That sense of adventure is what Little Barrel and Brown is all about. Three friends originally from Chicago wanted to open a restaurant on South Congress that was diverse (food- and price-wise) and would add to the already amazing culinary scene. Matt Botticelli, Andrew Botticelli, and Tim Brown—the team behind Botticellis South Congress—felt that Austin, and SoCo in particular, had a void when it came to American and New American dining, so the trio opened Little Barrel and Brown in late December 2013. “We always said we wanted a place where you could have a meal for $15 or $50,” said Matt Botticelli. “If you were a vegetarian, there were options. If you just wanted a sandwich, we had that—and great appetizers and beautiful entrées.”
The menu caters to a discerning bar crowd and features creative takes on traditional dishes and fresh ingredients from local purveyors including John Lash’s Farm to Table, Lonestar Foodservice, and JBG. Items range from appetizers such as Sloppy Joe Sliders with duck confit, arugula, and pickled red onion ($14) and Lockhart Grilled Quail with carrot, peas, potato, and cornbread ($15) to a Blue Cheese Burger with marrownaise and fixin’s ($13) and a Roast Pork Sandwich with braised greens, pickles, and beer mustard ($14) to entrées such as Grilled Rack of Lamb with wild rice, brussels sprouts, and lamb bacon ($30) and Red Snapper with rice, savoy cabbage, and beets ($32).
The eclectic mix of food is complemented by a thriving bar scene. The idea is to relax while imbibing on a craft cocktail, a delicious wine, or a local brew (happy hour is daily from 5 to 7 and all day on Sunday and Monday). Or simply dine at the large bar—it can seat up to 24 people—which is truly the centerpiece of Little Barrel and Brown and runs through the entire restaurant. Interior designer Natalie Holzem juxtaposed rich colors and fabrics with modern fixtures and exposed brick to create an inviting urban space.
The bar is also front and center at brunch (Saturdays and Sunday from 10:30 a.m. to 3 p.m.), where mixologists whip up homemade Bloody Mary’s ($6) and light mimosas (glasses $3 and carafes $10) to go with a menu that features everything from chicken and waffles and yogurt parfaits to steak and eggs and a traditional LB&B breakfast of eggs, house-made sausage, toast, and hash browns with gravy. Kids are welcome too and can order from their own menu.