Along with Vixen’s Wedding, Arrive East Austin hotel’s second restaurant, Lefty’s Brick Bar, reflects Duplechan’s upbringing in Richardson, Texas. The city includes large Chinese, Indian, and Vietnamese populations, as well as Cajun influences.

To emulate that mix, Lefty’s main dishes are the “banh boys,” which combine Vietnamese banh mi and Cajun po’ boys. That results in sandwich combinations like fried Gulf shrimp with nuoc leo; and red curry mushrooms with collard greens, pineapple and a pate made of peanuts.

Elsewhere on the menu are two boozy sno-ball options: tiger’s blood or orange creamsicle; and ice cream sandwiches, like peaches and cream; sweet corn and blueberry; and one with chocolate, marshmallow, and almond.

The decor of Lefty’s, designed by Arrive co-founder Chris Pardo, focuses on exposed brick exteriors, elaborate murals, and a casual patio atmosphere. The team decided to keep the roll-up garage door windows as a nod to the BMX bike shop that once stood in the space.

As with Vixen’s Wedding, rounding out the Lefty’s team are director of restaurants/executive chef Zanotti (formerly of Portland restaurants Muselet and James Beard-nominated Castagna), sous chef Thomas Calhoun (former Lenoir pastry chef and executive chef of Aviary Wine + Kitchen), executive pastry chef Sarah (Prieto) Listrom (formerly of Barley Swine and Uchiko), beverage director Lindsay Drew (of now-closed Guild), general manager Adam Nystrom (Blue Hill at Stone Barns in New York), and Lefty’s assistant general manager Robert Björn Taylor (Watertrade/Otoko).

Also included in Arrive East Austin Hotel is its new cafe, Cartel Coffee Lab, which opens this week, and an unnamed cocktail bar dedicated to gin also overseen by Duplechan and Drew, which should open in a few weeks. He teases the bar will be more upscale than the hotel’s other restaurants.

Source: Eater Austin