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T R IBE Z A
features Rabbit + Hat Seasonal Fare Inside Eater.com Foodie Communities Waiting The Other Side of Chefs
d e pa rtm e nt s
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l arry mcguire | cover photogr aphy by r andal ford
Behind the Scenes
An Audience With...
Arts & Entertainment Calendar
Our Little Secret
images from left: paula forbes (top) and shelley mckann (bottom) by cody hamilton; bryce gilmore by jay b. sauceda; larry mcguire by randal ford; illustration by dan park.
PA R T I N G
IS SUCH SWEET SORROW H U R RY I N TO T R U l U C k â€™ S ! F R E S H F l O R I D A S T O N E C R A B S E A S O N E N D S m AY 1 5 T H . S U m m E R C R A B S E A S O N I S J U S T A R O U N D T H E C O R N E R , F E AT U R I N G F R E S H m A I N E J O N A H C R A B, D U N G E N E S S C R A B & R E D k I N G C R A B.
Downtown 4th and Colorado 512 482 9000 Arboretum 183 and Great Hills Trail 512 794 8300 www.trulucks.com
George T. Elliman EDITOR
ov e r t h e pa s t f e w y e a r s , it seems that Austin has become more than just the Live Music Capital of the World as the ever growing food scene has developed and deserves a share of the spotlight — new chef owned and operated restaurants are opening, food bloggers are aplenty and need we even say it… trailers, trailers and more trailers! Last year when we were working on the Cuisine issue, it seemed it was the year of the trailer, and now we are celebrating not only the trailers that moved into brick-and-mortars like Franklin Barbecue and Barley Swine (owned and operated by Bryce Gilmore who started with Odd Duck Trailer and was recently named one of Food & Wine’s Best New Chefs), but new stars on the scene like Tyson Cole’s Uchiko (pick up the first ever Uchi cookbook if you haven’t) and David Bull’s Second Bar + Kitchen and Congress.
Lauren Smith Ford DESIGNER
Avalon McKenzie Editorial Assistant/ Events
Senior Account ExeCutives
Ashley Beall Kimberly Chassay
Chuck Sack Vance Sack Michael Torres interns
Autumn Ashley Jenika Gonzales Valerie Lai
Flip flops and down jackets? That was the fashion in the meat locker for photographer Randal Ford and cover subject Larry McGuire.
We must give a special thanks to Lone Star Food Service and their CEO Franklin Hall who runs his family business that started in 1952. He and his hard working team allowed us to spend a half-day in their dry aging meat locker for a photo shoot with Chef Larry McGuire of Lamberts and Perla’s. Lone Star’s plant manager Tony Sousa took the time to show us their unique process (and shared coats to help us work in the 38 degree temperatures). Hall works with meat suppliers that use the most responsible and sustainable practices like Niman Ranch and they supply to everyone from private clubs to steak houses. McGuire holds Lone Star’s fine “tomahawk chop” on this month’s cover. At age 29, McGuire is already one of the most successful chef/restaurateurs around. In the coming months alone, here’s a run down of what he has in the works — Fresa’s, a delicious chicken al carbon drive thru on Lamar, and Elizabeth Street Café, a Vietnamese eatery in the former Bouldin Creek Coffeehouse space. We were thrilled that Randal Ford, the hugely successful advertising and editorial photographer, was available to capture this month’s cover (fun fact — Ford (no relation to me) often photographed the fashion column I wrote for my college newspaper called “Campus Couture”). In addition to the chefs, we also checked in on the latest in Supper Clubs, foodie communities like the Lone Star Dutch Oven Cooking Society and on the service side of the industry with editorial assistant Carolyn Harrold’s feature “Waiting.” It’s an exciting time in Austin for all of us — chefs, restaurateurs, critics and diners. Bon appétit!
Lauren Smith Ford firstname.lastname@example.org
behind the scenes look from lauren's iphone.
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i n f o @ n a k a r m s t r o n g .c o m
Randal Ford, Photographer
Kristin Armstrong Tim McClure Carla McDonald Illustrators
Joy Gallagher Dan Park
Matt Conant Randal Ford Cody Hamilton Jake Holt Jody Horton Jessica Pages Chris Patunas John Pesina Annie Ray Jay B. Sauceda Adam Voorhes Chad Wadsworth WRITERS
Kathy Blackwell Jessia Dupuy Larry McGuire Jean Murph Jackie Rangel Lisa Siva Clay Smith Karen O. Spezia
Dan Park, Illustrator Born and raised in Dallas, Texas, Dan Park spent his youth playing soccer, shooting things with his slingshot and working on his art. In 2002, he moved to New York City to further his studies at the School of Visual Arts under the guidance of Tom Woodruff. His interests range from theology and film to the UFC. A teacher himself, Dan helps students build up their own portfolios for admittance to art schools all around the country. Dan still resides in The City, where he lives and breathes art — teaching by day and working by night. We enlisted Dan to illustrate this month's "The Other Side of Chefs" feature.
Karen O. Spezia Writer Karen Odom Spezia is a freelance food and wine writer. Although professionally trained at the Culinary Institute of America, the International Sommelier Guild and the University of California Davis, her real culinary education began in her childhood kitchen watching her father grill baloney and her mother assemble casseroles. In high school, Spezia became noted for her Boone’s Farm wine tastings. At SMU, she continued refining her palate with 7-Eleven burritos and MD 20/20. An avid traveler, Karen has sampled everything from Oaxacan sautéed crickets to Peruvian grilled guinea pig. She is happily married to an Italian chef trapped in an Austin lawyer’s body. TRIBEZA is honored to have Karen writing our dining pick each month.
images courtesy of randal ford, dan park and karen spezia.
As an Austin-based photographer, Randal Ford’s work has been highlighted in Communication Arts, Range Finder, Digital Photo Pro and a host of other industry publications. His work has also been recognized by the Austin Addy’s, Graphis Magazine, Photo District News and others. He was recently included as one of the 200 Best Photographers Worldwide by Lürzer’s Archive. His clients include some of the most prestigious advertising firms and highly respected magazines around the globe. Randal, his wife Lauren, and their daughter, Layla, live in Austin. To learn more about Randal and see more of his work, visit randalford.com. This month, he photographed Chef Larry McGuire for the cover and Perspective article.
Take home a
Just below the warm patina of Fredericksburg’s rustic Hill Country charm, you’ll find an equally inviting and eclectic arts community—including national and international artists who make Fredericksburg their home. Over 20 galleries and studios offer breathtaking oils, watercolors, sculpture and mixed media. As well as impressive jewelry, ceramics, glass, stone and furniture. Come and explore our monthly First Friday Art Walk Fredericksburg. Simply put, we’re perfecting the art of inspiration.H V i s i t F r e d e r i c k s b u r g T X . o r g
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A selection of party pics from happenings in every corner of the city.
Texas Film Hall of Fame Awards
Everything is bigger in Texas and that includes the award shows. Texas-bred stars and Texan films alike were honored at the 11th annual Texas Film Hall of Fame Awards held at Austin Studios. RenĂŠe Zellweger, Rip Torn and John Hawkes were among the honorees that evening. Austinâ€™s own Friday Night
Lights received the Star of Texas Award, with Kyle Chandler and Connie Britton accepting the honor on behalf of the cast and crew. The proceeds from the gala benefit over 500 workshops, exhibitions, grants and internship programs that educate and support present and future filmmakers in Texas.
Texas Film Hall of Fame Awards: 1. Jeff & Missy Nichols 2. Rip Torn & Paul Stekler 3. Ross Moody & Jason Duncan 4. Madison Burge, Michelle & Matt Lauria 5. Turk & Christy Pipkin 6. Gary Dourdan 7. Richard Linklater & Catherine Hardwicke 8. Fairfax Dorn & Gil Gordon 9. Tito Beveridge & Guest 10. John Hawkes & Robert Rodiguez 11. Marc English & Ana Pechenik 12. Kendra Scott, Kelly Haselwood, Ali Watson, Nicole Williams & Jill McClanahan.
P h oto g r a p h y by m i m i k l a s s o n , ros y l e a p h otos & to d d wo l fs o n
Dachis Group Social Business Summit
The Dachis Group, a leading social business consultancy, hosted a spectacular kickoff for South by Southwest Interactive with a Social Business Summit at the W Austin followed by an after party to remember at Arthouse at the Jones Center, featuring sculptures by AKAirways and delicious bites from Fête Accompli.
Les Compains Event at Saks Fifth Avenue
Saks Fifth Avenue invited shoppers to join them in welcoming Les Copains to Austin. The evening featured a preview of the Women’s Spring 2011 collection, complemented by appetizers and Prosecco.
An Evening of Music at Zed’s
Set on three acres, new North Austin restaurant and music venue, Zed’s, hosted TRIBEZA readers for an evening of salsa music by Scarlet Olson, beautiful scenery, a selection of their delicious American fare and cocktails.
Dachis Group: 1. Michael King & Becca Frasier 2. Michala Monroe & Joe Pinaire 3. Aaron Moore, Richard Casteel & Amy Byrd 4. Ruby Leigh Young 5. Lesley Sanchez, Laurin Hornsby & Lauren Lockhart 6. Jeffrey Dachis, Caroline Dangson & Jaime Punishill 7. Anakin Koenig & Justin Day 8. Lara Hendrickson & Jenny Murphy Saks Fifth Avenue: 9. Susan Platt & Katherine Burciaga 10. Tanda Fox & Alexandra Lapegna 11. Sarah Swindell & Jennifer McGuire Zed's: 12. Angela Hilstrom & Tam Tran. P h oto g r a p h y by j o h n p e s i n a & co ry rya n
10 TRIBEZA Spring Fashion Luncheon Benefit
TRIBEZA felt so inspired by the passionate students in UT’s Fashion Design Program that we organized a Benefit Luncheon at Perla’s fot them. TRIBEZA partnered with a stellar host committee of fashionistas who generously supported our efforts — Gail Chovan, Erin Driscoll, Margaret Krasovec, Andra Liemandt, Carla McDonald and Mary Tally. Before the food was served, top senior design students from the program
shared their designs with the group. Perla’s created a delicious menu while guests admired the best spring fashions from By George, Julian Gold and Valentine’s Too. The talented sister duo behind Mandarin Flower Co. created beautiful arrangements for each table, and who better to style the hair and makeup of each of the models than the creative team at José Luis Salon.
Spring Fashion Luncheon: 1. Melinda & Katy Snell 2. DK Reynolds, Margaret Krasovec & Henri Coleman 3. Elise Ramero & Abbie Mahoney 4. Sarah Zeigler & Amy Edwards 5. Teresa Windham & Andra Liemandt 6. Victoria Reed-Fenimore & Susanne Byram 7. McKenzie Price & Jenny Mason 8. Rene Pettyjohn, Lauren Smith Ford & Katy Culmo 9. Maria Groten & Carla McDonald 10. Rebecca Hardeman, Mary Tally & Bobbi Topfer 11. Model in Valentine's Too 12. Colton Gerard & John Mitrowski 13. Models in By George.
P h oto g r a p h y by j o h n p e s i n a
Unveiling for Spring: Lyn Devon Charles Chang Lina 81 Poppies Jerome C. Rousseau MIH Jeans Peter Cohen Delman Shoes By Malene Birger Bridal Fashion
1818 W. 35TH ST AUSTIN TX 78703 512-407-8433 MON-SAT 10-6PM
Women & Their Work BOLD ABOUT ART Benefit Bash
Women & Their Work, showcasing contemporary art by Texas women for over 30 years, hosted its BOLD ABOUT ART Benefit Bash at the beautiful, art adorned home of Trey and Ali Watson. Guests enjoyed impeccable cuisine by Suzanne Court Catering and performances by Denise Prince and KDH Dance Company.
Rolls Royce Event at John Eagle European
John Eagle European celebrated the addition of Rolls Royce to its offerings with a blowout party, featuring Victoria, a Mexican Vienna-style beer that recently launched in Austin.
Austin Music People Launch Party
Austin Music People hosted their hello to the city with a launch party at ACL Live.Â AMP is a non-profit dedicated to preserving the Austin music culture by working with Austin music businesses, musicians and fans. The event featured performances by Ghostland Observatory, Blue October, Court Yard Hounds and more.
Women & Their Work: 1. Elizabeth Gibson & Leya Simmons Oswald 2. Elizabeth Giddens & Nanette Labastida 3. Chris Cowden & Beili Liu 4. Charlie di Piazza & Tobin Levy 5. Emily Becker, Elizabeth Chapin & Henley Sims 6. Caroline Squires, Hillarey Squires & Paige Amstutz Rolls Royce: 7. Sharon Craig & Billie Davidson Austin Music People: 8. Elizabeth Bailey & Ryan Gray 9. James Minor & Christine Fishcer 10. Lacey Newby & Jackie Harris.
P h oto g r a p h y by j o h n p e s i n a
Featuring over 30 independent designer jewelry collections, including AUSTINâ€™S fINeST
229 W . 2nd S t. | A ustin, T exas 78701 | 512.474.6500 free 2 hr parking at city hall m-f 8-5, free sat-sun 8-5
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TRIBEZA Fashion Issue Release Party
Revelers closed out the work week with a Friday night shindig to celebrate the release of TRIBEZAâ€™s Fashion Issue at the East Side offices of Public School. The collective of designers and photographers sported spring trends in a photo
shoot in the April edition. Guests sipped on cocktails by Savvy Vodka and brews by Corona Light and Victoria Beer. The Peached Tortilla rolled up in their trailer and served delicious sliders with Belgian fries and an array of tasty tacos.
Fashion Issue Release Party: 1. Katelyn Roach & Jenny Lee 2. Brian Lindauer & Elaine Shen 3. DJ Stout & Lucy 4. Kyle Osburn, Jonathan Standefer, Matt Genitempo & Garrett Johnson 5. A. Graham Cumerbatch 6. Jackie Rangel & Nick Miller 7. Linda Harrold 8. Casey Dunn & Clay Smith 9. Stephanie Anderson & Sean Paul Westfall 10. Melissa Howey & Hollis O'Hara 11. Grace Gibson & Evan Prince.
P h oto g r a p h y by j o h n p e s i n a
summer 2011 Isda Eileen Fisher Bell by Alicia Bell Johnny Was Collections Nicole Miller Tracy Reese Lauren Vidal Paris Lundström Collection Three Dots Marisa Baratelli Robin Kaplan Designs Cool summer clothes from CP SHADES Lauren Vidal Paris Orange 88 & Yansi Fugel
1601 w 38th st at 5 jefferson square (512) 458–5407 gardenroomboutique.com monday–saturday 10am to 5:30pm
Peace with Food WOMEN HAVE complicated relationships. ically tricky and tenuous relationship with our BY K RISTIN ARMSTRO NG We have complicated relationships with our boymother-in-law, is our relationship with food. friends, our husbands, our ex-husbands, our children, our step chilWhen we are healthy and balanced, food is simply fuel, and ocdren, our parents, our siblings and our friends. But I contend that casionally a pleasure. When weâ€™re hurting, food can be a confidante perhaps our most complicated relationship, just edging out the historand comforter. When weâ€™re critical of ourselves, food can serve as a 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 ion p r int , c o nta c t jo ygall agh e r@g m ail .c o m
If they are going to learn that food is fuel and a pleasure, they are going to have to learn it first from a mother who lives it.
weapon. We can punish ourselves by feeding our body too little, or we can hide deep beneath the results of feeding our body too much. When we’re bored, food can become entertainment or the mindless mollifier of a restless spirit. When we’re lonely, food can become the thing we look forward to. When we’re sedentary, food can become the “activity” we do with our friends. When we’re nostalgic or homesick, food can remind us of places and people we miss. It can become a placebo for an aching heart, the false filler of empty spaces or an attempt to nourish hunger of other origins. We can be sad-skinny, stressed-skinny or skinny-in-love. On the flip side, we are just as prone to putting on pounds of neglect, complacency or contentment. During the holidays food can be a burden or a sacrifice, an offering of love, martyrdom or grief; it can mark tradition or tension. During PMS or pregnancy food can be a raging dictator, demanding immediate gratification for every whim and craving. Maybe our relationship with food is so complicated because we have given food too much power. For some, mealtimes mean flashbacks to childhood and a mother who raised a critical eyebrow at the dinner table, the doctor’s office scale or in the dressing room, or siblings whose taunts linger long after leaving home. Some of us allow consumption to serve as the barometer of how we feel about ourselves, labeling the sum of our existence with, I was good today or I was naughty, all based on what we ate or did not eat. Some of us are punitive, allowing ourselves certain treats only if we believe
we have earned them with previous effort or exertion, or by virtue of certain circumstances. Some feel the need to atone for “bad” choices with exercise or an ascetic day (especially if we believe exercise to be a punishment instead of a delight). I think, at age 39, I have made a modicum of peace with food. Becoming a mother healed some places in me, helping me realize my body had a higher purpose than simply serving myself. Becoming a runner healed other places, helping me see and respect my body in the context of what I could do rather than how I looked doing it. Either that or I just get so damn hungry sometimes that I no longer care what I shovel into my mouth post-run. Or perhaps I would rather save my skills for helping my kids with homework instead of wasting my math mojo on counting calories. Or maybe I finally got tired of trying so hard, and so I must accept the simple fact that today I am as young and as hot as I’m likely going to get in this lifetime, and that’s okay. I have more important concerns now, like helping my daughters grow up strong and make peace with food long before I did. If they are going to learn that food is fuel and a pleasure, they are going to have to learn it first from a mother who lives it. Anyway, if God didn’t intend for us to reward ourselves and live it up once in a while, why on his green earth did He create chips and queso, pancakes, peanut butter and jelly, cookie dough or red wine? That’s what I mean. He must love us. So we may as well love ourselves.
