Austin’s newest gastropub, Haddington’s, has me eating a bit of crow.  I’m big enough to admit when I’m wrong and with Haddington’s I was WAY wrong.  When I found out one of my favorite chefs in Austin was going to be paired with one of my favorite mixologists, I was ecstatic. My mood quickly turned, however, when I saw the drab pseudo-industrial eyesore exterior.  In my mind, the visual offense from the street was almost enough to keep me away, but luckily my liver completely trumps my brain nearly every time.  And I’m glad because when you walk in the door, Haddington’s becomes a feast for the eyes.  The gorgeously eclectic interior is like what you think a neighborhood English pub would feel like after it went through some sort of TV makeover.  Now that aside, lets talk about the important stuff…  FIrst, with Mr. Bill Norris behind the beverage program you can expect some next level cocktails and he doesn’t disappoint.  The layers of flavors and complexity of his cocktails take your palette on a roller coaster ride, leaving no part of your tongue unstimulated.  The duck fat rinsed sazerac exemplifys this experience, as the richness of the rinsed rye juxtaposed with the bitters and touch of absinthe is mind-blowing.The food at Haddington’s is, as they describe it, rustic American with a British twist but I think it is the other way around.  The menu features clever and well executed British pub fare with local and seasonal sensibilities, in a wide variety of options to satisfy every one from happy hour snacker all the way to full on feasters.  I highly recommend the lamb pie, it was beautifully flavored with tender lamb and a perfect crust.  Give the foie link a pass, it is overly spiced- taking a great idea and making pretty much indistinguishable as foie gras.There is only one thing I find a bit odd, though purely in my head, the cocktails and wines by the glass were pretty much the same price as the entrees. Again, it isn’t like the beverage service is not exemplary or unworthy of the price- it is just a weird thing in my mind. That said, the food is an outstanding value 3 courses will set you back just about $30, just remember that drinks can easily surpass that.All this said, you will find me at Haddington’s often with a duck fat rinsed sazerac in my hand arguing about architectural design.

Austin’s newest gastropub, Haddington’s, has me eating a bit of crow.  I’m big enough to admit when I’m wrong and with Haddington’s I was WAY wrong.  When I found out one of my favorite chefs in Austin was going to be paired with one of my favorite mixologists, I was ecstatic. My mood quickly turned, however, when I saw the drab pseudo-industrial eyesore exterior.  

In my mind, the visual offense from the street was almost enough to keep me away, but luckily my liver completely trumps my brain nearly every time.  And I’m glad because when you walk in the door, Haddington’s becomes a feast for the eyes.  The gorgeously eclectic interior is like what you think a neighborhood English pub would feel like after it went through some sort of TV makeover.  

Now that aside, lets talk about the important stuff…  FIrst, with Mr. Bill Norris behind the beverage program you can expect some next level cocktails and he doesn’t disappoint.  The layers of flavors and complexity of his cocktails take your palette on a roller coaster ride, leaving no part of your tongue unstimulated.  The duck fat rinsed sazerac exemplifys this experience, as the richness of the rinsed rye juxtaposed with the bitters and touch of absinthe is mind-blowing.

The food at Haddington’s is, as they describe it, rustic American with a British twist but I think it is the other way around.  The menu features clever and well executed British pub fare with local and seasonal sensibilities, in a wide variety of options to satisfy every one from happy hour snacker all the way to full on feasters.  I highly recommend the lamb pie, it was beautifully flavored with tender lamb and a perfect crust.  Give the foie link a pass, it is overly spiced- taking a great idea and making pretty much indistinguishable as foie gras.

There is only one thing I find a bit odd, though purely in my head, the cocktails and wines by the glass were pretty much the same price as the entrees. Again, it isn’t like the beverage service is not exemplary or unworthy of the price- it is just a weird thing in my mind. That said, the food is an outstanding value 3 courses will set you back just about $30, just remember that drinks can easily surpass that.

All this said, you will find me at Haddington’s often with a duck fat rinsed sazerac in my hand arguing about architectural design.

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