Aris

"Near the entrance of this large, buzzy Clarksville spot is a glass room about the size of a small Manhattan apartment where dry-aged meats sit for weeks at a time, patiently awaiting their grand debut. Try not to stare. Large-format steaks take center stage at Aris, but it’s the small Mediterranean plates and seafood entrees that are worth crossing Downtown traffic for. This is the type of place where you can get dressed up. Start with a riff on a classic cocktail, order the crudo and a salad, and maybe get a steak—it arrives with a few tableside flourishes that we won’t spoil for you." - nicolai mccrary, matthew jacobs, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, ni

"There’s a breed of restaurant that we like to call The Big Sexy Steakhouse. Any place that qualifies is chasing the same goal: to give you the kind of night that feels like you just closed a big deal over a perfectly seared ribeye or walked off the stage after a legendary set at ACL. Aris is a swanky Mediterranean-inspired steakhouse in Clarksville, and while you might not leave channeling a sold-out headliner, it fulfills its role as a seductive spot for a special night out. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Aris stands out like a big glass box in a neighborhood full of old wooden craftsman houses, because that’s exactly what it is. It’s modern and sleek, and dinner here feels like you’re in the background of an expensive watch ad. Near the entrance, there’s a glass room about the size of a small Manhattan apartment where dry-aged meats sit for weeks at a time, patiently awaiting their grand debut. It’s an anchor between the large wraparound bar and the dimly lit dining room full of couples on third dates and businesspeople in suits swirling glasses of Bordeaux like their livelihoods depend on it. photo credit: Richard Casteel Large-format steaks take center stage on the menu, but it’s the small Mediterranean plates and entrees that are worth crossing Downtown traffic for. Grab a bone-in strip or a ribeye to see what the steaks are all about, and have them serve it on the big wooden cutting board—it comes with roasted bone marrow and some flaming herbs that help to justify the tableside upcharge. But prioritize the smaller plates, like the hiramasa crudo, roasted beets, and the crispy cigars filled with sweetbreads. They’re exciting enough to help transform Aris from something ordinary into something big, sexy, and worthy of the price tag. Food Rundown photo credit: Richard Casteel Bread We’re ready to declare this the best free bread course in Austin. It comes with two different loaves and three distinct dips—we like the olive oil marmalade and the confit tomato ones best, but there’s no need to choose. photo credit: Richard Casteel Hiramasa Crudo In a time when yellowtail crudos get slapped onto every fancy menu, Aris’ version is just different enough to make the dish exciting again. The fish is swimming in a small pool of black garlic shoyu, blood orange, and preserved lemon. photo credit: Richard Casteel Beetroot A single, large beet gets stuffed with five different cheeses, then roasted until it’s soft and fork-tender, and sliced open tableside. The whole thing looks like a big pink mess, but it’s incredibly rich and savory, with a nice sweetness from the beets. photo credit: Richard Casteel Aris Cigar These are stuffed with ground beef and heavily spiced sweetbreads, then fried to a golden, crispy finish. A server cuts them into bite-sized pieces at the table, then you can dip them in hummus with cardamom oil. Definitely get an order to share. photo credit: Richard Casteel Moroccan Tiger Shrimp For the culinary nerds out there, these are U4 shrimp. For everyone else, they’re just f*cking massive—kind of like eating a small lobster. They come three to an order, and they’re served in a creamy bouillabaisse that adds a rich, slightly tangy punch to each bite. photo credit: Richard Casteel NY Strip Most of the steaks are dry-aged for at least two weeks, when they start to take on some light nuttiness, but not quite long enough to really be funky. They’re seasoned lightly, but they do come with a small pile of salt so you can take matters into your own hands. The steaks won’t disappoint, but they likely won’t be the highlight of your meal, either." - Nicolai McCrary

"Aris describes itself as a “modern Mediterranean steakhouse” with a menu that heavily features dry-aged beef. The Clarksville spot has an open kitchen and a dining room full of tall windows. While this is the restaurant group’s first outpost in Austin, they also have locations in Houston, New Orleans, and Costa Rica." - nicolai mccrary, matthew jacobs

"Sof Hospitality, the group behind Israeli steakhouse Doris Metropolitan, which has locations in New Orleans, Costa Rica, and Houston, has brought its Mediterranean flare to Austin. Aris, a Mediterranean-style steakhouse, opened in mid-January, in Clarksville, boasting dry-aged prime cuts of meat and a variety of dishes like Moroccan tiger shrimp served with challah, and a variety of vegetable dishes like Israeli salad and honey-glazed harissa carrots to complement the steaks. Sof, a James Beard Awards semifinalist for Outstanding Hospitality, also owns the Mediterranean restaurants Hamsa, Badolina Bakery, and Okto in Houston." - Brittany Britto Garley, Nadia Chaudhury

"The U-shaped bar at Aris, which opened in January from Houston-based group Sof Hospitality, is a lively spot in the heart of the sleek Clarksville dining room. The cocktail program at the Mediterranean-leaning loungey steakhouse is a curated selection of flavors designed to complement the cuisine, which includes giant, high-quality dry-aged cuts of beef and flavorful apps, like a ground beef “cigar.” The Spanish-style Aris G&T and the Aris Martini, with accouterments of olives and frozen onions served on the side, are featured cocktails." - Darcie Duttweiler