Austin's Dishes Shine in New York Times' 2025 Best List

Austin's Culinary Gems Shine on National Stage

Two Austin eateries have made their mark on the New York Times' lists of the best dishes and desserts of the year, showcasing the city’s growing reputation as a top food destination in the United States. These selections highlight how some of the most innovative and influential cooking is happening in small, unassuming spaces.

The New York Times’ recognition serves as a reminder that exceptional cuisine often thrives in unexpected places. A cozy alley café is redefining Mexican-inspired pastries, while a food truck is introducing many Austinites to the comforting flavors of Indonesian cuisine for the first time.

The Bad Honey Bunny at Mercado Sin Nombre

The New York Times has highlighted the Bad Honey Bunny from Mercado Sin Nombre as one of the most memorable dishes of 2025. Food reporter Priya Krishna praised the pastry for its precision and fragrance, describing it as "almost cartoonishly perfect." She noted that the coiled bun carries a heady scent of cardamom and honey, which hits you before even taking a bite. Despite its beauty, the $7 bun "tastes every bit as plush and elegant as it appears."

Austin locals may not be surprised by this national acclaim, as the café tucked behind a nondescript alley off Pleasant Valley Road has long been a favorite among diners. However, for many, Mercado Sin Nombre still feels like a well-kept secret.

Austin American-Statesman restaurant critic Matthew Odam has described the café as a hidden gem. He called it "one of the great hidden gems of Austin," noting that "just a few bites and a slight investigation lets you know that there is much more to Julian Maltby's coffee shop than meets the eye." While Maltby emphasizes traditional Mexican corn and coffee practices, Odam points out that "the food program is being helmed by the kind of major talent you expect at award-winning restaurants, not walk-up windows."

The NYT’s acknowledgment suggests that the rest of the country is finally catching up with what Austin has known for years.

The Ketan Hitam at Yeni's Fusion

On the dessert front, the New York Times has recognized the ketan hitam, a warm black rice pudding, from Yeni's Fusion, an Indonesian food truck located on Burnet Road. Krishna described the dish as "barely sweet," "lush with coconut milk," and "the gentlest way to end a meal." She emphasized the aromatics of pandan and its "soothing," porridge-like texture.

But the story behind Yeni's Fusion is just as compelling as its desserts.

Odam has followed chef-owner Yeni Rosdiyani's mission to bring Indonesian cuisine to Austin, a city that has traditionally offered more Vietnamese, Thai, Chinese, and Japanese options. "She has a point," Odam wrote. "The city has no shortage of [those cuisines]… but I only know of one Austin restaurant serving a menu of Indonesian dishes." Rosdiyani, who grew up in Java, has become, in his view, "the best possible ambassador" for the flavors she learned to cook with her father.

He describes her cooking style as meticulous, a discipline passed down from a parent who was "specific and picky," often critiquing her work until the flavors were right. "It doesn't take more than one bite of Rosdiyani's food to know that time goes into everything she prepares," he wrote.

Rosdiyani opened her truck in 2021 after leaving a corporate career in Indonesia and moving to Texas more than a decade ago. She brings "an obvious joy" to the kitchen, Odam notes—and that joy appears to be resonating nationally.

Additional Reading

• Billboard returns to SXSW 2026 with Don Toliver for a 3-night Waterloo Park series
• Which Austin restaurants are open on Christmas Day? Brunches, dinners, holiday treats
• Luck Reunion joins SXSW as Austin music festival restructures for 2026

Subscribe

Sign up for the Daily Briefing from the Austin American-Statesman. Start your day with the must-read headlines from Austin's most trusted news source.