May Food Issue 2014

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on the cover: " T h e P e n e lo p e " f r o m s ta n l e y ' s fa r m h o u s e p i z z a , t o pp e d w i t h s m o k e d s p e c k , f r e s h m o z z a r e l l a , a r u g u l a , a n d to m ato e s . p h oto b y w y n n m y e r s .


d e pa rtm e nt s

Profile: Jake Silverstein 50

Communit y

What's the Future for Meals on Wheels? 52

Social Hour


Profile in Style


Column: Kristin Armstrong


Behind the Scenes




Inspiration Board



Style Pick

Pizza Night with Tyson Cole 60 French Lessons 66 Austin Tables: TV Dinners 76 Drink Your Dessert 84



may 2014


Last Look


Arts & Entertainment Calendar



Artist Spotlight


Without Reservations


106 120


CLOCKWISE FROM TOP LEFT: Peached tortilla photo by jessica pages; pastry chef janina o'leary photo by dagny piasecki; austin tables photo by thomas winslow; amos lowe photo by zach anderson; beet sidecar cocktail photo by adam vorhees; monument market photo by kate lesueur.


Editor’s Letter


blame my English major. Thanks to Hemingway and Fitzgerald, I fell in love with the romance of writing, and I thought that a life devoted to food writing, in particular, would be all oysters and Sancerre in Paris and train-ride picnics in the South of France. And you know what? It kind of has been that. For most of my career, cooking and writing have been parallel tracks. As soon as I was old enough to understand that I wanted to write, I began gravitating to jobs in the food industry that would inform my craft and satisfy both loves. In other words, I set out to earn my chops. Along the way, I’ve had some pretty great adventures and more than my share of extraordinary meals. I’ve sold melons and sweet corn at a roadside market in Iowa; cooked at a Catholic rectory for three priests and a monk; waited tables; and tended bar at a popular bistro in New York’s East Village. I spent a few years in Europe, cooking at a château in the South of France and cranking out fresh pasta at an agriturismo (a farmhouse bed-and-breakfast) in Tuscany. These hands-on experiences fueled my desire to write about the people and the stories behind food. As with anyone, my personal history has shaped my current sensibilities. What I love about my position at TRIBEZA is the opportunity to cover all aspects of culture, but let's face it—the food issue is right up my alley. Austin’s red-hot restaurant scene means that our culinary landscape is shifting almost daily. Because the choices we make about food provide a compelling window into our unique culture, the theme of this month’s issue is simply the way we eat now. What do our most creative chefs, sommeliers, brewers, and restaurateurs reveal about our current desires and whims? To shed light on these questions, we talked to some of the most innovative thinkers in town. I’ve written about Tyson Cole several times through the years. He’s become a friend and a trusted industry barometer. As a cookbook author, I know that it’s interesting to talk to chefs somewhere besides their restaurants—new dimensions are revealed! So in “Pizza Night with Tyson Cole” (page 60), we talked about our local food scene while he prepared dinner for his family at home. Beginning in 2005 (with Lulu B’s and Flip Happy, remember?) Austin led the charge with the food truck craze, but what’s its current pulse? In “What's the Future of Meals on Wheels?”(page 52), Elizabeth Winslow revisits the mobile food scene and asks two key players to predict the road ahead. Like other Francophiles, I’ve been anticipating the opening of laV, a gorgeous new restaurant in East Austin. In “French Lessons” (page 66), writer S. Kirk Walsh talks with the restaurant’s talented female crew and discovers how they meld the soulful satisfaction of, say, a perfectly roasted chicken with one of the most sophisticated settings in town. The entire TRIBEZA staff is smitten with partner Vilma Maizate’s impeccable style, so styling her for that feature was a joy (Vilma, you make anything look good!). Shrimp tacos, barbecue, and messy burgers from the Counter Cafe are among the foods that Jake Silverstein (page 50) will miss about life in Austin. On the brink of moving east, the newly minted editor of the New York Times Magazine took time out to chat about his impressive post (thanks Jake, and congrats!). I confess that the way to my heart is not through overt flourishes or ego-driven plates. I’ll choose a wood-fired pizza, wine sipped from a mason jar (I’m talking to you, Stanley’s Farmhouse Pizza!) and good company over a multi-course tasting menu and a dizzying array of small plates any day. Life is complicated enough; I don’t necessarily need to be challenged at the dinner table. For that reason, we honor local artisans who have devoted their days to the noble craft of coffee, beer, killer sandwiches, and pizzas to plan a day around. Thanks to all for making life in Austin more delicious every day.


may 2014

Paula Disbrowe

Paula disbrowe photo by wynn myers; hair + makeup by franchska bryant. Martini cart photo by miguel angel. paul qui photo by bill sallans.

In the spirit of brilliant promos, kudos to Larry McGuire and Jeffrey's for their traveling martini wagon (with classical music!) at the recent Waller Creek Picnic. Deana Saukum and Paul Qui stopped by for sips and pics at our ice cream cocktails shoot.

All aboard! Dogs included. With a seat of their own. Not under the seat. Schedule your family vacation, not the kennel. Capital Wings transporting nuzzles anytime, anywhere.

Philanthropic darling & retail magnate of Keepers Menswear, DK & Mike Reynolds

Capital Wings Private Planes & Concierge Stephanie Forbes | 512-222-9464 | MK Marketing | Amber Snow Photography

editor's letter

Tricks of the trade: Robin holds dry ice over the drink in between shots to make sure the glass stays cold and frosty.

Behind the Issue

a b eh i nd t h e sc en e s lo o k at t h i s m o nt h ' s T R I B E Z A p h otos h o ots

Husband and wife photo team Adam Vorhees and Robin Finlay set up our first cocktail shot of the morning.

Food & Wine's Best New Chef Paul Qui and Deana Saukam stopped by our shoot to pose for a couple of portraits (and a selfie or two).

Adam, Robin and our art director, Ashley Horsley check placement and lighting after each shot.

The Beet Sidecar was the favorite drink of the shoot. We couldn't stop sneaking bites of homemade beet ice cream and candied grapefruit rinds.

(Left) Photographer Jessica Pages capturing the energetic guys at Kyoten. (Right) Kyoten's unoffical mascot, a sweet Akita named Baku. The masterminds behind the cocktail recipes, Rachel DelRocco (left) and Monica Glenn (right), made sure each drink was made to perfection. Set up of the cobbler cocktail fixings before the mixing began. The secret ingredient at Qui? House made strawberry-gingerbeer jam.


may 2014

P h oto g r a p h y by b i l l s a l l a n s & j e s s i c a pag e s

Our favorite instagram shot of the month: Vilma Mazaite during our dreamy shoot at laV. Follow us on instagram @tribeza. | 512.241.1300



A u s t i n a r t s + c u lt u r e


George T. Elliman EDITOR-in-chief

Paula Disbrowe

art director

Ashley Horsley

Events + Marketing Coordinator

Staley Hawkins

Senior Account ExeCutives

Ashley Beall Andrea Brunner Lindsey Harvey

principals George T. Elliman Chuck Sack Vance Sack Michael Torres Interns Hayley Albrecht Emma Banks Christina Ewin Harrison Robinson


Kristin Armstrong Illustrator

Joy Gallagher WRITERs

Emma Banks Jessica Dupuy Jaime Netzer S. Kirk Walsh Elizabeth Winslow


Zach Anderson Miguel Angel Kate LeSueur LeAnn Mueller Michael A. Muller Wynn Myers Leah Overstreet Jessica Pages John Pesina Dagny Piasecki Bill Sallans Adam Vorhees Thomas Winslow

mailing address 706a west 34th street austin, texas 78705 ph (512) 474 4711 | fax (512) 474 4715 Founded in March 2001, TRIBEZA is Austin's leading locally-owned arts and culture magazine. Printed by CSI Printing and Mailing Copyright @ 2014 by TRIBEZA. All rights reserved. Reproduction, in whole or in part, without the express written permission of the publisher, is prohibited. TRIBEZA is a proud member of the Austin Chamber of Commerce.

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may 2014

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social hour


Social Hour











TRIBEZA March Music Series: Sideroom Social

TRIBEZA March Music Series: Live at Garage

TRIBEZA kicked off the March Music Series at the candlelit side room

TRIBEZA followed up its first event with Live at Garage on March 13. Tamika

of Billy Reid. The first act of the night was artist-on-the-rise Chris Denny. Act

Jones and Ephron Owens took center stage, with dinner from Winflo Osteria and

two was local favorite Dan Dyer, who has been a staple of the Texas music scene

drinks provided by Deep Eddy Vodka for attendees. Live at Garage coincided

for over 15 years. Clark's Oyster Bar prepared oysters and shrimp toast and

perfectly with South by Southwest, the music event of the year.

drinks were provided by Corona, Modelo Especial and Deep Eddy Vodka. Sideroom Social: 1. Dan Dyer & Christina Shipley 2. JT Van Zandt & Chris Thomas 3. Courtney Barajas & Doug Koury 4. Cheryle Locke & Adrienne Pingel 5. Rachel Horn, Denise Rose & Bryan Hebert Live at Garage: 6. Lindsay Singletary & Meg Fanjoy 7. David Gardner, Hannah Presley & Chauncy James 8. Erika Bonfanti & Jeff Acton 9. Lauren Willson, Alexandra Stewart & Susie Bowen 10. Ephriam Owens


may 2014

P h oto g r a p h y by M i g u el a n g el

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social hour


TRIBEZA March Music Series: The Get Down

The Getdown finished up TRIBEZA’s three-week music series with musician Dale Watson at the Getaway Motor Club. The Getdown also doubled as TRIBEZA’s 13th birthday party, complete with drinks from Deep Eddy Vodka, Colorado Gold Whiskey, Austin Eastciders, Modelo and Pacifico. Appetizers for guest were provided by El Cubico and The Peached Tortilla.


Heartbreaker Banquet at Willie Nelson's Ranch




The Heartbreaker Banquet has become an annual South by Southwest event, hosted at Willie Nelson’s private “Luck, Texas” ranch. This year the daylong lineup combined at array of artists that spanned from Americana rock to indie-folk music, featuring musicians like Shakey Graves, Noah Gunderson, and Sons of Fathers.

Big Hair Country Fair

Hosted at the beautiful Salt Lick pavilion in Driftwood, the Big Hair Country Fair presented by Deep Eddy Vodka is Creative Action's annual spring fundraiser. The event boasted all-you-can-eat BBQ, an open bar, bouffant style hairdos, a vintage photo booth, an auction, and musical entertainment by The Show and Tellers and Waterloo Revival.






Rare & Fine Wine Auction

Hosted at the Four Seasons hotel, this year's Rare and Fine Wine Auction put on by The Food & Wine Foundation, raised their two-year, matched-cash contribution to more than $130,000 for Dell Children's Medical Center of Central Texas.




The Getdown: 1. Abby Carney & Courtney Goforth 2. Dale Watson 3. Travis Sutherland & Lauren Bruno 4. Martin Martinez & Tess Wallerstedt Heartbreaker Banquet: 5. Ryan Grametbaur & Beth Bizer 6. Niclas Gillis & Josh Ratner 7. Kristine Alnes & Sabine Engesnes Big Hair: 8. Brandon Ramirez & Kat Richards 9. Bill & Ana Stapleton Rare & Fine Wine Auction: 10. Dean Dresser, Carl Boisvert & Don Neville 11. Mort & Bobbi Topfer 12. Susan Lilly-Delsignore & Marc Delsignore


may 2014

P h oto g r a p h y by j o h n p e s i n a , M i g u el a n g el & l e a h ov er s t r ee t



that goes far beyond Bier und Brats.

 Texas Hill Country

If you come to historic Fredericksburg anticipating authentic German cuisine, we will not disappoint. But further

“One of the Top 10 Wine Travel Destinations in the World for 2014” — Wine Enthusiast Magazine

exploration will reveal restaurateurs that offer decidedly more diverse menus. Escolar and lobster. Seared duck breast with ginger/ orange glaze. Tender steaks. And very naughty desserts. All complemented by award-winning cabernets, tempranillos, viogniers and rieslings from our numerous vineyards and wineries. Incidentally, “Zauber” is the German word for “magic.” Guten Appetit. ★ | 866 997 3600

social hour






4 8




Austin Film: 1. Custom artwork by Hallie Eubanks 2. Spring Fashions from Kendra Scott 3. Models from Co Star playing cornhole 4. Models from Raven + Lily 5. Ricky Hodge & Mel Martell 6. India Gail & Carly Bieler 7. Justin & Athena Boyd 8. Lick served a sweet cream and berries and salted carmel ice creams 9. Melinda Perez & Krystal Lucero 10. Molly Purnell & Amy Freedberg 11. The dapper dudes at Burro Cheese Kitchen 12. Balloons on the front porch of The French Legation


may 2014

P h oto g r a p h y by j o h n p e s i n a






The Lawn Party

Benefitting Komen Austin and the French Legation Museum, TRIBEZA’s second Lawn Party combined tasty food vendors and fanciful store booths to make for one fun-filled afternoon. Attendees played lawn games, snacked on Gourdoughs, Lick Ice Cream, Hat Creek Burgers, Burro's Cheese Kitchen, Cornucopia, Benji's and Clif Bars, all while shopping spring styles from Ecetera, Etc., Co-Star, Maya Star, Kendra Scott, Purse & Clutch, Raven and Lily, Sunroom and Starling Eyewear.





The French Legation is a stately example of all things Texas. Perched atop a hill just east of I-35, the 2.5 acre park overlooks downtown Austin with a view that is arguably one of the best in the city. It is at once host of parties, weddings, and private events, as well as museum for French-Texas history and cultural hub for the people of Austin. Director of the museum Noel Freeze says she is the main liaison between the community and the museum. “I help our staff with event and program planning, design temporary exhibits, give guidance over landscaping decisions, and work with the Daughters of the Republic of Texas as they work to restore the historic house at the museum,” Freeze said. “Each day is different, but always very busy.” The French Legation put down roots in Austin in 1839 when the city was established, and 175 years later, it still holds an invaluable place in the heart of Austin.

13. The beautiful ladies of Komen Austin selling Kendra Scott mystery boxes 14. Spring fashions from Maya Star 15. DJ Nabiya de Grace 16. Purse & Clutch's stylish pop-up shop 17. Models from Sunroom 18. The lovely gals at Raven + Lily may 2014


social hour


Any Baby Can Rockin' Roundup

Nonprofit Any Baby Can hosted its 17th annual Rockin’ Roundup on March 29 to raise money for their efforts to improve the lives of Texas infants. The event featured dinner, gambling, a Texas-sized silent auction and music provided by cover band SkyRocket.



Elizabeth Ann Seton Board Live! Gala





Held at Camp Mabry under the Austin stars, guest enjoyed a lively cocktail party, elegant dinner buffet, incredible auction packages, and an after-party with DJ Hear No Evil and live entertainment from Robert Earl Keen all benefiting the Seton Community Health Centers and the Sister Gertrude Levy Endowment for the Poor.

Waller Creek Pop-up Picnic



Waller Creek Conservancy's community-wide picnic raises funds to develop the park that runs through downtown Austin. Purchase a basket from participatinf restaurants like Contigo and St. Phillip, beforehand and arrive the evening of ready for good food, live music, and good vibes.





Any Baby Can: 1. Tyler & Tara Clifton 2. Margaret Becker & Kat Townsend 3. Casey Sherley & Katie Doyle 4. Trevor & Candice Boehm Seton Gala: 5. Vim & Malini Rajput 6. Janie Brydson & Ashley Covert 7. Samantha & Stuart Bernstein 8. Abby & Casey Ford Waller Creek: 9. Pam Colloff & Andy Brown 10. Lisa Hickey & Amanda Sprague 11. Rebekah & Tyler Dutton 12. Patty Hoffpauir & Lisa Roberts


may 2014

P h oto g r a p h y by j o h n p e s i n a & M i g u el a n g el

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social hour


Hidden Music

Benefitting Conspirare, the 8th annual Hidden Music featured talents Ruthie Foster, Eliza Gilkyson, and Patrice Pike. The evening included a full open bar, seated wine dinner, silent auction, and concert.

Keith Kreeger Spring Collection







Urbanspace Interiors launched Keith Kreeger’s spring collection on March 27, serving up locally-crafted treats on his new tableware. The collection is both artful and functional—the perfect combination of luxury and necessity.

Vaca y Vino

The 3rd annual Vaca y Vino presented by Lambert's was hosted at The Bridges Ranch in Wimberley on April 6. Attendees feasted on Argentine-style



beef and wine, accompanied by live music and locally crafted beers.

Bob Schneider Burden of Proof

Bob Schneider's new album is another pop-folk-rock success for this Austin native. In keeping with his previous albums, Burden of Proof is characterized by musical experimentation and romantic metaphors, singing a tune straight from the heart.





