The Barbecue issue

Locals Serving Locals through Crisis

THE RESILIENT

Bestecue b r a B in Town

the

side

OF AUSTIN

Lindsay Neuren, Realtor 512-913-6987 lindsay.neuren@compass.com @lindsayatxrealtor

Passionate about both clients and community, partnering with Lindsay ensures you’ll enjoy an exceptional real estate experience in her hometown of Austin. Together, let’s start the journey to your new home.

“Lindsay’s local knowledge, constant communication and attention to detail, not to mention her worldclass negotiation skills, were truly invaluable to us. We told Lindsay what we were looking for and she found us something even better!”

- Brian F., East Austin 914 E. 38 1/2 St

June/July

CONTENTS

07

Publisher’s Note

08 Local

Learning to Adapt

An Austin market has modernized their processes to keep up with the rapidly changing times.

11

Art+Entertainment Sights for Sore Eyes

Downtown passersby take in the fresh works of art that symbolize Austin’s creativity and resilience.

31 Go+Do

Innovative Communities

Discover how one local construction company is revolutionizing the affordable housing industry.

37

Home+Away Keeping it Simple

Classic structure intertwines with modern elements in this Rosewood bungalow.

41

Sip+Taste Over the Odds

How this neighborhood brewery has quickly adapted during a time of uncertainty

Read more at eastsideatx.com

26

The Face of Hunger Isn't What You Think it is.

One of the biggest challenges many have faced over the last few months has been where to get food. During this time of need, not only did Central Texas Food Bank rise up to the occasion, but they also increased their efforts to ensure no Central Texan goes hungry.

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5

EAST THE RESILIENT

Rosewood Avenue Austin, Texas 78702 eastsideatx.com

Creative Director Will Bowling Publishing Editor Ashley Bowling Photo Editor Eric Morales Business Development Will Bowling, Brandon Lewin

} T N I R P { {Online} {Social}

Copy Editor Pam Bowen Editorial Team Sam Lauron, Alison Bryce

EASTSIDEATX.COM advertise@eastsideatx.com

@prospectrealestate

Get all that is in this issue and more everyday at

@sawyeratx

Social & Events Sam Lauron

OF AUSTIN

Contributing Photographers Shelby Bella, Leonid Furmansky, Andrea Calo, Rachel Benevidez, Regan Morton, Paul Cardoza, Ashley Haguewood, Contributing Writers Jess Hagemann, Jessi Devenyns, Sean Saldana, Sam Lauron, Eric Morales, Christopher Ferguson Distribution Brian Phillips, Will Bowling Submissions info@eastsideatx.com Advertising advertise@eastsideatx.com

@tinypies

Publisher Nillo Studios, LLC

side

Tag @eastsideatxmag in your favorite East Austin photos and use the hashtag #EASTsideATX to be featured!

CONNECT WITH US eastsideatx eastsideatxmag We promise we read every single comment!

Copyright Š 2016 Nillo Studios, LLC. EASTside Magazine is published by Nillo Studios, LLC. No portion may be reproduced without express written consent. Editorial or advertising does not constitute advice, but is rather considered informative. Expressed opinions are those of the author and do not necessarily reflect the views of ownership.

6 EASTside | June/July 2020

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eastside | publisher's letter

When Local Matters Most

A

This issue was going to be our Barbecue issue. We had been planning it for months—if not years. Then BAM! Plan B—an issue focusing on how local businesses are surviving through this shut down. Then along came plan C. As we dug in, we found that the two topics did not have to exist independently. So we stuck to our original theme of barbecue and explored the various ways these establishments have been forced to pivot during this time, while keeping all the supporting stories focused on the same. We show off the numbers of what it truly takes to feed a city and how amazing Central Texas Food Bank truly is. We share how one construction company and local nonprofit are housing homeless and how a local barbecue joint is feeding school aged kids each week. We tell numerous stories about the ways many of your neighbors are showing up to support the arts, practice timeless traditions, and so much more.

The EASTside Magazine team has also had to pivot in a world where we typically visit with community members on a daily basis. Interviews are happening via Zoom, which up until this point, had always happened in-person. Many photos for this issue are without people in them in order to keep a safe distance. When it comes to shooting food and behind the scenes imagery like we so often do, we did not have access to places like previous days. It didn’t turn out the way we had planned, but it turned out great! It turned out so well because of all the amazing people who were involved in making this happen. So, thank you to J. Leonardi’s, Texas Gamers Lounge, Easy Tiger, Micklethwait’s, Oddwood Ales, Central Texas Food Bank, Longhorn Meat Market, and Elizabeth Baird & her team for being so easy to work with! And a special thanks to our amazing, hardworking team for carrying this out!

As we all eagerly anticipate the day when we eventually get back to meeting face-to-face, let’s all remember that we are a community that needs to care for and support each other. There are a number of things that could divide us in a time like this, so be sure to ask questions seeking to understand first and offer empathy even when you don’t understand. Most of all, frequent (virtually or inperson) the small businesses that have been shut down for months. Remember, while doing so, to also do your part to protect those who are most vulnerable.

Many of the small businesses are now in survival mode themselves. So when you make purchases, take that extra time to support Eastside businesses. Thank them when you get your lunch, pick-up your kids or dry cleaning, buy clothing, get groceries, make weekend plans, or even make home improvements or doctors appointments. These people have become your neighbors, care for them as such.

We love that our hyper-local small business gets to tell local stories and support local business. With love, we are mailing out 70% of our magazines to homes during this time! We are committed to doing this until Austin is 100% open again. So if this is the 3rd issue you are getting in the mail or if you have been getting it in your mailbox for free for the past 5 years, thank you for reading! Thank you for letting us tell your story, East Austin.

With gratefulness and hope, Ashley & Will Bowling

Photo: Katie Wnukoski

s we all actively move through this pandemic, stayat-home orders in effect, it has made each and every person’s normal way of life hard. It seems no person or business goes untouched in one way or another.

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In 2018, James took over the shop after learning that his great aunt was considering closing the business. Since then, he’s grown the staff, expanded the business offerings, and most recently, taken on a global pandemic.

Traditionally, about 70% of Longhorn Meat’s sales have come from wholesale distribution.

But in the weeks following restaurants and other non-essential businesses shuttering, James estimates that wholesale now makes up around 10 to 15% of revenues.

There are, however, a number of positives. For one, the company’s social media presence has doubled, and newsletter subscriptions have spiked by more than 1,500. In their efforts to ramp up retail sales, the company has completely revamped its website, has started delivering locally, and shipping meat across Texas.

Demand has been so high that James has had to hire four more employees.

Through all of the unpredictability, James remains optimistic and feels confident that if wholesale demand returns as the pandemic winds down, Longhorn Meat has the potential to emerge in a stronger position than before.

Learning to Adapt

Longhorn Meat Market Plans for the Future Sean Saldana PHOTOS BY Eric Morales

WORDS BY

Throughout the pandemic, Longhorn Meat Market has grown its social media following, expanded its services, and hired new employees.

Their goal is to go above and beyond to serve their customers during this time. He remains hopeful in that customers all the way to Leander, “see us driving to drop off $50 worth of stuff, and think that’s something that's going to resonate within the city.”

In addition to continuing local delivery, shipping throughout the state, and selling grocery essentials like eggs and coffee, James also intends to keep the new employees they’ve hired.

C

ustomer deliveries, non-stop phone calls, and vendor price sheets that update daily are just a few of the things James Leach, owner of Longhorn Meat Market, has gotten accustomed to over the past few months.

An East Austin presence for over five decades, Longhorn Meat Market is a butcher shop that specializes in beef, poultry, and pork. “There are retail customers on the Eastside who have been shopping with us for their entire lives,” James says fondly as he recalls their loyal customers. “People think it’s small businesses that breed employment, but it’s customers who have demands that breed employment.”

Did You Know?

“We’ve breached into channels that this completely old school business would have never even touched. That’s going to change the future of the company forever,” James insists.

Looking toward the future, James is most excited about the market aspect of Longhorn Meat Market. He envisions a shopping experience where community members walk to the store, “buy enough [food] for two or three days” and enjoy the benefits of knowing their local butcher and grocer.

"Soon," James adds, “customers will be able to go to Longhorn Meat Market and get ‘a little bit of everything.’”

Originally estab-

lished in 1892, James Leach’s family business is Austin’s oldest meat market.

8 EASTside | June/July 2020

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Contact:

(512) 476-5223 Orders@LonghornMeatMarket.com 2411 E MLK Jr. Blvd. longhornmeatmarket.com @longhornmeat

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Art+ entertainment

June +July 2020

12 graffiti

art

HOW STREET ART HAS TRANSFORMED A QUIET DOWNTOWN LANDSCAPE

14 event calendar

CONNECT WITH OTHERS AT OUR FAVORITE VIRTUAL GATHERINGS TAKING PLACE THIS SUMMER

16 entertainment

OLD SCHOOL ARCADE MEETS VIRTUAL GAMING AT THIS FUN NEIGHBORHOOD SPOT

eastside | art

Sights for Sore Eyes Graffiti Art Has a Place Here WORDS & PHOTOS BY

Eric Morales

Downtown Austin has, in certain areas, put on its own kind of mask during this pandemic.

