AFW is started by six Texas Longhorn owners (the famous BBQ) chain who wanted to try something new influenced by their extensive travel in the southern parts of the USA. Stockholm has many BBQ type of places, but very few with origins from ”deep south”.
Austin Foodworks located between Odenplan and Norrtull somehow feels like a hipster, (male?…but with many female guest) typ of place. The restaurant has not only put a lot of research into the food but also the interior feels genuine with a ”hip” type of construction lamps, roasted plate and Mason Jars lamps adorn the ceilings, worn wood, old oil cans from post-apocalyptic petrol station in Texas, lots of bourbon and rye decorates liquor shelf.
Austin Food Works is open both for lunch and dinner (altough me personally would prefer dinner). Even though it feels like a ”meaty” type of place, you will also find vegetarian dishes on the menu. On top of the brisk plate we also tried the soft tacos, the the fries with melted cheese which were all very tasty. It feels real, but I’m not sure the big ”audience” have heard about the place yet (?).
Prices are very resonable and if you don’t feel like eating – the choice of draft beers in the bar is impressive. When we arrived at the restaurant, we found Melker Andersson enjoying the AFW chicken at a isolated table!
Service was great with a warm welcome and very good timing .
On Wednesday, June 24 Slakthuset (the slaughter house in english) in the area of Stockholm Globe Arena and TELE2 Arena, is opening is new roof terrace . The huge terrace , which measures 600 square meters (!) will be open Wed- Fri 17-03 and Sat-Sun 14-03 . On the roof there are two whirlpools , showers and sun loungers. It will of course also be served food and drink , and be a DJ booth .
Opening Hours: Nonstop from noon (2pm Wednesday and Thursday) to 11pm (11:30pm Friday and Saturday). Closed Monday and Tuesday.
Situated in the northern part of the Marais district – Restaurant Dessance – a neologism that combines ”dessert” with the french word for birth (nuissance) is what gave this restaurant its name. It certainly give this modern looking restaurant a very special touch with focus on what you eat after your main course i.e. dessert!
The creator Philip Baranes wanted a restaurant that rethought the conventions of a meal. The menu at Dessance doesn’t run toward the pastries, cakes and tarts that a desserts-only concept might imply, but rather offers a small but intriguing collection of dishes that can be eaten as both desserts and main courses
To make this come true, Baranes recruited the talented young chef Christophe Boucher (pic below), who had previously worked at the edgy Aux Mare des Oiseaux auberge near La Baule and Restaurant Ledoyen and Le Grand Vefour in Paris, to create the menu.Bucher created dishes that weren’t to much based on sugar and instead he worked with fruits, vegetables and fresh herbs to create fantastic flavors. The audience seems to love it since it has received great reviews and are rated among top 5% of restaurants on Tripadvisor in Paris. If you want ”the full monty” experience then order the “Carte Blanche” menu — which includes an appetizer, four desserts and tiny confections and the drink pairings, in which wine, fruit juice, tea, coffees and even whiskey ) are offered with each course.From my point of view, Dessance is just as propriate for a long lunch (business or private) as for dinner. Go here if you want to try something new, energizing and fresh…if McDonalds or Pizza Hut is your favorite dinner ”crib”….well don’t go.