Kevin Fink's grain-focused farm-to-table tasting menu in East Austin — one of the most inventive menus in Texas, built around heritage grains and local farms, with a legendary pastry program and an evolving nightly dim sum cart.
Why It Belongs on the List
Emmer & Rye opened in 2015 and immediately joined Uchi as the other half of Austin's fine dining argument — chef Kevin Fink's menu is built around heritage and ancient grains (emmer wheat, rye, spelled) sourced from small Texas and regional farms, with a constantly evolving format that keeps longtime regulars returning. The most famous element is the rolling dim sum cart that delivers snacks, ferments, and experimental preparations throughout the meal. The pastry program under Tavel Bristol-Joseph is extraordinary. The restaurant serves a prix-fixe tasting menu most nights; arrive with curiosity and appetite. Book several weeks in advance.
What Stands Out
- James Beard Award nominations — Kevin Fink and Tavel Bristol-Joseph (pastry)
- Heritage grain program — emmer, rye, and spelled sourced from Texas farms
- Rolling dim sum cart — snacks and ferments throughout the meal
- One of the most inventive menus in Texas
- Book several weeks ahead for weekend tables