New on Resy: Barley Swine, Holy Roller, Intero, and More

From executive chef Bryce Gilmore (also of Odd Duck), Barley Swine is all about the Texas growing season. Gilmore and his team source products from local farmers and ranchers, utilizing them across the restaurant’s two menus: the chef’s tasting and standard a la carte. Due to seasonality, the offerings change frequently, but diners can expect signature dishes like crispy pig ear slaw with kimchi dressing, avocado, and sesame; shiitake dumplings with scrambled egg and grilled kohlrabi; and Wagyu barbacoa rolled pasta with feta, grilled spigarello, and pistou.

At Forthright, fresh feel-good eats are made in-house using quality ingredients. During the day, diners can enjoy Sightglass coffee and avocado toast with poached eggs, as well as a weekday happy hour, and a signature burger come dinnertime. Tall windows, natural light, and plenty of shade make this locally owned and operated café the ideal place to hang out with a book or great company.

Husband-and-wife duo Bay and Lindsay Anthon opened Hopfields in 2011, aiming to provide Austin with a comfortable and classy destination to imbibe on top-quality craft beers, wines, and cocktails alongside French homestyle cooking. To this day, the restaurant marries cozy with refined, modern with classic, and nuanced with simple cooking techniques. Come for date night, brunch with the family, or a burger and beer at the bar.

An eclectic diner “inspired by the spirit of punk rock with a hint of religious kitsch”– nostalgia informs much of Holy Roller’s menu. Brunch is served daily, and menu highlights include fries and soft-serve (yes, together), hummus-and-biscuit lavash, and hot brick chicken. The quirky craft cocktails — “Die Die Die My Darling” (rum, mulled wine syrup, orange juice, Angostura bitters, Argus cherry wine) and “Mexican Fist Fight” (tequila, lime, cinnamon grenadine, Xocole mole bitters) — are worth trying, too.

Intero is a contemporary Italian restaurant focused on seasonal, sustainable cuisine. Reclaimed materials make up the decor (fun fact: the chef, Ian Thurwachter, built all of the tables himself), while the kitchen puts out dishes like grilled watermelon radish with bagna cauda, pickled lemon, and pine nuts; and duck bolognese with rye pappardelle, baby carrot, and Parmigiano Reggiano. Furthermore, an artisan chocolate counter inside the restaurant offers a variety of truffles, barks, and sipping chocolates in classic and Italian flavors.

An essential beer-and-burger destination, Red’s Porch boasts a wide selection of brews, cocktails, and wine on tap, alongside Southern, Tex-Mex, and Cajun fare (think buttermilk fried chicken, smoked brisket tacos, and shrimp en brochette). Most importantly, all can be enjoyed on the sizable, covered porch or out back on the patio.