Gabrielas Downtown

"Just like the venue itself, Gabriela’s micheladas are a bit maximalist. The Miche-Helada Pop is an over-the-top combination that includes a house-made michelada popsicle. The Aguachil Michelada is crowned with shrimp aguachile, and bargoers can also enjoy other combinations like micheladas garnished in ceviche or fruit. All versions are served with chamoy, lime, chili powder, and peanuts, and can be made extra-boozy with mezcal or tequila. Share the experience with Gabriela’s  Cervaza Preparada — five Mexican lagers garnished with aguachile, peanuts, and chamoy. A popular spot for brunch, Gabriela’s is known for getting the party started at any time of day." - Reese Oxner

"Brunch at Gabriela’s feels like a tropical vacation at a clubby resort. The restaurant is tucked away on a little hill near Downtown overlooking the Austin skyline, with a patio that feels like it’s always packed—on the weekends, there’s even a DJ spinning everything from old Nelly hits to Bad Bunny. Potted plants hang from the rafters, while the colorful wooden fencing that encloses it all adds a sense of seclusion and escape. The difference between here and your average resort/club is that the food is worth the visit alone. Grab a frozen margarita pitcher for the table, then load up on queso fundido, chilaquiles, and rum-soaked french toast." - nicolai mccrary, raphael brion, matthew jacobs

"Gabriela’s Group started in 2018 with Mexican restaurant Gabriela’s on East Sixth, and also includes two other nightclubs: Mala Vida a few blocks away on Sixth Street and venue Mala Santa in Far East Austin." - Erin Russell

"Brunch at Gabriela’s feels like a tropical vacation at a clubby resort. The restaurant is tucked away on a little hill near Downtown overlooking the Austin skyline, with a patio that feels like it’s always packed—on the weekends, there’s even a DJ spinning everything from old Nelly hits to Bad Bunny. Potted plants hang from the rafters, while the colorful wooden fencing that encloses it all adds a sense of seclusion and escape. The difference between here and your average resort/club is that the food is worth the visit alone. Grab a frozen margarita pitcher for the table, then load up on queso fundido, chilaquiles, and rum-soaked french toast. photo credit: Holly Dirks photo credit: Holly Dirks photo credit: Holly Dirks photo credit: Holly Dirks" - Nicolai McCrary

"Gabriela’s, both locations, are adjusting hours due to the winter storm." - Nadia Chaudhury