About this Business
- HoursSun-Sat4:30 PM - 11:00 PM
From Our Editors
Jeffrey’s: A User’s Guide
- Starter: crispy fried oysters with tarragon aioli
- Entrée: 32-day dry-aged bone-in strip steak from the local Beeman Family Ranch
- Dessert: fig linzer tart with fig-leaf ice cream, cognac-soaked walnuts, and raspberry sauce
What to Expect: If you haven’t been to Jeffrey’s since it was revamped in 2013 (it’s been around since 1975), expect the unexpected. The space reflects Austin’s evolving culinary scene with a new interior, attitude, and menu. In the kitchen, chefs prepare French cuisine with a Texas spin, and specialize in dry-aged prime beef that’s sourced from local farms and roasted over live oak. White tablecloths, leather-bound menus, and a walnut bar exude elegance.
While You’re Waiting: Pop into Josephine House, a cozy cottage tucked just behind Jeffrey’s. The spot’s elegant selection of cocktails should prime your palate for Jeffrey’s upscale decadence.
- You don’t need a jacket, but you’ll want to get spiffy. Shorts and T-shirts won’t play in this atmosphere.
- Valet service is complimentary. Notice the valets’ sweatband-and-polo uniform, inspired by the whimsical aesthetic of filmmaker (and homegrown Texan) Wes Anderson.
Crudité: a collection of raw vegetables, often served as an appetizer
A la plancha: a Spanish cooking technique that involves grilling atop a metal plate
Rants and Raves
“In an era of restaurants known for an off-the-cuff approach, these destinations [Jeffrey’s and Josephine House] are sophisticated fine-dining throwbacks where the flower arrangements matter, the comfort of the chairs matters, and, refreshingly, the customer matters.” – Bon Appetit
“I had my best steak of the year—one that included a visit to Wolfgang Puck’s Cut in Las Vegas—on a recent visit to Jeffrey’s.” – Statesman
“Jeffrey's new dessert attraction is made-to-order soufflés ($12) that take 20 minutes to prepare … On our recent visits, the offerings were espresso with dark chocolate sauce and whipped cream, goat cheese with lavender honey and lemon ice cream, and chocolate with ice cream. These impressive little feats of culinary expertise are worth the wait.” – the Austin Chronicle