The Dead Rabbit Austin

The Dead Rabbit Austin Tradition, Meet Tomorrow. The World’s Most Awarded Pub.

We’ve got hundreds, if not thousands, of photos on our walls. But did you know you could be one of them?Our Split the G ...
10/11/2026

We’ve got hundreds, if not thousands, of photos on our walls. But did you know you could be one of them?

Our Split the G Wall of Fame is growing by the day, and there’s only one way to earn your spot - and the clue’s in the name.

Every Monday - Friday from 3pm - 6pm, perfectly Split the G and your Guinness is on the house. We’ll even snap a Polaroid and add you to the wall for posterity.

Better yet, our Shuck & Stout Hour runs at the same time, with $2 oysters by the half dozen, $8 Guinness, and cocktail specials.

A word of warning - we’re looking for perfection, and we’re not afraid to get the rulers out.

So, think you’re a pro? Prove it.

10/10/2026

Jura Nocturnal was created by Jake and Cory, a juicy, deep, nutty, and fruity take on a Manhattan, inspired by Eastern France - home to fairytale villages, some of the world’s finest wines, and hearty dishes made for colder days. Not to mention a few exceptional brandies.

We start with our house-made Cherry Bark Aperitif, paired with Macvin du Jura, a French mistelle made by blending unfermented grape juice with a local brandy of the same varietal, layered with the dried-fruit and nutty notes of sherry-cask Irish wh***ey.

“It’s real nice,” says Jake.

McConnell’s Sherry Cask Irish Wh***ey, Cherry Bark Aperitif, Cardinal Mendoza Rare Cask Brandy, Macvin Rouge du Jura, Angostura.

Austin City Limits might have a 10pm curfew - but we don’t.Weekend two is here, and whether you need feeding before the ...
10/09/2026

Austin City Limits might have a 10pm curfew - but we don’t.

Weekend two is here, and whether you need feeding before the festival, putting back together the morning after, or a late-night feast once the music wraps, we’ve got you.

Food is served from the minute we open, with our All Day Menu running until midnight, followed by our Late Night Menu from 12am - 1am. On Saturday and Sunday, brunch runs from 11am - 4pm, with Sunday Roasts available all day Sunday until sold out.

Stay hydrated - and don’t forget to carb-load.

10/08/2026

Our Overheard at the Bar series has turned its (kind of) hidden cameras on The Dead Rabbit NY, San Patricios, and The Irish Exit NY - and in episode one, we spied on Tony and Eddie.

Today, it’s Lu, Jeremy, and Joe's turn, and all eyes are on our screens as they dissect the sports of the day.

There’s lone dancing, judging drink orders, and a little name-calling for good measure.

The Dead Rabbit is always watching.

New for Fall and available exclusively in The Taproom, Even Flow is Jacob Depraect’s crisp Mai Tai riff, featuring pinea...
10/08/2026

New for Fall and available exclusively in The Taproom, Even Flow is Jacob Depraect’s crisp Mai Tai riff, featuring pineapple, cinnamon, and a rice & oat horchata as the star of the show.

Dos Maderas 5+3 Aged Rum and Avuá Amburana Cachaça bring rich, grassy notes, while lime keeps things bright and punchy.

Easy drinking while the weather’s still warm, and once the darker nights creep in? Close your eyes and pretend you’re on a tropical beach - Playa del Water Street.

Dos Maderas Rum, pineapple, rice & oat horchata, baking spices, lemon.

Lu likes going off-menu, creating twists on classics to give guests exactly what they’re craving - and that’s how Arroz ...
10/07/2026

Lu likes going off-menu, creating twists on classics to give guests exactly what they’re craving - and that’s how Arroz con Coco was born.

First, there was a Coconut Margarita, made on the fly for one patron. Before long, Lu was making six or eight of them a night, so when R&D rolled around, he knew it was time to take things up a notch.

Chris suggested adding rice horchata, and everything clicked into place. Coconut draws inspiration from the Caribbean, while rice nods to Mexican food culture, coming together in a thirst-quenching Daisy.

Ilegal Mezcal, Carabuena Reposado, coconut, rice & oat horchata, lemon.

Originally from Derry City, Keith Harkin is part of The Dead Rabbit musical family, having performed with us in both NY ...
10/07/2026

Originally from Derry City, Keith Harkin is part of The Dead Rabbit musical family, having performed with us in both NY and TX. And we’re not the only ones.

He’s also played for President Obama at The White House, Sir Richard Branson on Necker Island, Mohamed Ali at Celebrity Fight Night, and he sang the National Anthem at The Garden for The Boston Celtics. He released his first solo debut album in 2012, which climbed to Number One on the Billboard charts in Canada and the US.

