Posted by Zach Brooks, March 19, 2008 at 1:00 PM
Since my "real" job (whatever that means) is in the "music industry" (radio is still part of the music industry, right?), I've always dreamed of going to the SXSW music festival. I've heard great things about Austin, Texas, and my friends and co-workers always have amazing stories of great shows that I am bound to love that take place in a really cool town. But this year, I discovered a new aspect of SXSW that makes me feel jealous about not getting to go: all the serious sandwiches.
Thanks to blogs, Flickr, and most important, the invention of the iPhone, the SXSW food porn has been pouring in since last week—and I have to say, the sandwiches look pretty damn delicious. Using previous years as a guide, you would expect me to be super envious of missing My Morning Jacket tear through their new songs at the Austin Music Hall, or Michael Stipe playing at the all too famous Stubb's. This year, however, I think I'm bummed because I missed out on all the eatin'.
After the jump, my recently created, hipster food porn-based, Austin sandwich checklist.
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Posted by Alaina Browne, March 5, 2008 at 2:45 PM
The trio of SXSW Festivals and Conferences (Music, Film, and Interactive), best described as Spring Break for geeks, kicks off this weekend in Austin, Texas. Maybe you've already decided which panels, screenings, shows, and parties you'll be attending—or not. That's OK, there are more pressing concerns like, where are you going to eat?
The SXSW Baby! Guide: Where to Eat During SXSW 2008 [pdf], has all the answers. Compiled and written by Kathryn Yu, a SXSW veteran and a serious eater, restaurants included meet the top criteria of hungry festival-goers: close proximity to the Convention Center, easily accessible by foot, cheap, fast, and tasty.
But you're in Texas. And Texans make some serious barbecue.
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Posted by Lia Bulaong, February 22, 2007 at 12:37 PM
Mick Vann on Filipino food, in the Austin Chronicle: "But imagine a cuisine that uses fish sauce and shrimp paste; olives and chiles; olive oil and tomatoes; bread; noodles and rice; sweet, baked tropical desserts; chorizo and longaniza; escabeche made with coconut or sugarcane vinegar; skewered barbecue; fresh spring rolls made with crepes; dishes with lemongrass and bay leaves; lots of seafood and pork; and tamales made with sticky rice. It's like someone combined a lot of my favorite things from different cuisines and mixed them all together into one huge, wonderful menu." There are 10,000 Filipinos in the Austin area now and currently only four Filipino restaurants, but from his descriptions they all sound pretty good.
