East Austin Italian restaurant Le Cowboy, from celebrated chef Grae Nonas, is closing inside a thirty day period. Its last day at 2113 Manor Highway close to Cherrywood will be on Friday, February 19 for dine-in patio provider, with takeout only out there on Mondays.
Le Cowboy is recognized for handmade pastas like strozzapreti all’amatriciana and ricotta tortelli, as perfectly as a hefty hen parmesan specific and appetizers like olives and fresh-baked bread with cultured butter. Nonas, who is from New England, wrote in an Instagram write-up that the pop-up “is, in all senses, me. An outsider seeking to uncover himself in cowboy nation.”
Le Cowboy was usually supposed to be a non permanent cafe, working out of the previous Elaine’s Pork & Pie space that previously held a momentary deli iteration of farmers marketplace standard Mum Meals. The building is aspect of the forthcoming Mexican seafood restaurant Este, from Suerte’s Sam Hellman-Maas and Fermín Núñez, which will open in late 2021. Fellow non permanent resident, vegetable-centered truck Rogue Radish from founding Pitchfork Fairly chef Max Snyder, will also be shifting along before long, while there is no timeline for that yet.
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Le Cowboy opened in August as a takeout-only restaurant, but expanded with patio eating starting in Oct, leaving Mondays open up for to-go orders. Nonas explained to Eater that his compact group did not want to compromise on high-quality and was consequently unable to guidance to-go foodstuff as very well as patio dining at the same time.
As considerably as what’s next for Nonas, he suggests that is “still very substantially up in the air.” He hadvert previously explained to Eater that “the plan is to invest our residency listed here developing some thing that can scale into a little something much larger, and much more long-lasting down the line.”
In advance of opening Le Cowboy, Nonas was the founding executive chef of South Austin hotel cafe Carpenters Corridor. It opened in November 2018, and he left in 2020. He was also one particular of the co-founding government cooks of Southern restaurant Olamaie, and was named to Foods & Wine’s Most effective New Chefs listing in 2015.