Catch him live on November 1st from 4pm in The Taproom Extension - bookings and walk-ins welcome.

https://www.thedeadrabbit.com/keith-harkin

We’re all dressed up for Samhain - and there’s not a witch’s hat, spider, or pumpkin in sight.Nope, we’re doing Hallowee...
10/06/2026

We’re all dressed up for Samhain - and there’s not a witch’s hat, spider, or pumpkin in sight.

Nope, we’re doing Halloween the Irish way, honoring the ancient traditions that helped give rise to the spooky season we know and love today.

First, you’ll spot corn stalks and wheat sheaves, representing the end of the harvest, the arrival of winter, and the cycle of life, death, and rebirth.

Hidden among them is the Cailleach, the divine hag associated with winter. According to tradition, when the final crops were cut, her spirit was left without a home. Farmers would weave the last stalks into a corn dolly, keeping it safely by the hearth through winter before returning it to the soil in spring.

And then there’s Stingy Jack. Nope, not McGarry.

Legend has it that Jack tricked the Devil, only to find himself welcome in neither heaven nor hell when he died. Sent out into the darkness with a single burning coal, he placed it inside a hollowed-out turnip to light his way - and the rest is history.

So, no scary cat ears required. We’ve got plenty to keep the spirits away - here ‘til November 1st.

10/05/2026

Credit where credit’s due.

What makes a great pint? It starts long before it reaches the bar - and we’re taking our cues from one of Ireland’s greatest pubs, The Gravediggers in Glasnevin.

As Jack explains, a perfect pint of plain comes down to how the b**r is stored, the freshness of the keg, the gas mix, clean lines, and, of course, the pour itself. But one thing matters more than you might think - the glass.

A few years back, the legendary Ciaran Kavanagh showed us his double-wash system. Guinness glasses are washed separately, first with chemicals, then again without, before being left to air dry. No cloths, no recontamination, no residue.

Then it’s over to the bartender. We pour two pints from every line each day and constantly spot-check the quality.

Because these days, everyone’s a Guinness reviewer - and you all deserve the best. No cutting corners, no “it’ll do” - we’re striving for greatness, every single time.

Cleanliness is next to godliness. When it comes to Guinness, we’ve talked you through our controversial three-part pour,...
10/02/2026

Cleanliness is next to godliness. When it comes to Guinness, we’ve talked you through our controversial three-part pour, our divisive Split the G Wall of Fame, and what defines the perfect Schtick.

Next, we’re talking glassware. Like everything we do, we’ve researched the perfect pint to the nth degree. And we’ve heard all the theories. “It’s all about the ambience of the place… the time of day… what you’ve just eaten… the length of the lines from keg to tap… how the kegs are stored…” And so on.

But there’s something else - the glass. Specifically, how it’s washed and dried.

Our diligent system follows a precise sequence - washing glasses with and without detergent, using both hot and cold water, and an air-drying and rotation system.

Confused? Jack’ll be talking you through the whole process in an upcoming video. And hopefully, this one won’t cause any arguments.

Although, given our track record, we wouldn’t bet on it….

10/02/2026

Austin City Limits Music Festival returns to Zilker Park this weekend, celebrating 25 years of incredible music.

The line-up includes Irish artists CMAT from Dunboyne and Aaron Rowe from Dublin - but who’s our team most excited to see, and is Brittany really a corporate brat?

We’ll be open as usual across both weekends, with hangover brunches, late-night food, and nightcaps for anyone looking to keep the party going after the last set.

ACL - let’s go.

Why did Preston create the Pisco Disco? “I just wanted something cute!” he says…Here, he’s sticking with some of his fav...
09/30/2026

Why did Preston create the Pisco Disco? “I just wanted something cute!” he says…

Here, he’s sticking with some of his favorite Fall flavors - cranberry and piney herbs, but with plenty of brightness to keep things light and refreshing.

St. George Terroir Gin brings those herbaceous, woody notes, while cranberry-lime cordial keeps things fruity and fresh. And when Preston realized St. George is based in California, his home state, it all came full circle.

St. George Terroir Gin, Suyo Pisco, Aperol, rosemary, cranberry, lime, egg white - very cute, and available now.

09/30/2026

For The Gilded Lady, we’re bringing a little bit of Japan to Water Street - via San Diego.

Inspired by Kaitlyn’s monthly trips to Mitsuwa Japanese marketplace with her mom, this wh***ey sour takes its cues from Japanese kissaten and Royal Milk Tea, layering buttered biscuit-infused Teeling Single Grain Irish Wh***ey with clotted cream Shortcross Poitín, sweet tea syrup, ube, lemon, egg white and Lady Grey.

The ube gives it a super vivid color, while the tea, cream and biscuit bring cozy, nostalgic notes that are perfect for Fall - right down to the little Walker’s biscuit served on the side.

If you like milk tea, you’ll love this drink.

