What are the opening hours?

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

https://www.thedeadrabbittx.com/

The Dead Rabbit Austin, 204 East Sixth Street, Austin, TX (2026)

10/19/2026

While we’d like to say this is just another day at The Dead Rabbit TX, the Blue Man Group, Uncle Sam, and the Statue of Liberty are, in fact, some of the characters who’ve made an appearance at our annual Halloween costume contest. And we’re doing it all again next week.

Join us on October 31st as we celebrate Halloween with a wee Irish-American hybrid, combining the ancient traditions of Samhain with a good old-fashioned American costume party.

Amongst our Samhain decorations - corn stalks, carved turnips, the Púca, and more - you might just notice a few unusual characters lurking around the bar.

And if you fancy joining them, start planning your outfit. We’ll be crowning our best-dressed guest at 10pm, with a $100 bar tab up for grabs.

10/17/2026

We're heading to Belfast next week, and while Jack’s Culinary Salon dinner is fully booked, there’s a few spots left for the hospitality event at Academy Restaurant on October 21st.

What can a Belfast-born entrepreneur teach us about building a globally recognised hospitality brand? Join us to find out.

Delivered in partnership with Ulster University, The Dead Rabbit, and Academy Restaurant, the evening will bring together professionals from across the food, drink, and hospitality sectors to explore the practical realities of building a brand, creating exceptional guest experiences, using storytelling to connect with customers, and innovating in an increasingly competitive industry.

Book your spot now https://www.academyrestaurant.co.uk/events/2026/october/industry-event-the-dead-rabbit

10/16/2026

Sure, we haven’t even put the turnips out yet, but our minds are on one thing and one thing only - Jingle Jangle.

For the uninitiated, our festive pop-up is now in its fourth year, and has previously seen The Dead Rabbit NY transformed into a winter wonderland, complete with seasonal cocktails and snacks, nostalgic, over-the-top decorations, and a magical Christmas soundtrack.

But things are a little different this year, because we’re taking the show on the road, and Jack’s delighted about it. Promise.

Jingle Jangle launches November 16th at The Dead Rabbit NY, The Dead Rabbit TX, and The Irish Exit NY, followed by San Patricios on November 17th and The Irish Exit ATL on November 24th.

Yep, for the first time ever, we’re bringing a little Jingle Jangle magic to New York City, New Jersey, Austin, and Atlanta.

Five venues, four cities, and a metric sh*t tonne of tinsel. Christmas is coming.

10/15/2026

So, is it pie season yet? It’s a resounding yes from us.

On the menu since day one, our Chicken Pot Pie is a firm favorite, and for good reason.

We start with slow-roasted chicken in a rich, creamy gravy, seasoned with rosemary, thyme, parsley, and all the traditional herbs and spices. Then we tuck it all into a flaky pastry shell and bake it until golden brown.

On the side, we’ve creamy mashed potatoes and a generous helping of rich gravy - just say when.

10/15/2026

There’s two weeks left of our Samhain pop-up, and while we’re mostly sticking to Irish tradition, we’ll be making one exception for a good ol’ American costume party on October 31st.

We’ll have a DJ from 10pm - 2am, and as we do every year, we’ll be crowning our best-dressed guest at midnight, with a $100 bar tab up for grabs. Yep, you read that right.

No rules, no guidelines, no stipulations - just come dressed to impress.

Scroll through for a little inspiration from last year, and start planning your outfit.

Bookings available, walk-ins welcome.

10/14/2026

The Dead Rabbit family now includes The Dead Rabbit NY, The Dead Rabbit TX, The Irish Exit NY, The Irish Exit ATL, San Patricios, Grá Mor, and The Life of Reilly.

Yep, seven venues, seven teams, and seven very different uniforms.

From the iconic green T-shirts here on Water Street to the jerseys at 8 Erie Street, and the baby of the family, The Life of Reilly, with its pinstripe shirts and pints, each team has its own look.

But which one wears it best? And remember - you can buy your San Patricios GAA shirt from the link below...

https://shop.sanpatriciosnj.com/products/san-patricios-gaa-jersey

10/14/2026

The great Tayto shortage of 2026 is upon us, and we apologize for any inconvenience caused.

We'd like to reassure our guests that the situation is being dealt with, and appropriate measures will be taken.

Normal service will be resumed shortly, and we thank you for your patience at this time.

10/13/2026

You’re likely familiar with The Taproom and The Parlor, but did you know we actually have five spaces?

Back in 2013, we took over a 19th-century, five-story townhouse on Water Street, opening a ground-floor grocery and grog, a first-floor cocktail bar, and an upstairs space for events and private gatherings. Then, in 2018, we took over No. 32 next door and doubled in size.

Today, The Taproom is a celebration of that greatest Irish institution, the pub. Next, you’ll find The Taproom Extension, similar in spirit, with cozy snugs, space for live music, and plenty of tables for groups.

Head upstairs and you’ll reach The Parlor, offering a more elevated cocktail experience, complete with table service, a menu of 22 cocktails, and seasonal specials.

In 2023, we added The Green Room, an adjoining bar dedicated to Irish arts and culture, with prints, photographs, and paintings lining the walls.

And finally, there’s The Occasional Room. With us since day one, this private event space brings together the very best of The Dead Rabbit under one roof, with room for up to 60 guests.

Thirteen years, five spaces - and who knows what’s next in store…

10/13/2026

It’s a hard job…

We’ve worked with Meanwhile Brewing since day one, proudly pouring their Italian-style Pilsner and Tender Robot Hazy IPA. And yep, their b**r is great, but more importantly, it’s made by people who care.

Last week, we took a little field trip to their three-vessel, 15-barrel brewery and taproom here in Austin, which also happens to have a soccer field, an outdoor stage, and a pretty impressive backyard.

Naturally, we started with a few b**rs in the taproom before Merritt took us behind the scenes. We got to explore the brewing equipment, taste a few b**rs, and see how everything gets canned, packaged, and stored before making its way out into the world.

And once we’d worked up an appetite, we finished with pizza from Side Eye Pie, a permanent fixture in Meanwhile’s backyard.

All in a day’s work.

10/12/2026

German-born, Dublin–based singer-songwriter Sina Theil brings Ireland's spirit, stories, and sound to the stage through uplifting, high-energy live performances.

Her inspiring journey began when she moved to Ireland in 2015 with just her guitar and a dream. With no contacts or experience, she started busking, learning her craft and building a following one song at a time. That grassroots journey has since led to 27 Irish iTunes #1 singles, over 16,500 Irish and international radio plays, over 100 commercial song releases, over 4.7 million YouTube views and a combined social media following of over 65,000 - impressive work.

Catch her live at The Dead Rabbit TX, November 8th, from 7pm. No tickets, no guest list - bookings and walk-ins welcome.

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.

10/11/2026

The Sausage Roll is a thing of Dead Rabbit legend - but we do things a little differently down here in Texas.

We use local pork, specifically a Jalapeño Kielbasa from Smokey Denmark, an Austin staple since 1964, wrapped in puff pastry and served with Curry Mayo and Branston Pickle on the side.

It’s one of our most popular snacks, and a firm favorite with the team for their shift meals, too.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

The Dead Rabbit Austin

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