Several businesses on temporary shut down have boarded up their windows, creating the perfect canvas for beautiful, yet temporary, murals.

12 EASTside | June/July 2020

T

here is art that lives only within the walls of galleries, museums or in private collections. One must pay the price of admission, or the price of ownership, to enjoy these kinds of works. On the other hand, there is art that is for everyone: a gift to the passerby. The people in the city of Austin seem to magically find a way to make art out of anything and everything.

In fact, creating art out of an eyesore seems like the most natural thing for to do.

Shayne Tuthill is just one of several artists who took it upon himself to make beauty out of an otherwise dreary cityscape. Shayne’s work is on the boards that protect the entryway and windows to Easy Tiger Bake Shop and Beer Garden.

“I just did it,” says Shayne. “It’s one of those things: better to beg forgiveness.”

Still, like most of the graffiti artists out there, the motivation is pure. “It’s depressing looking up at bare pieces of plywood,” Shayne explains. “I saw an opportunity to enlighten minds and give people something to look at. And, I’m not the only person who saw that. There’s tons of other conscious people who saw the same thing.” “[Graffiti art] provokes thought or can give an ‘aha

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“[Graffiti Art] can give that ‘aha moment.’”

moment.’” Shayne smiles when talking about the value of graffiti art. Perhaps, in this case, that ‘aha moment’ is realizing that even during these challenging times, just as there are people working to protect life, there are people who are working to make sure that life is full of beauty for people to see and experience. This beauty is just a simple reminder that we’re still here.

Shayne, however, isn’t just a graffiti artist. He also takes on occasional commissioned mural work. Another plus is that Shayne is able to share his passion with his daughter, who helped him with a commission back in California. “She did the whole background.

I took a spray bottle and just doused the wall with water and had her go to town with some interior acrylic paint.

We layered it together.” Other highlights for Shayne include creating a live painting for RZA a couple of years back.

Shayne does have a few secret pieces that won’t be released until later this year. So, keep an eye out for an art show within the next few months, once we allow time and space for the people of Austin to safely come together to celebrate the art again.

Did You Know?

The HOPE Outdoor Gallery was a safe space for graffiti artists in Austin for almost a decade. It closed in 2019, and their plans are to relocate across from the Austin airport. Visit hopeoutdoorgallery.com for more info..

Contact:

EAST AUSTIN 1901 e 7th St. | (512) 981-MoDS NORTH AUSTIN

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9112 AnDerSon Mill rD. Ste. A500 AuStin, tX 78729 (512) 953-SKin (7546)

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13

eastside | events

8THINGS WE LOVE IN

JUNE&JULY

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Stream Come True June 18, 8-9:30pm

Music is still strong in the Live Music Capital. Join 3TEN ACL Live as they present Stream Come True, featuring Mobley. Enjoy the Austin-based singer, songwriter, and multi-instrumentalist as he performs on Facebook Live. Viewers are encouraged to leave a virtual tip for the musician or donate to Health Alliance for Austin Musicians. 3tenaustin.com

African American Book Festival June 27, times vary

Online Portrait Drawing June 11, 6:30-9:30pm

Join Danny Grant from Atelier Dojo in a 4-week online class to learn how to create a portrait drawing in graphic. Participants will work from the same photo reference which will be shared on the screen during the Zoom session. With step-by-step images of the portrait drawing process provided and individual critiques shared, each student will walk away with one completed drawing. Register for the course online for $375.

916 Springdale Rd., Bldg. 2, Ste. 106B | atelierdojo.com

Virtual literary gatherings are nothing new for the African American Book Festival as they have had authors present via Skype in the past. However, due to current circumstances, the festival has been transformed into a fully online event where the good vibes and interactive gatherings to celebrate African American writers and their work will continue in the 14th annual festival.

Inside Indy Terrace July 3, 3pm

Witness world-class artists performing through Facebook Live during Austin Opera’s Inside Indy Terrace.

Though the musicians are not able to showcase their talents within Industrial Terrace, each performance brings the same spirit it embodies.

New live performances take place each Friday and are posted online to be enjoyed at a later time. Instead of purchasing tickets, Austin Opera asks for those who enjoy the show to make a donation to help continue compensating artists.

3009 Industrial Terrace | austinopera.org

aaabookfest.org

Play at Home

June 1-15, times vary Enjoy a free virtual program produced by Austin School of Film including mini workshops, lessons, artist-led talks, and guest filmmakers. Whether new to the filmmaking universe or just looking to expand current knowledge, these interactive experiences offer something for everyone. Courses range from free to $50. 2200 Tillery St. |

austinfilmschool.org

The Austin Symphony

July 13-17, 10am-3pm

June 14, 7-9pm

KMFA 89.5 and Austin Symphony Orchestra are coming together to broadcast their past seasons to music lovers. Tune in to enjoy the orchestra’s recordings of songs by Johannes Brahms, Edward Grieg, Maurice Ravel, and Sergei Rachmaninoff. For those unable to listen on June 14, don’t worry. Different programs will be broadcasted each Sunday evening through July 5.

1101 Red River St. | austinsymphony.org 14 EASTside | June/July 2020

Code Chica Online Summer Camp Neuron Garage Camp June 29-July 3, 8:45am-4pm

Looking for activities to do with your kids? Create a rollercoaster with toilet paper tubes, tape and other recycled goods during Neuron Garage’s Marble Rollercoaster Summer Camp. Participants will be led virtually through hands-on building challenges to find solutions in a fun, collaborative atmosphere. The camp

find more at eastsideatx.com

Latinitas and the City of Austin Cultural Arts Division present Code Chica, a free 2-week bilingual coding workshop held virtually for girls in 8th-12th grade. Participants will create a website, become certified coders, and learn professional skills.

Each student who completes the program will receive a $75 stipend and a certificate outlining their accomplishments.

1023 Springdale Rd., Bldg. 9e | latinitasmagazine.org

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eastside | entertainment

In the Zone At Your Friendly Neighborhood Arcade WORDS BY Sam

PHOTOS BY Eric

Lauron Morales

As someone who grew up in the ‘90s, Imran Acosta, owner of Texas Gamers Lounge, may be partial to classic arcade games, but he appreciates how much the gaming industry has evolved in recent years.

“W

hen I was growing up, only two or three new games would come out every month,” Imran recalls. “But nowadays, new games are coming out all day, every day.”

Embracing the wide variety of game styles available today, Texas Gamers Lounge (TGL) is the go-to destination for all things gaming. Offering a balanced mix of arcade games and console games, as well as weekly tournaments and events, the arcade prides itself on being inclusive of all types of players. Whether someone wants to compete in an online game with a group of friends or simply wants to turn back time with a few rounds of old school arcade games, TGL has something for everyone. “We want our space to reflect what the gamers want to experience,” says Imran.

Imran’s desire to create a welcoming environment centered around games stems from his fond childhood memories of frequenting the local arcade every day after school. His love for the classic pastime eventually led him to collecting arcade games, but what started as a hobby quick-

16 EASTside | June/July 2020

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ly snowballed into something much more.

Imran got to the point where he had so many games that he needed to rent storage units just to hold them.

“I have 30 games, and I’m paying around $300 a month to store them,” he remembers thinking at the time. “But I can’t enjoy them and no one else can either, so what’s the point of having all of this stuff?”

This realization was the push Imran needed to dust off his games, pull them out of storage, and open an arcade for others to enjoy. TGL opened in Lockhart in 2012, and it didn’t take long for the business to take off. While the original location has since moved to a bigger space in San Marcos, it wasn’t until recently that Imran decided on Austin for a second location.

After looking for a new space for a year and operating a pop up out of Spider House Ballroom, TGL officially opened its doors at its current location last November.

While TGL had already built up a fan base here despite not having a physical presence (thanks to a longtime partnership with SXSW as a gaming expo sponsor), its cen-

Native Knowledge Texas Gamers Lounge offers

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unlimited play for $9.99 a day. But to get the best bang for your buck, consider getting a VIP membership which includes unlimited play every day for $30 a month.

FA M I LY F I R S T. tral location has allowed them to reach new pockets of the gaming community.

The arcade accommodates gamers from all skill levels and strives to create an environment that meets a wide range of entertainment needs—even if that means providing games that he’s not yet familiar with. “When people request a new game, my mindset is always, if you can get a group of people [together] who want to play that game, I’ll buy it.”

With tons of new and nostalgic games to choose from and countless tournaments to participate in, Imran’s community-driven ethos is no doubt what has drawn people into TGL. “I feel like your friendly neighborhood Spider-Man,” he smiles.

“We feel we are your friendly neighborhood arcade.”

