Founded by a posse of Kentucky-area natives, Trifecta On 3rd distinguishes itself with an enormous bourbon selection and a gourmet bar menu heavy on specialty pizzas. These house pies include the Southwestern chorizo, made with fresh, golden corn and cilantro, and the Fireball, which scalds mouths with jalapeños, serranos, habaneros, and, when in season, the notoriously nuclear Ghost Chili. Between bites, patrons can escape to Trifecta's expansive patio lest their ear-steam obstruct others' view of the interior's seven flat-screen TVs.
Small rows of café tables line the walls of Zaytouna Lounge as well as an outdoor patio with more breezy seating. Servers carry in pots of piping-hot mint and jasmine teas, pouring them into colorful glasses laid out on silver trays. Wafts of sweet hookah smoke drift through the air as players toss balls on the gravel bocce court.
Located on the most happening stretch of Sixth Street in trendy East Austin, Shangri-La was one of the original bars that made the area the hipster party haven that it is today. Part old-fashioned dive lounge and part beer garden, Shangri-La has a dark and mysterious vibe when you first walk through the door. Enjoy specialty cocktails and a great selection of local Texas beer from the full service bar, while a food trailer in the back patio area satisfies your hunger. The garden-like space, filled with picnic tables and trees strung with lights, is also dog friendly. The calendar at Shangri-La includes regular Monday night trivia as well as many community events; a jukebox, pool tables and various games round out the social atmosphere.
An elixir of Pacific Islanders for thousands of years, kava root has been brewed and sipped for its soothing effects, which have been known to ease anxiety and insomnia, while producing a feeling of ease and relaxation. Those loyal to its charms drink it as a safe alternative to alcohol, touting its abilities to liven moods without impairment. At SquareR?t Kava Bar, kava is prepared and served in the traditional way?out of coconut shells. Available in a variety of strains, the menu also features the option to add different flavors, and a short list of snacks to enjoy alongside ceremonial bowls.
White rice and bright slices of vegetables add a colorful counterpoint to the traditional dishes served at Yazmyne'z Restaurant and Mediterranean Cuisine. Delicately spiced pieces of kofta get wrapped in pita sandwiches and savory slices of gyros meat get scattered alongside pepperoni and vegetables atop crispy pizzas. Patrons can inhale sweet puffs of smoke from hookahs packed with specialty flavor combinations, such as peach and mint, melon and kiwi, or Earth, Wind, and Fire.
Kenneth Threadgill stood in line all night to be the first person in Travis County to get a beer license. It was 1933, and the bootlegger and country-music connoisseur had plans to evolve his filling station into something bigger?though even Threadgill probably couldn't have anticipated how big it would become.
It started with touring musicians stopping in for drinks after their shows. By the ?60s, Janis Joplin was on stage, polishing her unpolished sound for crowds from all walks of life. The evolution continued, with Threadgill's hosting artists from Jerry Lee Lewis to Captain Beefheart and expanding into a Southern-style restaurant where the love of music ironed out disagreements and engendered an atmosphere of tolerance.
Today, the original location on North Lamar harks back to Threadgill's beginnings, with current owner Eddie Wilson decking the place out with decor that evokes the Austin of the 1930s to the 1960s, including vintage signs that say, ?I can?t wait for the internet to be invented.? The second location on West Riverside celebrates the 1970s music scene that thrived at the Armadillo?Wilson's former establishment at that location. At both venues, chefs churn out classic Southern food, such as chicken-fried steak and fried green tomatoes, while frequent live music entertains guests.