Enjoy a stroll thru downtown Austin on the most unique 3-hour experience. You will meet up your facilitator to get an iPad, Action Pack and Bluetooth speaker at Texas Reds and Whites to begin your technology scavenger hunt game and food tour.
You may start out with a sample Texas wine tasting, just a pint but wine is available for purchase. This GPS led augmented reality scavenger hunt and food tour will satisfy many of your emotional and physical needs. It’s a walking, social, technology, foodie experience that you will love. Every guest receives a food ticket with five choices of local menus in which it can be redeemed while on the tour.
There is an experienced guide that goes out each day to support individual groups who participate in our tech game/food tour. The visit to the food court will deliver the feel of the stop at the urban marketplace with ample seating, and, of course, a unique blend of food and beverage offerings. The food hall features five local vendors, each with one-of-a-kind concepts that are all distinctly Austin.
AnNTONELLI’S Cheese shop there is complimentary cheese tasting on site! Named one of the top cheese shops in America by Travel & Leisure, Antonelli’s Cheese offers a curated selection of cut-to-order cheese.
CONTIGO’S Chef Andrew Wiseheart (three-time nominee for Food & Wine’s People’s Best New Chef: Southwest) and co-owner Ben Edgerton bring their casual interpretation of Texas cuisine and strong Southern hospitality. Exclusive locally sourced, natural chicken cooked on a rotisserie – paired with their house-made sauces and a wide selection of hearty salads and sides.
DAI DUE Taquería Hyper-local Dai Due – headed by chef Jesse Griffiths and co-owner Tamara Mayfield – has evolved over the last decade from on-farm supper clubs to the farmers’ markets to a brick-and-mortar restaurant & butcher shop. The team partnered with chef Gabe Erales for new concept Dai Due Taquería, which features tacos, tortas and other masa preparations with Texas game (including wild boar al pastor, bison picadillo and venison barbacoa), Gulf seafood and innovative veggie combos such as brined cauliflower torta with sweet potato mole and oak-roasted mushroom tacos. Tortillas and masa are made in house with Mexican heirloom corn milled on site.
HENBIT The team behind Emmer & Rye (crowned one of America’s Best New Restaurants by Bon Appétit) launched Henbit. At this new concept, chefs Kevin Fink (Food & Wine Best New Chef 2016), Tavel Bristol-Joseph and Page Pressley continue their commitment to local sourcing, seasonality and working closely with farmers. Menus span all day parts and include healthy, approachable items. For breakfast, try the red fife kolaches with chorizo, cheese & local chiles or white Sonora wheat breakfast burritos. Offering nosh on red-tail shrimp poke with crispy rice salad or avocado & spaghetti squash salad with burnt pecan dressing. Partner Rand Egbert leads the beverage program with super-food lattes and Cascara and Yaupon teas.
NI-KOME sushi & ramen Husband & wife chef/owners Takehiro & Kayo Asazu melded elements of Komé Sushi Kitchen (named one of the Best New Sushi Restaurants in America by Bon Appétit) and sister shop Daruma Ramen to create new concept Ni-Komé. The sushi bar features combination sushi lunches (nigiri selection plus a roll) and Komé’s signature rolls, such as the go-go roll (BBQ eel, avocado, cream cheese, eel and go-go sauces). The ramen menu includes Daruma’s famous Marudori (whole chicken broth) and vegan options.