We are located at:
1005 West 34th Street
Austin, Texas 78705

cafe: 512.371.3400
catering: 512.323.2000
fax: 512.323.6990

Lunch Hours:
MONDAY-FRIDAY 11 AM
SATURDAY 11 AM - 4 PM

Try us for dinner:
MONDAY - SATURDAY 6 - 9:30 PM

EMAIL US
goodfood@34thstreetcafe.com
For best service, please call.
We do not accept lunch, dinner, or catering orders via email.

Eddie Bernal
Owner, 34th Street Café and Catering

Eddie Bernal's first job in the food business was in 1979 as a high schooler when he answered an ad for a job at a chain restaurant in southwest Houston. He came to The University of Texas and majored in accounting, then moved through a series of increasingly more responsible positions in the local restaurant scene, working for Hyde Park Bar & Grill, Z-Tejas, and Granite Café, among other establishments. In April, 1995 he opened 34th Street Café and Catering.

Eddie has maintained a high profile in the local restaurant scene by participating in civic and food related events, such as Share Our Strength and The Texas Hill Country Wine & Food Festival. 34th Street Café is now a popular lunch and dinner location for Austinites who appreciate moderately-priced, well-prepared food and wine served in an informal, inviting atmosphere. And the catering department of 34th Street has enjoyed great success with many of Austin's most knowledgeable party-givers--for both commercial and private events. His staff has done everything from bank openings to weddings to parties at many of Austin's finest homes.

What does he like most about it all? "Definitely, the challenge of being better than yesterday. Stepping up the ante is what it's all about. In this business, you can't afford to slide backwards."

Justin "Raif" Raiford
Evening Chef de Cuisine

With his eclectic style and culinary artistry, 22-year-old Justin "Raif" Raiford is already turning heads as the latest Chef at Austin's 34th Street Café. With its strong tradition of cutting-edge cuisine and innovative food fusions, 34th Street welcomes Raif's spirited energy and comprehensive background in international cooking.

Raif's passion for cooking began in Louisiana, where he shared the kitchen with his Cajun grandparents. "Even before I can remember I was trying to make something," he says. His path became clear as he quickly turned hobby into profession. After dabbling in catering, Raif took on a full time job at Shyler's, a locally owned restaurant in Evansville, Indiana. In less than a year's time he was promoted from dishwasher to Assistant Manager.

Raif's food and cultural interests heightened as his family moved from the Middle East to Asia to various cities within the United States. Throughout his adventures in Egypt, Saudi Arabia, Singapore, Israel, and Thailand, Raif continued to adopt cooking skills and craft new recipes. He took formal cooking classes, most notably at the Raffles Hotel in the heart of Singapore. "These opportunities were very special," he says. "I was always aware that I had to drench myself in the experience."

Eager to advance his career, Raif took an internship at the Trail West Resort in Buena Vista, Colorado. Under the mentorship of head Chef Brian Romano, Raif learned to combine his global cooking talents and restaurant management skills. Adding education to his already impressive professional background, Raif pursued an Associates degree in Culinary Arts at the Texas Culinary Academy in Austin. After a stint at the Hyatt Tamaya Resort and Spa in Albuquerque, New Mexico, Raif returned to the Texas capital and took a Chef's position at 34th Street Café.

Now at 34th Street Café, Raif is fully enjoying total stylistic freedom over his imaginative menu. His Caribbean jerk crusted gulf red Snapper, twice fried Plantains, Jicama and Chayote Squash slaw, and a Mango Cream Sauce creates visions of turquoise waters, and his Japanese inspired Pepper Crusted Chilean Sea Bass on warm Soba Noodles with Sweet and Spicy Ginger Cilantro Sauce has quickly won Austin over. Although Raif draws many ideas from his colorful nomadic past, he uses local seasonal favorites as much as possible. "Always use the freshest ingredients," he says. "Nothing compares to what your own community grows." Sounds like Raif, rising star and world-traveling chef, has finally found himself a home on 34th Street in Austin, Texas.