Hidden Music: 1. Maryam Brown & Rose Reyes 2. Annette Carlozzie, Dan Bullock & Sheila Youngblood 3. Brian Willey & Thao Votang Keith Kreeger: 4. Evangelina & Keith Kreeger 5. Jill Fanette & Sarah Miller 6. Deeyn Rhodes & Tomoko Kuwahara Vaca y Vino: 7. Brett Moore & Lucy Jolis 8. Katie Angotti & Drew Ratcliffe 9. Noel & Will Bridges Bob Schneider: 10. Emma Gordon & Jake Marx 11. Tea Eiland, Dwayne Cooper & Michelle Suggs 12. Merritt Knize & Jonesie Parker


may 2014

P h oto g r a p h y by j o h n p e s i n a & M i g u el a n g el


may 2014



Dinner for Two BY K R I STI N ARMSTRO NG I llu s tr ation by Joy G a ll agh er

If I’m not mindful, I can get into a rut with food. I buy the same things, I prepare the same quick meals for my kids (taco night again, my pretties . . . ), and I pack the same lunches. We even frequent the same restaurants. It’s the equivalent of a culinary Groundhog Day. Recently my daughters had evening plans, which allowed me the rare treasure of a night alone with my son, Luke. (It was a weekday, so he was willing to acquiesce to a dinner date with his mother.) I picked him up from practice and told him to clean up and be ready to roll. When he came downstairs, I had one of those moments, a double take of the heart. My beloved boy, the one who used to fit in the crook of my arm, sauntered into the room at fourteen years old and more than six feet tall and 190 pounds. Normally clad in clashing colors of Nike DriFIT fabrics, he shocked me by showing up in jeans, boots, and a very nice Ermenegildo Zegna sweater that he had clearly pilfered from his father’s closet. I closed my lower jaw and said, “Wow. You. Are. Really. Handsome.” He flashed me his new grown-up smile, sans braces, and said he was, as always, starving. When Luke was little we lived in the south of France. He loves the tales about our time together, the good old days before sisters, when he was the chosen only child. I remind him about how he cut his first teeth by gnawing on the end of a baguette. I tell him how he loved the beaches with stones instead of sand, and how he enjoyed going to the outdoor markets and pointing at all the gorgeous flowers and produce, asking the name of everything. He is mystified that he could understand French and English interchangeably. Luke was my main companion, since his dad traveled constantly, so we had an endless stream of chatter between us—his baby talk and my fledgling French. He was my dinner date at some fabulous restaurants and countless charming cafés. I try to explain how Sunday lunches lasted the rest of the day and no one, including

him, was ever in a hurry for them to end. I have the fondest memories of things he can’t remember, and I try to recount them often and well so they come alive for him (and stay alive for me). I decided to honor our shared past by taking him to dinner that night at Justine’s, the popular brasserie on the east side. I should state that dining with Luke is not like taking an ordinary kid to dinner. He likes to try things, a lot of things, so bring your palate—and your wallet. He ordered the steak frites, which is a giant rib-eye with butter sauce on top of a pile of fries. He had two loaves of bread dipped in olive oil while we waited and I sipped a nice Bordeaux. I had the Coquilles St. Jacques Basquaise, scallops that reminded me of the many lunches we shared along the Côte d’Azur. But now, instead of sitting in a stroller or a high chair and waiting for his mother to cut his meat, he holds the door for me. I admit to taking full advantage of the situation. Having dinner alone at a restaurant with my son means he has to talk, ideally engage in dialogue involving multi-word answers and the posing of questions. He can’t stare at his phone, resort to derogatory banter with his sisters, or hurry to clear his plate and head back upstairs. I asked him all kinds of questions, and he asked a few in return. He scoured the dessert menu, and much to my delight chose the crème brûlée (I got one tiny bite and he inhaled the rest). We talked about memories from Europe and dreams for future travel adventures. He made me laugh and made me think. I looked at him with fresh eyes, thinking that he might one day be a decent date for someone after all. The point of dining, after all, is not just addressing the hunger in our stomachs. The act of sharing good food, ambience, and conversation feeds the hunger of the heart—the deep desire to connect and spend time with the people we love the most.

i l lu s t r at i o n by j oy g a l l ag h er For a limite d- e dit i on p r int , c onta c t jo ygall agh e r@g m ail .c om . may 2014


community profile


From engineer to craft brewer, Amos Lowe traded money for happiness, and he's never looked back.


Amos Lowe

Au s t i n B eer G a r d en B r e w i n g Co. 32

may 2014

riginally from League City, south of Houston, Amos Lowe made his way to Austin as most people do, to earn a degree at the University of Texas. In Lowe’s case, it was one in mechanical engineering, something he put straight to work with a career in commercial construction and design. On the job, Scott Simmons, a colleague of Lowe’s, noticed his affinity for beer and challenged him to make his own at home. “That was the suggestion that changed everything,” says Lowe. “I went over to his place to make a batch with him and I was hooked.” Lowe began brewing beer every week at home, a hobby that ran strong for about ten years. “My engineer friends and I would get out on our driveway and make a batch and drink a batch from the previous week. It got to a point where we were drinking more than we were making, so I had to keep getting bigger systems.” But transitioning from a secure, solid career in engineering to one in brewing took a big leap of faith. He started slowly, by brewing once a week with Brian “Swifty” Peters at Uncle Billy’s Brew and Que, just for a little more experience. When the brewery decided to expand, Lowe was offered a job to run the brewing at the Barton Springs location, but he still wasn’t ready. All along, the Austin Beer Garden Brewing Company (the ABGB) had been a concept brewing—pardon the pun—in his mind. Lowe and Swifty slowly began crafting the business plan, for a few years, in fact, while Lowe continued to toy with the idea of becoming a full-time brewer. It wasn’t until 2010, following a bad day at work, that he finally took the plunge. It just happened to be at the same time he was traveling to Chicago for the Craft Brewers Conference. “I called my wife and said, ‘I’ve got to go brew beer,’ and she said, ‘Go do whatever you have to do.’ It was the best thing I could have ever heard her say,” says Lowe. “I tell people I traded money for happiness and I don’t miss the money one bit.” Once Lowe’s plans were finalized, he gained the added bonus of having Swifty come on board with him as cobrewer. The ABGB opened in August 2013 on West Oltorf in the old Austin World of Rentals space, offering a lineup of ten lagers and ales—five mainstays and five specials that rotate seasonally. In addition to its craft brews, the beer garden offers a small menu of pizzas and sandwiches and hosts a regular calendar of live music. j. du pu y

p h oto g r a p h y by z ac h a n d er s o n


9 Questions for amos

What can you say about the Texas craft beer scene right now? It is honestly kind of nuts right now. People across the country in general are really into craft beer, and it feels like the overall demographic is just more educated on what good beer is. With the 2013 legislative session, there were laws put in place that allowed for more growth in Texas, and now it seems like everyone’s opening breweries. And not just in Austin. Dallas, Houston, and San Antonio have been booming as well. The number of breweries may be increasing, but how is the quality? Well, some brewers are doing better than others. But I’d say, in general, we’re doing very well. Over time, we’ll see who ends up sticking around. The competition is getting so much better that if you’re not making good beer, you’re going to get weeded out pretty quick. You have to make high-quality beer to sell any. What are the challenges in the industry? Aside from making good beer, you have to figure out how to sell it, which translates to distribution and shelf space. You can make beer all day long, but if you can’t sell it, that’s a problem. We have a brew pub and we can sell our beer on the premises which means we have a built-in customer base with our brewery, with ten faucets, and as long as people enjoy it, we can be successful. But that’s not the case for everyone. What beer or brewery inspired you to become a brewer? The brewer that inspired me was my friend Scott Simmons, who convinced me to start brewing at home. But the brewery I credit for my loving beer so much is Live Oak Brewing Company. I have always loved their Live Oak Pilz. Who are bigger geeks: beer, spirits, or wine guys? I do think some people can be a little too into things. I say just enjoy the beverage. Don’t analyze it and dissect it. I admit, we definitely do that a lot in the

beer world. But I just don’t think that’s important. I love beer. But I love what happens when people share wine, or beer, or spirits together. That’s what matters. If you treat it like it’s an exam, you miss the best part—the socializing. That’s honestly why we’re a brew pub instead of a production brewery. I love seeing people enjoy themselves. What are you drinking when it's not beer? I drink a lot of red wine. In fact, I drink it every day. It’s my preferred beverage. Right now I like Malbec and Spanish and Italian wines. It may sound strange, but it helps keep my palate adjusted. If you’re a brewer and you drink a lot of hoppy beers, I think your palate becomes skewed a little bit. But when I drink red wine at night, it gives me a perfect reset. What styles of beer do you prefer? I love pilsner. It’s a lager-style beer that’s perfect for the hot Texas climate. I love that pilsners are simple, dry and elegant. When they’re good, they’re full of flavor. Before I started ABGB, I’d always order the Live Oak Brewery Pilz. In fact, the guys at the Ginger Man always made fun of me for being in a rut because it’s all I ordered. Ironically, Swifty learned to brew with Chip McElroy at Live Oak. And he’s since taught me how to make good pilsner. I think a lot of breweries have stayed away from lager-style beers like pilsner because they are so mass-produced. For the longest time, everyone just did ales. But lagers are delicious if they’re done well. What types of food do you like best with the beers you make? I don’t get too uppity about food pairings. Especially when it comes to beer. To be honest, I love sandwiches. It’s mainly what we serve at the ABGB. That and pizza. Right now my favorite is a good muffaletta

When it comes to the hot Texas climate, there's only one beer Lowe picks as his all-time favorite, classic lager-style Pilsner.

Amos Lowe

with a cold pilsner. The sandwich is heavy and rich, but the crispness of the beer just cuts right through it. I also love seafood. A lot of people like champagne and oysters, but I like my oysters with—you guessed it—pilsner. What days of the week are you brewing and how long does that process take? What are you doing when you're not brewing? We usually brew on Tuesdays, Thursdays, and Fridays, which is a six- to eight-hour process in the brewhouse. When I’m not doing that, I like to play the pedal steel guitar. I’ve been playing with a band, Little Mikey and the Soda Jerks, for about seven years, and we always play the Friday happy hour at the ABGB.

May Calendars arts & entertainment

Entertainment Calendar Music BILLY CURRINGTON

May 1, 8pm ACL Live at the Moody Theater DRIVE-BY TRUCKERS WITH JD MCPHERSON

May 1, 7pm Stubb’s BBQ


May 16, 8pm Paramount Theatre LEDISI

May 17, 8pm ACL Live at the Moody Theater JIMMY EAT WORLD

May 18, 7pm Stubb’s BBQ


May 1, 6:30pm Speakeasy

May 21, 8pm ACL Live at the Moody Theater



May 2, 8 pm ACL Live at the Moody Theater LONE STAR JAM

May 3-4 LBJ Library Lawn


May 9, 10pm ACL Live at the Moody Theater JAZZ BRUNCH

May 10, 10am Hotel San Jose


May 14, 6pm Stubb’s BBQ



may 2014

May 25, 8pm ACL Live at the Moody Theater THE 1975 WITH BAD SUNS

May 30, 8pm Stubb’s BBQ


May 31, 8am Austin 360 Amphitheater


May 14, 7pm Galaxy Highland Theater 10


May 21, 7pm Texas Spirit Theatre LION ARK

May 25 Stateside at the Paramount


May 1-4 Long Center


May 1-4 B. Iden Payne Theatre WAR HORSE


May 28-June 22 Zach Theatre






May 16, 12am ACL Live at the Moody Theater May 30, 8pm Paramount Theatre

May 3, 6pm Trinity Hall



May 3, 7pm Hilton Austin





May 3-4 Zach Theatre May 3, 11am Zach Theatre


May 9-11 The Long Center

May 6, 7pm Olive & June

May 9, 7pm W Hotel Austin


May 10, 6pm Paramount Theatre


May 2, 8pm Bass Concert Hall

May 2, 6:30pm AT&T Conference Center



May 3, 7pm and 9:30pm Bass Concert Hall

May 3 Zach Theatre

May 2, 6:30pm Lady Bird Johnson Wildflower Center



May 23-25 Fredericksburg Marktplatz KOMEN AUSTIN PERFECTLY PINK PARTY

May 31, 5:30pm Brazos Hall


modern design residential + commercial



arts & entertainment

C A l e n da r s


The McDonald Observatory: 75 Years of Stargazing Exhibit Opening, May 1 Through June 29 MAY 3 THE CONTEMPORARY AUSTIN

Orly Genger Exhibition Opening, May 3 Through May 31 WALLY WORKMAN GALLERY

Andy Dixon: Pleasure Studies II Reception, 6-8pm Through May 31 MAY 7 DAVIS GALLERY

Second Nature: New works by David Everett and Billy Hassell Artist Talk, 6-8pm Through May 24


Converging Lines: Eva Hesse and Sol Lewitt Through May 18 Perception Unfolds: Looking at Deborah Hay’s Dance Through May 18 Between Mountains and Sea: Arts of the Ancient Andes Through August 17 FLATBED PRESS

Interior World: Etchings by Julie Speed Through May 3 Homage: Works by Spencer Fidler Through May 24 HARRY RANSOM CENTER

The World at War, 1914-1918 Through August 3 WOMEN & THEIR WORK GALLERY

Leslie Wilkes: Optic Verve Through May 18


Tom Molloy: NATIVE Through May 10


West Austin Studio Tour May 10-11 and 17-18


may 2014

event pick

Pachanga Latino Music Festival


ich Garza saw a hole in the market, so he filled it. Enter the Pachanga Latino Music Festival, a fiesta seven years young that hopes to be representative of Latin music in an industry mostly dominated by American and European indie pop, rock, and electronic bands. This year, the festival has been condensed to one day densily packed with national and international acts, visual arts, and treats for the foodies—adding up to what Garza calls a complete cultural celebration. He hopes to continue to grow the audience for Pachanga, building on what has already become a convivial epicenter for Latinos in Austin. “The Latin audience is such an interesting group and such a diverse mix of people,” Garza says. “We present cultural touch points that unite people and bring them together. This is not just for Hispanics—it’s to present Latin culture that resonates with a general audience as well.” Among this year’s additions to the festival are appearances by national and international bands as well as the local and regional ones, and a taco tour of sorts for VIP guests, inviting VIP badge holders to taste samples from 10 different taco purveyors and two tasting bars. “It would take you hours and hours and miles in the car to experience what we’re bringing together in one place,” Garza says. “This is a way to let people celebrate their culture and heritage and share it with other people.” Garza considers himself more the host of a party than the organizer of a festival. It’s a celebration, and one you won’t want to miss out on. e. banks

poster artwork courtesy of pachanga


sEason ticKEts on salE maY 7 See all three operaS $79 - $290 verdi



a masKED ball

romEo & JuliEt

Don giovanni

nov. 8, 13, 16

Jan. 24, 29, fEb. 1

april 25, 30, maY 3

ExpEriEncE thE thrill of opEra: timElEss storiEs, bEautiful music, gorgEous voicEs. at thE long cEntEr. or 512-610-7684 This project is funded and supported in part by the City of Austin through the Economic Development Department/Cultural Arts Division believing an investment in the Arts is an investment in Austin’s future. Visit Austin at












interior solar screens









11813 Bee Caves Rd., Austin, Texas 78738 Showroom Hours: 10-5 M-F & 10-2 Sat. 512.947.9684

museums & galleries

Art Spaces Museums

Hours: Tu–Su 1–5

The Contemporary austin: laguna gloria

George Washington Carver Museum

3809 W. 35th St. (512) 458 8191 Driscoll Villa hours: Tu–W 12-4, Th-Su 10–4 Grounds hours: M–Sa 9–5, Su 10–5

exhibition spotlight

"Converging Lines: Eva Hesse and Sol LeWitt" show at the Blanton


t seems the glory days of snail mail are over, but tell that to Blanton Museum curator Veronica Roberts, and she’ll likely disagree. With the opening of the Blanton’s latest exhibit, “Converging Lines: Eva Hesse and Sol Lewitt,” Roberts and her staff have ushered in a refreshing attitude of appreciation for the power of the pen, both among themselves and among the museum’s visitors. Since the exhibit’s launch on February 23, the Blanton has gone through more than 1,000 postcards, which are offered freely to guests, who may send them off as they wish. The exhibit, which focuses on the long, intimate correspondence between artists Hesse and LeWitt, brings an intimacy to the museum that is both unique and intriguing. “The personal aspect of the show—the celebration of a remarkable, supportive friendship—made the exhibition that much more appealing,” Roberts said. “Conceptual art and abstract art can be challenging for people, but there’s a warmth to this show and a sense of play in both artists’ work that I think people are enjoying.” Roberts writes more extensively about the postcards—39 of which are reproduced in the resource room of the exhibit—on the museum’s blog. Her personal commitment, inspired by the artists: sending a postcard a day to her 92-year-old grandmother. It’s rare that such dedication to a love of pen and paper still exists, but for Roberts it’s a no-brainer: “There are very few nice things you can do for a person for 34 cents!” Can’t argue with that. Get inspired while you still can—this don't-miss show closes on May 18. For more information visit e. banks


