Wednesday, November 12, 2014

Easy Tiger to Expand to Second Location

A New Tiger Den in the Works
Easy Tiger Bake Shop & Beer Garden to Expand to Second Location

The folks from ELM Restaurant Group, the successful team behind 24 Diner, Arro and forthcoming Italian concept Italic, are expanding into new territory with the second location of Easy Tiger Bake Shop & Beer Garden in North Austin. The popular downtown destination will anchor The Linc (, the newly rebranded development adjacent to the Austin Community College campus at Highland Mall.

Since opening in early 2012, Easy Tiger has been named one of the best beer gardens in the nation by Food & Wine and in the world by USA Today, as well as one of America’s best new bakeries by Details. The shop has been featured in Garden & Gun, Bon Appétit, Southern Living, Travel + Leisure, GQ, Condé Nast UK and more.

The new 11,500-sq.-foot space, nearly three times the size of the existing location, will include a full commercial bakery that will allow Easy Tiger to immediately meet the great demand for its artisan baked goods and pastries, as well as expand its offerings.

“The wholesale bakery sales at Easy Tiger have greatly exceeded our expectations, and we are producing twice what we estimated would be our overall capacity at the Sixth Street location,” says head baker David Norman. “We currently deliver fresh-baked bread to more than 50 commercial customers, but we haven’t been able to accommodate any additional account requests in almost eight months – and that includes three out of the five local Whole Foods locations.”

The new space will have a similar look and feel to the existing shop, with interior design overseen once again by Veronica Koltuniak of VeroKolt. The site will also include a drive-through coffee bar, 250 outdoor seats, ping-pong tables, a dog park and an outdoor stage that will occasionally host live music – as well as tons of free parking.

“We are excited to include Easy Tiger among our latest tenants,” says Allan Davidov, owner of The Linc. “Easy Tiger is exactly the kind of creative, local, best-in-class operator we are targeting for the re-envisioning of The Linc. ELM Restaurant Group’s decision to expand a significant portion of their operations into this project is a testament to the transformation happening in the entire ACC Highland Campus area – which is about to include Rack Space as a major employer. I’m also pleased because it is my favorite restaurant in Austin!”

Anticipated opening date is late 2015.

Sunday, November 9, 2014

Austin Mash Tour Schedule

Saturday, November 15, 2014: 
What and Who:  Chef Andrew Gerson returns to his roots to bring his beer and food knowledge to the good people of Austin. Armed with some of his favorite pairings from his journeys on the Mash tour, Andrew will speak on the delicate balance of malt and hops and how they interplay with a wide variety of edibles.
·         Where:  Central Market Westgate, 4477 S Lamar Blvd, Austin, TX
·         When:  Starts at 2:00 PM (Tickets: Free) 
Sunday, November 16, 2014: 
·         What and Who:  Austin Mash is staying easy like Sunday morning - or, in this case, like Sunday afternoon. The folks at Easy Tiger will have $1 Brooklyn Lager & East IPA cans, plus Brooklyn beers on tap.
·         WhereEasy Tiger709 Easy 6th Street., Austin, TX
·         When:  Starts at 2:00 PM

  • What and Who:  Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be a tour of Simmons Family Farm, a feast prepared in collaboration with the Odd Duck chefs and Chef Andrew Gerson (Brooklyn Brewery) and enough beer for all.
  • Where:  Simmons Family Farm2483 Holz Rd., Lockhart, TX
  • When:  Starts at 3:00 PM (Tickets: $55) 
  • What and Who:  Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Then they’ll look ahead to the future of good beer and talk about the challenges and opportunities that lie ahead for American craft beer.
  • What and Who:  Perhaps you've just been turned on to the art of pairing beer and food. Perhaps you're an old hand at joining together the world's most versatile beverage and your favorite dish. Either way, Brooklyn Brewery Chef Andrew Gerson will impart some of the knowledge he's picked up while touring and collaborating with some of the most exciting chefs in the U.S.
  • Where: School House Pub2207 Manor Rd., Austin, TX
  • When: Starts at 6:30 PM (Tickets: $6)
  • WhenStarts at 8:00 PM (Tickets: $6)
Thursday, November 20, 2014:
  • What and Who:  The Found Footage Festival celebrates its tenth anniversary with a brand-new show and DVD (Volume 7). Hosts Nick Prueher and Joe Pickett, whose credits include The Onion and the Late Show with David Letterman, are excited to show off their new lineup of found video clips and live comedy. They love Austin so much that they've decided to host two shows: 7:30pm and 9:30pm
  • Where: Alamo Drafthouse Ritz320 E 6th St., Austin, TX
  • What and Who: This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab’s Chris Bailey to bring you playful, seasonal fare paired Brooklyn beer styles both familiar and rare.
  • Where:  Surprise location, announced day-of
  • When:  Starts at 7:00 PM (Tickets: TBA)

Tuesday, November 18, 2014:                                                                     
·         Where: TBA
·         WhenStarts at 7:00 PM (Tickets: $6)
Wednesday, November 19, 2014:

·         What and Who:  In true Brooklyn style, Brooklyn Ha Ha introduces some of the NYC standup scene’s best under-the-radar talent and brings their act to the looser, more freewheeling environment of The Grackle. Co-headlining will be Josh Gondelman and Jesse Popp.
·         Where: The Grackle1700 E 6th St., Austin, TX

·         When: Starts at 7:30 PM & 9:30 PM (Tickets: $12)

Friday, November 21, 2014:

Saturday, November 22, 2014:
·         What and Who: Homebrewing: the art of conjuring magic in liquid form. Whether you are a learned veteran with more brewing equipment than living space a brewing novice, this is the event for you. The pros in Austin will guide you through the process of making beer from the comfort of your own home, and clone a Brooklyn Brewery beer.
·         Where: TBA
·         When: Starts at 2:00 PM (Tickets: TBA)

·         What and Who: At the end of the day, The Mash is a festival. And what festival is complete without a soundtrack? Certainly not this one. That's why after a full week of feasting on good food, expanding our minds at panels and classes, and filling our bellies with delicious brews, we celebrate our last evening in town with a Bash; a Mash Bash. We're bringing the noise with Marnie Stern, Feral Future and Ghetto Ghouls.
·         Where: Red 7611 E 7th St., Austin, TX
·         When: Starts at 8:00 PM (Tickets: Free)

Brookly Brewery Events Return to Austin Nov. 15-22


Award-winning craft brewery visits Austin to celebrate neighborhood culture, emerging artists and local food scene in week-long series of food, beer and
community events

The second annual Brooklyn Brewery Mash tour hits Austin, November 15 – 22, 2014 to celebrate what’s next in food, film, comedy, music, books and beer. The Mash tour is the largest traveling food, beer and arts festival, stopping in ten US cities as well as London and Stockholm in 2014. Brooklyn Brewery has collaborated with Austin chefs, artists and craft brewers to create one-of-a-kind entertainment experiences for the whole community to enjoy.

In partnership with Slow Food USA as well as select event partners and performers from both Brooklyn and Austin, the weeklong series features exclusive dinners, concerts and lots of craft beers. Austin Mash partners include: Central Market Westgate, Easy Tiger, Simmons Family Farm, School House Pub, The Grackle, Alamo Drafthouse Ritz and Red 7.

