Is Teddy's currently accepting bookings?

Name: Teddy's
Address: 1601 W 38th St, Austin, TX, United States, 78731-6403
Telephone: (737) 231-9064
Price range: $31 to $50

Teddy's

No reviews

$31 to $50

Southwest

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2 people

23 Nov 2024

7:00 pm

Booked 43 times today

Innovative
Neighbourhood gem
Lively

Daniel Berg is the Cofounder of Bill’s Oyster and Teddy’s Restaurant & Bar. Berg started his culinary career in New York, where he was also born and raised. Daniel attended the French Culinary Institute (NYC) as well as La Scuola Di Cucina (Colorno, IT). After completing culinary school he began working for critically acclaimed and James Beard award–winning Chef Andrew Carmellini. Berg would spend several years under Carmellini working for him beginning at Michelin-starred and three-starred New York Times restaurant A Voce. Berg would go on to help Carmellini open several more restaurants, including Locanda Verde, The Dutch and Bar Primi. He also spent a year working in Italy under Chef Massimo Montaro at the two-Michelin-starred restaurant Principe Cerami. Daniel would go on to work for Chef Daniel Boloud at his flagship three-star Michelin and four-star New York Times flagship restaurant Daniel, as well Eric Ripert’s Le Bernardin.

Additional information

Dining style
Casual Dining
Price
$31 to $50
Cuisines
Southwest, American
Hours of Operation
Mon–Thu, Sun 4:00 pm–9:00 pm Fri, Sat 4:00 pm–10:00 pm
Phone number
(737) 231-9064
Website
http://teddysaustin.com/
Dress code
Casual Dress

Location
1601 W 38th St, Austin, TX 78731-6403
Area
Austin
Cross Street
W 38th & Kerbey Lane
Parking details
Public Parking
Additional
Non-Smoking, Patio/Outdoor Dining, Wheelchair Access

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Overall ratings and reviews

Reviews can only be made by diners who have eaten at this restaurant

5.0

5 based on all time ratings

5Food
5Service
5Ambience
5Value

Noise • Energetic

1 Review

W
Will
N. Ireland
4 reviews
vip
5.0
4 reviews
Dined today
1. Overall 5
2. Food 4
3. Service 5
4. Ambience 4
Nice various choices both appetizers and main course. Has a lot of southwestern flavors consistent with chefs past jobs. Resonably priced for these days.
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