Este

"This Cherrywood Mexican seafood spot is an excellent introduction to the michelada. Three versions are on the menu. The Chelada is a straightforward combination of Mexican lager with salt and lime, while the Cubana incorporates house Petroleo for a savory drink. The star of the show is the restaurant’s michelada, which includes the same Petroleo but adds homemade sangria for its signature red color and fresh fruit juices with the tanginess of grapefruit. Enjoy it during happy hour paired with mariscos either in the dining room or out on the patio." - Reese Oxner

"This Cherrywood Mexican seafood restaurant’s happy hour is full of great deals on larger format dishes. There’s $25 off the seafood tower, $15 off seafood platters, and 50 cents off oysters, and the discounts don’t stop there. Get deals on fish tacos, tuna empanadas, and ceviche, plus drinks — Bottles of wine are 25 percent off and margaritas are $10 from 5 p.m. to 6 p.m. Monday through Thursday and from noon to 5 p.m. Friday through Sunday in the dining room or on the expansive patio." - Darcie Duttweiler

"This Cherrywood restaurant from the team behind Suerte is the ultimate destination for quality coastal Mexican food in Austin — that’s why the team, led by Fermín Núñez, won an Eater Award in 2023. Everything is so flavorful, such as the messy camarones “el ricas” (buttery spicy grilled shelled shrimp), the creamy salsa-drenched pan-seared halibut, and the fresh raw bar offerings. There are indoor and outdoor dine-in services." - Nadia Chaudhury, Erin Russell

"Mexican seafood restaurant Este is offering a holiday-themed dessert menu. Executive pastry chef Derrick Flynn leads the Feast of Sweets. Diners will get a bunch of cakes and pies like the carrot cake with a pineapple-passionfruit reduction and brown butter-cream cheese frosting; cheesecake with an Oaxacan crema custard, graham cracker crust, raspberry-guava jelly, and candied pepitas." - Nadia Chaudhury

"Inherently, seafood makes for a pricier meal, and the menu at the Blackland Mexican seafood restaurant is well worth the extravagance. Chef Fermín Núñez pulls off fantastic, flavorful, and fresh dishes like the creamy trout a la pulla or the messy fun camarones “el ricas,” and a decadent seafood tower with clams preparados and morita-drawn butter lobsters. Book reservations online; there are indoor and outdoor dine-in services." - Erin Russell, Nadia Chaudhury