Austin Foodie

n i t s au

FOODIE

Food trucks around Austin Coffee shops and bakeries

How to start your own restaurant Unique Austin restaurants

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- The Anatomy of a Restaurant

- Mobile Meals

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- Letter From the Editors

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- Food Trucks Around Austin

Table Of Contents

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- Sweet Treats

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- Austin’s Restaurants

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- Do you have what it takes to start a restaurant?

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- The Boom of Austin Food

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- The Best Deserts and Coffee Shops in Austin

6 Spring 2019

Letters From The

Editors

Charlotte has lived in Austin

all her life and can’t imagine living anywhere else. She is a ninth grader here at LASA, and she is such an amazing and kind person! She is an avid dancer, and she loves to hang out with her friends whenever she has time. She is always baking and trying new and more difficult recipes; this is what prompted her to want to base this magazine on food and especially Austin food. And more specifically she wanted to look at the quirkier side of Austin through its large food truck population.

Olivia is a freshman at Liberal Arts

and Science Academy, and she loves to play soccer and has played it since she was four. One of her favorite pastimes is baking, and that is one of the reasons why she chose to do the theme of her magazine on food and local restaurants. In her free time, Olivia likes to rock climb, run, and of course eat. Her article is on the boom of food in Austin. It is about local restaurants in Austin and the specific restaurants that make Austin unique.

Grace is a freshmen at Liberal Arts

has lived in Austin her entire life and plans to attend UT or anothe school in Texas. She is a very talented ballet dancer, and she enjoys hanging out with her friends, shopping and baking. She had interest in making a food magazine because she is delighted by good food and she loves to eat at new restaurants.

Since she loves to bake and hang out at coffee shops, she chose to write about bakeries and coffee shops around Austin.

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Olivia Bomba is a freshman at LASA. She

The Austin Foodie

and Science Academy. She is in 9th grade.

She loves dogs but hates cats. In her free time she likes to draw and paint nature landscapes. The main reason why she chose to base her magazine on food was because she loves to bake in her free time.

She bakes anything from cupcakes to cookies to cheesecakes. Her feature article is on the steps it takes to start a restaurant.

She chose this topic because she thought it would be something important for someone to know.

Burro Cheese Kitchen’s location on South Congress is the original location and is made out of a shipping container.

8 Spring 2019

Mobile Meals A look into a type of Austin’s unique cuisine: Food trucks

By Charlotte Rindfuss any entrepreneurs, specifically food truck owners, are influenced

by Austin’s unique and eclectic food landscape. According to mobilecuisine.com, Austin was rated one of the top cities for food trucks in the United States. This rapidly growing industry is not only diverse, but also creative and eccentric, and through their own dishes, food truck owners, add back to this culture and keep it thriving throughout Austin’s lively expansion.

The food truck industry has been on the rise in recent years, especially throughout Austin.

in Austin, contributing to the nationwide trend.

However, due to the highly varying food combinations, a food truck in Austin is a far more creative and unique experience that is incomparable to those in any other city.

One reason to explain the substantial increase in Being the seventh most regulated city for food trucks across the U.S., in 2018, over 1200 entrepreneurs started their own food truck

The workers at Jew Boy Burgers food truck cook the burgers for their customers. The owner, Morris Pittle, runs interactions with the customers and soometimes prepares the food, while other staff members mostly prepare the food (Photo curtesy of Morris Pittle).

food trucks across town is the inexpensive and economical benefits. Founder and owner of the Jew Boy Burgers food truck, Morris Pittle, said that one of the reasons he started a food truck instead of a brick and mortar restaurant was to be able to jump ahead on his business without such a large financial burden, as well as the ability to run it on his own at first.

“Whereas, a brick and mortar restaurant would be several hundred thousand dollars, you can get into food trucks for under a hundred thousand dollars,” Pittle said. “That makes it more accessible.

And it also allows you to be a little bit more creative on that sense.” This opens up the opportunities for the food truck owners, and allows them to invest in what

they truly love: their food.

Although this does play a major role in the

owners simply want the experience of starting their own business, needing a creative outlet, or purely have a passion for the food they serve. In the case of Pittle, it was all three.