may 2014

the contemporary austin: Jones Center

700 Congress Ave. (512) 453 5312 Hours: W 12-11, Th-Sa 12-9, Su 12-5 austin galleries

5804 Lookout Mountain Dr.

(512) 495 9363 By Appt. Only

Blanton Museum of Art

200 E. MLK Jr. Blvd. (512) 471 7324 Hours: Tu– F 10–5, Sa 11–5, Su 1–5

The Bob Bullock Texas State History Museum

1800 Congress Ave. (512) 936 8746 Hours: M–Sa 9–6, Su 12–6 Elisabet Ney Museum

304 E. 44th St. (512) 458 2255 Hours: W–Sa 10–5, Su 12–5 French Legation Museum

802 San Marcos St. (512) 472 8180

1165 Angelina St. (512) 974 4926 Hours: M–Th 10–9, F 10–5:30, Sa 10–4 Harry Ransom Center

300 E. 21st St. (512) 471 8944 Hours: Tu–W 10–5, Th 10–7, F 10–5, Sa–Su 12–5 LBJ Library and Museum

2313 Red River St. (512) 721 0200 Hours: M–Su 9–5

Mexic–Arte Museum

419 Congress Ave. (512) 480 9373 Hours: M–Th 10–6,  F–Sa 10–5, Su 12–5 mexic– O. Henry Museum

409 E. 5th St. (512) 472 1903 Hours: W–Su 12–5

THINKERY Austin Children's Museum

1830 Simond Ave Hours: T-Fri 10-5, Sa-Su 10-6 Umlauf Sculpture Garden & Museum

605 Robert E. Lee Rd. (512) 445 5582 Hours: W–F 10–4:30, Sa–Su 1–4:30

image courtesy of the balnton

arts & entertainment

arts & entertainment

Galleries Art on 5th

3005 S. Lamar Blvd. (512) 481 1111 Hours: M–Sa 10–6 Artworks Gallery

1214 W. 6th St. (512) 472 1550 Hours: M–Sa 10–5

Austin Art Garage

2200 S. Lamar Blvd., Ste. J (512) 351-5934 Hours: Tu–Sa 11–6, Su 12–5 Austin Art Space Gallery and Studios

7739 North Cross Dr., Ste. Q (512) 771 2868 Hours: F–Sa 11–6 capital fine art

1214 W. 6th St. (512) 628 1214 Hours: M-Sa 10-5

Creative Research Laboratory

2832 E. MLK Jr. Blvd. (512) 322 2099 Hours: Tu–Sa 12–5 Davis Gallery

837 W. 12th St. (512) 477 4929 Hours: M–F 10–6, Sa 10–4

Flatbed Press

2830 E. MLK Jr. Blvd. (512) 477 9328 Hours: M-F 10-5, Sa 10-3 Gallery Black Lagoon

4301-A Guadalupe St. (512) 371 8838 Hours: Sa 1-5 Gallery Shoal Creek

2832 MLK Jr. Blvd. #3 (512) 454 6671 Hours: Tu–F 11–5, Sa 10–3 grayDUCK gallery

608 W. Monroe Dr. (512) 826 5334 Hours: W 11-6, Th 4-8, F-Sa 11-6, Su 12-5 La Peña

227 Congress Ave., #300 (512) 477 6007 Hours: M-F 8-5, Sa 8-3 lapena– Lora Reynolds Gallery

360 Nueces St., #50 (512) 215 4965 Hours: W-Sa 11-6 Lotus Gallery

1009 W. 6th St., #101 (512) 474 1700 Hours: M–Sa 10-6 Mondo Gallery

4115 Guadalupe St. Hours: Tu - Sa, 12- 6

(512) 453 3199 By Appt. Only

By appointment only

The Nancy Wilson

Wally Workman

Scanlan Gallery


5305 Bolm Rd., #12 (512) 939 6665

6500 St. Stephen’s Dr. (512) 327 1213 Hours: M-F 9-5

1202 W. 6th St. (512) 472 7428 Hours: Tu–Sa 10–5

Okay Mountain

Women & Their Work


1619 E. Cesar Chavez St. Sa 1-5 or by appointment (512) 293 5177 Positive Images

1118 W. 6th St. (512) 472 1831 Hours: M-Sa 10-5, Su 12-4 Russell Collection Fine Art

1137 W. 6th St. (512) 478 4440 Hours: Tu–Sa 10–6 russell– Stephen L. Clark Gallery

1101 W. 6th St. (512) 477 0828 Hours: Tu–Sa 10–4 studio 10

1011 West Lynn Hours: Tu–Sa 11–5 (512) 236 1333 Testsite

502 W. 33rd St.

1710 Lavaca St. (512) 477 1064 Hours: M–F 10–6, Sa 12–5 Yard Dog

1510 S. Congress Ave. (512) 912 1613 Hours: M–F 11–5, Sa 11–6, Su 12–5

Alternative Spaces ARTPOST: The Center for Creative Expression

4704 E. Cesar Chavez St. Austin Presence

330 Bee Cave Rd., #700 (512) 306 9636 Hours: Tu–F 10–6, Sa 10–4 Bay6 Gallery & Studios

5305 Bolm Rd. (512) 553 3849

M u s e u m s & Ga l l e r i e s

Big Medium

Clarksville Pottery & Galleries

4001 N. Lamar Blvd., #550 (512) 454 9079 Hours: M-Sa 11-6, Su 1-4 Co-Lab Project Space

613 Allen St. (512) 300 8217 By appointment only farewell Books

913 E. Cesar Chavez St. (512) 476 DOMY Hours: Mon-Sa 12–8, Su 12–7 Julia C. Butridge Gallery

1110 Barton Springs Rd. (512) 974 4025 Hours: M–Th 10–9:30, F 10–5:30, Sa 10–4 dougherty/gallery.htm Pump Project Art Complex

702 Shady Ln. (512) 351 8571 Roi James

3620 Bee Cave Rd., Ste. C

(512) 970 3471 By appointment only Space 12

3121 E. 12th St. (512) 524 7128 T-F 10-5

Fredericksburg AGAVE GALLERY

208 E. San Antonio St. Hours: M-Sa 10-5 (830) 990 1727 ARTISANS AT ROCKY HILL

234 W. Main St. (830) 990 8160 Hours: M-Sa 10-5:30, Su 11-3 FREDERICKSBURG ART GALLERY

314 E. Main St. (830) 990 2707 Hours: M-Sa 10-5:30, Su 12-5 INSIGHT GALLERY

214 W. Main St. (830) 997 9920 Hours: Tu-Sa 10-5:30 WHISTLE PIK

425 E. Main St. (830) 990 8151 Hours: M-Sa 10-5 may 2014


MAY 3 – AUGUST 24, 2014 A Secret Affair: Selections from the Fuhrman Family Collection Matthew Barney, Louise Bourgeois, Maurizio Cattelan, Katharina Fritsch, Robert Gober, Felix Gonzalez-Torres, Subodh Gupta, David Hammons, Jim Hodges, Anish Kapoor, Jim Lambie, Ron Mueck, Juan Muñoz, Marc Quinn, Charles Ray, Thomas Schütte, Yinka Shonibare MBE, Kiki Smith, Gillian Wearing Jones Center and Laguna Gloria

Orly Genger: Current Laguna Gloria

MAY 2, 2014 Members’ Preview of A Secret Affair at the Jones Center 6 – 8P

Jones Center 700 Congress Avenue Austin, Texas 78701 Laguna Gloria 3809 West 35th Street Austin, Texas 78703 Director’s Circle: Michael and Jeanne Klein, Suzanne Deal Booth and David G. Booth, Michael A. Chesser, Johnna and Stephen Jones, The Still Water Foundation, Melba and Ted Whatley, Texas Monthly, Anonymous 2014 Exhibition Sponsors: Deborah Green and Clayton Aynesworth, Susan and Richard Marcus, Jane Schweppe, Diane Land and Steve Adler, Sue Ellen Stavrand and John Harcourt, Don Mullins, Austin Ventures, Amanda and Brad Nelsen, Pedernales Cellars, Gail and Rodney Susholtz, Lora Reynolds and Quincy Lee, Janet and Wilson G. Allen, Shalini Ramanathan and Chris Tomlinson, Teresa and Darrell Windham, Oxford Commercial, Vinson & Elkins LLP, Lindsey and Mark Hanna Additional Support Generously Provided By: ACL Live at The Moody Theater, Pedernales Cellars, Luxe Interiors + Design, The Texas Tribune, Hotel Saint Cecilia, Hotel San Jose, W Austin, Four Seasons Hotel Austin, The Austin Chronicle, KUT/KUTX Support for Orly Genger provided by The Moody Foundation.

This project is funded and supported in part by a grant from the Texas Commission on the Arts and in part by the City of Austin Economic Growth & Redevelopment Services Office/Cultural Arts Division believing an investment in the Arts is an investment in Austin’s future. Visit Austin at Maurizio Cattelan, Frank and Jamie, 2002. Wax and clothes. 75 5/8 inches and 72 1/2 inches. Courtesy the artist and Marian Goodman Gallery.

modern. sophisticated. surprising.

[ Chef Christopher]

[ Chef Plinio ] [ Chef Chris ]

SERIOUS ABOUT TASTE. Our award-winning culinary team invites you to create your own tasting experience. New small plate menus with an Austin style. Plate swapping encouraged.

1900 University Avenue 路 atx 404.3655 Facebook / The CarillonRestaurant Twitter@CarillonAustin

TRIBEZ A Talk A n i n s i d e r ' s g u i d e to A u s t i n ' s h i d d e n g e m s .

b y l e i g h pat t e r s o n

l o ca l g e m s

gear head: T h r ee u n i q u e co f f ee acc e s s o r i e s wo rt h co n si d er i n g o n So u t h L a m a r

Sta nd By Your Mug : Ceramicist Ryan McKerley on the perfect coffee cup As a maker, I approach every object from a very technical and functional perspective. My perfect mug starts off as a cylinder with almost straight sides, as wide as it is tall. Picture the profile view of this mug filling up a square frame. These proportions create stability with no wasted space. I consider every part of the mug that a person touch-

Kat a nd Rog er Cer a mic Dripper Cup

from Spartan, $42 | 215 S. Lamar, Suite D

es. The handle should resemble a strap that would make an excellent waist belt—no bumps or sharp edges—and feels good in your hand. A thin, rounded rim is just as important as the handle in creating a pleasant drinking experience. My perfect mug holds 1.5 cups of coffee. I also want an ultra-smooth interior that’s easy to clean. I make coffee mugs that I would want to use myself. About half the time, I drink coffee out of my work and the rest of the time, I use cups from my large collection of North American studio pottery made by my friends and colleagues. I don’t insist on “handmade.” A well-designed factory-made coffee

Ha ndm ade Oa x aca n Espresso Sipper by Om a r Hern a ndez

at JM DRYGOODS, $18 | 215 S. Lamar, Suite C

mug is always welcome at my house. Lately I have been using two cups that were “made in China.” My Pantone coffee mug (137 C Melon Yellow) always makes me smile in the morning.

Find Ryan’s work at Take Heart (1111 E. 11th Street) Coffee Mug, $35


may 2014

Porcel a in Coffee Scoop

from Mockingbird Domestics, $15 | 2151 S. Lamar

p h oto g r a p h y by m i c h a el a . m u l l er

Coffee Q+A

Jenny Mulder Owner, Sister Coffee

sean henry Owner, Houndstooth Coffee

What's your favorite brewing method?

While I use the pour-over brewing method at Sister, at home I like the French press. It might not be as refined or even taste as good, but it’s simple and reminds me of going camping with my family.

It’s as seasonal as the coffees I like: I was into the KONE system for the Chemex for a while, then we got some new French presses with a finer filter and I loved the ease and taste of those.

Espresso and AeroPress

What piece of coffee-brewing equipment do you swear by?

If you want a dramatic improvement in your coffee, grind your beans right before you make your coffee and use a nice grinder. You don't need to spend hundreds of dollars; the Hario hand-crank grinder is a great starting point and only costs about $40.

A great grinder can do so much for really dialing in your coffee. At our store we have three different types of grinders, each tuned to a specific purpose—espresso, bulk grinding, and by-the-cup options.

Mazzer Robur E espresso grinder. Those things kill it.

What's your signature drink?

NOLA iced coffee: cold-brewed with chicory, sweetened just a bit with homemade simple syrup and served with milk ($3.50)

I’d say making coffee for my wife. Not that I do anything different than usual, but it is something that I enjoy doing for her. Even when she gets up before me, she’ll wait for me to make the coffee . . . and I like that.

It’s more of two beverages served side by side. My buddy Wesley Borden was feeling like 10 miles of bad road. Came by the Brew and Brew and said, “Gimme something awesome, stat.” It was 9 a.m. Made him a cortado with Flat Track Kenya Kakai, poured him half a snifter of Petrus Aged Pale. Justin Cox saw it and said, “Well, that’s gotta be called the Brew and Brew,” so it stuck as an off-menu item.

What's the proper amount of time to wait post-boil to pour over?

You don't want to pour boiling water on your ground beans, but you want the water to be almost boiling; around 190-200 degrees. After the kettle boils I pull it off the heat and wait around 30 seconds before starting the pour.

Ideally about 205 is a great brewing temp. Lots of kettles come with holes in the top so you can use a thermometer. But, in terms of post-boiling, once the big bubbles stop bouncing around.

Even at home it is always a good plan to know the temp of your water. I generally brew my pour-overs at 209 and my AeroPresses have been varying a bit, from 185-201 degrees to taste.

Go-to bag of beans?

Blue Bottle's Three Africans ($9.50 for 8 ounces). It's a blend of coffee from Uganda and Ethiopia, and it's the crowd pleaser of Sister. It's the bag I give as gifts as it will hold up nicely in any brewing method.

Life's too short to settle for coffee that's last year's crop or dull in flavor: Right now I'm really into Tweed's newly arrived YirgZ, a washed Yirgacheffe from Ethiopia ($17 for 12 ounces).

Give me one piece of advice for making a better cup of coffee at home.

Get things as fresh as possible. Check the roast date on your beans (you'll get the best flavors 3-10 days after the roast date), grind your coffee right before you brew, and don't let your coffee get old sitting in a coffee urn.

Create a rhythm that's good for you. Lots of people try to make things complicated and then don't end up doing any of them.


matt bollick Co-Owner, Flat Track Coffee

Anything exciting really. There is so much wonderful coffee out there.

Spend the money and buy a nice grinder. You will be so happy that you did. Also, take your time. Brewing coffee is fun. It's a beautiful part of your day.

Fl attr may 2014


Collage Studio


Sophie is in love with Ray and Contemporary Art. Ray is designed by Antonio Citterio.

Scott + Cooner Austin Showroom - 115 W. 8th Street Austin Texas 512 480 0436 -


Your table is ready.

©2014 Omni Hotels & Resorts

Savor the exceptional flavors of Omni Barton Creek’s distinctive restaurants, featuring a variety of culinary creations from the resort’s newly named executive chef, André Natera. Joining the resort after heating up the Dallas restaurant scene, Chef Natera brings his signature approach to Austin, maintaining the mantra “If it grows together, it goes together.”

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in your dream home. With mortgage lending experience like ours, just imagine what you’ll do next.

take that to the bank. Steven Derek Johnson Senior Mortgage Loan Officer 512-329-1956 AFN44584_0513

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S h r i m p ta c o s , b a r b e c u e d b r i s k e t, a n d h i s f o r m e r s ta f f at T e x a s M o n t h ly a r e among the things S i lv e r s t e i n w i l l m i ss about life in Austin.

Former Texas Monthly Editor Jake Silverstein

Takes on Manhattan and the World’s Most Famous Newsroom Q & A b y Pa u l a D i s b r o w e p h oto g r a p h y b y l e a n n m u e l l e r


may 2014


Community p r o f i l e fter a wide-ranging search that

Are you working on a plan to clone Times contributor

lot about the power of storytelling. Working with

took months, on March 28 the

Michael Lewis so he can write every week?

great writers like Katy Vine, John Spong, Mike

New York Times announced that

I’m hoping my good friends at A&M will handle

Hall, Mimi Swartz, Pam Colloff, Sam Gwynne,

Jake Silverstein, who has served as

that for me.

Nate Blakeslee, and the whole crew—it has really

Is there a writer or columnist, not currently on the staff,

shaped how I think about narratives. I’ve honest-

the editor of Texas Monthly since

2008, would take the helm of the New York Times Magazine. His local fans and staff mourned the announcement (“totally depressed,” an editor friend e-mailed), and Emmis Publishing, parent company of Texas Monthly, cast a bit of a pall on his departure by filing suit against The New York Times Company for allegedly breaching his contract with Emmis. They have reason to grieve—under Silverstein’s charge, Texas Monthly flourished and was nominated for 12 National Magazine Awards and won four, in-

who is a model for the kind of work you want to bring to the magazine? I tend to think that the best writers aren’t models of other writers or of types of work. What makes them great is the singularity of their voices. I will say that I intend to publish as many of these kinds of voices as I can. I love writers the way kids love candy. Which three types of stories are we going to see much less of?

ly learned more from Skip Hollandsworth than I could have from any journalism school. There’s something else, too. Texas Monthly as a whole— the spirit of the place that was instilled by Mike Levy and imparted to me by Evan Smith—has taught me something even more valuable: how to create the conditions under which greatness can be achieved. Mike demanded greatness and so did Evan, but they did it in a menschy, familial, high-spirited way that coaxed the best out of

I’m going to refrain from answering “what’s next?”

everyone around. Texas Monthly is a truly special

ting features like “The 50 Best BBQ Joints . . . in

questions until I’ve actually started.

place. It’s a unique place. It’s a fun place. And if

the World!,” were nominated for a 2014 National

Besides finding the bathroom, what’s on your short

I can carry just a small portion of that with me

list for your first day in Renzo Piano’s New York Times

wherever I go I’ll be lucky.

cluding the general excellence prize. Attention-get-

Magazine Award. In the midst of his transition, just before he headed east, Silverstein kindly took time to sit down with TRIBEZA and discuss his move. We’re sorry to see his creative vision leave Austin, but excited about the dust that he will surely kick up in Manhattan. First off, hearty congrats on your new post! I imagine it’s pretty difficult to turn down the New York Times. Did you jump at the opportunity, or did this move require some serious deliberating? It was a tough decision. Leaving Austin, leaving Texas, and leaving Texas Monthly is not something I had been planning on doing at all. I love

Building? Get Will Shortz to start giving me the answers to the Saturday crossword on Fridays. magazine closer to the newsroom—can you elaborate

Mex. Also the Baja Shrimp Taco at Torchy’s. Royal

on that?

