Central Standard
- A bar & grill on South Congress Avenue.
- 1603 South Congress Avenue
- Austin, TX 78704
- (512) 942 - 0823
- Dinner Sun-Wed: 5pm-10pm
- Dinner Thurs-Sat: 5pm-11pm
- Brunch Sat & Sun: 11am-3pm
- Mid-Day Sat & Sun: 3pm-5pm
- Happy Hour Mon-Fri: 3pm-6:30pm
- Valet parking is available at an hourly rate, or $34 overnight.
- Validated self parking is available for two hours dependent on capacity.
South Congress Hotel Executive Chef, Kendal Duque
With over 20 years of experience, Chef Duque's impressive culinary career spans across Chicago, Paris and New York. Chef Duque worked with Sandro Gamba of NoMI in the Park Hyatt and later became the Chef de Cuisine at the Union League Club of Chicago. The Union League Club has the designation of the number two private club in the United States. In the Summer of 2007, Chef Duque conceived and opened Sepia restaurant with partner Emmanuel Nony. The restaurant opened to critical acclaim, including Best New Chef (Chicago Magazine ‘08); Best New Restaurant (Time Out Magazine ’08); James Beard Semi-Finalist Great Lakes Region ( 2 years in a row ’08, ’09); Gayot’s Guide Ten Best New Restaurants in the U.S. (’08); and more. Duque went on to open Chicago Firehouse, American Junkie, and The Brass Monkey.
In 2014 Chef Duque transitioned to Executive Chef of the Glenview Private Country Club, where he managed 12 outlets. Chef Duque comes from multiple kitchens with modesty and hard work, but all filled with team spirit and joy. He now helms as Executive Chef of South Congress Hotel.
South Congress Hotel Executive Pastry Chef, Lindsay Flagg
Lindsay Flagg completed her ACF Apprenticeship at the Broadmoor in Colorado Springs, followed by completing her pastry certificate at The French Pastry School in Chicago. She then spent time working under Chefs Thomas Raquel and Ji Yoon at the Michelin-rated Acadia. In 2015, Flagg moved to Austin and joined South Congress Hotel as part of its opening team, studying under New Waterloo Corporate Executive Pastry Chef Amanda Rockman. After 3 years, working her way up, she now oversees the pastry program as Executive Pastry Chef. As Executive Pastry Chef, Flagg brings her passions for savory yeasted breads and unexpected plays on the molecular usage of ingredients.