Jeffrey's opened in 1975, when Ron and Peggy Weiss and Jeff Weinberger set out to bring a simple café to the quiet, historic Clarksville neighborhood. MML Hospitality reimagined and renovated the space in 2013, and under Executive Chef Mark McCain it grew into a full fine-dining operation spanning multiple dining rooms, a bar and lounge, and private dining rooms.
The kitchen centers on wood-fired dry-aged steaks alongside French-American classics and seasonal specialties. Popovers, mousseline, creamed spinach, Dover sole, Brussels sprouts, and duck turn up regularly among what diners order, with a Meyer lemon cake among the closing options. The restaurant is known for one of the state's deepest wine lists, with the wine cellar doubling as a private event space called the Napoleon Room, alongside a residential-style room known as The Apartment.
Jeffrey's has been named to Michelin's Selected list in both 2024 and 2025, appears on Eater's Essential 38 for Austin, and was a James Beard Foundation semifinalist for Outstanding Service in 2008.
The kitchen centers on wood-fired dry-aged steaks alongside French-American classics and seasonal specialties. Popovers, mousseline, creamed spinach, Dover sole, Brussels sprouts, and duck turn up regularly among what diners order, with a Meyer lemon cake among the closing options. The restaurant is known for one of the state's deepest wine lists, with the wine cellar doubling as a private event space called the Napoleon Room, alongside a residential-style room known as The Apartment.
Jeffrey's has been named to Michelin's Selected list in both 2024 and 2025, appears on Eater's Essential 38 for Austin, and was a James Beard Foundation semifinalist for Outstanding Service in 2008.