Various spokespeople and Mash tour partners, including:

  • Steve Hindy, President and Co-Founder of Brooklyn Brewery, who will discuss his new book, The Craft Beer Revolution offering insight and perspective as a pioneer of America’s craft beer movement.
  • Brooklyn Brewery Chef Andrew Gerson has joined forces with Austin’s chefs to offer unique community dining experiences that celebrate local flavors and explore alternative eating spaces in Austin. 

Check out the Mash video trailer, link here.

Mash tickets are available at

Sunday, October 26, 2014

Italic Opening in Early 2015

Construction Underway for Italic
ELM Restaurant Group’s Italian Project Takes Shape

The historic Starr Building in downtown Austin at 6th and Colorado has attracted attention for decades. It held the city’s first escalator and drive-up bank, features a renowned mural by distinguished American artist Seymour Fogel (lovingly preserved in advertising agency McGarrah Jessee’s upstairs office suite) and the interior was designed by none other than mid-century marvel Florence Knoll. And now, ELM Restaurant Group, the parent company of three successful Austin restaurant concepts: 24 Diner, Easy Tiger Bake Shop & Beer Garden and Arro, is causing a stir by taking up residence in the large downstairs space originally occupied by American National Bank. Building residents and downtown denizens eagerly await the arrival of Italic, the group’s Italian concept slated to open in early 2015.

“The challenge in creating Italic,” says designer Veronica Koltuniack of VeroKolt, “is paying homage to the building’s iconic mid-century modern design roots without replicating or rehashing it. Chef Andrew Curren’s Italian menu will be simple and straightforward, and we want the atmosphere to reflect that vibe.” Interesting design elements will include a steel-and-glass wine mezzanine, homasote and Douglas fir wood paneling, custom concrete walls, repurposed industrial utility lights and unusual 1950s Italian desks and credenzas. Warm neutrals will be punctuated by subtle pops of sunny yellow and emerald green.

Entering the space will feel as if you stepped into a Tuscan kitchen to have dinner with newfound friends, where the only common language is food and an unlabeled bottle of wine topped with a soda cap. Chef Drew first fell in love with Italian culture and cuisine during a college semester abroad, and this passion led him to the Culinary Institute of America (Hyde Park) and then to chef Jonathan Waxman’s Italian restaurant Barbuto in New York City. Drew has long dreamed of creating his own interpretation of those experiences and is thrilled to execute a rustic, approachable model for lunch, happy hour and dinner here in Austin.

A top-of-the-line American-built pizza oven offering 8 feet of stone hearth will yield an array of classic and rustic pizzas, as well as a handful of entrées such as roasted half chicken and Florence-style T-bone steak. Antipasti selections ranging from cured meats, Italian cheeses, olives and house-marinated produce to house-baked focaccia will start a meal or end a hard day’s work during happy hour. Seasonally rotating pastas, featuring both fresh and dried varieties, will allow ELM to hold true to its farm-to-table ideals as well as satisfy the craving for a bowl of pasta and a glass of wine.

ELM’s Beverage Director, Master Sommelier Craig Collins, will create an easy-to-navigate, 100-percent Italian wine list. The keg wine program will feature a house red and white, and the full bar will include Italian-influenced cocktails, select local & internationally renowned craft beers and an extensive list of classic Italian apéritifs and digestifs.

The creative team behind the expansion includes the architectural and design team at Furman + Keil Architects, the branding team at McGarrah Jessee and Franklin-Alan commercial builders.

October Supper Club at Mulberry

October Supper Club at Mulberry

Date: Monday, October 27th, 2014
Time: 7pm-9pm
Location: Mulberry | 360 Nueces Street (under the 360 Condos)

Facebook link

Eventbrite link for tickets

Join us for cuisine inspired by fall flavors, paired with select wines and great company as we present our October Supper Club. Chef Kristine Kittrell and Chef de Cuisine, Ruston Richardson, will prepare a three-course meal, along with their ideal choice for wine pairings for each course. Seating is limited.

Beet Brined Oysters On The Half Shell, Fresno Honey Grinita
Strawberry Cups, Jicama Salad
to drink: Cava, Francesc Ricart, Spain or Sparkling Rose, Louis de Grenelle, France

Venison Carpaccio, Maple Yogurt, Pickled Beechwood Mushrooms, Candied Pine Nuts
Fried Quinoa Salad, Pickled Okra, Yogurt Coconut Cashew Butter, Pickled Radish
to drink: Pinot Blanc, Brooks, Oregon 2013 or Chardonnay, Lioco, California 2012

Green Tea Brined Duck Breast, Roasted Kabocha Squash, Broccoli Rabe, Cipollini Foie Gras Jus
Gnocchi Sweet Potato Purée, Creme Fraiche, Cashew, Pumpkin Seed Oil
to drink: Cabernet Franc, Pascal Lambert, France 2012 or Pinot Noir, R. Stuart, Oregon 2011

Deconstructed Carrot Cake, Vanilla Syrup, Cream Cheese Ice Cream, Walnut Crumble
to drink: Port, Taylor Fladgate 10 year Tawny Port or Sauternes, Chateau d'Armajan 2008 or Latte

Executive Chef | Kristine Kittrell
Chef de Cuisine | Ruston Richardson
$ 55 Per Person | All Inclusive

Fall Flavors Take Center Stage at Finn & Porter

Chef Showcases Season’s Offerings Including an Unexpected, Artistic Play on
Campfire S’mores

Chef Peter Maffei of Finn & Porter, located inside Hilton Austin, recently released his new fall menu filled with creative preparations of seasonal ingredients along with signature touches to classic cool weather dishes.

Maffei infused the flavors of fall into a sumptuous Foie Gras appetizer dish served with golden beet, braised red onion, arugula and celery; a handmade Ricotta Gnocchi with crispy lamb sausage, mushroom, tomato and quail egg; and a new play on a previous favorite – the Lockhart Quail with confit grape, pearl onion, kohlrabi and sherry jus.

The salad and soup section includes the return of another seasonal favorite: the Beet Salad served with Wateroak Farms goat cheese, pistachio and micro arugula. Nothing says fall quite like Maffei’s Parsnip & Apple Soup filled with crispy parsnip and apple celery chutney.

Entrée selections cover the range of proteins including six inventive seafood dishes, beef cheek and steaks, plus a hearty duck cassoulet and pork chop. New to the fall menu is Hawaiian Butterfish, served with custard potato, fennel, carrot and mushroom cippolini broth. The Diver Scallops with cider glazed pork belly, caramelized cauliflower, radish, apple and watercress are light and full of flavor. Maffei serves a fresh Halibut with spaghetti squash, apple, pine nuts, raisin and saffron sherry buerre blanc. For those with a big appetite Finn & Porter serves up a 16oz Pork Chop with butter whipped potatoes, Swiss chard and caramelized apples.  The Beef Cheek is accompanied by hand rolled pasta, glazed root vegetables and Swiss chard. A fall/winter classic, Duck Cassoulet, includes confit leg of duck, merguez sausage, crispy pork, carrot and white beans.

