Opened 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, is in Austin's warehouse district and serves New American classic cuisine with cocktails, craft beer, and wine. The 7,000-square-foot space seats 293. The entire restaurant is available for buyouts, and a semiprivate space seats 12 to 14 people.
Photo: Paul Bardagjy for Searsucker