Barley Swine opened in Brentwood in 2010 as Bryce Gilmore's full-service follow-up to his original food trailer. The restaurant runs a seasonal tasting menu that changes with ingredient availability, built on multiple courses of bold, Texas-inflected flavors.
Dishes on the current menu include Cured Tuna Crudo with fermented watermelon jam, Chipotle Yellowtail with butter fumet and eggplant escabeche, Smoked Pork Shoulder with creamed corn and peach, and a 30+ day dry-aged Akaushi ribeye. Supplemental items like the Big Tree Oyster with kimchi mignonette round out the offerings, and vegetarian, pescatarian, and gluten-free versions of the tasting menu are available upon request.
The kitchen sources from local farmers and ranchers, and since 2023 has drawn vegetables from its own River Field Farm in Dale, Texas, an acre of hand-planted, organically grown produce that Gilmore developed with farmer Phil Green.
Michelin awarded Barley Swine one star in its 2024, 2025, and 2026 Texas guides, and the restaurant was a James Beard Outstanding Hospitality semifinalist in 2026. The restaurant's chef was a James Beard Best Chef finalist seven consecutive years, from 2013 to 2019, and a Rising Star Chef semifinalist in 2012 and 2013.
Dishes on the current menu include Cured Tuna Crudo with fermented watermelon jam, Chipotle Yellowtail with butter fumet and eggplant escabeche, Smoked Pork Shoulder with creamed corn and peach, and a 30+ day dry-aged Akaushi ribeye. Supplemental items like the Big Tree Oyster with kimchi mignonette round out the offerings, and vegetarian, pescatarian, and gluten-free versions of the tasting menu are available upon request.
The kitchen sources from local farmers and ranchers, and since 2023 has drawn vegetables from its own River Field Farm in Dale, Texas, an acre of hand-planted, organically grown produce that Gilmore developed with farmer Phil Green.
Michelin awarded Barley Swine one star in its 2024, 2025, and 2026 Texas guides, and the restaurant was a James Beard Outstanding Hospitality semifinalist in 2026. The restaurant's chef was a James Beard Best Chef finalist seven consecutive years, from 2013 to 2019, and a Rising Star Chef semifinalist in 2012 and 2013.