Blue’s soups. Qui. The Counter Café. Fonda San

Not really. I don’t mean to be coy, but it would be

Miguel. And did I mention barbecue?

presumptuous of me to outline plans for this before I’m actually on the job. What I’ll say is that the prospect of working closely with the greatest newsroom on earth is incredibly exciting to me. I’m still pinching myself about that.

this is just such an exciting opportunity that we

you met your wife. How did the city prepare you for

couldn’t pass it up.

your role at Texas Monthly? In turn, how have six years

neighborhood. How will you channel your inner green belt in Midtown? Probably by living in Jersey.

dream about from your desk on Eighth Avenue? I’ll miss all barbecue and all above-average Tex-

it here. So it took a lot of thought, but in the end,

about how much you liked your sleepy Brykerwoods

but what tacos (or restaurants) are you going to

With your appointment, the Times plans to pull the

You spent a chapter in NYC in the early nineties, when

When TRIBEZA featured you last July, you talked

Sure, you’re heading to the land of enviable bagels,

at TM prepared you for the New York Times Magazine? One thing always leads to another. Last time I was in New York I was working at Harper’s, and that certainly helped prepare me for the kind of literary longform journalism we practice at Texas Monthly. My time here (eight years actually) taught me a

Will you lament a lack of brisket features (and/or do you anticipate a flood of résumés applying for the position of “barbecue editor”)? Applications have already been coming in via social media. Apparently Daniel Vaughn was onto something. Would you wager that there’s another Texas chapter on your horizon? For sure. We still have a crumbling old adobe house in Marfa that will keep us theoretically tied to Texas for the foreseeable future. And the people at Texas Monthly are family to me and always will be. I’ll be around.




What’s the FuturE of Meals on Wheels? b y e l i z a b e t h w i n s lo w | p h o to g r a p h y b y j e s s i c a pa g e s

Has the food truck craze run its course, or is it just ramping up? T w o e x a m p l e s — a n e w b i e a n d a v e t e r a n — fa c e o f f to p r e d i c t t h e f u t u r e o f t h e “ t r a i l e r a u n t. ”


Welcome to the revolution. Kyoten’s Zen gar-

able tacos sold from the back of a truck at

den dining “room” is set with handmade

the construction site mere blocks away, but

wooden tables, low, flickering lamps, and

in the past five years, Austin has indeed been

a ceiling of stars in a twilit sky. The food is

witness to an uprising the likes of which our

astonishingly good—cured, marinated, and

culinary community hasn’t seen since the 1841

pressed Japanese mackerel sushi topped with

Pig War at the French Legation. From the

a thin film of kombu, silky handmade tofu in

humble and practical beginnings of our mo-

a sweet soy dashi, butter mochi with balsamic

bile food scene, we’ve eaten French crepes and

cherries and vanilla-kirsch cream. It’s almost

corpulent doughnuts from Airstream trailers;

impossible to imagine that Otto Phan’s con-

Indian dosas and cream-filled cupcakes on

cept is a direct descendant of the question-

South Congress; meticulously sourced farm-

may 2014

Otto Phan, Leo Rodriguez and James Maiden opened KyĹ?ten (Kee-Ohten), Austin’s only sushi trailer in the heart of E 6th.

to-trailer duck eggs in a parking lot; and pizza from a wood-burning oven on wheels. The Peached Tortilla’s Eric Silverstein has been part of the scene since its early days. Full of hopes and dreams and a fiery yearning to make his mark with the recipes he grew up eating in Atlanta, he quit his job as an attorney in 2010 and hit the road for Texas with a few dollars in his pocket and an idea for a brand

K yōt e n

he hoped might be scalable. In the years since, his trucks have come to define what’s best about food trucks in Austin: inventive food (think kimchi arancini balls, bánh mi tacos, and sweet and spicy Korean wings), a visually compelling brand, and competent, friendly service. Four years in, he’s poised to open the brick-and-mortar that’s been part of his plan from the beginning. What does his particular case study reveal about the viability and longevity of food trucks? Now, in 2014, after tearing down the walls of culinary convention, where do we find ourselves? In the rubble of a dead-end scene that trades inventive cuisine for varying degres of quality and failed business plans? Or on the cusp of a new world order, where lower margins and overhead leave space for entre-

K y ot e n ’ s g a n g o f f o u r : Ot t o Ph a n , J a m e s M a i d e n , L e o R o d r i g u e z , a n d B a k u t h e r e s i d e n t A k i ta , n a m e d f o r t h e m y t h i c a l J a pa n e s e c r e at u r e w h o c o n sumes nightmares.


may 2014

preneurial vision and creativity? Two popular players (with diametrically opposed views of the industry) speculate on the road ahead.

Three of Kyoten’s signature dishes: Battera, a cured, marinated pressed mackerel sushi, handmade silken tofu with sweet soy dashi and butter mochi with balsamic cherries and vanilla kirsch cream.

K yōt e n

with what the other was doing. Leo went on to

How did you make the decision to go with a per-

Kyoten serves ingredient-driven Japanese

Sushi A-Go-Go, Kome, and Ramen Tatsu-Ya,

manent location with so much atmosphere for

food with a Jiro-like focus on rice. The miso

and I spent some time in New York at Masa


soup is made with the lees from sake-making,

and Nobu. We’re both sushi rats, recycled

We had the trailer already. Once we started

and rice bowls and sushi are based on a rice

again and again at a bunch of different places.

talking about where to put it, we couldn’t re-

recipe perfected over years and impossible

When I came back to Austin, we reconnected

ally agree on the location. I didn’t want to go

to translate. Even the dessert—handcrafted

and started talking ideas.

into a trailer park because I didn’t want our

butter mochi—is made from sweet, starchy

I was pretty burned out from New York. I

food to be equated with jalapeño poppers. We

pounded rice. The atmosphere is stylish and

thought maybe I would invest in Leo and we’d

are not mid-level trailer food. I wanted to of-

lovely—the trailer sits in a Zen garden with

do something small. As we talked, our ideas

fer the best sushi in Austin. Leo didn’t want

raked gravel, a fire pit, and swinging fairy

grew and grew, and somewhere in there I got

to go behind a bar—he felt like we’d just be

lights and lanterns.

my mojo back.

serving drunk people out in the smoking sec-

How did the idea for Kyoten evolve?

I was working at Uchi—it’s the most coveted

Leo and I worked together at Imperia. We

job in Austin. I thought I would stay there and

went our separate ways a few years ago, but

we’d do this project on the side, but this idea got

always remained “frenemies,” each keeping up

big enough that I had to leave to open it.

tion. So I told him, “If you can think of a better idea, go out and get it.” One day, I was driving past Burro Cheese Kitchen on South Lamar (another semi-per-




Almost four years after opening his first food t r u c k , Th e P e a c h e d To r t i l l a f o u n d e r E r i c S i lv e r s t e i n s ta n d s i n t h e s pa c e t h at w i l l b e Th e P e a c h e d To r t i l l a’ s b r i c k a n d m o r ta r r e s ta u r a n t.

manent, stylish “traileraunt” built in a ship-

be putting out the exact same menu. The only

make it. What makes the difference?

ping container), and I thought, “That’s it!”

thing I’m missing is the ability to sell alcohol.

The “mobile food” business model is really

Leo was over here on East Sixth looking at a

What can you do here that you couldn’t do in a

challenging. It’s not a real business. The own-

possible location behind a bar and discovered


er does everything—if you can’t afford to pay

this lot. We called the owner, who happens to

From the very beginning, we’ve gotten consis-

people, what kind of model is that? Because

be as picky as we are, and struck a deal. Our

tent five-star Yelp ratings because I get to see

everyone with a few thousand bucks to fund

third partner is James Maiden—he has exten-

everything. If anything is messed up, I see it

their dream is jumping into the trailer busi-

sive construction experience. James and Leo

and I can fix it. There’s an immediate connec-

ness, and because permits for actual street

built out everything you see on our lot with

tion to both food and service in this context.

vending in Austin are almost impossible to

their own hands.

Besides the Zen garden dining area, what’s dif-

get and really expensive, demand for spaces

What’s next?

ferent about Kyoten?

is really high. The supply is limited, so rent is

This is it. This concept isn’t a stepping-stone

Chef-driven trailers are a rarity. Kyoten is to-

ridiculously expensive. The smarter the op-

to a brick-and-mortar or some other business

tally ingredient-driven. We source the best fish,

erators are, the better the deals are, but not

plan. It’s not about branding or menu devel-

all of it sustainably harvested. There are lots of

everybody thinks strategically. There are a lot

opment. We are going to stay here and devel-

things we don’t offer because they are not sus-

of hungry operators out there, willing to take

op this concept. As far as I’m concerned, we

tainable—unagi and bluefin tuna, for example.

any deal thrown out to them.

are only 50 percent of the way there, but it’s

Unfortunately, doing it right takes a tremen-

I’m not building a scalable concept. Kyoten

The Peached Tortilla serves “thought-out,

dous amount of hard work and dedication.

is not designed to live without us. I’m the only

modernized Asian food with a Southern twist.”

And you have to be smart. For the long haul,

one who knows how to make rice. The process

The new brick-and-mortar, designed by Kevin

you can’t have a family, you can’t have a signif-

isn’t even written down. This is about quali-

Stewart and slated to open on north Burnet

icant other, you can’t have much of a life out-

ty and the best sushi in Austin. I didn’t leave

Road in the fall of this year, will fill a niche

side the truck. That rules out a lot of people.

Uchi to open the Torchy’s Tacos of sushi.

for affordable, hip dining options for families

How has your business model changed since you

How do you deliver this menu from a trailer?

with a menu of rice bowls, small plates, and


We use Ramen Tatsu-Ya’s commissary kitch-

street-to-table fare.

We don’t actually do much mobile vending

en—we don’t need a six-burner stove or a 10-

Several concepts started out mobile and moved

anymore. Most of our money comes from ca-

man kitchen for our menu. I can do incredible

into wildly successful brick-and-mortar busi-

tering and special events. It’s hard to make a

sushi anywhere. If I had a brick-and-mortar, I’d

nesses. But lots of trucks and trailers don’t

living with mobile vending because we’re not

all going to happen right here, in this trailer.


Perception is very different from reality.

The Peached Tortilla

may 2014

Eric posing in his n e w, u n d e r c o n s t r u c t i o n lo c at i o n t h at i s b e i n g

able to collect on high-margin items like alcohol.

d e s i g n e d b y lo c a l

After a year and a half of not paying myself, I had

a r c h i t e c t, K e v i n s t e w a r t.

to get creative with this business model. We rebranded—I hired a high-end graphic designer and committed to doing way more than what we could do from the truck. We have put a lot of resources into catering sales. I’ll never get rid of the trucks, though. In fact, we might get another one soon. They will always be an important piece of our branding. People want trucks at their weddings and high-end events. As long as the mobile food scene stays hot, we will keep getting asked to special events where we can make money. Do you see any big shifts coming in the near future? No, not really. I think there will always be new people coming in. For most people, it’s a dead end, but the barriers to entry are low, and hopes and dreams are powerful. If you could see your hopes and dreams realized for $25,000, wouldn’t you go for it? What would you change about the past four years? I don’t think I’d do anything different. When I quit my job and moved to Austin, I was so high on myself and my idea I thought I’d be in a brickand-mortar in 12 months. Well, here I am, 42 months in. I think as a community, it’s made our culinary scene more creative, but I don’t know that it’s brought much in the way of quality to our community.


may 2014

The Peached Tortilla truck at the Cedar farmer’s market (before the giant line formed). An assortment of deliciousfries: Belgian, Bacon Jam and Sweet Potato. Manager Beto Solis serving another happy customer. The BBQ brisket and crunchy fish tacos are always a hit.

the peached tortilla

A u s t i n ’ s acc l a i m e d c h e f d i s h e s o n o u r r e d - h ot f o o d s c e n e , w h at ’ s n e x t f o r T e a m U c h i , a n d fac i n g t h e u lt i m at e c h a l l e n g e— co o k i n g f o r fa m i ly. 60

may 2014

pizza night with tyson cole by pa u l a d i s b r o w e

p h oto g r a p h y by w y n n m y e r s


may 2014

The chef brushes crusts with olive oil while mini sous chefs (Amelia and Larkin) plan their attack. A flurry of pies ensue, Rebekkah serves slices and then the proud bakers gather around the table.

Tyson Cole is expediting dinner, but not in his usual fashion. It’s a cool spring evening and the chef is spending a night off orchestrating pizza service for his five favorite girls. Rebekkah, his pretty wife, sets the table and sips a glass of red wine. Wound up by the audience, Esther, their Labradoodle, makes a few mad dashes through the kitchen, her nails sliding on the slick tile. Although the odds are against him, Cole attempts to impart some culinary wisdom to his four-year-old daughter, Amelia. “I think too many cucumber slices might water down your pizza, honey.” Amelia does not welcome his suggestion. While Cole’s daughters (Aubrie, 10, Larkin, 6, and Amelia) busy themselves with small bowls of colorful toppings (sweet peppers, fresh mozzarella, mushrooms, and chive blossoms), the chef drizzles impromptu antipasti of artichoke hearts, sliced apples, and strawberries with olive oil and a sprinkling of porcini salt from Williams-Sonoma (“my favorite new condiment,” Cole says, handing me a plate). The simple but unexpected confluence of sweet and savory is just the sort of culinary risk taking that first put Uchi—and Austin’s emerging food scene—on the map when it opened in 2003. You might say that Cole’s career has been forged through juxtapositions. He’s the white guy who speaks Japanese and trained under sushi masters. He created a sashimi mecca smack in the middle of landlocked Texas. And

his signature pairings of global ingredients with traditional Japanese flavors (think goat cheese, citrus oil, and raw sea bass) attracted talent like chef Paul Qui, and a host of others, who have since passed through his doors and infiltrated kitchens throughout Austin. And even when he’s making smiley face pizzas with rounds of pepperoni and basil leaves, it’s hard to miss the precise hands and attention to detail that have earned him a Food & Wine Best New Chef 2005 recognition and a James Beard Award for Best Chef Southwest in 2011. These days Cole is rolling with life’s transitions. He is moving from his West Lake home for another location that is closer to his kids’ school and promises a less painful commute. Partnerships with the Austin Food & Wine Festival have made him a high-profile ambassador of the local food scene. And later this year he’ll open St. Philip, an Italian restaurant and bakery with chef Philip Speer. While pies bubbled and crisped in the oven, we chatted about food and family. Has parenting influenced your approach to food? Absolutely, making food is all about sustenance and health. I’ve always been focused on that, but having children really reinforces it. Cooking is about kindness, generosity, and doing the best with what you’ve got. In that way cooking is in tandem with having both kids and guests. You noticed that the pizzas your daughters made

are indicative of their personalities. I guess that’s true of all cooks, right? People’s personalities do come through in what they like to eat, whether they are adventurous or conservative. Larkin will eat any color, while my oldest is terrified of color. She likes to eat earth tones and beiges. You see that with guests at the restaurant too. We try to push them and expand their horizons, while still allowing them to feel comfortable about being there. It must be difficult to leave the streamlined efficiency of your restaurants for the inevitable chaos of cooking with young kids. Restaurant execution is so hard—don’t get me wrong, but it’s so well achieved because it’s so very planned, and the preparation is so specific. It’s much more chaotic at the house, figuring out each day what the kids are going to like, or how many snacks they’ve had and if they’re going to eat at all. It’s a moving target. I returned to Uchi a few weeks ago and had an amazing experience--both the food and the service were extraordinary. How have you kept the restaurant vibrant and on top of its game? Uchi is better than it’s ever been. Both the kitchen staff and the front-of-house staff are killing it. The reputation that we’ve built has allowed us to attract really great talent. Believe it or not, upwards of 30 percent of our guests are first-timers. We know there’s a whole lot of people who haven’t been to Uchi. Austin is growing so quickly that the playing field changes by the day. There are so many




new people here, and so many new places to try. In a way that’s our favorite guest—we get to say welcome, nice to meet you, let us feed you dinner. In my opinion, Austin can err on the side of putting high concept before solid, back-of-house training. Any thoughts on that? Hospitality is not about pressed linens, it’s about creating a connection and making customers feel welcome. Budding restaurateurs tend to wrap their minds around a concept that appeals to them. All too often, they love the idea of it and don’t think through the steps that will make it successful. That’s the hardest part—understanding how you’re going to hire, train, etc. It’s hard as a beginner in the field to connect all the dots. What did Uchiko teach you about the local food scene? That we were presumptuous to think that we could move uptown and instantly share Uchi’s fan base. We learned that Austin is somewhat provincial, and not everyone in North Central was immediately on board. People don’t necessarily venture beyond their zip codes. It took a while, and the first year was rough, but we eventually found our local audience. Today we really focus on the neighborhood. Those locals are our favorite guests, and the ones we hope become regulars. What are three dishes you can’t take off the menu? At Uchi it’s tuna and goat cheese, hamachi cure, and peanut butter semifreddo. A lot of big-name chefs and restaurateurs are descending on Austin. How will those outside influences meld with Austin’s “keeping it local” food scene? The smart people that are coming here are interested in understanding and fitting into our community. Danny Meyer and his concept “Shake Shack” (poised to open on South Lamar later this year) is an example. People coming here just to make quick cash will not survive because of the incredible competition


may 2014

we have now. What are a few of your current ingredient obsessions? Green almonds and pears. I love the versatility of pears—they’re all over my menu. The almonds are incredibly seasonal, but they are extradordinary. There’s nothing like opening a husk and finding a fresh almond that’s plump and juicy. What’s your perfect meal these days? I’m pretty simple--a great salad and roasted chicken. Your next venture is St. Philip, with chef Philip Speer. What can we expect? St. Philip will be a restaurant and bakery. We’re testing the pastries and pizza crusts now, and they’re phenomenal. We’ll offer different types of experiences that we’ll serve at different times of the day to an underserved area. The exciting thing for us is to try our hand at something entirely new, an Italian concept. The traffic just prompted you to move from your home in West Lake to South Austin. What’s the secret to avoiding road rage in growing Austin? Keeping a tighter orbit to work and home, and being able to drive places at off-peak times. Also, having lived here for more than 20 years, I know the secret shortcuts. You confessed that your family are your toughest critics. How is that so? In my restaurants, the people who walk in the door are already on board with what we do. We’d have to work hard to disappoint them. When you cook for your family, for the people you love, the emotional stakes are so much higher. Disappointing them has a much greater impact. And yet, there’s no place like home, right? It’s the most fulfilling place to cook because there are no rules, no sous chefs, and I have complete creative freedom to cook whatever I want. Of course, the real beauty of it is cooking

Happy Hours: For Cole a nights off-the-clock mean time for back yard tomfoolery and the pleasure of cooking for people you love.



b y S. k i r k wa l s h | p h oto g r a p h y by dag n y p i a s e c k i s t y l i n g b y a s h l e y h o r s l e y | h a i r + m a k e u p by l i n d s e y h a r v e y

W i t h a s u b t l e P r o v e n รง a l p a l e t t e a n d a d m i r a b l e a pl o m b , l a V u n c o r k s a n e w k i n d o f F r e n c h r e s ta u r a n t a n d w i n e b a r o n E a s t S e v e n t h S t r e e t.


may 2014

Dressed in a Rachel Comey dress ($442), Sigerson Morrison shoes ($395), and Weimar necklace ($335) from Valentine’s Too, Mazaite holds court under a field of lavender.