916b west 12th street | 512 478 1515 | www.shop-underwear.com
Bryce Gilmore chef/owner, barley swine & odd duck trailer
or Chef Bryce Gilmore, “seasonality” and “local ingredients” are more than mere buzzwords — they are the philosophy behind every dish. Last spring, Gilmore opened Odd Duck trailer, which features small plates composed of fresh, locallysourced ingredients. “We were starting to develop relationships with farmers and seeing what kind of food we had around here,” he says. Less than a year later, Gilmore surprised Austin again with his first brick-and-mortar restaurant, Barley Swine. Still celebrating seasonal and local ingredients, Chef Gilmore continues to develop a close relationship with Texan farmers and artisans. “When you know the farmer who’s raising the chickens that you get your eggs from, every egg you crack open has a little bit more meaning to it,” he says. “No matter how it looks on the plate, it really has to do with how it tastes in your mouth. And that starts with good ingredients.” Gilmore aims to offer fine cuisine, from seared scallops to sweetbreads in a warm, convivial setting — “It’s a fun place to eat. This is the kind of restaurant I’d like to go to.” He is no stranger to the Austin restaurant scene, as his dad, Jack Gilmore, was the long-time chef at Z’Tejas and is now the owner of Jack Allen’s Kitchen. A nominee for Food & Wine’s first annual People’s Best New Chef Award, Gilmore is poised to revolutionize the way Austinites think about food. L. siva
10 Questions f o r b ryc e
What is your idea of a perfect meal? With friends and family — something we cook ourselves from the garden or a local farmer…a whole Richardson Farms pig would be nice too. If you weren't in your current career, what else would you try? I really like architecture and would probably work towards that if I wasn't into cooking. What is one talent you wish you had? I wish I could weld. When I built the trailer for Odd
Duck it was the only thing I couldn't do myself. What would you eat for your last meal? A fat burger — good beef, bacon, sharp cheddar and maybe a little foie gras on top with some perfect French fries. What smell makes you nostalgic? The smell of smoke brings me many happy thoughts and reminds me of cooking with my dad. I love wood fire grills and ovens. If you were a kitchen appliance, what would you be? A blender. I love purées with a depth of flavor and smooth texture. Who has been the biggest influence on your life? My father has greatly influenced me. Grow-
ing up around him and seeing his career as a chef made me want to get into the industry. His impact on the community and strong work ethic make him a very respected man that anybody could look up to. When and where are you happiest? I am happiest with my family, around the kitchen table with a glass of beer. At age seven, you wanted to be? I wanted to be the quarterback for the Dallas Cowboys. I love football and really liked the Cowboys growing up. What do you miss most about childhood? Not having any responsibility and taking naps. P h oto g r a p h y by jay b . s au c eda
Drink responsibly.TM Imported by Crown Imports LLC, Chicago, IL 60603
i n H IS ow n wor ds
Larry McGuire Chef/Restaurateur, Lambert’s & Perla’s
Born to cook and raised in Austin, this culinary star can take the heat in and out of the kitchen as one of the fastest rising restaurateurs in the city at only 29.
he year I was born, my mom was working at Martin Brothers Café inside the old Whole Foods on Ninth and Lamar, and my dad was a baker at Texas French Bread on Red River; it was Austin 1982. In fact, my earliest childhood memory is standing on a stack of dairy crates at a wooden table at Texas French Bread (I was probably two years old) watching the bakers knead dough. My dad would give me a dough ball to push around to keep me busy. In my early childhood, my mom was into macrobiotic cooking. She and my dad were cooking all our meals from scratch, even baking bread and making yogurt. I always loved hanging out with her in the kitchen. After my parents divorced, my mom went back to school, finishing one degree and then another. Somewhere along the line, and this is according to her, she became a horrible cook. I took over the cooking to avoid the alternative. Even as a 10-year-old, I remember how disappointed I would be when dinner wasn’t up to my standards. I wanted my food to look like the photos from The Best of Gourmet 1987 (the first cookbook I can remember). I had definite ideas of what food should look and taste like, and even when I was little, I was only interested in taking on the most challenging kitchen projects. I started making bagels and yeast breads in elementary school and was cooking Thanksgiving
and Christmas dinners by high school. When I was 16, I walked into the kitchen that Lou Lambert was building on South Congress and asked for a summer job. Lou and his sister Liz were just getting Jo’s Coffee going, and she had just finished renovating the Hotel San Jose. They were amazing visionaries with style and talent. I got hired for prep and pizza at his Liberty Pie and Catering Company. It was my first glimpse of a real kitchen — lots of talented, crazy people and lots of amazing food. Within a couple years, Lou had opened his beloved, eponymous restaurant on South Congress, Lamberts. It was the kind of restaurant every chef would love to open — small, hip, open five nights a week and only for dinner. In the kitchen, Lou was a perfectionist and a talented line cook, but he could also work the dining room, exuding West Texas charm. I worked all the stations in the kitchen while studying economics and business at UT. I still consider working the line to be the most difficult and important job in any restaurant, but recognized then that it is the seamless balance of food, service and atmosphere that makes a restaurant truly great. Lamberts opened my eyes to the many things a restaurant could be — a family, the start of a neighborhood, an example of how life could be well designed and delicious. After Lou sold Lamberts, I moved to Sugarland to help open a hotel restaurant. Eighteen months later, after living in Sugarland and sub-
sequently in San Antonio and working for big hotels in big kitchens, I realized how much I loved and missed Austin. When I moved back from San Antonio, I dove into the Austin life — a house on 37th Street with high school friends, swimming at Barton Springs, going out most nights — all while I wrote the business plan for my first restaurant, Lamberts Downtown Barbeque, with the help of Lou and my partners Will Bridges and Tom Moorman. I was working at Starlite on 34th Street for Michael Terrazas, the owner, and John Wolfe and Josh Hines (both great cooks). That restaurant was a special place — a pretty old house with a small family of employees and great customers. I was glad to be home. In the process of opening and operating Lamberts and Perla’s, we have tapped into the seemingly endless optimism and entrepreneurial spirit of Austin. I have seen firsthand this town’s willingness to encourage and invest in a vision and a new generation of business people. In retrospect, it’s really hard to believe that a few 23-year-olds were able to wrangle the money to start a business as ambitious as Lamberts. I wonder what I would say to a green 23-yearold chef who asked me to invest in his or her restaurant. I hope I would give the same support and encouragement that so many gave me. I’m excited to be part of a new generation of Austinites and hope that my optimism is contagious too.
P h oto g r a p h y by r a n da l fo r d ; lo c at i o n : lo n e s ta r fo o d s erv i c e
8pm | May 6, 7 3pm | May 8 Motherâ€™s Day Weekend The Long Center
Set to the invigorating recomposition of Mozartâ€™s famous opera, this new production of The Magic Flute draws you into a world of suspended reality where a flute has the power to change the hearts of men. A story wrought with mythical creatures, this innovative production conspires to turn the most stubborn skeptic into one who believes in anything.
Choreography by Stephen Mills Music by Wolfgang Amadeus Mozart Musical Accompaniment by The Austin Symphony
Tickets starting at $27 Visit www.balletaustin.org or call 512.476.2163
The Fifth Age of Man Foundation
This project is funded and supported in part by the City of Austin through the Cultural Arts Division and by a grant from the Texas Commission on the Arts and an award from the National Endowment for the Arts, which believes that a great nation deserves great art.
An Audience with…
image courtesy of aubrey edwards.
BY c a r l a mc don a ld
raham Reynolds may be best known for scoring Richard Linklater’s 2006 film, A Scanner Darkly, but this supremely talented, Austin-based composer and pianist may also be the hardest working man in Austin showbiz. In addition to writing, recording and performing music, Reynolds leads the critically-acclaimed, jazz-based Golden Arm Trio, serves as co-artistic director of the Golden Hornet Project, a non-profit organization that commissions new music, teaches at the Austin Chamber Music Center, is a member of Rude
Mechanicals and Salvage Vanguard Theater, participates in a monthly variety show at the Alamo Drafthouse, advises on music programming for the Fusebox Festival and does freelance writing for the Austin Chronicle. Clearly, allegro is this Maestro’s tempo of choice. On May 15, at the Alamo Ritz, Reynolds will perform his acclaimed score to Battleship Potemkin, the classic film about the 1905 mutiny on the Russian battleship. Given that this will be the first time in eight years that Reynolds will perform the Potemkin score live, I had to ask for an audience with Graham Reynolds. tribeza.com
Q &A with gr aham
You’re the busiest musician in town. How do you juggle so many projects concurrently? Does your schedule help or hinder your creativity? Working on multiple projects at once absolutely helps my creative flow. I don’t think I could just work on one project at one time. I’d probably subdivide it somehow into multiple mini-projects.
ABOVE: Graham Reynolds & The Golden Arm Trio
Carla McDonald is the host of the Austin Arts Minute on News 8 as well as a wife, mother of two daughters, successful entrepreneur, community advocate and fundraiser. For more information about Graham Reynolds, visit grahamreynolds.com. For tickets to Battleship Potemkin at the Alamo Drafthouse Ritz, call (512) 476 1320.
Your compositions tend to span and mix genres and eras. Do you consider yourself a “rule breaker” when it comes to composing? Do you enjoy pushing the envelope? I enjoy rules and parameters but enjoy breaking them just as much. I don’t consider myself a rebellious composer or someone who’s trying to prove the previous generation wrong. I like to try out different envelopes and see what each has to offer. When you’re combining rules and vocabularies from different genres, envelopes are bound to be pushed, hopefully somewhat organically, without forcing the issue. You’re well known for your collaborations. In addition to your work with Richard Linklater, you’ve collaborated with DJ Spooky, Alex Jones, Trenton Doyle Hancock, the Austin Symphony Orchestra, Ballet Austin and Arthouse. Why do you enjoy collaborative work so much?
Collaborators push me in unexpected directions that I’d never find on my own. The process of exploration and discovery is exciting to me, as is sharing what I find with an audience. How do you define your musical style and how did you come to focus on your particular style of music? Who or what were your early influences? Defining my musical style is a difficult, if not impossible, task. I call one side of what I do jazz and another side classical, because that’s what people seem to call them the most. But I come from rock and pop as much as those. I’ve always made a habit of listening as much as possible to music from varied sources. That eclecticism has been my biggest influence besides the teachers and musicians in my life. I do the same thing today, and who’s inspiring me now depends on what day it is. I go through phases — it could be Stravinsky or Schumann or Timbaland or Merle Haggard or Chinese percussion music or Duke Ellington. Your score for A Scanner Darkly was named Best Soundtrack of the Decade by Cinema Retro magazine and you’ve won numerous awards for your work. What do the accolades mean to you? It’s always exciting to get recognized. I value communicating with audiences and listeners through music, and I value when that communication isn’t just limited
to other musicians. It’s validating to find out that someone thinks I succeeded in doing that. What are you working on currently? What’s next for you? I’m recording the scores for two films right now. The first is the new Jack Black-Shirley MacClaine-Richard Linklater film, currently called Bernie, and the other is a Steve MimsJoe Bailey documentary called Incendiary. They’re totally different palettes. Bernie has string quartet variations on hymns and country music, and Incendiary is a mix of electronic and organic sounds with dark melodies. What are your thoughts on the Austin music scene? Are there any up-and-coming musicians in town that you’re particularly excited about? Any advice you’d give young musicians? The Austin music scene continues to grow and remains exciting. It still needs a stronger music business infrastructure, which it’s never really had. Up-and-coming folks that are really exciting me now include Mother Falcon, Ruby Jane and Butcher Bear. All are very different from each other and making their own mark on the Austin music scene. My advice is to say “yes” to as many things as physically possible. You never know where and when doors are going to open. Also, create real deadlines for yourself so you keep creating. I don’t subscribe to the romantic notion of waiting for the muse. You could be waiting an awfully long time.
images courtesy of aubrey edwards and blake weaver.
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may Calendars arts & entertainment
Entertainment Calendar Music Bill Callahan
May 2, 6:30pm The Mohawk
The Robert Cray Band
May 2, 8pm One World Theatre Steve Tyrell
May 5, 7 & 9:30pm One World Theatre Jon Spencer Blues Explosion
May 6, 8pm The Mohawk
Austin Family Music Festival
May 7, 10-3pm Pioneer Farms
May 7, 7pm Stubb’s
Echo & The Bunnymen
May 7, 8pm La Zona Rosa
The Rankin Twins
with Jon Dee Graham May 14, 6:30pm One World Theatre Los Lonely Boys
May 14, 7pm The Mohawk Mogwai
May 4-7 Cap City Comedy Club
with Painted Palms May 17, 6:30pm The Mohawk Ryan Bingham and The Dead Horses
with The Americans May 21, 7pm Stubb’s Sarah Jarosz
May 22, 6 & 8:30pm One World Theatre Xavier Rudd
Presented by the Austin Symphony Orchestra
with Margot and The Nuclear So and So’s May 31, 7pm The Parish
with HoneyHoney May 24, 7pm La Zona Rosa
Jon Kimura Parker
with Errors May 16, 7pm Stubb’s
May 10, 7pm Stubb’s
with The Maine May 13, 6pm La Zona Rosa
May 13-14, 8pm The Long Center
with Daniel Hart May 24, 9pm The Mohawk
May 28, 6:30pm One World Theatre
May 12-14 Cap City Comedy Club May 20-22 Cap City Comedy Club Billy Gardell
May 21, 8pm The Long Center
May 25-28 Cap City Comedy Club
Theater Ann: An Affectionate Portrait of Ann Richards
May 4-8 The Paramount Theatre Stop the World — I Want to Get Off!
Through May 22 Austin Playhouse
A Behanding in Spokane
Through May 28 Hyde Park Theatre Lear
May 20-June 18 Vortex
Children Kids Storytime at The Book Box
May 5, 12-1pm Windermere Event Center
Family Yoga for Kids
May 7, 10-11am Ruta Maya
School of Rock Open House
May 7, 11am Norris Conference Center
4th Annual Ranger Triathlon for Kids and Adults
May 15, 9am S. Congress Ave
Film Nuevo Cine Argentino: Argentine Film Festival
May 1, 2-4pm Blanton Museum of Art Ceddo
Presented by Austin Film Society May 3, 7-9pm Alamo Drafthouse South Lamar
Presented by the Austin Film Festival May 11, 7:30pm Texas Spirit Theater 10th Annual M.A.L.I. Woman’s Film & Performance Arts Conference
May 26-29 Hampton Inn & Suites
Other RDA Texas Show 2011
May 1-2 Austin Convention Center Ballet Austin’s Build-aBallet: Carnival of the Animals
May 3, 10-11am Austin Ventures Studio Theater 16th Annual Manifest Maypole Ceremony
May 7, Noon-6pm The German Free School 507 E. 10th St. Emancipet 12th Anniversary Luncheon
May 9, 11:30am-1:30pm The Four Seasons Hotel ACTIVE Life Festival
May 14, 11am Toney Burger Center Run to the Sun
May 14-15 Mount Bonnell
Arts Calendar May 5 Art on 5th
First Thursday Featuring Starla Halfmann 6-8pm Gallery Black Lagoon
Bicycle Print Show Reception: 6-9pm Through May 30
May 7 Wally Workman Gallery
Arthouse at the Jones Center
Jack Strange: Within Seconds Through July 3 Javier Téllez: Letter on the Blind, For the Use of Those Who See Through July 31 Ely Kim: Boombox Through Aug 28
A r t s p i ck
Carol Dawson: Intimate Jungles Reception: 6-8pm Through May 28
Austin Museum of Art
The White Party
May 14 Installation: 6700 Guadalupe St.
Blanton Museum of Art
May 27, 8pm The Long Center lifeworksaustin.org
Adreon Henry: E-Z Egos & Effigies Reception: 6-11pm Lora Reynolds Gallery
Susan Collis Through July 16
May 20 Gallery Shoal Creek
Rene Alvarado Through June 18
image courtesy of La Pistola Photo.
