North Central Austin Edition | December 2023

Dining

BY AMANDA CUTSHALL

The Parma Prosciutto + Belgian Endive features shaved cheese, true oil, olives and green onion for $15.50 .

COURTESY LARS FRAZER

The Chicken Parmesan is made with pan-fried breaded chicken, melted fontina, housemade roasted tomato sauce and spaghetti for $23 .

COURTESY SHANNON HICKMAN

68 Degrees Kitchen serves farmer-driven Italian food After opening 68 Degrees Kitchen in June 2016, sisters and business partners Joan and Marion Gillcrist hoped it would soon become a neighbor- hood favorite for those in the Lake Austin area and beyond. More than seven years later, Joan said she thinks they achieved their goal. Looking back to Deep Eddy Pool, Joan said, which stays around 68 degrees year-round.

Sister and business partners Joan (left) and Marion Gillcrist opened 68 Degrees Kitchen June 2016.

COURTESY 68 DEGREES KITCHEN

“We opened 68 Degrees quietly—starting with a very small sta just ve nights a week,” Joan said. The sisters did not realize how quickly it would become a success, Joan said, and found them- selves expanding their hours a few months later. What’s special about it? Marion specializes in creating fresh, seasonal recipes based on what is available from local farmers in addition to making the sauces, ravioli and lasagna in-house. “Our goal has always been to have 68 Degrees be a local produce-driven restaurant with a curated wine selection, all at reasonable prices,” Joan said.

After years of working together in the restaurant business, the Gillcrist sisters decided to team up to create an Italian restaurant that focused on seasonal, locally produced ingredients made fresh daily. Joan said they found the perfect space in the for- mer Stinson’s Deep Eddy Grill location. The name 68 Degrees Kitchen was inspired by the proximity

DEEP EDDY AVE.

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6401 Lake Austin Blvd., Austin www.68degrees.com

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