“T h at ’s w hy the f o od s pe aks man y lan g uage s. I t ’s ve ry s imple, but of course, simple is the hardest thing to do.” - Vilma Mazaite

O 68

n a recent Saturday

knolls lined at one end with unwavering rows

by Mazaite and her team, led by owners Ralph

evening, the elegant

of headstones. In the center of the lounge, an

and Lisa Eads, and chef Allison Jenkins and

interior of laV bustles

enormous crystal-cut chandelier hangs from

executive pastry chef Janina O’Leary.

with the hushed but

the exposed industrial ceiling. On each ta-

Our meal begins with a rustic charcuterie

animated buzz of the

bletop, simple sprays of purple lavender are

board, with the highlight being a chicken liver

weekend crowd. To-

displayed in solid, charcoal-gray vases. Each

pâté with pear compote. For an appetizer, we

night’s guests, among them a private party of

well-thought-out detail of the restaurant

try a small plate of farm egg and mushroom

a dozen or so people, are seated throughout

seemingly represents a call-and-response of

raviolo with a delicate consommé, making

the four distinct areas—tasting room, lounge,

masculine and feminine accents.

for a simple yet sophisticated suite of earthy

dining room, and wine cellar. A delicate but

Upon our arrival, my husband and I are

flavors. For the main entrée, my husband and

decisive palette of pewter, taupe, and olive

greeted by laV’s managing partner and ad-

I split laV’s signature dish of wood-roasted

green permeates the entire restaurant’s beau-

vanced sommelier, Vilma Mazaite. She is

chicken served with salsa verde and roasted

tiful decor.

dressed in beige cigarette-leg pants, a diaph-

fingerling potatoes. With a nod to the popu-

Above the full bar, an expansive black-and-

anous coral blouse, and a short-waisted blue

lar Zuni Café in San Francisco, Jenkins and

white landscape painting of a French laven-

blazer, with ballet slippers of pale pink with

Mazaite voted on the wood-roasted chick-

der field at dawn seems to answer the 22-acre

navy blue noses and heels. Her presence is

en after the decision was made to outfit the

Texas State Cemetery, visible through the

warm and animated. Not surprisingly, the cui-

restaurant’s kitchen with a Wood Stone bis-

broad glass windows, across the street, with

sine and wine of laV echo the refined atmo-

tro oven. “The preparation involves a twen-

its majestic live oaks and undulating grassy

sphere of the restaurant, a deliberate tone set

ty-four-hour salt process,” explains Jenkins.

may 2014

The restaurant’s elegant wine room is laV’s most intimate space for dining. Chef Allison Jenkins works on her prep list.




the epitome of French style, Mazaite sports a Vince leather jacket ($1,050), Lily Aldridge for Velvet shirt ($80) and J. Brand white denim ($198), all from Valentine’s Too.


may 2014

In a rare moment of down time, pastry chef Janina O’Leary, chef Allison Jenkins, and Mazaite take a seat (and get a little silly) at the bar.





may 2014

a leather banquette in the bar is the perfect spot to watch the light fade; the plush and elegant dining room is the setting for a more serious meal.

“Salt and time—literally that’s all there is to

guests, answering questions about the wine

an encyclopedic list, with the guidance of

it.” (Other culinary inspirations for Jenkins’s

list, and discreetly replacing folded napkins.

Mazaite and her two sommeliers, Darren

menu include Patricia Wells, author of many

“We want to be warm and approachable,” says

Scott and Rania Zayyat. The wine list ranges

French cookbooks, such as Patricia Wells at

Mazaite. “That’s why the food speaks many

from more than 500 Burgundies to an unusu-

Home in Provence, and London’s River Café,

languages. It’s very simple, but of course, sim-

al selection of vintage Napas. “Our goal wasn’t

run by chef Ruth Rogers.) For dessert, we or-

ple is the hardest thing to do. It’s all about

to have the biggest wine list in Austin,” ex-

der a sumptuous chocolate delice, sprinkled

the ingredients. You can’t hide behind sauce,

plains Mazaite. “It’s more that we had a point

with dainty edible violets, with a scoop of dis-

foam, or anything like that. It’s straightfor-

of view.” Owner Ralph Eads, a Houston-based

tinctive Earl Grey ice cream, and robust cups

ward food.”

investment banker and entrepreneur, is a

of French-pressed Blue Bottle coffee.

To enhance and complement the culinary

dedicated oenophile, with a large personal

As we enjoy our meal, Mazaite seamlessly

experience, guests have an opportunity to

collection of his own. His vision and enthu-

works the restaurant, chatting with dinner

choose a bottle or wine-by-the-glass from

siasm for opening an Austin restaurant with




Mazaite wears a vintage designer dress with a Cosmic Code necklace ($1,315) from Valentine’s Too.

an extensive wine program was the starting

and Jenkins, who were then working at As-

not with who’s next door. With a new place,

point for all things laV. In fact, some of the

pen’s Little Nell. Later, O’Leary was brought

there is so much we need to fix and change to

selections in the 1,200-label wine cellar and

onto the team, and together they worked to

get better. You have to reinvent yourself.”

tasting bar are handpicked by Eads himself.

make Eads’s vision a reality, creating one of

The name, laV, is a shortened version of the

Mazaite herself developed an early passion for

Austin’s most anticipated and elegant restau-

French expression la vie, or “life.” “We thought

wine, growing up in Lithuania. She moved to

rants. During the coming summer, laV plans

it might work because the restaurant is locat-

the United States in 2001, and began to work

to offer a series of wine-education classes, and

ed right across the street from a cemetery,”

in restaurants under Rajat Paar, Mario Batali

in the fall, the adjacent garden will be culti-

says Mazaite, “but we didn’t want to be too

(at Babbo), and Paul Bartolotta in Las Vegas.

vated for herbs and vegetables as well as be-

literal.” All in all, laV certainly brings some-

ing available as a space for private parties and

thing new and refreshing to Austin’s evolving


restaurant landscape. “It’s not just about the

Eads owned the parcel of land on East Seventh Street, and when the time came to ex-


plore the possibility of building and opening a

“We want to do better each day,” says

restaurant, he enlisted the talents of Mazaite

Mazaite. “We measure ourselves to ourselves,

may 2014

food or the wine,” adds Jenkins. “It’s about a whole lifestyle.”

“ We m e a s u r e ourselves to ourselves, n ot w ith w h o’ s ne x t d o o r .” - Vilma Mazaite




Pass the Parmesan: Their comfort-inspired dinner includes spring asparagus, an enticing bowl of spaghetti and meatballs, and cubes of crusty bread speckled with flaky salt.


may 2014

austin tables

TV Dinners b y pau l a d i s b r ow e | p h ot o g r a p h y b y t h o m a s w i n s low

In Highland Hills, an impromptu dinner party serves up an Italian-inspired feast (to be eaten from your lap), free flowing Amarone, and the chance to heckle your BFF on television.

A blend of three ground meats (sirloin, lamb, and pork), chopped onion, parsley and fresh basil provide depth of flavor in designer Joel Mozersky’s signature meatball recipe.


hen Meredith Walker lived in Manhattan

was a deep ability to support each other in a high-stress atmosphere that

and worked as head of the talent depart-

made us solid then, and continues. We are very much like sisters, and that

ment for Saturday Night Live, she was

means we make it through very cranky, grumpy times as well as the funny,

used to the random, after-hours meet-

lovely times.” To keep themselves busy during lag times on the set, they

ings that producer Lorne Michaels would

took a knitting class, and over coils of colored yarn and flying needles, their

schedule at, say, one in the morning. On one such occasion, the crew


stories unfolded.

was gathered to meet a potential hire, a perky blonde named Amy Poe-

Among the many things they discussed were their audacious and brave

hler. The laughs came easily that night, and throughout the close-knit,

girlhood selves. They wondered how gutsy aspirations born in preteen

marathon workdays that followed they never really stopped. “During

years too often acquiesce into something more compliant around the time

show weeks at SNL, hours are intense and we spend so much time to-

mascara emerges. A determination to reclaim and preserve that early in-

gether that it feels somewhere between a slumber party and the reality

domitable spirit in other girls led to Smart Girls at the Party (amysmart-

TV series Deadliest Catch,” Walker says., the blog they launched in 2008 with their friend Amy Miles.

She and Poehler quickly became allies. “There was just that base, dis-

Since then, Smart Girls has become a growing online network and com-

tinct comfort that comes when you meet someone who will be your best

munity. Thanks to Poehler’s A-list celeb factor, her name gets the most

friend,” says Walker. “We make each other laugh, for sure, but there

play, but when it comes to the clever content, Walker is steering the ship.

may 2014

Tom Emery, Walker, and Elizabeth Winslow sip, snack, and swap one-liners in Mozersky’s kitchen.




The more hands, the better (meatballs are shaped and browned in a skillet before being submerged in a simmering tomato sauce). Steaming noodles are drained in an antique copper colander.

Mozersky’s rich sauce is perfumed with a scattering of fresh basil. Spears of asparagus are topped with feta, walnuts, and lemon vinaigrette.


may 2014

Walker learned to make chess pie from her mentor Linda Ellerbee. “When I worked for Linda Ellerbee, we were close friends and she’d always have me out to her home in the Berkshires where we would spend most of our time in the kitchen. That is where I made my first chess pie and I’ve been making the same one ever since,” Walker says.

Smart Girls is also earning industry accolades. Last month it was honored with a Shorty Award for “Tumblr of the Year.” Their traveling road shows (that include motivational talks and empowering panels) provide additional ways for their fan base to engage (as do online initiatives ranging from poetry contests to profiles of gutsy stunt girls). In 2006, after years in television, Walker was ready for a less frenetic pace. “While I worked for Linda Ellerbee at Nick News, I’d produced several stories in Austin using an outstanding production company called Texas Crew,” she says. “Through the years we’d become close friends, and I knew I could freelance for them. I had such happy memories of Austin, I just knew it was the best place to try a different life.” For Walker, that translated to a place where people who do entirely different things gather around a table and enjoy great food and conversation. As luck would have it, she found plenty of that. She amassed a group of friends, met her domestic partner, Tom Emery, a tennis coach at the South Austin Tennis Center, and together they started cooking up a storm. “We don’t have kids, and our relationship has so much to do with our time in the kitchen,” Walker explains. “Tom once spelled I’m sorry on a pita bread as an apology, using peanut butter and a straw. Connecting over food is ever present in our life.” And once a week or so, she gets together with pal Joel Mozersky, the interior design guru, for their version of TV dinners. These casual meals provide an opportunity to catch up on episodes of Parks and Recreation, in which Poehler stars as Leslie Knope, a midlevel bureaucrat in the parks department of a fictional town in Indi-


may 2014

“My favorite thing about these evenings is just being with Meredith,” Mozersky says. His coffee table provides a laid back spot for everyone to feast and relax; Peggy, one of Mozersky’s four lively pooches dreams of a dropped snack.

ana. “I love the Lou Grant/Mary Richards-ness of Ron and Leslie,”

Once the meatballs have cooked through and enriched the sauce,

Walker says. “Most of all, I love Leslie Knope’s optimism and deter-

they’re ladled over a tangle of noodles. Tom refills wine glasses and ev-

mination, and the fact that Amy made Leslie Knope’s birthday the

eryone heads to the living room to grab a seat under a gallery of vintage

same as mine, January 18th.”

dog portraits. Joel’s four real-life dogs—Alfie, Rudy, Peggy, and Cha-

On a recent Saturday evening, Joel simmers meatballs made of

Cha—hop on the couch and settle in suspiciously close to the meatballs.

ground pork, sirloin, and lamb in a rich tomato sauce. A large round

Forks twirl strands of spaghetti and spear asparagus, crusty bread

of sourdough is scored, brushed with olive oil, and toasted in the

sops up the rest, and laughs once again come easily. It’s a quick-wit-

oven. Their friend Elizabeth Winslow (communications director for

ted, snarky crew, just the kind of people you want to be with when

the Sustainable Food Center, and TRIBEZA contributor) tops spears

you’re lobbing one-liners at the television. For dessert, there’s just-

of blanched asparagus with walnuts, feta, fresh herbs, and lemon

baked buttermilk chess pie that Walker learned to make from Linda

vinaigrette. Amarone flows freely. “Once over dinner at Del Posto,

Ellerbee. The easy joy of the evening makes me think of Walker’s

Mario Batali told me that Amarone is the wine that inspires conver-

ultimate hope for Smart Girls—that it teaches people that you never

sation,” Meredith says between sips.

look stupid while you’re having fun.




R e ly i n g o n p u n c h y i n g r e d i e n t s ( b e e t i c e c r e a m , b i tt e r a m a ro) , a n d a g e n e r a l s e n s e o f w h i m s y, t h e c r e w at Q u i s h a k e u p i c e c r e a m drinks (just for us!) with a fresh urban edge.


may 2014

DrinkYo u r Dessert Recipes by Monica Glenn & Rachel Del Rocco of Qui P h o t o g r a p h y b y Ad a m V o r h e e s

Make no mistake —these are not your grandmother’s grasshoppers. When we asked two talents from Qui (pastry cook

| s t y l i n g b y r o b i n f i n l ay

Cobbler Jam

Makes 1 Drink

Note: A cobbler is traditionally a 19th century cocktail made with fortified wine and fruit.

a few creamy, boozy cocktails, we knew they’d deliver something

Monica: Strawberries recently came in season here in Texas, so I’ve been spending a lot of time preserving and jamming while the opportunity allows. At Qui we serve a strawberry-ginger-beer jam, but you can use any good-quality strawberry jam as a replacement.

extraordinary. “We don’t really have a pastry chef,” Monica ex-

Rachel: A cobbler is just the perfect spring drink, refreshing and fruity. I

plains. “I work with Paul and our chef de cuisine, Jorge Hernan-

recently saw a woman at a bar digging out the fruit of her cobbler and that’s exactly what that is supposed to be—a sunny day, porch crusher!

Monica Glenn and bartender Rachel Del Rocco), Paul Qui’s innovative fine dining restaurant, to help us kick off summer with

dez, in developing the pastry menu. When we were given this project, I pulled out all my favorite frozen goodies that we’ve been working on, and trusted Rachel’s cocktail-building savvy to pull it all together, which she did beautifully. ” The stunning results rely on of-the-moment flavors showcased in unexpected ways. We can’t think of a better way to end a meal, or kick off summer. In other words, we’re thirsty.

1 1/2 ounces London dry gin (such as Fords) 1/4 ounce dry Curaçao 3/4 ounce simple syrup Spoonful of strawberry jam (Qui uses a house-made strawberry-ginger-beer jam) Lemon granita Strawberry sorbet Fresh berries, for garnish Combine the gin, Curaçao, simple syrup, and strawberry jam in a cocktail shaker filled with crushed ice. Shake vigorously, then pour into an old-fashioned glass. Garnish with a spoonful of lemon granita, a scoop of strawberry sorbet, and fresh fruit.




Beet Sidecar Makes 1 Drink M: My very first job was at a novelty ice cream shop called Malcolm’s,

and this drink is loosely based on my favorite treat there. I love the combination of the bright, earthy beet ice cream with the warm caramel notes of the brandy. R: A sidecar is a classic cocktail made with Cognac or brandy, orange

liqueur, and lemon juice, and Monica came up with this one substituting beet ice cream for the sweet component. It worked really well, especially with a nice, tart soda. It changed the entire drink and was just delicious. 1 ounce brandy or Cognac 1/2 ounce turbinado sugar syrup 3/4 ounce fresh lemon juice Soda water 3/4 ounce slightly melted beet ice cream (see note) Strip of candied grapefruit peel Combine the brandy, syrup, and lemon juice in a cocktail shaker. Shake well, pour into a wine glass, and top with a splash of soda water, a scoop of beet ice cream, and a strip of candied grapefruit peel. Note: Roasted Beet and fresh mint ice cream is available at Lick Ice Creams for $8/pint. (2032 S Lamar Blvd,


may 2014

Thai Iced Tea Makes 1 Drink

M: Working in the service industry, I am no stranger to highly caffeinated, sweet and creamy Thai iced tea, so when Rachel suggested pairing it with our vanilla sansho ice cream, flavored with Japanese spice, it made perfect sense. You can also use regular vanilla ice cream seasoned with a few grindings of sichuan pepper. R: Made with condensed milk, a boozy rum and spicy ice cream, this is like a Tiki-inspired breakfast-milkshake.


may 2014

1 ounce El Dorado 5 year (Demerara rum) 1 ounce Smith & Cross (Navy Strength Jamaican rum) 1 ounce steeped Thai tea 3/4 ounce crème de cacao 1/2 ounce orgeat 1 teaspoon (or more to taste) sweetened condensed milk Best-quality vanilla ice cream Combine the rums, tea, crème de cacao, orgeat, and milk in a Collins glass. Add crushed ice and stir. Top with a scoop of the ice cream and serve.