Pittle explained that he had not originally thought of opening a food truck, but wanted to start a small business. He thought that it would be fun to open a food truck, and that burgers would be a good way to express his creative side, as he had a love for the food and was able to add his own experiences to his product.

decision to open a food truck, it is usually not the primary reason. It may be that

Pittle is not the only one who took this approach. Justin Burrow, founder and owner of the Burro Cheese

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Kitchen food truck, had a similar mindset when starting his truck, which serves gourmet grilled cheese sandwiches.

Burrow had no previous culinary background, but knew he wanted to start a food truck serving grilled cheeses. “In my view, everybody was familiar with that concept, with a grilled cheese sandwich. So it wasn’t like I had to educate someone on what it was that they were buying, and then also sell them on the quality of what they were buying,” Burrow said. “I wanted to find something that you could easily elevate by just using better ingredients and creating combinations of those ingredients.”

10 Spring 2019

Although food trucks can be found

in many cities across the country, none are as distinctive as the ones found in Austin. Austin specifically is known for its particularly unique environment and culture, and food plays a notable and pronounced role in contributing to this. The food trucks serve food that is representative of this culture, increasing the popularity of the industry.

Both Pittle and Burrow serve creative combinations of flavors that no one else would think to be combined. They chose to embrace their creativity when creating their menus to come up with something special to serve their customers. “I saw an opportunity to really come up with some things that people haven’t seen before, haven’t experienced.

Just, they’ve had a grilled cheese sandwich at home crafted with white bread, they’ve likely never had a version with sourdough that has spicy maple bacon sauce and a

bunch of caramelized onions. So to me there’s combinations of what you can create for truly endless flavors,” Burrow said.

These owners may also be influenced by the supporting creative atmosphere around them. They would not have created such adventurous menus if there was no market for them. Austin’s economy is very creative and open minded, Pittle said.

“When you have a concept like Jew Boy Burgers that is on the more aggressive, or to me at least, progressive, side of things, you want to be in that type of market.

Otherwise, you don’t want to got to a very conservative place and serve something that’s edgy so to speak,” Pittle said.

This creative economy and market is part of why Pittle started his food truck in Austin. Even though owners like Pittle and their food are influenced by this, it is them that also contribute to the innovative spirit of Austin. Some of this comes from other factors such as the people or music, but a large portion is also rooted in the food trucks, especially because the abundance of food trucks is so unique to Austin and adds character to the city.

“The food truck scene here, just really represents the creativity of the city,” Burrow said. There is no need to go to a fancy, Michelin star restaurant, “Austin has a little more blue collar, and more creative than just being in a nice fancy restaurant. So, hanging out outside of the food truck and eating some really amazing food that rivals some of these restaurants I think is one of the coolest parts about having an experience in Austin,” Burrow said.

It is because of this quirkiness and creativity that Austin provides that the city was ranked as one of the best places to own a food truck. Austin creates one of the most supportive settings for food Burro Cheese Kitchen serves gourmet grilled cheese sandwiches, along with sides like tomato soup. The sandwiches use high quality ingredients as well as combinations of those ingredients to create a product that the customers have never experienced before. Photo courtesy Pixabay

trucks both in the people and remarkable qualities of the food landscape. In turn, the food trucks add to this scene, and represent the diversity and creativity of the city.

The Austin Foodie 11

The staff of Jew Boy Burgers food truck prepare burgers for the customers. The truck serves burgers that appeal to the owner’s own taste. They use potato rolls for buns, and they never use tomatoes.

Photo courtesy Morris Pittle.

Food Trucks Around Austin

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Your guide to choosing between several food trucks in Austin

By Charlotte Rindfuss

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12 Spring 2019

JewBoy Burgers Deep in the heart of North Austin, Morris Pittle, founder of Jew Boy Burgers food truck, has created a cuisine that can only be found in Austin.

Photo courtesy Morris Pittle The unique and eccentric burgers JewBoy Burgers has combine flavors of the American been an impressive choice Jewish culture he was raised by for someone looking for a taste and the Latino community he of Austin’s incredibly vibrant and grew up in. Since 2016, quirky culture.

