Edible Austin Magazine January February 2021

Fitzhugh Row / Farm to Doorstep / Asian Cuisine / Recipes of the Season No. 74 Jan/Feb 2021

®

Cel eb ra ti n g th e ve r y b est of Ce n t ra l Texa s fo o d cu lt u re

THE ROUGH LIFE...

EAT IT UP!

3 MILES OF SHORELINE . 22+ MILES OF HIKE AND BIKE TRAILS . WATER-THEMED AMENITIES . SPORTS COURTS

NEW HOMES ON LAKE TRAVIS FROM THE $400 TO $5M+ R O U G H H O L LO W L A K E WAY.C O M

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IN-STORE PICKUP

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CURBSIDE

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telling the story of how the City eats anD DrinKs • no. 52 sPring 2018

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Bottling liQuiD Courage maKing sPiCeBush fiZZ BiointensiVe orCharDs Boom irish Bars’ fluiD iDentity a Brewery-fermentary-juiCery in one Member of Edible Communities

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edible COLUMBUS THE STORY OF LOCAL FOOD

Member of Edible Communities No. 39 | Winter 2019

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Issue 45

Spring 2020 MARIN & WINE COUNTRY

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

m a n h at ta n

N O. 45

FLINTER 2019

MEMPHIS

telling the story of how gotham eats • no. 30 july�august ����

FOODFM anD COMMUNITIN TE MIDOUT

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EDIBLE ENDEAVOR

RECIPES OF THE SEASON

How MilkRun is helping

Classic Cheesecake &

local farmers

Turkey Chili

On The Cover

30

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Explore the mushroom world at Hi-Fi Mycology.

Photo by Ralph Yznaga.

FITZHUGH ROW

FARMERS DIARY

Local scene that's full of

The hidden world of

options & dripping with fun

mushrooms

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CONTENTS

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LIVE INSPIRED

10 What’s On Our Counter 12 N otable Edibles

16 Friends & Family Patio Dogs

20 Spotlight On Local Asian Cuisine

24 P lant This/Enjoy This Now 46 Edible Ink

Utterly Edible Mushrooms

48 S napshots Around Austin

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PUBLISHER’S note

Austin’s only

A

fter the past year full of struggles, uncertainty, and unrest, I am so thankful to be starting off a new year – one that I hope is filled with many positive moments for us all. We still don’t know what this year will look like or when the turning point for local businesses will be, but I do know that those who make it through this very difficult time will come out the other side stronger, wiser and more adaptable than they have ever been.

At Edible Austin, we are so grateful that we have been able to sustain our mission to support local restaurants, farmers and small businesses by sharing their unique stories and insights into their worlds. We’ve had to work harder and smarter, make changes to our operations, seek out new partnerships to help boost revenues and reduce costs wherever possible, all without sacrificing the quality of the magazine. We are fortunate to have advertising partners who believe in our mission and have continued to support us, and we continue to look for creative and innovative ways to help their businesses in return.

In spite of all the difficulties facing the food and beverage industry in Austin right now, we are amazed by the continued growth and expansion of areas and the opportunities Austinites have to enjoy new experiences in and around the Hill Country. One of those experiences we highlight in this issue is exploring the Fitzhugh Road corridor, which has become a must-visit destination with a variety of breweries, wineries, distilleries, special event centers and more.

And as we welcome in the Lunar New Year, we can also celebrate the Asian cuisine that Austin has become known for and has continued to thrive despite the unprecedented challenges. We give you a list of some of our favorite accessible, fast and takeout-friendly Asian food restaurants.

The cover art on this issue is of a magnificent mushroom, blossoming in its fullest beauty and reaching forward toward the light. It symbolizes for me what we all have to look forward to in the upcoming year — renewed hope, energy and inspiration. The story of Hi-Fi Mycology is one of mushroom farming, technology and innovation and is another great example of how a local company has adapted their business to survive.

We hope you enjoy reading this issue, and we wish you all a year full of health, happiness and success in 2021!

ORGANIC, RAW, COLD-PRESSED juice & nut milk PUBLISHER Monique Threadgill monique@edibleaustin.com

ASSOCIATE PUBLISHER Ralph Yznaga ralph@edibleaustin.com

EDITOR Sarah McConnell sarah@edibleaustin.com

EDITORIAL ASSISTANTS

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ADVERTISING SALES Stephanie Walsh stephanie@edibleaustin.com

CONTACT US 512-441-3971 info@edibleaustin.com edibleaustin.com 4611 Bee Caves Rd., Ste. 212 Austin, TX 78746

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Edible Austin is published bimonthly by Edible Austin Magazine LLC. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2021. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Edible Austin is a member of Edible Communities.

Edible Austin Mission To transform the way Central Texans eat by connecting them to the local food growers, producers and makers, thereby strengthening the local food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community events.

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W H AT ’ S

ON OUR COUNTER Story and photography by MONIQUE THREADGILL

Take a look at what we are enjoying this month.

PRETTY THAI TIGER SMIRK SAUCE

ROUND ROCK JELLY & CO

Local Austin couple, Robert and Kristen Strong, developed Pretty

Family-owned Round Rock Jelly & Co has perfected the art of

Thai brands to offer a variety of Thai sauces and seasonings that

making jams and jellies made with the finest ingredients. Their

can help you create your favorite Thai dishes at home. One of their

seasonal selections range from their Texas Bar Fight to more of

newest additions to their sauce lineup is the Tiger Smirk Sauce,

their unique flavors such as Margarita jelly and Salted Cantaloupe

with its unique combination of herbs and spices that makes it

jam. Owner Sheri Valencia says the company really took off

great for grilling, dipping and stir fry. We sampled it with baked

after her Hot Pepper jam won 2nd place in the 2019 World Food

Championship’s

Biscuits

and

Jampionship

salmon and fresh steamed broccoli, and it was just the right blend

category.

of tangy and savory. The couple got their start in Austin with a

We sampled the Pomegranate Bubbly jelly and were delighted

food truck, and then transitioned into bottling their sauces and

with the clean, crisp mix of 100% pomegranate juice

spices, while always maintaining their commitment to creating

combined with the bubbly spritz of champagne. You can

products with simple, authentic ingredients and big flavor. Today

order online and pick up or have them shipped to your door.

their products can be found online, or in local HEBs,

They offer free local delivery within 15 miles of Round Rock.

Central Markets, Thom’s Markets and Wheatsville Food Co-ops.

roundrockjellyandco.com

TONI’S TOFFEE

prettythaibrand.com

SOUTH AUSTIN PEOPLE’S LAVENDER SPRAY Many Austinites are familiar with South Austin People’s natural

When we are looking for a little sweet treat to munch on during the day, one of our newfound favorites is Toni’s Toffee. Local chocolatier, Toni Yancer, makes all of her toffees using premium ingredients starting with warm Irish butter, local organic almonds roasted to perfection, refined sugar and a smooth semisweet chocolate. From there, she adds her magical blend of seasonings and spices to create her unique, crunchy, creamy toffee products. Flavors include her award-winning Original semisweet chocolate, Hunka Burning Love infused with cayenne pepper, and Magic Unicorn with rosemary sea salt.

You can order online and pick up or have them shipped to your door. tonistoffee.com

soap products, but we recently picked up a bottle of their Lavender Room and Cloth Spray and loved the way it freshened up the air in our office. SoAP is a company of professional artisans, whose body care products are made fresh, by hand, with no unnecesary dyes, chemicals or petroleum. The Lavender Room Spray is a convenient way to fill the air with a fresh, natural scent that is simple and not overpowering. SoAP has many other great products, from hand soaps, to body lotions, and even shampoos and conditioners (for people and for dogs!). Lavender Spray can be ordered online or purchased locally at the Austin Gift Company on South Lamar. southaustinpeople.com

10 / EdibleAustin.com

EdibleAustin.com / 11

NOTABLE edibles

NOTABLE edibles

Notable Edibles

Eatery Offering a Unique Take on Chicken Salad Opens in North Austin

by SARAH MCCONNELL

Texas' Oldest BBQ Joint Opens a New Location in Hutto

Husband and wife duo Ivan and Molly Mills are the owners of a new establishment serving original chicken salad creations on Burnet Road in North Austin. Chicken Salad Shoppe features a number

Barbecue lovers, rejoice! Texas' oldest BBQ joint — Southside Market &

of “flavoristic” options, as they like to say, in the form of

Barbeque, founded in 1882 in Elgin — has a new location in Hutto. With

sandwiches, wraps, sides and even their monster half-pound cookies

additional storefronts in Bastrop and Austin, the newest installation of this

for dessert.

legendary restaurant is nestled in Hutto’s Co-Op District where it's serving

Some of these flavoristic options include apricot and blueberry,

the same beloved menu of fine sausages and smoked meats. photo by NOM BURGERS

chipotle chicken, buffalo bleu cheese, The James Banh (a spicy Thai

Third-generation Pitmaster Bryan Bracewell and his wife, Rachel, are the

peanut banh mi) and The Texan made with fried chicken. The shop also

owners of the legendary barbecue brand, which has grown over the last

offers soups (with a bread bowl option) and other rich and flavorful accompaniments like jalapeño cheese macaroni, a grilled vegetable

138 years from a one-man butcher shop into the Central Texas staple it is photo by La JOIE

today. Customers can order BBQ-by-the-half-pound in varieties like USDA Prime brisket, ribs, turkey, chicken and jalapeño cheddar sausage.