Sbagliato Float Makes 1 Drink

M: I have a special place in my heart for anything Italian and anything bubbly. An Americano is one of my favorite cocktails to drink and a Sbagliato (a negroni made with sparkling wine, not gin) was on our menu recently. It was a no-brainer to add a citrusy sherbet to this and make some kind of float out of it. R: One of the first ice creams I showed Rachel was this orange sherbet and it was a snap for her to work it into this cocktail. I just wish she had needed more time tweaking this one, so I

could’ve had more time tasting it! 1 ounce Gran Classico (or another bitter such as Compari or Aperol) 1 ounce Cocchi Americano Rosa 1/4 ounce honey simple syrup (made with 2 parts honey to 1 part water) Sparkling wine Orange sherbet Combine the ingredients in a Champagne flute, then top with a splash of Prosecco and a small scoop of orange sherbet.

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Sarah McIntosh, Owner of épicerie From selecting a perfectly crisp bottle

of Spanish Grenache Blanc to tracking down the richest

shade of cerulean blue paint for her daughter’s bedroom walls, Sarah McIntosh—owner of the Rosedale eatery épicerie—knows what she likes. It’s a sensibility evident in both the interiors of épicerie, the Paris-grocery-meets-New-Orleans-café that she opened in late 2012, and the 1930s Cherrywood home she lives in with her husband, Jackson, and their threemonth-old daughter, Finley. “I know what I like,” McIntosh is quick to explain. “My style is clean, contemporary, and elegant, with Old World character.” Raised in Louisiana, McIntosh was educated at Austin’s chapter of Le Cordon Bleu culinary school and vetted in externships at Thomas Keller’s esteemed California restaurants Bouchon and Ad Hoc. In Austin, she worked for almost three years at Olivia before moving on to open épicerie, a restaurant with style and cuisine that succinctly summarizes her culinary experience: it’s fried green tomatoes, Napa-style—familiar dishes constructed from high-quality and expertly sourced ingredients, all set to an effortlessly stylish background. Think clean white Windsor-style chairs paired with simple wooden farm tables; tidy rows of hard-to-find artisanal sundries (Santa Rosa Plum and Flowering Thyme Jam, anyone?); perfect interior lighting that feels at once warm and crisp; and plenty of rich, timeless materials like marble, copper, and leather. McIntosh made many of the decisions about the restaurant’s interiors herself, along with architectural design from the office of Michael Hsu. At McIntosh’s home—a modest two-bedroom house on a quiet street—the eye for detail is carried over. Her interior design strategy has been to spend money where it counts, on details like the perfect shade of paint or the right texture for curtain material; it’s her attention to subtleties like this that makes the home feel both comfortable and cohesive. Sarah and Jackson have moved slowly in redesigning aspects of the house, a lesson in combining intentional investments with thoughtful, aesthetic-elevating DIY projects. Most recently, they completed an overhaul of Finley’s nursery, incorporating lots of rich, dark tones, refurbished wood furniture, and well-placed pops of yellow. McIntosh constructed a stylish glider by affixing a swivel attachment to the base of a vintage chair. Next on the list is the master bedroom, and then, McIntosh interjects hopefully, “a kitchen upgrade!” She rattles off names of luxury appliances, then laughs and says, “Maija Kreishman [senior architect with Michael Hsu] said I had a knack for consistently choosing the most expensive item in any set of options.” But beyond her Champagne taste, what’s apparent about McIntosh is the genuine curiosity that fuels her passions, from her ad hoc design skills to the entrepreneurial vision and aesthetic that took a little bit of every part of her past and spun it into something entirely her own. As she puts it, “I’m a fast learner. I like to jump in, pick up skills, absorb as much as I possibly can, and then apply it elsewhere.” l. patterson


may 2014

P h oto g r a p h y by w y n n m y er s

profile in style




4. 1. A corner of Finley's nursery, including a DIY glider McIntosh made from adding a glider attachment to a refurbished vintage chair—"Much cheaper than buying a ready-made glider and—I think cuter," she explains. 2. Penguin classics with modern illustrated covers from Anthropologie ($18 each). 3. Finley's owl mobile from Picket Fences (1003 W 34th St., $52) 4. Kiki, McIntosh's 11-year-old longhaired chihuahua ("My first child," she laughs.) 5. In the kitchen, a copper pot rack hangs







above custom concrete countertops made by McIntosh's husband, Jackson. 6. A cedar plank wall and hanging cheese boards 7. Antique wood and brass wine pitcher 8. A bouquet of fresh flowers from Trader Joe's 9. A stuffed owl from Wildflower Organics (908 N. Lamar)."We went with owls for Finley's spirit animal," McIntosh laughs. 10. A view of the dining room with a sleepy, "crazy, needy pit bull puppy Layla." P h oto g r a p h y by w y n n m y er s may 2014


A unique blend of antiques, one-of-a-kind furnishings, lighting, gifts and accessories for the home. Custom work and design services available. 1 5 1 2 W. 3 5 T H S T. C U TO F F, S U I T E 1 0 0 | 5 1 2 . 2 8 4 . 9 7 3 2 | W E N D O W F I N E L I V I N G. C O M

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behind the scenes

Grape Expectations S o m m e l i e r C r a i g C o l l i n s sp e nds h is days sip pin g lu s c io u s win e s, in v e ntin g c l e v e r co c ktails, and sa b o r in g t h e o cc asional b ottl e of C h am pag n e. in ot h e r wo r ds, it ' s always 5 o ' c lo c k . Craig Collins creates many original cocktail recipes—here he trims zest to infuse his own limoncello recipe.


raig Collins, beverage director for the ELM restaurant group—the geniuses behind Easy Tiger, 24 Diner, and Arro—usually logs 12-hour workdays. But when those

days often start with wine tasting and end with training staff to make a new cocktail he’s created, Collins insists, it doesn’t feel like work at all. “I don’t feel like I have a job,” he says. “I’m doing something I truly love.” True love, for Collins, started with more-fleeting desires: He freely admits that he got into the wine business “to meet women.” When he was still in college, he confessed as much to the owner of a winery in an interview, and the owner, appreciative of his honesty, responded with a job offer. It was while studying abroad in Italy, though, that Collins got serious about wine. Experiencing a mismatch between available funds and the many wines he wanted to try, Collins started a club, collecting lire from his fellow travelers, reading up on wines each week, and presenting them to the group. It was one of those wines, Collins says, that was his aha moment. “It was a 1998 Bran Caia Blue—a Super Tuscan from Italy that is a blend of Sangiovese and merlot,” he says. “It was really one of those things where your heart stops and you’re like, ‘Oh my God, this is the most beautiful


may 2014

Collins’ work for Arro involved creating an entirely French wine list to compliment its menu.

thing I’ve put in my mouth.’ It was the moment when I knew what I was going to do for the rest of my life.” P h oto g r a p h y by l e a h ov er s t r ee t

And he followed through, too. In the midst of a burgeoning career in wine, Collins passed the Master Sommelier exam in 2011, joining the ranks of barely more than 200 people in the world who’ve attained the membership. If it sounds difficult, that’s because it is .Collins took his first Master Sommelier exam in 2001. In one part of the exam, he had 25 minutes to identify the variety, vintage, and region of six different wines—in a blind tasting. Today, Collins’s work is less high-stakes but just as exciting to him. “Through wine I can connect with anyone,” he says. “It’s geology, it’s art, it’s chemistry, it’s history and business. Having a little bit of knowledge about each one of those facets of wine allows me to have conversations with some of the coolest people in the world.” j. netzer Finding the seam when sabering is a crucial step, but not as crucial as making sure the bottle is ice-cold.

Collins is a master sommelier, a distinction held by just 200-some people in the world.

HOW TO SABER WINE, from Craig Collins: 1. Chill your Champagne for 24 hours. Then, 30 minutes before you plan to celebrate, submerge the neck in an ice bin. This is the crucial step: You want to make the glass as cold and brittle as possible. 2. Gently remove the foil and find the seam on the bottle. 3. Move the saber along the seam quickly. The pressure will expel the top of the bottle off. No saber handy? Use the back of a chef’s knife. 4. Drink up. And don’t necessarily wait for a special occasion, Collins says. Champagne, especially when sabered, is a special occasion.

Collins, shown here sabering champagne, says that champagne shouldn’t be saved for a ‘special’ occasion, that champagne itself is the occasion. may 2014



Finn & Porter is fresh and modern. Locally sourced and exquisitely presented. Known for the freshest seafood, steaks, sushi and produce the state of Texas has to offer. Prepared by Chef Peter Maffei, with his talent for selecting the best of the season and allowing its flavor to shine.

500 e. 4th street | austin, tx 78701


i n s p i r at i o n b oa r d

Inspiration Board:

Alexandra Manley

Since 2008, chef Alexandra Manley has been an intrinsic force behind every eatery that restaurateur Larry McGuire has opened in Austin, including Elizabeth Street Café, Clark’s, and Perla’s. Most recently, she has been at the culinary helm of Josephine House, the charming and elegant establishment at the corner of West Lynn and Waterston. Given Manley’s extraordinary success to date, where does this young chef get all of her energy and inspiration? She starts close to home, with her parents. Her seasonal approach is informed by her family’s garden when she was growing up in Bethesda, Maryland. Manley’s parents also enjoyed looking for the perfect ingredient. “We would hunt down ethnic grocery stores in search of the best liverwurst, stinky European cheeses, Russian rye bread, and pickled herring,” recalls Manley.Many of the flavorful ingredients for her farm-to-table menu are harvested directly from the gardens that are shared by Josephine House and Jeffrey’s. “It is so inspiring to pick something directly from the garden and put it on the menu a few minutes later,” says Manley. “Right now we have beautiful lettuces and herbs. Fava beans, cardoons, and puntarella are on their way.”


may 2014





Inspiration Board 5.



6. 7.






12. 14.

1. Old-school food writers: “Richard Olney, M. F. K. Fisher, and Elizabeth David. I still remember reading Alice Waters’s Los Angeles Times obituary for Olney.” 2. Photo of Alex’s parents, Jeff and Masha Manley, from their wedding day, September 18, 1965: “My dad is a compulsive researcher; my mother, a great improviser. He would make a big meal every Sunday and my mother would spend the rest of the week creating dinner with the leftovers.” 3. Julia Child’s The French Chef: “I love watching old episodes. Child’s joy is contagious.” 4. Coffee: “Some days my schedule is an excuse for trips to Houndstooth, Once Over, Medici, Flat Track, or Brew & Brew. There is only so much caffeine I can consume in a day—it is important to choose wisely!” 5. Jacques Pepin’s La Technique: “A classic and a favorite.” 6. Local produce: “We are so lucky here in Austin to have urban farms like Springdale, Boggy Creek, and HausBar, to name a few.” 7. Canelé mold: “I picked this up during my travels in France.” 8. Dark chocolate: “I always have a bar in my purse and several on the counter at home. The breakfast of champions is a square of dark chocolate and a cortado.” 9. Canal House Cooking, by Christopher Hirsheimer and Melissa Hamilton: “One of my favorite cookbooks.” 10. Butter-knife pendant and necklace: “Butter is the key, so I wear this pendant around my neck.” 11. Beurre d’Isigny with coarse sea salt. 12. Yard eggs: “Chickens eating real food of their own choosing makes for exciting egg eating.” 13. Cup and saucer: Essentials for cappuccinos. 14. Spread from The Whole Beast: Nose to Tail Eating, by Fergus Henderson: “Henderson also has a restaurant in London called St. John where I had one of the best meals of my life.”

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Alex handles the marketing and sales side of the business while Michelle is in charge of the gardening and purchasing.

Monument Market focuses on local and seasonal food direct from the source.

The market brings the best of a weekend farmer’s market to downtown Georgetown seven days a week.

Monument Market

Managers Alex Weber and Michelle Akindiyaaim to produce quality goods that are local, seasonal, and organic. Together they work to uphold these three pillars daily.

A G eo rg e tow n m a r k e t o f f er s a g row i n g b o u n t y o f f r e s h , lo c a l ly i n s p i r ed fa r e .


he beauty of a farmers’ market is in its vibrant, just-harvested cally sourced produce that is seasonal and organic whenever possible, freshness—the promise of flavorful and nourishing seasonal we offer that diversity for folks who can’t make it to an actual farmers’ produce. Monument Market, which opened in 2011, brought market every weekend.” Weber and Michelle Akindiya manage the store: he handles the this same pledge of freshness to downtown Georgetown. The retail market shares one over-an-acre sized city block with its counterpart, marketing and sales side of things, and she’s charged with the garthe popular Monument Cafe, as well as with its own produce and herb den and purchasing. Since they took over the business from founder gardens. While most of the products (all from farms within a 300-mile Jeanette Murphy a year and a half ago, they’ve worked to expand the market while staying true to its commitment to sustainability. radius) are sold to customers, some go straight to their kitchen. To that end, the market holds weekly gardening classes and biStarting this month, the market will literally connect to the café (via a new doorway), and early this summer a smoothie bar with a range of monthly cooking classes, taught by other staff members. There’s also an in-house bread program and a grab-and-go deli that offers quick fruit and vegetable concoctions will be added to the mix. Monument Market covers all the bases for urban foodies, including meal solutions for locals. “I really like picking up a fresh melon that’s just ripe and warm locally grown and/or produced fruits and vegetables, olive oils, beer and wine, coffee, honey, and more. In other words, it’s one-stop shop- from the sun and bringing it inside and selling it,” Perry says. “With urban farming in general, you’re growing food right ping for locavore foodies. 500 S Austin Ave where the people are; it doesn’t get much more direct “Monument Market is the retail version of a farmers’ Georgetown, TX than that.” e. banks market,” says co-manager Alex Weber. “If you want


may 2014

P h oto g r a p h y by k at e l e s u eu r

Chris Caselli Photography



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The World at War, 1914–1918 Drawing on the Ransom Center’s extensive collections, this exhibition illuminates the experience of the war from the point of view of its participants and observers, preserved through letters, drafts, and diaries; memoirs and novels; and photographs and propaganda posters. Through August 3, 2014 21st and Guadalupe Streets Free admission, donations welcome


"The Penelope" is topped with smoked speck, fresh mozzarella, arugula, and tomatoes.

r e s e r vat i o n s A rustic setting is a part of the charm.

Cinnamon and Chad Nemec traded real estate for a life of pies.

Stanley's Farmhouse Pizza

13187 Fitzhugh Road (512) 900 9079

I ’ v e N e v er B een to H e av en , b u t I ’ v e B een to S tanl e y ’ s P iz z a .


here’s something magical that happens when you combine pizza from a woodburning oven, cold craft beer, and a Hill Country setting on a late-spring afternoon. At Stanley’s Farmhouse Pizza, golden sunshine casts a warm glow on hipsters in their finest ironic casual wear, aging hippies from Lakeway in tie-dye, tipsy parents and their under-supervised children, and the occasional intrepid foodie from Waco gathered in an open-air barn and on blankets spread under gnarled oaks and pecans. The thrill of the quest and whatever unexpected turns it may take enhances the experience—driving south of Austin, then down a winding gravel road to a small restaurant attached to a brewery. But there’s also slow-fermented pizza crust, chewy and slightly charred from a wood fire, and a carefully curated selection of brews (19 on tap). Like a long, languid feast in Europe, where lunch lingers more or less until dinner, there’s the luxury of an afternoon when waiting an hour or so for pizza that’s a million times better than it needs to be is a pleasure rather than an annoyance. And do try to be patient—


may 2014

the unexpected popularity of Stanley’s (on a recent Saturday they served 1,400 people and made 430 pies) can translate to long lines. The proprietors are expanding the operation in fits and spurts, but that will take time, just like their pizzas. Stanley’s shares the ranch property with the critically acclaimed Jester King Brewery, which frequently offers tours with tastings. As any beer geek will tell you, Jester King specializes in distinctive sour brews; if you prefer a clean, crisp lager, or a glass of wine, you can get either in a mason jar at Stanley’s. If you stay long enough, you can watch the sky fade into a deep Texas twilight. Really, what’s your hurry? The open-air restaurant is on Ceres Ranch— Stanley was the ranch’s first bull. Owners Chad and Cinnamon Nemec are committed to quality, as evidenced by a menu focused on one thing. There are salads and desserts, but the message is clear: we’re all here for the pizza. Ingredients are impeccably sourced, with an emphasis on local that is thoughtful (goat cheese from Pure Luck Dairy in Dripping Springs)

rather than dogmatic (they use mozzarella from Wisconsin, because they found it’s the best product for their fiery ovens). The pizzas are named after Stanley’s girlfriends, their cows—our favorite was the Tina ($13) with extra virgin olive oil, fresh mozzarella, Fontina, and a shower of fragrant chopped basil (for the price of an additional topping you can add prosciutto, and that’s a very good idea). For lovers of red sauce, there’s the Dexter ($14.50), with a clean, tart, judicious smear of sauce, pepperoni, Italian sausage, sweet caramelized onions, and spicy Calabrian chiles. There are a few unorthodox toppings—BBQ sauce and brisket—but even this seems to work in the context of mesquite and big blue sky. As any pizzaiolo will tell you, it’s not about the toppings anyway. The most precious ingredient in Stanley’s pizza is time. The dough gets a cool, three-day, slow rise, resulting in a tangy, complex flavor impossible to achieve through shortcuts. Perfumed with wood smoke, blistered and bubbled—this is pizza to plan a day around. e. winslow P h oto g r a p h y by w y n n m y er s

Westview on Lake Austin, Eanes ISD

Downtown Spring Condos

Travis Heights East

Charlotte Brigham Broker, MBA

512.423.5707 |

512.473.0078 | 2727 Exposition Blvd Suite 110 |

Dinner & Drinks

dining guide

From brisket to brussels sprouts, our picks of the best places to eat and drink Austin Restaurant Week participants 219 WEST

mostly-Italian wine list,


(512) 331 5788


Congress restaurant, Bar

612 W 6th St

complete with an outdoor


Authentic Chinese cuisine in

507 San Jacinto

Congress stirs up classic

(512) 474 2194

patio for sipping.