Contact:

3411 North I35 (in Cherrywood) texasgamerslounge.com @texasgamerslounge

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17

e h e t u st ec in e st B rb a E a B The

Smoked meat purveyors are adapting and are continuing to deliver good food to good people.

East Austin holds its own as an independent barbecue mecca. Home to heavyweights like Franklin Barbecue and Micklethwait Craft Meats, this side of town has carved out a name for itself among barbecue lovers.

However, it is in tandem with the Eastside's lesser-known locales that a community of rib royalty and brisket barons has been built. In recent months, as these restaurants look to keep their doors open, this connection to community and local patrons has become even more vital to the barbecue ecosystem. From to-go orders to digitizing operations, barbecue has had to adapt to a changing landscape while still providing a slice of comfort.

Franklin Barbecue barbecue education

Even with international fame attached to its name, Franklin Barbecue has suddenly become a local restaurant serving Central Texans and, especially, Eastsiders.

“At least half of our usual [customer] base is probably people from outside of Texas who are just traveling,” says co-founder Aaron Franklin. “But now, I think it’s pretty much Central Texans.” And those Texans who are showing up to Franklin’s nowadays are not the barbecue road trippers looking to wait away a day in a line snaking around the parking lot. Instead, Aaron remarks that the majority of those swinging by to pick up barbecue are curious customers rather than die-hard barbecue fans.

“Now that Franklin Barbecue is available to everybody, you don’t have to wait in line. That filter is kind of gone, so now we get a lot more people who might not have the same barbecue background or the nerdy aspect,” he explains.

Although a trip to Franklin’s is a pilgrimage to the mecca of meat, one might be remiss if they did not give the restaurant’s sauce its due. For each bite of brisket, ribs, pulled pork, and sausage, there is the perfect sauce accompaniment standing by. One can select from pork sauce, Texas sweet sauce, or

espresso sauce, and each has its place on the table as well as a story to tell. While Aaron admits that he swirled together a recipe for the Texas sauce the first day that Franklin Barbecue was open, the espresso sauce was a happy accident that turned into a 13-year-old staple. Aaron recounts, “I love espresso, and I was smoking a brisket on the back porch while also making a shot of espresso, and I said, ‘I think these two things would go well together,’” And go well together they did.

While today the barbecue education that comes along with the hours spent waiting in line is gone, Aaron says that his staff still works to provide as much guidance alongside their socially-distanced service as possible. Although the barbecue is still smoking at Franklin’s, the shift to an online-only ordering system has changed the dynamic as well as the business model of the establishment. “It’s a totally different business,” explains Stacy Franklin, co-founder and chief operating officer. “We’re just hoping to break even at this point, and happy to do so.”

900 E 11th St. (512) 653-1187 franklinbbq.com

Seriously Saucy

WORDS BY Jessica

Devenyns Bella, Eric Morales, & Ashley Haguewood

PHOTOS BY Shelby

When waiting in a line at Franklin Barbecue is too much but the craving for some barbecue is insatiable, grab Franklin’s sauce at H-E-B. With all three famous flavors available to stock in the pantry, there is no reason not to go wild spreading the velvety goodness on everything from wings to pizza.

{the resilient side of austin}

eastsideatx.com

19

Micklethwait Craft Meats THE STAPLE of MEATS

Local Meat Markets Dai Due Butcher Shop & Supper Club Lovers of game meat rejoice. This old-school butcher shop may not sell already-prepared barbecue staples, but it does offer cuts for those looking to introduce a twist to the mundane grill nights. Select from goat, lamb, quail, free-roaming venison, or feral hog. Whatever the choice, customers can be assured that the meat is sourced directly from conscientious Texas farmers.

2406 Manor Rd. | (512) 524-0688 | daidue.com

Longhorn Meat Market Longhorn Meat Market is a one-stop shop for the essentials like beef, short ribs, and tomahawk steaks.

There are also whole suckling roasting pigs and rabbit.

Whatever the order, don’t forget some of the all-purpose barbecue rub that is custom blended in-house. Coffee and eggs can also be added to the short list.

2411 E Martin Luther King Jr. Blvd.

(512) 476-5223 longhornmeatmarket.com

Salt & Time Meat cuts at Salt & Time may be hand processed by on-site butchers, but steaks and pork loins are not the only reason one visits this shop. The salumeria is where this local butcher stands out. With its handmade terrines and dry cured meats, their tantalizing selection that is so vast may make it difficult to know where to start. Good thing they give samples.

1912 E 7th St. | (512) 524-1383 | saltandtime.com

Eastside Poultry Since 1913, Eastside Poultry has been serving Austin with fresh poultry and eggs. While the company serves many restaurants and commercial foodservice facilities around town, it also welcomes individuals Monday through Thursday from 7am to 3pm and Friday until 4pm.

Naturally, an array of chicken cuts are offered, but for those who want a little more variety, duck, turkey, quail, and eggs are also available.

At Micklethwait’s, everything and nothing is new since the onset of the coronavirus. Tom Micklethwait shares that following the effective closure of the tourism industry and the halt of local festivals, business has reverted to a level that he hasn’t seen since he opened in 2012. “It's like building from the ground up again,” he says.

Although creating a business from scratch is something that Tom has already accomplished, this time he shares that he is receiving input from his neighbors.

As the majority of the barbecue trailer’s business has historically been from out of town guests, Tom explains that he has had to reconsider the operations of his restaurant and has been slowly adjusting to catering to a hyper-local crowd. Now, he remarks that half of his business is from the immediately surrounding neighborhoods of East Austin.

As a result of the needs in the neighborhood, he says that the barbecue trailer began offering family meal packs that allow four to six people to indulge in a Texas favorite from the comfort of their own table.

For those who continue to patronize the establishment for to-go orders, Tom says that he has begun working on weekly specials just for locals. “We need to break up the doldrums of isolation,” he declares. But Tom hasn’t stopped with these small-scale adaptations. “There's been some

2615 E 6th St. | (512) 476-5367 | eastpoultry.com

20 EASTside | June/July 2020

find more at eastsideatx.com

discussion of having a hyper-local neighborhood farmer's market over there… it meets the demands of the community, which is, I guess, the responsibility of any business.”

Opening an open-air market next to the trailer would be a long term adaptation for the business, but it is one that would be a welcome weekend addition to the site in order to give back to a community that he says has become the lifeblood of his business.

Still, Micklethwait’s will continue to offer its staple meat menu—smoked lamb and turkey, beef and pork ribs, homemade sausage, pulled-pork, smoked chicken salad, and their legendary brisket—along with showstopping sides. Jalapeño cheese grits, lemon poppy seed slaw, beet salad, and country potato salad are still standards on the restaurant’s takeout menu. These sides are representative of years of input from customers who allowed Tom to pare down offerings to the star favorites that keep patrons happy.

Much like the sides and meats that are made from scratch, Tom explains that he will continue to prepare food with extra effort to reciprocate the support that the community has put into his business during this tumultuous time.

1309 Rosewood Ave. (512) 791-5961 craftmeatsaustin.com

It’s the Sides that Count

Micklethwait may be a top-rated destination for barbecue, but the other secret treasure at this trailer are the sides. Tom says that the selection

has been honed to only feature fan favorites like refreshing lemon poppy seed slaw and unbeatable campfire chili beans. But no one should stop there. The jalapeĂąo cheese grits are

{the resilient side of austin}

decadent with a little punch. Though a classic, the potato salad is house made with fresh herbs and not to be missed – even if it seems impossible to take another bite.

eastsideatx.com

21

THE TEXAN

"Hook 'em" • 1/4 lb Baby Back Rib Meat • 1/4 lb Seasoned Chopped Brisket • 1/4 lb Lean Sliced Brisket • Crumbled Lays Potato Chips • All layered on a Sweet Bun

Community First J. Leonardi’s has been doling out sandwiches to school children every Tuesday and Thursday since AISD shut down in March. Jerome Leonardi, who has kids of his own, says “I have kids at home, and I know how empty my fridge is. I can only imagine how empty our neighbor’s fridges are, too.” To keep refrigerators stocked and kids fed this summer, the barbecue trailer will continue serving school-aged children in the community once a week. For those who need it, be sure to get there early before barbecue sliders run out. Check their Instagram for dates and times: @jleonardibarbeque.

J. Leonardi’s Family, Community, BBQ

The barbecue offered at J. Leonardi’s is made with recipes handed down through the generations. Passed from uncle to nephew under the watchful eye of the family matriarch, Jerome Leonardi, owner of the barbecue trailer, learned his craft in a trial by fire. The result, however, is a slow-smoked, succulent menu of meats that can hold its own against any of East Austin’s barbecue giants.

This understated trailer is a gem and not just for the barbecue that Jerome smokes.

In true community style, the barbecue trailer has been donating free lunches to local kids who need their bellies fed on Tuesdays and Wednesdays and proceeding with regular operations Thursday through Saturday. This blue plate special for kids rotates daily and is offered on a first-come, first-serve basis.