We’ve got three new seasonal cocktails live in The Parlor, here until Jingle Jangle takes over the whole building in jus...
09/29/2026

We’ve got three new seasonal cocktails live in The Parlor, here until Jingle Jangle takes over the whole building in just a few weeks.

Tomato, Tomato brings together Grey Goose, Acid Spirits Celery and Horseradish, tomato water, melon and Bloody Mary foam, while Money in the Banana Stand combines Ron Zacapa 23, Myers’s Jamaican Dark Rum, Banana Amaro, Yellow Chartreuse, butter bread cream and egg.

And then there’s our ever-changing frozen cocktail, with a new one landing each week.

Stop in Tuesday - Saturday, 5pm - 1am, or Sunday, 4pm - midnight, and catch them while you can.

Halloween might be just one day, but at The Dead Rabbit New York and Austin, Samhain spans four whole weeks.From October...
09/28/2026

Halloween might be just one day, but at The Dead Rabbit New York and Austin, Samhain spans four whole weeks.

From October 5th ‘til November 1st, things get a little eerie on both sides of the country as we look back to the ancient Irish festival that gave rise to many spooky-season traditions we know today.

Corn stalks, corn dolls and carved turnips will take over the bars, while Púca, Stingy Jack and the Cailleach emerge from Irish folklore as the barrier between the physical and spirit worlds grows thin.

We’ll have a costume party at both bars on October 31st, and everyone’s invited - the stranger the outfit, the better.

Come over to the dark side.

Halloween might be just one day, but at The Dead Rabbit New York and Austin, Samhain spans four whole weeks.From October...
09/28/2026

Halloween might be just one day, but at The Dead Rabbit New York and Austin, Samhain spans four whole weeks.

From October 5th ‘til November 1st, things get a little eerie on both sides of the country as we look back to the ancient Irish festival that gave rise to many spooky-season traditions we know today.

Corn stalks, corn dolls and carved turnips will take over the bars, while Púca, Stingy Jack and the Cailleach emerge from Irish folklore as the barrier between the physical and spirit worlds grows thin.

We’ll have a costume party at both bars on October 31st, and everyone’s invited - the stranger the outfit, the better.

Come over to the dark side.

09/26/2026

Eddie’s been in Austin for around 20 years - so there’s no one better to ask for local recommendations.

First up, Yellow Jacket Social Club, home to what Eddie reckons is the best Frito pie in town.

Then there’s Frazier’s Long & Low, with pool tables, shuffleboard, a late-night kitchen, dog-friendly patio, and a kick-ass jukebox. And in at number three, we’ve got a relative newbie - Parley on East Cesar Chavez, for cocktails and pints.

No bar is an island - and we’re lucky enough to have some pretty great neighbors.

Today’s the day.We don’t need much of an excuse for a party, but the man who signed a 9,000-year brewery lease is a pret...
09/24/2026

Today’s the day.

We don’t need much of an excuse for a party, but the man who signed a 9,000-year brewery lease is a pretty good one.

It’s Arthur’s Day, and we’re raising a glass to the man himself with $8 pints of the black stuff from open ‘til close, plus $8 Scotch Eggs ‘til 10pm.

A pint in one hand, a Scotch Egg in the other - all of our dreams come true.

If Fall makes you think of pumpkins - you’re not alone.For Something in the Orange, Joe wanted to celebrate the less sho...
09/22/2026

If Fall makes you think of pumpkins - you’re not alone.

For Something in the Orange, Joe wanted to celebrate the less showy side of the seasonal harvest, taking something familiar and giving it a little more attention.

A Daiquiri at heart, it brings together Brugal 1888 and Bacardí with Nixta corn liqueur, Pedro Ximénez sherry, cornsilk Angostura bitters, honey, and, of course, our traditional orange pal.

Rich, bright, and very autumnal.

Arthur’s Day - one week to go.On September 24th, we’re celebrating Arthur Guinness with $8 pints of the black stuff from...
09/17/2026

Arthur’s Day - one week to go.

On September 24th, we’re celebrating Arthur Guinness with $8 pints of the black stuff from open ‘til close, plus $8 Scotch Eggs ‘til 10pm.

Why? Well, back in 1759, Arthur Guinness famously signed a 9,000-year lease on the St. James’s Gate Brewery in Dublin. Fast-forward 250 years to 2009, and Arthur’s Day was created to mark the anniversary, with people across Ireland and beyond raising a pint to the man himself.

As for us? Well, we’ve never been ones to turn down an excuse for a party - especially when there’s pints involved.

Address

204 East Sixth Street
Austin, TX
78701

Opening Hours

Monday 12pm - 1am
Tuesday 12pm - 2am
Wednesday 12pm - 2am
Thursday 12pm - 2am
Friday 12pm - 2am
Saturday 11am - 2am
Sunday 11am - 1am

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