Hi Hat Public House feature the fowl. For an over-the-top appetizer or entrée, check out the nacho version, with confit duck pieces, roasted bell peppers and tomatoes and melty white cheese “fondue.” The house-made pickled jalapeños piled on top added the crunchy kick the cheesy mess needed.Duck makes everything better. And fortunately, several of the small plates at new East Side craft beer bar the
We also dug the musician-friendly atmosphere, with a tuba mounted to the wall and a drum kit already set up onstage. The impressive number of Texas beers on tap helped too.
2121 E. Sixth St.; 512-478-8700
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