For those who are no longer children, there are also daily specials to complement the standard menu. Break out of the traditional barbecue rut and try a brisket empanada made with homemade dipping sauce for something that is sure to tantalize taste buds. Otherwise, there’s nothing quite like a comforting brisket sandwich, or even a Longhorn rib sandwich, to brighten up a day.

To enjoy this trailer’s pit-smoked creations, J. Leonardi’s is offering curbside pickup and scheduled deliveries for those who order 48 hours in advance. Opt for either a simple, comforting lunch special with chips and a drink or go hog wild and take home a family pack meal kit to keep the whole house fed.

While any of the options on the menu are a good bet, J. Leonardi’s really shines with their ribs. Succulent and fall-off-the-bone, these pork ribs are irresistible, especially when paired with some smoked cabbage or jalapeño corn. For those who prefer beef ribs, try the trailer’s Sunday lunch.

And the 50/50 pork and beef house made sausage is a winner for any meal.

1124 E 11th St. (512) 758-5873 Jleonardibbq.com

Mum Foods

meticulously smoked meats With a commitment to creative, locally-sourced side dishes to complement meticulously smoked meats, Geoffrey Ellis, the owner of Mum Foods, is no stranger to adaptation. “It’s just us using the assets that we have,” he explains.

In any given year, Mum Foods will cycle through 50 different sorts of pickles to be served alongside fatty slices of brisket and rich slabs of pastrami. Whether it is traditional cucumbers, green tomatoes, carrots, or kimchi, Geoffrey shares that whatever is in season can make a perfect pickle.“It’s a flavor profile that obviously pairs really well with barbecue.” The same, he says, is true for mustard. “For me, rich, fatty meats go better with a sharp, piquant sauce like mustard.”

Regardless, of style—stoneground, honey-based, or spicy mustard—they all can be slathered on a bun to the layered flavor profiles of sausage, brisket, and pastrami.

Much in the same way that Geoffrey adapts his menu to the season, he has also pivoted to modify Mum Foods’ operations in light of the pandemic.

“Although,” he says, “we were set up pretty well for this type of thing—as strange as that sounds. We were already in the position where we could sell bulk meat products.” And since they were already a takeaway type of establishment, there were only minor adjustments to be made.

{the resilient side of austin}

One of the major initiatives that the team rolled out was free delivery of local orders, no questions asked. Using a new digital ordering platform, customers can now order in advance and schedule a delivery rather than waiting for the Mum Foods tent to be pitched at the Mueller Farmers Market.

Not only do the deliveries allow for fresh, local meats to arrive during the week, but delivering orders has also allowed them insight into who their customers are. Though many are right around the corner, there are numerous customers who come from far and wide.

Many customers also buy in bulk, which Geoffrey notes inspired the company’s meal kit offerings that he says will continue to be a regular feature even past the crisis. “That was a way for us to help people have a great celebration in their home.”

After all, he explains that facilitating celebration within the community is the role of a restaurant like Mum Foods. “They’re also the parts of our communities where we come together to celebrate, to mourn losses, to rally as a group. It’s important that we figure out a way to keep supporting them through the toughest times.”

4209 Airport Blvd. mumfoodsatx.com

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23

Finger-licking-good

Rollin Smoke is East Austin’s David to the barbecue Goliaths that dominate the ‘cue scene. Although small in stature, this meat is not short in flavor. With a barbecue smoker named Crystal Gayle that takes up nearly the entire real estate of their trailer, there is little doubt that Rollin Smoke’s owner Kyle Stallings is serious about his smoked meats. Known for pulled pork and handmade jalapeño cheddar pork sausage, the joint’s Friday pork rib special and Saturday night dinosaur-sized beef ribs are also worth the visit.

Do not, however, expect traditional Texas barbecue here. Rollin Smoke melds regional styles and flavors into their sandwiches and tacos that are perfect for on-the-go sustenance. Classics like The Silky – a slow-cooked, pulled pork sandwich topped with spicy slaw – make an appearance alongside reinterpreted childhood favorites like Player’s Pie, which can be eaten one of two ways. The Frito pie can be served with traditional corn chips and topped with any of Rollin Smoke’s meats or those chips can be substituted with Cheetos for a cheesy rendition. The menu even accounts for vegetarians and offers smoked portobello mushrooms with a spicy slaw.

Under normal operating circumstances, this barbecue pit serves as a late-night stop for revelers. Under the new definition of normal, Rollin Smoke is still open until midnight, but customers now have to roll up in a vehicle for pickup. As a trailer operation, this hasn’t changed the experience of enjoying some finger-licking-good pork steaks dramatically. The new challenge is to make sure the food arrives home safely to be enjoyed in good company.

1501 E 6th Street | (512) 705-5499 | rollinsmokeatxbbq.com

PHOTOS BY Paul Cardoza

Rollin Smoke BBQ

Southside Market & Barbeque Since 1882

Venturing to Elgin’s Southside Market and Barbeque—the oldest continuously operating barbecue joint in America—is a must. Since 1882, Southside Market has been serving Texans from Elgin to Austin with smoked meats and Texas tea.

Although staples like brisket, smoked turkey, and pork are on the menu, their sausage options are renowned. The market serves up an array of recipes in long ropes of twisted links, including beef and hot beef as well as jalapeño cheese and garlic sausage. Their sausage slammers are also decadent creations that are built around a fresh jalapeño filled with cheddar and then wrapped in pork sausage which is then rolled up in bacon.

While one could order by the link, it will be hard to resist ordering by the pound.

The sausage here is a legend that reaches back to the establishment’s beginnings and remains unchanged.

If it’s been popular for 138 years, they’re clearly doing something right. While drivethru and curbside delivery are available, the restaurant’s Elgin location is also open for dine-in.

1212 US-290, in Elgin (512) 281-4650 southsidemarket.com

more BBQ?

Try these Donn’s BBQ

Black’s Barbecue The Original

Those who dream of delicious mouthwatering meat make a pitstop at Black’s Barbecue. With over 30,000 days of experience serving up meats smoked low and slow, this barbecue mecca has perfected the triad of a simple rub, post oak wood smoke, and patience. This third-generation barbecue restaurant has climbed onto “best of” ranking lists across the nation, but it is the ties that the family maintains to its Central Texas home that keeps the flavor alive. Black’s has continued to supply hungry patrons with barbecue, offering curbside pickup and carry out orders on their new online ordering system. They have even added the option of 6-packs of beer for $12 so that barbecue lovers don’t go thirsty.

Since May 5, both the Austin and the Lockhart locations have reopened and are operating at a 25% capacity. So for those who need to get out, stretch their legs, and enjoy some fresh barbecue, Black’s is the original destination.

215 N Main St. in Lockhart 3110 Guadalupe St. in Austin (512) 398-2712 blacksbbq.com/lockhart

la Barbecue Hot & spicy

Prior to Austin slowing down, East Austin's la Barbecue had become more of an international attraction rather than a local watering hole. Co-owner LeAnn says, “[Now], we’re really relying on local support.” Thankfully, many Austinites are showing up. LeAnn shares, “There were a lot of local people who just straight up didn't want to wait in line but are now coming to eat our food because it's easy.”

To make grabbing their spicy barbecue even easier, la Barbecue implemented an online ordering system that allows hungry customers to pick up their orders—no waiting required. In addition, the menu has changed slightly, with beef ribs no longer being served.

But even amid change, some things have remained. Cheese has long been a trusty side at la Barbecue for its consistency and its ability to impeccably pair with barbecue.

"It’s a bit like enjoying a classic, but elevated, meat and cheese sandwich," explains LeAnn. At la Barbecue, not just any cheese is served with smoked meat. The key is Longhorn cheddar with its mild flavor. Pairing cheese with meat elicits nostalgia just as much as it offers comfort to diners. LeAnn shares that cheese is also for those who don’t eat meat and still want to enjoy the array of sides that accompany any good barbecue platter.

2027 E Cesar Chavez St. (512) 605-9696 labarbecue.com {the resilient side of austin}

Since 1986, Donn’s has been serving up Texas-style brisket and family-style combo plates alongside menudo and Tex-Mex breakfast tacos. While the brisket tacos might be the most iconic illustration of this blending of cuisines, the mouthwatering meat at Donn’s is what keeps folks coming back for more.

(512) 928-0229 | donns-bbq.com 10003 FM 969

Sam's BBQ Since 1957, this no-frills pit stop has been serving up hot barbecue plates. Known as a community landmark, this place has the ability to take patrons back to a simpler place in time with walls covered in memorabilia and diner style booths.

(512) 478-0378 | 2000 E 12th St.

Scotty's BBQ Known for their savory pork, Scotty's is a down-to-earth barbecue food truck serving up a wide range of smoked meats. Dine at the open-air picnic tables or order to-go.

(512) 350-1615 | austinscottysbbq.com 2730 E Cesar Chavez St #4706

B Cooper Barbecue From farmstand to food trailer, this noteworthy spot specializes in sides made from scratch and Texas-style barbecue.