Known for its expert preparation of steaks, the latest menu includes a 16 oz. Strube Ranch Ribeye or a 24 oz. version for two people.  And a year-round favorite is the Finn & Porter, a seven ounce center cut beef tenderloin and poached lobster served with creamed spinach and fennel orange beurre blanc.

For dessert, chef has created a treat for the all of the senses, Campfire S’mores Pot de Crème. The scent of toasted marshmallow, smokey maple leaves and chocolateenvelops diners as the dish is served. Three crème’s -- toasted marshmallow, chocolate and graham cracker?,  are served in hollowed-out eggshells, delivering a totally new twist on the traditional S’more.

“I’m incredibly proud of this fall menu,“ Chef Maffei said. “My personal favorite dish is the Beef Cheek as it is the true definition of fall, plus the Campfire S’mores Pot de Crème is the ideal ending to any meal. The S’mores has that “wow” effect that gets diners excited – we have to be sure our guests save room for it!“ Maffei stated.

Saturday, July 26, 2014

Chill Out at Walton's Fancy & Staple with Dolce Neve Gelato Sandwiches & Iced Coffee

Chill Out at Walton’s Fancy & Staple:
West 6th Gem to Serve Handcrafted Dolce Neve Gelato Sandwiches &
Infused Iced Coffee

Chill out this August with iced coffees and ice cream sandwiches at Walton’s Fancy and Staple, the city’s go-to spot for baked goods, catered offerings, and dine-in and take-out meals. Walton’s culinary director Justin “Raif” Raiford is the mastermind behind these cool ideas—what better way to beat the summer heat—which pairs hand-crafted drinks with homemade treats featuring true Italian gelato made locally from the folks at Dolce Neve.

Raif thought of doing ice cream sandwiches after seeing someone receive a box of hot cookies on a 100-degree day. Once he sampled some of the amazing made-from-scratch flavors at Dolce Neve, a tiny gelato spot along S. 1st that opened last winter, the self-proclaimed ice cream lover knew he had the perfect match. It all starts with Walton’s signature cookies, which are made fresh every day with real butter, pure vanilla, fresh and crystallized ginger, and brown sugar (no shortening on this list). Next add the gelato, which is made from locally-sourced seasonal ingredients, organic fresh milk from a local dairy, and absolutely no artificial flavorings, preservatives, or thickeners. The freezing technique at Dolce Neve—owned by three native Italians—takes a little longer than an industrial method but the finished product is creamier and simply tastes better.

For the filling for the sandwiches, Raif selected vanilla and goat cheese gelato, which proved to be smart flavor complements to the assortment of cookies that make up the menu: chocolate chunk cookies with vanilla gelato, ginger cookies with goat cheese, peanut butter cookies with goat cheese, and salty oat cookies with either vanilla or goat cheese. Diners can expect several surprise rotating flavors to be mixed in throughout the month, as well. The ice cream sandwiches come in small rounds ($4.50) or giant rounds ($9.50) and will be featured at Walton’s throughout the month of August.

Wash everything down with a specialty iced coffee (or a hot one if you dare) that is bursting with deliciousness because of the infused house-made syrups. “I steep flavoring into simple syrup and let the flavors bloom,” said Raif. He’s been experimenting with ingredients and combinations, including a vanilla syrup that has bourbon and Mexican vanilla, a toasted hazelnut, a salted caramel with sea salt for balance, a raspberry, and a simple coconut syrup that mixes well with a little chocolate syrup. Another creation not to be missed is the Walton’s Toddy, made with frozen ultra purified water and a special roast of Cuvee coffee; prepared with a dripping process that takes anywhere from 12 to 18 hours, this intricate caffeinated beverage will both delight and rejuvenate. Drinks run from $4.50 to $5.50 and will be incorporated into the permanent menu.

A throwback to an old general store but with just enough of a modern touch, Walton’s is the ideal spot to linger over a blue plate special, pick up a gift for a friend, or take home fresh flowers.

Get away from the rising temps, savor the moment, and cool your heels.

Walton’s Fancy & Staple is located at 609 W. Sixth Street, Austin, TX 78701. For hours, catering assistance, and more information, call 512-542-3380 or go to

Follow Walton’s Fancy & Staple on Social Media:

Twitter: @WaltonsAustin
Instagram: @WaltonsAustin

Follow Dolce Neve on Social Media:

Twitter: @DolceNeve
Instagram: @DolceNeveGelato

Tuesday, July 8, 2014

Dock & Roll Diner Releases New Summer Menu, Represents Texas in 2014 Lobster Rumble

Dock & Roll Diner Releases New Summer Menu, 
Represents the Lone Star State in Tasting Table's 2014 Lobster Rumble

At Dock & Roll Diner, the city’s go-to food truck for ultra-fresh seafood, everything starts with the finest ingredients. So when chef-owner Lee Krassner recently began working with a new purveyor, he wanted to build on his already wildly popular offerings and added four new menu items just in time for summer.

The new menu items include the Maine Jonah Crab Roll (Maine Jonah crab leg meat lightly dressed in Dock & Roll’s secret house dressing with Romaine, lemon butter, and chive), the Maine Scallop Roll (seared Maine scallops with scallion and lemon butter), Sea Slaw (Ocean Approved fresh seaweed, shredded greens, red cabbage, and carrot with chive and secret house dressing), and the Lobster Peaux Boy (panko-crusted Maine lobster claws with Mardi-slaw—shredded greens, red cabbage, carrot, and grilled corn—and rémoulade à la New Orleans). “We wanted to showcase the quality of our new products,” said Krassner, who founded Dock & Roll nearly three years ago after working in restaurants in New York and San Francisco, including Todd English’s Olives, Commerce, and Public.

Krassner and his team recently traveled back east to participate in Tasting Table’s 2014 Lobster Rumble in New York. Tasting Table named Dock & Roll Diner one of the country’s best venues for lobster rolls and invited Krassner to compete against the other top picks. The sole entry from Texas, Dock & Roll served its signature dish, the Maine Event, a classic Maine-style lobster roll with Maine lobster claw and knuckle meat served chilled and lightly drizzled with the secret house dressing, lemon, butter, and chive. Krassner also served a variation of the Austin Roll with its award-winning habanero sauce, the Truth. Although Dock & Roll didn’t win, the Austin venture did do a fine job of representing the Lone Star State. “It was a wonderful experience getting to showcase what we do,” said Krassner. “The competition was stiff, but we certainly held our own. We feel we made Austin proud and are looking forward to heading to the West Coast for the LA Lobster Rumble on August 1.”

Not only did Krassner go up against restaurants he remembers frequenting in Maine and New York, including places such as Luke’s Lobster that contributed to the early beginnings of the lobster roll craze, but he also forged a relationship with Ready Seafood, a family-owned lobster wholesaler based in Portland, Maine. “Their product and the quality they take to ensure their customers receive the freshest, best Maine lobster is what really drew us in,” said Krassner. “They took us out on their lobster boat to show us exactly where their product comes from . . . proving they not only talk the talk but walk it too.” Business partner Daniel Dennis, who spends a majority of his time working directly with patrons, is also excited about the partnership with Ready Seafood and is looking forward to getting consumer feedback on the premium lobster and other offerings and meeting new customers.

