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Smoke, patience, and the man who made barbecue a destination F O O D + B E V E R AG E

FIFTEEN YE ARS O F CH EFS , FIRE, AN D POU RS O N TH E SH O RES

O C TO B E R 2 02 6

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LIFESTYLE LETTER

The Food and Drink Issue If you want to understand how Austin eats, you start with smoke. This is our Food & Beverage issue, and the story that sits at the center of it belongs to Aaron Franklin. Not because the world already knows his name — though it does — but because what he and Stacy built here still explains so much about this city. A trailer on the side of an interstate. A line that became a pilgrimage. Brisket treated like a craft instead of a shortcut. Franklin Barbecue did not arrive as a brand. It grew the way the best Austin rooms still grow: slowly, passionately, stubbornly, one service at a time. We have spent time with that story in these pages because it is bigger than barbecue. It is about patience. It is about a standard that does not blink when the line gets long. It is about a homegrown kitchen that put Austin on the BBQ map. If you have waited on that sidewalk at dawn, you already know. If you have not, this issue is a good place to begin. The rest of the book is built in that same spirit. Cooks, owners, and makers who give Austin its appetite. Neighborhood rooms and new tables. The people who feed this city when nobody is watching, and the ones whose work travels far beyond it. November will put a lot of that talent on one lawn. The Austin Food & Wine Festival returns to Auditorium Shores for its fifteenth year — national names, local kitchens, live fire, and the skyline as the backdrop. It is a weekend worth walking. Tickets go quickly. We will see you there. But the festival is the gathering. The Austin chefs are the ground it stands on. Austin does not just host a food scene. We made one, and we keep making it, in pits and dining rooms that were here before the cameras were. Use this issue as it was meant to be used. Read the stories and then go eat!

October 2026 PUBLISHER

Joe Kerby | joe.kerby@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Montannah Kerby | montannah.kerby@citylifestyle.com C O N T R I B U T I N G P H OTO G R AP H E R S

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

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Print Prestige Meets Digital Power.

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Departments

Keeping The Magic

Craft, patience, and the smoke that still defines Austin.

Austins Longest Table

Lifestyle Letter

Local’s Choice FOOD + BEVERAGE

Must See LIFE + CULTURE

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

A weekend of bites, live fire, and pours on the shore of Lady Bird Lake

Crowd Pleasing Comfort Foods

Fall Entertaining Has Never Been Easier Than With These Deliciously Simple Recipes.

On the Cover Aaron Franklin taught the country to take Austin barbecue seriously. Our cover story goes past the line and the legend to the craft, the patience, and the city that still claims him as its own

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ARTICLE BY JOE KERBY

From a backyard smoker and a trailer off the highway, Aaron Franklin has spent two decades protecting what makes one restaurant feel like home.

Keeping The Magic

Aaron Franklin still sounds a little surprised that it worked. Sitting in the converted trailer that serves as his office, the man behind Franklin Barbecue laughs when asked what has surprised him most about the journey. “That we made it,” he says. “Sort of kidding, sort of not kidding.” It started more than twenty years ago with backyard cookouts and a cheap smoker. Austin was cheaper then. There was no real barbecue scene the way people

LOCA L’S CH OICE | FO O D + BE VE RAGE

curiosity that once had him welding pits now keeps him excited about the next project, as long as it feels like fun instead of work. The early years were relentless. The rise was fast. Midnight cooking shifts were normal. Stacy and Aaron carried most of it themselves at first. Now, nearly eighteen years in, the team is deep and stable. Many people have been there a long time. Franklin no longer works those midnight rib shifts. The work has shifted toward the administrative side, and the quality of life is better. CONTINUED >

know it now. Social media was just waking up. Franklin and his wife, Stacy, had almost no money and zero interest in investors. “I didn’t want anybody to lose their money,” he says, “and we didn’t have any money to lose.” So they practiced. They threw parties. They learned. When the little trailer finally opened beside the highway in December 2009, it felt enormous to them even if, on the grand scale of things, it was just a little trailer behind a fence. They cash-flowed everything that followed—the move to the East 11th Street building, the first smokehouse, the second smokehouse—without debt. That deliberate smallness is still the point. The Franklin’s are lifelong tinkerers. They built the original trailer in the backyard. He has redone the office trailer he sits in now. He still builds as much as he can for Uptown Sports Club and for the new Franklin Backyard event space. “We’re pretty hardcore DIY people,” he says. “Sometimes it’s hard to spend money to pay someone to do something that we can do quicker, or to make something very specific.” The same

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / AUST I N

“WE’RE KEEPING IT SMALL. WE’RE A MOM AND POP SHOP... THERE ARE JUST HUGS FOR DAYS AND HIGH FIVES AND IT’S JUST SUCH A SPECIAL PLACE WE JUST DON’T EVER WANT TO LOSE THAT MAGIC. IT WOULD HURT MY SOUL IF WE SOLD OUT.”