Smoked meats include everything from spare ribs to chicken and lamb cooked low and slow over an oak flame.

(512) 690-6220 | 705 Gunter St. bcooperbarbecue.com

Taco Bronco Although the name says taco, the man behind the meat here is none other than Tom Micklethwait. This barbecue masterpiece is where hungry patrons can grab tacos filled with crispy smoked pork carnitas or South Texas boar sausage to go with their beer. Taco Bronco also has family-style smoked meat plates along with meat by the pound ready to dish up.

(512) 571-2326 | tacobroncotx.com 3220 Manor Rd.

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25

THERE’S NOTHING MORE REWARDING THAN KNOWING THAT YOU’RE MAKING A DIFFERENCE.”

26 EASTside | June/July 2020

find more at eastsideatx.com

THE FACE OF HUNGER

ISN'T WHAT YOU THINK IT IS. WORDS BY

Sam Lauron

PHOTOS BY

Eric Morales

FOOD IS A BASIC HUMAN NEED, YET SO MANY PEOPLE DON’T KNOW WHERE THEIR NEXT MEAL IS COMING FROM. THAT’S WHERE CENTRAL TEXAS FOOD BANK (CTFB) STEPS IN. AS THE LARGEST HUNGER RELIEF ORGANIZATION IN TEXAS, CTFB IS AT THE FOREFRONT OF THE FIGHT TO END HUNGER.

Central Texas Food Bank by the Numbers

• 21 counties served • 50,000 people served in a normal week • 8,281 households served during special distributions in April • More than 345,000 individuals served in April during special and regular distributions combined • 300% increase in demand during pandemic • 147 employees making it happen

I

n a typical week, the Austin-based nonprofit distributes meals to nearly 50,000 Central Texans across 21 counties through food pantries, soup kitchens, shelters, and their own mobile distribution sites. Their mission is to provide food to those who don’t always have access, which, according to CTFB’s CEO & President Derrick Chubbs, is a growing number of people.

“The face of hunger isn’t what you think it is,” he states. In fact, the majority of people served by CTFB are from working households.

They’re people who are “having to make the decision of whether or not they’re going to pay their utility bills or take their children to the doctor or buy food,” says Derrick. “And that’s the gap that we try to fill here at the food bank.”

Derrick, who has spent more than a decade of his career in the nonprofit world, joined CTFB in 2016. Prior to the food bank, he worked with American Red Cross for nine years, serving in various roles that eventually led him to overseeing operations for nine states. During this time, he realized

that he longed for the direct impact that comes along with serving a smaller, more local community. “I started to miss why I shifted from the for-profit to the nonprofit sector altogether,” says Derrick, explaining further, “I missed being part of [Austin’s] growth and being part of the solution that was geared toward one given community.”

That solution-oriented mindset was recently put to the test during the unforeseen crisis brought on by the coronavirus. Faced with the community’s soaring demand for food as the pandemic began impacting jobs, schools, and health, CTFB immediately pivoted their operations. “It was like nothing any of us have ever seen in our lifetime,” Derrick recalls.

In order to meet the community’s quickly changing needs, the food bank shifted their efforts to preparing and supplying emergency food boxes for those affected. In the midst of the crisis, they hosted several mobile distribution days that saw thousands of people show up to retrieve one of the 28-pound food boxes which consisted of grocery staples.

“

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While they normally rely heavily on volunteer efforts and can usually accommodate up to 120 volunteers per shift, CTFB had to decrease that number by 70 percent in order to maintain social distance and ensure the safety of everyone involved. Even so, Derrick notes that they wouldn’t have been able to do everything they did without the contributions they received from retail partners and volunteers, adding that the support is “reflective of what Austin’s community is like.”

No matter what is thrown at Derrick and the CTFB team, whether that’s an unprecedented crisis or managing large-scale operations, their commitment to providing hunger relief is unwavering.

“There’s nothing more rewarding than knowing that you’re making a difference,” Derrick beams. “That makes it a lot easier to get up in the morning, and I find that very exhilarating.”

Contact: (512) 282-2111 6500 Metropolis Drive centraltexasfoodbank.org @ctxfoodbank

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Go+ do

June +July 2020

32 go build

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34 go play

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eastside | go&do

Innovative Communities

Local companies partner to provide 3D-printed homes for the homeless.

WORDS BY

Sam Lauron

PHOTOS BY

Regan Morton

Construction technologies company, ICON, introduced a series of 3D-printed homes at Community First! Village, the master-planned community that provides affordable housing for the homeless as part of an ongoing initiative.

32 EASTside | June/July 2020

find more at eastsideatx.com

in line who will be living in some of the most unique homes ever built—and we think that’s a beautiful thing.”

U

sing the Vulcan II 3D printer that utilizes robotic technology and a proprietary concrete called Lavacrete, ICON printed three homes simultaneously on-site at the village. Each 400-square foot home includes one bedroom, one bath, a full kitchen, a living room, and a porch. The most notable quality of the homes, however, is their affordable, yet resilient, construction that has never before been used for housing. When individuals begin moving in, they will make history as the first people to live in 3D-printed homes in the U.S. “Vulnerable populations like the homeless are never among the first to access leading-edge anything,” says Alan Graham, founder and CEO of Mobile Loaves & Fishes. “But now here in Austin, Texas, they’re among the first

ICON first made waves in 2018 when the startup constructed the world’s first 3D home in an impressive 48 hours. What’s more, construction of the 350-square foot house cost only $10,000, further reinforcing the 3D-printed home as a solution for the affordable housing crisis.

“We need a radical rethinking in the way that we approach solving vexing issues in our society like homelessness,” says Jason Ballard, co-founder and CEO of ICON. “At the end of the day, this is all about people and the dignity of human beings.”

ICON and Mobile Loaves & Fishes launched their partnership when ICON 3D-printed a Welcome Center at Phase II of the community. The latest 3D-printed homes are also located on Phase II of the property which, once completed, will be able to house 480 formerly homeless individuals—about 40% of Austin’s homeless population.

serving the homeless community since 1998. Their programs include Truck Ministry which provides free meals, Community Works which provides work opportunities, and Community First! Village, the 51-acre master planned neighborhood that provides permanent affordable housing.

While ICON and Mobile Loaves & Fishes are at the center of this housing solution, there were several local companies who also had a hand in the project. Cielo Property Group, who commissioned one of ICON’s printers to be dedicated to the city of Austin, helped fund the 3D-printed homes at Community First! Village. The interiors of the homes were sponsored by DEN Property Group and designed by interior designer, Claire Zinnecker. Logan Architecture and Franklin Alan also provided architecture designs and finishings, respectively.

Mobile Loaves & Fishes has been

{the resilient side of austin}

Contact:

ICON iconbuild.com @icon3dtech Mobile Loaves & Fishes mlf.org @mobileloaves

Be in the Know...

Want a glimpse into the 3D-printing process?

Visit ICON’s YouTube page to see how these architectural marvels come together!

Visit eastsideatx. com to read more about Community First! Village and their huge strides in making an impact on vulnerable populations.

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33

eastside | go&do

natively, take a set over to Palm Park. This 4-acre public space originally featured two croquet courts, and although those courts are long gone, the park retains a flat pitch on which to play a rousing game.

Palm Park | 200 N IH 35 (southbound service road)

3

Horseshoes

4

Pétanque

5

Limbo

Very little equipment is required to play horseshoes: just two poles, four horseshoes, and good aim. Play on teams or pit individuals against one another for a grand prize. However it is played, this classic game will put hand-eye coordination to the test and can also serve as a barometer for guests’ indulgence of beverages.

6

best

Lawn Games

Ways to Class up Backyard Entertainment WORDS BY

Jessi Devenyns

Austin in the summertime is a mecca for outdoor adventures and patio dining, and few activities are as perfectly positioned to redefine those pastimes as lawn games. Watch the hours fly by with a beverage in one hand and a racquet in the other. From classic to modern, there are so many choices when it comes to backyard entertainment.

1

Badminton

Take advantage of one of the rare sports that fits into the confines of a backyard. Play doubles or singles and enjoy the challenge of sending the birdie sailing over the net to the other team. Although the game seems relaxing, once players get the hang of the birdie’s aerodynamics, it won’t be long before teams begin a fierce battle for points.

34 EASTside | June/July 2020

2

Croquet

Despite its associations with stiff upper lips and generations past, croquet is actually an elegant game that is ideal for all generations. Whether playing the nine-wicket backyard version with house rules or the six-wicket, strategy-heavy professional version, this game from the British Isles should have prime placement at barbecues this summer. Alter-

find more at eastsideatx.com

For those who have heard of bocce ball, pétanque is the game’s French cousin where players toss three fist-sized metal balls and coax them as close to the target marker as possible. If there is no equipment or know-how readily available, the Heart of Texas Pétanque Club will provide. The club meets Friday nights at the Mueller Brown Hangar from 5-11pm, and then at Mueller’s Paggi Square on Saturdays from 10am to noon where their pétanque courts are groomed and available to anyone who is interested in learning the nuances of this French community sport.