Dock & Roll Diner features top-of-the-line seafood mixed with a little Texas flair and a lot of Austin weird.

Two permanent trailer locations are at 1503 S. 1st and 1905 S. Capitol of Texas Highway, and a new truck is on the streets and ready for catering and events. Dock & Roll hopes to open a brick-and-mortar restaurant by the end of the year. For hours and more information, go to

Sunday, April 20, 2014

La Condesa Hosting Sixth Annual Cinco De Mayo Block Party Presented by Univision



La Condesa is announcing today the Sixth Annual Cinco de Mayo Downtown Block Party on Sunday, May 4, 2014 from 1 p.m. to 9 p.m., in celebration of the rich heritage and culture of Mexico. The annual downtown festival covers the entire block of West 2nd Street between Guadalupe and San Antonio, and will feature an array of food and beverages provided by La Condesa and other local vendors.

This year's Block Party is again all ages and welcomes guests to participate in a variety of free activities for the whole family: face painting, balloon makers, dancing and live music from Este Vato, Bombasta, Dj Chicken George & Chorizo Funk, Celsius, Vitera, and more. Last year's festival grew to more than 5,000 in attendance, and is expected to continue that growth again this year.

"Last year's event was so spectacular falling on a Sunday, that we decided to do it again," says La Condesa owner Jesse Herman. "We're so proud to steward this community event and can't believe it's been six years already."

La Condesa will be serving their popular Mexican street food including grilled Mexican street corn, a selection of tacos along with their famous margaritas, aqua frescas and beverages from event sponsors Cazadores Tequila, Dos XX, and Tecate.

This neighborhood party is ideal for the whole family, with ample activities to enjoy. Area shops will also participate in the festivities featuring special gifts, novelties, and sweets to go along with the fun. Parking will be available at all downtown garages.

La Condesa
400A West 2nd Street
Austin, TX 78701
(512) 499-0300

Thursday, April 3, 2014

Foreign & Domestic Announces Indie Chefs Table with Jason Vincent on April 21

On Monday, April 21, Foreign & Domestic will present Indie Chefs Table, featuring Jason Vincent of Nightwood Restaurant in Chicago for a special culinary evening for guests. Created by Chef-Owner of Foreign & Domestic Ned Elliott, Indie Chefs Table events are designed to bring together the country’s top aspiring chefs to cook, collaborate, and inspire.

As an extension of Foreign & Domestic’s highly anticipated Indie Chefs Week, the event will feature monthly showcases highlighting different chefs from some of the best restaurants in the country. Jason Vincent from Nightwood Restaurant in Chicago will kick off the evening with a 45-minute lecture followed by a 7-course dinner, including courses from both Ned Elliott and Jason Vincent.

Tickets are $175 per counter seat (12 available) and $135 per table seat (35 available) including gratuity. Tax will be added via PayPal. Wine and beer will be available for purchase. Seating will be limited. To purchase tickets to Indie Chefs Table, visit

“We are really excited to launch Indie Chefs Table and could not be more pleased to have Jason Vincent as the first guest chef to participate in the series,” says Ned Elliott, chef-owner of Foreign & Domestic. “Our hope is that Indie Chefs Table will start a conversation and bring new culinary ideas and inspiration to Austin.”

Indie Chefs Table will begin at 6:30 p.m. at Foreign & Domestic, located at 306 E. 53rd Street, Austin, Texas 78751.

Wednesday, April 2, 2014

Shawn Cirkiel's chavez to Serve Special Brunch on Easter Sunday

Restaurateur Shawn Cirkiel’s chavez, the city’s newest it spot on Lady Bird Lake, will be serving a special brunch on Easter Sunday, April 20. Cirkiel, one of Austin’s most lauded chefs, has developed an innovative menu that features more than 70 sweet and savory offerings. Housed inside the newly renovated Radisson Hotel, chavez, with its sleek design and floor-to-ceiling windows, is the perfect spot to unwind and enjoy a leisurely Easter Sunday sipping on mimosas and noshing on modern Southwestern cuisine.

The Easter brunch menu features four different egg dishes, including made-to-order omelets; three salad offerings; homemade waffles, pancakes, and other traditional breakfast fare; meats from a carving station; and Southwestern classics such as empanadas, sopas, and chilaquiles. More than ten homemade treats from pastry chef Steven Cak and thirteen specialty desserts will be showcased as well. A mimosa and an additional brunch cocktail to be named are included in the price, which is $49 per person ($19 for children 12 and under). Easter brunch will be served from 10:30 a.m. to 2:30 p.m., and a similar brunch menu will be offered on Mother’s Day, which is May 11.

The regular breakfast menu features everything from huevos rancheros farm eggs with crispy tostadas ($10) and chicken-fried steak with farm eggs, crispy potatoes, and white gravy ($12) to Texas French toast with pecan butter, orange sugar, and maple syrup ($9) and an egg white omelet with pasilla chili and fruit ($10). Breakfast is served from 6:30 a.m. to 11 a.m. (7 a.m. to 11 a.m. on weekends). Cirkiel sources meats, fish, and produce from local purveyors when possible and combines them with the flavors he grew up with to create true Texas fare.

Spend the morning at chavez.

Chavez, located in the Radisson Hotel & Suites at 111 Cesar Chavez, is open for breakfast 6:30 a.m.-11 a.m. (7 a.m.-11 a.m. weekends), lunch 11 a.m.-3 p.m. (limited menu 3 p.m. to 5 p.m.), and dinner 5 p.m.-10 p.m. (5 p.m.-11 p.m. weekends). For more information, call 512-328-3935 or go to

Tuesday, March 25, 2014

Trattoria Lisina Debuts Italian-Styled Spring Menu

Trattoria Lisina, located in the Texas Hill Country,  just rolled out their spring menu featuring Italian classics prepared with the finest ingredients.

Small, family owned restaurants pepper the Italian countryside, each offering a unique take on the regional cuisine. Recipes unchanged for generations, wine flowing freely- these casual, rustic eateries are filled with energy, alive with the sounds of friends and family- sharing food and becoming more animated as the night and the wine progress. These restaurants truly represent the soul of Italy. A sincere love of family, friends, food and wine are the hallmarks of the trattoria. Damian & Trina Mandola bring these ideals to the Texas Hill Country with Trattoria Lisina. We invite you to join us in Driftwood for a taste of Italy right in your own backyard. Sit back, relax, enjoy.

Items highlighted in yellow are new to the menu.

13308 FM 150 West • Driftwood, TX 78619

Saturday, March 22, 2014

Downtown Jo's Coffee Offering "buy one burger, get one free"

Downtown Jo's Coffee is now offering "buy one burger, get one free", every Mondays from 4:00pm-Close. Nearly all burgers are only $10.00.

