One of the city’s fanciest restaurants, Ciclo is modern Texan with a Latin touch. Choose between the gorgeous indoor dining room or brunch out on the flourishing Oak tree-covered patio overlooking Lady Bird Lake. Standout menu items include the Duck Confit with mole rosa, lotus root, and baby veg salad
as well as the classic, the Ceviche Amarillo and Flambéed Texas Wagyu Tomahawk. Mains aside, you’ll also need to factor in stomach space for the House Bread; a mini cast iron of four of the most delectable and shiny parker house rolls you’ll probably ever taste, complete with pots of local butter and good flow honey. If there’s ever an unforgettable breadbasket, this is it. As for dessert, the Coco Afogato with coconut ice cream, cookie and espresso, should do the trick. Speaking of which, the Sunday Brunch buffet is worth coming for the dessert station alone.
For the ultimate brunch experience, look no further than Ciclo. This breezy downtown darling peddles modern Texan cuisine with a Latin influence through a unique collaboration with famed chef Richard Sandoval. Come on a Saturday for a la carte options like the Huevos Rancheros (eggs, chorizo, bell pepper, black beans, and all the fixin’s on crispy corn tortilla), and nutritious morning squeezes spanning berry and chia or green agave. Or join the party on Sunday, where live music blasts alongside a full buffet with omelet and carving stations and, best of all, a loaded dessert bar. You'll be in sugar heaven as you stack your plate with the chef's seasonal selection of decadent bite-sized desserts, from Crème Brûlées to Cheesecake and so much more. Be sure to plan ahead—both brunch services are routinely booked solid.
When a trip to the Four Seasons is on the agenda, you know there’s serious romance in the cards. Talented chefs cook up modern Texan cuisine infused with Latin flavors, served either indoors by candlelight or at your outdoor table overlooking Lady Bird Lake. Every dish is a visual masterpiece, from the flambeed Texas Wagyu Tomahawk (spoiler—an open flame is involved) down to the shiny, puffy Parker House bread rolls. And of course, a sommelier does the rounds to ensure each table has the perfect wine pairing. Finish on a sweet note with the Vanilla and Cacao Nib Bon Bons—made with Amy’s beloved Mexican vanilla ice cream, they’re outrageously tasty and tailor-made for sharing.