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Inventive cocktails and a Texas-inspired menu combine with some of the best views in the city for a genuinely Austin experience.


Sunday – Thursday
1:00 pm – 12:00 midnight
Friday – Saturday
1:00 pm – 1:00 am

Signature Food & Drinks

  • A hand holding cocktail shrimp designed to look like a cocktail drink.
    Shrimp "Cocktail"

    Easily shareable, this jumbo "cocktail" features fresh Texas gulf shrimp, served with house-made tortilla chips and cocktail sauce.

  • Tacos on a blue plate.
    Jicama Tuna Tacos

    Made with fresh tuna, ripe avocado and a cucumber-pineapple pico, this lighter take on tacos is a refreshing Summer option.

  • Hands holding a large chocolate chip cookie on a plate.
  • A woman in a black dress drinking an orange coloured cocktail.
    Smokey the Cannon Cocktail

    Featuring 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.


  • June 12 – August 31, Monday – Thursday


    It’s time for a par-tea. Enjoy a Texas twist on afternoon tea including tea-inspired cocktails, hot teas and tasty small bites.
    View Menu
  • Wednesday – Saturday

    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.
    View Line-up

The Team

A portrait of female Chef Abril Galindo leaning against a table and smiling in her white chef coat

Abril Galindo

Executive Sous Chef
Born 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.

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