Jo's Hot Coffee and Good Food : 242 West Second Street : Austin, Texas 78701 : 512.469.9003

Bess Bistro Hosts Meet & Drink with Brewmaster Bert Van Hecke on April 1

Bess Bistro Hosts Meet & Drink with
Brewmaster Bert Van Hecke:
Guests to Enjoy Pints of Belgian Beer and Seasonal Fare by
Chef de Cuisine Roman Murphy

Bess Bistro, the cozy, underground neighborhood spot on West Sixth Street, will be hosting a unique Meet & Drink with Belgian Brewmaster Bert Van Hecke, founder of Belgian Original Malt (BOM) Bakery and Brewery. The event will feature specialty Belgian beers and a brew-centric four-course menu by Bess Bistro’s Chef de Cuisine Roman Murphy. Guests will imbibe in two pints of beer and nosh on French-Cajun fare, while learning about Van Hecke and his brewing techniques. Bess Bistro will host this special event ($29 per person) on their outdoor Terrace on April 1 at 6:30 pm.

The tasting event will highlight two specialty BOM brews: Triporteur from Heaven, a heavily hopped ale brewed using home-baked malt and Triporteur from Hell, an unfiltered dark beer brewed with hellish burned and roasted BOM malt with notes of chocolate, caramel, coffee and freshly baked bread. Guests will receive one pint of each beer to enjoy, compare, and contrast the flavors of both. Chef Roman Murphy will prepare a sumptuous four-course meal which includes a Beef Tartar Amuse Bouche; followed by Rock Shrimp Mini Po’Boys with remoulade, pickles, and slaw on a sweet roll; and an entrée of Beer Braised Wild Boar Ribs with herb polenta and caramelized onions and mushrooms. Guests will be treated to a decadent dessert of Triporteur Hell Chocolate Stout cake with Triporteur Heaven Caramel and topped with pistachio ice cream.

BOM brewery uses traditional malting methods to create their own beer recipes. They bake the malt at low or high temperatures to make the malt smooth and light or darker and more intense. According to the BOM website, Van Hecke started as a home brewer and learned the tricks of the trade in the breweries of Orbal and Rodenbach. He creates individual recipes for each beer, and goes through the whole brewing process himself, from A to Z.

Seating for this one-of-a-kind beer tasting and pairing on Bess Bistro’s Terrace is limited and guests are asked to reserve their seat by calling 512.477.2377.

Located at 500 W 6th St., Bess Bistro is one of Austin’s most inviting spaces in the heart of West Sixth Street. For more information and hours, call 512.477.2377 or go to

Tuesday, March 18, 2014

Benji's Cantina: Now Serving Lunch Six Days a Week

Benji’s Cantina Opens for Lunch Service Six Days a Week:
Lunch Menu Includes Lighter-Fare Options,
Savory Torta Sandwiches and Signature Fajitas    

Celebrated for its innovative approach to chef inspired Tex-Mex cuisine, as well as its extensive cocktail and spirits offerings, Benji’s Cantina is now open for lunch service, featuring a distinctive lunchtime menu every Monday through Saturday from 11 a.m. to 3 p.m. in a convenient and lively downtown Austin location. While all items on Benji’s sizable bar and cocktail menu will be available during lunch service, the newly developed lunch menu includes many unique lighter-fare lunch dishes, as well as a few Benji’s standards that have become Austin favorites.

Benji’s lunchtime appetizer, soup and salad selections include the classic Tortilla Soup ($7); Caesar Salad ($8; add chicken, $13; add shrimp, $16), comprised of fresh baby romaine, Vella dry jack cheese, hominy croutons and a smoked chili dressing; the Chopped Salad ($8; add chicken, $13; add shrimp, $16), a vibrant mix of assorted greens, tomato, chickpeas, pepitas, corn, cilantro, avocado and queso fresco served with a toasted cumin vinaigrette; the Chili Rubbed Salmon Salad ($14) served with watercress, baby spinach, roasted corn, pepitas, heirloom cherry tomatoes and a honey chipotle dressing; and the Tomato Crab Salad ($10), sliced heirloom tomatoes served with lump crab meat, avocado and cilantro sprouts in a chili lime vinaigrette.

Benji’s flavorful lunchtime tortas, or sandwiches, include the savory Torta Carnitas ($11), pork carnitas, refried black beans, avocado, tomato, smoked chili mayo and fresh greens served on a bolillo roll; the Torta Oyster ($12), a seductive combo of crispy oysters, mixed greens, jalapeno-basil aioli, cilantro and heirloom cherry tomatoes; the Torta Pollo ($11), chicken tinga, refried black beans, avocado, tomato, smoked chili mayo and fresh greens served on a bolillo roll; and the indulgent Texas Melt ($14), braised short rib, caramelized onions, roasted poblanos and smoked cheddar served with an ancho au jus.

Entrées on the lunchtime menu include Benji’s famous signature fajitas with grilled beef (1/4 pound, $16; 1/2 pound, $22; 1 pound, $40), grilled chicken (1/4 pound, $14; 1/2 pound, $28; 1 pound, $30) or grilled shrimp (1/4 pound, $15; 1/2 pound, $20; 1 pound, $37), as well as the Senorita Fajita Plate ($15) with beef or chicken, all served in a sizzling anafre alongside fresh guacamole, pico de gallo, cheese and sour cream. Benji’s Enchiladas ($14) are stacked with a choice of seasoned tenderloin, pulled chicken, pork or crab and shrimp, and served with a choice of sauces, including rojo, verde, mole or rojo caliente, alongside Rancho Gordo charro beans and Mexican rice. The Pollo entrée ($16) includes a grilled chicken breast, roasted corn, avocado, jalapenos, cilantro and heirloom tomatoes. Benji’s lunchtime menu will also feature a rotating Wood Fired Market Fish daily special ($17).

Benji’s decadent lunchtime desserts ($5) include flan, chocolate mousse and key lime pie.    

Daily lunch will be served in Benji’s downstairs festive bar and lounge, which includes ample seating at community tables that face a bustling West Sixth Street scene, great for people-watching and lunchtime conversation.  

Benji’s Cantina is located at 716 W. Sixth St., in downtown Austin. Benji’s is open for lunch service Monday through Saturday from 11 a.m. to 3 p.m., and for dinner service from 4 to 11 p.m. Monday through Thursday, and from 4 p.m. to midnight Friday and Saturday. Benji’s also offers Sunday brunch service from 10 a.m. to 3 p.m. For more information about Benji’s new lunch service, visit

Second Annual Children's Picnic and Real Food Fair

Second Annual Children’s Picnic and Real Food Fair: A Free Celebration of Farmers, Gardening, Cooking and First Lady Michelle Obama’s Let’s Move! Campaign

The second annual Children's Picnic and Real Food Fair will be held March 30, from 1 to 5 p.m., on the grounds of the historic French Legation Museum, 802 San Marcos Street. The free event, which celebrates First Lady Michelle Obama's Let's Move! Initiative, invites families to pack a picnic, grow a garden, meet farmers and local food vendors, and enjoy cooking demos, music and much more.

“Our Children's Picnic and Real Food Fair is a unique opportunity for the whole family to enjoy connecting to our local food community. The French Legation Museum grounds are a beautiful treasure and we are so happy to have them hosting this event again this year.  Along with all the favorites from last year, we'll have lots of surprises and new activities this year!” said Marla Camp, publisher of Edible Austin magazine and co-organizer of the event.

