#FoodieFriday: Global Delights and Creative Elegance at Sixth and Waller

by Britni Rachal on March 6, 2020 in Food, Austin,
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Twelve world regions are represented in unique dishes at Sixth and Waller, with the menu boasting something from every continent and earning this East Austin standout its “global diner” moniker.

Set within the East Austin Hotel—a welcome 2019 addition to this surging neighborhood—Sixth and Waller has a new, full-service dinner option. Previously offering only counter service, the restaurant owners wanted to give patrons a chance to hang out longer.

Sixth and Waller, set inside the East Austin Hotel and helmed by Head Chef Jason Stude, recently added full-service dinner to its menu. Photo Ryann Ford

“Essentially, we wanted to make the dining room more of what it should be,” said Head Chef Jason Stude. The team can put a check mark against that goal. I was impressed with the colorful décor and creativity on show. True to Austin’s “weird” factor that often mashes together rare bedfellows, Sixth and Waller has energy, yet is relaxing, classy and romantically elegant. Vibrant artwork lines the walls, along with rosy pink drapes.

One of the most intriguing menu items is a Middle Eastern dish called Muhammara. Made of Aleppo pepper, candied walnuts, cilantro and yogurt, the dish is served with flavorful crisp house-made peppered pita chips.

Avocado Toast, one of the Breakfast All Nite offerings at Sixth and Waller. Photo Darcie Duttweiler

Flavorful creations are everything for Stude, who’s been in the restaurant business since age 14. Creating an immediate impact is one of his favorite things about cooking.
“I want people to fall in love when they eat, and I want to bring them together.” he explained. “I love the idea of borders being broken down via flavors. Being welcoming and making sure there’s something for everyone is especially important.”

Sixth and Waller‘s gluten-free Steak and Eggs. Photo Darcie Duttweiler

Vegan and gluten-free inclusion is apparent through menu items like a Kale Caesar salad. Stude and his team have nailed a menu item that normally doesn’t exist in gluten-free nor vegan form. With millet croutons, almonds and lemon-caper dressing made from vegan mayonnaise, the salad is a unique twist on a traditional Caesar.

“Breakfast All Nite” is another theme of Stude’s menu, and one of my favorites. I decided to try the Queso Benedict. Roasted green chile queso, poached eggs, guacamole, cheesy tot cakes, pico and fresco make this one-of-a-kind Benedict delicious. Stude says he especially enjoys cooking with plentiful herbs, and the hints of rich, natural flavors are very apparent in his creations.

You will find an unusual take on a Southern favorite with the Biscuit Beignets at Sixth and Waller.
Photo Darcie Duttweiler

Drink specials and desserts are also abundant at the East Austin eatery. During my visit, a beautifully crafted, icy hurricane drink special decked in flower accents and a bamboo straw made for the perfect treat. Talking of treats: for dessert Buttermilk Biscuit Beignets with a caramel coffee sauce capped off a delicious meal. Unlike the airy, light texture of a traditional beignet, the Sixth and Waller treats are similar to a mini biscuit, decked in powdered sugar.

Sixth and Waller: 1108 East Sixth Street, Austin, Texas 78702


Cover photo Darcie Duttweiler

Britni Rachal lives in Austin, Texas. She is a freelance journalist and a full-time marketer within the automotive industry. In addition to writing, Rachal enjoys traveling, event planning, fashion, fitness and serving the Austin community.

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