Sources: •www.burrocheesekitchen.com •www.jewboyburgers.com •www.coolbeanseatery.com •www.google.com/maps/ •Justin Burrow, Burro Cheese Kitchen •Morris Pittle, Jew Boy Burgers

JewBoy Burgers can be found on 5000 Burnet Rd, Austin TX, 78756

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Cool Beans

Photo courtesy Pixabay 130

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In central Austin, Cool Beans food truck serves authentic vegan Mexican food. Many dishes are also soy and gluten free, making it a great option for anyone craving a Latin street food inspired meal, any day of the week. The truck uses primarily organic, locally sourced ingredients to create everything they serve, from fresh tortillas to spicy Cool Beans food truck can be salsas. found at: Spiderhouse Coffee 2908 Fruth St. Austin, TX, 78705

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Burro Cheese Kitchen

Found in multiple locations in central Austin, Burro Cheese Kitchen serves a creative take on a common comfort food. An Austin original, this food truck serves gourmet grilled cheese sandwiches with next level. Through combinations of flavors beyond belief. only the highest quality Since 2013, the owner and founder, Justin Burrow, is delighted to ingredients and perfectly serve his customers and take paired sauces and sandwich fixings, a common staple to the this food truck gives you a wonderfully Burro Cheese Kitchen can be found in multiple locations throughout Austin: 1221 S. Congress Ave. Austin TX, 78704 80 Rainey St. Austin TX, 78701

unique experience, pleasantlyrepresenting Austin as a whole.

The Austin Foodie 13

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THE ANATOMY OF A RESTAURANT Behind the Scenes of a Restaurant and Everything Else

14 Spring 2019

By: Grace Sam

A

group of friends is sitting down on a bench in the park and they see rows and rows of restaurants in front of them. All of a sudden, they’re in the kitchen, coming up with a million different items for their future restaurant, but then they start to worry about all of the different aspects they never considered until after they came up with the dishes. What are all the things they need? Two restaurateurs, one online baker, and one employee will help them learn about every aspect needed to complete their journey.

The very first and most important element of becoming a restaurateur is to always have a goal or vision, Jack Gilmore, owner of Jack Allen’s Kitchen and Salt Traders Coastal Cooking said. Start

by creating boundaries, and prioritizing necessary things, Megan Cocking, owner of YouMeandMegs Custom Cakes said.

In doing so, one will be able to focus on the things needed the most and be able to achieve the goal as fast as possible. In addition to prioritizing, make sure that the concept behind the business is unique and something that will help one stand out among the

It takes time to perfect, but by ensuring that the menu is as flawless as possible, one will be able to achieve a solid base to start on that will help them build all the rest of the restaurant on. “Be considerate of the flavors and textures,” Cocking said, “and come up with the perfect menu that will appeal to the masses,” Gilmore said.

A good, solid menu will allow one to have the perfect marketing plan. The menu should express one’s personality and flairs, and at the same time be within a reasonable budget. The main point of having the perfect menu is so that the dishes remain in the customer’s head and so they will be able to recommend the food. This leads to the next step that considers the budget.

them understand the environment and how things are supposed to roll. “There are so many people that own restaurants that have never worked in one and have no clue” Gilmore said.

Following that, one should find a location and come up with a layout for the restaurant building. Having a plan for the interior is a good idea because the location and interior of the restaurant are just as important as what one is selling. If the interior of the restaurant isn’t clean and tidy, then no one will feel like coming.

none of these ideas will actually be able to be fulfilled. One should be thoughtful in how much they are willing to invest and how big of a loan they will need as well. Most restaurateurs have a loan that comes from family members, friends, or supporters, but if they don’t, it is a good idea to obtain a loan, as that will help one in sustaining their restaurant during the beginning phase.

The next important thing is to keep the target market in mind. If one is serving specifically fast food, then focus on that and don’t create any dishes that require a long time to make. The same goes for a sit-down restaurant; don’t make food that can be found in a cheaper fast food restaurant. “One should also make sure their restaurant feels really authentic and is authentic,” said Monteith.

Before starting a restaurant, make sure that potential employees have already previously worked in a restaurant environment, whether or not they are a chef, working in a restaurant will help

“Another good idea is to take over old buildings and give them what they need to make them

The Austin Foodie 15

swarms of competitors.

“Having core values, such as, humble and caring for one other is also a necessary element in a restaurant,” said Nelson Monteith, owner of Honest Mary’s.

Every restaurant owner or prospective owner has to consider their budget, and no matter how much effort one may put into the menu and design of the restaurant, without enough money,

better, and go in and keep what one can, and create a new layout and design for the building,” said Gilmore.

Another big item behind all restaurants is safety regulations. The restaurant should be following all the safety regulations of their state or country. At one point or another during a year, restaurants are inspected and if one’s restaurant fails to follow the expectations and regulations, that could impact their career and path.

