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$75  + Tip/Tax
Tue, 5/12
5:15 PM & 7:45 PM
East Austin

Launderette

5-Course Globally Inspired Tasting Event

A bona fide veteran on the oh-so-volatile restaurant scene, having opened in 2015, this Michelin-Recommended East Austin café in the Holly neighborhood, which was an Eater “Restaurant of the Year” Winner and a James Beard Semi-Finalist for “Best New Restaurant,” is still fresh as a daisy. Head Owner Hank Longworth is offering diners a menu that highlights vibrant global flavors. Signature dishes include pork belly yakitori with green curry aioli, whole branzino with almonds and preserved lemon, beans and greens with lamb sausage, shawarma cauliflower, and pecan cavatelli with kabocha soubise, charred broccolini, and chèvre. Luscious desserts too, like apple streusel sundae, chocolate orange torte, and a killer birthday cake ice cream sandwich (named by Eater as one of the “Most Iconic Dishes in Austin”). Condé Nast Traveler salutes “the exquisite marriage of flavors” while Infatuation hails Launderette (so-called because it inhabits a former laundromat) as “one of the most attractive restaurants on the East Side.” So, naturally, we are excited to visit here. Hope you can join us!

About the Host:

Hank Longworth

Head Chef

Originally from California, Chef Hank Longworth got his first taste of kitchen work at 19 in Arizona. In 2019, he relocated to Austin, joining Launderette as a line cook. After 2 and a half years, he took the opportunity to help open Pasta Bar ATX, where he spent two years behind the chef's counter before returning to Launderette as sous chef. He stepped into the head chef role in December of 2025.

The Lineup

Courses #1, #4 & #5 will be individually plated; courses #2 & #3 will be served family-style. This menu will be Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Striped Bass Crudo

    dashi, lemon, oregano, avocado

  2. Sweet Potato with Spiced Labneh

    muhammara, almond, mint, pomegranate molasses

  3. Smoked Tomato Cavatelli

    harissa, aleppo, manos de dios

  4. Flat Iron Steak

    preserved lemon yogurt, red chimichurri, quinoa fries

  5. Buttermilk Panna Cotta

    black sesame, roasted cherry, balsamic

Launderette

2115 Holly St.

Austin, TX 78702

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Launderette will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians:
    • There is White Fish and Scallop in Course 1, Pork and Beef in Course 4. Substitutions will be provided.
    • There is Pork-Based Gelatin in Course 4, Course 5. Substitutions will be provided.

  • Pescatarians:
    • There is Pork and Beef in Course 4. Substitutions will be provided.
    • There is Pork-Based Gelatin in Course 4, Course 5. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 3, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 3. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 3. Substitutions will not be provided
    • Yogurt: Yogurt is in Course 2, Course 4. Substitutions will be provided

  • Shellfish: There is Scallop in Course 1. Substitutions will be provided.

  • Fish: There is White Fish in Course 1. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond and Walnut in Course 2. Substitutions will be provided.

  • Alliums: There is Garlic (Raw) and Onion (Raw) in Course 1, Garlic (Raw) and Garlic (Cooked) in Course 2, Garlic (Cooked) and Shallot (Cooked) in Course 3, and Garlic (Raw) and Garlic (Cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: There is Mushroom in Course 3. Substitutions will be provided.

  • Soy: There is Shiro Dashi in Course 1 and Miso in Course 3. Substitutions will not be provided.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.