Austin’s The Chameleon Group, which made a name for itself with lively downtown hot spots Swift’s Attic and Wu Chow, has set its sights a little farther north—in Rosedale, to be exact—for the late fall opening of Guild, the team’s third highly anticipated concept.
Guild’s seasonally inspired seafood-focused menu will have an extensive raw bar and entrees such as hanger steak with buttered greens, chanterelles, brioche and fresh clementine. As that dish suggests, former Uchiko executive chef Sterling Ridings and pastry chef Monica Glen won’t limit themselves to seafood, instead opting for an “ingredient-driven” approach for a multitude of palates. TCG’s Stuart omajan tapped lauded architect Michael Hsu for the space, which encompasses two large patios, including a full-service area under a pergola, as well as the popular green communal table from TCG’s other eateries. “We felt that clean lines, an open kitchen and natural light t our concept best,” omajan says. e large space at Guild will let the team oer a broad wine list—expect a curated selection of classics and curiosities, along with a full cocktail bar. 3800 N. Lamar Blvd., Ste. 170, 512.975.2626, guildaustin.com