Some of the exciting 2014 Children’s Picnic activities include:

  • Featured speaker 9-year-old BeeSweet Lemonade entrepreneur Mikaila Ulmer
  • Funmi & Friends Healthy Eating Children’s Puppet Show
  • Craft, movement and music activities from The Thinkery, Austin’s new Children’s Museum
  • Painting rainwater collection barrels activity by Whole Foods Market's Garden Grants to Schools program

 Testimonials from last year’s guests:
Just wanted to write to thank you all for putting on one of the best children’s events I've been to while living here in Austin for the past 8 years.
-- Deirdre O’Connor

That was such a lovely community event -- really friendly, knowledgeable vendors; yummy food; good music and such fun to see all the little kids running around and dancing…I hope there will be another soon!
-- Patty Gettelman

The Children's Picnic and Real Food Fair is co-presented by Edible Austin magazine, Toni Tipton-Martin's SANDE Youth Project, the French Legation Museum and Whole Foods Market.

For more details, visit

Wednesday, February 5, 2014

Shawn Cirkiel's chavez Now Open

The wait is over—Shawn Cirkiel’s new restaurant chavez is now open. One of Austin’s most innovative chefs—and the talent behind parkside, the city’s first gastropub—has created yet another it spot. Housed in the recently renovated downtown Radisson Hotel on Lady Bird Lake, chavez is a fusion of Texas, the Southwest, and Mexico mixed in with the vibe of Austin.

For Cirkiel, who was raised in Austin, the venture is a natural fit. “It is all the flavors and food that we like to eat and cook with that we grew up with,” said Cirkiel. “For us, being from Texas, it’s a mixture of chiles, beans, rice, grilled meats, grilled fish, homemade tortillas, and tamales,” he explained. “It goes back to the blending of cultures—and for us, that’s who we are.”

That mixing of cultures provided the foundation for the design of chavez, which overlooks Lady Bird Lake. For more than a year, Cirkiel collaborated with branding guru Jett Butler, the creative director and founder of FÖDA Studio, and architects Michael Hsu and Jay Colombo, of Michael Hsu Office of Architecture, on the project. The open and modern space, which features clean lines and floor-to-ceiling windows to showcase the view of the lake, is also warm and inviting. A combination of materials—wood, steel, tile, and glass—create a tactile experience.

The attention to detail is evidenced in everything from the creative light fixtures made to evoke the letter “C” to the Texas pecan woods used throughout chavez. The entryway includes a backlit foyer etched with a pattern using the letters from the restaurant’s name—a nod to Cesar Chavez Street, where the restaurant is located; a play on “llavez,” which means “keys” in Spanish; as well as a reference to Cirkiel’s menu. Each letter is stacked in different ways, reminiscent of Mesoamerican culture. Although chavez incorporates multicultural aspects, it is ultimately Austin. “The space is a definition of what it is—the location, the emotion of it,” said Cirkiel.

The menu is built around shareable plates and sides. Cirkiel sources meats, fish, and produce from local purveyors and combines them with the flavors he grew up with to create true Texas fare. Breakfast features everything from local milled griddle cakes with wildflower honey and fresh fruit ($9) to chicken-fried steak with farm eggs, crispy potatoes, and white gravy ($12). Lunch offerings include grilled quail en mole ($11), salmon veracruz ($16), raw bar nibbles such as vegan ceviche with chayote, cauliflower, beet, and orange ($8), and an assortment of tortas such as tofu with black beans and avocado, onion, lettuce, and cheese ($10) and pork carnitas with pickled red onion, avocado, tomato, cilantro aioli, and cotija ($12). Dinner features everything from hamachi with “horchata,” orange, and cascabel ($11) from the raw bar and sides such as lard tamal with peanut mole ($8) to appetizers such as oyster taquitos with avocado crema, slaw, and habenaro ($9) and entrées such as herb crusted mahi mahi with salsa negra ($22). Desserts, such as a corn churro that flirts with tropical fruit ($10) and café con leche ($10), are made in-house by executive pastry director Steven Cak. Cirkiel has put together a talented team, including general manager Justin Jordan, to attend to every detail.

An über-selective wine menu and de rigueur hand-crafted cocktails such as smoked cherry margarita (Milagro Reposado, cherry, habanero, and lime); congress (Tito’s vodka with hibiscus, lemon, and cava); and michelelada (Pearl Snap pilsner with kale Mary mix, lime, and salt) add to the festive ambience.

Cirkiel also provides food service for the hotel, including poolside noshes, room service, banquets, and events. “We get to play with a lot of different things,” said Cirkiel.

Chavez, located in the Radisson Hotel & Suites at 111 Cesar Chavez, is open Sun-Thurs, 6:30am to 10pm, Fri-Sat, 6:30am-11pm, bar open late. For more information, go to

The Radisson Hotel & Suites, owned by Austin real estate company Forestar Group Inc., is located at 111 Cesar Chavez St. in downtown Austin.

Tuesday, January 28, 2014

Andiamo Says Amore for Valentine's Day

Andiamo Ristorante Spreads the Amore

This Valentine’s Day With Love-Themed Menu:
Four-Course Meal Includes Authentic Italian Dishes Served With Romantic Flair   

North Austin Italian bistro Andiamo Ristorante, known for serving only the most authentic Italian cuisine in the traditional style, is treating diners to a little more amore this Valentine’s Day. On Feb. 14, Valentine’s Day, during dinner service from 5 to 10 p.m., Andiamo will serve a special four-course love-themed menu ($65 per person, $80 per person with Italian wine pairing) featuring many dishes from owner Daniela Marcone’s own Italian family recipes.

Andiamo guests will begin this romantic Italian feast with a choice of appetizers, including La Felicità (“Happiness”), a dish of house-made Italian sausage served with house-made picked peppers; Mi Fa Ricordare Di Te (“It Makes Me Think of You”), fresh scallops served with capers and shallots in a balsamic brandy cream sauce; and La Passione (“Passion”), a seasonal house-made roasted red bell pepper soup.

For the second course, Andiamo’s love-themed menu features a choice of salads, including Gli Innamorati (“Lovers”), tender mixed greens with fresh strawberries, toasted almonds and Pecorino Romano in a raspberry vinaigrette; Baci e Abbracci (“Kisses and Hugs”), fresh greens, candied walnuts and gorgonzola cheese in a pomegranate dressing; and Mi Sai Viziare Bene (“You Know How to Spoil Me”), Andiamo’s signature fennel salad.

The meal heats up with a choice of seductive Italian entrées, including Destino (“Destiny”), medallions of beef tenderloin sautéed with aromatic herbs in a cognac veal reduction; Romantica Follia (“Romantic Foolishness”), classic risotto in a creamy porcini mushroom Parmesan sauce; Dal Profondo Del Cuore (“From Deep in the Heart”), roasted prawns stuffed with crab meat and potatoes served in a tarragon lemon sauce; and Amore e Psiche (“Love and Psyche”), house-made squid-ink seafood ravioli and baby scallops in a saffron cream sauce.    

Andiamo’s love-themed meal is completed with a choice of decadent desserts, including Solo Parole d’Amore (“Only Words of Love”), house-made hot chocolate soup with crushed red peppers; Cuori Legati (“Laced Hearts”), a fresh fruit tart; and Ti Vorrò Sempre Bene (“I Will Always Love You”), Andiamo’s luscious house-made tiramisu.

