Barley Swine

Wednesday, May 18, 2011 (updated on 5/18/2011 at 5:01 p.m.)

1 of 17

Barley Swine is the newest culinary hotspot from Bryce Gilmore, an Austin native named one of Food & Wine's 10 Best New Chefs of 2011. Like Gilmore's wildly popular trailer Odd Duck, the brick and mortar location on South Lamar serves an innovative menu of fresh local produce and microbrews.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Barley Swine is the newest culinary hotspot from Bryce Gilmore, an Austin native named one of Food & Wine's 10 Best New Chefs of 2011. Like Gilmore's wildly popular trailer Odd Duck, the brick and mortar location on South Lamar serves an innovative menu of fresh local produce and microbrews.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Barley Swine is the newest culinary hotspot from Bryce Gilmore, an Austin native named one of Food & Wine's 10 Best New Chefs of 2011.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Barley Swine is the newest culinary hotspot from Bryce Gilmore, right. Here he works with pastry chef Kyle McKinney.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Here he works with sous chef Sam Hellman-Mass, right.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Bryce Gilmore, an Austin native, was named one of Food & Wine's 10 Best New Chefs of 2011.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Bryce Gilmore, an Austin native, was named one of Food & Wine's 10 Best New Chefs of 2011.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The malted barley crumble.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The Grilled foie gras is served with a spanish tortilla of layered eggs and potatoe and paprika aioli.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The 35-seat dining room is always packed with a line waiting to get in.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Bryce Gilmore, an Austin native, was named one of Food & Wine's 10 Best New Chefs of 2011.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The brick and mortar location on South Lamar serves an innovative menu of fresh local produce and microbrews.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The rabbit turrine is stuffed with pistachios and served with a mousse made of fois gras, rabbit liver, and bacon. Sweet onions soaked in lager and grilled with radish and arugula from Springfield Farms.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The rabbit turrine is stuffed with pistachios and served with a mousse made of fois gras, rabbit liver, and bacon. Sweet onions soaked in lager and grilled with radish and arugula from Springfield Farms.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Barley Swine is the newest culinary hotspot from Bryce Gilmore, an Austin native named one of Food & Wine's 10 Best News Chefs of 2011.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The crab cake crepe is filled with crab, rice, and creme fresh in a white wine sauce served with squash and arugula.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

The crab cake crepe is filled with crab, rice, and creme fresh in a white wine sauce served with squash and arugula.

Sorry, this image could not be loaded.

Click here to refresh.

(Julia Robinson FOR AMERICAN-STATESMAN)

Sous chef Sam Hellman-Mass, right, preps ingredients before the dinner rush on Wednesday May 11, 2011.

Buy This Photo