The SXSW Reservations You Should Make Now - Austin - The Infatuation
"A meal at Red Ash is often heavy-handed—expect lots of butter, garlic, bone marrow, and cheese in just about everything—but you come here to celebrate big occasions. It’s basically a rustic Italian restaurant imagined through the lens of a swanky downtown steakhouse. The pastas are homemade, and almost everything is cooked on a live wood fire. It’s also one of the only places you’re going to find a 50-day dry-aged steak in town. How to get in: Red Ash has been closed for nearly six months but recently opened up reservations beginning in March. This is one of the tougher tables to get in Austin, with tables typically booking up anywhere from four to six months in advance, but that timeline is currently a lot shorter. Just keep in mind that this opening is not guaranteed, so make your reservations now but maybe don’t start sharpening your steak knives just yet (also, please don’t bring your own steak knives). You might get lucky by calling on the day of and asking about cancellations, but if you want a guaranteed table, you’ll need to start planning early. Reservations open up six months in advance, and prime time tables book up about four months in advance (and about two months for the late-night seats). If you’re mostly here for steak, you can get a very similar steak at Red Ash’s sister restaurant, J. Carver’s, with a little less planning. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - nicolai mccrary
