Iconic Dishes That Define Austin - Austin - The Infatuation

"You don’t go to Jeffrey’s for the oysters. You’re there for incredible dry-aged steaks in a dining room dressed to the nines. But if you go to Jeffrey’s and don’t order the oysters—breaded and fried to a crispy finish, then served with melted leeks and apple cider emulsion—you’re doing yourself a disservice. These are Gulf oysters done right. You want to be right, don’t you? A table at Jeffrey’s isn’t too difficult to get if you’re OK with dining early or late, but if you want to secure a prime time spot on a Friday or a Saturday night, you’ll want to plan a solid two months in advance when reservations get released. You can also usually grab a seat at the bar if you show up early, where you’ll also unlock access to the bar menu, which includes a very good pan-seared steak." - nicolai mccrary, matthew jacobs