May 21 Gallery Black Lagoon
Accessories Trunk Show 12-6pm May 21 & 22 Art on 5th
Canadian Contemporary Art
New Art in Austin: 15 to Watch Through May 22 Recovering Beauty: The 1990s in Buenos Aires Through May 22
Lora Reynolds Gallery
Teresa Hubbard/Alexander Birchler Through May 7 Mexic-Arte Museum
Sam Coronado: A Retrospective Chicanos Only by Más Rudas Both through June 5 Russell Collection Fine Art Gallery
Lélia Pissarro: Colours of Silence Through May 14
UT Visual Arts Center
Apparent Weight: 2011 MFA Studio Art Exhibition Exit: 2011 Senior Art Exhibition States of Matter: 2011 Senior Design Exhibition All through May 14
ustin’s A-listers are pulling out their brightest whites in preparation for one of the most anticipated events of the year — The White Party. The Long Center will be transformed into an all-white paradise for this sure to sell out event, complete with modern floral touches and elegant VIP cabanas featuring bottle service and food from Chef David Bull’s culinary team. Hosted by LifeWorks and chaired by Kendra Scott, Camille Styles, Heather Newby and Joe Ross, the glamorous event is sure to wow the 700 expected guests. “While we’ll maintain the party’s signature sleek all-white look, this year’s event will definitely have a few fresh twists,” Styles says. The party will boast Grey Goose cocktails and cuisine from a “tasting grove” of Austin’s most popular restaurants, including Paggi House, Second Bar + Kitchen, Bess Bistro, Max’s Wine Dive, Ranch 616 and more. In between sips and bites, everyone can let loose to tunes spun by DJ Johnny Bravo. Most importantly, all the proceeds will benefit LifeWorks, the Austin-based nonprofit dedicated to helping youth and families transition from crisis to safety and success. In addition to providing housing and homeless services, the organization serves more than 10,000 youth and families each year through 17 different programs. “There’s nothing better than watching hundreds of guests having a blast and knowing the entire party is going to help such an amazing cause,” Styles says. V. lai tribeza.com
M u s e u m s & Ga l l e r i e s
Art Spaces Museums Arthouse
In Memoriam of George Attal
700 Congress Ave. (512) 453 5312 Hours: Th–F 11–7, Sa 10–5, Su 1–5 arthousetexas.org
201 Colorado St. (512) 472 2499 Hours: Tu 10–5, W 10–8, Th–Sa 10–5, Su 12–5 austinkids.org
Owner of Austin Galleries
he life of George Attal is steeped in Austin history — from his early years growing up on Sixth and Seventh Streets in downtown Austin (the site of his family home and numerous family-owned businesses) to his adult years, owning and operating Austin Galleries, a premier art gallery on West Sixth Street. George passed away this February in Austin, and is survived by his wife Ann, a son, two daughters and a granddaughter. He and his siblings all attended Austin High School, where George played football and was an award-winning boxer, before serving in the Korean War. Art was George’s professional passion, and one of his greatest enduring contributions is the inspiration he gave to generations of young artists. A friend recently recalled how George would point to a drawing by his 11-year-old granddaughter Summer and say: “I think she has talent. Look at those colors.” George had a passion for cooking (the larger the group, the better), and he cooked for guests, even the postman, every Saturday at the gallery. To share his knowledge, he also taught cooking classes at Central Market, where he shopped for fresh produce almost every day. George and Ann have made many significant contributions to the Austin community, supporting many civic and charitable endeavors, including Easter Seals, March of Dimes and Cedars of Lebanon, which is sponsoring a scholarship in his honor. His charity did not stop there — he gave a $20 bill to the homeless man at 11th and Blanco every time he passed. To honor him and his love of Austin, a George Attal Memorial Display Fund has been established at the Austin History Center, to be used for future photographic displays of Austin history. Already the fund is financing a large new display case that will bear a plaque with his name. For all of his accomplishments and contributions, George always maintained a soft-spoken, gentle demeanor that will endear him always to friends and family. To make a contribution mail checks to Austin History Center Association, P.O. Box 2287, 78768 and The Cedars of Lebanon George Attal Scholarship Fund, 1610 Virginia Avenue, 78704. jean murph
Austin Children’s Museum
823 Congress Ave. (512) 495 9224 Hours: Tu, W, F 10–5, Th 10–8, Sa 10–6, Su 12–6 amoa.org AMOA Laguna Gloria
3809 W. 35th St. (512) 458 8191 Driscoll Villa hours: Tu–Sun 10–4 Grounds hours: M–Sa 9–5, Su 10–5 amoa.org
Blanton Museum of Art
200 E. MLK Jr. Blvd. (512) 471 7324 Hours: Tu– F 10–5, Sa 11–5, Su 1–5 blantonmuseum.org The Bob Bullock Texas State History Museum
1800 Congress Ave. (512) 936 8746 Hours: M–Sa 9–6, Su 12–6 thestoryoftexas.com Elisabet Ney Museum
304 E. 44th St. (512) 458 2255 Hours: W–Sa 10–5, Su 12–5 ci.austin.tx.us/elisabetney
French Legation Museum
802 San Marcos St. (512) 472 8180 Hours: Tu–S 1–5 frenchlegationmuseum.org George Washington Carver Museum
1165 Angelina St. (512) 974 4926 Hours: M–Th 10–9, F 10–5:30, Sa 10–4 ci.austin.tx.us/carver 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 hrc.utexas.edu LBJ Library and Museum
2313 Red River St. (512) 721 0200 Hours: M–Su 9–5 lbjlib.utexas.edu
419 Congress Ave. (512) 480 9373 Hours: M–Th 10–6, F–Sa 10–5, Su 12–5 mexic–artemuseum.org O. Henry Museum
409 E. 5th St. (512) 472 1903 Hours: W–Su 12–5
Umlauf Sculpture Garden & Museum
605 Robert E. Lee Rd. (512) 445 5582 Hours: W–F 10–4:30, Sa–Su 1–4:30 umlaufsculpture.org
image courtesy of austin galleries.
arts & entertainment
arts & entertainment
Galleries Art on 5th
1501 W. 5th St. (512) 481 1111 Hours: M–Sa 10–6 arton5th.com Artworks Gallery
1214 W. 6th St. (512) 472 1550 Hours: M–Sa 10–5 artworksaustin.com
Austin Art Garage
2200 S. Lamar Blvd., Ste. J (512) 351-5934 Hours: Tu–Sa 11–6, Su 12–5 austinartgarage.com Austin Art Space Gallery and Studios
7739 North Cross Dr., Ste. Q (512) 771 2868 Hours: F–Sa 11–6 austinartspace.com Austin Galleries
1219 W. 6th St. (512) 495 9363 Hours: M 10–3, Tu–Sa 10–5 or by appointment austingalleries.com B. HOLLYMAN GALLERY
1202-A W. 6th. St. (512) 825 6866 Hours: Tu-Sa 10-5 email@example.com Birdhouse
1304 E. Cesar Chavez St. By appointment only birdhousegallery.com Brocca Gallery
1103 E. 6th St. (512) 628 1306 Hours: Tu–Sa 11–5 broccagallery.com
Bydee Art Gallery
1050 E. 11th St., #120 (512) 480 3100 Hours: Tu–Sa 11–7 bydee.com champion
800 Brazos St. (512) 354 1035 Hours: Tu–Sa 11–6 championcontemporary.com Creative Research Laboratory
2832 E. MLK Jr. Blvd. (512) 322 2099 Hours: Tu–Sa 12–5 uts.cc.utexas.edu Davis Gallery
837 W. 12th St. (512) 477 4929 Hours: M–F 10–6, Sa 10–4 davisgalleryaustin.com d berman gallery
1701 Guadalupe St. (512) 477 8877 Hours: Tu–Sa 11–6 dbermangallery.com
El Taller Gallery
2438 W. Anderson Ln. (512) 302 0100 Hours: Tu–Sa 10–6 eltallergallery.com Flatbed Press
2830 E. MLK Jr. Blvd. (512) 477 9328 Hours: Tu–Sa 10–6 flatbedpress.com Gallery 5619
5619 Airport Blvd. (512) 751 2360 gallery5619.org Gallery Black Lagoon
4301-A Guadalupe St. (512) 371 8838 Hours: W–F 3–7 galleryblacklagoon.com
Gallery Shoal Creek
2905 San Gabriel St., Ste #101 (512) 454 6671 Hours: Tu–F 11–6, Sa 11–4 galleryshoalcreek.com grayDUCK gallery
608 W. Monroe Dr. (512) 826 5334 Hours: W–Sa 11–6, Su 12–5 grayduckgallery.com Haven Gallery & Fine Gifts
1122 W. 6th St. (512) 477 2700 Hours: M–Sa 11–6, Su 11–4 havengalleryaustin.com
Jean–Marc Fray Gallery
1009 W. 6th St. (512) 457 0077 Hours: M–Sa 10–6 jeanmarcfray.com
Kathy Womack Gallery
411 Brazos St., #100 (512) 288 0238 Hours: Tu–Sa 11–6 kwomack.com L. Nowlin Gallery
1202 W. 6th St. (512) 626 9301 Hours: Tu–Sa 10–5 lnowlingallery.com La Peña
227 Congress Ave., #300 (512) 477 6007 Hours: M–F 9–5, Sa–Su 9–3 lapena–austin.org Lora Reynolds Gallery
360 Nueces St., Ste. C (512) 215 4965 Hours: Tu–Sa 11–6 lorareynolds.com
1009 W. 6th St., #101 (512) 474 1700 Hours: Mo–Sa 10-6 lotusasianart.com
411 Brazos St., #107 (512) 477 9092 Hours: Tu–Sa 1–6 studio107.com
Maranda Pleasant Gallery
2235 E. 6th St. (713) 922 8584 By appointment only bigmodernart.com Mass Gallery
916 Springdale Rd. Hours: W 7–9, Sa 12–5 massgallery.org The Nancy Wilson Scanlan Gallery
M u s e u m s & Ga l l e r i e s
502 W. 33rd St. (512) 453 3199 Hours: Su 2–5 fluentcollab.org Wally Workman Gallery
1202 W. 6th St. (512) 472 7428 Hours: Tu–Sa 10–5 wallyworkman.com
Women & Their Work
6500 St. Stephen’s Dr. (512) 327 1213 Hours: W–F 9–5 sstx.org
1710 Lavaca St. (512) 477 1064 Hours: M–F 10–6, Sa 12–5 womenandtheirwork.org
Okay Mountain Gallery
1312 E. Cesar Chavez St. Hours: W 7–9, Sa 12–5 okaymountain.com Positive Images Gallery
1118 W. 6th St. Hours: M–Sa 10–5, Su 11–4 (512) 472 1831 Pro–Jex Gallery
1710 S. Lamar Blvd., Ste. C (512) 472 7707 Hours: M–F 10–6, S 12–4 Russell Collection Fine Art
1137 W. 6th St. (512) 478 4440 Hours: Tu–Sa 10–6 russell–collection.com Stephen L. Clark Gallery
1101 W. 6th St. (512) 477 0828 Hours: Tu–Sa 10–4 stephenlclarkgallery.com
1510 S. Congress Ave. (512) 912 1613 Hours: M–F 11–5, Sa 11–6, Su 12–5 yarddog.com
Alternative Spaces ARTPOST: The Center for Creative Expression
4704 E. Cesar Chavez St. Austin Presence
2785 Bee Cave Rd., #336 (512) 306 9636 Hours: Tu–F 10–6, Sa 10–4 austinpresence.com Big Medium
5305 Bolm Rd., #12 (512) 385 1670 bigmedium.org
Clarksville Pottery & Galleries
4001 N. Lamar Blvd., #200 (512) 454 9079 Hours: M–Sa 10–6:30, Su 12–4 clarksvillepottery.com Domy Books
913 E Cesar Chavez St. (512) 476 DOMY Hours: Tue–F 1–9, Sa 12–9, Su 12–7 domystore.com Julia C. Butridge Gallery
1110 Barton Springs Rd. (512) 974 4025 Hours: M–Th 10–9:30, F 10–5:30, Sa 10–4 ci.austin.tx.us/ dougherty/gallery.htm Pump Project Art Complex
702 Shady Ln. (512) 351 8571 pumpproject.org
12971 Pond Springs Rd. (512) 219 3150 Hours: M–Tu 10–3, W–Sa 11–4 quattrogallery.com Roi James
3620 Bee Cave Rd., Ste. C (512) 970 3471 Hours: By appointment only roijames.com United States Art Authority
2906 Fruth St. (512) 476 4455 unitedstatesartauthority.com To have your gallery considered for listing in the Arts Guide, please send a request to events@ tribeza.com. tribeza.com
TOMMY MORGAN General Manager Town North Nissan
things you’ll like about the
Nissan Leaf 5 It’s 99% Recyclable In fact, 60 percent of the plastic on the Leaf’s interior is already recycled material — much
of it comes from used water bottles — and at the end of the Leaf’s lifespan, 99% of the 3375-pound vehicle weight is recyclable and can be transformed back into water bottles or other Leafs. The Batteries Have a 100,000Mile Warranty The Nissan Leaf’s lithium-ion pack comes with an eight-year, 100,000-mile warranty. Even after a decade of use, the Leaf’s batteries will likely maintain 70 to 80 percent of their capacity. The Leaf Can Text The Leaf communicates with your cell phone using an e-mail system that manages the charging system. It will notify you when the batteries are charged, at which point you can control the air-conditioning system so the cabin reaches a specified temperature before you get in the car. The Nav System Displays Your Reachable Area in Real Time It displays the range in graphical form, with a halo around the car’s current location, providing a visual estimate of how much farther you can go before recharging. The price is the best part Starting at $25,280 (after a $7,500 federal rebate), the Leaf costs less than the average new car sold in America.
--Popular Mechanics October 22nd, 2010
Town North Nissan || 888-229-0322 || www.townnorthnissan.com
Rabbit + Hat
Two culinary magicians are charming Austinites with their spellbinding pop-up suppers. BY
Lisa Siva Matt Conant
hen I arrived at an abandoned meatprocessing factory in the heart of East Austin, the evening was decidedly eerie, and the wind whistling through bare tree branches lent a mysterious air. Once I was ushered into the garden, however, the warm chatter and the soft glow of Chinese lanterns dispelled the ghostly atmosphere. Developed by Abigail King and Chef Mat Clouser, Rabbit + Hat instantly evokes the whimsy of its name with a dining experience that surprises and delights from the first moment to the last. i l lu s t r at i o n by ava lo n m c k enzi e
Former Chef de Cuisine at Uchi and currently at Haddington’s, Chef Clouser began the evening with a selection of amuse-bouche, from blue cheese-stuffed Spanish olives to dates with sage and walnuts and gravlax cured with lavender. The dining area, a converted meat locker, was sparsely lit by a row of light bulbs dangling just above the heads of the dinner guests. A long table spanned the width of the room, decorated with candles, glass goblets, charmingly mismatched china, roses and ceramic rabbits. “By taking an otherwise mundane, industrial space and turning it into something beautiful
and romantic, we have been able to really surprise our guests,” notes Chef Clouser. “I think the contribution is rather magical. It makes people happy, which is why we do it at all.” Dinner literally began with a bang, as a gong signaled the arrival of our first course: a bright salad of dandelion greens, enoki mushrooms and maroon carrots drizzled in a skyr vinaigrette. By contrast, the second course was pure decadence, showcasing a creamy foie gras terrine, garnished with chervil, rye croutons and a pomegranate reduction. The slightly tart reduction rounded out the foie gras, while the croutons tribeza.com
“With a pop-up restaurant, we can get away with more,” Chef Clouser remarks. He crafts each menu with “one part seasonality, one part local ingredients and one part whimsy.”
added a welcome crunch to a plate of perfectly composed flavors and textures. The main course — spare ribs with collard greens and mashed sweet potatoes — took the dinner in an unexpected, classic American direction. “With a pop-up restaurant, we can get away with more,” Chef Clouser remarks, who crafts each menu with “one part seasonality, one part local ingredients and one part whimsy.” The result is a combination of innovative dishes and familiar fare, all
done to perfection. After a few minutes, nearly all the dinner guests had set down their forks and knives in favor of fingers, as one guest exclaimed, “Come on! It’s ribs!” The evening concluded with a perfect balance of lightness and indulgence. Pastry Chef Hillary Urban offered a dessert of brown sugar cake, tempered by an airy citrus mousseline and brightened with a tangy salad of grapefruit, Cara Cara orange and Meyer lemon. Pairing
each course with a wine and a specially composed piece of music, King and Chef Clouser offered an entire culinary exploration over the course of an evening. “We hope that people come happy and leave glowing,” says Chef Clouser. “It’s that sense of the good life we’re after, and the sense that our guests are in on something rare and wonderful.” For more information about Rabbit + Hat, email Abigail King at firstname.lastname@example.org.
Saturday, May 21, 7:30pm Dedicated to celebrating the finest produce of the season, Open Kitchen transports diners from the bustle of the city on a gastronomic getaway with an on-premise garden and greenhouse. Open Kitchen will be presenting five-course suppers in cities across the United States and in Chile, making its final stop in Austin with an exquisite evening on the East Side. For more information, visit gastrogiant.wordpress.com.
Petite Pêche Salons
Supper Supper Friends As they walk through a lush garden along the path to SWOOP House, Supper Friends guests know they are in for a delightful evening. Presented by 2 Dine 4 Fine Catering, Supper Friends offers a convivial atmosphere and innovative menus crafted by Chef Chris Chism. From Italian cuisine to South American themed evenings, this supper club never fails to surprise diners with a delicious and unexpected experience. SWOOP House is located at 3012 Gonzales Street. For the latest updates on upcoming Supper Friends events, join the mailing list at supperfriends.com.