Heart of Texas Pétanque Club | Paggi Square Park at 2101 Robert Browning St.

Give classic games a reboot and add limbo to the list of backyard activities. Use a tree branch, a custom-painted wooden dowel, or a broomstick, and invite friends to join in the fun as bodies tip backward and slide under an ever-descending barrier. Make sure to keep things even and play with people of similar heights – that means kids versus kids and adults versus adults.

6

Corn Hole

Texans have a love affair with the backyard sport of corn hole. Simple to play and widely available, this game is a summertime must. Batch has a particularly nice set up with a gravel garden arranged competition-style to allow multiple teams to play simultaneously while enjoying a locally-brewed beer and a delectable kolache. Batch Craft Beer & Kolaches | 3220 Manor Rd.

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Representing the Best of Eastside Real Estate

Now is the time to buy. Let’s find your new home!

LINDSAY HARRIS

512.784.2163 lindsay.harris@compass.com @lindsayharrisrealestate Lindsayharrisrealestate.com

All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. All measurements and square footages are approximate. Exact dimensions can be obtained by retaining the services of an architect or engineer. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage. Compass is a licensed real estate broker. Equal Housing Opportunity.

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Home + away

June +July 2020

38 home

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A Classic Bungalow with Modern Moves WORDS BY Christopher PHOTOS BY

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38 EASTside | June/July 2020

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“We didn’t want it to feel too cutesy, so we played up the vanity a little bit.

The minimal, xeriscape landscaping seemed to go well with the clean lines of the street elevation.”

- Elizabeth Baird In Rosewood, architect Elizabeth Baird offers a modern spin on the classic bungalow, creating a modest, light-filled home and taut garage apartment that blend elegantly with the neighborhood fabric.

W

hen homeowner Royce Flournoy approached Elizabeth Baird to design a home on his family’s land in Rosewood, he came prepared with a list of parameters. The home should be single-story, respectful of its neighbors, accommodate a detached rental unit that maintained privacy from the main residence, and would ideally be built in the style of the classic bungalow – with a modern twist. Oh, and there had to be plenty of storage, naturally.

As the owner of Texas Construction Company, Royce is the kind of client who knows a thing or two about building for quality. So Elizabeth set to work, taking into consideration the constraints of the 8,000 square foot lot, which features a six-foot slope from east to west but was otherwise a blank slate.

a cozy, inset glazed porch and thick framed, floor-to-ceiling windows that funnel light into the center of the home.

Narrow planks of tongue and groove pine flow throughout the rooms, finished in bluish-green paint that pops against the eggshell interiors.

The end result is a home with notable curb appeal, expertly embracing the bungalow archetype. The front façade’s clean lines are complemented by the restrained xeriscape landscaping delivered by Shademaker Studio.

The daylighting approach wouldn’t be nearly as successful without Elizabeth’s careful adjustments to maximize open space. Instead of a cluster of centralized rooms and narrow hallways typical to the bungalow style, partitions were subtly pulled apart, allowing light to bounce into the interior of the residence.

Once inside, it’s clear that this is no ordinary bungalow. Light spills into the immediate living and dining spaces from two sources:

A comfortable, shared patio is bookended by the 1,700 square foot main residence and smaller, yet equally airy, 550 square foot ga{the resilient side of austin}

rage apartment. Intended to facilitate passive rental income, Royce and Elizabeth designed the space with privacy in mind. Royce, having lived in a garage apartment during the home’s construction, knew he had the flexibility to live in either the main home or apartment.

While Austin is home to an abundance of bungalows, comparatively few of them reside in burgeoning east neighborhoods. Elizabeth’s contribution to the neighborhood’s ever-changing vernacular is both lofty in its ambitions while staying grounded in its friendly context.

Contact:

Elizabeth Baird Architecture & Design 512-572-9441 509 Powell Street elizabeth-baird.com @elizabethbairdarchitecture eastsideatx.com

39

eastside | away

else too, so that portion of the state is not nearly as travelled.

Day One A Weekend In

Nature

Westward Bound WORDS BY Ben

Haguewood

We're often told to enjoy the journey, and that suggestion becomes more like a necessity if you're going to get the most out of a trip from Texas to southern Colorado.

Austinites are experts at beating the heat, but by July or August, even spring-fed rivers, patio misters, and the iciest beverages just don't seem to be cutting it. The best thing to do is simply get out of town.

Beating the heat in late summer means seeking higher

ground—elevation.

Sure, flying to Albuquerque and driving up, or flying to Denver and driving down, gets you there, but you still need a car.

So you might as well enjoy the drive from Austin. The upside of reaching more remote parts of southern Colorado is that it's a challenge for everyone

40 EASTside | June/July 2020

Get an early start out of Austin, and head West on I-20. The overall trip mileage is a little longer this route, but the speed limit is 85, making it a six hour trip to farwest Texas. This leaves plenty of time to explore the spring-fed pools of Balmorhea State Park, where a room can be reserved at their rustic CCCbuilt lodge or get a camping spot. An early start allows ample time to enjoy the park and watch the sun set over the Davis Mountains before the next leg of the trip.

Day Two Making it to Colorado on this day is feasible.

But be sure to leave

with the sun, and refuel for lunch in Santa Fe with legendary New Mexican food. La Choza, right off Highway 285 on the route north, has been serving up classic pozole, green chile stew, and blue corn enchiladas for decades. Make sure to grab a cup of coffee (and a pound of beans) at one of the best coffee roasters in the West.

Ohori's coffee shop and roaster is also right off the drag, where you can stock up on their daily-roasted, single-origin coffee from around the world.

There's plenty of time to make it to the small mountain town of Creede well before sundown. Plan ahead and reserve tickets at the Creede Repertory Theatre, where stage-actors come from around the country to put on everything from original plays to

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Shakespeare classics for the summer guests.

Afterward, cruise just outside town and treat yourself to a nice dinner at Antler's Lodge on the banks of the Rio Grande. Enjoy the meal while planning the next step of the trip.

Day Three Hundreds of miles of trails and rivers wind throughout the Rio Grande and San Juan National Forests. Stop in the U.S. Forest Services station in downtown Creede and talk to a ranger about the endless opportunities to camp, backpack, or even do a short day hike and make it back to a B&B. Ramble House and Rio Grande Angler can supply all those camping and fishing needs, whether you're car-camping for a night or hiking the Continental Divide for a week.

CONTINUE WEST:

If you want to make a week of it, spend a couple of days in any number of small towns along the way.

Book a horseback trail ride in Lake City, soak in hot springs after a long hike in Pagosa Springs, visit Garden of the Gods (pictured below), or bike the Animas river walk in Durango.

Sip+ taste

June +July 2020

42 taste feature

EASY TIGER’S HEAD DOUGH PUNCHER SHARES HIS BEST

TIPS ON A REVITALIZED PASTIME

44 taste expert

TRY YOUR HAND

AT THESE SKILLET

DISHES WITH THREE RECIPES & ONE

CAST IRON PAN.

48 dining guide

A CURATED GUIDE TO THE BEST PLACES TO GRAB A BITE IN EAST AUSTIN

50 sip

feature

COMMUNITY IS THE DRIVING FORCE BEHIND THIS LOCAL BREWERY.

eastside | taste

It’s a Beautiful Thing

The Art of Bread Making WORDS BY

Sam Lauron

PHOTOS BY Shelby

Bella

There’s something undeniably satisfying about making an object from scratch; anyone who’s tried their hand at baking bread knows this to be true. The baking process, which is as unhurried as it is focused, is a lesson in slowing down and often inspires a deeper appreciation for all things handmade.

F

or David Norman, Easy Tiger’s founder and head dough puncher, the process of baking is an artistic performance. The rhythmic kneading and shaping of the dough, the measured approach, and the repetitive nature—especially when attempting to make the perfect loaf—are all components of baking that have kept him engaged in his trade for decades. “You get into this rhythm, making this beautiful object, [knowing] it gets to be eaten and enjoyed by somebody,” says David. “I think that’s a beautiful thing.”

After spending time in Germany during college, David initially picked up baking as a way to re42 EASTside | June/July 2020

create the incredible breads he experienced overseas. But it didn’t take long for that hobby to develop into a lifelong career. While he still does a lot of baking himself as head dough puncher at Easy Tiger, his role is more focused on product development and training fellow bakers on how to execute his signature recipes. However, he has fully embraced the teaching component of his position because imparting his wisdom keeps him more “engaged and fascinated with the baking process,” he says.

Like many who are passionate about their vocation, David rejoices in sharing everything he’s learned about bread with others. In fact, he even wrote a cookbook. “Bread find more at eastsideatx.com

10,000 Loaves Community Challenge

In an effort to give back to the community during the COVID-19 pandemic, Easy Tiger committed to baking and distributing 10,000 loaves of bread to nonprofits including Central Texas Food Bank, Meals on Wheels of Central Texas, Keep Austin Fed, Drive a Senior, and Mobile Loaves & Fishes. Easy Tiger met their goal of 10,000 loaves in record time and plans on continuing their initiative. on the Table” is filled with recipes for European-style bread, many of which are the foundation for Easy Tiger’s scratch made baked goods.

