Ignore that Keep Out sign. I’m excited about this place. You have probably noticed construction of the historic, post-war building near 35th Street and Jefferson. This former residence has been going through a transformation. A long one. But, the booths are in, gas lines are connected, walk-ins are on. El Arbol is about to open and aims to set the standard for Argentinean cuisine in Austin.
If this place doesn’t make it, it’s not for lack of trying. Every aspect of the project was thought through. Twice. Andrew Sorrell, the managing partner who grew up here in Austin, told me the construction process was a nightmare. From permits to parking to hostile neighbors. All the hoops seem to be jumped through and the light can be seen at the end of the tunnel.
Here are the highlights. Authentic Argentinean cuisine. One-off massive oak fired grill. Joel Mozersky designed interior (Uchi, La Condessa, The Belmont, Antonelli Cheese Shop). Full bars on the second and third stories. Decks on every story wrapping around a 200 year old Oak tree (the ‘el arbol’). Extensive wine cellar specializing in Argentinean wines. Media room, 50+ bicycle parking, elevator, dumb waiter, city view…I just ran out of breath.
The kitchen will be run by Chad Dolezal (formerly of Bess Bistro). Crockett Moore is the Sommelier (formerly of Cork & Co.) And, GM Victor Farnsworth (formerly of Four Seasons) will be managing the floor with Russell Rich (formerly of Central Market Café). More info to come. Probably a lot more.
El Arbol : 3411 Glenview Ave. Austin, TX : Opening late February
Thanks Christian! I’ve been waiting for this place since its close to the hood. It seemed to be stalled. Do you have any opening news for Streat, Michael Vilim’s new restaurant?
So, are there no Argentines involved in this Argentine restaurant’s operation?
Uhhh, that grill is bad ass (said in Beavis’ voice) Look forward to beverages on the patio with tasty grilled stuff. Certainly have a good team. Yeah, I’m surprised there isn’t a token Argentine on the team. Mmmm chimichurri…
I’d like to add: I’m a big fan of Argentine food, having been to Buenos Aires. That’s why I’m curious about no news of Argentine involvement in the restaurant. Will the beef be imported from the Pampas?
That’s a good question. They told me that they are going to have traditional cuts, but didn’t mention the source. I am set to follow up with them next week and I will ask.
This is going to be a great restaurant. I grew up in Argentina, now live in Austin and travel frequently to Buenos Aires. During the past two years and I have been in contact with Andrew Sorrell and his staff, while they were in the process of getting El Arbol off the ground, Andrew and staff have made several trips to Argentina during this time, and have had the opportunity to sample the best of Argentina’s restaurant, from the boliches (bistros) to the new trendy restaurants in Recoleta and Palermo. Wihout a doubt, they have incorporated great dishes typical of Argentina. They have also visited several of the wineries in Mendoza and have put together a most impressive wine selection. To top it all The Arbol has a magnificent “parilla” (grill), a great bar topped with Argentine hardwood counter, Argentine wood floor and doors, and a fine collection of Argentine art.
The dishes I have had the opportunity to sample are incredible, from the Argentine cut meat dishes to the appetizers and desserts. I believe that The Arbol is a great addition to Austin and particularly to West Austin, because of its location. Give it a try!!
That’s exactly what I wanted to learn. Now I’m excited.
Carlos, Thanks for the info and it was a pleasure meeting you this week.
I’ve eaten here twice, the food is great! The grill is one of a kind!
And to respond to the imported beef question – it is illegal everywhere in the united states to import beef from argentina. So no, the beef isn’t from argentina, as much as they would like it to be. But the cuts, style, inspiration – all very south american. Enjoy!
I haven’t been there yet but I just saw the menu and there are SEVERAL dishes that are not from Argentina, and the ones that are supposed to be, like empanadas, are made with different ingredients.
So, you can serve whatever you want at your restaurant but please don’t describe it as something that it’s not. May I suggest: “Argentine with a twist” or even better “South American with a twist”.
FYI: I’m from Argentina.
Before you comment, it would be smart to try it! If you think “matambre” is not an Argentine dish, you we were probably wanting a taco.
Carlos: what part of “I’m from Argentina” didn’t you understand?
Matambre is not cooked with spinach and definitely not with “rosemary
mustard sauce and malbec reduction”
All I’m saying is that it’s not authentic. I didn’t say is bad, I didn’t say anything about the service or the place. I only talked about the menu.
Please read my comment.
Estoy de acuerdo con Marcela. Como somos todos Argentinos no necesitamos hablar en ingles. Yo creci en BsAs y hace 25 años que vivo aqui y visito Argentina por lo menos 3 o 4 veces al año. Tengo una colleccion de libros de Cocina Argentina escritos por cocineros muy conocido. Nunca encontre un matambre como el que hacen en El arbol. Marcela you are right, the food could be excellent, outstanding, and incomparable but it’s not authentic. By the way, all my argentinean friends and my family think that I make the best “ARGENTINEAN MATAMBRE” . If you like sauce in the matambre might
I suggest “chimichurri” ( FYI not on the menu)