Alongside the meat, a slew of comforting and indulgent sides, such as beans, coleslaw, potato salad or corn on the cob, can be paired to make a meal. For dessert, cobbler, banana pudding and hand-dipped ice cream

salad or a cheese tortellini salad. To finish off your meal, those Texas-sized monster cookies come in an assortment of seasonal and

Cedar Park Gets a New CreoleInspired Oyster Bar

regular flavors like Nutella-stuffed double chocolate chip, strawberrycheesecake-stuffed sugar and King Bubba, a decadent creation

Fans of Creole cuisine need look no further than Central Texas now to

delivery inside The Vanilla Orchid, an esteemed catering company

Visitors to the new Hutto location can enjoy Southside Market’s iconic

enjoy their favorite Louisiana-style dishes. The new creole-inspired

also owned by the Mills.

barbeque in a spacious indoor dining room, outside on the patio or via

oyster bar, La Joie, scratch makes authentic dishes like shrimp-n-grits,

take-out.

bouillabaisse, seafood gumbo and po’ boy sandwiches amidst the

Find the new Hutto location at 106 Co-Op Boulevard, or hop online

charming ambiance of southern style French décor.

Restaurant Inspired by 1920s Style and Elegance Opens in Lakeway

described as a “half-pound of peanut butter cookie kingship.’’

The shop is currently operating as a ghost kitchen for take-out and

cones round out the market’s hearty menu.

photo by THE GRAMERCY

Find Chicken Salad Shoppe at 7433 Burnet Road and order online at chickensaladshoppe.com.

The Gramercy, an elegant new bar, lounge and restaurant located in the Oaks at Lakeway shopping center, is inviting patrons to step back in time and raise a toast to the 1920s.

Owners Suzanne and Billy-Joe Hunt were inspired to open The Gramercy because of their family's historical connection to The Gramercy Park Hotel in Manhattan. This Lakeway establishment transports guests back to a time when boutique hotels provided a sophisticated setting to

to shop their premium seasoning blends, sauces and merchandise at

Inspired by childhood memories spent in the kitchen with both of his

share a cocktail with friends. With their newest installation in

southsidemarket.com.

grandmothers, Executive Chef Nicholas Harrison has crafted a menu at

Lakeway, the Hunts are honoring their family legacy and bringing bygone

La Joie that highlights his Louisiana roots and love for Creole cuisine.

New York City charm to the Texas Hill Country.

The restaurant's name was inspired by his grandmother who would say

The restaurant menu features a sophisticated take on American bar food

“C'est la joie” to describe the joy of cooking and the pleasure of sharing her

with options like steak frites, chicken wings, sliders and the Gramercy

techniques with the next generation.

Burger — a gourmet creation made with 44 Farms beef, smoked gouda, bibb lettuce, tomato, onion and mayo. Keeping in step with the Roaring

As part of their mission, La Joie sources ingredients like prime meats

Twenties, the establishment also features an extensive drink menu with

and vegetables from Austin-based farmers and other purveyors. Some

beer, wine and an abundance of signature and classic cocktail selections.

of their featured vendors include Hi-Fi Mycology, Hausbar Farms, Boggy Creek Farm and Round Rock Honey, among others. And true to its own

Visit this exquisite new establishment at 1516 Ranch Road 620 South Ste. 200

roots, the restaurant also showcases a variety of raw oysters harvested by

in Lakeway. Find them online at gramercylakeway.com.

producers on both the East and West Coast and divine, French-Quarterinspired pastries and desserts prepared fresh daily.

photo by CHICKEN SALAD SHOPPE

Visit La Joie at 1500 East Whitestone Boulevard, Suite 200, in Cedar Park or find them online at lajoieaustin.com. photo by SOUTHSIDE MARKET & BARBECUE

12 / EdibleAustin.com

EdibleAustin.com / 13

NOTABLE edibles

NOTABLE edibles

Brewery Serving Craft Brews and Cubano Food Launches in Pflugerville

Littlefield’s Brings Tacos and Coffee to Tarrytown Littlefield’s, a sweeping outdoor area with food trucks from

A new brewery in Pflugerville is making a splash in the Austin beer scene.

Veracruz All Natural and Medici Roasting, has arrived in Austin’s

Willard’s Brewery offers beer lovers the chance to sit back and enjoy one-

Tarrytown neighborhood. The fully enclosed courtyard offers a

of-a-kind brews in their spacious beer garden set with picnic tables and a

spacious environment for kids to play while other guests enjoy a

delicious Cubano food truck.

bite to eat or a coffee from two of Austin's favorite food curators. In this one courtyard, Austinites can find all of their favorite Veracruz

Willard’s Brewmaster Ramon Astamendi carefully crafts everything

menu items, like migas, quesadillas and tacos of all sorts as well as

from lagers and pale ales to hazy IPAs, drawing inspiration from the photo by THE WELL

explosion of current creativity in the Central Texas brewing scene. Willard’s Fistful of Fury IPA and Zero Hour Pale Ale are just a couple of the craft

cocktail options to boot.

Whether it be craft beer, hard seltzer or another beverage of your choosing, no matter your indulgence, Mojo’s food truck on site is the perfect pairing. The food truck showcases the best of Cubano cuisine

and love.

track and field and football coach at The University of Texas at Austin,

Healthy Dining Option on a Mission to Give Back Opens in the Heart of Downtown

who previously owned the space. The name is also a nod to the “little field” where children can play, set amongst greenery, live oak trees, picnic tables and bar seating.

Enjoy this beautiful outdoor courtyard and food truck stop at 2401 Winsted Lane or to book an event, find them at littlefieldsatx.com.

with street tacos, pupusas, tortas and chilaquiles, all braised in an authentic Central-American-style mojo sauce.

photo by THE BUTCHER'S BURGER

The name — Littlefield’s — comes from Clyde Littlefield, the former

brews to choose from. The brewery also cans and produces Big Country Organic Hard Seltzers in an assortment of fruity flavors with wine and

the Medici coffee drinks, pastries and other lunch items locals know

A new eatery emphasizing healthy living, nutrition-based meals and

The meat masters behind Salt & Time, the renowned Austin butchery

sustainable farming practices has launched in downtown Austin. The Well Check out this exciting new brewery and treat yourself to a good time

features an entirely gluten-free, soy-free and refined sugar-free menu with

at 2400 Patterson Industrial Drive, Pflugerville. Find them online at

the option to make nearly any item vegan, nut-free or dairy-free.

Masterminds Behind Acclaimed Butcher Shop, Salt & Time, Launch Restaurant Devoted to Burgers known for its exclusively Texas-raised meats, have embarked on a new venture: The Butcher’s Burger. This new eatery is devoted to making high-quality burgers curated by expert craftsmen, Ben Runkle and

willardsbrewery.com.

Bryan Butler.

Crafted by Jon Oh, culinary director for Nova Hospitality and Liv Langdon, holistic health coach and nutrition consultant, The Well’s

The idea for the establishment started with the growing popularity of their

nutrition-focused cuisine includes smoothie bowls, gourmet toasts,

signature burger offered at Salt & Time. Their Classic Burger, made from

organic bone broth, sourdough bread, salads and more. The owners take

top-quality steak trimmings, house-made dill pickles and mayo, quickly

pride in the fact that all items are made in-house and sourced locally

became a fan favorite around Austin and beyond. As the demand for their

whenever possible. As part of their mission, The Well also works with

burger grew, the two decided to launch a separate business devoted solely

organizations throughout the city to provide healthy meals to underserved

to their fine-crafted Texas burgers.

communities every week.