Seating for Andiamo’s Valentine’s Day dinner service is limited, and guests are encouraged to reserve a table by calling (512) 719-3377 or emailing      

Andiamo Ristorante is located at 2521 Rutland Dr., in North Austin, and features only authentic Italian cuisine inspired by seasonal ingredients and classic Italian recipes. Andiamo is open for lunch service Monday through Friday from 11 a.m. to 2 p.m., and for dinner service Monday through Saturday from 5 to 10 p.m. Andiamo also offers private dining for special events. For more information about Andiamo and the special love-themed Valentine’s Day dinner menu, call (512) 719-3377, or visit

Haters Club Valentine's Day at Liberty Tavern

‘Haters Club’ Valentine’s Dinner and Drinks Return to Liberty Tavern

Gathering for Cupid Haters Features Heartbreakers Cocktails and $4 Local Craft Beers after 9pm

Liberty Tavern, located in Hilton Austin downtown, knows that misery loves company and is serving up food and drink specials to make February 14th worth loving even without the romance.  Celebrating singledom? Rejoicing with the skeptics of the Hallmark holiday? Whatever the reason, Liberty Tavern is the place to be for Valentine’s specials from 5pm onward.

Bar specials include the nicely priced Heartbreakers Cocktail Menu: the Black Heart, a bubbly concoction of Moscato with a float of Guiness ($5.50), the Red Light, featuring Angel’s Envy bourbon whiskey, raspberry simple syrup, dry vermouth and a splash of soda ($6) and the Stupid Cupid shooter comprised of Angel’s Envy, Malibu rum, cranberry juice and triple sec ($4).  To ensure one doesn’t drown in his/her sorrows, Liberty Tavern will feature a hearty dinner special – a Slow-roasted Double Bone in Pork Chop with smashed potatoes and sauteed broccolini with thyme demi-glaze. Other menu items that may bring back that lovin’ feeling include a fall-off-the-bone Pork Shank, Steamed Mussels in a local hefeweizen broth and the Crab Mac served with lump crab, cavatappi pasta and a five-cheese Parmesan crust.

In addition to the anti-Valentine cocktails, Liberty Tavern has a place in its heart for local beverages such as Tito’s Kick'n Mule and the Texas Sipper on tap along with beers from Austin Beerworks, Circle Brewing, Adelbert's and Hops & Grain.  All local craft brews are $4 from 9pm until close.  All Texas cocktails are $2 off from 9-11pm daily as part of Texas Happy Hour.

Friday, January 24, 2014

Celebrate Valentine's Day at The Carillon

The Carillon is celebrating Valentine's Day for three nights on February 13, 14 and 15 from 5:30 to 10:00pm, with a 3- and 5-course, custom crafted menu. Make your sweetheart swoon with Hamachi Crudo, Hawaiian Blue Prawns, Wagyu Ribeye, Chocolate Terrine and more.

The Carillon's Valentine's Day 2014 Three-Course Menu:
$130 per couple; $200 per couple with wine pairings

1: Hawaiian Blue Prawns, Ajo Blanco, Puffed Rice, Grape, Cilantro

2: Wagyu Ribeye, Miso-Carrot Puree, Maitake Mushroom, Mustard Green, Yuzu Kosho

3: Chocolate Terrine, Passion Fruit Ice Cream, Blood Orange, Rum Cremeux, Vanilla Sponge

The Carillon's Valentine's Day 2014 Five-Course Menu:
$190 per couple; $300 per couple with wine pairings

1: Hamachi Crudo, Passion Fruit Puree, Macadamia Nut, Pickled Beet, Celery

2: Grilled Romaine, Citrus, Radish, Garlic Crouton, Bacon Powder

3: Hawaiian Blue Prawns, Ajo Blanco, Puffed Rice, Grape, Cilantro

4: Wagyu Ribeye, Miso-Carrot Puree, Maitake Mushroom, Mustard Green, Yuzu Kosho

5: Chocolate Terrine, Passion Fruit Ice Cream, Blood Orange, Rum Cremeux, Vanilla Sponge

6: Mignardises: Assorted Macarons

Four Courses to Love at Finn & Porter on February 14th


Enjoy an intimate dinner with a loved one or share the evening with a group of friends on February 14th 

Finn & Porter, located at 500 East 4th Street between Red River and Neches Streets, has designed a Valentine’s Day menu to fan the flames of romance, or at the very least, pure culinary bliss. The four-course dinner, created by Chef Peter Maffei, features selections such as Grilled Oysters, Confit Pork Tenderloin, Beef Tenderloin and Lobster (the Finn & Porter), Grilled Hearts of Palm and Asparagus salad and much more to ensure a night to remember on Friday, February 14th.

The first course features the option of Grilled Oysters with shaved radish over a Champagne buerre blanc micro herb salad, Hamachi Ceviche with cured Meyer lemon, fennel and horseradish, or Braised Lamb, from Hodges Ranch of Sterling City, TX, on top of Ricotta gnocchi, peas, tarragon and chervil.  The second course includes both savory and light options – Roasted Butternut Squash Soup topped with Crème Fraiche, and chives, Grilled Heart of Palm & Asparagus Salad mixed with Prosciutto, upland cress, Marcona almond, with a herb vinaigrette or Endive & Beet Salad (the beets are locally grown at Verstuyft Farms) with apple, Water Oak Farms goat cheese and a roasted hazelnut dressing.  

The main course covers surf, turf and vegetarian options: a Confit of Pork Tenderloin served with caramelized apple and new potato, pickled mustard seeds and Swiss chard; Grilled Gulf Red Snapper with haricot vert, marinated artichoke, shaved beet and Peruvian potatoes; The Finn & Porter features a 5oz. center cut beef tenderloin, poached lobster, creamed spinach, and fennel orange buerre blanc.   For the veggie lover, there is locally grown Sweet Potato Ravioli with a brown butter vinaigrette, sage, and finished with roasted chestnut.

To top it all off, indulge in the Dessert Trio for 2. The last (but most certainly not least) course includes chocolate cake, bread pudding and butternut squash cheesecake. Wine pairings for each course are available upon request.

The special menu will be available from 5pm to 11pm-- $75 ++ per person. For more information and reservations, visit or call 512-493-4900.

Friday, January 17, 2014

Red Cross of Central Texas Presents Night of 50,000 Lives at Sway

The Alice Kleberg Reynolds Foundation and the American Red Cross of Central Texas present the Night of 50,000 Lives, an exclusive dinner at Sway to benefit the Measles & Rubella Initiative on Thursday, February 13 from 6:00 to 9:00pm.

Co-founded by the American Red Cross, the Measles & Rubella Initiative is one of the world’s most successful partnerships in global health – helping to control the spread of measles and to dramatically reduce mortality rates for these deadly diseases.

Sway Executive Chef Alexis Chong will prepare and present a spectacular 5-course menu, featuring award-winning modern Thai cuisine and hand-selected beverage pairings. This exclusive evening offers 100 guests the opportunity to dine at one of Bon Appetit Magazine’s Top 50 New Restaurants of 2013 while supporting an international effort to eradicate measles by 2020. Tickets for the dinner are available here for $250 per person.

