Shawn Crikiel, the chef and owner of Austin's Parkside, Backspace, and Olive & June, launched his latest venture, Chavez, earlier this month. In an unusual turn of events, the restaurant is in the former TGI Friday's space in the downtown Radisson hotel, causing Austinites who've long disregarded the location to take note of the revamped poolside digs once again. Here's a look at Crikiel's menu and space.
A modern new Rainey Street restaurant from former The Next Food Network Star star Brad Sorenson, serving updated American classics.
When asked about transitioning from the finance world to the restaurant industry, Steven Dilley humbly explained, "I'm passionate about what I'm doing, so I feel I can make at least something passable." Lifelong food lover casts aside desk job to open a restaurant? The story may be increasingly commonplace these days, but it rarely fails to inspire. No less so in the case of the half Italian, half Taiwanese chef, who returned to Austin after a decade in NYC to embrace his passion for cooking. Three years later, and his dream has finally been realized, in the form of Bufalina, a Neapolitan-style pizzeria.
This salty-sweet dish is a hybrid of desserts by Philip Speer (executive pastry chef and culinary director of Uchi and Uchiko) and Andy Lewish (Uchiko's pastry chef), and it hits the spot like soft serve and french fries never could.
CU29's meat infusions aren't limited to Franklin Barbecue brisket: they also make a peppered turkey gin.
Our guide to great Austin happy hours that you may not have visited yet.
Austin Chef Sonya Coté (Hillside Farmacy, The Homegrown Revival) is no stranger to the farm-to-table movement. But last month, she brought the table to the farm, unveiling her latest venture, Eden East, located on Springdale Farm in the heart of East Austin. The outdoor restaurant, which is reservation-only and only open on weekends, changes its menu every week according to what's fresh on the farm. Here's a look at what you might find.
At Mettle, Bridget Dunlap's new East Austin bistro, Pastry chef Finney Walter is incorporating unusual ingredients such as togarashi (Japanese chili blend), epazote (a peppery Mexican herb) and white soy sauce into his unique dessert menu.
We go behind the scenes with the Top Chef and James Beard Award winner in his new East Austin flagship.
When diners arrive at Paul Qui's long awaited formal restaurant, simply named qui, they are first escorted to the bar, where bar manager Michael Simon and his team shake up pre-dinner beverages that can also be sipped on the restaurant's spacious patio. "There are lots of savory elements to the drinks," said Simon. "They're boozy but balanced; salty, sweet, and sour, so they can pair well with food."
Do white tablecloths belong in a Tex-Mex restaurant? Austinites are about to find out with the opening of Benji's Cantina, the new upmarket Tex-Mex restaurant from the team behind Kung Fu Saloon and Brew Exchange. Take a look through the slideshow to see the new space and some of their most popular menu items.
On a trip to New York City, veteran Austin bartender Scranton Twohey visited 27 bars in 4 days, and after returning, he lamented the lack of creativity in Austin's cocktail scene. Twohey softly opened Whisler's in the old Rabbit Lounge on East 6th in mid-May, and allowed the word to spread organically.
A look inside Austin's first full-service butcher shop, which just launched a dinner menu featuring everything from burgers to lamb sweetbreads.
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.
Chef Kristine Kittrell's spin on profiteroles with strawberries and jalapeños demonstrates her passion for weaving local Texas ingredients with classical aesthetics.
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!
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.
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.
Pieous has one of those inspiring origin stories that any food loving office worker loves to fantasize about. Last year, Joshua Kaner, a CPA and music attorney, finally hung up his calculator. Going with his gut, he purchased an old BBQ joint on W 290 with his wife, Paige.
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.
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.
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.
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.
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.
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.
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.
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.