Start The New Year At Three Revamped Hotel Dining Concepts In Austin

Austin’s dining scene continues to expand and transform as the city grows into a culinary hotspot. Visitors are treated to a wide variety of cuisines across the city, but for those who prefer stay close to where they stay, the city also offers excellent opportunities to dine in style right in the comfort of their hotel.

These three properties have recently revamped their restaurants to appeal to a wider audience and attract locals as well. New chefs have brough new concepts and menus, adding variety and exciting options to explore.

Hotel Van Zandt

Incredibly, this cool property in the heart of the Rainey Street entertainment district has not had a lobby bar since opening in 2017. But thanks to an idea from new executive chef Sergio Ledesma, Hotel Van Zandt recently transformed its lobby space into an inviting place for guests to gather, with living areas decked in artisanal and vintage furniture pieces, and a beautiful, art nouveau inspired cocktail bar and lounge.

The spirits program at Brass Poppy, led by Curtis Janto, pays homage to often overlooked cocktails from the 70s, 80s, and 90s, with updated riffs on classics such as The Grasshopper (house peppermint menthe, Tempus Fugit crème de cocoa, Branca Menta, macadamia whip and toasted hazelnut); Rusty Nail (beeswax-rested Johnnie Walker Black, almond butter fat-washed Drambuie and lemon oil) and Pink Lady (Hayman’s Old Tom gin, Caravedo pisco, fino sherry, spiced grenadine, hazelnut, egg white and black walnut bitters.)

The small but varied wine list is thoughtfully curated, and the beer list focuses on local craft selections in various styles. All are designed to pair with a cool menu from executive chef Sergio Ledesma. Janto oversees the drink menus at the rest of the properties bars, including The Pool Bar and Geraldine’s.

Ledesma, who was named 2022 Hispanic Top Chef Winner, is a graduate from the Culinary Institute of America and has a couple decades of experience in restaurants and hotels around the world. His vision for the newly added Brass Poppy is a sophisticated yet laid back space, offering a very welcome reprieve from the raucous party vibe surrounding the hotel.

Here, you’ll find a menu to match the elegant vibe. Playful small bites combine Ledesma’s Mexican heritage with a worldly approach to cooking, with items like bluefin tuna with dashi cremeux, crispy chili oil and fermented gooseberry; duck al pastor infladita – a traditional Mexican street snack made from corn masa, topped with pineapple gel, avocado purée and cilantro; and French onion layer dip with piquillo pepper, hardboiled egg, chives, and Osetra amber caviar.

Ledesma has also revamped the menu at the hotel’s main restaurant, Geraldine’s. A unique Medi-Mex approach to the menu blends ingredients and techniques from the Mediterranean and Mexico to create unique dishes which Ledesma loves to make and share.

A humble house baked milk bread “pain au lait” comes with black garlic butter and smoked salt for a deliciously warm welcome starter, while roasted baby beets marry with avocado, serrano chile labneh, peanuts, spring onion, arugula and cilantro aided by a tangy lime vinaigrette. Main dish standouts include a branzino a la talla with adobo, salsa verde and fennel salad, and a dry aged duck breast over a mixed berry mole, acompanied by parsnip puree, pickled plums, and fresh purslane, with a final touch of totomoxtle (corn husk) ash.

Ledesma plans to update the menu every few months to showcase the best of the season’s products and his creative approach to cooking. And since he is also in charge of the menus at The Pool Bar and 605 Cafe, the food menus at these informal hangouts will also continue evolving and transforming as Ledesma keeps adding his Mexican roots and ample experience to the local scene.

The Loren

Led by executive chef Christian Grindrod, Nido features seasonal ingredients from local purveyors, in a style that blends the rustic cuisine of the Texas Hill Country with international culinary techniques. After obtaining a degree in psychology from the University of South Carolina, Grindrod moved to New York where he started a culinary career from the bottom up, but when COVID changed the landscape in the city, he took it as an opportunity to reset. Now, his cooking philosophy brings a new dining experience to Austin.

The menu was recently updated with new dishes just in time for the changing season, including blistered edamame with Carolina Gold BBQ rub; chicory and figs with smoked shallot vinaigrette, goat cheese and walnut; and Burgundy truffle risotto with parmesan, thyme and crème fraiche, among other delicious options. Brunch on the beautiful terrace overlooking Lady Bird Lake is particularily popular, with items such as smoked salmon hash with crispy fingerling potatoes and a lamb ragu cavatelli with fennel pollen and mint.

The dishes are paired with an extensive selection of wine and spirits, as well as a robust bar program in a comfortable yet elevated environment. Locals and visitors alike mingle at the bar over happy hour for signature and classic cocktails and Texas craft beers. Grab a seat in the balcony for superb vistas of Downtown Austin and Lady Bird Lake.

Hyatt Centric Austin

Opened in February 2023 next to the historic Paramount Theatre, the Hyatt Centric Congress Avenue Austin hotel debuted two new restaurant concepts this year under the guidance of chef Iain Reddick. An Australia native whose experience has taken him around the world, Reddick has a vast knowledge of global cuisines.

Before arriving in Texas, he worked at the Hyatt Regency Clearwater Beach And Resort Spa in Florida, later taking over as executive chef of the renowned Driskill Hotel in downtown Austin.

Located on the ground floor of the hotel, The Tradition is a full-service restaurant serving American cuisine with global influences for breakfast, lunch and dinner. The menus reflect Austin’s laid back style with approachable yet elevated dishes in a warm and inviting atmosphere.

For breakfast there are fresh pressed juices and playfultwists on classic American dishes like a brisket omelet. Lunch features salads and sandwiches like a smash burger and an open-faced seared tuna sandwich, among other options, while the dinner menu showcasescomforting mains like steak frites, roast chicken, and Lone Star beer braised short ribs.

On the 8th floor of the hotel, Heydey Social Club is a European-inspired cocktail bar sporting a mid-century modern, retro feel. Boasting settings both indoors and outdoors on an ample terrace with views of downtown, Heyday serves a variety of light bites, specialty seasonal cocktails, aperitif style drinks, beer, wine, and non-alcoholic beverage options.

Food offerings include cured salmon rilettes with fennel, lemon, dill and crostini, a local cheese and charcuterie tray with house made pickles, and an avocado shrimp aguachile.