Chef Bryce Gilmore.Credit:Jody Horton
Austin native Bryce Gilmore grew up in a restaurant family. After studying at California Culinary Academy in San Francisco,his experience included Montagna at the Little Nell in Aspen before returning home to run a hugely successful food truck. On opening his first Texas cuisine restaurant,Barley Swine,he won best new chef and rising star awards. Late last year he opened a second farm-to-table restaurant,Odd Duck. Seebarleyswine.com;oddduckaustin.com.
WHERE'S THE BEST TABLE IN AUSTIN?
The best table is Austin right now is Dai Due. The chef and owner Jesse Griffiths has a similar outlook on food that I do in keeping everything local and I respect that in a fellow chef. Seedaidue.com.
YOUR LOCAL FOOD FIND OF THE PAST YEAR?
We've started using a new seafood purveyor,K&S Seafood (Kim and Scott Treaser) and they make multiple trips to the Gulf (of Mexico) per week,bringing back fresh seafood to landlocked Austin. This has really opened up a lot of seafood options for us at both Odd Duck and Barley Swine.
WHAT'S AUSTIN'S BEST-KEPT FOOD SECRET?
Unfortunately,it's really not a secret anymore but Micklethwait Craft Meats has some solid barbecue - maybe even the best. Seecraftmeats.com.
FAVOURITE INDULGENCE IN AUSTIN?
The Greenhouse beers from Hops&Grain. They're different in every release and it's a somewhat experimental hop program for them. Plus you can get them in their taproom which is a really fun experience. Seehopsandgrain.com.