Along with the cherished Classic Burger, the menu highlights an innovative

Visit this innovative eatery at 440 2nd Street for take-out or to enjoy a meal

list of other burger creations made with patties like spiced chicken and

on their outdoor patio. Order for delivery at eatwellatx.com.

zucchini, vegetarian halloumi cheese and ground and braised lamb with Oaxacan Asadero cheese. The menu also features a breakfast-for-dinner burger with a pork chorizo patty, fried egg, avocado and pico de gallo. To accompany the burger selections are a host of mouth-watering sides, like beef fat French fries, a jicama and kale slaw, and chocolate chip cookies, photo by LITTLEFIELD'S

proving Runkle and Butler can cook more than just meat deliciously.

The Butcher's Burger is currently operating only as a delivery service with

photo by WILLARD'S BREWERY

14 / EdibleAustin.com

plans to open a full-scale restaurant. To place an order and stay up-to-date about future plans, visit thebutchersburger.com.

EdibleAustin.com / 15

edible FRIENDS

edible FRIENDS

& FAMILY

Patio Dogs

Before you head out, pack a “doggy bag,” including a leash, a harness or

by SARAH WELCH

of their dogs’ resource guarding and the approach of strangers. If dogs

Since Austin has the most dog-friendly restaurants per capita, it’s hard to narrow down a list of favorites, but here are a few that are great options

collar, a blanket or mat, extra water, a bowl and a puzzle toy or something

for you and your pup:

to chew. However, the DogBoy’s team cautions, “owners should be careful

list by MONIQUE THREADGILL

FRESA’S SOUTH FIRST

are in close proximity to each other, avoid food or other things your pup

I

& FAMILY

might guard.”

Not only is Fresa’s a great place for gathering friends and family, their

n Austin, patio dining is available almost all year, meaning our dogs

At the restaurant, pick a table out of the line of traffic, but be prepared

massive outdoor patio is also a go-to place for people who want to dine

can often join us as we support our favorite local restaurants. We

for your precious pup to attract attention. If people ask to feed or pet

with their dogs. 1703 South First fresaschicken.com

spoke with the training team at DogBoy’s Dog Ranch, a training,

her/him, check in with your dog. If she’s/he’s okay with it (“loose,

boarding and daycare facility in Pflugerville, to learn what we humans

wiggly body, leaning toward the stranger, and soft eyes,” accord-

JESTER KING BREWERY

need to know to ensure dining out with our four-legged family members

ing to the DogBoy’s team), feel free to say “yes.” If she’s/he’s not

is fun and safe for everyone involved.

in the mood, never hesitate to say a polite but firm “no.” If some-

After working hard to revise their operation due to COVID, Jester

First, be sure your dog has the skills to be a good patio buddy. This is important not only for the safety and comfort of fellow diners, but for your own dog’s safety and comfort, too. Your dog should have a handle on basic commands and be generally comfortable with people and activity.

She/he should not be reactive to people or other pups.

It’s not just the dog who needs to build patio skills. “Pet parents should be aware of their dog at all times, and a basic knowledge and understanding of a dog’s body language is a must,” says the DogBoy’s team. “Training a dog to settle on a mat is a fantastic foundation behavior that can be taught at home and practiced in several environments to get

King is open and ready to welcome you and your pup to their

one approaches without asking, or doesn’t respect your “no,” the

fabulous 165 acre adult and puppy playland in the Hill Country.

DogBoy’s team encourages advocating for your dog. “You can step

13187 Fitzhugh Road jesterkingbrewery.com

between your dog and a stranger to body-block them if they aren’t listening, and you can teach your dog to move away or behind you.”

LORO

Taking our dogs out to dinner can be tons of fun, but it’s up to us to be

Along with great food, Loro has a beautiful, large outdoor patio on South

sure they enjoy it as much as we do. If your dog isn’t a patio pup —

Lamar that welcomes dogs and their people.

if she’s/he’s aggressive, reactive, nervous or fearful — that’s okay! Your

2115 S Lamar Blvd loroaustin.com

pup will just be happier at home with her or his toys. But if your pup is

ANGEL’S ICE HOUSE

sociable, and you’re able to set her/him up for success, then by all means, give her/him a seat at the table.

Just a short drive down Hwy 71 in Spicewood is a hidden gem for people to enjoy food and fun with Fido under the Texas stars. Their

the dog ready to relax.”

expansive outdoor area is the perfect place to entertain you and

When you’re choosing a restaurant, look for a pet friendly setup. “Dog

your pooch. 21815 Hwy 71W angelsicehouse.com

friendly patios need lots of space, plenty of exits, water, shade and a place

COSMIC COFFEE

where the dog can feel safe close to the owner,” says the DogBoy’s team.

Cosmic

Coffee

on

South

Congress

has

a

large

dog-friendly

patio along with exciting sites for you and your dog to see including a chicken coop and a pond and waterfall garden (but no swimming allowed – the pond is a biological home to many flora and fauna).

121 Pickle Road cosmiccoffeebeer.com

TEXICAN CAFE With four locations offering covered, outdoor patios to accommodate people and their pooches, the Texican Cafe has been serving their El Paso-style Tex-Mex for over 30 years to happy Austinites and now folks in Kyle. 11940 Manchaca Rd. / 11066 Pecan Park Blvd. (Cedar Park) 856 Kohlers Crossing (Kyle) / 4141 Capital of Tx Hwy texicancafe.com

AUSTIN EASTCIDERS Austin Eastciders recently opened up their first restaurant on Barton Springs Road, and they have a huge dog-friendly patio (plus swings for the adults). 1530 Barton Springs Road austineastciders.com

Bo at Cosmic Cafe by MONIQUE THREADGILL

16 / EdibleAustin.com

Eddie at Texican Cafe by JULIET YZNAGA

EdibleAustin.com / 17

edible ENDEAVOR

edible ENDEAVOR Here’s how MilkRun works: customers first select a base, which includes

From Farm to Doorstep

either a produce box or a pasture-raised meat box. From there, they can

by SARAH McCONNELL

will also collect all boxes, bags, cartons and containers afterward to

fill their virtual grocery cart with local grocery items using an online ordering system, selecting from add-ons like sourdough bread, eggs, coffee, dairy and more from a growing list of Central Texas providers.

Among others, shoppers will find goods from Shirttail Creek Farm, Rambler, Wholesome Meats, Easy Tiger and Steelbow Farm. MilkRun recycle for future use, so shoppers can feel good about the choice to both

M

support local businesses and promote sustainability. ilkRun is a weekly subscription service that delivers

MilkRun even offers one-time orders, so customers can experiment and

pasture-raised

wild-caught

customize boxes to their liking before committing to MilkRun’s weekly

meats,

seasonal

produce,

seafood and customizable grocery items from the farm to

subscription services. Each box also includes detailed stories from

you. With its Austin debut, MilkRun supports Central Texas farmers,

Central Texas producers and step-by-step recipes that highlight the

ranchers and other food purveyors and makes fresh, local foods readily

ingredients within the box. Some of the featured recipes include a squash

available to the community.

and cauliflower soup, an apple galette and an autumn harvest salad.

Headquartered in the Pacific Northwest, MilkRun was founded by

Niiro speaks with fond appreciation for the warm welcome she’s received

Julia Niiro in 2018 with a mission to support the small-scale farmers of

from the Austin community. “United by the root of the root — food —

Oregon. As a farmer herself, Niiro’s inspiration to launch the business

we've been humbled and honored to see how Austin farmers, makers,

came from a lack of available markets to sell her freshly grown goods.

investors and consumers have welcomed us in. The ‘rising tide lifts all

Together, with the help of other small scale farmers in the

boats’ comradery has opened a lot of doors as we grow our footprint to

community, Niiro began distributing their farm-fresh products

change the future of food distribution across the world,” she says.

in the Portland area. From there, the business evolved from a quaint, neighborhood operation into the expansive delivery service it is today.

Niiro’s farming knowledge, coupled with her background in digital

MilkRun offers safe, contactless and free deliveries every Tuesday and Thursday. The business also hosts pop-ups for easy grocery pick up at various locations across Austin. Order your box and have your favorite local foods delivered directly to you at localmilkrun.com.

marketing and technology, has allowed her to build an online platform where local farmers, ranchers, bakers and artisans can sell their products to consumers without a middleman. This business model benefits not only customers who are receiving the freshest foods available, but also local producers who can retain more revenue by selling their products directly to consumers without a third party.

