Though La Condesa is a full-service restaurant, entrees are overpriced. Instead, stop by for a snack or happy hour: the chips with guacamole and creative salsa samplers is worth a visit alone. Pair those with a few margaritas, and you'll swear you don't even need a full meal.
Besides the rather stirring news that the joint will have a tequila bar that's over 100 bottles deep—with a good bit of mezcal, to boot —they've brought on Napa resident and soon-to-be-sommelier Chuck Meyer as GM. He'll create a more in depth wine program than what's happening now in Austin, with lots of local wines, and some from South Africa, Argentina and Spain.
The space is done up with reclaimed wooden furniture and mixed media art by the chef’s brother, Cruz Ortiz, and there’s also a bar presided over by a mounted bull’s head from Jalisco. 42 Below Cocktail World Cup national champion Nate Wales pours 200 varieties of 100% blue agave tequila and 30 mezcals, served straight up or mixed into fresh-squeezed cocktails, plus a bevy of California and South American wines.