(Monthly) A roving supper club set in a new location every month, Supper Underground eschews the conventional restaurant experience in favor of an intimate, dinner-party atmosphere. Developed
by founder Hannah Calvert, each supper club hosts less than 30 guests who enjoy an evening of great food and company. Whether at Lamberts or a historic East Side home, each Supper Underground evening is a memorable affair, from cocktail hour to dessert. Dinner guests are selected from mailing list subscribers, accessible at supperunderground.com.
(Monthly) Petite Pêche, the travel company providing intimate culinary experiences in France and Italy, offers a taste of French salons in Austin. True to the creative spirit of the 18th and 19th century gatherings, Petite Pêche’s dinner salons are sumptuous meals centered around thought-provoking musical performances and artwork. The latest evening by Petite Pêche featured Igor Stravinsky’s groundbreaking Rite of Spring and paintings by noted artist Caroline Wright. The salons are held at Church House Studio, located at 1161 Nickols Avenue. For more information, visit petitepecheandco. com or call (512) 799 2340.
Inspired by the warm, inviting hosterias of Mexico and the Spanish countryside, Hosteria Verde is dedicated to local food and the arts. The supper club hosts unforgettable experiences that draw from diverse influences, including Valentine’s Day cabaret, classic French cuisine and Lucha Libre. Held in different locations around Austin, Hosteria Verde supper clubs promise a dining experience unlike any other. For more information, visit hosteriaverde.com.
SEASONAL FARE The insiderâ€™s guide to eating sustainably in Austin by Clay Smit h
May 2011 may
produce images courtesy of carla crownover; greenling images courtesy of alison narro.
sk almost anyone whether they’d like to eat a diet of organic food made from locally grown, in-season ingredients, and your answer will almost always be “yes.” It’s like asking someone if they’d like to save the environment. But ask those same people which fruits and vegetables are in season right now, or whether grass-fed or certified organic beef is better for you, and you might get a blank stare. You shouldn’t feel guilty if your desire to eat sustainably trumps your knowledge of how to do so — the advice is sometimes conflicting, and the options mind-boggling. To level the playing field, we’ve done the homework for you — below are several Austin businesses that either come to your home and plant raised garden beds (a solution to circumvent Austin’s less-than-ideal soil) or deliver organic produce to your home or business.
The Planters Austin Urban Gardens austinurbangardens.com (512) 619 7966 Carla Crownover’s Austin Urban Gardens specializes in establishing raised garden beds for people who consider themselves self-reliant (that includes self-reliant novices). Although she gives seeds to her customers, she doesn’t install plants in the beds (unless asked to) or maintain the gardens. But she does everything else, including teaching you how to produce a bountiful crop. Her blog features a monthly planting guide with details on where to purchase the relevant seeds. Crownover’s site is thoughtful and clear, with prices laid out well. Constructed of eco-friendly, long-lasting materials, Austin Urban Gardens’
beds look more utilitarian than other Austin planters’ beds, but if cost is a factor, and you’re confident in your ability to act on what Crownover teaches you when she creates the garden beds, go with Austin Urban Gardens.
Resolution Gardens resolutiongardens.com (512) 743 4245 Resolution Gardens was founded two years ago with no less an ambition than “re-creating the local Austin food supply,” but Resolution owner Randy Jewart is emphatic about achieving that goal transparently. He says he doesn’t like to visit your yard to “size you up,” as he puts it, to see how much money he can make from you. As long as there’s a level area of your yard that gets sun, Jewart doesn’t even have to visit your site before showing up to construct the garden bed.
That’s because Resolution’s website is very clear about the kinds, sizes and costs of the gardens it creates (pine, cedar and limestone are his principal materials). Jewart makes the process as simple, convenient and “Ikea-ish” as possible, he says, because he wants Austin to be a place where “all...families, individuals, restaurants and grocery stores have access to healthier, more nutritious, locally grown organic food.” For an extra cost, Jewart will install drip irrigation, maintain your garden and seasonally re-install it. Jewart is also a noted sculptor, so ask him about the yard art he creates if you’re in the market. Resolution is perfect for someone who wants nice-looking garden beds, but already knows exactly what size and style they want.
Yard Farm Austin yardfarmaustin.com (512) 961 7117 Zachary Herigodt and his Yard Farm Austin crew have been planting custom-built raised vegetable gardens for Austinites for the past year and a half. Like Resolution Gardens, Yard Farm Austin creates gardens in a variety of materials, although Yard Farm offers a wider selection, including steel plate. “We’ll look at the whole backyard,” Herigodt says. “If they eventually want to do berry production, or grow a larger vegetable garden, if somebody wants steel, wood, this style, that style — we do whatever anybody can think of.” Some tribeza.com
Greenling greenling.com (512) 440 8449 Greenling and Farmhouse Delivery provide similar services — both deliver local produce, offer convenience, give recipe ideas and have an active social media presence where customers can interact with other people eating sustainably. Neither company asks customers to sign a contract — you can opt out of either company’s service when you want — unless you specifically
Our customers love to spend a couple of hours cooking dinner.”
Farmhouse Delivery farmhousedelivery.com (512) 529 8569 For a little over two years, Elizabeth Winslow and Stephanie Scherzer’s Farmhouse Delivery has been offering Austinites home-delivered weekly or biweekly produce that is always local (a box of vegetables and fruits, including emailed recipes and meal planning ideas, is $37 per week or $39 every other week). Because of its relationships with Rain Lily Farms and Montesino Ranch (among other growers), Farmhouse sells some produce that only its customers can receive. Farmhouse prides itself on the curated quality of its offerings, hand-selecting the best produce it can find. “We try to not inundate people with choice,” Winslow says, although customers can add meats, breads, herbs and dairy products to their deliveries for an extra charge. Farmhouse is best suited for the real foodie. “Our customers love to spend a couple of hours cooking dinner,” Winslow says. Farmhouse’s customer, Winslow says, is “somebody who’s already really into food and somebody who likes to talk about food and think about it.” Farmhouse also has an active Facebook page where customers can ask questions and share ideas with one another.
May 2011 may
meal kits, with all the food you’ll need already prepped. Both companies offer excellent service, but go with Farmhouse if you love to cook and with Greenling if you’re looking for pre-chopped convenience.
— Elizabeth Winslow, Farmhouse Delivery
Mason Arnold, founder of Greenling.
ask to receive Greenling’s local box. However, you may receive certified organic produce that isn’t local, so if the environmental and economic benefits to Central Texas of eating local are crucial to you, be sure to ask for Greenling’s local box. Greenling’s fees are slightly lower than Farmhouse’s and they deliver as far as Georgetown and San Antonio, whereas Farmhouse will go to Georgetown but not San Antonio. The local box is $34.99 and the minimum order is $25; Greenling also offers
produce images courtesy of carla crownover; greenling images courtesy of alison narro.
basic costs are featured on Yard Farm’s website, but Herigodt prefers to visit you and your yard to create a custom design before embarking on your project. “We try to work with a large range of budgets,” he says, and a large percentage of his customers also pay him to maintain their vegetable gardens, so no need to feel guilty if the only labor you want to perform after your new garden is planted is to snip fresh produce from it. Yard Farm is for people who not only want to grow their own produce, but want their vegetables to have a customized bed from which to grow.
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e at e r .co m
Inside Eater.com Paula Forbes, the woman behind the Austin edition of this popular foodie site isn’t afraid to tell it like it is, and readers can’t get enough.
by Clay Smith
he person behind the most exciting development in Austin’s food scene isn’t a chef. She doesn’t own a restaurant, design restaurants or finance them, but Paula Forbes knows everything about which restaurants (and trailers) are opening when, why they’re hot, whether you should eat there and what the gossip is behind the scenes. Forbes, who is 27, is a national editor for Eater.com, writing about American food trends and news and acquiring articles from national food writers, but she also writes the site’s Austin blog. Since Eater’s Austin site launched last October, Forbes has routinely published timely updates on Austin’s food scene and has covered that news with the energy it deserves. In a nation strangely fixated on food, and a town obsessed with authenticity and creativity, Forbes is carving out a place for herself and getting to the heart of an element crucial to Austin’s vitality. Eater obviously isn’t the only game in town — others do a good job of covering the local food world, but Eater’s Austin site proves the odd point that the existence of a blog serving up Austin’s food world gossip — that habit we demean as a petty and insular vice — is actually an indication that Austin’s food scene has grown up. On a recent day, Eater’s national news P h oto g r a p h y by co dy h a m i lto n
coverage varied from speculation on whether former Gourmet editor Ruth Reichl is going to be working on a new food version of the discount luxury retailer Gilt Groupe, to the menu at (and cost to attend) President Obama’s fundraising dinner at Harlem’s Red Rooster, to a link to a “maddening” video of revered deconstructivist chef Ferran Adriá urging a crowd to rethink the properties and philosophy of water. The fact that Eater isn’t just popular but is expanding is a sign of our weird celebrity obsessed culture. Not that long ago, Eater would have been interesting only to people who work in the food industry. “As we know ever since the 80s, the star power of chefs and people in the food business has increased exponentially,” says Texas Monthly food editor Patricia Sharpe. But Eater’s brand of breathless, sometimes snarky coverage is the very thing that has allowed the site to grow and now shine a national spotlight on Austin. For the record, Sharpe likes Eater’s “elbow in the ribs” attitude, as she puts it. “They bring you into the inner circle,” she says. “It’s a little bit of nudge, nudge, wink, wink attitude.” In addition to its national coverage, Eater has sites in New York, Chicago, Los Angeles, Miami, San Francisco, Washington and two smaller cities, Portland and Austin. “I think there are things happening here that we weren’t touching on without having the Austin
site,” Forbes says — things like the food trailer scene. Or the particular kind of creativity that flourishes here. Forbes says that although it’s natural for a chef to put his or her own twist on what came before, Austin has a more intriguing food history for new chefs to build from than many cities. “The Austin scene is very open to experimentation,” Forbes says. “There’s such a great food culture here to build on that’s already in place that to expand on that now is why it’s really blowing up. We have all these young people who are building from this great food tradition, and I think that’s what characterizes Austin’s food scene the most.” But Eater wouldn’t have opened an Austin outpost if its editors didn’t feel like the site could offer something other Austin media outlets weren’t providing. “Eater can be gossipy,” Forbes acknowledges. “Eater can be sarcastic, Eater can make fun of people — we try to do it in a nice way.” She says there was a tone in Austin’s food scene that was missing before Eater came to town. “I mean this in the best possible way”— she’s certain to point out, before saying —“the food scene here is very positive and supportive of each other and that’s awesome and that’s one of the things that makes it as great as it is, but you can’t just give each other compliments all the time. And I think that people were really hungry for someone who’s a little bit more critical.” tribeza.com
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Foodie communities Meet three groups who gather around the table in honor of what they love most. BY
Lisa Siva Jody Horton
rom food trailers and farmers’ markets to nationally acclaimed chefs, Austin boasts a vibrant food scene that continues to offer innovative dining experiences. One of the city’s most intriguing developments has been the emergence of communities bound by a shared gastronomic passion. Whether by preserving culinary heritage at an outdoor Dutch Oven Society gathering or by enjoying an offbeat theatrical performance with the Oyster Club, Austinites have a variety of platforms for engaging in the city’s rapidly growing food scene. Furthermore, these communities are not limited to diners and home cooks: Chef Jean Pierre Lacoste notes that chefs too experience a “craving for community,” a craving that has translated into a unique consortium of some of Austin’s finest chefs. Culinary communities thus mark an exciting moment in Austin’s food scene, offering new ways to interact with food and with the people who love it.
Lone Star Dutch Oven Society
n the 18th century, Dutch traders to America brought with them versatile cast-iron pots that became invaluable to early settlers and later pioneers. Today, the Lone Star Dutch Oven Society celebrates this incredible piece of history as it continues the tradition of outdoor cooking in Dutch ovens. Founded by Sam Miller and Biscuit T. Sims in 1994, the LSDOS boasts 12 chapters across Texas. Membership varies widely: from the Boy Scouts, with whom the LSDOS works closely, to seasoned Dutch Oven cooks with over 40 years of experience, to travelers who cross the Americas to attend different gatherings, the society welcomes all interested in preserving this historic method of cooking. Dan Poggemiller, an Adviser of the Round Rock chapter, notes that the society is “teaching…a craft that will be beneficial for years to come,” especially for those who enjoy the vibrancy of outdoor communities. The chapter holds monthly Dutch Oven Gatherings, during which members participate in outdoor cooking and camping. Each event is a collaborative effort: “we are always looking for members who bring in more ideas and recipes to try,” says Poggemiller. Next fall, the chapter will be working with the city of Round Rock to promote healthy outdoor activities for children.
n the other side of the kitchen, Austin chefs have formed a culinary club of their own, launched last summer by Chef Jean Pierre Lacoste of Max’s Wine Dive, After Dark brings together some of the city’s finest each month for evenings of experimentation and camaraderie. The meetings rotate between Max’s Wine Dive, Paggi House, Frank, Trio, Botticelli’s, Tomo Sushi, Eddie V’s Downtown, Black Sheep Lodge and Kenichi, where the host chef will prepare a menu crafted especially for the occasion. “It’s a chance to experiment and to let your true cooking personality show, independent of your restaurant’s menu,” says Chef Lacoste. “It can get pretty competitive when each of us walks away from the table wondering, ‘How are we going to top that?’” After Dark seeks to welcome new restaurants to the group every month, providing a forum for chefs to meet their colleagues and exchange ideas. “I definitely feel more connected to the [culinary] scene,” Chef Lacoste observes. “When we get together, there is a chance to talk about the industry, the community and future events.” As it represents Austin’s diverse array of culinary talent, After Dark challenges chefs to experiment and continue developing the city’s colorful food community. tribeza.com
The Oyster Club
he Rude Mechs theater company has been a dynamic part of Austin’s art scene for 15 years. After garnering over 180 local and national awards and nominations, including a mention by the New York Times as one of three companies in the country “making theatre that matters,” Rude Mechs sought to reconnect with Austin. To that effect, it launched The Oyster Club, which Development Director Christian Stagg calls a “cross-pollination of arts and the food community.” Meeting monthly between September and April, the club seeks out Austin’s cultural gems, including art, film, music and architecture. “It’s all something you savor,” says Stagg. “It’s a traditional combination of theater, dinner and drinks that we’re expanding in a giant way.” A self-proclaimed “renegade culture club,” the Oyster Club makes accessible a host of offbeat events, including backstage access to artists, secret after-parties and incredible performances. Each event is an unexpected and extravagant celebration of Austin’s culture: the 2010-2011 season kicked off, for example, with a decadent seafood feast by Chef Todd Duplechan of TRIO and Chef Shane Stark, formerly of Paggi House. The Oyster Club also enjoys an intimate relationship with Edible Austin, allowing members an unparalleled culinary experience. “It’s intensely local, what we do,” Stagg remarks. “We’re connecting the best of local artists with the best of local food and drink. We are broadening and deepening the conversation surrounding Austin’s art scene.”
Waiting From cooking to waiting tables, the restaurant industry in the Live Music Capital is built on dreamers working hard so the show can go on. By Carolyn Harrold Photography by Cody Hamilton
hen I first got hired at The Woodland, I said ‘I want to work, I need a job, but I’m in a band and I need to get days off when I have a show,’ Curtis O’Mara recalls over a beer and a shot, the standard post-shift drink combination. After touring all over the U.S., Europe and beyond with Harlem last year, playing with bands like The Dead Weather, Hole, Wavves and Best Coast, O’Mara is back in Austin, cooking at The Woodland and playing music with his new side project Grape St., which he started with Chris Castillo of The Stuffies. “It’s really nice. I’ve been on tour so many different times, for months on end, and I still come back and I still work at The Woodland,” O’Mara says. “I’m very much appreciative of that.” In Austin, a town with more musicians than paying gigs, the service industry provides the flexible and social jobs that many creatives need to supplement their income. And it’s possible to find restaurants
with understanding and supportive owners and multiple musicians on the staff, making shift trading easier. Music and restaurants have always been passions for Michael Terrazas, owner of The Woodland and Club de Ville and a partner in Transmission Entertainment, so he allows more freedom with the schedule, “as long as someone shows up to cover their shift.” He says: “All of our places really support and encourage creativity. [These musicians] have chosen to pursue this life and we all know it’s not easy.” As a longtime restaurateur who has contributed to the development of the music scene on Red River and Austin as a whole, Terrazas sees a connection: “I don’t know which came first, the restaurant and bar scene or the club and music venue scene, because they feed off of each other so much — the folks who work in these restaurants and bars to support themselves are the ones who perform and socialize in the same clubs and venues and vice versa.” Originally from Tucson, O’Mara has taken advantage of one of the most appealing aspects of working in the restaurant industry — the mobility. He has cooked in kitchens
and played in bands all over the country. In Arizona, he started out as a dishwasher in a Greek restaurant and worked his way up to become the night cook at The Grill, a 24hour downtown diner, where his punk band would sometimes play. “It would fill up and turn into a nightclub, and people would be pounding on the floor, screaming,” he says. After a stint “working the wok,” at a Pho restaurant, O’Mara moved on to Nashville to play country western music, and worked in a southern bistro, where he once cooked a New York Strip, medium rare, with mashed potatoes for Dolly Parton and then gave her a hug. “I love Dolly Parton, and I’ve listened to her records for a long time, and whenever I hear her voice my heart sinks down into my stomach,” O’Mara says. Then, he formed Harlem and headed out West. “In Nashville, I was the lead line cook guy, but then I moved to L.A. and worked at this really fancy French restaurant [Café Stella], and I was the cheese plate guy,” he says. From there he headed north to Portland and a Spanish tapas restaurant, and then it was south to Austin and The Woodland, which is where he has worked for the past three years and is
“I’m not sitting at a desk shuffling around papers. I’m either banging on a guitar or sautéing up something delicate that I want people to be wowed with…I can’t just work a job and not get any satisfaction out of it.”