4800 Burnet Rd

a comfortable atmosphere.

(512) 474 9899

cocktails and delicious

Delicious thin crust pizza

upscale fare.

(512) 371 1600

Lively warehouse district hangout, with a rooftop


Apothecary’s soothing


and wine selections in a

bar and some of the best

319 Congress Ave

ambiance and excellent

408 E 43rd St

cozy setting.

happy hour tapas in town.

(512) 472 1884

wine selection make for

(512) 451 1218

locally-minded Ameri-

a happy spot to get wine

The chic little Hyde Park


(512) 382 5557


can offerings in a

and enjoy a quick bite with

trattoria offers delicious


A great place to stop when

1005 W 34th St

charming setting; per-


Italian cuisine, like saf-


you’re going out for a night

(512) 371 3400

fect spot for a decadent

fron risotto with seafood.

79 Rainey St

on the town, this sushi and

Consistently good Ameri-

downtown brunch.

(512) 386 1656

bar hotspot stays open until 2am on the weekends.

can fare that toes the

206 Colorado St

601 W 6th St

Austin Land and

Banger’s brings the Ger-

casual/fancy line—good

Andiamo Italiano

(512) 992 2776


man biergarten tradition

for weeknight dinners

2521 Rutland Dr

From Easy Tiger and 24

1205 N Lamar Blvd

stateside with an array of


and weekend indulgences

(512) 719 3377

Diner’s ELM Restaurant

(512) 472 1813

artisan sausages and over

(at the downtown Whole

alike. Order the chicken

This neighborhood

Group, this recently

The capitol's only in-

100 beers on tap.

Foods Market)


restaurant located in

opened spot offers rich

dependent and family-

an unassuming North

French favorites and an

owned steakhouse serves


(512) 345 5000


Austin strip mall offers

excellent wine list.

aged beef the same way

200 Congress Ave

Grab a bottle and a snack


delectable, homemade

they have for over 17 years.

(512) 827 2755

to share, then the Whole

3801 N Capital of TX Hwy

Italian fare that is fresh


Order their fresh seafood

A classy middle ground

Foods bartenders will un-

(512) 327 5505

and locally sourced.

8650 Spicewood Springs

as an appetizer and you

between Second Bar +

cork it and provide glasses

Rd, Ste 115

won't regret it.

Kitchen, and the upscale

for you at no extra charge.

Great espresso bar and a




may 2014

525 N. Lamar Blvd

©2013 Bob’s Steak & Chop House

Austin’s prime spot for prime steaks. We know you’ve heard about us … the food, the

atmosphere, the service. Bob’s Steak & Chop House exceeds its reputation from the moment you walk in

A ndy Dixon

the door. Come in and see for yourself. Don’t be the last one to become addicted to Bob’s.

301 Lavaca Street Austin, TX 78701 512-222-2627

Wally Workman Gallery 1202 W. 6th St. Austin, TX 78703 512.472.7428

Tues-Sat 10-5 Duchess on Horse (After Velázquez), acrylic & oil pastel on canvas, 64 x 54 inches

v i e w t h e e n t i r e r e s ta u r a n t g u i d e o n l i n e at t r i be z a .co m




An excellent upscale


Both the pancakes and

800 W 6th St Ste 100

716 W 6th St

1900 S 1st St

Mexican restaurant with a

1200 W 6th St

hamburger are legendary.

(512) 436 9633

(512) 476 8226

(512) 416 1601

late-night happy hour.

(512) 297 2525

Another unique addition

Rooftop dining on West

Affordable wholesome

Small and typically


to Austin’s dining scene

6th, Benji’s offers a fresh,

vegetarian cuisine, includ-


crowded, Clark’s’ extensive

2337 E Cesar Chavez St

from Chef Parind Vora. A

innovative approach to

ing soups, salads, and

111 E Cesar Chavez

caviar and oyster menu,

(512) 524 1540

diverse and approachable

Tex-Mex where seafood


(512) 478 2991

sharp aesthetics, and

An East Austin haven for

menu with rice bowls,

and Mexican influences

Local celebrity chef Shawn

excellent service make it a

vegans and vegetarians.

sandwiches, cioppino, and

adorn the menu.


Cirkiel has turned what

refreshing indulgence on

1201 E 6th St

used to be a drab TGI

West Sixth Street. Indoor


a view of bustling down-


(512) 382 1189

Friday's into Austin's hot-

and outdoor seating is

340 E 2nd St

town Austin.

500 W 6th St

Argentinean specialties

test new dining venture.


(512) 469 0000

(512) 477 2377

like meat sandwiches on

Chavez boasts homemade


A rustic, underground

baguettes, empanadas,

mole and tamales, and a


with a chic atmosphere

1500 S Lamar Ste 150

restaurant owned by

and tasty pastries. Inti-

gorgeous view overlooking

200 Congress Ave

and a wide selection of di-

(512) 473 2211

Sandra Bullock serving

mate patio seating.

Lady Bird Lake.

(512) 827 2760

verse dining choices. Grab

Hoppin' Spanish tapas

up French-inspired dishes

An upscale dining expe-

an intimate corner table

restaurant in a modern

with Southern twists: The



rience with great wine

and enjoy lunch, dinner or

South Austin setting. The

fried green tomatoes are

1519 E Cesar Chavez



happy hour!

octopus is a perfect dish,

the perfect indulgence.

(512) 524 2523

8650 Spicewood Springs

more, with a patio offering

Wood-fired pizza in an

Rd, Ste 127 (512) 336 8889



Reservations recom-


elegant, trendy vibe; get

Don’t let the small size

2027 Anchor Ln

238 W 2nd St


1115 E 11th St

the Fresca pie.

fool you, this hidden gem

(512) 614 2260

(512) 472 9463

provides some of the most

Ranch-to-table cuisine

An excellent place for a

as are the potatoes bravas.

(512) 542 9542 BARLEY SWINE

A cozy, French-inspired


authentic fresh noodles in

and an elegant take on

date; drink a bottle of

2024 S Lamar Blvd St

bistro serving up break-

1200 W 6th St


bar fare.

wine at one of the cozy

(512) 394 8150

fast, lunch, and dinner.

(512) 322 9226

Chef Bryce Gilmore offers


A classic American grill

Innovative and flavorful

small plates with locally


plates with fresh ingredi-

sourced ingredients which

1321 S Congress Ave

ents in a quaint and inti-

pair with craft beers and

(512) 916 1315

mate atmosphere.

fine wines, guests sit at

An inviting trattoria with

communal high top tables.

warm Tuscan colors.


Small bar up front and

201 W 3rd St

cozy booths in back.

(512) 542 9670

may 2014

CHINATOWN 3407 Greystone Dr, (512) 343 9307 & 107 W 5th St (512) 637 8888 Some of the best traditional Chinese food in town. Fast service in the dining room and delivery is available.

sidewalk tables. COUNTER CAFÉ 626 N Lamar Blvd


(512) 708 8800

2209 E Cesar Chavez St

It’s nothing fancy, but this

(512) 574 3691

tiny shotgun-style diner

An exploration of aromat-

has some of the city’s best

ic curries across the Asian

breakfast offerings (and

continent, from India to

the lines outside to match).



rek offer out-of-this-world


612-B E 6th St

pan-Asian food from three

1025 Barton Springs Rd

(512) 369 3897


(512) 609 8923

Rich chicken broth-based

Chef-driven, authentic

ramen and a simple,


veggie-friendly menu from

1100 E 6th St

the owners of the popular

(512) 467 4280


Kome Sushi Kitchen on

Delicious vintage cocktails

85 Rainey St

Airport Blvd.

in an eccentric space.

(512) 474 2776

Enjoy local art, music, and

Husband and wife team

cuisine by Sonya Cote.

Iliana de la Vega and


Mexican cuisine.

Ernesto Torrealba serve

(512) 391 7162


up authentic cuisine from

With a blend of his-

709 E 6th St

Mexico’s interior. Dine al

tory, class, and charm the

(512) 614 4972

fresco on the charming

Driskill Bar is unbeatable

Delicious bake shop up-

Rainey Street patio.

if you want a classic, old-

stairs and beer garden

school Austin experience.

downstairs. Enjoy the


signature house-made

315 Congress Ave


(512) 473 2279

Due Forni 106 E 6th St Ste 106

Cool jazz in a dark base-

(512) 391 9300


ment; go early for an inti-

Serving up Roman and

755 Springdale Rd

mate cocktail, or late for

Neapolitan style pizza

(512) 428 6500

jams in a packed house.

from two specially de-

Weekends at the farm have

signed brick ovens, Due

never been more delicious:

Eleven Plates &

Forni combines the art of

Chef Sonya Cote of Hillside


simple, delicious food and

Farmacy teamed up with

3801 N Capital of Texas

timeless, easy wine.

Springdale Farms this year


to create a (literal) farm-

(512) 328 0110


to-table concept restaurant

Specializing in New

1618 E 6th St

on the East side, serving

American cuisine, tapas

(512) 422 5884

a seasonal prix fixe menu

and small plates, this

Chefs Paul Qui, Moto

under a the canopy of a

casual wine bar offers

Utsonomaya and Ek Tim-

majestic Texas elm tree.

over 100 fine wines from

Austin Restaurant Week

MAY 11-14 | 18-21


his year TRIBEZA is proud to partner with Austin Restaurant Week (ARW), to produce the bi-annual culinary event that takes place each spring and fall. Come hungry! The eight days of dining during ARW’s spring season will take place on May 11-14 and 18-21, during which time Austinites can dine (and wine!) at participating restaurants for lunch, brunch, and dinner. The prix-fixe menus offer varied options that include signature dishes, all while giving back to a notable cause. Each restaurant will donate $2 from each meal to Meals on Wheels and More, which in turn funds 1 meal for a person in need. A special thank you to all the ARW Sponsors: Velocity Credit Union, Deep Eddy Vodka, Zagat, SWBC Mortgage, and Better Bronze. A complete list of participating restaurants can be found at restaurantweekaustin. com; reservations strongly encouraged. Stay up to date on Twitter @austinrestweek (#austinRW). p. disbrowe may 2014


v i e w t h e e n t i r e r e s ta u r a n t g u i d e o n l i n e at t r i be z a .co m

around the world as well

of Southern Brazil right

Fogo de Chao

eponymous eatery is a

serves upscale Mexican

the most famous patios

as 11 different locally

here in the heart of Texas.

309 E 3rd St

true Austin institution. Go

cuisine and a spacious

on South Congress. Try

crafted beer options. Dish-

Indulge in generous por-

(512) 472 0220

early and be prepared to


the Queso Flameado with

es range from the most

tions of perfectly cooked

An authentic Brazilian

wait! (It is worth it.)

elegant (think duck confit)

meats while experiencing

steakhouse that shares

to casual perfection (the

some of the best service

the gaucho way of prepar-



classic hamburger).

in town.

ing meats. Enjoy a fine

407 Colorado St

1900 Rio Grande St


dining experience unlike

(512) 494 6916

(512) 495 1800

4800 Burnet




any other with incredible

Their official motto pro-

Modern spins on Ameri-

(512) 458 1100


509 Hearn St

service and a well-versed,

claims, "Hot dogs and

can classics and locally-

Upscale-casual Italian;

1501 S 1st St

(512) 236 0642

friendly staff.

cold beer," and...yep, that's

sourced veggie sides inside

solid pasta specials, in-

(512) 291 2881

A husband and wife team

basically it. Bacon-infused

the new Hotel Ella.

credible desserts (orange

A charming French-

cook up delicious Europe-


bloodies, a dozen different

Vietnamese eatery with

an-style dishes like pork

616 W 34th St

artisan hot dog options,


a colorful menu of pho,

schnitzel and paella.

(512) 420 8400

and one of the best beer

91 Red River St

olive oil cake!), and an interesting wine list.

Fresh, inspired sandwich-

lists in town: Frank is

(512) 480 2255


brant and comfortable

Finn & Porter

es, soups, and salads in

both a markedly more

With an extensive yet

2310 Manor Rd

surrounding patio.

500 E 4th St

a charming, refashioned

civil alternative to dirty

cozy covered patio, G’Raj

(512) 243 6702

(512) 493 4900

cottage and porch.

downtown night and your

Mahal offers a surprising

It's comfort food meets

hangover's best friend.

amount of ambiance for a

sports bar meets beer

food trailer.

pub in Cherrywood, an

banh mi, and more. Vi-


chorizo and jalapenos. GOODALL'S KITCHEN


Recognized for its award-

2307 Hancock Dr

winning wine list and


(512) 371 6840

steaks, this Domain staple

2330 W N Loop Blvd


A café and grocery with

is also the source for some

(512) 459 4121

915 N Lamar Blvd


craft beer and elevated bar

both Louisiana and

of the freshest seafood and

An Austin institution for

(512) 428 5077


food. Get the namesake:

French sensibilities by

sushi in town. It's surf and

over 30 years, serving up

Tasty chicken al carbon,

811 W Live Oak St

The Haymaker is an open-

Thomas Keller-trained

turf with a contemporary

delicious interior Mexican

refreshing agua frescas,

(512) 444 4747

faced roast beef sandwich,

Sarah McIntosh.


menu and a killer brunch.

and the best guacamole

Feast on continental

topped with flavorful slaw,

Reservations recom-


brunch under the patio’s

tomatoes, a fried egg, deca-

majestic oaks. Try the

dent gruyere sauce, and—

milk punch: it’s legendary!

wait for it—french fries.

easygoing place to get a





10000 Research Blvd

2905 San Gabriel St


3309 Esperanza Crossing

(512) 345 5600

(512) 474 2905

900 E 11th St

Ste 100 (512) 833 6400



Austin's premier Brazil-

Mediterranean plates for

(512) 653 1187

300 W 6th St #100

1412 S Congress Ave &


ian steakhouse, offering

sharing. Sip a handcrafted

Crowned Best BBQ Res-

(512) 236 1795

4800 Burnet Rd

2026 S Lamar Blvd

the bold flavors and style

cocktail al fresco on the

taurant in America by Bon

Perfect for a date night

(512) 447 7688

(512) 442 3373

lovely patio.

Appetit, Aaron Franklin’s

at the Domain, Gloria’s

No frills tacos and one of

Equal parts charcuterie,

may 2014

mended! GLORIA’S




















































R e s t a u r a n t L i s t a s o f 4 .1 5 .1 4


Join us for special prix fixe menus at restaurants across town! For every Austin Restaurant Week meal purchased, $2 is donated to Meals on Wheels and More.


M AY 1 1 -1 4 | 1 8 -2 1 Reservations & Menu details available at


v i e w t h e e n t i r e r e s ta u r a n t g u i d e o n l i n e at t r i be z a .co m

cheese, and wine shop,

(512) 472 6770

Larry McGuire, all while

and out, Justine’s has Aus-

curry dishes all served up


Henri’s offers a cozy space

A Warehouse District

maintaining the execu-

tin looking east. Expect a

by the friendly staff.

314 Congress Ave

to explore new wines or

highlight, Delectable Pe-

tion, top-notch service,

crowd, even late at night.

take a bottle home.

king Duck and memorable

and luxurious but wel-

specialty cocktails.

coming atmosphere that


Authentic Italian in a cozy


1200 E 6th St

downtown setting; known

makes Jeffrey’s an old

419 Colorado St

(512) 605 9696

for their wickedly rich and

Austin staple.

(512) 320 8883

In the heart of South First,

delicious Spaghetti alla

Popular downtown spot

La Barbecue whips up



for some of the best sushi

classic barbecue with free

in town.

beer and live music.

1209 E 11th St


(512) 628 0168


Hillside Farmacy is locat-

7720 Hwy 71 W

ed in a beautifully restored

(512) 852 8558

1601 Waterston Ave

50s-style pharmacy with

Savor country favorites

(512) 477-5584

a perfect porch for people

from Chef Jack Gilmore

Rustic, continental fare



(512) 215 9778

watching on the East Side.

on the covered patio.

with an emphasis on fresh,

4917 Airport Blvd

400 W 2nd St

A gorgeous spot to enjoy a

local and organic ingredi-

(512) 712 5700

(512) 499 0300

luxurious French-inspired


ents. Serving lunch, after-

More than just sushi, this

Delectable cocktails, tasty

prix-fixe meal in an inti-

11506 Century Oaks Ter-

noon snacks, and evening

eatery serves up Japanese

tacos and appetizers,

mate dining room and table


race #128

cocktails, the shady porch

comfort food, including de-

delicious main courses,

that seats just 34 diners.

3110 Guadalupe St

(512) 834 4111

is the perfect spot for a

licious, homemade ramen.

all inspired by the hip and

(512) 537 0467

The second restaurant

late-afternoon paloma.

