We were inspired by the classic diners of the ’50s. A place for people to come to meet, eat, drink and have fun. Only this is Austin — so we left out the standard cookie-cutter diner stuff. No fluorescent lights, chrome or a cheesy refurbished jukebox in the corner. We blended a mid-century modern design with a big helping of Austin eclectic. Just like our food, it’s a unique blend of ingredients that’s delightfully unexpected.

Our crew is uniquely inspired as well. Chef and Texas native Andrew Curren was valedictorian of his class at the Culinary Institute of America in New York and worked alongside top chefs such as Danny Meyer and Jonathan Waxman. In fact, all our partners are Texans with discerning palates. We offer local, farm-to-table and organic produce whenever possible and quality food prepared immaculately