A few weeks ago, head bartender Phil Vuong and his team launched a brand new beer cocktail menu at Brew Exchange in Austin. Shandies may dot beer menus around Austin, but this is the first complete beer cocktail menu that I've found in the city. More
Chef Kristine Kittrell's spin on profiteroles with strawberries and jalapeños demonstrates her passion for weaving local Texas ingredients with classical aesthetics. More
The second annual Austin Food & Wine Festival was full of tastings and cooking demos hosted by celebrity chefs, sommeliers, and bartenders. Austin chefs took turns keeping the fire pit alive and dished out whole roasted animals. Check out highlights from the festival! More
Austin Food & Wine Festival kicks off its second year tomorrow at the highly anticipated Taste of Texas event. This festival gathers food lovers and chefs from across the country to celebrate the best that Texas has to offer. We asked eight participating chefs and a bartender what Texas ingredients they currently love working with the most. More
Though she was recently nominated for a James Beard award and Food and Wine Best New Pastry chef, Laura Sawicki hasn't been taking time off to celebrate. Instead, she's now running the pastry program at both Austin hot spot Condesa as well as the new restaurant Sway. We caught up with Laura to watch the art of how one her sweet creations is made. More
At the recently-opened Craft Pride on Rainey Street in Austin, Brandy and J.T. Egli serve Texas-brewed beer, and only Texas-brewed beer. They're serving beers from 23 Texas breweries out of 54 draughts and 2 casks. More
It's rare to find a bar menu in Austin that doesn't have at least one margarita on it, and it's no wonder that this simple concoction is so well loved under the Texas sun. The combination of lime, tequila, and orange liqueur has the ability to quench thirst and make even the worst heat more bearable. We drank our way around Austin to find the best examples possible. More
Mixing punch is a fun and festive way to serve up cocktails without the fuss, especially for New Year's Eve. Punches are intended to encourage socializing—break out the big bowl and the ladle, hand everyone a glass, and the party has officially started. We polled a few of our favorite Austin-area bartenders for punch recipes, and the results are festive, bright, and easy-drinking. More
A Thai restaurant was not what Austinites expected when La Condesa's Rene Ortiz and Jesse Herman announced their latest project. After all, La Condesa is known for its modern Mexican fare and cocktails. Check out what they're cooking up at Sway, which just opened last week. More
They shake them, strain them, and pour them, but where do they drink 'em? Austin is home to many great bartenders who can make a mean drink. They also listen to guests ramble on about their problems, break up bar fights, and clean up spilled beers. After a long shift, it's their turn to unwind. We asked 8 bartenders about their favorite watering holes, whether they're looking for craft beer, calm outdoor space, or classy cocktails. More
Drawing inspiration from his travels and La Condesa's food menu, bar manager Nate Wales incorporates lesser known ingredients into the drinks. He uses sotol in a spin on the Salty Dog, and mixes up his own fermented pineapple spirit for an unusual margarita. Here are 5 recipes so you can make these drinks at home. More
The newly designed space suggests a Victorian-era brothel, with antique mirrors, plush leather booths, and lush wallpapers. A sultry vibe lingers in the private rooms in the back. Flick on the signal light switch and someone will come to your service. Here's our first look at the cocktails they're serving. More
Brad Stanton from Vancouver BC's celebrated Hawksworth Restaurant and Bar shares five refreshing summer cocktail recipes for your next patio party. More
Weatherup, a renowned NYC bartender and the proprietor of Weather Up in Brooklyn, and Tribeca, first visited Austin to watch a friend's bike race and quickly grew fond of the city. "Austin has lots of great coffee, beer, and cocktails, and a lot of good energy," she says. So she trucked her philosophy down to Texas—the third and latest Weather Up is located on Cesar Chavez in East Austin. Wanting to "go big and do it Texas style", the menu at the Austin branch contains 108 classic cocktails. More
The meat-centric restaurant Salty Sow recently opened up on Austin's east side. This latest nose-to-tail venture is powered by the owners of Eddie V's and Hopdoddy (the steakhouse and mini burger chain, respectively). It's no surprise that this menu is dominated by animal-driven dishes. Check out the charcuterie plate, bone marrow, and more. More
From grilled quail with Southern hot water grits, to homemade Korean kimchi, Peruvian scallop tiradito, Japanese chicken tsukune, and even Canadian tater tots poutine, the menu at Swift's Attic is wildly diverse, but somehow all works together. More
