Smoldering post oak saturates Stubb's house-smoked meats with a complex bouquet of flavors, liberating mouthwatering aromas to surf through the air and into eager olfactories. The menu is a carnivore's concerto of mouthwatering pork ribs ($11.95) and beef brisket ($11.95). Nestle into a warm heap of pulled pork like a drowsy Paula Deen with the Bar-B-Q plate, which flanks a choice of meats with homemade sides such as fried okra and mashed sweet potatoes ($11.95). Desserts such as banana pudding ($3.95) are available to punctuate saucy meals.
Mann's menu is the work of owner Jim Mann, an artist whose medium is meat and whose canvas is your face. No-nonsense noshers can order meat by the pound—sausage ($11.99), brisket ($12.99), ribs of bovine ($9.09) or porcine ($12.99) origin, pulled pork ($12.99), and more. To keep a hand open for impromptu gong solos, have Jim slap some of that meat between ground-wheat slabs for a barbecue sandwich ($5.59) and side it with potato salad, turnip greens, or black-eyed peas ($2.59 for one serving, $4.99 a pint). Larger appetites have their choice of combo plate with two sides (two meats, $11.59; three meats, $12.99; four meats, $15.79; veggie plate, $7.59). Once your plate looks like a pig exploded on it and your mouth and clothes are gloriously slathered in barbecue sauce, potato salad, and flecks of cobbed corn, finish up your power lunch with a jumbo Texas sweet tea ($2.29) and banana pudding ($2.89), then go nail that job interview.
Valerie Broussard's purpose as Trace's forager is to source fresh ingredients from local farms and to track down the best cheeses, cured meats, jams, and hot sauces from artisan producers. Working in tandem with Broussard, Chef Lawrence Kocurek evokes the personality of Austin, crafting a menu with a conscience that complements the W Austin Hotel's pledge for sustainability and eco-friendly practices. Black lacquered tables cradle sharable plates of charcuterie and fresh oysters as waiters round up ranch strip steaks and all-natural FreeBird chicken breasts, accompanied by accents such as organic rainbow chard and Springdale Farms winter squash.
If the entire restaurant's décor was born from a single burst, the burst must have come from the dining room's modern chandelier, which features silver rods that erupt from a central point and teardrop lights that cast a dim glow through the interior's thin, sprawled boughs. Wide-set stone columns sit nobly against steel-hued drapes, leading eyes to the walls' mirror mosaics and out into the equally stylish W Austin Hotel.
Silver Grill Cafe is a rustic refuge for savory Tex-Mex fare, succoring the famished masses with hearty dinner plates and breakfasts served all day. Elephantine though devoid of elephants, the menu touts golden-fried appetizers, meat-replete barbecue, and russian nesting burgers in sizes for all appetites. Pioneer your meal with a border-blurring appetizer of barbecue nachos, then settle down on a customizable three-meat plate with options such as turkey, ribs, brisket, pulled pork, sausage, and more. Breakfast options include the chorizo mexicano, which hosts enough eggs, spicy sausage, and tortillas to fill both an empty belly and a pair of ears seeking protection from the neighbor's early-rising rooster. Between bites, take advantage of free WiFi to look up new chewing techniques.