Barley Swine

Michelin-recognized restaurant serving a seasonal, multi-course tasting menu driven by local farmers and ranchers.

Barley Swine is a Michelin-recognized dinner restaurant opened in 2010 by born-and-raised Austinite Chef Bryce Gilmore. We serve a multi-course seasonal tasting menu that changes continually based on ingredient availability and what we as chefs find exciting to cook. Current dishes include cured tuna with fermented beet-strawberry jam, chawanmushi with allium custard and chèvre grits, smoked pork shoulder with creamed corn and peach, and a 30+ day dry-aged Akaushi ribeye. Supplemental items such as Black River Caviar with dashi semifreddo and shiitake dumplings are also available. Optional beverage pairings are offered, and we have a wine club. Vegetarian, pescatarian, and gluten-free menus are available on request. We are a petite restaurant with limited seating, open for dinner Thursday through Sunday.

From the start, Barley Swine has been committed to supporting regional farmers and ranchers by utilizing their ingredients in every dish. We maintain relationships with a named network of central Texas farms and producers, including B5 Farms, Boggy Creek Farm, Richardson Farms, Barton Springs Mill, and many others. In 2023, Chef Bryce Gilmore co-founded River Field Farm in Dale, Texas, with the goal of supplying his restaurants directly. The farm tends just over an acre; everything is grown from seed and planted and harvested by hand, using organic techniques. Seasonal vegetables from River Field Farm now appear on the Barley Swine menu.