The recipes are comprehensive, but he insists that at-home bakers need not be intimidated by detailed recipes. Rather, it just takes a little experimenting to get the hang of it. “[Understanding] the ratios is very important,” he says. “But there’s always a feel factor to bread as well.

It takes a little experience to know how a dough should feel.”

David and his team at Easy Tiger have always encouraged at-home baking, but even more so recently when interest in the activity began to pick up. When Austin’s shelterin-place order was issued in March, many found themselves with more time on their hands—and a growing curiosity to bake bread. In response, Easy Tiger began their sourdough starter kits, complete with the essential starter and a bag of flour, and a step-by-step recipe sheet to make baking bread at

home even easier. The kits sold out instantly, solidifying the bakery’s intrinsic ability to meet the community’s needs.

Easy Tiger opened its original downtown bake shop and beer garden in 2012 and has since become a household name. Even after experiencing significant growth over the years—having opened two other locations and with a third in the works—Easy Tiger remains approachable and authentic, thanks in part to its community-driven ethos and David’s enthusiasm for all things bread.

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“It doesn’t matter how many loaves of bread I make; I still eat bread every single day,” he states. “It’s just something that’s really part of my life.”

Contact:

Easy Tiger Flagship at the LINC 6406 N. I35, Ste. 1100 easytigerusa.com @easytigeratx

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eastside | taste expert

Cast Iron Comeback WORDS BY

Justin Butts RECIPE BY Kayla Butts Benavides

PHOTOS BY Rachel

44 EASTside | June/July 2020

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Skillet Chicken and Rice, Grass-Fed Skillet Steak with Summer Vegetables, and Skillet Berry Crumble

T

he cast iron skillet is arguably the best frying pan out there. It’s one of the only pans that keeps getting better while cooking through the years.

My grandmother has been cooking on her cast iron griddle for the last forty years. Nan makes absolutely perfect pancakes and grilled cheese sandwiches. The most calculating attempts of her granddaughters cannot rival Nan’s creations on her old cast iron griddle.

Cast iron cookware became commonplace after the Civil War when molds were developed to manufacture iron pans on an industrial scale. These new, affordable frying pans revolutionized cooking in America.

Suddenly, every home featured a high-quality skillet, no more roasting over open fires and losing flavor. A recipe book industry was born to make the most of the new cookware. The quality of meals improved immeasurably for the average American family.

By the early 1900s, the booming market share for cast iron was dominated by the companies Griswold, Wagner, and Lodge. Griswold polished their pans to a smooth finish until this process became too expensive to remain cost-competitive. Those old Griswold polished pans are now heirloom cookware, commanding top dollar from collectors and serious chefs.

After WWII, pans made from aluminum, stainless steel, Teflon, and other innovative materials made cast iron seem old-fashioned. Sales of cast iron skillets plummeted, and Griswold and Wagner went out of business in the 1950s. Only Lodge survived.

The Lodge cast iron pans of today are just as good as the ones from a hundred years ago. You can find a perfectly adequate Lodge cast iron pan for less than $20. This inexpensive skillet will cook amazing meals for your family for generations to come.

Here are three of our favorite recipes to christen your cast iron skillet.

Nothing sears a steak like cast iron. We purchased these grass-fed steaks from Palo Verde Cattle Company but there are plenty of meat markets around town the meat markets featured on page 20. The beautiful vegetables came from the garden of some dear friends, but you can shop local farms such as Boggy Creek Farm or JBG among others.

Chicken and rice also rises to perfection in a cast iron skillet.

Only cast iron can give the chicken such crispy skin while simultaneously imparting so much flavor to rice. Lastly, the berry crumble is pure heaven.

Simple, healthy, and easy to prepare, these dishes are comfort food that honor a simpler time when meals brought family together around the table.

Every meal we prepare in our cast iron skillet is just a little better than the last. Each dish seasons the pan for future meals. In another forty or so years, we might even give my Nan a run for her money.

{the resilient side of austin}

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45

3317 Manor Road/Dharma-Yoga.net

3317 Manor Road/Dharma-Yoga.net

3317 Manor Road/Dharma-Yoga.net

Tips & Tricks • “Seasoning” cast iron improves the flavor of the food and the nonstick quality of the pan.

The more you cook in your pan, the better it will be seasoned.

• Season your cast iron pan by heating it to smoking hot, then coating with a layer of oil.

• Wash cast iron in the sink with soap and water and dry with a towel. You don’t have to season it after each wash, but definitely season before storing for a long period.

nd ad a this g in aive w l we'l ! fees tion plica 1 p 3 a 4 in -8

Brin

$25 0 354

512-

VISIT OUR PROPERTY YOUR DREAM APARTMENT AWAITS YOU

@SYNCATMUELLER

46 EASTside | June/July 2020

4646 MUELLER BLVD AUSTIN, TX 78723

find more at eastsideatx.com

Place skillet in the oven, and cook for 30-40 minutes until juices from chicken run clear. Squeeze lime over chicken and rice, and serve.

Skillet Chicken & Rice Serves: 4-6 Prep time: 5 minutes Cooking time: 1 hour Ingredients: 2 T. olive oil, plus 2 additional T. 1 large onion, sliced 2 sweet peppers, seeded and sliced 1 bone-in whole chicken with skin on, broken down into parts 1 t. paprika 3/4 t. cumin 1-2 t. salt 1/4 t. cayenne 5 sprigs tarragon (or ½ t. dried tarragon) 4 cloves garlic, minced 1 c. uncooked Basmati rice 2 - 2 1/4 c. chicken broth or stock 2 bay leaves Freshly squeezed lime, to taste Directions: Preheat oven to 375°F. Heat large 13-15” diameter cast iron skillet over medium-high heat. Once skillet is fully heated, add olive oil, onion and peppers. Cook for about 5 minutes, then set onions and peppers aside on a clean plate.

Return skillet to heat.

Season chicken with paprika, cumin, cayenne, and salt (to taste). Add additional olive oil to the skillet, and cook in batches to avoid crowding. Cook chicken for 6-7 minutes on each side. (If using dried tarragon, add at this time.) Set chicken aside.

Add garlic and rice to the skillet and cook for 1 minute, stirring frequently. Add chicken broth and reduce to low heat. Simmer rice for 10 minutes, until most of the liquid is absorbed. If necessary, add additional broth.

Return onion, peppers, and chicken to skillet, along with bay leaves and fresh tarragon. Cover skillet with an ovenproof lid or aluminum foil.

Steak & Summer Vegetables Serves: 2 Prep time: 3 minutes Cook time: 20 minutes Ingredients: 1-2 lb. grass-fed beefsteak (recommend at least 1 inch thickness) at room temperature Salt and freshly ground pepper, to taste 2 corn cobs with husks removed, sliced horizontally 2 zucchini, sliced into spears 4 T. butter 4 cloves garlic Chimichurri sauce (see below) Directions: Prepare chimichurri sauce (see below).

Preheat seasoned cast iron skillet on high heat. Season steak liberally with salt and freshly ground pepper. Cook steak for about four minutes on each side for medium rare. Sprinkle salt and pepper over vegetables, and add them to the pan while steak cooks, turning frequently to prevent burning.

Remove steak and allow it to rest for about ten minutes. Continue to cook vegetables until tender and lightly charred on all sides.

Set vegetables aside, and reduce heat to low. Add butter and garlic to the skillet, scraping bottom of pan to release flavorful bits.

To serve, drizzle steak with garlic butter and a spoonful of chimichurri sauce.

Chimichurri Sauce Serves: 2 Prep time: 5 minutes Ingredients: 1 bunch fresh parsley (~ 2 oz.)

{the resilient side of austin}

1/3 c. red wine vinegar 4 garlic cloves 3/4 t. salt 1/2 t. red pepper flakes 1/2 c. extra-virgin olive oil Directions: In a blender or food processor, pulse parsley, vinegar, garlic, salt, and red pepper flakes until smooth. With the blender on, add olive oil in a slow, steady stream until well incorporated.

Let flavors meld for 20 minutes before serving. Chimichurri will keep in an airtight container for one week.

Berry Skillet Crumble Serves 6 Prep time: 3 minutes Cook time: 20 minutes Ingredients: 2 pints fresh berries (we used raspberries) 2 T. sugar 1 T. all-purpose flour Juice of 1 lemon Topping: 1/2 c. flour 1/2 c. rolled oats 1/2 c. brown sugar 4 T. butter Directions: Preheat oven to 350°F. In a medium-sized bowl, combine topping ingredients with your fingers or a pastry blender until the mixture forms pea-sized crumbles.

