Best Garden Restaurants In Austin Near Me

4worldlovers: Starting June 17th, brunch hours will be from 11 am - 3 pm Saturday and Sundays only

Come as you are and linger for a little or long while. Fill your bellies with familiar regional cuisine and sip something special amidst our pastoral setting.

Sweethearts Bradley Nicholson and Susana Querejazu return home to Austin to fulfill their vision of Lutie’s after mastering their craft in notable restaurants across the globe.


While Bradley Nicholson has cooked in top kitchens in San Francisco and Copenhagen, Texas will forever be home. “I am excited to return to Austin, where regional heritage and responsibly-sourced cuisine are truly celebrated,” he says. Nicholson served as chef de partie at Enoteca Vespaio and Vespaio Ristorante for two years before joining the Barley Swine team in 2011 as executive sous chef, where he worked with chef-owner Bryce Gilmore until 2017. Nicholson has also cooked at the three-Michelin-starred Benu in San Francisco and under former Noma chef Matt Orlando at Amass in Copenhagen, where he learned to forage and embrace a no-waste philosophy. In 2015, Nicholson was recognized in Zagat’s prestigious 30 Under 30 List.

4worldlovers: At the end of the day, Banger's is all about being a wonderful place to eat, drink and hangout. Not too rowdy, not too laid back, just a good old fashioned good time.

Homemade sausage, craft beer, pig roasts, beef jerky, pickled vegetables, spring days in Texas, Sunday brunch, and all forms of Americana & country music are a few of our favorite things.

We understand that the best way isn't always the fastest or easiest way, and we're ok with that. We believe that quality food, made from scratch, can still be sold at an honest price.

4worldlovers: Easy Tiger began as a bake shop and beer garden carved into the heart of the Waller Creek district of Austin’s downtown. On the patio, amongst the rocks, locals and tourists found a bustling beer garden with an ivy laden table tennis scene and a quaint little European bake shop upstairs. Bakers (we call them dough punchers) baked a little extra each night, and eventually restaurants and markets all around town began to carry our artisan bread and pastries.