Garrison — Restaurant in Austin

Overall, I really enjoyed the flavors the restaurant presented. Ryan, the server, mentioned that everything has a theme of fire or smoke, and I could definitely tell. The profiles themselves were subtle, thoughtful, and indelibly scrumptious. And though I visited on a Tuesday, I think the ideas were grander than the overall execution. Nevertheless, those flavors and techniques and tastes were so excellent that I was not even mad. First, I ordered the Antiquity cocktail, which was basically a gin-based old fashioned, and it, too, was light and delicate while still reminiscent of a traditional old fashioned. Then, the first bites of a profiterole and chickpea cube were also good. My only criticism would be that the cube had a bitter kind of taste, and honestly, I was unsure if it was the aioli dot that topped it or if it was the chickpea cube itself. I think maybe a bit more acid or a less bitter aioli would help it deliver on its intention For an appetizer, I went with the octopus, because I savor a well-executed tentacle. This also did not disappoint. The rouille was velvety and striking in its peppery notes. One theme that Garrison sustained exquisitely were the additions of fruit to dishes like this one. They included small black orange slices and cherry tomatoes that added a balanced addition of sweetness and acid against the meaty, greatly crisp exterior of the octopus. However, the octopus was slightly over and could have been more tender. Had that been avoided, it would have shined. For the entrée, I dined on the duck breast with foie gras and black truffle. The brioche and duck were superb. The duck I've had in the past has tended to be incredibly gamey and chewy due to how undercooked it has been. This was tender and succulent. The brioche base was amazing in its toasted butteriness. The truffle was barely perceptible, and the foie gras was okay. Perhaps I am spoiled. I had foie gras for the first time last year, and it was a palate changing experience, like St. Paul on the road to Damascus but with my tongue. This did not measure up to that experience. However, I was not terribly bothered, as my attention was distracted by the sway of the rhubarb mash/puree that came with it. The dish was quite rich, and the rhubarb cut through it perfectly...Yet, I thought there was too little. Put more of that on the plate! It's like I got a kiss on the dance floor only for that lovely partner to slip away into the wilderness, not even leaving a slipper. I get fine dining aims to be minimalist, but seriously, I vote for more. The dessert was also good and the service was attentive (though, it was a Tuesday). In all, I would recommend...

Where do I start??? Well let's just say food and service was so subpar at Dean's steakhouse at JW's marriot that I didn't want to have our hopes up for Garrison's at the Fairmont hotel. Let's just say, Wow! If you come to visit Austin, book a hotel room at the Fairmont and eat at Garrison's for 1 experience at least. We used to celebrate special occasions at the Driskell bar and grill restaurant but it's been closed. Chef Bull was awesome at the Driskell but he's moved on to do bigger things. However, I'm so happy to find food and service that's finally comparable to our stellar experiences back at the Driskell.

Upon arrival, we were welcomed with champagne by our server, Haley. What I loved about her was when I asked her what she thought about a certain dish, she was honest with her feedback and said it's not my favorite; however, I really like.....

Instead of your usual "everything is good here" and you get disappointed upon 1st bite of that dish 🤣🤣🤣

We ordered the tator totts, octopus, pork chops and the steak.

Everything was Amazing!!! Tator totts are tator totts or so I thought until I ate garrisons tator totts * they were shaped like tofu squares, however crispy on the outside and fluffy on the inside with yummy cream and shaved truffles.

I love octopus, meaning I will order them whenever they are on a menu. The best I've had was in cancun at puerta madero; however, these were tasty on the inside like there but was extra crispy outside. Reminded me of my vietnamese childhood growing up eating dried or grilled squid but elevated for adults.

Steaks in the United States is steak...eh, if cooked right, it's good or great, but nothing special like in Florence, Italy.

Our last bad steak experiences was at deans Italian steakhouse at JW Marriott in Austin Tx and J. CARVERS Austin was eh, ok. Sooo, I was a little skeptical to order the wagyu beef.... it did not disappoint bc it melted in my mouth with great bursts of beef flavors.

Dessert was good, but it was not mind blowing good (pecan souffle, very well executed). However, if you're going to make a souffle, pour some chocolate liquid into it and make me still think of you. Bahaha.

Great place to celebrate for special occasions; well worth the $$$.

We will be back with our party of 6; crossing my fingers that food and service will be just as good as tonight's.

Garrison, please do not take our party of 6 for granted bc of the automatic 20% gratuity like JW Marriott Dean's Italian chophouse did when we come back to celebrate our friends...

I'm not one to take pictures of moments, as I prefer to live actively within them; however, this once I almost I wish I had. Jasper is an amazing server, and was, in fact, more of a guide for our experience. We started with a welcome bite that was a crispy chickpea bite, with Z'atar and a lemon yogurt like pearls. I realized immediately we were in for an evening of treats. We started with the beef tartare and were surprised when the leek tart was served complimentary along side it. The flavors of the goat cheese and bacon jam with the light and flaky leak tart were delicious! The beef tartare with salmon roe was a perfect bite each time, regardless of the mix of ingredients on your bite. We shared a perfectly cooked 24 oz porterhouse. The ramp butter elevated the already perfectly prepared, oak kissed cut of beef (oak is sourced locally from Bastrop). We paired this with the "tater tots", which are cubed potatoes cooked in a fat reduction, topped with creama and black truffles, which today, were from Oregon, and the charred carrots. Entirely too full for dessert (that menu was it's own work of art), we were served a small dish of in-house prepared candies as we closed out the evening. This included smoked dark chocolate filled with salted caramel, and a peach orange jelly candy dusted in sugar.

This was indeed a journey, and not just a meal. We will certainly be back. We also enjoyed watching the kitchen thoughtfully prepare each dish, and the chefs obvious pride in the presentation and delivery of each dish was apparent in each bite. The manager, Christopher, also came by several times to ensure our experience was better than expected.

15/10, highly recommend if you love exploring food and your palate isn't limited. Everyone else will also find something to enjoy, but if your palate is willing to go on the journey, they're willing to guide you.

edited We've been back twice since my original review. The menu has changed but the quality and experience haven't. Last night we came back for our 6th Anniversary and Brian was our server. He's pretty new (a few weeks or so under his belt) but we couldn't tell! Brian was knowledgeable about the menu and made recommendations based upon our questions. Every time we come here, it's a special experience. Jasper was there and remembered thoughtful details from our previous visits. I don't think we'll ever stop coming here. Thank you for another anniversary dinner...