LOCA L’S CH OICE | FO O D + BE VE RAGE

That same protective instinct explains why there has never been a second Franklin Barbecue. Offers still come from all over the world. The answer remains no. “The last thing I ever wanted to be was that band that was better before they were on a major label,” he says. “We’re a mom and pop shop. The people that come through here are so excited and there’s just hugs for days and high fives... It would hurt my soul if we sold out and had a gazillion locations.” Once a year the restaurant closes for ten days. Some of the staff take vacation together. Franklin and a few others stay behind for what he calls the “maintenance extravaganza.” The building dates to 1964 and has been asked to do far more than it was ever designed for. Plumbing gets replaced. Airconditioning gets cut open. The rhythm of the closure has become part of the culture—something the team can count on. Hot Luck grew from a similar impulse. Franklin had spent years doing events that rarely set chefs up for success. He wanted something that felt Austin-y and DIY, that centered the chef community and mentorship instead of corporate polish. He and his partners built grills and set pieces by hand in the garage. The recent partnership with People Inc. and Food & Wine, he says, is about giving the festival the resources and bandwidth it always needed so it can keep growing the way they hoped—without losing the spirit that made it special in the first place. “They’re totally our people,” he says. “I’m just so excited for it.” Austin shaped all of it. The older version of the city—the one that was friendly to artists, musicians,

and people doing their own thing—made the slow, organic start possible. “We couldn’t have done any of this stuff anywhere else,” Franklin says. When asked what he hopes people take away from the way he has built everything, the answer is simple and characteristically careful. “If you’re passionate about something, you think you’re pretty good at it, maybe don’t be afraid to follow your dreams a little bit. Be smart. Don’t do dumb stuff. Don’t put your family at risk. But yeah... it’s okay to follow your dreams a little bit.” That is still the operating principle. Keep it small enough that it feels like family. Build the things yourself when you can. Protect the magic. And every once in a while, when there are a few free minutes for lunch, run over to Ensenada ATX for a ceviche tostada, one of Aaron’s proclaimed favorites in Austin— because even the guy who changed Texas barbecue still just wants something simple and good.

CONTINUED >

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A WEEKEND OF BITES, LIVE FIRE, AND POURS ON THE SHORE OF LADY BIRD LAKE PHOTOGRAPHY BY CHARLES REGAN, ALLISAN NARRO

AUSTINS

LONGEST TA B L E Chefs, fire, and Texas pours return to Auditorium Shores for the fifteenth year. Every November, Auditorium Shores stops being a jogging path along Lady Bird Lake and becomes Austin’s longest dinner table. This year that table turns fifteen. For three days the downtown lawn belongs to chefs, pitmasters, sommeliers, and anyone willing to walk it with an empty stomach and an open afternoon. Come hungry.

M UST SE E | L I FE + C ULTU RE

The Austin Food & Wine Festival returns Friday, November 6, through Sunday, November 8, at Auditorium Shores. Presented by C3 Presents — the Austin company behind Austin City Limits Music Festival and Lollapalooza, working here with chef Tim Love and restaurateur Jesse Herman — it is one of Texas’ most reliable arguments that this city eats as seriously as it plays. For a weekend the park fills with national names, the kitchens Austinites already fight for on a Saturday night, wine and spirits people who actually want to talk, and a skyline that makes a small plate feel like an occasion. Every ticket includes the food and the drinks. You have to be 21. You should come ready to wander. Friday night starts off the water. Made In Texas takes the Long Center Terrace from 7 to 9:30 p.m. for a dine-around dedicated to the state’s people, cuisines, and ingredients. The brief is simple: chef-driven dishes, drinks built with the same care, and live music, all of it meant to bring Texas to life through flavor, sound, and spirits. Think terrace, not banquet hall. The evening is built into a VIP ticket and is also sold on its own, which makes it the right first pour if you want the weekend to start before the lawn even opens. This year’s Made In Texas kitchen includes Esther Choi of Mokbar, Kevin Lee of MAHT, Andrew Zimmern of Passport Hospitality, Damon Cook of Uchi and Hai Hospitality, Amir Hajimaleki of Roya, Ian Lanphear of Isidore, Sarah McIntosh of épicerie, Alexa Mejia of Emmer & Rye, Alan Dale Nelson of Best Quality Daughter, Augusta Passow of Barley Swine and Odd Duck, Amanda Turner, and Brendan Yancy and Drew Ahumada of Austin Oyster Co. It is McIntosh’s first year cooking the festival, and she is exactly the kind of Austin name the weekend is built to hold. “I’m so excited to be part of Austin Food + Wine Festival this year as a chef,” she says. “Getting to cook alongside so many incredible chefs/friends, connect with fellow food lovers, and be part of one of the best food weekends in Austin is going to be pretty damn fun. There’s something really special about bringing so many talented people together around food, and I’m looking forward to