In just two short years, the company has expanded from Portland to Seattle, Vancouver, Washington, and now, Austin, with plans to eventually extend their services nationwide. In Portland and Seattle alone, MilkRun provides food from over 100 local farmers and producers to more than 3,000 customers.

Austin’s reputation as an innovative and passionate city made Niiro’s decision to expand here easy. “I was drawn to Austin’s unique position in Texas and the South as a major hub for collaborative innovation and new technology, but also a city that loves supporting local businesses.

Austin's commitment to honoring the traditions of the past while preserving the value of hard work makes it the ideal place for us to cultivate our roots,” Niiro says.

Texican Cafe photos by MILKRUN

18 / EdibleAustin.com

photo by JESSICA ATTIE

EdibleAustin.com / 19

spotlight on LOCAL

Austin’s Astounding Asian Cuisine

by SEAN ARMSTRONG

T

acos. Tex-Mex. Barbecue. These three styles of food have

SICHUAN RIVER

defined Austin’s cuisine for decades. But with the city’s rapidly diversifying palate and ravenous appetite for the next hot

thing, we are happily searching out another type of food that is satiating

4534 West Gate Boulevard

Austin’s hunger.

sichuanriverchinese.com

While Asian cuisine has long had a presence here, celebrated upscale

Tucked away in an unassuming South Austin strip mall, Sichuan River

hot spots like Uchi, Wu Chow, Qi and Otoko (not to mention the ever-

has been quietly churning out some of the city’s best and most mouth-

expanding Tatsu-ya empire) have helped put our city on the national map

numbingly authentic Szechuan dishes for over half a decade. Owner

for Asian fare. Luckily, Austin’s recent Asian food renaissance isn’t limited

Cindy Zhao opened the restaurant in 2015, and in doing so, offered a

to the higher-end establishments — accessible, fast and takeout-friendly

welcome southern exception to North Austin’s more established Chinese

favorites continue to thrive in the face of unprecedented challenges.

food scene.

With the Lunar New Year nearly upon us (February 12, 2021), there’s no

The cuisine’s signature spice flows in abundance on specialty dishes

better time to celebrate these eats from the other side of the world. Here

like the Szechuan stir-fried chicken or spicy jumping fish. These are

are five outstanding Austin restaurants not to miss. They promise to start

addictive tongue-tingling experiences that leave you chasing a burn that

the flavor fireworks, just in time for the Year of the Ox.

builds and builds, but, thanks to the Szechuan pepper’s natural numbing powers, never quite ignites.

RICE BOWL CAFE 11220 North Lamar Boulevard

While the spicy standouts earn their reputation, the massive menu offers plenty of well-prepared Americanized fare for those who don’t enjoy fighting back tears with every bite. Standards like fried egg rolls

ricebowlcafeaustin.com

and steamed dumplings offer plenty to savor without the heat (until you

To get this out of the way: Yes, Rice Bowl Cafe does have bowls of rice.

sour soup belies its straightforward name with a depth of slurp-worthy

But behind the humble name lies a world of bold, authentic flavors that

goodness that deserves far more sophisticated adjectives.

wisely dip it into the accompanying Szechuan sauce), while the hot and

have earned the long-time favorite its place in the Austin Chinese food pantheon. From familiar favorites like egg rolls and kung pao chicken to more adventurous fare like crispy pig ears and pork feet noodle soup, the expansive menu is all killer and no filler.

Diners in the know start with the roast beef rolls. With four burrito-esque rolls of tender beef, onion and lettuce wrapped up in crisp green onion pancakes fried to flaky perfection, it’s truly an entrée of an appetizer. The frying artistry reaches new heights with the sinfully savory salt and pepper fish, while umami abounds in hearty dishes like mapo tofu and the richly complex three-cup squid.

Whether you stick to your tried-and-trusted favorites or close your eyes and point at the menu, Rice Bowl Cafe always delivers.

20 / EdibleAustin.com

photo by EURASIA

photos by RALPH YZNAGA & JULIET YZNAGA

Sichuan River owner Cindy Zhao

EdibleAustin.com / 21

BAO’D UP

EURASIA AND EURASIA RAMEN

Mueller: 1911 Aldrich Street

7101 West Hwy 71 Suite #C13

Sunset Valley: 5207 Brodie Lane

1335 E Whitestone Blvd #T110, Cedar Park

West Campus: 2222 Rio Grande Street

Eurasiasushiaustin.com eurasiaramen.com

North Austin: 8023 Burnet Road (Inside Kitchen United Mix) Baodup.com

Say you’re in the mood for sushi. But also maybe steak and wings. And

For a nearly 1,800-year-old delicacy, bao is so amazingly hot right now.

you know what? Throw in some deep-fried fish cake while you’re at it.

The plush, palm-sized morsels are the star attraction at Bao’d Up,

Eurasia has what you’re looking for and then some. With a menu that runs

Ting Li and Alex Wu’s mini-empire of fast-casual, comfort-food-focused

the gamut from traditionally prepared sushi to ramen to chicken wings to,

eateries. Also known as baozi, gua bao or Chinese hamburgers for the

naturally, an entire subsection of Indonesian Cornish hen, this Oak Hill

unimaginative American, bao typically consists of delicately steamed

restaurant caters to eclectic tastes.

white buns stuffed with various sweet or savory fillings.

Despite the breadth of options, the quality and attention to detail runs

Handmade daily and steamed in authentic bamboo baskets, Bao’d Up’s

deep. One notable dish in particular is the Bakso Sapi Special, a savory

irresistible namesake buns are light and pillowy puffs of joy, the ideal

broth-based noodle and meatball dish described without context as

vessel for quickly and efficiently delivering handfuls of endorphins to

“Obama’s favorite.” For more familiar slurps, Eurasia’s ramen selections

your brain. The restaurant’s ever-evolving menu features an array of

deliver hot and hearty nourishment straight to your soul.

alluring fillings, from traditional pork belly or red bean paste to more Texas-inspired interiors like brisket or barbecue chicken.

The restaurant’s Cedar Park outpost, EurAsia Ramen, doubles down on the noodle experience with an expanded ramen selection. Featuring

All this goodness is backed up by very capable sidekicks like delightfully

chicken, vegetable and spicy broth options in addition to the classic

spiced crinkle-cut Szechuan fries, perfectly pickled veggies or a rich

creamy pork, the pancontinental menu proves that a jack-of-all-trades can

hoisin sauce. Contentment can also be found in liquid form here with a

still be a master of several.

colorful array of bubble teas to choose from with customizable levels of

Bao'd Up photo by JULIA KEIM

ice and sweetness.

SAIGON LE VENDEUR 2404 East 7th Street Austin, TX 78736 Just across the railroad tracks at an awkward East Side intersection, some of Austin’s most satisfying bites are served from a nondescript shipping container. Saigon Le Vendeur’s signature banh mi has been a staple of the city’s sandwich scene since owner Tebi Nguyen established the original East 7th Street food truck in 2013.

Served on a lightly toasted french baguette with homemade Vietnamese mayo, cilantro, pickled carrots and daikon, cucumbers, Bao'd Up owners Alex Wu & Ting Li by JANE KIM

jalapeños and various mouthwatering protein options, the food truck’s banh mi is the archetype of handheld perfection. Try the grilled pork with a fried egg for a messy, hedonistic journey to self actualization — or opt for the O.G. to enjoy banh mi in its purest, most traditional form: stuffed full of marinated cold cuts and paté.

For those who don’t like to get their hands dirty, the vermicelli side of the menu offers the same endlessly devourable qualities in more civilized bowl form. But no matter what mystical concoction comes out of that shipping container, it’s sure to be sweet, savory, spicy, crunchy and best paired with a refreshing, iced jasmine tea.

Rice Bowl Cafe owners Elaine Sun & Roger Jang by RALPH YZNAGA

22 / EdibleAustin.com

Bao'd Up photo by JULIA KEIM

Roast Beef Rolls at Rice Bowl Cafe

EdibleAustin.com / 23

Plant This Now List provided by Sustainable Food Center

photo by JENNIFER SCHMIDT

Arugula

Artichokes

Asparagus

Asparagus

Beets

Beans (Fava)

Bok Choy

Beets

Broccoli

Cabbage

Brussels Sprouts

Carrots

Cabbage

Cauliflower

Carrots

Chard

Cauliflower

Greens (Asian)

Celery

Greens (Collard)

Chard

Greens (Mustard)

Cilantro

Kale

Collards

Kohlrabi

Dill

Leeks Lettuce Onions Peas (English) Peas (Snap) Peas (Snow) Potatoes Radish Spinach Turnip

Enjoy This Now

Grapefruit Garlic (Green)Kale Kohlrabi Leeks Lettuce Mushrooms Mustard Greens Oranges Parsley Pecans Peas Potatoes Radishes Spinach Spring Onions Strawberries Tomatoes (Greenhouse) Turnips

photo by DIVYANSH SHARMA

24 / EdibleAustin.com

EdibleAustin.com / 25

RECIPES OF THE

SEASON story and photography by HEATHER BARNES

CLASSIC CHEESECAKE WITH STRAWBERRY SPIRAL Makes 8 servings Total Time: 75 minutes

Chilly weather calls for cozy recipes shared with those you love.