— Curtis O’Mara of Harlem + Grape St., Cook at The Woodland
you can identify a lot of ingredients. And you can really know how to make other people happy,” he says. Down South Congress from The Woodland, Logan Middleton splits his shifts between waiting tables and tending bar at Botticelli’s (where Terrazas also happens to be an investor) to pay the bills and the expenses for his band, The Laughing (wearethelaughing.com). Middleton, who studied film composition at Berklee College of Music in Boston, has noticed Austin has more of a DIY music community. “My decision coming here was going the slightly more “The beauty of it artistic route,” he explains. is that regardless “There weren’t obvious job of the schooling placements like in New you’ve had, it’s York.” While ideally, he a trade that you would support himself off sort of just learn. of his music, he says, “One The comfort of it is the trick of it liberating aspect about not though, that it’s depending on my music to so easy, you kind support myself financially is of stay.” that I…don’t have to tailor — Logan Middleton my sound or songwriting of The Laughing, Server toward anything other + Bartender at Botticelli’s than what I want to create.” Middleton has been at Botticelli’s for four years now, where he works with an array of other musicians, including Jesse Ebaugh of where he met Aaron Sinclair of Frank Smith Heartless Bastards. “To be honest, most of and Gray Hickox, who both play in Grape the people I’ve met in this town have been St. with him. While music is O’Mara’s first priority, he takes his job cooking seriously and through some offshoot of working in the restaurant industry,” he says. For now he likes he misses it when he’s been out on tour for a the flexibility of serving and bartending, and long time. “The highlight of the whole damn has no designs on a management position deal is just knowing that you’re getting better. — “I like that I don’t have to take my work Knowing that you’re palate is maturing and
home,” he says — but he did just sign on to create his first video game score for The Cell due out in June from New Life Interactive. On the East Side, Shelly McKann, who plays keys and sings for the much loved ‘60s girl group The Carrots among other projects, waits tables at Justine’s. A native Austinite, McKann, who says, “I always wanted to be self sufficient,” has been working in restaurants since she was 15. Her resume includes stints at the Red River Café, the Eastside Café, Hyde Park Bar and Grill, Mars, Olivia and Red House Pizzeria. Although she grew up singing in the church choir and taking piano lessons, she didn’t play in a band until she was 19 — it was called Monster Eats Pilot and she was one of the “back-up screamers.” Sadly after six years, The Carrots will be disbanding
“I don’t know which came first, the restaurant and bar scene or the club and music venue scene, because they feed off of each other so much — the folks who work in these restaurants and bars to support themselves are the ones who perform and socialize in the same clubs and venues and vice versa.” — Michael Terrazas,
Owner of The Woodland + Club de Ville, Partner in Transmission Entertainment this summer following their first and final full-length release, but McKann is excited to focus on performing her own music. And while, she is happy waiting tables at Justine’s for now, she says, “I definitely don’t want to be doing this forever.” Eventually she plans to go back to school, but music “will always be a part of my life…it keeps me sane when nothing else does.”
While as a teen, The Carrots’ Shelley McKann may have been more interested in working in restaurants, at 24 she says,
“As my mother dragged my brother and I to piano lessons when we were shitty little teenagers, I will do the same if/when I have shitty teenagers, because today I could kiss her for it.” Don't miss her first-ever solo show at Club de Ville on May 3 as part of an all-female showcase titled Swallow.
From Left to Right: Shawn Cirkiel (Backspace & Parkside) and Larry McGuire (Lambert's & Perla's)
jessica dupuy i l l u s t r a t i o n s b y dan park by
We know they shine in the kitchen. Otherwise, they’d have to find another day job. But as many of Austin’s well-loved chefs have come into their own in the past few years, a few standout characteristics have defined them as a little something more than what you read everyday on their restaurant menu. Here’s a look at how we see some of the city’s top chefs. tribeza.com
The Other Side of
he innovators may be masters with food, but they always seem to have their focus on the future. What’s next for the Austin food scene? Where do they see a new opportunity? These chefs may have a heart for food, but they also have a head for business. Though many have called Larry McGuire’s restaurants, Lamberts Downtown Barbecue and Perla’s Seafood and Oyster Bar, chef-driven concepts, McGuire would be the first to admit, that he’s driven by all of the little details, from food to restaurant layout, art and décor, down to the little votive candles selected for each table. “Part of it is that I think I’m just antsy. I’m constantly thinking about restaurant
ideas and what Austin doesn’t have yet,” says McGuire. “I love being a chef, but it’s just not me to stay in the kitchen every night. I’m interested in all of it, from food to interior design, and creating restaurants is a great medium for me to incorporate all of my interests.” McGuire is currently working with hotelier Liz Lambert to design and build a food and beverage program for Lambert’s Hotel Havana in San Antonio to create snack, lunch and a new room-service breakfast menu. Due out this summer, McGuire and his partners will open Elizabeth Street, a French-Vietnamese inspired restaurant serving classic Vietnamese dishes including bánh mi sandwiches, pho and bun. In McGuire’s case, there’s no rest for the weary, something chef Shawn Cirkiel can relate to. Having been one of the youngest chefs to bring a five-star restaurant to Austin in Jean-Luc’s, a French gastropub (before there even were gastro-pubs) in 2002, Cirkiel has endeavored to work in famed kitchens such as Café Boulud, Domaine Chandon, Uchi and the James Beard House in New York City. But with the opening of Parkside, a new gastro-pub concept on East Sixth Street, people were not so sure this upscale eatery complete with a raw oyster bar was a fit for the often tawdry side of Austin’s entertainment district. But Cirkiel has a vision for that side of town that includes a full-scale renaissance for this historic area.
As one of the board members for the Sixth Street Austin Association, which is working to raise funds to restore the district to enhance its historic character and re-brand the area as an inviting Austin destination, Cirkiel renovated Parkside to expose the best of its historic appeal. He so believes in this eventual revitalization that he staked his second restaurant concept just adjacent to Parkside. Backspace opened in late 2010 to an eager fan-base salivating over delectable brick-oven specialty pizzas and handmade charcuterie. Though Cirkiel has not yet revealed his next big project, his ideas are in the works for another great eatery in a separate location.
mong the many restaurants in town, many serve great seafood. But few chefs have really earned the title “fishmonger” quite like Paul Qui and Shane Stark. Qui, the former chef de cuisine at Uchi and current executive chef at Uchiko, one of the top new restaurants to open in Austin in 2010 according to Esquire and Texas Monthly, Qui might never have found his passion for slicing up some of the world’s most exotic fish if not for his first introduction to Uchi with a friend almost five years ago. From first bite, Qui was determined to work for executive chef Tyson Cole. (So determined that he offered
From Left to Right: Paul Qui (Uchiko) and Ben "Chili" Huddleston (Paggi House)
The Other Side of
From Left to Right: Jesse Griffiths (Dai Due Supper Club) and Ned Eillott (Foreign & Domestic)
to work at Uchi for free.) Having graduated from the Texas Culinary Academy in 2003, Qui already had a cadre of culinary skill at his disposal, as well as a sophisticated palate and a well of untapped creativity that began to reveal itself with each new challenge he received from Cole. Within a short while, Qui had more than proved himself as Cole’s protégé and was given the role of executive chef at Uchiko from the very beginning. Though he pulls from a world of culinary experience including that of his Filipino heritage and works with a wild array of proteins and vegetables, Qui is a master with fish. And his daily selections from Tokyo’s Tsukiji Fish Market prove it. Though he has worked with his fair share of tuna and salmon, Qui loves to serve and eat mackerel, black bass, sea urchin and ishidai (striped beak-perch). “I like ishidai because they mainly eat sea urchin, which makes them taste just like sea urchin,” says Qui. Having worked under celebrated seafood chef Shane Stark at Paggi House, Ben “Chili” Huddleston recently took the helm of the restaurant as executive chef. With seafood as his preferred protein of choice, Huddleston not only uses as much fresh catch from the Texas coast as possible for his daily menus, but he’s also an avid angler himself. He particular loves fishing shallow coastal waters and bay fishing. “I love using fish because it’s so delicate,” says Huddleston who loves working with Tilefish for its great texture and flavor. “You really have to use exact precision when you cook, handle and flavor it.”
The Locavores & Nose-to-Tailers
e all know it’s environmentally friendly, health-conscious and ironically chic, for chefs to use quality, locallygrown or -made ingredients. And Austin is certainly benefiting from this new culinary perspective. But long before well-liked Bryce Gilmore was serving up local delights from the Odd Duck trailer, restaurants such as Zoot, Wink and Vespaio were doing their best to use local fare. It wasn’t until just a few years ago that a few local chefs took eating local, and wasting as little as possible, to a whole new level. Take Jesse Griffiths for example. Though not the chef of a traditional brick and mortar restaurant, Griffiths’ wildly popular Dai Due Supper Club is at its heart, a statement about how we should eat. (Just read Michael Pollan’s Omnivore’s Dilemma and you’ll know exactly where Griffiths is coming from.) If it’s not in season, he won’t use it. (Not even onions!) And if he’s going to butcher a hog, you better believe he’s going to use the whole thing — hooves, snout, ears and all. He even holds clinics for interested guests to learn how to roast and use a whole pig, as well as a hunting course on killing, skinning, gutting and preparing a Texas whitetail deer. But Griffiths isn’t alone. Gilmore of Odd Duck and Barley Swine and James Holmes of Olivia take this creed to heart when tribeza.com
The Other Side of
preparing their menus. And as Austin’s culinary palate expands, so does its acceptance of items such as pickled pig’s ear, lamb fries (fried lamb testicles) and more local beet and kale side dishes. You’ll also see it at Foreign & Domestic where Ned Elliott and his wife Jodi aim to create dishes that are familiar and approachable while using ingredients that may push some boundaries with unexpected textures and flavors. It’s not unusual to find venison heart tartar or crispy beef tongue on the menu here. Having worked under some of the most renowned New York chefs and also having been influenced by the creative energy and diversity after a few years in Portland, the Elliotts were excited to share this combination of experiences with Austin. And with chefs like Griffiths, Holmes and Gilmore, the Elliotts are certainly in good company.
The Mad Scientists
hough it’s probably not fair to call them “mad,” it’s completely fair to identify these chefs as unbelievably creative. These chefs are the first to have the latest gadgets, and they aren’t afraid to change a food’s original form by dehydrating, compressing or smoking it, using a circulator for sous-vide cooking or using liquid nitrogen for flash freezing. What may sound straightforward on a menu rarely looks like what you envisioned when it arrives on your plate. But the end result is usually even better than you imagined. This
is what chefs like Josh Watkins at the Carillon do everyday. Though Watkins will be the first to say that his overall direction isn’t simply molecular gastronomy for the sake of shock value. Instead, his priority has always been improving something simple like steak and potatoes by making “small, subtle tweaks.” And if you’ve never had his version of foie gras mousse or pork sous-vide with fried green apples and sage cream, you don’t know what you’re missing. But perhaps even more intriguing are the methods Philip Speer uses to design desserts at Uchi and Uchiko. Though he contributes just as much to the entire menu of the sister restaurants, Speer’s background is in the pastry world. And as a pastry chef, Speer has an undeniable sweet tooth. Even though he makes abstract dessert creations that often look like they arrived from the moon, Speer admits he loves all types of sweets, not just the ones that appear to be from another planet. “It’s really about taking something and making it not what it seems. Because I do love to eat carrot cake, red velvet cake and chocolate-chip cookies,” says Speer. “But you can’t follow up a four-star sushi meal with just a cookie and milk.” Instead Speer gets creative. “It’s fun to create something that evokes memories of childhood and put it in a form that’s beautiful and artistic,” says Speer. “A lot of my inspiration comes from my kids and my surroundings. One of Uchi’s best-selling desserts of all time came from my daughter’s sack lunch. The peanut butter semi-freddo. It’s apples, raisins and peanut butter. You can’t get more basic than that and yet that’s not what you see when it’s served to you at Uchi.
From Left to Right: Josh Watkins (The Carillion) and Philip Speer (Uchiko)
The Other Side of
From Left to Right: Tyson Cole (Uchi & Uchiko) and David Bull Speer (Congress & Second Bar + Kitchen)
n Uchi: The Cookbook, Tyson Cole says that if there is one word he would use to define himself, it would be: perfectionist. Fitting for the owner of two highly acclaimed restaurants with four James Beard semi-finalist nominations, a Food & Wine magazine Best New Chef in America title, a shot at Iron Chef America, and a slew of media accolades to his name. But Cole’s perfectionism is not a self-centered egomaniacal ambition. It’s more about challenging himself and his staff to always do better —to take the amazing ingredients they work with and bring out the very best in them — and always making the people who eat at his restaurants feel right at home. It’s something he’s so passionate about that he makes it seem almost effortless, a talent he shares with longtime Austin great, David Bull. Having been at the helm of some of the state’s most prized historic restaurants including The Mansion at Turtle Creek, The Driskill and the Stoneleigh in Dallas, Bull, like Tyson has also racked up quite a bit of praise including the same Food & Wine accolade (different year), an Iron Chef America dual with Bobby Flay, and a James Beard award. Throughout Texas, Chef Bull is known for his innovative-yet-classic New American cuisine. But Bull has been out of the Austin limelight for a few years, working on historic hotel projects in Dallas. It wasn’t until 2010 that he returned to the dining scene with two new concepts and a classic bar to bridge them in the new Austonian highrise: Congress and Second Bar + Kitchen.
Congress restaurant is Bull’s intimate white tablecloth, fine dining outlet, while Second Bar + Kitchen is his upscale diner concept featuring an array of great beers, elevated bar food and a laidback feel. For Bull, everything he does is deliberate, delivering the best food from each of his restaurants with meticulous skill. (He’s even rallied members from his former staff at the Driskill to help him achieve this goal.) And while opening a white tablecloth establishment in the heart of downtown may seem daunting, Bull admits he felt the most pressure with Second Bar + Kitchen. “It’s actually one of the most challenging opportunities in my career so far,” says Bull. “To create a casual restaurant after being in fine dining for so long is unique in that everybody has an expectation from you of a certain type of food like a hamburger or a pizza. There are incredible burgers and pizzas in this city, so when we work with a concept like this, everything has to be right 100 percent of the time.” Together, Cole and Bull have raised the bar for what Austin, and the rest of the world, should expect from its food scene. From good business sense and local fare, to pushing the boundaries of creativity, these are the chefs who have set the stage for the “innovators” like McGuire and Cirkiel to raise the bar higher; laid out a blank canvas for the creativity of Speer and Watkins to thrive; and opened both the local and global landscape of produce and purveyors for the likes of Qui, Stark, Griffiths, Ned Elliott and the myriad other talented chefs in town to make Austin one of the top-tiered cities in the country for dining. tribeza.com
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behind the scenes
interior designer & community gardener
fter dressing some of Hollywoodâ€™s most glamorous homes and movie sets, interior designer, Veronica Koltuniak knows a thing or two about creating an ideal space. In January, Koltuniak combined forces with permaculture designers, Dick Pierce and Kirby Fry, to create the Rollingwood Community Education Garden. Located in the heart of Rollingwood, the gardens were constructed to build community, spread awareness about sustainability and engage people in growing their own produce. The garden will also serve as a venue for Harvest dinners â€” where local chefs will prepare meals using ingredients from the garden. There will also be guest speakers and film screenings about sustainability and environmental issues. A. mckenzie
It was important to find an area with an ideal amount of sunlight, which led the designers to conduct a solar study before choosing the final location for the garden.
The cistern can hold up to 2,500 gallons of rain-collected water.
Trellises, perfect for growing tomatoes, edamame and cucumbers were were built at the end of each 4 by 12-foot planter.
The garden is home to many vegetables, including chard, hot peppers, yellow squash, snap beans, cucumber and eggplant. It also houses many pest-detering herbs and flowers.
The garden structure was built using all-natural components. Cedar posts were treated with linseed oil, and rather than using concrete, limestone caliche and water were compacted to create a solid foundation.
Using the "square-foot gardening method," Koltuniak and consulting designers made the most of the space by planting complimentary crops close together.