Heat two small cast iron skillets (recommend 6-inch diameter) over medium heat. Add 1 pint of berries to each skillet and stir in sugar, flour, and lemon until well blended. Stir occasionally and cook until berries have reduced and a sauce has formed (about 5-7 minutes). Spoon topping onto both berry mixtures and bake for 10-15 minutes until the crust is a nice golden brown. Best served warm, right out of the skillet.

eastsideatx.com

47

O U R FAV E R E S TA U R A N T S

Pick 20

FOR THE EASTSIDE

eastside dining guide Bento Picnic

When the craving for Japanese bento hits, Bento Picnic has you covered. There’s nothing like a fresh and delicious bento box to comfort the soul while indulging in a well-balanced, healthy meal.

2600 E Cesar Chavez St. | bentopicnic.com

Colleen’s Kitchen

Celebrate any occasion—big or small— at a neighborhood favorite. The southern hospitality and down-home inspired menu includes fried chicken, smoked fish, savory biscuits, and warm chocolate chip cookies.

1911 Aldrich St. #100 | colleensaustin.com

Artessano Taco Bronco

Although the name says taco, the man behind the meat here is none other than Tom Micklethwait. This barbecue masterpiece is where hungry patrons can grab tacos filled with crispy smoked pork carnitas or South Texas boar sausage to go with their beer.

Taco Bronco also has family-style smoked meat plates along with meat by the pound ready to dish up.

3220 Manor Rd. | tacobroncotx.com

The fresh tropical fruit juice and the arepas are why you need to visit Artessano. As a food trailer specializing in Colombian food, expect dance music and lots of friendly conversation when you visit. 1211 E 6th St.

S-H Donuts

This unassuming store-front houses an outstanding array of fluffy-light donuts, a variety of kolache flavors, and savory breakfast croissants. Even if the food wasn’t enough, the warmth of the owners Sochea and Sarong make the trip to S-H worth it every time. 5313 Manor Rd.

Flyrite Chicken

Disrupting the fast food industry one sandwich at a time, Flyrite is a drive-thru with all-natural, antibiotic-free chicken as well as gluten-free and vegetarian options.

2129 E 7th St. | flyritechicken.com

Cisco's Intero Restorante

Intero, meaning “whole,” is dedicated to the thoughtful use of every ingredient in their dishes. Homemade pastas, farm-totable plates, and artisan chocolates make up their bold, yet intimate, Italian menu.

2612 E Cesar Chavez St. | interorestaurant.com

La Fruta Feliz

A happy place where breakfast is served all day. Of course, you can also get lunch, but why would you when you can have chilaquiles, huevos rancheros, and authentic breakfast tacos at 8PM? 3124 Manor Rd.

48 EASTside | June/July 2020

Buenos Aires Cafe

American cocktails and Argentinian fare make their home side by side at Buenos Aires Cafe. The locally inspired menu offers Argentinian mainstays like empanadas as well as seasonal favorites.

1201 E 6th St. | buenosairescafe.com

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The menu at Cisco’s provides flavorful TexMex options for any meal of the day. Order favorites like their mouth-watering breakfast tacos or comforting cheese enchiladas for dinner. Either way, the food and the service will have you wanting more.

1511 E 6th St. | ciscosaustin.com

eastside | dining guide

TAKE-OUT & DELIVERY OPTIONS AVAILABLE

Paper Route Bakery

Hidden behind a little window next to Cenote, this tiny operation serves up small-batch organic baked goods daily: from cheddar chive scones and strawberry balsamic pop tarts to custom orders. 1010 E Cesar Chavez St. | paper-route-bakery.business.site

Poké Me Long Time

Expect to find vibrant dishes that match the food truck’s colorful personality.

With cuisine that’s fresh and packed with flavor, the establishment offers a Japanese-Hawaiian fusion menu that includes poké bowls, soba noodles, and dumplings. For catering options, call (512) 790-0093. 88 Rainey St.

Sour Duck Market

An offshoot of Odd Duck, Sour Duck Market is bringing the same custom approach to the fast-casual dining scene. With a menu packed with local flavors, Sour Duck so deliciously captures the spirit of Austin.

1814 E MLK Jr. Blvd. | sourduckmarket.com

Xian Sushi & Noodle

Cherrywood Coffeehouse

With an expansive patio and a continual rotation of events, you’ll find yourself frequenting for the community as often as food, which is an inviting array of tacos, salads, sandwiches, burgers, and smoothies.

1400 E 38th 1/2 St. | cherrywoodcoffeehouse.com

Austin Daily Press Designed as a cozy neighborhood pub, Oddwood Ales provides a variety of flavorful ales, home-made pizzas, and Italian dishes in a relaxed atmosphere with arcade games and a pet-friendly patio.

3108 Manor Rd. | oddwoodales.com

This Southern-inspired menu features family-raised beef that comes directly from the Jacoby Ranch, served with heaping sides of veggies to match its freshness. Enjoy their signature chicken fried steak or a juicy burger on their cozy patio overlooking the Colorado River.

3235 E Cesar Chavez St. | jacobysaustin.com

Micklethwait Craft Meats

Fresh, hand-pulled noodles are the star of the show at Xian. Enjoy a bowl of Chicken and Vegetable Stir Fry or the Dan Dan where noodles are pulled to guest’s preferred thickness then drenched in authentic Asian flavors. Visit for happy hour to enjoy their $5 menu.

1801 E 51st St., Ste. C370 | xianfresh.com

Oddwood Ales

Jacoby’s

Although known for their ribs, brisket, and smoked lamb, if you’re headed to Micklethwait’s, you can’t forget about the sides.

Your meal won’t be the same without a scoop of the jalapeño cheese grits, beet salad, or lemon poppy seed coleslaw.

1309 Rosewood Ave. | craftmeatsaustin.com

Blenders & Bowls

From smoothies to organic bowls of açaí, Blenders & Bowls has healthy grab-n-go items and nutritious meal options. No matter the dish, the natural ingredients serve as an excellent source of energy in which each meal will leave you feeling great.

1625 E 6th St. | blendersandbowls.com

Austin Daily Press has spent the last five years honing their craft, and it shows! The ADP team, led by Chef Reed Faitak and co-owners Dustin Knef and Chase Rushing, have found their voice through creating incredibly flavorful experiences sandwiched between locally baked telera.

1900 E MLK Jr. Blvd. | 4620 E Cesar Chavez St. austindailypress.com {the resilient side of austin}

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49

eastside | sip

Over the Odds

Brewing Community with Craft WORDS BY

Chris Ferguson

PHOTOS BY

Shelby Bella

As Austin’s bars and restaurants have had to get creative to weather the storm of COVID-19, local brewpub Oddwood Ales has been uplifted by the neighborhood community they have cultivated since opening in 2018.

I

t’s an odd time to visit Oddwood Ales, yet a quick glance around the eclectic and cozy taproom reveals a scene that has played out in bars and restaurants across the country since the COVID-19 crisis forced establishments to shutter indefinitely.

guests to queue responsibly outside while waiting to pick up orders.

A pared down staff of three work diligently to process to-go orders that trickle in through the website.

The whimsical taproom, typically packed with regulars, now hosts beer, merchandise, labels, and kitchenware that sit in neat piles atop thick, hardwood tables. The staff wears masks and maintains a six-foot proximity to one another.

Signs on the front doors instruct

“We’re generally doing well,” Taylor says as he plucks a bottle of Acid Western from a cardboard case. “It helps that we’ve kept our operation small and neighborhood-focused.

Our regulars have been supportive, so we haven’t seen our revenue drop too much, and we’ve been able to retain our staff.”

Did you know?

50 EASTside | June/July 2020

Despite a scene that would be hard to imagine a few months ago, owners Brett and Taylor Ziebarth are upbeat, smiling with their eyes behind their colorful cloth masks.

In Austin’s crowded brewing

landscape, the focus on quality and community has paid off. Two years since opening their location (after honing their craft at another brewery), the brothers’ ambition to maintain a relaxed, family-oriented “neighborhood joint” that just wants to serve up unique brews and simple, satisfying food has earned Oddwood Ales a loyalty that’s palpable, especially now.

“Everyone on board has been here since the beginning. We operate like a big family, and we’ve all grown together over the past two years,” notes Brett.

Already having a to-go infrastructure in place for food orders has also given the team a leg-up in tweaking their operations to accommodate social distancing.

Taylor adds, “We actually teed-up a good amount of beers for the Fourth of July holiday, so we had a good lineup that we could release quickly. Instead of those beers being on the draught walls, they’re now going to be in cans and growlers.”

Safely at home, Taylor’s gifted bottle of Acid Western delights the taste buds. At the bottom of its back label (also designed in-house), a coincidentally poignant note: “The quest to get there is fraught and somewhat unknown. But, that’s what it’s about.”

Contact:

(512) 220-0612 3108 Manor Rd oddwoodales.com @oddwoodales

Located off Airport Blvd. and Manor Rd., its location is rich with old-Austin history, notably featured dramatically exploding in the 2010 film Machete.

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Be a Part Of It.

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