Here are a couple of delicious recipes to keep you warm and chase away the cold this winter season.

This luscious and classic cheesecake is made with a crumbly graham cracker crust and heavenly soft center. It’ll make a statement on your dinner table, too, with a striking red spiral of fresh-picked strawberries — perfect for serving on Valentine’s Day! 1 ¼ c.

graham cracker crumbs, crushed

photo by DIVANI

Preheat the oven to 350°. In a bowl, mix the crushed graham cracker crumbs, 2 tablespoons of sugar and the butter. Press into the bottom

1 c. plus 2 T. sugar

of a 9-inch springboard pan with your fingers. Bake for 10 minutes

3 T.

butter, melted

and set aside to cool.

18 oz.

cream cheese

1 c.

sour cream

Bring oven temperature down to 300°. With an electric mixer, beat

2 t.

lemon zest

cream cheese, adding the remaining sugar gradually. Beat until fluffy.

¼ t.

vanilla

Add in the sour cream, lemon zest and vanilla and beat in 1 egg at a

3

eggs

time. Pour over the graham cracker crust.

Bake for 1 hour until the center is firm. Allow to cool and refrigerate before adding a spiral of fresh strawberries.

26 / EdibleAustin.com

EdibleAustin.com / 27

recipes of the SEASON

TURKEY CHILI Makes: 8 servings Total Time: 45 minutes

This spicy turkey chili has been a family favorite recipe for years.

It’s hearty with a bit of heat, and lasts a full week for easy lunches that are filling. It’s also customizable: throw in any chopped seasonal produce you have on hand to mix it up and can be garnished with cilantro, cheddar cheese and a dollop of sour cream if you’d like!

2 T.

olive oil

2

garlic cloves, minced

1

yellow onion, diced

48 oz.

ground turkey

1

packet spicy taco seasoning

2 15 oz. cans black beans 1 15 oz. can corn 1 15 oz. can kidney beans 1 28 oz. can crushed tomatoes 2 c.

photo by loan F

fresh spinach, chopped

1

/4 c.

cheddar cheese

½ c.

cilantro

In a Dutch oven or large pot, add 2 tablespoons of olive oil with 2 minced garlic cloves. Cook on medium heat for about 5 minutes. Add the diced onion and allow to soften for another 10 minutes or until translucent.

Add the ground turkey and packet of taco seasoning and brown the meat, stirring constantly and breaking it apart.

Add the beans, corn and tomatoes, cover, and bring to a simmer for 20 minutes. Add in chopped spinach and stir for a few more minutes.

Garnish with cilantro and grated cheese!

28 / EdibleAustin.com

EdibleAustin.com / 29

edible ESCAPES

FITZHUGH

ROW

by STACEY INGRAM KALEH

T

he secret’s out. Fitzhugh Road, casually referrred to as Fitzhugh Row, nestled between Austin and Dripping Springs, has evolved into a must-visit destination for

all those interested in a casual, authentically Texas experience at

breweries,

wineries,

distilleries

and

more.

Ever

since

Jester King Brewery opened in 2010 and made a statement with its

BEERBURG BREWING & RESTAURANT 13476 Fitzhugh Road Austin, TX 78736 beerburgbrewing.com Passionate. Intentional. Homegrown. Authentic.

sour farmhouse brews set within sweeping Hill Country vistas on a family-friendly property, the local area’s landscape has significantly

These are all words that come to mind after a conversation with

shifted and growth has exploded. So much so that it can feel hard to

Beerburg Brewing founder and native Austinite Trevor Nearburg. No

keep up, even for foodies, beer mongers, whiskey connoisseurs and

stranger to the brewery scene, Nearburg is committed to brewing

locals. But have no fear!

stellar hyper-local beers through sustainable practices and building

We’ve rounded up a list of

a customer experience that is intangible and meticulously thought

new and happening spots

out. “There’s a lot about the energy of a place. I knew I could brew

not to be missed—that is,

good beer, but I wanted to create a good experience and bring the joy

until more come around.

and pride and excitement I feel when I’m brewing to my team and, ultimately, to the customer. Whether it’s perceived or not, I want

While you may have visited

people to walk away with an emotional connection.”

Jester King or neighbors like Last Stand Brewing,

Following a career in international affairs and finance that took him

Revolution

and

from Austin to stints in India and New York City, Nearburg found his

Vineyards,

passion for brewing after experimenting with homebrewing with his

Fitzhugh Road has many

brother. Quickly realizing that brewing was more than just a hobby

other

gems

and interested in a less traditional career path, he visited as many

that make it worth visiting

local craft breweries as possible and fell in love with the creative,

again and again. If your

counter-culture energy and welcoming spirit of Texas breweries

new

resolutions

and the brewing community. “It was important to me to create a

include trying something

place that could be a creative outlet, that could be a haven for that

new, being more intentional when it comes to eating, drinking and

culture that really inspired me,” he said. “And the community aspect I

supporting local businesses, or taking visitors out for a great

observed at other local breweries stood out to me in a huge

socially-distanced time, make plans to spend a day exploring the

way—the specific focus on local ingredients, collaborations and

Fitzhugh trail. And don’t forget to fuel up at some great local

community-building.” With a desire to learn hands-on and from the

restaurants while you’re at it!

inside-out, he got his first brewery job stacking cases at Real Ale and

Solaro

Trevor Nearburg

Spirits

Estate

unexplored

year

eventually became head brewer at Uncle Billy’s.

30 / EdibleAustin.com

Beerburg photos by RALPH & JULIET YZNAGA

EdibleAustin.com / 31

edible ESCAPES

edible ESCAPES As we sit outside in the beer garden, wearing our masks on a warm

Looking ahead, Nearburg and Gutierrez hope to see families and

and sunny November day, we take in a view of beautiful rolling hills

groups of friends in their beer garden, their spacious and vibrant

FITZHUGH BREWING

and, as we discuss what’s on tap and what’s on the menu, Nearburg

taproom open to the views of the brew tanks and kitchen, people

15435 Fitzhugh Road, Dripping Springs, TX 78620

points all around us to the native plants and trees on the property.

enjoying their obsession-worthy seasonal tacos, kids playing in

fitzhughbrewing.com

From the cedar and juniper trees to persimmons, agarita and more,

their outdoor play space, dogs running around their dog park, and a

elements from the surrounding environment are infused into the

continued expansion of their sustainability efforts, with an eye on

Driving along the Hill Country road, Fitzhugh Brewing appears like

beer, so that when you drink a pint glass of the Juniper IPA or

adding solar panels and rainwater collection to the property. Beerburg

an oasis — its bright and inviting farmhouse tasting room appearing

Mugwort ESB (Extra Special Bitter), you are literally experiencing

is not just a brewery, it’s a community.

from the road. Embodying its motto, “Everything Casual. Nothing Care-

the native landscape. What’s more, Nearburg is a trained herbalist.

newbies and aficionados alike. Co-owner and General Manager Kerbey

ger, a refreshing yet complex and textured brew, with carnitas ta-

Smith has been working with her family at Pecan Springs Ranch, a Hill

cos on flour tortillas made in-house from Gutierrez’s grandmother’s

Country wedding venue, for the past six years. Inspired by

recipe. Or, try the Wildcraft Mugwort ESB for more herbal notes

Magnolia Market in Waco, Smith wanted to offer a similar experience

The taproom was open just one month before it was shut down due

and order a signature, baked-in-house Bavarian pretzel. Look-

in the Austin brewery space, with a focus on warmth, beauty and

to the pandemic. But it is ready to welcome visitors and family groups

ing for something sweet? Explore a wide assortment of inventive

space for the entire family. Head Brewer Nathan Rice, known for his

of all ages when it is safe to do so. Nearburg values inclusion, and his

and delectable house-made ice creams, ranging from orange

recipe design and experimentation, is on a mission to bring back

brewery manifests that value at every turn. Entering the tap room,

creamsicle to caramel apple. Come ready to try something new,

“forgotten beers” with origins in Australia, Africa and Eastern

the first thing you notice is an expansive mural by local artist Fabian

something authentically Texan and have a good time.