P hotography by matt conant
Arboretum Location Coming Soon!
lift • tone • burn 3267 Bee Caves Road 512.574.8644 www.purebarre.com
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Deegan McClungâ€™s Knife
hen Deegan McClung, the Executive Chef of Jeffrey's, was in NYC for the Star Chefs Conference, he had to stop in Korin, a Japanese knife store, to pick up this Suisin Hayate Light Kiritsuke Knife, and it's since become his trusty sidekick. The Suisin was created by Junro Aoki, the second son of the Aoki Knife Craft family, one of the oldest knife crafting families in Japan. Junro launched his collection of knives with "traditional qualities of Sakai-style knife-crafting techniques with more modern designs" in 1990. McClung, a New Orleans native is an alum of Commander's Palace and Herbsaint. He made his Austin debut at Wink before moving over to Uchi. At the helm of Jeffrey's, McClung has been cooking up a refined "New Southern" menu and was awarded Best Chef for 2010 by Eater.com. L. Smith Ford
P hotography by adam voorhes
street fa shion
haydon hatcher ,
22, Boulder, CO, She likes to mix girly and tough styles. CASSIE MITCHELL ,
23, Austin, TX, Bought her shorts from Thrift Town
Terrance anderson , 23,
South By Style
joe hudson ,
29, Oklahoma City, OK
a selection of our favorite looks straight from the festival
max vincon, 25, Austin, TX, He's in a band called The Boars.
elizabeth campbell ,
27, Beaumont, TX, Her hat is from American Apparel, and she loves to shop at vintage stores.
shannon davenport, 27,
New York, NY, Her favorite store in NY is Opening Ceremony.
julian young ,
20, Corpus Christi, TX, Ordered his tee from a magazine
rachel pearl , 30, Nashville, TN, SXSW Performer
P hotography by jessica pages
barmethod.com 1611 WEST 5TH
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Creatively Speaking MARRIED, OBSOLETE HUMAN SEEKS relationThe Singularity, according to technovelist Lev BY Ti m M c Clu r e cofounder gsd&m ship with singular, cutting-edge computer.” In Grossman, refers to “the moment when technocase you missed Watson the AI computer soundly logical change becomes so rapid and profound, it trouncing two human trivia champs on the Jeoprepresents a rupture in the fabric of human hisardy television game show recently, it may be time to add two new tory.” Or as his contemporary, Vernor Vinge, warns in The Coming words to your vocabulary: The Singularity. Technological Singularity, “Within 30 years, we will have the means illustration by joy gallagher For a limite d e dit ion p r int , c o nta c t jo ygall agh e r@g m ail .c o m
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Humans created computers, not vice versa. The question singularity raises is whether or not computers might someday return the favor.
to create superhuman intelligence. Shortly after, the human era will be ended.” The truth is, the notion of singularity isn’t something new – it’s almost 50 years old. Back in 1965, a precocious high school student named Raymond Kurzweil appeared on a game show called I’ve Got A Secret, where he played a short musical composition on a piano for the game show panelists. Unbeknownst to the panelists, the music was composed by a computer. Wait a minute! Computers can’t compose music, only humans can compose music, right? Forty-six years later, Kurzweil is convinced that computers will become more intelligent than humans. According to his calculations, the end of human civilization as we know it is roughly 35 years away. On that happy note, let me launch into a rant I call The Importance of Being Human. Granted, there’s no reason to believe that computers will stop getting more powerful, or to doubt that they will continue to develop until they are far more intelligent than us mere mortals. In fact, at some point they will probably take over their own development from their slower-thinking human creators. Computers probably won’t even take breaks to play, well, computer games! Back to my rant. Before I acquiesce my existence to superintelligent immortal cyborgs, there are a couple of things I’d like to point out: We humans are thinking, feeling organisms. Can a computer give birth to another computer? Can a computer teach a 3-year-old how to ride a bike? Can a computer share a first kiss with another computer? Can a computer comfort another computer when the computer that birthed it dies? To the first two questions, Kurzweil might answer, “yes.” The third question, he might argue, is irrelevant. As to the fourth question, Kurzweil might suggest that death, as we know it, may indeed die with us. What if computer technology were to show us
how to manipulate our bodies at the molecular level? Would we, as Kurzweilian futurists hypothesize, “ditch Darwin and take charge of our own evolution?” Would we simply swap our aging bodies for immortal robots? Recently, a star-studded panel of scientists gathered at the World Science Festival in New York City to discuss the heady topic, “What does it mean to be human?” Marvin Minsky, an artificial intelligence pioneer, offered, “We do something other species can’t: we remember. We have cultures, ways of transmitting information.” Anthropologist Ian Tattersall noted, “It’s not ‘what is human,’ but what is unique: our extraordinary form of symbolic cognition.” Cognitive scientist Daniel Dennett mused, “We are the first species that represents our reasons, and can reason with each other. The planet has grown a nervous system.” If all of this is making you nervous, it should. We’re talking here about whether computers can replicate the biochemical complexity of our organic brains. My take is this: Humans created computers, not vice versa. The question singularity raises is whether or not computers might someday return the favor. The truth is, singularity is hiding in plain sight. Who would have dreamed a few short years ago that half a billion humans would be living out their social lives on something called Facebook? Who could have guessed that humans would be addicted to handheld digital devices called iPhones? Singularity suggests some interesting scenarios, not the least of which are: Maybe artificial intelligence will help us treat the effects of old age and prolong our life spans indefinitely. Or maybe computers will simply turn on humanity and annihilate us. Save this date – 2046. That’s when Kurzweil believes computers will surpass the brainpower equivalent to that of all human brains combined. Kind of makes you think, doesn’t it?
images courtesy of tyson cole.
Tyson Cole Austin’s most celebrated chef shares a glimpse inside his world — from finding inspiration in Japan to the set of Iron Chef. The James Beard Award Finalist released his first ever cookbook this year, Uchi: The Cookbook. This is the life in pictures of Tyson Cole.
1. The former Si Bon, now Uchi, 2002 2. On our way to Enchanted Rock with my buddy Tim Kearns from Boston, 1990, It’s all about the hair 3. Outside of Tokyo, Japan, 1998 4. Surprise party on my 27th birthday, 1997 5. Osamu and I on the line at my first sushi job, Kyoto Restaurant, 1992 6. Uchi: The Cookbook 7. One of these point toward Japan I think, Vancouver, 1999 8. Traditional Japanese breakfast, Chiba, Japan, 1998 9. Iron Chef America filming New York City with my wife Rebekkah, New York City, 2008 10. Opening Uchi has allowed me to meet some really cool people, like Quincy Jones. tribeza.com
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The Backspace 507 San Jacinto Blvd. (512) 474 9899 thebackspace-austin.com
here’s lots of good pizza in Austin, but The Backspace may win as most authentic. Inspired by pizza’s birthplace, Naples, Italy, its Neapolitan pies share some of the same DNA: dough made from Italian super-fine ‘OO’ flour and toppings made with lusciously sweet San Marzano tomatoes. In his quest to replicate the genuine article, Backspace chef/owner Shawn Cirkiel knows it’s not just what goes into the pizza
that makes it authentic, but also what the pizza goes into: a $12,000 custom-made Cirigliano Forni wood-fired oven, direct from Naples. And he’s got the only one in Austin. Its red clay dome heats to an astonishing 1,000 degrees and bakes a pizza in just 90 seconds. Dough is transformed within its oak wood inferno, resulting in a crust that’s lightly charred and simultaneously crispy and chewy — the perfect desired effect. The 1.2-ton oven serves as the restaurant’s centerpiece and its sole cooking appliance: every hot item on the menu is cooked in it. Open since November, The Backspace is located downtown in a historic 130-year-old building behind Cirkiel’s other restaurant, the award-winning Parkside. Its cozy space seats just 30 diners, half at tables and the rest around a convivial bar that frames the impressive oven. The menu is as modest as the restaurant’s size. In addition to pizza, there are
10 antipasti choices, a cured meat platter and a handful of salads and desserts. Not all ingredients come from Italy, but they’re all topnotch and many are locally sourced. Some ingredients, like sausage, are made in-house. Seasonal antipasti might include creamy white beans with escarole and guanciale, baked ricotta with poached tomatoes, roasted brussel sprouts with pancetta and pecorino Romano, or lamb and pork meatballs with stewed tomatoes, bread crumbs and Asiago. All are tasty enough, but save your appetite for the pizza — it’s the star. The Backspace offers seven Neapolitan-style pizzas, including classics like the Margherita and Marinara, plus five specialty pies. The Marinara, a above: The Marcheese-less pie considered the gherita Pizza is made with San Marzano original pizza of Naples, is tomato sauce, fresh sublime in its simplicity: San mozzarella, torn basil and parmesan garMarzano tomatoes, oregano nished with evoo and and garlic. Its purity allows peccarino romano. each ingredient to shine — the tomato’s brightness, the oregano’s earthiness, the garlic’s spiciness — and showcase the crackly-chewy crust. My only complaint was the unnecessary (and untraditional) sprinkling of salty grated cheese on top. On a follow-up visit, I asked that it be left off and the result was Napleslike Marinara perfection. The Margherita is almost as good, topped with silky mozzarella and fresh basil. But things get less satisfying as they get more complicated. The Bianca, a specialty pizza topped with smoked ricotta, mozzarella, pecorino and arugula, suffers from cheese overload. The all-Italian wine list is terrific and features 40 bottles, many offered by the glass. The traditional Naples pairing is beer with pizza and The Backspace offers just one: Peroni on draft. Which is all you really need in the pursuit of perfection. K. SPEZIA P hotography by chris patunas
Image: Poppies II, watercolor on paper, 30 x 45 inches
Carol Dawson May 7-28
1202 West Sixth Street Austin, Texas 78703 www.wallyworkman.com 512.472.7428 Tues-Sat 10-5
Wally Workman Gallery
Extraordinary vintage for women
We BUY vintage clothing, shoes, and accessories everyday
high-end designer clothing, shoes, and handbags we accept consignments everyday no appointment necessary
1700 B. South Congress Ave. (enter on Milton) 512.912.9779 email@example.com feathersboutiquevintage.blogspot.com
705 b south lamar 512 916 9961 firstname.lastname@example.org www.mossaustin.com
Now carrying shoes from Jeffrey Campbell and Dolce Vita
Photography: Amanda Elmore
American fare infused with Austin flair. Zed’s is your new oasis in the city. Learn more at www.zeds.bz 501 Canyon Ridge Drive 512-339-9337
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Restaurant Guide American 1886 Café and Bakery
604 Brazos St. (512) 391 7066 Everything about this place exudes classic Texas elegance — especially the decor and the extensive menu that touts breakfast, lunch, dinner and latenight dining. 24 Diner
600 N. Lamar Blvd. (512) 472 5400 Get chef-inspired comfort food made from local ingredients all day and all of the night at this stepped up diner. 34th Street Café
1005 W. 34th St. (512) 371 3400
This spot has earned a reputation for carefully prepared food made with fresh ingredients, and a warm, homegrown Austin feel. Annies Café & Bar
319 Congress Ave. (512) 472 1884
Annies serves mainly local and organic fare in its airy dining room. Don’t miss the free tango lessons every Wednesday night! Barley Swine
2024 S. Lamar Blvd. (512) 394 8150 Chef Bryce Gilmore has
infused his love of pork and beer into his first brick-and-mortar restaurant after the stunning success of Odd Duck. Barley Swine emphasizes local and seasonal ingredients with a monthly rotating menu of carefully composed small plates. Standout dishes include the sous vide pork trotter and seared scallops on cauliflower puree. The Belmont
305 W. 6th St. (512) 457 0300
A modern Rat Pack crowd imbibes stylish cocktails and eats at this buzzing, retro-Vegas supper club. Blue Star Cafeteria
4800 Burnet Rd. (512) 454 7827
This sleek space offers a local- and season-driven menu with entrée options like maple chickenfried quail with cheese grits. The old-fashioned dessert case tempts with homemade favorites. The Carillon
1900 University Ave. (512) 404 3655 Josh Watkins, former chef de cuisine at the Driskill Grill, infuses The Carillon at the AT&T Conference Center with a keen understanding of flavors. The menu
features New American dishes reinterpreted, such as duck breast in chestnut-Nutella sauce and beef tenderloin poached in olive oil atop a potato puree. Chez Zee Café and Bakery
5406 Balcones Dr. (512) 454 2666
Colorful decor and a huge menu with nice salads and lunchtime pizzas. Check out the dessert case near the bar. Cover 3
2700 W. Anderson Ln., #202 (512) 374 1121 Dining. Spirits. Sports. An Austin original, Cover 3 captures the excitement and entertainment of having a private box at your favorite sporting event. Eastside Café
2113 Manor Rd. (512) 476 5858
Serving delicious and healthful fare from the organic garden out back since 1988, this quaint spot is a local favorite. Frank
407 Colorado St. (512) 494 6916 Now, this is our kind of hot dog. It’s well, porktastic! Choose from an assortment of artisan sausages like the Jackalope with local antelope, rabbit and pork sausage, or the simple and delicious Chicago Dog.
9911 Brodie Ln., Ste. 750 (512) 233 6000 1000 West Lynn St. (512) 478 3434 4616 Triangle Ave. (512) 323 9494 These contemporary cafés offer delicious allday lunch, an exquisite selection for dinner, and even a gluten-free menu. Try the seared yellow fin tuna steak or the Zocala burger. Their sweet potato fries are also divine! The Good Knight
1300 E. 6th St. (512) 628 1250
game in town — á la delicious quail salad, rattlesnake cakes and grilled venison chops with lobster tail.
and knowledgeable staff to help navigate the extensive wine list, designed for pairing.
Hyde Park Bar and Grill
208 W. 4th Street (512) 478 7222
4206 Duval St. (512) 458 3168 4521 West Gate Blvd. (512) 899 2700 A neighborhood scene with fine food and a cool, central bar. J. Black’s Feel Good Lounge
710-B W. 6th St. (512) 433 6954
This inviting gastropub now serving lunch as well as dinner is home to both elevated comfort foods as well as gourmet creations. Don’t overlook the stellar drink list.
Pub fare at its best. Try the Texas Kobe beef sliders and signature thin-crust pizzas.
The Grove Wine Bar
Made with the freshest local ingredients and bold kicks of flavor, Chef Jack Gilmore cooks country favorites with Texas spirit, but with a twist. Try Gilmore’s pumpkin seed pesto marinated chicken breast or chorizo stuffed pork tenderloin medallions!
6317 Bee Cave Rd. (512) 327 8822
Lively Westlake wine bar, retailer and restaurant. Wine list boasts more than 250 options by the bottle. Hopdoddy Burger Bar
1400 S. Congress Ave. (512) 243 7505 At Hopdoddy, the perfect union of burgers and beer is prime. With fresh ingredients, from Black Angus beef to the baked buns and hand cut Kennebec fries, Hopdoddy means serious business when cooking up burgers. Hudson’s on the Bend
3509 RR 620 N. (512) 266 1369 Best handling of wild
Jack Allen’s Kitchen
7720 Hwy. 71 W. (512) 852 8558
1204 W. Lynn St. (512) 477 5584 A New American cuisine pioneer, this neighborhood bistro tucked away in Clarksville opened its doors in 1975 and has established itself as an Austin staple. Now, with Chef Deegan McClung at the helm, the recently revamped menu incorporates a bounty of local and seasonal ingredients. Allow the friendly
Replacing Saba Blue Water Café, M Two’s laid back, yet sophisticated, modern twist on American cuisine proves everyday food such as mac and cheese and steak churrasco can be divine. Max’s Wine Dive
207 San Jacinto Blvd. (512) 904 0105 This Houston transplant goes by the motto of “Champagne and Fried Chicken. Why the Hell Not?” Their upscale comfort food combos work. A favorite late night dining spot too. Moonshine
303 Red River St. (512) 236 9599 Happy hour specials and fun appetizers, like corn dog shrimp, served on a stick with blueberry honey mustard for dipping. Paggi House
200 Lee Barton Dr. (512) 473 3700 Eclectic fine-dining in an inviting setting. Potatoencrusted wild salmon with spinach and oyster mushrooms is a highlight. Parkside
301 E. 6th St. (512) 474 9898 Featuring an extensive raw bar and oyster menu, Parkside is a favorite among local gourmands. Entrees include classic staples given an innova-
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tive twist, such as the seared scallops on a bed of apple couscous. Don’t miss the half priced oysters and champagne on Wednesdays! Roaring Fork
701 Congress Ave. (512) 583 0000 10850 Stonelake Blvd. (512) 342 2700 The western bistro and “saloon” brings in the crowds for one of the best happy hour deals in town. The new Stonelake location up north is stellar all around. Shoreline Grill
98 San Jacinto Blvd. (512) 477 3300 Shoreline Grill is an Austin original, serving up only the best in sustainable seafood, locally sourced produce, and a fresh new approach to American cuisine with a coveted view of Lady Bird Lake. Snack Bar
1224 S. Congress Ave. (512) 445 2626 All-day brunch, cheap tasty eats and a global menu, Snack Bar offers the best of all worlds.
Star Seeds Café
price on Sunday and Monday nights.
This cosmic favorite serves tasty breakfast items to Austin’s night owls.