Bar manager Jeff Hammett brings humor and a bit of snark to the approachable cocktail menu. While he's all for the the fine craft cocktail movement, he doesn't like to take himself too seriously. "Never call me a mixologist", he warned. Fun and flavor are on the forefront of his creations and each quirky name has a story to tell. More
The Austin Food & WIne Festival (April 27-29) was a weekend of indulgence, education, and celebrity chefdom. People are realizing that there's more going on here than just Tex Mex, food carts, and barbecue. All that said, locals wondered how this festival would be executed in contrast to those held in, say, Aspen or Pebble Beach. Check out some highlights from the festival, including tacos, sushi, and Andrew Zimmern. More
New bar manager Jason Stevens offers an ambitious new cocktail menu at Bar Congress in Austin. His focus on crafting his own ingredients to boost flavors in his cocktails borders on obsession. Stevens looked to Colonial-American fruit preserving methods and makes a number of seasonal shrubs, and he jazzes up a boring gin and tonic with hop-infused gin and a homemade tonic spiced with herbes de Provence, grapefruit peel, cassia, and black pepper. Here's a preview of his newest creations. More
Since it opened 2 years ago, Pourhouse has become a prominent part of Gastown's cocktail scene. Although situated across from the Steamclock, an often-crowded Vancouver, BC landmark, It's by no means a tourist trap. Bartenders at Pourhouse strive to serve up the classics without making any compromises, and according to bar manager Patrick Reynard, the team is constantly creating new concoctions such as as these 5 new gin drinks. More
When creating the funky yet uncomplicated drinks menu, the bar staff, led by Kendra Thompson, decided against sticking to pre-prohibition classics. As she explained, many Austin bars already excel that style, and it doesn't suit the vibe at Lucy's. Instead, the menu draws from the classics for inspiration, but syncs the drinks with their largely deep-fried food offerings. Lots of herbs, citrus, and ginger to help cut through the richness of chicken-fried-everything from gizzards, deviled eggs, to yup, mountain oysters. More
At the new Union Bar on Union Street in Vancouver, BC, head barman Arthur Wynne brings warm, tropical flavors into his creations, relying on the distinct scents of fresh herbs such as Thai basil and roots such as lemongrass and galangal to set his cocktails apart. More
The menu showcases a pretty wide range of classic and modern cocktails, but their collection of creative whiskey libations is particularly impressive. On chillier evenings (by Texas standards), you'll want to unwind with a Duck Fat Sazerac (and an order of the velvety truffle egg custard on crusty bread.) Not in Texas? You can still enjoy Brandon Burkart's drinks, since he was kind enough to share the recipes with us. More
In the run up to the 2010 Winter Olympics, Vancouver food blogger Melody Fury (Gourmet Fury) is dropping by to guide travelers to the city's hidden gems in a series of Top 10 Local Recommendations. These locations are easily accessible from Downtown (within walking distance or by public transit). The recommendations boast of the unique, international delights that this beautiful sea-to-sky city offers. —The Mgmt. Pheasant Ballotine at Boneta [Photograph: Melody Fury] More Vancouver Eats Top 10 Sips and BitesTop 10 Ethnic SpecialtiesTop 10 Dessert DestinationsTop 10 Breakfast and BrunchTop 10 Grab and Go All anticipation converges today at the Olympics opening ceremonies held at BC Place. In honor, I saved the conclusion for the best of Vancouver for today.... More
@Rosewood I totally understand. It is, in fact, quite a haul for us too from East Austin but we've consistently been going there every time our friends say they want pizza. Backspace is a good alternative for Neapolitan style pizza in town. Let me know if you get around to trying it and tell them I sent you :)
@ceebee That's great to hear. Thanks for trying it out and for the feedback. Cheers!
@FoodPorncess - Isn't it fascinating how certain drinks can take us back to such precise life moments? Also, is your brother banned from the Cedar Door now? Wow :)
@mp1118 - I'm very aware of the places that you've mentioned and very much enjoy some of them. However, I still maintain my "few to be found" stance. In terms of traditional Asian restaurants in Austin, there are several outstanding ones, a plethora of mediocre ones, and numerous embarrassing ones. Perhaps lumping them all under the "Asian" category was too sweeping. Nevertheless, compared to where I've lived and what I've experienced on my travels, I find Austin's Asian food scene to be lacking. It's on the up and up, though, and that's exciting to see.