Europe while embracing the Texas Hill Country spirit. On the menu

He gets excited about this “wildcraft” aproach and finds ways to use some often overlooked and underused plants that grow right in our backyards.

Ricardo Gutierrez by BEERBURG BREWING & RESTAURANT

Rey, whose artwork also adorns Beerburg’s cans, featuring two hands Now an established pro, Nearburg has built his dream project on

of different colors “cheers-ing” with the words, “Better Together” and

Fitzhugh Road, his ideal location. “I specifically sought out this

“Come As You Are." There are options on both the beer and food

location. Fitzhugh Road is important to me because it has an Austin

menus for customers with any dietary restriction, including vegan,

address, it’s just across the Travis/Hays County line (in Hays), which

gluten-free and low-hops.

means fewer restrictions and less red tape, and the Hill Country view is incredible.” Beerburg Brewing is a sprawling 15-acre property comprising a taproom, farm-to-table scratch kitchen and outdoor beer garden.

“Instead of putting money into equipment and distribution, we invest more in our people, the experience of the place and creating a real destination. This being a specifically Austin and Hill Country brewery, I wanted it to be very much that. I want you to come out,

brewer

experience the energy of the plants and the land, because when these

Gino Guerrero, Nearburg has intentionally identified seemingly every

are growing and thriving, you feel that. I think people pick up on

opportunity for Beerburg to be socially and environmentally

that positive energy of a place where things are in balance with nature,

conscious, prioritizing quality local ingredients and sustainability in

and everything is a little brighter and happier. There’s nothing more

all that they do. They source beef from local farmers, milk and eggs

local than Beerburg and you can see it, feel it and taste it.”

Working

closely

with

chef

Ricardo

Gutierrez

and

from Vital Farms and the freshest, ethically-grown vegetables from farms in the Rio Grande Valley, close to where Gutierrez grew up.

Gutierrez has been in the kitchen since the age of 6, and his specialty is Mexican food, so you won’t want to skip Beerburg’s tacos. “I take pride in making a dish from scratch,” he says, “and it also eliminates a lot of the preservatives and chemicals.” As far as the beer goes, Nearburg and Guerrero use local grains, exclusively Texas malts and local herbs. Beerburg even has a staff position dedicated to local partnerships and sourcing. The brewery itself is located on relatively untouched land and has adopted permaculture principles — design centered on whole systems thinking, simulating and using resilient

features

observed

in

natural

ecosystems.

Guerrero

spearheads the brewery sustainability plan and permaculture initiatives for Beerburg, ensuring that their programs conserve existing resources, replenish the aquifer their well draws from and provide nutrients that help flora, fauna and wildlife thrive in addition to native ingredients for the brewery and kitchen.

32 / EdibleAustin.com

less.,” the brewery expresses its core value of inclusion, welcoming With that said, schedule a visit early this year! Pair the Mexican La-

During the COVID-19 pandemic, advance reservations are requested for the outdoor beer garden. Online ordering and curbside pickup are also available.

comfort food onsite, from gluten-free backyard pork ribs and

C.L. BUTAUD AND WINE FOR THE PEOPLE TASTING ROOM

Two beloved boutique Texas winemakers have joined together to offer a unique tasting experience just off of Fitzhugh Road at the former location of Argus Cidery. After meeting at the Slate Mill Wine Collective wine incubator in Fredericksburg, Wine for the People founder Rae Wilson and the co-founders of C.L. Butaud, Brooke and

cautiously

area. While you may have picked up a bottle of Wine for the People’s

optimistic and have big plans for the future. “If anything, it’s helped

Dandy Rosé or Grower Project Albariño at Central Market, or added

us to stay focused on our core values. We will always put our people

a bottle of C.L. Butaud’s ‘Pa Pa Frenchy red to your cheese order at

first,” said Nearburg. He’s put many precautions in place to make the

Antonelli’s, the new tasting room is an experiential must. Although

brewery as safe as possible for both his staff and customers. “If even one

Wilson and the Hesters have distinct winemaking styles, they share a

person on staff were to be affected and have reduced lung capacity

vision to cultivate education and promote a connection to Texas wines

… no amount of business or money would ever be worth that.” This

made from 100 percent Texas grapes. Make a reservation to try some of

focus on his team is one Nearburg takes pride in. He knows that a

the most inventive and delicious Texas wines — you can choose a flight

happy staff provides a happy customer experience — one that is

of C.L. Butaud wines, Wine for the People’s lineup, or a mix of both!

both

remain

Wagyu sirloin, and more.

clbutaud.com / wineforthepeople.com

opening,

Gutierrez

smokehouse nachos to a Hill Country dip sandwich made with Texas

12345 Pauls Valley Road, Austin, TX 78737

Randy Hester, made the decision to team up for an outpost in the Austin

and

Farmhouse Ale and Wee Scottish with malt-influenced flavors.

Partner PEJ Kitchens (a Poke-e-Jo’s company) offers a variety of

Although COVID-19 has undoubtedly put a damper on Beerburg’s Nearburg

you’ll find brews such as a Sparkling Australian Ale, Lithuanian

authentic, one you can feel.

For Gutierrez, COVID-19 has inspired him to innovate the menu. “It’s forced us to think more creatively. Early on, we put together to-go six packs, crowlers, ventured into making ice cream, and started focusing on to-go dishes that travel well.”

photo by FITZHUGH BREWING

EdibleAustin.com / 33

edible ESCAPES

12 FOX BEER CO.

Plan a visit to try their award-winning estate Ghost Hill Bourbon, which is made onsite in Dripping Springs with local heirloom grains

4700 W Fitzhugh Road, Dripping Springs 78620

from Barton Springs Mill. An authentic grain-to-glass bourbon, it is

12foxbeer.com

mashed, fermented, distilled, barreled and aged two years. A fan of

Former army combat engineers and friends Joe Hogge and Aaron Luelling bring their love of family, country and great beer to Dripping Springs. After being stationed in Bamberg, Germany, and enjoying the local craft beers there, they followed their passion for master-crafted European style beer. Venture into 12 Fox Beer Co. to see what’s rotating on their 12 taps of small-batch, single-sourced malt brews. Ask for the German Hefeweizen, a medium-bodied pale, fruity wheat ale, or the Bettie, a complex Belgian Dubbel on Oak with notes of clove, spice, caramel and whiskey. And if you’re craving something other than beer, try their mead or gluten-free cider.

gin? Ask for a Waterloo gin cocktail. And be sure to bring your appetite because you won’t want to pass by Alice’s Restaurant, which features barbeque and comfort food staples that are crafted to pair perfectly with whiskey. There’s plenty of space on their sprawling property to socially distance and spread out beneath the giant live oaks. If you’re missing the bar experience these days, take home a bottle of their premixed Old Fashioned, ready to pour over ice and enjoy at your Addison Grove photo by FEATHER & TWINE PHOTOGRAPHY

living room bar. Break out your vinyl and spin a record while you’re at it, and you can imagine the smoky and sultry ambiance of your favorite dive, all wrapped up in a bottle.

Treaty Oak photos by PATTY ROBERTSON

TREATY OAK DISTILLING 16604 Fitzhugh Road, Dripping Springs 78620 treatyoakdistilling.com Named after the famous 500-year-old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas, Treaty Oak Distilling values the rich history of the Texas Hill Country. While they may not be the newest addition to Fitzhugh Road, they remain true to the “Pursuit of the Curious” which adorns every bottle and means they are constantly refining their offerings — from their whiskey and gin production to craft cocktails to delicious Texas barbeque, and more.

Rae Wilson photo by WINE FOR THE PEOPLE

Founder and CEO Daniel Barnes grew up in West Texas and was inspired by his parents who owned a restaurant and motel. Treaty Oak originally opened in North Austin in 2006 as the fourth distillery operating in Texas, but Barnes moved to Dripping Springs, which he appreciated for its history of community gatherings, in 2016.

