Austin native Bryce Gilmore grew up in a restaurant family. After studying at California Culinary Academy in San Francisco, his experience included Montagna at the Little Nell in Aspen before returning home to run a hugely successful food truck. On opening his first Texas cuisine restaurant, Barley Swine, he won best new chef and rising star awards. Late last year he opened a second farm-to-table restaurant, Odd Duck. See barleyswine.com; oddduckaustin.com.
WHERE'S THE BEST TABLE IN AUSTIN?
The best table is Austin right now is Dai Due. The chef and owner Jesse Griffiths has a similar outlook on food that I do in keeping everything local and I respect that in a fellow chef. See daidue.com.
YOUR LOCAL FOOD FIND OF THE PAST YEAR?
We've started using a new seafood purveyor, K&S Seafood (Kim and Scott Treaser) and they make multiple trips to the Gulf (of Mexico) per week, bringing back fresh seafood to landlocked Austin. This has really opened up a lot of seafood options for us at both Odd Duck and Barley Swine.
WHAT'S AUSTIN'S BEST-KEPT FOOD SECRET?
Unfortunately, it's really not a secret anymore but Micklethwait Craft Meats has some solid barbecue - maybe even the best. See craftmeats.com.
FAVOURITE INDULGENCE IN AUSTIN?
The Greenhouse beers from Hops & Grain. They're different in every release and it's a somewhat experimental hop program for them. Plus you can get them in their taproom which is a really fun experience. See hopsandgrain.com.
WHAT'S HOT IN THE AREA RIGHT NOW?
Everyone is talking about South Austin but the Burnet Road area in North Austin is heating up. I am looking at spaces there myself.
BEST TIME TO VISIT AND WHY, FOOD-WISE?
Early summer. It's not too incredibly hot yet, but more importantly it's my favourite food season – onion season.
PLACE TO GO ON A DAY OFF?
The Greenbelt [hiking trails] with my wife and dog – and soon-to-arrive baby.
WHAT SHOULD A VISITOR AVOID, FOOD-WISE IN AUSTIN?
Chain restaurants. There are so many great, locally owned places that are doing things the right way.