The restaurant’s interior includes a bar, a banquette, and an outdoor patio space.īill’s co-founders are Stewart Jarmon and executive chef Daniel Berg. The space is designed to evoke the spirit of old New Orleans with natural woods, custom jade-toned tile work, and antique finishes. Other classics include hurricanes, Death in the Afternoons, and French 75s. negronis include ones made with Nikka gin, Cocchi Torino and Carpano Bianco vermouths, Campari, and lemon and orange twists. Of the latter, there’s the Siberia (Ford’s gin, basil eau de vie, Carpano Bianco vermouth, black pepper mist, saline, and a lemon twist), and the Dangerous Curves (with Cascahuin Blanco tequila, Dolin dry vermouth, a Rum Fire mist, lime oil, sweety drop pepper, and a black salt rim). The cocktail menu at Bill’s offers a selection of classic and house drinks, along with variations on the negroni and martini.
There are also two seafood tower options: the Lavaca with oysters, shrimp, clams, lump crab, tuna tartare, and king crab and the Colorado with oysters, shrimp, lump crab, and clams.īill’s dinner plates include steak tartare with chateaubriand, hazelnut, black truffle, and quail egg jumbo lump crab cake with remoulade and grilled lemon a large lobster roll with tarragon aioli, and fries a brisket and short rib burger with pickled okra, cheese, and fries mozzarella stix with caviar, horseradish, and vodka creme fraiche and seared red snapper with golden tomato vinaigrette and fines herbes. The restaurant’s raw bar includes oysters from the East and Gulf coasts yellowfin tuna tartare with lime, black garlic molasses, and avocado mousse jumbo lump crab cocktail with mustard sauce, cocktail sauce, and saltines sea urchin with scrambled eggs and trout roe littleneck clams with michelada vinaigrette and tajin and seared scallop with corn custard and pickled Fresno peppers. Third Street restaurant and lounge will debut on Friday, May 5. A new seafood and cocktail restaurant, Bill’s Oyster, is opening in downtown Austin this week.
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