This next step is crucial and very important as it can affect one’s restaurant immensely. Hiring the right employees for the right job is the key to having a great restaurant. Some qualities one should look for in potential employees include cheerfulness, skill, commitment and more. I’d put all the acknowledgments and accolades on our

16 Spring 2019

staff, Gilmore said. Upon entering the restaurant for the first time, I was blown away by the fun, energetic atmosphere said Katie Kaptain, community engagement representative, and previous juicer at JuiceLand, a healthy juice shop in Austin.

One can ask the question of how many people can start working in honest and grow as a person, as a leader, as a professional in the restaurant industry, said Monteith.

Advertising and marketing is the next step to accomplish.

One of the many effective ways restaurant owners spread the news of their business is through social media and advertisements about their restaurant. The more effort one puts into letting the world know about their restaurant, the more customers and awareness one will gain

for their restaurant.

achieve the best of their work.

One really effective way that some brandnew restaurants use in order to get themselves out there is to host a family

Once one has advertised and got their restaurant out there and has gained enough money for this step, then one can start building more restaurants and spread to more locations.

They can even try making a completely different restaurant, that is completely up to them. If one has all of the basics down, and all the necessities, then their restaurant will be a sure success.

opening. This is otherwise known as a soft opening. It is where one does a beta start to their restaurant and serve only to friends, family, and supporters. They can critique the owner and staff. This helps so one can know what areas of their business to fix in order to get the perfect result.

Another reason why this is helpful is that the beta testing is only among family and friends so there is no worry of being ashamed in front of a huge public crowd containing people they don’t know. By doing this, and tweaking anything that is necessary to be done, one will be able to

A restaurant is not built just by a menu, it stands on more than that. If they don’t have any funding, marketing, inspiration, motive, or prior knowledge, their restaurant will not be as successful as they might have put it to be when they first started. So make sure that every step is done and make sure that from start to finish they are one hundred percent committed into their work.

The Austin Foodie 17

Two tacos on alimunum foil with sauces by their side.

Photo by Grace Sam

“Keep practicing, “Have core and be really values and stick to unique in what you them.” do” - MEGAN VARGHESE

- NELSON MONTEITH

DO YOU HAVE WHAT IT TAKES TO START A RESTAURANT?

By: Grace Sam

2) get the money for funding

6) promote your openin

4) design

your space

1) think of a concept & write out your plan

Photo By Grace Sam

3)

create a menu

Photo By Grace Sam

5) hire & train staff

Everything you need to know to start your own chain of successful restaurants.

8) use social media

to spread awareness of restaurant

ng

12) Have Fun!

11) open more stores

Photo By Christian Wiediger

Photo By Grace Sam

Photo By Robert Bye

7) get involved

with customers

10) get on the news

Sources: • Stephanie Morrow, College Professor, March 2009 • East Coast (Chair & Barstool)2013.

• The Staff of Entrepreneur Media, 2012

20 Spring 2019

A taco from Veracruz All Natural Tacos, a local Austin restaruant (Photo courtesy of Olivia Alejandre).

Austin’s Restaurants A look at the Austin food scene and what it is like being a chef

By Olivia Alejandre

M

aking a Thanksgiving meal for family is stressful enough as it is, but chef Shawn Cirkiel, owner of Parkside, the Backspace, Olive and June and Bullfight had to cook for 50 people on a celebrity’s private ranch without propane. Cirkiel was told that they had run out of propane, so he had to cook on various fireplaces and barbecue pits around the property.

Chefs aren’t just the ones cooking in the back. They are the ones who have to make sure that everything is getting done and running smoothly. “You’re responsible for the ordering, the accounting, the math, the scheduling. So, it’s all these different jobs rolled into one,” Cirkiel said.

Being a chef is not like most jobs where that person would only work on a certain job. People will look at the chef if these key parts of their restaurant aren’t being run well, so the chefs have to make sure that every element of their restaurant(s) are running smoothly.

The life of a chef is hard on a lot of people because they are rarely at home and they don’t get to see their families that often. “It can be physically demanding and emotionally draining. You know it’s stressful because you’re trying to please everybody,” said Bryce Gilmore, chef of Barley Swine, Sour Duck Market and Odd Duck.

It might be easy to see how this job can be physically draining but it is also emotionally draining. Making food and

“The most rewarding thing is… being able to see staffers, you know in the kitchen and in the front of the house that enjoy being here, working hard, making a career for themselves from something that I helped create.”

-Bryce Gilmore. designing new dishes is considered an art by most people and to create art, it usually requires a piece of the person making it: a feeling, an emotion, a memory. In painting, drawing, sculpturing, etc., the artist pulls a lot out of themselves, work

and effort, into this one piece, and then they go onto the next work.

Whereas being a chef, when they make a dish and put their emotion and endless amounts of thought in it, they have to replicate that same dish for maybe 10 years and 100 times a night Cirkiel said.

This is comparable to how singers write a song for an exact time, like a breakup or something that happened to them, and then they have to perform it for the rest of their career. Once a chef, a singer, or another type of artist makes something that is magical, beautiful, or wonderful they are expected to continuously create it at that same level of wonder as it was the first day they made it.

The Austin Foodie 21

Even if chefs were only in charge of the cooking aspects of their job, it is still a demanding job. They are standing on their feet getting the food prepped, maybe going to a farmers market, checking on their other restaurants, then they are plating and checking on the guests. Then finally, once the service is over, they clean up, talk about the day with the crew, and sometimes they have a meal together before they go home. The hours start early in the morning and stretch to the end of the day.

The chefs at Barley Swine are preparing for the dinner service (Photo by Olivia Alejandre).

Being a chef isn’t just a hard and stressful job; it’s also very rewarding.

Cirkiel, Gilmore and Tim Welch, head chef of Emmer and Rye, all said that one of the most rewarding parts about being a chef is being able to see the people around them succeed and go onto bigger and better things. “The most rewarding thing is being able to see staffers, you know in the kitchen and in the front of the house that enjoy being here, working hard, making a career for

themselves from something that I helped create,” said Gilmore.

In addition to that, getting a good review after a list of bad ones or even just adding to their list of good ones is encouraging; it can tell them that their hours and hours and all of their sacrifices are leading to something. “I think there’s a lot of little things that are incredibly rewarding and positive Obviously, the feedback that you get from guests when they talk about the food or the restaurants, or the emotion of the environment,” Cirkiel said.

Most people don’t just randomly land in this profession. They usually have a deep passion for this line of work and aren’t just doing it for the money because 50 percent of the professional chefs in the USA have pay ranging from $31,360 to $57,480. So, chefs usually can’t find their

validation and rewards from this aspect of their job. “The financial rewards that we get, being chefs in this industry aren’t always the best so you kind-of have to find satisfaction other ways,” Gilmore said.

For some chefs, the way they find meaning in their job is by helping the community around them. Gilmore, Welch, and Cirkiel help their community by having farm-totable restaurants, when the food comes from a locally sourced farm. These chefs are supporting these small businesses and their families, and they are making it a priority to have good quality ingredients that they are serving.

“It’s all interconnected and you do that not just through a march or a menu but constantly spending money on the people that also share your same goals,” Cirkiel said. He also makes sure that they are

22 Spring 2019

This is the dining room of Barley Swine ready for service (Photo courtesy of Olivia Alejandre).

always donating and giving their time to help serve their community.

“I just think that the most important thing for me is that I try to be a part of the community both in how I spend my time and attention and on people,” Cirkiel said.

“And even if you can’t always articulate it with a dish or a plate or even the story of the menu, I think that culturally it ends up coming across with how you treat your employees and your food and your guests and ultimately we’re all better served for it,” Cirkiel said.

Chefs are more than the boss of the kitchen or someone who can prepare an impromptu Thanksgiving; they are artists, managers, world changers and people who care about their city.

“And even if you can’t always articulate it with a dish or a plate or even the story of the menu, I think that culturally it ends up coming across with how you treat your employees and your food and your guests and ultimately we’re all better served for it.”

People talking, eating and enjoying a meal together (Photo courtesy of Priscilla Du Preez).

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-Shawn Cirkiel

In the back of Barley Swine’s kitchen two staffers are preping the food for dinner (Photo coourtesy of Olivia Alejandre).

vvvva

2nd Most Exciting Food City in America Zagat

“It’s Official: Austin Is America’s Next Great Food Town” -Travel + Leisure

Sources Travel + Leisure. “Its Official: Austin...Next Great Food Town”. The Eater. “Five Important Facts From Austin’s...”. “Where to eat now 2017”. Texas Monthly. “30 Most Exciting Food...America 2017”. Zagat.

