Press and Awards
 August E's has been featured in numerous publications almost since inception. In addition, many well known chefs have proffered their impressions of August E's.
August E's participates in many community activities and owner, Dawn Savanh, is an active member of the Fredericksburg Chamber of Commerce.
PRESS
November 1, 2006
IN MAMA’S KITCHEN
by Diana Farrell Serbe
“This is real food for real people, but with sophistication.”
“. . . food which stands as a paradigm for the subtlety of nouveau Texas cuisine.”
Read the entire article.
August 30, 2006
SAN ANTONIO EXPRESS NEWS
by Sander Edmondson of Bistro Time
“One of the nicest places we just found is outside of Fredericksburg, August E’s. It’s a little building, kind of rustic, almost a farm house with a big patio and great food.”
April 5, 2006
FORT WORTH STAR TELEGRAM
“Inside this reconstructed rail depot, the rustic chink-and-stone walls surround elegantly appointed tables, ivory-linened, set with tall, graceful Riedel wineglasses. The stately carved chairs have soft leather seats and striking tapestry backs. Behind the main dining room, a spacious deck with two stone fireplaces and a long bar looks west toward the sunset.”
March 2006
SOUTHERN LIVING magazine
“August E’s has the look and feel of a great old Texas establishment, but the menu is nouveau Texas.”
Read the article.
October 28, 2005
THE NEW YORK TIMES
“The menu. . . emphasizes steaks and seafood with locally grown herbs and vegetables.”
Read the article.
September-October, 2005
SOUTHERN ACCENTS magazine
“Just as the Germans fused European sensibility with frontier experience, migrants from Austin, Houston, and beyond have made their contributions to contemporary Fredericksburg. Hence, . . . August E’s. . . would be at home in (a) high-rise neighborhood(s).”
June 15, 2005
WINE SPECTATOR magazine
“What exactly is nouveau Texas cuisine? This restaurant may be the place to define it.”
“Everything about it is savvy, from the rugged elegance of the decor to the comforting yet creative menu that emphasizes steak and seafood.”
AWARDS
- Best Featured Ingredient in 2005 FBG Flavors of FBG, after 4 months in business
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