"Salty Sow is a classic Southern-inspired place that has a lot in common with other restaurants that emerged during the gastropub boom of the early 2010s—elevated comfort foods with lots of meat, local ingredients, and a general farm-to-table approach. It’s a reliable Cherrywood spot with large plates that you’ll still be thinking about on the way home, or after one of the best Happy Hours in the area. Grab a seat in the dark dining room or on the large, semi-enclosed patio and get comfortable. This is a cozy place to hang out for a while and sip blood orange frozen margaritas while you try to say “tripled-fried duck fat fries” three times fast. Food Rundown photo credit: Nicolai McCrary Cocktails Most of the cocktails are either classics or riffs on classics (like a maple glazed Old Fashioned), and they’re all done well. Make sure to try the frozen blood orange frozen margarita, particularly if you’re sitting on the patio during Austin’s warmer months. photo credit: Nicolai McCrary Rosemary Honey Dipped Fried Chicken These are a Happy Hour special that alone is worth the visit. The two pieces of chicken are tender, juicy, and fried to a crispy finish, and the rosemary honey they’re doused in tastes like a sweet Southern hug. It also comes with a biscuit that helps make this a pretty satisfying meal on its own. photo credit: Nicolai McCrary Brussels Sprout Caesar Salad It’s not easy getting your daily vegetable intake from the meat-heavy menu, so it’s important to add a salad to any order. We like the brussels sprout salad—it’s a fairly classic Caesar with a nice bitter twist. photo credit: Nicolai McCrary Crisp Chicken Thighs The thighs are cooked well, the potatoes are nicely smashed, and the neck bone gravy they’re all swimming in is rich and savory. This probably won’t be the highlight of your meal, but you won’t be disappointed either. photo credit: Nicolai McCrary Petite Bone-In Filets These tiny steaks are perfect if you want a morsel of tender steak without commiting to a full steakhouse experience somewhere else. The mushrooms add a nice earthiness, and the red wine sauce is pretty classic. No wild cards here, just a solid plate of food." - Nicolai McCrary