3101 N. I-35 (512) 478 7107
200 Lavaca St. (512) 542 3600 A unique concept from Chef Paul Hargrove, TRACE, situated at the base of the W, focuses on responsibly and locally sourced ingredients from Texan farmers and artisans. The menu features classic cuisine reminiscent of European fare, with a New American twist. Urban An American Grill
11301 Domain Dr. (512) 490 1511
Urban offers classic comfort food in a modern, sophisticated atmosphere. The Woodland
1716 S. Congress Ave. (512) 441 6800 Sip original handmade cocktails at this SoCo hipster haven, serving up modern comfort food, made fresh daily, in a cozy arboreal space. Bottles of wine are half
501 Canyon Ridge Dr. (512) 339 9337 Nestled in a three-acre outdoor paradise featuring spacious decks, a pond and biking trails, Zed’s is the perfect setting to relax and enjoy classic, fuss-free American fare. From goat cheese stuffed portabella mushrooms to MahiMahi tacos, Zed’s offers a dish for every palate. Zoot Restaurant
11715 Bee Cave Rd. (512) 477 6535 Eclectic American dishes with an infusion of different styles, thougtfully pairing each flavor to complement its plate mate.
Barbecue Blue Ribbon Barbecue
120 E. 4th St. (512) 369 3119
Following three generations of Texas BBQ, Blue Ribbon is a blend of downtown chic and
comforting country eats. Don’t leave without trying the banana pudding! County Line
5204 FM 2222 (512) 346 3664 6500 W. Bee Cave Rd. (512) 327 1742 A busy, casual spot on the way to the lake. The barbecue turkey is tender, and the beans are out of this world. Franklin Barbecue
900 E. 11th Street (512) 653 1187
Once a mere trailer, Franklin Barbeque drew such a crowd, they moved to a brick and mortar establishment. It’s Meyer’s all-natural angus brisket is smoky and moist and served in large slices. Iron Works BBQ
100 Red River St. (512) 478 4855
No frills: grab your beer from the ice bucket, rip off your own paper towel and get ready for some traditional dripping ribs. Succulent and sensible. Yum.
401 W. 2nd St. (512) 494 1500 Not your standard BBQ fare, meats are given an Austin twist, like the ribeye glazed with brown sugar and mustard. The upstairs lounge swings with live music Tuesday through Sunday. Ruby’s BBQ
512 W. 29th St. (512) 477 2529 Campus-area, long-time joint where the greens are collard, the chili ain’t fake and the beef is hormone free. Salt Lick
18001 FM 1826 (512) 858 4959 Serves up some of the best ribs, brisket and sausage in the state. Bring a cooler and wait your turn for a spot at the picnic tables.
3407 Greystone Dr. (512) 343 9307 107 W. 5th St. (512) 637 8888 Some of the best tradition-
al Chinese in town. Fast service in the dining room. Sensational crab puffs. Fortune
10901 N. Lamar Blvd., Ste. A-1-501 (512) 490 1426 Fortune serves dim sum every day of the week and an extensive menu of authentic Chinese cuisine in its 9,000-square-foot banquet hall. Suzi’s China Grill & Sushi Bar
7858 Shoal Creek Blvd. (512) 302 4600 Packed at lunchtime, Suzi sends ’em back to work high on eggplant with garlic sauce or shrimp with lemongrass. Suzi’s China Kitchen
1152 S. Lamar Blvd. (512) 441 8400
Suzi’s Chinese Kitchen serves up a wide selection of traditional and modern dishes, from a classic Sesame Chicken to an unusual Beef Mimosa. T & S Seafood
10014 N. Lamar Blvd. (512) 339 8434 From the Dim Sum menu: delicate steamed
shrimp dumplings, deepfried egg rolls, crab claws generously stuffed with shrimp and deep fried, and the best: the Cantonese pan-fried dumplings.
ents an inventive, playful menu. Try the steamed Canadian blue mussels in a light tomato sauce. Gorgeous sashimi plates. Blue Dahlia Bistro
1115 E. 11th St. (512) 542 9542
This charming new café and wine bar has quickly become a multi-purpose destination for lucky Rosedale residents.
A European-style bistro on Austin’s eastside, the Blue Dahlia serves cheese plates paired with wines, open-faced tartines, as well as salads and soups at large family-style tables inside and smaller café tables on the front and back patios.
Bess Bistro on Pecan
Apothecary Café & Wine Bar
4800 Burnet Rd. (512) 371 1600
500 W. 6th St. (512) 477 2377
A French bistro with a Cajun flair. The menu offers an eclectic choice of well-prepared European and American favorites like Creole Shrimp Bess, Steak Frites and the wildly popular Tuesday-only special, Chicken Pot Pie. Bistro 88
2712 Bee Cave Rd. (512) 328 8888 4404 W. William Cannon Dr. (512) 899 0488 Owner/chef Jeff Liu pres-
2121 E. 6th St. (512) 478 8700 As befits its name, Braise offers dishes cooked to perfection and bursting with flavor. Chef Paravind Vora, of noted Restaurant Jezebel, has created a menu of classic entrees with unexpected twists, like succulent osso bucco in a chipotle hollandaise and blackened amberjack with sweet corn beurre blanc.
Helmed by noted Chef, David Bull, Congress is an elegant foray into complex layers of exquisite flavors from around the world. Open for a prix-fixe dinner five nights a week with a daily rotating menu, Congress features dishes with depth, including sweet and savory bone marrow brulee and hamachi sashimi with hearts of palm and white miso.
Retaining its dark, intimate feel. Inventive, rich American fare. A five-star experience.
Crú Wine Bar
200 Congress Ave. (512) 827 2760
11410 Century Oaks Ter., #104 (512) 339 9463 238 W. 2nd St. (512) 472 9463 A sophisticated crowd gathers over elegant small plates at this charming Domain stand out, boasting over 300 wine selections. Daily Grill
11506 Century Oaks Ter., #100 (512) 836 4200 With the varied menu and the multiple television screens, the Daily Grill is sure to please all sports fans.
604 Brazos St. (512) 391 7162
East Side Show Room
1100 E. 6th St. (512) 467 4280
Delicious vintage cocktails served up with loads of local options. Warm, eccentric space with unique design and people watching opportunities.
801 W. 5th St. (512) 250 3696
Embracing the upbeat ambiance of downtown, Enzo Austin is the all in one place to dine, lounge, and party. Fabi and Rosi
509 Hearn St. (512) 236 0642
A charming eatery in the ‘so Austin’ Deep Eddy ‘hood. A husband and wife team cook up European style dishes like pork schnitzel and paella.
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FINO Restaurant Patio & Bar
2905 San Gabriel St. (512) 474 2905
Emmett and Lisa Fox’s baby. Mediterranean bites and plates for sharing. Lovely patio and fun all day menu. Olive and cheese plates. Great wine list.
Pastures is an Austin ancestral estate open for lunch, dinner and serving a Sunday brunch buffet. Haddingtons
601 W. 6th St. (512) 992 0204
Housed in a charming vintage trailer, this spot off Barton Springs Road delivers warm crepes to a hungry crowd.
This gastropub draws from across the Atlantic, offering British-inspired cuisine with rustic American flare. From rabbit fricassee and foie gras links to a whole roasted hog enough for over a dozen diners, Chef Zach Northcutt brings a unique tavern experience to Austin.
Foreign & Domestic
Flip Happy Crepes
401 Jessie St. (512) 552 9034
306 E. 53rd St. (512) 459 1010
With a menu that changes regularly to accommodate fresh local and seasonal ingredients, Foreign & Domestic is the delicious and creative collaboration between husband and wife duo, Ned and Jodi Elliot. Green Pastures Restaurant
811 W. Live Oak St. (512) 444 4747
An event center as much as a restaurant, Green
11506 Century Oaks Ter., #128 (512) 834 4111 Beat the heat in Jasper’s modern Zen-like interior or grab a seat on the patio and sample selections from the multi-ethnic menu. Mulberry
360 Nueces St. (512) 320 0297 The coziest of wine bars at the base of the 360 Condominiums. Gourmet burger with Gruyere and pancetta topped with a fried egg is a winner.
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2043 S. Lamar Blvd. (512) 804 2700 Menu changes nightly. Magnificent, modern interior by Michael Hsu. Committed to featuring all locally produced foods. Second
200 Congress Ave. (512) 827 2750 Another venture from Chef Bull, Second offers a more casual bistro experience, drawing from Italian, French and Asian cuisines. Diners can expect well-crafted sandwiches and pizzas in addition to thoughtful large plates such as swordfish with roasted parsnips and braised pork with mascarpone polenta. the Steeping Room
11410 Century Oaks Ter., #112 (512) 977 8337 Whether you’re looking for a spot of tea and a sweet treat or a fresh healthy lunch, the Steeping Room is the perfect place to unwind after a day of shopping at the Domain. Uncorked Tasting Room and Wine Bar
900 E. 7th St. (512) 524 2809
Build your own wine flights or choose from the carefully edited list from around the world. Cheese plates or “earthly, oceanic, and vegetarian fare.” Wink
1014 N. Lamar Bvd., Ste. E (512) 482 8868 The food is fantastic,
and portions are meant for tasting, not gobbling. Fresh, local ingredients abound.
606 Rio Grande St. (512) 479 8117 Unfussy and fresh, dishes shine with pure, clean flavors rather than heavyhanded sauces or garnishes. Chez Nous
510 Neches St. (512) 473 2413 Favorites include veal sweetbreads and salad Lyonnaise. Start with assiette de charcuterie. Justine’s Brasserie
4710 E. 5th St. (512) 385 2900
With its French bistro fare, impressive cocktails, and darling décor, Justine’s Brasserie has all of Austin looking east. PÉCHÉ
208 W. 4th St. (512) 495 9669 Darling menu of simple French dishes. Duck salad is a standout. Absinthe bar.
1601 Guadalupe St. (512) 322 5131 Zip in for a buffet-style lunch or settle in for a long dinner at this nationally recognized restaurant serving Contemporary Indian cuisine. G’Raj Mahal
91 Red River St. (512) 480 2255
A cozy covered patio makes this food trailer feel like a restaurant, and the savory, aromatic dishes don’t hurt either for diners craving a little Indian street food. Whip In Parlour Cafe & market
1950 S. IH-35 (512) 442 5337
This funky minimartcum-café satisfies Austin’s most stringent weirdness criteria: quirky location, offbeat décor, eclectic clientele, copious beer and cheap, tasty food.
Italian 360 Uno Trattoria & Wine Bar
3801 N. Capital of Tx. Hwy. (512) 327 4448 This local European café in Davenport Village serves up creative caffeinated concoctions and a mostly Italian wine list complete with an outdoor patio for sipping. Asti Trattoria
408-C E. 43rd St. (512) 451 1218
The chic, little Hyde Park trattoria offers delicious Italian cuisine, like saffron risotto with seafood in spicy tomato sauce and classic noodle dishes like linguine with little neck clams. The Backspace
507 San Jacinto Blvd. (512) 474 9899 Renowned chef, Shawn Cirkiel, has done it again with The Backspace, offering classic Italian fare. In addition to exquisite pizzas hot out of the wood-fire brick oven
straight from Naples, diners can enjoy classic antipasti such as baked ricotta and prosciuttowrapped mozzarella. Botticelli’s
1321 S. Congress Ave. (512) 916 1315 An inviting trattoria with warm Tuscan colors. Small bar up front and cozy booths in back. Entreés showcase pastas and meats. Canoli Joe’s
4715 hwy 290 W. (512) 892 4444 Take a stroll through the winding villagio and sample a variety of Italian favorites — a gourmet feast! Carmelo’s Restaurant
504 E. 5th St. (512) 477 7497
This romantic 19thcentury “railroad house” is perfect for canoodling over cannoli. Don’t miss the old-school pastry cart. Cipollina
1213 W. Lynn St. (512) 477 5211 Mediterranean fare with an Italian accent. Crispy wood-fired pizzas remain the headliner, along with signature items like stracciatella soup and lambbraised-onion sandwiches. Enoteca
1610 S. Congress Ave. (512) 441 7672 A venture from owners of Vespaio — Enoteca, right next door, offers a superb bistro menu with panini, salad, pasta and pizza, handmade pastries, fabulous deli counter and grocery selling imported
Italian meats, cheeses and olives.
Red House Pizzeria
With an interior designed by Joel Mozersky, The Red House is hardly your average pizzeria. Sit inside and admire the ranchstyled decor or enjoy your pizza al fresco at one of the many picnic tables. Happy hour specials include halfpriced pizza.
314 Congress Ave. (512) 479 8131 A long-loved Austin spot for its fine Italian fare. Perfect spaghetti carbonara. Always consistent and fresh. Maggiano’s Little Italy
1917 Manor Rd. (512) 391 9500
10910 Domain Dr., #100 (512) 501 7871
The family-style dining and the classic Italian cuisine make this the perfect location for large groups.
Wood-fired Neapolitan pizzas are a standout. Cozy atmosphere. Tuesdays are all-you-can-eat mussels for $12.
Mandola’s Italian Market
Siena Ristorante Toscana
Celebrity chef Damian Mandola (of Carrabba’s fame) serves up casual Italian fare within a wellstocked gourmet grocery. There’s a deli, bakery, espresso and gelato bar, too.
Set in a Tuscan-style villa, Siena’s dishes, which emphasize grilled seafood, wild game and roasted potatoes, capture the essence of the region.
258 W. 2nd St. (512) 477 1001
4700 W. Guadalupe St. (512) 419 9700
11506 Century Oaks Ter., #124 (512) 339 4440 Guests enjoy modern Italian cuisine in a sleek interior at this Domain standout. Quattro Gatti Ristorante
908 Congress Ave. (512) 476 3131 This Congress Avenue newbie is dishing up an array of mouthwatering Italian dishes, from 4 Formaggi Pizza to Agnello Al Forno, oven roasted rack of lamb.
1610 San Antonio St. (512) 535 5988
6203 Capital of Tx. Hwy. (512) 349 7667
In the middle of the action in the bustling 2nd Street District, Taverna’s menu boasts sophisticated salads, pastas, pizzas, grilled meats and trademark risottos in a variety of flavors. Trattoria Lisina
13308 FM 150 W. Driftwood, Tx. (512) 858 1470
Located at the gorgeous new Mandola Estate Winery in Driftwood, this inspired restaurant is the newest addition to celebrity chef Damian Man-
S ee t he r es t o f the story at LiveOakForMe.com A zul TequilA is a Mexican nest right in the heart of Texas. This is the home of the Blue Margarita and the famous Blue Mexican Martini.
azultequila.com 4211 s. lamar blvd. (512) 416-9667
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dola’s sprawling estate. Expect hearty portions of rustic Italian food. Vespaio
1610 S. Congress Ave. (512) 441 6100 Remains at the top of many critics’ “Best of ” lists for divine Italian fare after 10 years. Daily rotating menus offer the best of the season and freshest from Vespaio’s bountiful garden.
Japanese Bar Chi Sushi
206 Colorado St. (512) 382 5557 The intersection of modern and traditional Japanese cuisine, BarChi offers an array of innovative rolls and dishes. Some kitchen entrees, like the miso-marinated sea bass, take cues from sushi icon Nobu Matsuhisa, but others, such as the Togarashi blackened tuna reflect BarChi’s unique flair. The pineapple sake, a house specialty, is not to be missed. Dragon Gate by Phoenix
3801 N. Capital of Tx Hwy. (512) 732 7278 Don’t miss the savory, homemade pot stickers. Extensive menu filled with both Japanese offerings, like sushi and a nice Bento Box, as well as Chinese favorites. Imperia
310 Colorado St. (512) 472 6770 One of the culinary highlights of the Warehouse
District. Delectable Peking Duck and memorable specialty cocktails all in a sleek, modern setting. Kenichi
419 Colorado St. (512) 320 8883 Popular downtown spot for some of the best sushi in town. Don’t miss the Ishiyaki hot rocks or teriyaki specials. Kenobi Restaurant and Sushi Bar
10000 Research Blvd., Bldg. A (512) 241 0119
Innovative sushi in a beautiful setting. Try the lobster, shrimp and creamy goat cheese dumplings. Kona Grill
11410 Century Oaks Ter. #144 (512) 835 5900 The Asian-inspired cuisine, ranging from sushi to steak, draws a swinging singles scene at this IBM and Dell after work favorite. Maiko
311 W. 6th St. (512) 236 9888 Maiko offers both classic sushi choices and original creations like miso-marinated black cod and Kobe beef that you cook yourself on searing hot rocks. Mikado
9033 Research Blvd. (512) 833 8188 Recent raves about this Japanese eatery, where robata (Japanese tapas) are grilled before the guest, and lovely entrees of sea bass and duckling are available all day long.
