Restaurant Radar: The Carillon

The Concept:

Austinites in need of a place to celebrate a nice night on the town need to look no further than The Carillon – a fine dining experience that defines itself as “a new American grill featuring familiar food with a sophisticated twist.” The restaurant stands on the UT campus, centrally located for after-work drinks or an upscale night out in central Austin.

The restaurant recently adopted a new culinary team including Executive Chef Azhar Mohammad, Chef de Cuisine Christopher Wilson and Pastry Chef Robyn Mayo. Azhar specializes in blending cuisines into cohesive dishes reflecting The Carillon’s balance of the exotic with the familiar. Wilson focuses on seasonal creativity while Mayo offers unique handcrafted artisan breads to accompany the new dinner menu. The menu features seasonal rotations, and the chefs are most excited about the upcoming summer season when Poteet strawberries, melons, artichokes and tomatoes are at their peak, complemented perfectly by an expanded selection of summer wines by the glass.


Cocktails are classic, poured with precision from original recipes, transporting patrons to a bygone era of elegance. The Carillon staff has gone to extreme measures to make sure its recipes are authentic to the origin of the drinks. Be sure to try The M Cocktail, The Bee’s Knees, and The Aviation.

The Menu:



Thai-cured in lemongrass, ginger and chiles; topped with buffed black rice, mint oil and herbs

Aviation Cocktail

Beefeater London Dry Gin, Maraschino Liqueur Créme de Violette, Fresh Lemon Juice



Sweet Foie Gras mousse molded, frozen and dipped in dark chocolate

Citygram Tip:

For a good change of pace, try the Carillon for lunch. Also, don’t miss the happy hour on Tues-Sat, 5:30-7pm, which includes discounted wines, cocktails, and bar bites.

The Carillon

AT&T Executive Education & Conference Center
1900 University Avenue

Breakfast: Mon-Fri, 6:30am-10am, Sat & Sun, 7am-11am
Lunch: Mon-Fri, 11:20am-1:30am
Dinner: Tues-Sat, 5:30pm-10pm
Make reservations

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What to Get:

Start with Crispy Pork Belly, Smoked Duck Confit and Blood Orange Curd.

Written by Katie Brown
Photography by Chris Perez


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