What You'll Get
- $20 worth of upscale Mexican cuisine at Garrido's
- Mexican with a modern twist
- Brunch, lunch, and dinner
- Seasonal, local, and organic ingredients
- Tree-cloistered, creek-side patio
- Convenient downtown location
- Reservations recommended.
The Austin Chronicle says:
- Now that the weather is cooler, the patio (with about as many tables as the interior dining area, some covered) is the place to be. Garrido's has capitalized wonderfully on its Shoal Creek setting to create a relaxed, Shady Grove feel...Who says urban living has to be stressful? – Katherine Gregor
- Garrido's tacos are more like a modernized version of authentic Mexico City fare than Tex Mex, and they are very creative and quite good. – Mark Denton, Urbanspoon
- I would describe the food and atmosphere as upscale, trendy Mexican/Latin cuisine. While they charge you for chips and salsa, the chips were delicious...they serve warm salsa which I love. I split the shrimp tacos with mango salsa and was very happy with my choice. – mayoatx82, Citysearch
The Fine Print
Limit 1 per table during lunch, 2 per table for dinner. Not valid for alcohol. No cash back. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Garrido's Patio Dining
Chef David Garrido has been creating a buzz in the Austin dining scene for years. And people have taken notice. The former chef at the popular fine-dining establishment Jeffrey's was invited to the James Beard House in New York City and to open a Jeffrey's at the Watergate in Washington DC. He has also appeared on the Food Network show Chopped and did Dancing with Stars Austin.
At Garrido's Patio Dining, he combines fresh, local, and organic ingredients into his New World Latino cuisine—his playful twist on traditional Mexican recipes. Garrido whips up lamb chops coated in a chile-honey demiglaze and topped with mango-cilantro yogurt, and he stuffs tacos with creative ingredients such as coffee-rubbed steak and gulf snapper. He also fries oysters and piles them atop yucca root chips, and then sends the dish out with habanero honey aioli.
Diners enjoy these dishes outside on the patio, which overlooks picturesque Shoal Creek and cools patrons off with misters and fans. They can also dine inside, where live music and refreshing cocktails—including watermelon-jalapeño margaritas and mojitos made with fresh mint—inspire dance competitions to determine who takes home leftovers. The restaurant is open for dinner seven days a week and brunch Saturday and Sunday from 11 a.m. to 4 p.m.