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / AUST I N

being part of the energy and hopefully sharing a few memorable bites along the way.” Saturday morning belongs to anyone who would rather cook than watch. From 11 a.m. to 12:30 p.m. on the Shores, Love hosts Hands-On Grilling, a pre-festival cookout sold only as an add-on to a festival ticket. Guests share a charcoal grill with a partner and build a meal while he works the line, offering the kind of pointers you actually remember the next time you light a fire at home. Daytime gates open Saturday and Sunday at 1 p.m. and close at 5:30 p.m. VIP guests walk in at 12:30 through a dedicated lane. Those afternoons are the Grand Taste: signature bites from Austin restaurants, cooking demonstrations, guided tastings of wine, beer, and cocktails, and the Fire Pit, where food comes off the flame and the pitmasters are close enough to ask. The Showcase is built that way on purpose — longtime rooms next to newer ones — so the lawn reads like the city instead of a guest-chef circuit that could be happening anywhere. The demo tent is stacked. Choi, an Iron Chef Season 1 finalist, is there. So is Richard Blais of Trail Blais, the Top Chef Season 8 winner; Lee, a 2025 James Beard Award semifinalist; and Zimmern, a four-time James Beard Award winner. These are not staged cooking shows you watch from a distance and forget. They are closer to a working class: a few techniques, a few mistakes avoided, something you can take back to a home kitchen that does not look like theirs. FOOD & WINE contributing editor and sommelier Anthony Giglio is back on the beverage side, with guided tasting sessions from sommeliers, mixologists, winemakers, and brewmasters still being added. If the Grand Taste is where you eat, the tastings are where you learn why the glass in your hand belongs next to the plate. The Fire Pit this year is curated by Ali Clem of la Barbecue, April Bloomfield and Chelsea Fadda of Pecan Square Cafe, Lorena Garcia of Chica Restaurants, Enma Lopez of Austin Beer Works, Tom Micklethwait of Micklethwait Barbecue, and Ana Liz Pulido of Ana Liz Taqueria. This is the corner of the festival that smells like itself from a hundred

M UST SE E | L I FE + C ULTU RE

yards away — barbecue and whatever else they have over the coals, served hot, with the people cooking it still standing there. Stay for the smoke. That is half the point. The Grand Taste roster is the city’s table in miniature: 2020 Market, Alteño, Barbacana, Bill’s Oyster, Butternubs, Casa Bianca, Cousin Louie, Cruzteca, Eberly, Ēma, Ensenada ATX, Ezov, Garrison, Geraldine’s, Honey Moon Spirit Lounge, Intero, Juliet Italian Kitchen, Kalimotxo, Lonesome Dove, Loro, Lutie’s, Mum Foods, P6, Parkside, Poeta, Poke Poke, Serenade, SITI, Skipjack Oyster, Summer on Music Lane at Hotel Magdalena, Tare, The Cavalier, The Corndog Co., The Peached Tortilla, Verbena, Yamas, and Yellow Ranger, with more still being added. A single afternoon gets you twentyfive-plus of those kitchens. A two-day pass opens the full field of fifty-plus restaurants, plus more than twenty-five wine, beer, and spirits makers. The passes are built around how much of the weekend you want, not around a menu of add-on fees once you are inside. A VIP ticket is the whole map: Friday’s Made In Texas, Saturday and Sunday on the Shores, a thirty-minute head start at the gate, a dedicated VIP lane, and a lounge with extra bites and drinks, shaded seating, and premium restrooms. On the lawn that ticket also covers the chef demos, guided tastings, and the Fire Pit. A Weekender is Saturday and Sunday on the Shores — the Grand Taste, the demos, the tastings, the Fire Pit — without Friday night. A Single Day Grand Taste is Saturday or Sunday on its own, still with the demos, the tastings, the Fire Pit, and those twenty-five-plus kitchens. Made In Texas can be purchased by itself for guests who want the Friday terrace without the lawn. Hands-On Grilling stacks onto any festival ticket for anyone who wants Love’s charcoal session before the gates open. Tickets sell out. They do it every year. If the weekend is on your calendar, go to austinfoodandwinefestival.com/tickets and choose the pass that matches the days you can actually walk. Do it sooner rather than later. Follow @austinfoodwine on Instagram, X, and Facebook for names still landing. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / AUST I N

