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Former Driskill Hotel chef Josh Watkins oversees restaurant operations at the new UT hotel, and Carillon is the fine-dining flagship, open to the public Tuesdays-Saturdays for dinner with seasonal menus featuring entrees such as macadamia-pesto-crusted salmon with toasted orzo risotto.
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restaurant, dinner, lunch, eclectic, breakfast, credit cards
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The hardest part about getting to know the Carillon at the University of Texas hotel is breaking through the invisible force field that surrounds the Forty Acres. The assumption is that everything on campus is off-limits unless you have a backpack, an ID card or Longhorns tickets. Or maybe it's the dread of finding nowhere to park, as anybody who's ever been within earshot of the end-zone cannon can relate. (Full review)