Oysters & Caviar, the cocktail of your choice made perfectly, and the awesomest vinyl spinning in the background is how we roll at the Diner Bar. After that, move on to our menu of some things familiar, some new, and all delicious.
We’re celebrating with the best Austin’s growers, gamers and fisherman have to offer – we love you, Austin, and we’re gonna show it!
We’re new in town and know we have to work hard to impress Austinites! So it’s all hands on-deck with our talented leaders and everyone on our new Team!
Located right downtown, on the ground level of the brand-new Thompson and Tommie Hotels, the restaurants have a foundation in the Port-City Southern food embraced by their sister restaurant, The Grey, in Savannah.
Grey Spaces proudly advocates for fair wages, provides a meaningful benefits package for full-time employees and well as educational resources to help our team continuously grow.
The Diner Bar is looking for GM’s, Assistant Managers, Wine and Beverage Professionals, Sous Chefs, Pastry Chefs, Bakers, Cooks, Servers, Bartenders, Oyster Shuckers, Dishwashers and Porters…and bottle washers too, if you are out there!! Email us at firstname.lastname@example.org
Bonded by a common viewpoint on what makes for delicious food, Johno Morisano and Chef Mashama Bailey partnered to build The Grey in Historic Downtown Savannah.
EXECUTIVE CHEF and PARTNER
Mon – Sun
Breakfast 7:30am – 10:30am
Dinner 5pm – 9pm
Happy Hour 4pm – 6pm
501 Brazos Street
Austin, TX 70701
Born in Canada, Kristine came to Austin, Texas, via the Cayman Islands, in 1997.
She was co-executive chef at the modern Tex-Mex restaurant El Chile, one of Texas Monthly’s Best New Restaurants when it opened in 2004. A devoted traveler, Kristine has cooked at Michelin-starred restaurants in Spain, and studied or cooked professionally in Mexico, Morocco, Sri Lanka, Thailand, and Vietnam.
In 2014, she beat Bobby Flay on his namesake television show — the first woman to do so.
Adrian Lipscombe is the director of operations for Diner Bar Austin & The Grey Market Austin. A native Texan, Adrian began her career in city planning working with the municipal government in Austin and subsequently, San Antonio, on community impact project planning.
In 2016, Adrian moved to La Crosse, Wisconsin and opened Uptowne Café, creating a safe haven and gathering place for the Northside community while exploring the synergy behind her Southern upbringing, Midwest ingredients and African American culinary history. She is the founder the 40 Acres Project, which seeks to preserve the legacy of Black agriculture and foodways through the purchase of Black owned land.
Johno Morisano is the Managing Partner and co-founder of Grey Spaces, a group of restaurants and lifestyle and product offerings, headquartered in Savannah, Georgia. Morisano transitioned into restaurants in 2014 after a career in business when he, along with Co-founder and business partner Mashama Bailey, opened The Grey restaurant and, later, The Grey Market. At Grey Spaces, Johno oversees guest experience, business growth and strategy.
After attending Pace University, Johno, a CPA, joined Price Waterhouse in its entertainment and media practice. After PW he then dove into the world of startups and turnarounds, spending the next twenty-five years working across the entertainment, media, technology and art landscapes in a variety of capacities—from operator to investor to business and creative advisor.
Morisano has been actively engaged in philanthropy and not-for profit causes supporting a variety of organizations throughout much of his adult life. He has served as a governor and officer of the National Arts Club and United Nations Women. He currently sits on the boards of the Edna Lewis Foundation, an organization dedicated to preserving its namesake’s legacy in southern and American foodways.
Together with Mashama, he co-wrote Black, White and The Grey (Ten Speed Press/Penguin Random House), which explores the business partners’ challenges navigating race, class and culture while building businesses, relationships and community in the South.
Mashama Bailey is the award-winning Executive Chef and co-founder of Grey Spaces, a group of restaurants, lifestyle and product offerings, headquartered in Savannah, Georgia. Together with Co-Founder and business partner Johno Morisano, she opened the critically acclaimed restaurant, The Grey, for which she was awarded the James Beard Foundation’s Best Chef Southeast award, followed by its all-day counterpart The Grey Market.
Born in the Bronx, raised in Queens, and with maternal roots from Waynesboro, GA, Mashama attended grammar school in Savannah and first learned to cook at the hands of the women in her family – with grandmothers, aunts, and her mother. Her formal education includes the Institute of Culinary Education (ICE) in New York City and LaVarenne in Burgundy, France.
Prior to The Grey, Mashama’s career includes a dozen years cooking throughout New York City, the last four of which were at Prune on Manhattan’s Lower East Side, under the tutelage of Gabrielle Hamilton. In 2019 and with the premier of Netflix’s Chef’s Table Season 6, Mashama became the first African American chef to star on that show.
Together with Johno, she co-wrote Black, White and The Grey (Ten Speed Press/Penguin Random House), which explores the business partners’ challenges navigating race, class and culture while building businesses, relationships, and community in the South.
Mashama is the Chairwoman of the Edna Lewis Foundation, whose mission is to honor and extend the legacy of Edna Lewis by creating opportunities for African Americans in the fields of cooking, agriculture, food studies, and storytelling.