@bbqcoma - good eye, my friend. Thank you for pointing it out!
I guess there's such a wide range when it comes to spice tolerance. I found that the food was spicier my first time there than it was recently. I didn't try the drinking vinegar but I'll be sure to next time!
You're welcome, Tony. Thanks for the feedback. I believe the idea was to remind us of where our food comes from - not in neat little packages. For me, personally, it's an appreciation for the animal and the folks that worked hard to raise it for our enjoyment.
That's perfect! "Welcome, baby! Mommy needs a drink now". Best of luck with your delivery and let me know how you like it. (The bar, not labor).
@piwakawaka - I understand the pain of "June-uary" all too well but Vancouverites are also known for rocking shorts and sunglasses on the patio at the first glimpse of sunshine, even if it's only 15 degrees out.
Look at it this way, this is a seasonal menu that Brad Stanton designed with readily available ingredients. If that's not good enough for you, ignore all else and try making the Hotel Georgia, a gorgeous all-seasons drink.
As for asking someone from somewhere warm? Check out my cocktail articles from Austin, TX for more ideas. 43 degree weather is not always something to celebrate either ;)
My bad - I meant hot water cornbread. Was thinking grits when describing it for the slideshow and ended up writing that here. Thanks for pointing it out!
Very informative post. I've been trying to learn more about mezcal and this helped tremendously. Appreciate it!
Personally, I sometimes do (depending on the viscosity and acidity) but here, he shook it hard and fast and it seemed to do the trick. Not a bad idea though.
This is so gorgeous, Leela! I especially love the addition of pandan for oomph and the minty green colour.
I adore my 8" 17 layer hand hammered steel chefs knife from Japan.
Definitely an aged, marbled ribeye.
Lovin' the 99 bottles one.
It's been such an honour. The cheers woke me up this morning as the torch passed by my window :) GO CANADA GO!
This is super cute, Jessie :) I really enjoyed the movie too. You've got one creative mind!
Ok fanatics, here's your precious Japadog in Top 10 of City's Best :) http://tiny.cc/9FfTO
Slightly disturbing...
@fmedr Thanks for the additions as usual.
I've been to Bao Bei a few times and enjoyed their cocktails. How did you like the food?
I love Osake. Unfortunately, they don't serve food but be on the lookout (hint hint)...
@sahmad550 mmm :) Great suggestion. I was torn between that and True Confections, but chose the latter based on its location.
@AlexOfAnders @iBalot - This article certainly wasn't easy to write; imagine trying to compress everything our city has to offer in merely 10 recommendations! If it were up to me, I'd write "Mel's top 10", take it or leave it. However, I try to accommodate travellers with different needs and preferences. Clearly, some people love the big portions at Sophie's and I won't deny them of it :) Ditto for Bon's. Thanks for the comments!
@foodieonthe49th @fmedr How can I forget DimSum? It was covered in the last article but thanks for the tip! http://tiny.cc/8pSKm
The tough part about writing a top 10 is there are only 10 spots. I'd add more if I could so thanks for the contributions!
At the new Union Bar on Union Street in Vancouver, BC, head barman Arthur Wynne brings warm, tropical flavors into his creations, relying on the distinct scents of fresh herbs such as Thai basil and roots such as lemongrass and galangal to set his cocktails apart. More
The menu showcases a pretty wide range of classic and modern cocktails, but their collection of creative whiskey libations is particularly impressive. On chillier evenings (by Texas standards), you'll want to unwind with a Duck Fat Sazerac (and an order of the velvety truffle egg custard on crusty bread.) Not in Texas? You can still enjoy Brandon Burkart's drinks, since he was kind enough to share the recipes with us. More
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@renaissanceman I understand your sentiment. It's not always easy to ignore the fact that those cooking a certain cuisine in the kitchen is not of the same descent. This reminds me of the episode of No Reservations when Bourdain was in NYC and spent time with all the immigrants that worked in classic French kitchens. Grant Achatz also wrote about the same subject in his book. Can passion, talent, knowledge, research, and experience surpass a person's ethnicity? I believe America has always been a testament that it can. Having said that, you'll have to kill me before I eat Mexican food in Asia ;) I hope you get to try Sway some time and let me know what you think.
p.s. They openly acknowledge that they do fuse many cultures into their food. Having lived in Thailand, I'm sure you understand how neighboring cultures always influence a region's cuisine.