Easy Tiger: The menus

By Mike Sutter | Fed Man Walking | 02.15.12
When Easy Tiger opened Jan. 23, it had just come off a build-out that moved its opening date like that runaway jet landing in "Airplane." Easy Tiger Flight 209, now arriving Gate 8, Gate 9, Gate 10 ... Gate 25.
The bakeshop and beer garden combines the work of New York baker David Norman, chef Drew Curren of "Top Chef Texas" renown and the beer connections of Billy Caruso and the restaurant team behind 24 Diner and Waterloo Ice House.
The website at www.easytigeraustin.com isn't active yet, and Easy Tiger hasn't posted menus to its Facebook page (Update: the site is active now, including menus.) Here they are now. The first two pages are from the top-floor bakeshop. The second set of pages comes from the beergarden and restaurant one level down on the banks of Waller Creek. After one short visit, I'll point you toward the Italian sausage with peperonata on a pretzel bun ($7), a giant baked pretzel ($4) and a half-pint of Harpoon Leviathan Triticus ($5).
Easy Tiger. 709 E. Sixth St. 614-4972. Hours: Bakeshop 7 a.m. to 2 a.m. daily. Beergarden and restaurant 11 a.m. to 2 a.m. daily.
(Photo by Mike Sutter © Fed Man Walking. Menus reprinted by permission.)
Restaurant and beergarden: