A Taste of October
As someone who loves to cook (and eat), I have been looking forward to putting this issue together since I became editor of ATX City Lifestyle because there is just so much to share with our readers.
This collection of stories honors the way food and drink bring us together — whether through tradition, innovation or simply raising a glass with friends.
Our cover story highlights Jane Ko, better known as A Taste of Koko, Austin’s original food influencer, who transformed her passion for dining into a movement that shaped how this city eats. We also road-trip to Fredericksburg, where the family behind the iconic Roasted Raspberry Chipotle Sauce continues their legacy of flavor and faith, reminding us there’s a whole world behind every label. And closer to home, we toast the father-son team behind Goodnight Loving Vodka, whose award-winning spirits are crafted with care and a strong sense of land stewardship.
This issue also shines a light on generosity and growth. The Nolan Ryan Foundation fundraiser demonstrates how food, conversation and community support can spark a lasting impact. COVER 3 raises the bar with thoughtful wine pairings that redefine the sports-bar experience. And even BOA Steakhouse is proving that plant-based dining can sizzle at a fine-dining establishment.
However, let's not forget about the oldest restaurant in Texas, located just down the street from the state capitol. Scholz's Beer Garten has been a staple in the Austin food scene since 1866.
Food tells our story, and Austin’s table has never been more inviting. As you turn these pages, I hope you find inspiration to taste, toast and share in the richness that makes our city unique.
JULIE ROYCE, MANAGING EDITOR @ATXCITYLIFESTYLE
October 2025
PUBLISHER
Zack Fogelman | zack.fogelman@citylifestyle.com
MANAGING EDITOR
Julie Royce | julie.royce@citylifestyle.com
EDITORIAL COORDINATOR
Juan Martinez | juan.martinez@citylifestyle.com
CONTRIBUTING WRITERS
Con'Olio Oils and Vinegars
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Amanda Schilling
QUALITY CONTROL SPECIALIST Megan Cagle
Common Symptoms We Treat
• Respiratory Distress
• Pediatric Illnesses
• Chest Pain
• Abdominal Pain
• Broken Bones
• Concussions
• Blood clots Walk-in with little to no wait
• Seizures & Strokes
1: Vinyl Beauty Bar owners Tinita and Michael Harpel celebrate 7 years in business.
business monthly
AGE of Central TX presents She Thrives
AGE of Central Texas will host She Thrives: The Art of Aging on Nov. 5, 2025. This empowering celebration spotlights women, aging and caregiving with a full-day summit and the signature Runway of Resilience fashion show. Proceeds benefit AGE’s caregiver services, providing respite, education and resources for Central Texas families. To learn more, visit: https://ageofcentraltx.org/index.php/she-thrives/.
Room Service Vintage announces new ownership
Room Service Vintage on North Loop has changed hands. LuCretia Sisk, longtime proprietor, has stepped down and handed the reins to Austin independent business owner, Audrie San Miguel. San Miguel is a native Texan and co-owner of Prototype Vintage. Check out all of the vintage goodness at 117 N Loop Blvd.
Right On Roof On is online
Right On Roof On has officially launched its website -- designed to make inspections, repairs and full roof replacements easier than ever. Backed by 20+ years in roofing and insurance claims. Scan the QR code or visit: RightOnRoofOn. com . Hassle-Free Roofing, Built for Texas.
Rooted
ARTICLE BY JULIE ROYCE PHOTOGRAPHY COURTESY OF FISCHER & WIESER
A whole world behind the label — built on faith, family and Fredericksburg peaches
in Flavor
Long before Fischer & Wieser became a household name, Mark Wieser just wanted a nicer place to sell peaches.
In 1969, he opened a roadside fruit stand in Fredericksburg from a restored 1870s German log cabin. He stocked peaches from the family orchard and asked his mother to make jams and jellies to fill out the shelves.
“By the end of the summer, I realized preserves were just as much a draw,” Wieser said.
That humble start planted the seed for what would become a thriving specialty foods brand, Das Peach Haus. Joined by Case D. Fischer in 1979 and later by Fischer’s
Mark Wieser, Elle Fisher, and Case Fisher
Award-winning Roasted Raspberry Chipotle Sauce.
wife Deanna, the small-town peach stand grew into a national company whose best-known product, Roasted Raspberry Chipotle Sauce, remains a cult favorite nearly 30 years after its debut.
But at the core of it all is something even deeper than fruit and flavor — it’s a legacy grounded in faith, family and integrity.
“We built this with our kids by our side.” Deanna Fischer said. “Our faith guides our decisions, and our values — things like quality, integrity and customer service — were passed down by Mark’s mother when she taught us always to make sure the peaches on the bottom of the basket looked as good as the ones on top.”
Today, Fischer & Wieser is still headquartered in Fredericksburg and led by the next generation. Their children — Dietz, Elle and Simon — now oversee wine production, retail operations and the award-winning Farmstead experience. The family’s 65,000-square-foot production facility remains just a mile from the original peach stand, and every product is still made in small batches with rigorous third-party food safety inspections.
The journey wasn’t without obstacles. When a series of hard freezes wiped out the peach crop in the early 1980s, Wieser returned to teaching and Fischer, then a Texas A&M student, began helping with production.
“It was tough,” Fischer said. “But it also made us think more creatively about how to sustain the business.”
They leaned into preserves, experimented with savory sauces and traveled the country doing food shows. In 1996, Fischer created the Original Roasted Raspberry Chipotle Sauce that would change everything.
“Chefs were just starting to use chipotle peppers,” he said. “I had a fellow foodie friend in the restaurant business tell me, ‘That’s the one. Bottle it now.’”
After it won the prestigious sofi Award for Outstanding New Product, the phone started ringing. By 1998, retailers were ordering truckloads of it. The family hand-filled more than 14,000 bottles in their facility, cooled them outdoors and then loaded them for national shipment.
Signs in Das Peach Haus.
“OUR FAITH GUIDES OUR DECISIONS, AND OUR VALUES — QUALITY, INTEGRITY AND CUSTOMER SERVICE — WERE PASSED DOWN BY MARK’S MOTHER WHEN SHE TAUGHT US ALWAYS TO MAKE SURE THE PEACHES ON THE BOTTOM OF THE BASKET LOOKED AS GOOD AS THE ONES ON TOP.”
Still, they’ve never lost sight of their roots. The original Das Peach Haus still welcomes guests with orchard views, wine tastings and seasonal cooking classes led by local chefs. In 2016, they opened the Farmstead Cooking School. In recent years, they’ve added boutique lodging, expanded their culinary line and opened Dietz Distillery, named for their son.
The Farmstead has become a hub of community and creativity, with more than a dozen new products tested each week. Hot Peach & Honey Sauce, Maple Chipotle BBQ Sauce and Bulgogi BBQ Sauce are just a few recent standouts, many inspired by the family’s global travels and love of international cuisine.
That spirit of innovation, paired with traditional values, has earned them respect across the industry. H-E-B, Central Market and other major retailers now carry their products, and Fischer & Wieser also manufactures for several national and international brands.
But their greatest achievement may be the culture they’ve built.
“We don’t just make food… we create flavorful experiences that make people happy,” Deanna Fischer said. “That’s what’s always mattered most.”
Their strong Christian faith underpins everything, from the way they treat employees to how they approach growth.
“It was never about being the biggest,” Case D. Fischer said. “It was about being faithful, doing good work and trusting the rest would come.”
That philosophy has shaped the company’s future. As their children step into leadership,
they’re mentored by both parents and executives who share their values.
“You can’t be on our leadership team if you’re not pro–family business,” Deanna said. “It’s not for everyone, but it’s everything to us.”
They’ve also long championed Fredericksburg, playing a significant role in its transformation from sleepy farm town to tourism destination. Mark Wieser helped launch the town’s first Christmas market, supported local restaurateurs and advocated for the bed-andbreakfast model that now defines the region. Today, the family continues to support local initiatives and events, such as the reimagined Food & Wine Fest.
More than 55 years since its founding, Fischer & Wieser remains a testament to what happens when faith meets purpose — and when a family commits to lifting others as they grow.
“There’s a whole world behind the label,” Deanna said. “And it’s built on love, grit and gratitude.”
The Fisher and Wieser family grilling by the pond on the grounds of Das Peach haus
Game Changers
ARTICLE BY JULIE ROYCE
Nolan Ryan Foundation Dinner raises funds for scholarships and community growth
The 2025 Nolan Ryan Foundation Dinner will take place on October 26 at Kalahari Resorts & Conventions, offering guests an unforgettable evening of conversation and community. The highlight of the night will be a fireside chat with 2009 Super Bowl Champion and MVP Drew Brees, led by Reid Ryan, Owner and CEO of Ryan Sanders Baseball.
Proceeds from the event will directly benefit the Foundation’s Scholarship and Community Grant Programs, which invest in education, youth initiatives and community development across Central Texas.
Over the past year alone, the Foundation awarded $815,000 in scholarships and grants. Students have received renewable awards of up to $40,000 each, with support extending to Huston-Tillotson University’s Athletic Department, Round Rock ISD Partners in Education and the Texas A&M Smith Meat Judging Endowment.
With more than $1.2 million distributed in scholarships and grants in 2024, the Foundation continues to build opportunities and strengthen communities.
CRAVING. CREATING. EVOLVING.
JANE KO’S 15-YEAR JOURNEY SHAPING AUSTIN’S FOOD SCENE AND BEYOND
ARTICLE BY JULIE ROYCE
PHOTOGRAPHY COURTESY OF JANE KO
When Jane Ko launched A Taste of Koko in 2010, she didn’t set out to become one of Austin’s original food influencers — she just wanted to find her path.
“I started A Taste of Koko when I was at UT Austin,” Ko said. “I realized early on I probably wasn’t going to do higher education like my peers. I wasn’t good at academics or sports, so I started looking for other opportunities.”
Jane Ko at Qi.
Inspired by national blogs that showcased food, home and design, Ko taught herself to build a website. At first, she focused on recipes she could afford as a college student. Within two years, Austin restaurants began inviting her to media tastings — a phenomenon that was new at the time. She often found herself sitting next to professional journalists, despite not having a traditional journalism background.
“I relied a lot on shooting photos because I wasn’t a strong writer,” she said. “That set me apart really quickly, especially when Instagram launched. I had this specific filter and food flat lay style. People would find a photo online and say, ‘Oh yeah, that’s one of hers.’”
Over the years, Ko expanded beyond food into travel, home design and real estate. She became the face of major campaigns for brands like IKEA and Carvel Cruise Line, and even represented Miami tourism in The New York Times. In 2021, she raised $160,000 for local relief efforts during Austin’s winter storm Uri.
Now, Ko is focusing on projects that reflect her current passions, like interior design and vacation property development. She helped renovate Sunday House, a trio of historic vacation
“People would find a photo online and say, ‘Oh yeah, that’s one of hers.’”
rentals in Fredericksburg and works with Howdy Homes in Austin on new construction interiors.
“I think posting when I want to is the attitude I’ve taken this year,” she said. “When I started, I was 20. Now I’m 36, and you can’t expect someone to be exactly where they were for 15 years.”
As Austin’s food scene matures, Ko continues to influence the culture in a new way — on her own terms.
Taste of Koko does home design with Howdy Homes.
A delicious spread at Fresa's.
SPIRIT OF STEWARDSHIP
ARTICLE BY JULIE ROYCE | PHOTOGRAPHY COURTESY OF GOODNIGHT LOVING VODKA
Goodnight Loving Vodka began with a spark at a family spring in the Texas Hill Country. Co-founders Tim Osburn and his son Timothy were inspired by the pristine artesian water on their ranch, a resource so pure it could be enjoyed straight from the spring.
“We knew we had stumbled across something big,” Timothy recalled of their early experiments that evolved into an award-winning vodka.
Since then, the brand has carved its place in the competitive spirits industry. Goodnight Loving Vodka became the first Texas-made spirit to earn a Platinum Medal at the San Francisco World Spirits Competition,
a feat requiring three consecutive Double Golds. Tim noted that the recognition was like “winning a Best Picture Oscar” — a rare achievement that validated the family’s vision and craftsmanship.
At the heart of the company’s identity is its commitment to stewardship. Long before vodka production began, the family prioritized land and water conservation on their ranch. They continue to remove invasive cedar and brush to protect the spring’s flow and improve wildlife habitat. Their conservation ethos extends to their bottling facility, which employs rainwater collection, xeriscaping and low-flow fixtures.
The award-winning Goodnight Loving Vodka in the artesian spring.
A father-son team turns pristine spring water into a world-class vodka while preserving Texas’ natural resources for future generations
“We don’t waste a single drop,” Tim said, emphasizing their broader mission to safeguard Texas’s fragile water resources.
Looking ahead, Goodnight Loving is planning a brand refresh and eventual expansion to larger facilities. Their goals are ambitious: to grow globally, increase charitable giving and remain true to their roots.
“Our spark was our crystal-clear artesian spring,” Tim said. “It’s our true celebrity.”
For the father-and-son team, the legacy of Goodnight Loving Vodka lies not only in its accolades but in its commitment to quality, stewardship and family.
To learn more about Goodnight Loving Vodka, visit https://www. goodnightlovingvodka.com/.
GOODNIGHT LOVING’S CINNAMON PEAR FIZZ
Ingredients
• 2 oz. Goodnight Loving Vodka
• 0.5 oz Elderflower Liqueur
• 1 tsp Pear Liqueur
• 0.5 oz Lemon Juice
• 0.5 oz Honey Syrup
• Sparkling Water
• Cinnamon (grated) for Garnish
Directions
• Combine the first five ingredients and stir well. Pour over ice, top with club soda and sprinkle with cinnamon. Enjoy!
Father and son Tim and Timothy Osburn.
The classic Chilton cocktail made with Goodnight Loving Vodka.
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Soul of Old Austin
Oldest business in Texas remains a hub for history, beer & community
Amid Austin’s rapid growth and constant reinvention, Scholz Garten remains a steadfast anchor to the past. Founded in 1866 by German immigrant August Scholz, the historic beer garten and restaurant proudly holds the distinction of being the longest continuously operating business in Texas. Through wars, prohibition, pandemics and political upheaval, it has endured — still serving cold beer and traditional German fare just steps away from the Texas State Capitol.
Owner Daniel Smith, who has operated the establishment for the past eight years, views himself not as a disruptor but as a steward of the legacy.
“It’s always been a social center,” he said. “Whether you’re here for schnitzel, sports or live music, we want people to leave their troubles at the door and just enjoy themselves.”
The building itself still retains much of its original character. Smith has leaned into that authenticity, reintroducing traditional German dishes and adding spirits to the menu — a first in its century-and-a-half history.
“For the first six months, people weren’t sure what to think,” he said. “Now, they’ve embraced it. We’re going back to the roots.”
Those roots include items such as housemade schnitzel, bratwurst and Bavarian-style pretzels, paying homage to the German immigrants who helped shape Central Texas culture.
ARTICLE BY JULIE ROYCE
“People don’t always realize it, but Germans brought over smoked meats, and that evolved into what we know as Texas barbecue,” Smith said.
That connection to heritage runs deep. In the 1880s, Sunday afternoons at Scholz included live orchestras and tethered hotair balloon rides offering views of Austin’s early skyline. It was a place where Austinites gathered for celebration, conversation and the occasional spirited debate. Former Governor Ann Richards once joked that more legislation got passed at Scholz than in the statehouse.
The beer garden’s links to the University of Texas run just as deep. UT’s first national championship football team celebrated there, and on game days, the patio fills with fans in burnt orange — and their rivals, too.
“The best part is that everyone gets along,” Smith said. “It’s a positive rivalry.”
Patrons sporting traditional German attire at Oktoberfest. Image Credit: Kristina Recla.
Scholz has weathered many storms, including the COVID-19 pandemic.
Smith recalled closing during the pandemic’s onset, then hosting live music streams, complete with hazmat-suited production crews, to bring entertainment to quarantined Austinites. They reopened with a week of music to mark the return.
“It was a hard time,” Smith said, “but it also showed us what this place means to the community.”
That community stretches beyond state employees and students.
“You’ll see construction workers at one table, government staff at another and a family with kids a few seats down,” he said. “We’ve got big tables because we want people to sit together.”
Smith, who has spent decades in hospitality, says he’s drawn to places that mean something to people.
“Every city has one or two iconic places,” he said. “In Austin, Scholz is one of them.”
On October 25, Scholz will host its annual Oktoberfest celebration, featuring live music, sausage tastings and the ever-popular beer stein-holding competition. For Smith, events like these aren’t just parties — they’re extensions of a nearly 160-year-old tradition.
“You can’t fake this kind of history,” he said. “It’s not just about the food or the beer... It’s about belonging.”
Scholz Garten's infamous Weiner schnitzel. Image Credit: Adriana Herrera
Main dining room bar. Image Credit: Scholz Garten.
A
ARTICLE BY JULIE ROYCE PHOTOGRAPHY COURTESY OF COVER 3
PAIRING PERFECT
COVER 3 blends a curated wine program with scratch-made fare
In Austin, sports bars are often synonymous with pitchers of beer and fried food, but COVER 3 has forged a new path. At its Austin and Round Rock locations, the restaurant pairs a scratch kitchen with a carefully curated wine program, creating a dining experience that feels elevated without losing its casual appeal.
Seasonal trends also guide choices. Lighter wines dominate during the Texas summer heat, while cooler weather brings guests toward richer Chardonnays and reds.
The same attention to quality drives the kitchen. COVER 3’s dishes are made from scratch, from the award-winning Mac N Cheese to the Chilled Shrimp & Crab Tower layered with lump crab, avocado and pico.
