Second Bar + Kitchen

From the bar, we offer craft and local beers; an approachable wine program featuring labels from around the world and more than 25 wines by the glass; artisan and classic cocktails that utilize fresh fruit and juices and house-made ingredients; and zero proof selections that are free of high fructose corn syrup. We also offer house wines on tap – two reds including a merlot and cabernet...

Originally opened as the less formal offshoot to chef David Bull’s Restaurant Congress, Second Bar + Kitchen has catapulted its way to the top of the marquee, expanding to take over the Congress space --- chandeliers and all. The two restaurants always shared a kitchen, but where Congress was white tablecloth and black tie service, Second dons a more boisterous and chic and sleek flair. Never a...

And now for our quarterly update of the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant..." This highly elite group covers the entire city, spans myriad cuisines, and collectively satisfies all of your restaurant needs, from the city's best taco truck to fine dining worth a half-a-paycheck splurge. Every quarter, Eater will be adding pertinent...

House-made pickles are hot on Austin menus right now, not just as condiments but as appetizers and sides in their own right. A pickle enthusiast hit the tipline to ask for recommendations for some of the city's best pickle plates; Eater is always happy to oblige.

Check out ten great pickle appetizers and sides around town, from Komé's Japanese pickle plate to Freedmen's house-made pickles by...

David Bull's twin set of restaurants, casual Second Bar + Kitchen and upscale Congress, lie in the midst of the SXSW madness. Bull's goal at the festival is to make sure there are "no surprises." Prep starts a month in advance, and the restaurant group sits down with every employee to make sure they're "mentally and physically ready" for the challenge ahead.

Check out Bull's full battle plan...

Second Bar + Kitchen serves lunch and dinner seven days a week and offers a new downtown option for late night food, wine, and cocktails. Executive Chef David Bull and Chef de Cuisine Jason Stude offer an array of dishes from pizza and pasta to vertical rotisserie options. Lead Barman William Hankey and team feature regional drinks and interpretations of classic cocktails.