ONE SHOT DISTILLERY 31610 Ranch Road. 12, Dripping Springs 78620 oneshotdripping.square.site

In the spirit of this history, Barnes prioritizes community and

Look for the giant Texas flag painted on the side of a big red barn

partnerships, working with family-run Kelvin Cooperage in Kentucky

to find One Shot, a Veteran-owned distillery and brewery on Ranch

to supply American oak barrels that provide a toasty caramel profile

Road 12, just off the intersection at Fitzhugh Road. Retired U.S. Army

to his brews; Barton Springs Mill for locally sourced, non-GMO

Colonel Phil Waldron wanted to combine his passion for supporting

heirloom grains (James Brown and the Barton Springs Mill team

fellow veterans and first responders with his love of world class beer

have a mill, malting floor and bakery onsite); and nonprofit One Tree

and spirits. He’s on a mission to craft great products and support great

Planted to donate $1 for every dumped barrel that can no longer be

people, and is committed to using Texas Agricultural ingredients. One

used. Treaty Oak also facilitates partnerships with other Central Texas

Shot’s flagship brand is “Three Volley Vodka,” distilled three times and

nonprofits for its featured “Charity of the Month” program, where a

filtered seven times. Named after the three volleys of seven fired at

portion of proceeds each month are donated to a local cause.

memorial services for fallen heroes, it’s designed for toasting past and

Joe Hogge & Aaron Luelling by 12 FOX BEER CO.

present comrades. However, the selection doesn’t stop with vodka.

They also offer rum and a dynamic mix of beer, from the Route Irish Red to Panzer IPA. Visit for mixed drinks, or place an order online to pick up growlers to-go. photo by DEL SOL YOGA & KUNG FU STUDIO

34 / EdibleAustin.com

EdibleAustin.com / 35

edible ESCAPES

edible ESCAPES

Other enticing options: Wine lovers, don’t miss these local

HAWK'S SHADOW WINERY

2530 W Fitzhugh Road, Dripping Springs 78620

7500 McGregor Lane, Dripping Springs 78620

Make a reservation to enjoy farm-to-table salads, sandwiches,

hawksshadow.com

and flatbreads at the Orchard Bistro, or make a quick stop by their

In search of a breathtaking Hill Country view? It doesn’t get better

Tuscan style tasting room to grab some of their award-winning locally

than the view at Hawk’s Shadow Winery with its hillside tasting

produced olive oils, balsamic vinegars and spreads.

AND

AROUND

Fitzhugh Row

texashillcountryoliveco.com

room. From bold reds to complex white wines to refreshing dry rosés,

THE ADDISON GROVE

family-owned Hawk’s Shadow offers a dynamic selection of varietals handcrafted with 100% Texas grapes. Don’t skip the HSV Estate Red,

11903 Fitzhugh Road, Austin 78736

a Rhône-style blend from their low-producing estate vines with notes

theaddisongrove.com & nativebloomfloral.com

of plum and chocolate, or one of their signature dry Orange Muscats for a tantalizing palate experience unlike any other in the region.

IN

TEXAS HILL COUNTRY OLIVE COMPANY

favorites just a few minutes off the main road!

With exposed wood beams and stunning chandeliers, this 6,000 square foot barn-style venue offers enchanting views of Texas

During the COVID-19 pandemic, advance reservations are requested.

wildlife, pasturelands and the sweeping Texas Hill Country. Guests can wander the expansive grounds or step out on the patio to enjoy large

SIDECAR TASTING ROOM

BY BELL SPRINGS WINERY

Luxury Wedding and Event Venue

oak trees, Longhorns, wildflowers and more. And don’t miss the new

11903 Fitzhugh Road Austin, TX 78736 512.904.9656 events@theaddisongrove.com

floral design studio, Native Bloom, opening in January.

P U R S U I T

O F

RAMBLING ROSE

501 Old Fitzhugh Road, Dripping Springs 78620 sidecartastingroom.com Take a slight detour to Old Fitzhugh for some prohibition-inspired ambiance at Sidecar Tasting Room, a special bar experience curated

E

X

U

S

RANCH

Ramblingroseranch.com

Distillery Tours & Tastings alice’s restaurant beer, wine & Cocktails live music

Visit this enchanting event space and working ranch. Catch a glimpse

red and white wines, take in the sounds of live piano (when safe to do

of horses, goats, chickens and more in this picture-perfect setting with

so), or try a specialty wine cocktail for something unique.

gardens, towering trees and rolling hills.

DEL SOL YOGA AND KUNG FU

C U R I O U S

A

1104 Fitzhugh Road, Austin 78736

by the owners of Bell Springs Winery. Order a flight combination of

Don’t forget to visit these other local picks for good times, great food

T H E T

16604 FITZHUGH ROAD, DRIPPING SPRINGS, TX —

Scan to book your tour

t r e at y o a k / Wat e r l o o g i n t x

Great Beer.

Comfort Food.

No Fuss.

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convenient and delicious on-the-go meals and grocery items. Browse their many varieties of just-add-water meals, trail favorites and other food items perfect for outdoor enthusiasts of all types.

36 / EdibleAustin.com

EdibleAustin.com / 37

edible ESCAPES

RECIPES BY BEERBURG BREWING & RESTAURANT

Preheat the oven to 325°. Combine the salt and spices in a bowl and mix well. Set aside. Separate the point (fatty top) and the flat (lean) sections of brisket. Split each piece down the middle and then cut into steaks of about 6 x 6 inches. Score each brisket steak in a

FLOUR TORTILLAS

crosshatch pattern and then generously season each steak with the

Makes: 15-20

of the tallow to the skillet (canola oil can be substituted if necessary).

1 lb.

high-gluten flour

1 t.

kosher salt

8 fl. oz

water

seasoning. Heat a large cast iron skillet and add a tablespoon or two Sear each brisket steak in the tallow on both sides, adding more tallow if necessary. Place the brisket steaks in a large baking pan (2 may be necessary depending on the size of the brisket). Spread the green onions and lime slices

4 T. + 1 t rendered lard or canola oil (if using lard, melt first)

over the brisket and top with

In a bowl, sift the flour and salt together and set aside. In a sauce

the

pot, heat the water and lard or oil until hot but not boiling (about

and beef stock. Cover with

150°). When heated, add the water and lard/oil mixture to the bowl of

foil and roast in the oven for

a stand mixer. Add the flour and salt and mix on the lowest setting

about 2 hours. Remove from

with the dough hook attachment until a dough ball comes together.

the oven and let cool. Dice

Scrape any dough off the sides of the bowl and off the dough hook

the meat into small pieces.

and reincorporate. Mix with the dough hook on the second lowest

Worcestershire

Organics Plan Required Fill out your organics plan at AustinTexas.gov/bizorganics before February 1.

sauce

To serve: Heat a skillet and

setting for 5 more minutes. Remove the dough and let rest for a

add a teaspoon of the tallow.

minimum of 30 minutes. Use a bench cutter or a knife to cut the

Add the onions and peppers

dough into 30-35 gram pieces. Roll the cut pieces into balls and let

and cook until browned.

sit at room temperature for 30 more minutes. Roll out each ball with

Next, add some of the diced

a rolling pin until thin, about 1/ 16-of-an-inch thick. In a cast iron pan

brisket to the pan and heat

or a comal, cook thoroughly on both sides.

until the brisket is crispy.

Photo by JULIET YZNAGA

Deglaze with the beer.

SUADERO STYLE BRISKET SALSA VERDE

Makes: 12-15 servings

3 T.

kosher salt

1 t.

black pepper

1 T.

ancho powder

1 T.

ground coriander

1 T.

ground comino

1 t.

cayenne

8-10 lb.

beef brisket

4 fl. oz

beef tallow

4

limes, sliced into rings

Makes: 1 quart

8

green jalapeños

2 c.

water

2 fl. oz.

lime juice

2

garlic cloves

½ bunch green onions 1 t.

Kosher salt

14-18 fl. oz. canola oil

4 bunches green onions, roughly chopped

In a medium sauce pot, bring the jalapeños and water to a boil and

2 c.

beef stock

then simmer until they are soft. Remove the jalapeños and place

1 c.

Worcestershire sauce

1

yellow onion, julienned

them in a blender with the lime juice, garlic, green onions and

2

green bell peppers, julienned

4 fl. oz.

Mexican-style lager

38 / EdibleAustin.com

salt. Purée until very smooth. With the blender still running, drizzle the oil into the purée until fully emulsified. You may not need all of

The City of Austin requires restaurants to reduce food waste going to the landfill and report how they meet the requirements every year.

Restaurants can choose to limit food waste, donate food or compost.

the oil.

