Inventive cocktails and a Texas-inspired menu combine with some of the best views in the city for a genuinely Austin experience.
Hours
- Sunday – Thursday
- 1:00 pm – 12:00 midnight
- Friday – Saturday
- 1:00 pm – 1:00 am
Signature Food & Drinks
Shrimp "Cocktail"Easily shareable, this jumbo "cocktail" features fresh Texas gulf shrimp, served with house-made tortilla chips and cocktail sauce.
Jicama Tuna TacosMade with fresh tuna, ripe avocado and a cucumber-pineapple pico, this lighter take on tacos is a refreshing Summer option.
Smokey the Cannon CocktailFeaturing chili-infused mezcal, tequila, Licor 43, tamarind juice and grapefruit soda, this burnt orange drink pays homage to the replica Civil War artillery cannon that has served as part of UT’s pageantry at football games since 1953.
Events
- Sundays, 2:00 pm – 4:00 pmReserve A Table
A-TEA-X Afternoon Tea
Join us for a par-tea each Sunday in Live Oak! In this modern update to our popular afternoon tea, tea-inspired cocktails are paired with small bites ranging from miniature smoked brisket sandwiches and mango-shrimp cocktail to bite-sized chocolate tacos and jasmine tea macarons. - Wednesday – SaturdayView the Line-up
Live Music
See what the Live Music Capital of the World is all about with jam sessions in Live Oak featuring some of Austin’s top musicians. - September 17 - October 3View the Menu
Oktoberfest Menu
Celebrate Oktoberfest in Live Oak with a menu of Bavarian specialties and traditional beer on tap. Created by German native and longtime executive chef Elmar Prambs, food dishes include authentic favorites such as giant pretzels, bratwurst and sauerkraut, finished off with a Kirschwasser Black Forest cake for dessert.
The Team
Abril Galindo
Executive Sous ChefBorn and raised in Guadalajara, Mexico, Abril's early exposure to gourmet meals was limited. Her first taste of a truly well-prepared dish opened her eyes to the joy of cooking. In 2010, Abril joined Four Seasons Resort Punta Mita as a culinary intern, a role that allowed her to rotate through a variety of positions in the kitchen. After working at several Mexico restaurants and hotels, Abril was recruited to rejoin Four Seasons Hotel Austin. Her work ethic, creativity and passion for cooking quickly became apparent, eventually leading to her promotion as executive sous chef in 2017.
