Opening in May, Searsucker
is the third outpost of the concept from Top Chef
finalist Brian Malarkey. The restaurant, which also has locations in San Diego and Scottsdale, Arizona (pictured), is in Austin's warehouse district and will serve New American classic cuisine with cocktails, craft beer, and wine. The 7,000-square-foot space will seat 293. The entire restaurant will be available for buyouts, and a semiprivate space will seat 12 to 14 people.
Photo: David B Moore