A gastropub with French

concept of Executive Chef

inclinations, a beautiful

and Partner Kent Rath-


the bend

patio, and unique cocktails.

bun, delivers a unique

4230 Duval St

3509 RR 620 N


This Texas tavern serves

array of tantalizing dishes

(512) 452 1040

(512) 266 1369


up comfort foods with a


in a comfortable upscale

An old school, family-run

Best handling of wild

401 W 2nd St

variety of drink options

5111 Airport Blvd

setting. Go for the shop-

Tex-Mex favorite in Hyde

game in town—delicious

(512) 494 1500

and 14 big screens to

(512) 600 4999

ping at the Domain, and

Park. Cash only! Order the

quail salad, rattlesnake

Not your standard BBQ

watch your favorite games.

A choice pizza place for

stay for a delicious dinner!

green chicken enchiladas.

cakes and grilled venison

fare, meats are given an

Located in the Hilton

chops with lobster tail.

Austin twist, like the rib-


Oysters, cheese plates, and nightly dinner specials.

LENOIR 1807 S 1st St

hudsons on

a spontaneous night out.


(512) 479 8131 LA BARBECUE

bohemian Condesa neigh-

Liberty Tavern

borhood in Mexico City.

500 E 4th St (512) 493 4901

Fresh and simple. Try the



roasted olives and the kale

1204 W Lynn St

4710 E 5th St


sugar and mustard. Tucked

Little Barrell &

salad too!

(512) 4775584

(512) 385 2900

621 E 7th St

away in the historic Schnei-


This historic Clarksville

With its French bistro

(512) 275 0852

der Brothers Building in the

1716 S Congress Ave


favorite got a welcome

fare, impressive cocktails,

Healthy, tasty Korean

2nd Street District.

(512) 582 1229

310 Colorado St

facelift last year from

and charming décor inside

options like bulgogi and

may 2014

eye glazed with brown

New from the owners of

Botticelli's, this little resto

Road. Different loca-

(512) 458 6200

serves New American/

tion, same straight-up

Fresh and classic sushi,

comfort food. With an

Southern goodness, from

sashimi and bento boxes.

impressive 24 bar seats,

Moon pies to fried green

they have the biggest bar

tomatoes to corn muffins


on South Congress.

to the crème de la crème:

507 Calles St

fried chicken.

(512) 236 1022


Created by Rainey Street



proprietor Bridget Dun-

98 San Jacinto Blvd


lap, Mettle offers a diverse,

(512) 478 4500

4700 W Guadalupe St

often-experimental menu

Pass time in the luxurious

(512) 419 9700

exciting for omnivores and

confines of the Four Sea-

Casual Italian fare and

vegetarians alike.

sons’ lobby bar, where they

a well-stocked gourmet

whip up both classic and

grocery, alongside a deli,


adventurous cocktails.

bakery, and espresso bar.

303 Red River St


Grab a gelato and unwind

(512) 236 9599


on the patio overlooking

Both a popular din-

1303 S Congress Ave

the Triangle.

ner and brunch spot,

(512) 444 8081

Chef Shawn Cirkiel of Olive & June



Moonshine’s decadent

A futuristic dining experi-


Southern comfort food is

ence on Congress, inspired

310 Congress Ave

a downtown favorite.

by the vibrant culture and

(512) 472 7555 &

cuisine of Tokyo.

10201 Jollyville Rd


(512) 345 1042

360 Nueces St #20


Definitely not your stan-

(512) 320 0297


dard Tex-Mex, upscale

Mulberry is a wine bar

5408 Burnet Rd

Manuel’s hits all the right

and New American

(512) 514 0664 &

notes for it’s upscale Mexi-

style restaurant that has

2218 College Ave

can cuisine, cleanly pre-

received praise for its

(512) 297 2423

sented in a classy setting.

cozy atmosphere, unique

This year the South Con-

design, carefully prepared

gress favorite opened a


cuisine, and an expertly

new outpost off Burnet

4636 Burnet Rd

curated wine list.


T U E S DAY, M AY 6 , 7 p m OLIVE & JUNE 3 4 1 1 G L E N V I E W AV E N U E Tickets $90 | may 2014


v i e w t h e e n t i r e r e s ta u r a n t g u i d e o n l i n e at t r i be z a .co m


(512) 804 2700



is one of the hottest new

and you’ll forget you’re

11506 Century Oaks Ter

A brunch favorite em-

802 Red River St

4729 Burnet Rd

spots in town for Japanese

even in Austin. Come

(512) 339 4440

phasizing fresh and local

(512) 243 7874

(512) 436 9605

food: an unparalleled

here for a slow, relaxing

Guests enjoy modern Italian

produce; an exciting and

Elegant Mexican cuisine

Was there every anything

dining experience set

evening to experience

cuisine in a sleek interior at

diverse menu, from foie

in a rustic home with an

better than pizza and

under an airy, beautiful

delicious Russian cuisine,

this Domain standout.

gras to French toast.

enchanting patio.

beer? A welcome addition


and don’t miss out on their many infused vodkas!

to North Burnet, PintNO VA KITCHEN & BAR



house offers house-brewed


87 Rainey St

200 Lee Barton Dr


beer on draft, consistent

8557 Research Blvd Ste 126


(512) 382 5651

(512) 473 3700

1400 S Congress Ave

pies, and great lunch

(512) 339 0855

1917 Manor Rd

Subtle design elements

Eclectic fine dining in an

(512) 291 7300


Japanese comfort food at

(512) 391 2337

make the space cohesive

inviting setting of one of

A South Congress staple:

its finest in Austin’s first

Salty Sow serves up cre-

and modern, and its

Austin’s famous landmark

Expect the freshest fish


brick and mortar, ramen-

ative signature drinks,

and oysters flown in daily

2004 S 1st St

centric eatery.

including a yummy Blue

creative twists on classic, comforting dishes from a

homes. A spacious patio

from both coasts, carefully

(512) 441 5446

pork belly/sirloin burger

overlooks Lady Bird Lake.

prepared with simple yet

Between the salsa bar,


Smash. The food menu,

elegant flavors. Go early

patio seating, and deli-

616 Nueces St

heavy with sophisticated

to seasonally topped flatbread pizza are downright


on a nice day to eat oysters

cious margaritas, this is

(512) 479 7616

gastropub fare, is perfect


301 E 6th St

and people-watch on their

one of Austin’s beloved

Eclectic and spicy! Mmm,

for late-night noshing:

(512) 474 9898

fantastic front porch.

Tex-Mex icons.

the crispy oysters, or the

think triple-fried duck fat

Ranch Slice of Ice, best

fries and crispy Brussels

in town.


Olive & June

This downtown spot is

3411 Glenview Ave

crowded, but the happy

Perry’s Steakhouse


(512) 467 9898

hour–with half-price oys-

& Grille


Celebrated Austin Chef

ters and tasty cocktails—is

114 W 7th St

908 Congress Ave



Shawn Cirkiel created

a local favorite.

(512) 474 6300

(512) 476 3131

701 Congress Ave

624 W 34th St

Located downtown in the

Downtown Italian restau-

(512) 583 0000

(512) 535 0076

this southern Italian-style


berry-Lemon Thyme

restaurant with a menu


historic Norwood Tower,

rant dishing up delicious

Great spot for lunch with

A cozy spot that serves up

that highlights local,

208 W 4th St

within easy walking dis-

antipasti and huge por-

coworkers or an elegant

delectable flavor combina-

seasonal ingredients and

(512) 494 4011

tance of the Capital Com-

tions of Italian fare; great

night out with friends and

tions of New Haven style

includes Southern and

Enjoy prohibition-style

plex and other downtown

date-night spot.


pizza pies in an inviting

some Northern Italian

cocktails at Austin’s first

landmarks. This location


absinthe bar, alongside

features unique décor,




standout dishes of smoked

patio seating and Perry’s

1600 E 6th St

307 E 5th St



duck salad and citrus-

award-winning menu.

(512) 436 9626

(512) 428 5442


2043 S Lamar Blvd

dusted salmon.

Chef Paul Qui’s new HQ

Step into Russian House

1206 W 38th St

may 2014

(512) 419 7482 &


(512) 482 8842

5900 W Slaughter Ln


Overlooking Congress

Ste 500

1600 S Congress Ave

Avenue, Swift’s Attic

(512) 288 5100

(512) 447 3905

draws from global inspira-

Fresh ingredients, tradi-

A south Austin hotspot,

tions and serves up inven-

tional recipes, and out-

we recommend South

tive cocktails in a historic

standing margaritas com-

Congress Café’s legend-

downtown building.

bined with bright décor,

ary brunch: carrot cake

attentive service, and solid

French toast and migas


menu offerings.

are to die for.

507 Pressler St



Chef Alma Alcocer is

415 Colorado St

801 Red River St

serving up a taste of the

(512) 394 8000

(512) 480 8341

Southwest in this modern,

Stylish Southern fare

Known for its legendary

industrial space.

from San Diego celebrity

music venue as much as its

chef Brian Malarkey. Go

barbecue, which is tradi-


for the decadent small

tional and satisfying.

12820 Hill Country Blvd

(512) 436 8226

izakaya restaurant near

Ste 350

with tomato jam and


(512) 263 3200


Burnet and 183. A great,

(512) 401 2424

prosciutto "dust," farm


Upscale Japanese food

507 San Jacinto St

vegetarian-friendly spot to

In the land of endless

bird lollipops with bleu

300 Colorado Ste 200

and a great ambiance

(512) 474 9899

go with a group and order

queso, The Melting

cheese, and the “cowboy

(512) 495 6504

make Tadashi the perfect

Exquisite pizzas hot out of

everything on the menu;

Pot adds a whole new


A fantastic steakhouse in

spot for a date night for

the wood-fired brick oven

all of the kimchee-rice

perspective on melted

the heart of downtown

those in the Bee Caves and

straight from Naples and

dishes are superb, and the

cheese. If cheese isn’t


Austin. Reservations

Lakeway neighborhoods.

classic antipasti.

beet and avocado tempura

your thing, they have



is a deep-fried treat worth

many entrée fondue op-

indulging in.

tions to choose from.

Ste E105

plates: duck fat fries

200 Congress Ave



(512) 827 2750


1411 E 7th St

1601 Guadalupe St

Another venture from

1417 S 1st St

(512) 628 4466

(512) 322 5131


Chef David Bull, Second

(512) 326 1999

Bold, authentic flavors

Zip in for a buffet-style

6317 Bee Cave Rd

offers a swanky bistro

The culinary masterminds

with ingredients imported

lunch or settle in for a long

(512) 327 8822


experience in the heart of

behind La Condesa cook

straight from Mexico; cozy

dinner of contemporary

3001 RR 620 S

200 Lavaca St

the 2nd Street District.

up Thai cuisine with a

outdoor seating.

Indian cuisine.

(512) 263 2366

(512) 542 3660

Lively, popular Westlake

At W Austin, TRACE

modern twist. An intimate

Always save room for chocolate fondue!


outdoor area, complete



wine bar and Italian

focuses on responsibly-


with a Thai spirit house,

800 W 6th St


restaurant. The wine list

and locally-sourced ingre-

6203 Capital of Tx Hwy

makes for an unforget-

(512) 436 9633

9070 Research Blvd

boasts more than 250

dients from Texan farmers

(512) 349 7667

table experience.

With such an amazing

(512) 458 3900

wines by the bottle.

and artisans. Great out-

Happy Hour, this is a great

It's small plates and (in-

Set in a Tuscan-style villa,

door seating and excellent

Siena captures the essence


place to start your evening

tentionally) slow service at


of its namesake region.

315 Congress Ave

with quality cocktails and

the Dojo, a new Japanese

13343 Research Blvd


delicious tapas. photography by jessica pages may 2014


v i e w t h e e n t i r e r e s ta u r a n t g u i d e o n l i n e at t r i be z a .co m







13308 FM 150 W

4200 N Lamar Blvd Ste 140

1111 E 6th St

1808 E Cesar Chavez St

519 W Oltorf


Driftwood, TX

(512) 916 4808

(512) 939 1927

(512) 524 0464

(512) 487 1569

1704 E 5th St

(512) 894 3111

The sensational sister

Deep-dish, Chicago-style

Cozy and intimate

Tapas on Oltorf in a cozy

(512) 480 9572

Nestled in the Mandola

creation of Uchi, helped

pizza from an East Austin

inside, and laid-back

setting: rich small plates

Step out for a drink and stay

Estate Winery in Drift-

by Top Chef Paul Qui. Try

food truck- perfect for a

outdoors seating, bar-

are spins on old favorites

for the classic fare, from

wood; expect hearty por-

the bacon tataki!

late night out.

tenders create high-end,

and the wine cocktails

sandwiches to frittatas.

handcrafted drinks

are a welcome surprise.

tions of rustic Italian food with a warm, welcoming



environment. Cheers!

11301 Domain Dr

4119 Guadalupe St

(512) 490 1511

(512) 465 9282


Unique twists on Ameri-

98 San Jacinto Blvd /


1110 W 6th St


1315 W 6th St

(512) 478 5355 &

Two words, Mussels and


(512) 582 1027

9400-A Arboretum Blvd

can classics. With robust

Fries. This classic, dim-lit

1950 S IH-35

Classic Italian fare made

(512) 346 3506

Four Seasons Hotel

menus for breakfast,

wine joint offers excep-

(512) 442 5337

simply and with locally-

Austinites wait hours to

(512) 685 8300

lunch and dinner, this is

tional shared plates and

This funky minimart-

sourced ingredients.

get into either the funkier

This sleek space with a

the perfect respite during

has the some of the friend-

café satisfies keep Austin

lovely trellised patio and

any shopping trip to The

liest service around.

weird with offbeat décor,


delicious food overlooks


copious beer, and cheap,



Lady Bird Lake from its



from scratch.

tasty food.

downtown locale or the

500 San Marcos, Ste 105

perch in the Four Seasons



Hotel. Indoor and outdoor

1610 S Congress Ave

609 W Sixth St


Come for a coffee and

seating is available.

(512) 441 6100

(512) 542 3380

401 Congress Ave

stay for a beer. The res-

Daily rotating menus offer

This cute downtown café

(512) 236 9600

taurant/bar serves up


the best of the season and

serves a mean morning

Nestled in the first floor of

simple espressos and cof-

801 S Lamar Blvd

the freshest from Vespaio’s

shrimp and grits; your

the Frost Bank building,

fee from Flat Track, an

(512) 916 4808

bountiful garden and local

perfect hangover remedy.

this is the spot for Gulf

ovewhelming assortment

Chef Tyson Cole has creat-

markets. A longtime Aus-

Also an array of delicious

Coast seafood. The menu

of craft beers, and a small

ed an inventive menu that

tin favorite.

pastries, fresh brewed

rotates seasonally with

but tasty food menu in

puts Uchi foremost among

coffee and some killer

other local offerings.

a minimal, industrial

sushi spots in Austin.

sandwiches for lunch.

may 2014

(512) 493 0963


northern spot.




Brazos Hall • Downtown Austin PRESENTED BY:


PA R T Y Tickets and sponsorship available at



last look

Anatomy of a Sandwich With a fierce devotion to house-made

ingredients (including charcuterie, bread, and condiments), the Noble Sandwich Company has amassed a cult following of pastrami and corned beef enthusiasts. We wrote about the m

The Fried Bologna Sa ndwich ($7) “This is an example of something my mom would make with that red ring bologna and cheese and it was just the best thing ever,” Martinez says. “Ours is more complicated, but the flavors take me back to my childhood. That’s the fun part of our job. We get to turn people on to things they’ve never tried before, but they still have that safety net that ultimately it’s a sandwich.”

White Bread: Noble Pig's Farmhouse White is enriched with butter and eggs, which creates a rich but light texture that holds up to the moisture that their hearty sandwiches deliver.

The Noble Pig 4805 Burnet Rd. (512) 666 5124

Olive Oil Pickles: To make the crunchy condiment, cucumbers and white onions are brined in red wine vinegar for five days, rinsed, then briefly boiled with olive oil, fennel seed, and other aromatics. “The oil softens the acidic punch, but still allows a bright flavor that cuts through the richness of our meats,” Martinez says.

a few years ago when they opened the original location (an unassuming storefront that quickly became an essential road trip for foodies). Since then, they’ve expanded (a few miles down 620), and the second restaurant on North Burnet Road opened last month. Whether you swing by for breakfast (try the milk biscuit with country sausage and black pepper gravy) or lunch (for the namesake Noble Pig—spicy ham, pulled pork, provolone, and bacon—or a pimiento cheese with smoked green onions, romaine, and olive oil pickles), you quickly understand that their sandwiches are anything but simple. For instance, the pork in their pulled pork sandwich is slathered with herbs and slow-roasted, moistened with the reduced jus and layered with house-cured ham and bacon. “Everybody understands what a sandwich is,” says Brandon Martinez, who co-owns the restaurant with John Bates. “Wherever you grew up and regardless of what you put inside

Sweet Yellow Mustard: Bates and Martinez have been making mustard in-house since they opened. In addition to an assertive whole-grain version, they make a sweet yellow mustard that suggests French Dijon with a touch of sweetness.

Cheddar Cheese: Makes everything better.

Mortadella: Theirs follows a fairly traditional recipe that’s flavored with pistachios, nutmeg, and house-cured pork belly. “The meat is ground twice and emulsified while it’s cold to create a very fine, smooth texture,” Martinez explains.

of it. We use this everyday comfort food as a catalyst to push the limits of what you can do.” p. disbrowe


may 2014

P h oto g r a p h y by k at e l e s u eu r

Shown: Ami chairs, playful Nido poufs and Zoe rug.





115 West 8th Street Austin 512.480.0436