Barley Swine

By Ginny, on December 29th, 2011

Happy One Year Anniversary to Barley Swine! Although Austin bid a fond farewell to the Odd Duck Farm to Trailer that started it all, there is much for Bryce Gilmore and crew to celebrate. From serving an almost nightly full house to Owner/Chef Bryce Gilmore being named a 2011 Best New Chefs in America by Food & Wine Magazine, it has been quite a year for the South Lamar eatery.

An initial visit to Barley Swine in its infancy was almost pitch perfect, and subsequent visits throughout the year only reconfirmed this first impression. The long awaited opportunity to sit kitchen side on visit in early December allowed seeing firsthand the precision and technique each dish takes to compose as well as how well run Barley Swine is from top to bottom.

An evening at Barley Swine is not just a dinner out, but an experience. Despite nightly waitlists and small waiting areas, the hyper-organized front of house is always relaxed and hospitable, making small talk and setting a welcoming tone for the evening. Once seated, one is immediately greeted by a friendly server who is as excited about Barley Swine’s food as diners are to try it. Armed with recommendations and explanations, it is clear the kitchen takes time to educate the full staff on the night’s dishes and beer and wine list. Service at Barley Swine is always exceptional, in part because everyone seems to truly enjoy being a member of Chef Gilmore’s team.

As for the food, well, any attempt to describe will fall short, but here’s to striving for an A for effort. If in need of a New Year’s Resolution, add trying Barley Swine to the list and experience it firsthand. A perfect example of the type of dish which defines Barley Swine was Waygu beef over banana grits dish sampled in early fall. Gilmore takes a familiar Southern comfort dish like steak and grits and recomposes it using unusual flavor profiles or elements. The results are an entirely inventive and surprising dish that somehow feels like home. His cooking is creative and pushes the limits, but also restrained and unsuspectingly familiar. It’s foodie food without being overly intimidating to more reserved palates.

From trailer to brick and mortar, Barley Swine epitomizes the new direction of Austin’s dining scene. With its welcome blend of unique and outstanding dishes in a casual, comfortable atmosphere, Barley Swine will surely be celebrating many more anniversaries to come.

For a variety of reasons, it seems follow up visits didn’t receive a Ginny’s Austin shout out, but I will now take an opportunity to sum up a year’s worth of amazing Barley Swine experiences. Please forgive the less than beautiful photos. Between Barley Swine’s lighting and my dinner companions’ lack of patience, you will see one reason for my post hesitations. (Others include ‘what could I really say that publications like Food & Wine hadn’t already said better?’ and ‘this ever changing menu is hard to keep up with!’)

Click the picture for a full Barley Swine Slideshow…