“THERE’S SOMETHING RE ALLY SPECIAL ABOUT BRINGING SO MANY TALENTED PEOPLE TOGETHER AROUND FOOD, AND I’ M LOOKING FORWARD TO BEING PART OF THAT ENERGY.” — SARAH MCINTOSH, CHEF/OWNER, ÉPICERIE

M UST SE E | L I FE + C ULTU RE

Think of the tickets as different ways through the same party. VIP is the long weekend: a Friday terrace that feels like the toast, then both afternoons on the lake with a place to sit when you need it. The Weekender is the lawn at full strength, Saturday and Sunday, no Friday. A single day is the right call if you want one focused afternoon — enough time for the Fire Pit, one demo, and a serious run at the Grand Taste without trying to shake every hand. Made In Texas is the kickoff. Hands-On Grilling is the lab. All of them include what you eat and drink on site. If you have only one afternoon, give the Fire Pit an early loop, catch one demo, then work the Grand Taste. If you have the weekend, use Saturday to roam and Sunday to go back to the three bites you cannot stop thinking about. Clear bags only. No chairs. No coolers. Ride-share or a downtown garage will treat you better than hunting a space on Riverside once the gates swell. The ticket does more than feed you. The festival benefits the Texas Food & Wine Alliance, a nonprofit dedicated to fostering awareness and innovation in the Central Texas food and wine community through grants, educational programming, and events. A plate on the Shores is also a vote for the cooks, farmers, and makers still building what comes next. Fifteen years in, this weekend is less a spectacle than a habit Austin has earned. Walk the lawn. Taste widely. Stand by the fire. Leave knowing the city’s table is still growing.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / AUST I N

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crowd pleasing comfort foods

Fall entertaining has never been easier than with these deliciously simple recipes.

ARTICLE BY LAUREN LANE & AMANDA STOUT PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com.

INGREDIENTS • • • • • • • • • • • • •

1 small white onion, peeled and diced 4 cloves garlic, minced 6 cups chicken stock (or vegetable stock) 2 medium carrots, chopped in rounds 2 ribs celery, sliced in half moons 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks 1 tablespoon Herbes de Provence 1 bay leaf 1 teaspoon Better than Bouillon, chicken flavor 1 cup uncooked wild rice 8 ounces baby bella mushrooms, sliced 2 large handfuls of kale, roughly chopped with thick stems removed Salt and pepper, to taste

Fall Vegetable, Kale & Rice Soup

INSTRUCTIONS 1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally. 2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine. 3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. 4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes. 5. Taste and add more salt and pepper as needed. CONTINUED >

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DRESSING • • • • • •

1/2 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper, to taste

SALAD • 1 small head of butter lettuce, torn into pieces • 1 small head radicchio, core removed and torn into pieces • 1/2 lb. Brussels sprouts, trimmed and very thinly sliced • 1 shallot, thinly sliced • 4 slices bacon, cooked and finely crumbled • 1 apple, thinly sliced • 1/2 cup toasted pecans or walnuts, roughly chopped • 2-3 ounces of goat cheese (optional) • Salt and freshly ground black pepper, to taste

INSTRUCTIONS 1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired. 2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing. 3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter. 4. Top with bacon, nuts and goat cheese if using. 5. Drizzle with additional salad dressing, to taste.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Fall Radicchio Brussels Sprouts Bacon Salad

Parmesan Bread Bites with Thyme Honey INGREDIENTS • 1 refrigerated pizza dough (store-bought or homemade pizza dough) • 6 tablespoons butter • 1/4 teaspoon kosher salt (heaping) • 1/3 cup grated Parmesan (use good quality Parmesan) • Honey and a few sprigs of thyme for serving

INSTRUCTIONS 1. Preheat oven to 400°F. Line sheet pan with parchment paper. 2. Divide dough into 4 pieces. 3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around. 4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces. 5. Melt butter and add salt. Brush the tops of the bites with the butter mixture. 6. Dip the top of each piece of dough into Parmesan. 7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard. 8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

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yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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