“We genuinely enjoy a good glass of wine, and that vested interest shows in the thoughtful way we curate our selections,” said Denim Koshell, who helps lead the restaurant’s food and beverage program.
The list ranges from crisp whites and sparkling rosés to bold Cabernets, with every bottle chosen to complement the menu. Guests can sip Sauvignon Blanc with seafood, toast with bubbles at brunch or settle into a ribeye taco with a medium-bodied red.
Wines by the glass emphasize value and accessibility, while the bottle list offers higher-end options for special occasions.
Chicken and shrimp pasta.
Social Hour at COVER 3.
Desserts, particularly cheesecakes, are also created in-house and often highlight seasonal flavors.
“We’re a restaurant first, offering Dining, Spirits, and Sports—in that order,” Koshell said. That approach has resonated with guests, who return for everything from weekday lunches to milestone celebrations.
DAOU wine pour.
The Allandale salad.
Fall
is in the air
Con' Olio's Mushroom Sage Infused Chicken Pot Pie
ARTICLE BY CON'OLIO OILS & VINEGARS PHOTOGRAPHY COURTESY OF CON'OLIO
This comforting pot pie layers tender chicken and vegetables in a rich, creamy filling topped with golden buttermilk biscuits. All of the specialty oils can be purchased at Con'Olio Oils and Vinegars.
FILLING INGREDIENTS
• 2 cups sliced carrots
• 1 cup chopped celery
• 1 large yellow onion, diced
• ½ cup peas
• 1 cup yellow potatoes, diced and microwaved 3 minutes
• 2 cups cooked chicken, diced
• ½ cup flour
• 1/3 cup mushroom-sage olive oil
• 3 cups chicken stock or broth
• 1 cup heavy cream or milk
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
Heat oven to 350°F. Grease a 13x9-inch pan or casserole. In a heavy pot, sauté carrots, celery and onion in olive oil for 5 minutes. Stir in flour until no dry spots remain. Slowly whisk in the stock, stirring constantly until it thickens. Add the cream, then season with salt and pepper to taste. Fold in the potatoes, chicken, peas and thyme. Pour filling into the pan and set aside to cool slightly.
BISCUIT INGREDIENTS
• 3 cups flour
• 2 tbsp sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1 stick chilled unsalted butter, cubed
• 1 cup buttermilk
• ¼ cup butter olive oil
In a food processor, pulse together the flour, sugar, baking powder, salt and baking soda. Add butter, pulsing until peasized. Mix buttermilk with butter olive oil; pour in and pulse until dough forms. Roll to 1-inch thick, cut 2-inch biscuits. Spoon the filling into ramekins on a baking sheet, top with biscuits an inch apart, brush with buttermilk and bake for 25 minutes, until the biscuits are golden. This dish is perfect for sharing and serves 6-8 people.
Mushroom sage-infused chicken pot pie.
“I've
- Emma L, longtime customer
Plant-based Sizzle
ARTICLE BY JULIE ROYCE PHOTOGRAPHY COURTESY OF BEYOND MEAT
Steakhouses are often defined by their devotion to tradition, but BOA Austin, located at 300 West Sixth Street, is charting a new path with a plant-based twist. The restaurant recently introduced Beyond Meat’s steak filet, bringing a vegan version of its signature steak frites to the table.
“We aim to cater to all our guests’ dietary needs,” Executive Chef Brendan Collins said. “There is a market for alternative protein in the vegan and vegetarian space, just like guests want chicken and fish.”
The Beyond Steak Filet, made with faba bean protein and avocado oil, is designed to replicate the sear, juices and tenderness of premium beef. A Beyond Meat spokesperson said the collaboration reflects the company’s mission to make plant-based eating more accessible.
Collins said the dish has been well received by both plant-based diners and traditional steak lovers, with feedback calling the flavors and textures unexpectedly satisfying. “For a chef, that’s the ultimate compliment,” he said.
As for the future of plant-based offerings at BOA, Collins said demand will guide expansion.
“The more interest, the more opportunities there will be for menu placement.”
Beyond Meat
Beyond Meat’s new steak filet is crafted with simple ingredients and designed to sear like traditional beef.
Avocado oil provides a high smoke point, creating a caramelized crust while maintaining tenderness inside.
The dish delivers a steakhouse-style experience with fewer environmental impacts and added nutritional benefits, aiming to satisfy vegans, vegetarians and curious diners alike.
BOA AUSTIN ADDS BEYOND MEAT TO FINE DINING MENU
BOA Austin adds Beyond Meat steak frites to its menu.
Beyond Meat steak filet with chimichurri sauce.
