I moved to Austin in the blazing inferno of a summer in 2011. Before that, I visited for one week to determine where I was going to live. During that exploratory trip, a local friend took me to eat at the then very new establishment Texas French Bread.
As a former full-time food critic, I was, as is practice, skeptical until proven otherwise. But the moment I stepped into the funky yet charming French-country style-like atmosphere, I felt at ease. The chef and baker prepared the food, particularly the home-cooked bread and baguettes, using quality semolina. I can’t remember what I ate over fifteen years ago, but I do remember leaving, satisfied.
Over the years, I’ve frequented TFB for breakfast mostly, and sometimes for the occasional lunch. Locals can attest that the devastating fire that wiped out the place in 2022 was a blow to the food scene and the UT-adjacent neighborhood. But alas, bad things don’t last, and four years later, TFB is back in business.
The renovation is a more modern interpretation than its previous incarnation, with some of the original wood now used as panels for a ceiling motif in the space. The chairs are what you’d find in a typical bistro, and the overall white walls and clean lines combine the new with the reproduced old. It works.
I went for brunch with a friend and found the packed restaurant overflowing in the dining room, bar area, and counter takeout area. We had to wait a bit, so when we finally sat down; we were ravenous. I ordered the French folded omelette, made to perfection with a cooked yet runny center, a lemon, and oil salad dressing with just enough tartness so as not to overwhelm, and a half-toasted baguette served with creamy butter and jam on the side. I’m not fond of olive oil on toast, especially when I plan to use butter, and I mentioned this to the manager, who took the recommendation in stride. I wish they served a bit more salad on the plate, similar to what they do in French restaurants. The dainty slices of Chinese watermelon radish lent the dish color. The chef added a light sprinkling of grated hard Parmesan to the salad.
I’m a pepper lover and rarely use salt on my food. It was slightly disappointing when the server brought over the Alessi store-bought pepper grinder in a glass bottle. A restaurant that aspires to quality should at least have one or more large pepper mills in stock. Food quality and presentation go hand in hand, whether you are a middle of the road establishment or fine dining. The silverware and condiment tableware should reflect the overall standard. TFB does well and has only a teeny bit more to improve to become an excellent staple (even though it already is, why not reach for the stars?).
My friend had the large and filling portion of tostadas, with two eggs over easy on a hard corn tortilla shell with Migos and a big avocado, which she finished completely, leaving the plate clean. We both ordered the drip coffee.
Texas French Bread is open for dinner.
If you want to have Sunday brunch, it’s best to make a reservation in advance.
For more information: texasfrenchbread.com
At 2900 Rio Grande Street, on the corner of 29th Street.
Call 512-499-0544.
Opening hours:
Breakfast 7am – 2:30pm daily
Dinner 5:00[m – 9:30pm Tuesday through Saturday
Coffee and pastries are served from 7am and the kitchen is open from 8am – 2:30pm daily
All Photo credits: Roxanne Brousse