty meal or to savor their unique whiskey offerings, this pub is sure to leave you wanting more.

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