The Kimberly
Restaurant · Austin ·
Dry-aged steaks, seafood, pasta, martinis, extensive wine cellar
Dry-aged steaks, seafood, pasta, martinis, extensive wine cellar
"The team behind Red Ash just opened The Kimberly—and if the OG is all exposed brick and upscale rustic charm, this one’s more gold accents, bold modern art, and midcentury glam. The vibe is sleeker and shinier, yet every bit as celebratory. The menu leans Italian, but with fewer pastas and more caviar, lobster, and truffle-topped everything. Steaks are still the star—dry-aged for 30 days and priced by the ounce—but here, you don’t need to book dinner two months in advance to try one (at least not yet). This is your next big date night, built for fresh-pressed pants and little black dresses." - nicolai mccrary, matthew jacobs, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, matthew jacobs, matthew jacobs, nicolai mccrary, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary
"Much like The Godfather Part III or Paddington in Peru, The Kimberly is the third act in a beloved trilogy with some pretty big shoes to fill. And, like the marmalade-loving bear’s adventures abroad, it’s a satisfying closer that holds its own—even if it doesn’t hit the same highs as its predecessors. The Kimberly is a follow-up to Red Ash and J. Carver’s, two Downtown spots that tend to book up long before their 30-day dry-aged steaks even begin to mature. But while Red Ash is all exposed brick and rustic charm, The Kimberly goes for gold accents, bold modern art, and upmarket glam. It feels sleeker and shinier, if a little less warm than its older siblings. The menu leans Italian, except there are fewer pastas and more caviar, lobster, and truffle-topped everything. Steaks are still the centerpiece, but here they share a stage with beef Wellington, wood-roasted duck breasts, and massive veal parms that spill off the plate. photo credit: Nicolai McCrary photo credit: Nicolai McCrary photo credit: Nicolai McCrary Pause Unmute Start with one of the tartares and some warm Parker House rolls topped with aged cheddar, then order a massive steak to share, and load up on excellent sides that could all hold their own as dedicated apps. And if you get the veal parm, try to avoid the temptation to pick it up by the bone when you get near the end. This is a restaurant built for fresh-pressed pants and little black dresses, and you don’t want to spill marinara sauce all over your nice threads. The Kimberly might not be the golden anniversary reservation that Red Ash is, but it’s a date night that earns its spot in the lineup. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Yellowfin Tuna Tartare There are a handful of crudos and tartares on the menu, and the standout is the yellowfin tuna with mandarins, avocado, sesame, and tamari. It’s a solid take on a classic, and a light, refreshing way to kick off an otherwise heavy meal. photo credit: Nicolai McCrary Burrata with Roasted Red & Gold Beets This salad feels a little more rustic than most dishes here, with thick onion slices that require some knife work. But the burrata is creamy, the roasted beets are sweet, and the toasted pistachios add the right crunch. photo credit: Nicolai McCrary Steaks If you’ve tried Red Ash's steaks, you know what to expect. Ask your server what’s available, and they’ll recite sizes and cuts like you’re at a meat auction. We usually go with a smaller cut, like the bone-in filet, in order to sample more of the menu. All of the steaks we’ve had have been cooked and seasoned perfectly, and the monthlong dry-aging gives them a rich, beefy flavor with just a hint of funk. photo credit: Nicolai McCrary Beef Wellington It’s rare to find beef Wellington on a Texas menu, and rarer still to find a good one. The Kimberly’s version swaps the traditional prosciutto for applewood bacon and the duxelles for freshly shaved truffles. The flavors are promising, but the underbaked pastry leaves a gummy layer of dough that brings down the dish. photo credit: Nicolai McCrary Veal Chop “A La Parmigiana” A spectacle to look at and a feat to finish. The veal is juicy and well-cooked, and the marinara hits the perfect balance of sweetness and acidity. It also comes with a bowl of nicely seasoned spaghetti with garlic and butter. This dish alone could easily feed two. photo credit: Nicolai McCrary Dessert The desserts skew large and decadent, including a trio of crème brûlées and a coconut and vanilla creme cake as big as the plate. Our favorite is the burnt marshmallow gianduja tartufo that’s almost as fun to say out loud as it is to crack into. Maybe also save room for a casual pour of Louis XIII cognac if you’re feeling fancy and don’t mind parting with a few hundred dollars. photo credit: Nicolai McCrary" - Nicolai McCrary
"From the team behind Red Ash and J. Carver’s, this downtown fine-dining spot centers on a wood-burning grill and will serve dry-aged steaks, seafood flown in daily, and house-made pastas. The restaurant will include a full bar with martinis and a wine room holding more than 1,000 bottles, aiming for an elevated steak-and-seafood experience." - Erin Russell
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