2 James Beard

Award Finalists: Bryce Gilmore- (Odd Duck, Barley Swine) Southwest, 5th Time Laura Sawicki- (Fresa’s, Launderette) Pastry Chef 3rd Time Austin Holds 3 of the Top Best Restaurants in Texas According to Texas Monthly.

“Austin...

Attracts Kitchen Talent from All Over, Much as Its music Scene Draws Players” -Travel + Leisure

Texan izakaya: One of the Best New Restaurants by Bon Appetit Yoshi Oka: One of the Best Chefs

by Food + Wine McGuire-Moorman Hospitality: Juno, One of the Best Restaurants

On average 164 People Move to Austin Each Day. It is the Nation’s 2nd Fastest Growing City.

The Boom of Austin Food

by Olivia Alejandre

sweet treats

Everything you will ever need to know about Austin’s desserts.

26 Spring 2019

by Olivia Bomba

A

USTIN has always been well-known for its the music and nightlife. But it’s also recognized for the food and unique desserts that you can’t find anywhere else.

Austin is home to the famous Amy’s Ice Cream, Tiny Pies and Voodoo Donuts, but also other lesser known shops like You, Me, and Meg’s and Cherrywood Coffee House. All of these contribute to Austin’s uniqueness and culture.

Many restaurants have been opening around Austin in the past few years by their owners who are determined to succeed. “I really love connecting with the community. The first year I started getting business was tough, but we have been able to succeed,” Suzanne Daniels, owner and founder of

This simple, yet elegant cake was made for a gender-reveal party. Photo courtesy of Megan Varghese.

A semi-naked chocolate cake topped with an assortment of fresh roses. Photo Courtesy of Megan Varghese.

A Valentine’s Day cupcake specially made by You, Me, and Meg’s. Photo Courtesy of Megan Varghese.

Brentwood Social House, said.

Starting a shop was hard work, especially in Austin, but for many people the hard work is worth it.

The event manager of Cherrywood Coffee House, Patricia Jaurrieta, shared one of the complications of ownership. “Ryan Marks, the owner, used to have a coffeehouse, but had to move out because of rent. It worked out for the best and was the perfect transition to the coffeehouse that we have now” Jaurrieta said.

Many people choose to come here to try a range of different foods that may be difficult to find elsewhere.

Brentwood Social House has also adapted their restaurant to make it an option for everyone of all ages. There is an area for children to play, a place to sit down and eat, and somewhere where customers can just hang out.

This makes it more convenient and has made it an easy place for people to go with their children, work, or just enjoy a cup of coffee.

“One of the main issues the coffee house did have was parking, but that has since changed, because a new owner next door lets us use their parking lot,” Jaurrieta said.

For some people, going to an actual restaurant to buy treats takes too much time. That’s why You, Me, and Meg’s, an online bakery, was started.

Food is delivered by Meg Cocking herself, rather than an impersonal Favor employee, creating a more personal touch.

Cherrywood Coffee House and

Another detail that is important to

not only for new restaurants, but any business in a large city like Austin. Although rent is very expensive in Austin, restaurants are able to succeed because of their good business tactics and most importantly, their food!

Jo’s Coffee have also come up with similar ways to appeal to a variety of customers. “We have a lot of musicians; both local and traveling, and kid shows every Saturday,” Jaurrieta said. Jo’s Coffee has similar events to Cherrywood, with different bands and activities throughout the year.

many people is how Instagrammable (meaning picture-worthy) the desserts that they buy are. Steel City Pops, a chain Popsicle store, has put a lot of work into their spaces and their pops to make them photo-worthy.

The entire area has a contemperary feel to it, with a mural outside the store on Guadalupe Street, succulents, and a modern layout.

The Austin Foodie 27

Money is a big obstacle to overcome

Brentwood Social House has been able to succeed because of the diverse food they serve. The menu offers the same drinks and lunch items that many other restaurants serve, but with their own creative take on the dishes. They also serve a wide range of English pastries, such as puff pastries, scones and tarts.

Cherrywood not only has fun activities and great food, but also an easily accessible location. The coffee house is on the east side of Austin, close to the University of Texas (UT) campus, and is one of the few places close to UT with parking options.

Jo’s Coffee on South Congress also has a great space and has become one of the most photographed places in Austin. The “i love you so much” mural is painted on the side of the shop and has become a popular spot for both tourists and locals to

28 Spring 2019

A seasonal pecan pie served at Brentwood Social House was enjoyed by many to celebrate Thanksgiving. Photo courtesy of Suzanne Daniels.

visit. People may take pictures, eat, order coffee or listen to music, as they walk down the street to conveniently-located stores.

