Blue Corn Harvest Bar & Grill

Blue Corn Harvest Bar & Grill was built by chefs Carlos Manzano and Santos Garcia, who each spent more than 20 years working Austin-area kitchens before opening their own restaurant group. Manzano started as a line cook at a well-known Southwestern spot in North Austin and worked up to executive chef; Garcia came up through a Sixth Street kitchen in South Austin. Together they built a menu around blue corn and Southwestern flavors, and the Georgetown location on W 7th Street shares that same menu and kitchen standards with the brand's other Central Texas restaurants.

The kitchen runs a scratch Southwestern menu heavy on hand cut steaks, enchiladas, and tacos: chipotle rib-eye, 512 crispy pork enchiladas made with pecan porter, a bacon jam burger, blue crab stuffed chicken, and fried catfish topped with crab and pico de gallo. Weekend brunch runs Saturday and Sunday from 10am to 2pm, with dishes like Texas steak eggs benedict, pork verde breakfast enchiladas, and Texas-size fried chicken and waffles. The bar matches the kitchen's ambition, with a house margarita list, a long tequila and mezcal selection, and a whiskey shelf that runs from house pours up to single malts like Lagavulin and Oban.

The restaurant caters events with delivery or full-service packages built around fajita bars, taco bars, and plated dinners, and its private rooms seat up to 50 guests for parties or business meetings. Separate gluten-free and vegetarian menus sit alongside the main and brunch menus, and the catering team prides itself on using locally sourced ingredients.