Mizu Prime Steak & Sushi
3001 Ranch Rd. 620 S. (512) 263 2801
A blend of both traditional and contemporary takes on Japanese cuisine, Mizu serves the freshest fish from all around the world. Musashino
3407 Greystone Dr. (512) 795 8593 The locally famed Musashino is where die-hard sushi lovers flock when they crave near perfection. Piranha Killer Sushi
207 San Jacinto Blvd. (512) 473 8775
An oasis of calm and cool in the Warehouse District. Modern sushi with fresh dishes and fun drinks. Uchi
801 S. Lamar Blvd. (512) 916 4808 Garnering national attention (and awards) chef Tyson Cole has created and maintained a highly inventive menu in the little house that could: Uchi. Uchiko
4200 N. Lamar Blvd., #140 (512) 916 4808 Under the reign of Chef Paul Qui, Uchiko is the sensational sister creation of Chef Tyson Cole’s Uchi. From hot and cold appetizers to sinfully delicious entrees like rabbit terrine to the bacon sen to mastermind desserts crafted by Chef Phillip Speer, dining at Uchiko is an out of this world food experience.
Korean Korea House Restaurant & Sushi Bar
2700 W. Anderson Ln., #501 (512) 458 2477
Bul Go Gi here. Grab a four-top and cook it yourself in the middle of the table. Fun! Koreana Grill and Sushi Bar
12196 N. Mo-Pac Expy. (512) 835 8888 High-end, elegant Korean food. Koriente
621 E. 7th St. (512) 275 0852 Healthy, tasty Korean options like bulgogi and curry dishes all served up by the friendly staff.
Latin American Buenos Aires Café
1201 E. 6th St. (512) 382 1189 13500 Galleria Circle, Bee Cave Rd. (512) 441 9000
Whether it’s a quick lunch or a lingering dinner, these inviting spots offer the best Argentinean specialties like meat sandwiches on baguettes, empanadas and tasty pastries. El Arbol
3411 Glenview Ave. (512) 323 5177 Traditional stylings and creative twists on South American cuisine. One of the best places for outdoor dining in the city. Sleek mid-century design by Joel Mozersky.
La Sombra Bar and Grill
4800 Burnet Rd. (512) 458 1100
This Central Austin newcomer offers a unique menu of Latin American delicacies from land and sea, wonderful wines and specialized cocktails. Enjoy dinner, weekday lunch or weekend brunch.
Lunch Spots Baguette et Chocolat
12101 Bee Cave Rd. (512) 263 8388 A graduate of the French National Institute of Bakery and Pastry, Chef Chi-Minh is dazzling Austinites with a taste of French café fare, including savory crepes, quiches, salads and sandwiches. The real stars, however, are the pastries, from airy macarons to flaky tarts and decadent croissants. Counter Café
626 N. Lamar Blvd. (512) 708 8800 This breakfast and lunchtime favorite serves up organic and local fare. Food Heads
616 W. 34th St. (512) 420 8400 This Austin treasure tucked away in a refashioned cottage on 34th Street serves inspired sandwiches, soups and salads made from fresh ingredients to a loyal lunchtime crowd.
La Boite Café
1700 S. Lamar Blvd. (512) 377 6198 From brioche and croissants to pain au lait, the best of France is served on the quick in this cute, little café. The biggest standout of the café is by far the daily selection of traditional French macarons it carries, which are little pillows of heaven! Portabla
1200 W. 6th St. (512) 481 8646 Fresh sandwiches (love the roast beef), great salads, and seasonal fruit. Daily take-out specials like bacon-wrapped pork tenderloin and King Ranch casserole. Walton’s Fancy and Staple
609 W. 6th St. (512) 542 3380
A Gourmet Delicatessen/ Bakery and Café offering delicious Cuisine2Go, one-stop floral services, catering and delivery. They also offer a variety of specialty cakes for all occasions, including the always popular HoneyAlmond Bee Cake.
Mexican Azul Tequila
4211 S. Lamar Blvd. (512) 416 9667 Home of the Blue Margarita and the acclaimed Blue Martini, Azul Tequila brings to Austin a menu that boasts a bevy of flavors virtually untouched by the Tex-Mex influence. The restaurant serves up an exquisite variety of South Central
Mexican fare, including their famous Cochinita Pibil, Chile Rellano en Crema and Albondigas en Chipotle. Cantina Laredo
201 W. 3rd St. (512) 542 9670
Don’t try to pigeonhole this cuisine; just enjoy it. For the guacamole starter, we licked the bowl clean. Chuy’s
1728 Barton Springs Rd. (512) 474 4452 Often a long wait for this beloved, packed cantina. Pillowy, fried flautas are the best in town. Serve yourself chips and hot sauce. Happy hour. Corazon at Castle Hill
1101 W. 5th St. (512) 476 0728
Austin staple, Castle Hill, is reborn with an interior makeover and new menu that is “inspired by the treasured recipes of famous kitchens throughout Central Mexico.” Curra’s Grill
614 E. Oltorf St. (512) 444 0012
Delicious interior Mexican food in a casual environment. Campechana, enchiladas, fabulous fish, cabrito. Elsi’s
6601 Burnet Rd. (512) 454 0747 Fresh and tasty El Salvadoran and Mexican food served in a colorful, laid-back atmosphere. A large selection of flavored margaritas— try the watermelon.
El Sol y La Luna
600 E. 6th St. (512) 444 7770
As quintessentially Austin as it gets. Great migas and fresh juices. El Chile Café y Cantina
1809 Manor Rd. (512) 457 9900 3435 Greystone Dr. (512) 328 3935 Start with the gooey queso flameado. The carne asada à la Tampiqueña—seared steak topped with grilled peppers and onions and paired with a cheese enchilada is a winner. El Chilito
2219 Manor Rd. (512) 382 3797 918 Congress Ave. (512) 291 3120 Little brother to El Chile, El Chilito offers a pared down menu of madeto-order items served quickly to Austinites on the go. Fonda San Miguel
2330 W. N. Loop Blvd. (512) 459 4121 For more than 30 years we have flocked to Fonda’s traditional, interior Mexican menu. The house chile con queso made with queso Chihuahua is delicious, as are the entrees like the pollo en mole poblano. The Sunday brunch is not to be missed. Garrido’s
360 Nueces St. (512) 320 8226 Modern Mexican cuisine overlooking Shoal Creek. The flavorful menu is inspired by the kitchen of Chef Garrido’s grandmother.
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Carlos Santana-owned, where music reigns. Mexican dishes with a modern twist.
Not the typical Tex-Mex. Bright interiors, attentive service and solid menu offerings. Crispy flautas to start, tender pork loin in the middle and tasty margaritas to begin (and end).
Matt’s El Rancho
Güero’s Taco Bar
2613 S. Lamar Blvd. (512) 462 9333
No frills, very popular. Queso flameado with chorizo and jalapeños. Tortilla soup, fish tacos. Open kitchen. Large bar.
Start with the Bob Armstrong Dip, a bowl of velvety melted cheese topped with guacamole and taco meat. After 55 years, this Austin classic is still going strong.
Delectable cocktails, tasty tacos and appetizers, all inspired by the hip and bohemian Condesa ‘hood in Mexico City. Dishes range from street food faves to sophisticated specialites.
Family-run institution on the East Side with a loyal following. Try the Shrimp Saltillo, the enormous tortilla soup, or the OldFashioned Tacos.
Recognized by Texas Monthly as one of the 50 Best Mexican Restaurants in Texas, Takoba offers elegant cuisine from south of the border. The sleek atmosphere belies a menu of classic, wellcrafted dishes, including pescado al mojo de ajo, sautéed tilapia with garlic butter and lime.
3309 Esperanza Crossing, #100 (512) 833 6400 Perfect for date night, Gloria’s serves upscale Mexican cuisine in a dimly lit dining room and on the spacious patio.
1412 S. Congress Ave. (512) 707 8232
400-A W. 2nd St. (512) 499 0300
With five locations around town, Maudie’s delivers solid Tex-Mex in a fun, laid-back atmosphere. Enchiladas are tops. Order the Skinny Sheryl’s if you’re feeling healthy and the Hernandez if you’re feeling naughty. Manuel’s
310 Congress Ave. (512) 472 7555 10201 Jollyville Rd. (512) 345 1042 Described as “regional” Mexican food, Manuel’s offerings aren’t your usual Tex-Mex. The traditional chile relleno en nogada bursts with shredded pork and is topped with a walnut cream brandy sauce.
415 Colorado St. (512) 687 6800
1501 E. 6th St. (512) 479 0097
2004 S. 1st St. (512) 441 5446 Between the salsa bar, patio seating and delicious margaritas, this is one of Austin’s beloved Interior Mexican icons. Sago Modern Mexican
4600 W. Guadalupe St. (512) 452 0300 Sago’s interior is sleek and modern but also warm and inviting. The salsas, made each morning with fresh produce, are some of the best in town. Santa Rita Tex-Mex Cantina
1206 W. 38th St. (512) 419 7482 5900 W. Slaughter Ln., #550 (512) 288 5100
1411 E. 7th St. (512) 628 4466
2015 Manor Rd. (512) 482 0300 The fresh plates served up here would send a greasy plate of chile con carne enchiladas running to hide with shame. This may be the new wave of Mexican: Algo Lijero (on the lighter side) and lots of greens, like the Fiesta Salad and the Chalupa. Zandunga
1000 E. 11th St. (512) 473 4199 Zandunga draws from authentic regional recipes to offer a refreshing interpretation of Mexican cuisine. Decorated with warm, bright splashes of color and artwork from south of the border, the restaurant is an immersion experience. Among the standouts are spinach and chorizo salad and tortas ahogadas, pork carnitas in a spicy ranchero sauce.
Seafood Café Josie
1200-B W. 6th St. (513) 322 9226 Tucked away behind the Wally Workman Gallery, Café Josie serves tropicinspired seafood dishes in a vibrant, colorful interior. Eddie V’s
9400 Arboretum Blvd. (512) 342 2642 301 E. 5th St. (512) 472 1860 Although Eddie V’s may be best known for its fresh seafood, the prime steaks are some of the best in town. When it comes to selecting sides, be prepared to share. Perla’s
1400 S. Congress Ave. (512) 291 7300 Another venture from star chef Larry McGuire, Perla's offers a great selection of oysters, clever cocktails and one of the freshest options for seafood in town. Shoreline Grill
98 San Jacinto Blvd. (512) 477 3300 The Shoreline Grill is an Austin original, serving up only the best in sustainable seafood, locally sourced produce and a fresh new approach to American cuisine with a coveted view of Lady Bird Lake. Enjoy a variety of well-executed dishes that elevate classic comfort food to a new culinary level.
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400 Colorado St. (512) 482 9000 10225 Research Blvd. (512) 794 8300 Both seafood and steak lovers will unite in admiration over every dish from this chef-inspired menu that is updated weekly. Wine aficionados and novices can choose from over 100 selections by the glass or bottle. Nightly live music in the piano bar lounge sets the mood.
Southwestern Ranch 616
616 Nueces St. (512) 479 7616 Chef Kevin Williamson delivers on fresh and flavorful seafood options like jalapeño maiz trout and gulf fish tacos. Lively atmosphere. Classic Austin cool. South Congress Cafe
1600 S. Congress Ave. (512) 447 3905 This SoCo staple draws quite a weekend crowd with its classic brunch fare. Tacos and Tequila
507 Pressler St. (512) 436 8226
Chef Alma Alcocer is serving up a taste of the Southwest in this modern, industrial space designed by Michael Hsu. With a bar stocked with over 100 tequilas, don’t miss 2nd Tuesday Tequila Tasting Happy Hours!
Z Tejas Grill
1110 W. 6th St. (512) 478 5355 9400-A Arboretum Blvd. (512) 346 3506 Austinites wait hours to get into either the funkier downtown locale or the northern spot.
Steak III Forks
111 Lavaca St. (512) 474 1776 Traditional steakhouse menu with seafood choices and lobster tails, traditional sides of mashed potatoes and onion rings. Delicious bread pudding with cinnamon ice cream. Dinner only. Austin Land & Cattle Co.
1205 N. Lamar Blvd. (512) 472 1813 This Austin favorite boasts an impressive wine list for pair with their sophisticated steaks, poultry and seafood. Fleming’s Prime Steakhouse & Wine Bar
320 E. 2nd St. (512) 457 1500 11600 Century Oaks Ter., Ste. 140 (512) 835 9463 Excellent food, stellar wines, pleasant atmosphere and polished staff. Steaks are all USDA prime and each cut is as delicious as the next. Astonishing wine program.
Perry’s Steakhouse & Grille
114 W. 7th St., #110 (512) 474 6300
Start with the escargot or a lump crab cake. The main event, the steaks, could not be better. Close a perfect meal with bananas foster. Ruth’s Chris Steakhouse
107 W. 6th St. (512) 477 7884
The USDA Prime Steaks seared to perfection and topped with fresh butter are the ultimate. For the more classic steak-andpotato combo, diners can choose from mashed, baked, au gratin, fries of many cuts, and sweet potato casserole.
620 Congress Ave. (512) 472 1244 Menu speaks mostly of Northeastern Thailand, moderately priced. Downtown locale draws lunch bunch.
Vegetarian Casa de Luz
1701 Toomey Rd. (512) 476 5446 Take yoga or tai chi classes before or after dining at this macrobiotic joint. Short hours for breakfast, lunch, and dinner. Daily Juice
1625 Barton Springs Rd. (512) 480 9501
2307 Lake Austin Blvd. (512) 628 0782 4500 Duval St. (512) 380 9046 Pop by this fresh juice and smoothie stand after a run or before a swim and get your fruit and veggie fix through a straw. For something different, try the Thai Curious juice, a blend of carrot, coconut, beet, ginger and cilantro.
To submit a restaurant for inclusion in the TRIBEZA dining guide, or to submit corrections, please contact us by email at events@ tribeza.com.
Mother’s Cafe & Garden
4215 Duval St. (512) 451 3994
From the veggie burger to the lasagna, this beloved Hyde Park spot offers everything beyond the garden variety.
300 Colorado St. (512) 495 6504
Steak and potatoes. Music at the Ringside. Familiar wine list. Enjoyed the crab cakes. TRIO
98 San Jacinto Blvd. (512) 685 8300 This sleek space with a lovely trellised patio overlooking Lady Bird Lake in the Four Seasons Hotel serves up clever dishes, with several prime steak and seafood offerings.
3202 W. Anderson Ln. (512) 467 6731
austin’s #1 valet service
Noodles, curry, stir fry, dumplings. Try the Miang Khum.
please contact us for our spring & summer event specials 100
Come to our house and enjoy old cocktails and new infusions.
Open Tue-Fri 5p-2a. Sat 8p-2a. Happy Hour everyday: Tue-Thur 5p-8p. Fri 5p-10p. Sat 8p-10p.
303 W. 5th St.
Smart. Reliable. Handsome. Unlike your first husband.
2090 Woodward St
South of Ben White
East of I-35
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our little secret
Kathy O Blackwell’s Ruby's barbeque
512 W. 29th St. (512) 477 1651 rubysbbq.com
n one of my first dates with the man who would become my husband, he took me to Ruby’s BBQ for some brisket, chopped beef and two slices of sweet potato pie. We sat at the outdoor table for two under the faux window facing 29th Street. This was during the stage when he was introducing me, a relative newcomer to the city, to his favorite haunts. Ruby’s, which used to be open into the wee hours, was a regular spot of his during his UT nights in the early 90s. As he told me these and other stories, I soaked in the old concert posters stapled and taped to the walls that bragged of a time in Austin that I had apparently just missed out on, according to almost everyone. But now when I look back on our first Ruby’s dates 10 years ago and the time surrounding them, I think of those as my Austin glory
days. And I think that’s one of the reasons I still cling to this place, which has played such an important role in my life here. I got to know the husband-and-wife owners, Pat Mares and Luke Zimmerman, who opened Ruby’s in 1988 when Antone’s was right next door. Its claim to fame is that it’s always served only natural, steroid-free beef prepared over the brick pits they’ve had for 25 years. When Steve and I got engaged, we called them immediately because we knew we wanted them to cater the reception, and they essentially became our wedding planners and advisors. Although we did have a basic wedding cake, they made us a special sweet potato pie. Ruby’s was the first restaurant we took our son Gabe to when he was just a few weeks old, and it’s one of his favorite places. Now almost five, he’s been getting “the Gabe special” — black beans, macaroni and cheese, chopped beef and two slices of bread, washed down with apple juice — for a couple of years. My classic Ruby’s meal is either the chopped beef sandwich with the mustard potato salad and the vinaigrette coleslaw — or the black bean tacos (it has, far and away, the best vegetarian food you’ll find at a barbecue place). Steve loves the collard greens and the very spicy barbecue beans, which he eats with brisket, ribs, sausage or, yes, the chopped beef — which, looking over our menus, I now realize has reached ties-that-bind status. When Luke died in June of liver cancer at only 61, it hit us pretty hard. I’d send Steve to pick up dinner there and bring it home because, when I did go, I found myself looking for him, wanting to talk about baseball, music and food, which he was so passionate about. But we’re starting to get back in our Ruby’s routine. The sweet potato pie is still glorious, whatever day it is. KATHY BLACKWELL Kathy Blackwell is the features editor at the Austin American-Statesman. Her husband, Steve Scheibal, is policy director for State Senator Kirk Watson, and Gabe Scheibal is counting down the days until kindergarten. P hotography by annie ray
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