Learn more at AustinTexas.gov/bizorganics

EdibleAustin.com / 39

FARMERS diary

S

San

Two Fun Guys Grow Fungi ean

Henry

Nellissen Halloween José.

met

and

Cory

one

spooky

night Henry,

at dressed

Hotel as

a

fox, met an Olivia Newton John-themed Nellissen. “I was visiting town from New York and had to throw together a costume,” Nellissen recounted. “I found an Olivia Newton John record, and cut the eyes out to make a mask. I found the matching blue turtleneck sweater and the blonde wig. It was creepy.”

by ADA BROUSSARD / photography by RALPH & JULIET YZNAGA

S

ean Henry was introduced

they located a warehouse, nestled in a forest of warehouses, where Highway

to Cory Nellissen one

183 crosses Burnet Lane. There, Hi-Fi Mycology was officially born, giving

spooky Halloween night

Austinites their first access to an entire kingdom of mushroom magic.

at Hotel San José Henry, dressed as a fox, met an Olivia Newton John-themed Nellissen. “I was

Clearly, Nellissen made an impression on Henry; the two got along

visiting town from New York and

immediately. Nellissen eventually moved to Texas, and he connected

had to throw together a costume,”

with Henry. The two spent their spare time transforming Nellissen’s

Nellissen recounted. “I found

extra bedroom into a laboratory for pumping out healthy mycelium,

an Olivia Newton John record,

which they would then move to Henry’s garage where the mushrooms

and cut the eyes out to make a

would fruit. But almost as soon as the pair had outfitted the garage,

mask. I found the matching

they knew they’d need more space for their mushroom venture. In 2017,

blue turtleneck sweater and the blonde wig. It was creepy.”

Clearly, Nellissen made an impression on Henry; the two got along immediately. Nellissen eventually moved to Texas, and he connected with Henry. The two spent their spare time transforming Nellissen’s extra bedroom into a laboratory for pumping out healthy mycelium, which they would then move to Henry’s garage where the mushrooms would fruit. But almost as soon as the pair had outfitted the garage, they knew they’d need more space for their mushroom venture. In 2017,

40 / EdibleAustin.com

Before feeding fungus for a living, Henry had a marked career in produce. When asked about his transition from lettuce greens to gourmet mushrooms, Henry said it was the late Tom Spicer, a renowned grower and pioneer in the farm-to-table movement in Texas, who introduced him to his first morel spot near Dallas. Interestingly, while Henry was finding morels in Texas, Nellissen was foraging in the Hudson Valley. Convergent evolution at its best, Henry went on to explain how his obsession with mushrooms and decision to start a mushroom operation came to be. “It kinda seeps into your brain and spreads incessantly. It had been almost two years since I had been involved in something, so it was an easy match.”

Nellissen, who was previously a chef and baker in New York City, is the keeper of the mycelium. His role at Hi-Fi is to think like a mushroom. He is soft spoken and has kind eyes that smile at you over his mask. Nellissen leads the tour of Hi-Fi’s fungi factory, which is divided into two main sections. The first section is where Nellissen grows massive amounts of mycelium, or the body and feeding structure of the mushrooms.

EdibleAustin.com / 41

FARMERS diary

Hi-Fi grows around 15 different varieties... and each stretches out of its bag in an awe-inspiring mass.

The room, illuminated by LED lights overhead, is densely organized

from lumber mills. In the natural world, massive amounts of mycelium live

with metal shelves lined with bulging plastic bags. At first glance, the

in the soil and in decomposing trees. Mushrooms, responding to oxygen and

bags don’t look like much, but there is actually a lot happening inside.

humidity levels (among other things), poke their heads out and fruit into the

Within the bags are the beginnings of thousands of pounds of culinary

bits we think of as mushrooms. At Hi-Fi, mushrooms emerge from small slits

and medicinal mushrooms that are neither plant nor animal, that break

made into the plastic bags, “a poor, but reliable excuse for bark,” as Nellissen

down nutrients using enzymes, that take in oxygen, release carbon

describes them. After harvest, the substrate blocks (what’s left in the plastic

dioxide, and that are almost too weird to be true.

bags) make incredible soil amendments for the garden. Mushrooms are nature’s

Nellissen shows me three small racks of viles, each containing cultures of a unique mushroom strain, and explains the colonization process: to keep

composters, and Henry and Nellissen have created the perfect urban environment for this closed-loop system to thrive.

mushrooms as fresh as possible, he selects the oldest of his young master

Each rack of substrate bags is organized by mushroom type and the date

cultures and puts those into sterilized petri dishes where they multiply by

it was inoculated with spores. The contents of the youngest bags are dark

sending out spores to create mycelium. From there, the multiplied cultures

brown like wet sawdust, but if you zoom in, you can see where spores are

get moved into a small jar filled with sterilized wheat pellets. Nellissen

“leaping off” and the mycelium is branching out. We find one bag among

picks up a spawn jar with insides that are nearly all white. It resembles a

many with some bacterial contamination. It’s green and soupy. Like any

kitchen experiment gone awry, but Nellissen and Henry assure me it’s

seasoned farmer, Nellissen isn’t too distressed at this bit of crop failure as

a good thing. From there, the growing mycelium is transferred to its home

he inspects the bag. Luckily, there are still hundreds of blocks of white, dense

for the next few weeks—the plastic bags I mentioned, which are filled with

and web-like mycelium to work with.

sterilized substrate, or mushroom food. At Hi-Fi, the food is a mixture of agricultural waste including wheat nibs, soybean bulbs and pelleted sawdust

42 / EdibleAustin.com

FARMERS diary

“I collect people who have changed their minds about liking mushrooms.”

— SEAN HENRY

Henry explains that mushrooms require a level of innovation that is

rack of perfect piopinos that look like they sound, and are small

being developed now, as we speak. “Kind of like tech,” he says. “It’s

enough to sauté whole and pile on garlic toast. There are slender enoki

farming and manufacturing and technology.” The fruiting rooms,

mushrooms, common in East Asian cooking, that look like something

where the mushrooms go after they’re taken out of the bags, are

from under the sea, and there are ganoderma, or reishi mushrooms,

essentially humidified greenhouses nestled in the Hi-Fi warehouse.

that resemble glowing stalagmites emerging from a cave floor.

They are modeled after greenhouses from Henry’s lettuce-peddling days. Before teaming up with Nellissen, Henry helped start a successful hydroponic lettuce farm, and this technology-forward, systems-driven style of production has helped him in the mushroom farming business.

Both must operate for maximum efficiency per square foot of indoor space, and both have options to grow their crops vertically.

The fruiting rooms at Hi-Fi Mycology are magical. Hi-Fi grows around 15 different varieties of these “spore-shooters,” as Nellissen calls them, and each stretches out of its bag in an awe-inspiring mass. There are two varieties of oyster mushrooms—pink and blue—that immediately catch my eye. They look like installation art, with velvety curves and gradient shadows in dusty hues of pink, grey and soft blue. Some of the oysters are spawned from a strain of mushroom Henry foraged himself, perfect for the Texas climate and a bowl of risotto. There are

The colorful shapes and textures in the Hi-Fi fruiting room look nothing like the plastic-wrapped grey mushrooms available at most grocery stores, and it’s truly amazing how vast this kingdom of ingredients is. Henry agrees, “I collect people who have changed their minds about liking mushrooms … they’ve just never had a good mushroom before. You just need to learn where they go on your plate. There is definitely a place for fungi.”

Like the mushroom mavericks they are, Henry and Nellissen were able to quickly pivot their distribution model when the pandemic hit. Previously, a large portion of their mushroom dealings were with local restaurants.

Now, they are growing over 1,000 pounds of mushrooms a week directly for Austin’s mushroom-loving community. In addition to the fresh mushrooms, Hi-Fi produces mushroom powders and tinctures as well as Grow-At-Home kits.

other culinary delights with names like king trumpet, black pearl,

Want to connect with these fun guys? You can order mushrooms through

and my new favorite, chestnut, which transition from small and dark

the Hi-Fi website and schedule a pickup at their warehouse. You can also

into chestnut-colored toadstools with textured caps and smooth,

find Hi-Fi mushrooms at one of the eight local farmers markets they attend.

creamy stems. The racks of lion’s mane look like a summer thunderhead.

Or, for a home delivery option, you can order through Farmhouse Delivery

They are blindingly white and seem to billow out. When cooked, they

or Farm to Table.

are tender, delicate and stringy … not unlike crab meat. There is a 44 / EdibleAustin.com

Contemporary Italian, focused on using “whole� local ingredients

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Private dining room available

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edible SOCIAL

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Celebrate the best of Central Texas food culture by tagging us on your culinary journeys. Tag us

@edibleaustin,

and you could be featured in our next issue! Thanks for being part of Austin's amazing food community.

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ADD SOME

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