Through the pictures taken, social media has been a great source of advertisement for many restaurants in Austin. In November 2018, Amy’s Ice Cream was featured on an Instagram media company called “Bringme” which has recommendations for the best places you should visit. It was strongly recommended not only for the ice cream, but the cool way it is served by employees... through special tricks and ice cream throwing.

“I really loved making coffee for people and seeing their face light up” - Patricia Jaurrieta

Accounts and blogs like Bringme have attracted many people to some of the amazing restaurants around Austin.

Coffee has become especially popular recently, with over 90 coffee shops in Austin. “Coffee is kind of trendy with college students,” said Jaurrieta, “and Austin is a college town.”

College students make up most of the customers for restaurants near campus, and not just to take pictures for social media. Most dessert shops are upto-date and trendy, making them the perfect place to get a treat with friends or go out for midnight froyo runs. They can also just be a place to hang out and complete school work in between or

after classes.

An arrangement of cupcakes adorned with a bee. Photo courtesy of Suzanne Daniels.

Logo by Cherrywood Coffehouse.

The Brentwood Social House building on Koenig in the Brentwood neighborhood.

Photo by Olivia Bomba.

Many college students try to cut back on calories and sugar to avoid gaining the Freshman 15 but going to a coffee shop is essential with late nights of studying and homework.

Restaurants have changed their menus for the few people who want to live healthier. More and more restaurants have added different options or adaptations to their menu to fit dietary restrictions or healthier eating. Paleo, gluten-free, and vegan options have begun to take their place on menus, making the food more appealing and healthy.

This wide range of options for desserts and coffee in Austin have made it a desirable place to eat. The food that these restaurants serve are what make Austin food so popular, unique and cool.

“We have what I actually think is a little more unique�

- Suzanne Daniels

Brentwood Social House celebrate National Coffee Day with this intricantly designed latte.

Photo courtesy of Suzanne Daniels.

The Best Desserts and Coffee in AUST N

by Olivia Bomba

How to Make Iced Coffee

Serves 2

Ingredients

- coffee beans - water - vanilla almond milk - plain, unsweetened creamer (nutpods are recommended)

30 Spring 2019

Equipment

Jo’s Coffee is a great place to start your day! Not only is it home to the famous Austin “i love you so much” mural, but it also has two locations: downtown and on South Congress, which are both just a short walk away from some of the best Austin restaurants. Jo’s doesn’t just serve coffee; there is also brunch on Sundays from noon to 3:00 and special events throughout the month.

- coffee grinder - large french press - kettle - mason jars

Instructions:

Pour water into a kettle and bring to boil. While the water is heating up, grind the coffee beans and place in a large french press.

When the water is finished boiling, pour a small amount into the french press and mix the grounds into the water until dissolved. Wait 30 seconds, then fill up the rest of the french press.

Put the lid over and let it sit for four minutes. Move the coffee into two mason jars and place in the refrigerator for one hour.

Next, take the cofee out and pour into seperate mason jars over ice.

Add almond milk and creamer, then stir. Enjoy!

Steel City Pops has

a wide variety with many delicious and different kinds of popscicles!

They use local, organic ingredients for their low-calorie popsicles and they also have vegan and paleo options. For just $1.28 extra, you can customize your pop by dipping in chocolate and adding toppings!

Brentwood Social House, a coffeeshop in the Brentwood neighborhood, is a great place to go hang out!

Coffee is just one of the many things served; you can also find a great variety of English desserts, pastries, and lunch options. This is a great place for anyone because there is a playscape for kids and a nice area for people who want to sit down and work or eat.

The Austin Foodie 31

You, Me, & Meg’s is a local, online bakery with many different desserts. The cupcakes and cakes are beautifully decorated and can be custom made to fit the occasion you are celebrating. All the desserts are priced, but discounts are given for charity and church groups. For just $10 per month, you can become a member of the club and receive 4 seasonal cupcakes, personal delivery (within a certain distance) at the beginning of the month, and a 10% discount on large orders.

Sources •Megan Cocking, owner of “You, Me, and Megs” •Emma Chamberlain’s “EMMA’S LEGENDARY COFFEE RECIPE” •Steel City Pops website

32 Spring 2019