With $1, you can vaccinate one child and save a life. Together, we can save 50,000 lives in one evening.

JuiceLand Opens Seventh Location In Lakeway


Locally Owned Juice Bar Expands With Newest Location
at Lohmans Crossing and Ranch Road 620

JuiceLand, Austin’s favorite, locally owned juice bar, announced today that its seventh Austin location officially opened this week at the intersection of Ranch Roach 620 and Lohmans Crossing. This is the first JuiceLand to open in Lakeway and is the closest location to Lake Travis.

"Lakeway, you just got served! We are all really looking forward to getting to know all the eager folks that have been watching and waiting for us to finally open,” said JuiceLand Founder Matt Shook. “Our manager Annabelle has set up a shop that you are all going to love, so please make sure you offer to trade her boat privileges for smoothies; she's one heck of a captain!"

This Lakeway location will not only offer the entire menu and all food selections, but will also serve as a fresh juice cleanse pick up center. Due to its growing customer base, JuiceLand could no longer ignore customer requests for a store near Lake Travis, and is excited to continue its Austin expansion based on these requests.

Guests at this location will enjoy the beloved JuiceLand menu, which is consistent through all locations. Voted as Best Smoothie Shop in Austin by Austin Fit Magazine in 2013, sample menu items include favorites such as the Originator with fresh apple juice, banana, blueberry, cherry, peanut butter, rice protein, spirulina and flax oil; Bambaataa with fresh pineapple juice, banana, mango, hemp protein, coconut oil, spirulina and raw almonds; and Vegetable Kingdom with fresh apple juice, carrot, beet, spinach, lemon, mango, cherry and spirulina.

JuiceLand also offers fresh vegetable and fruit juices, aguas frescas, smoothies, raw superfood cocktails and more. JuiceLand also offers three levels of juice cleanses to assist patrons in achieving their health goals. Voted as Best Healthy Lunch in 2013 by Austin A-List, JuiceLand also offers premade food items including the customer favorite Double Rainbow Quinoa Salad, Kale Salad and the newest menu addition, Super Happy Fun Sushi Bowl.

JuiceLand’s newest location is located at 2422 Ranch Road 620, in Austin, Texas. For updates, go to and follow on Facebook @JuiceLandAustin and on Twitter @JuiceLandAustin.

Wednesday, January 15, 2014

Vinyl and Upstairs on Trinity to Open This Month


Vinyl & Upstairs On Trinity to Open January 16 with Music and Drink Specials All Weekend Long

ATX Brands announced today that Vinyl & Upstairs on Trinity, located above Chicago House at 607 Trinity in downtown Austin, are set to open their doors on Thursday, January 16. To celebrate the openings, ATX Brands will be holding a sampling party that will last all weekend from January 16 to January 18 with complimentary tastings, drink specials and special guest DJs. Vinyl and Upstairs on Trinity will hold their official launch party on Saturday, January 25 from 9:00pm to 2:00am featuring music by Stylust Beats, Le Moti and Galvanix.

“I’m excited to share this trifecta with Austin,” said ATX Brands CEO and Founder Doug Guller. “We’re able to cater to any audience with a wide variety of craft beers from Chicago House, sophisticated wines and champagnes at Upstairs on Trinity and great cocktails next door at Vinyl. This has been in the works since we first opened Chicago House, and it will be hard to find a better mix in downtown Austin at one location.”

Next door to Chicago House is downtown’s mysterious hidden gem, Vinyl, a music inspired lounge focused on eclectic and cutting edge talent of underground musicians and DJs from Texas and across the globe. Adding to Austin’s hot nightlife scene, Vinyl features a one-of-a-kind intimate atmosphere with a secret entrance, a 13,000-piece vinyl collection, graffiti inspired décor and amazing cocktails.

Head up the stairs from Chicago House to relax at Upstairs on Trinity, the perfect retreat from the hustle of 6th Street. Surrounded by beautiful limestone walls draped in crimson with endless windows and glowing chandeliers, Upstairs on Trinity exudes elegance and sophistication. The venue will feature an extensive selection of premium wines, exceptional champagnes, sangrias and small plates. Menu items include fresh flatbread pizza, cheese plates, charcuterie, and local sweet treats.

The launch party for Vinyl and Upstairs on Trinity will feature Donnie Dee and Dick Nickson on Thursday, January 16, DJ Manny and DJ Charlie + DJ Jeska on Friday, January 17 and Boom Baptist & Digg on Saturday, January 18. Doors will be open from 9:00pm to 2:00am. RSVP for the non-stop three-day event can be found here.

Saturday, January 11, 2014

Whisler’s Brewers, Butchers & Bartenders Industry Night

Whisler’s Brewers, Butchers & Bartenders Industry Night Welcomes Special Guests, 512 Brewery and Salt & Time on January 19th

Monthly Gathering Open to All

Whisler’s, the acclaimed new bar in East Austin, returns with its monthly Brewers, Butchers & Bartenders Service Industry Night. Bar owner Scranton Twohey launched the Sunday evening celebration to welcome fellow members of Austin’s hospitality industry and their friends.  However, all patrons are invited to enjoy an evening that includes special drink pricing and featured guests such as East Austin neighbors, butcher and salumeria Salt & Time, who will be serving a charcuterie selection. Austin’s 512 Brewery will be on hand with a cask of their seasonal Cascabel Cream Stout.

Whisler’s Service Industry happy hour menu regularly features six classic cocktails including an Old-Fashioned, Moscow Mule and Brown Derby for $6 along with two Beer & Shot specials, also $6.

1816 E. 6th Street, corner of Chicon; phone: 512-480-0781
Sunday, Jan. 19th, beginning at 6pm
TICKETS/PRICING: No tickets required; special food and drink pricing

Thursday, January 9, 2014

4th Annual Lone Star Paralysis Benefit at Jack Allen's Kitchen, Oak Hill

ELM Restaurant Group to Launch New Italian Concept

ELM Restaurant Group Acquires New Downtown Location
Team Behind 24 Diner, Easy Tiger Bake Shop & Beer Garden and Arro 
to Launch Italian Restaurant Concept in 2014  

The partners of ELM Restaurant Group are excited to announce the acquisition of a restaurant space centrally located in downtown Austin at 123 W. Sixth Street in the historic and acclaimed midcentury-modern McGarrah-Jessee Building, the former site of Bar Louie. This will be the fourth project from the team responsible for local hotspots 24 Diner, Easy Tiger Bake Shop & Beer Garden and Arro.

ELM Executive Chef & Partner Andrew Curren, a two-time nominee for People’s Best New Chef from Food & Wine and twice lauded by industry peers in Best Chefs America (2013, 2014), will helm the kitchen at this new, unnamed Italian concept. The project has special significance for Chef Drew for several reasons. Originally enrolled in the Animal Sciences program at Texas A&M University, it was during his senior year study-abroad program in Tuscany that he fell in love with the Italian culture, discovered his passion for cooking and decided to swap out his lab coat for a chef jacket. It was during this same fortuitous trip that he met and roomed with fellow A&M student Craig Collins, now a Master Sommelier and ELM’s Executive Beverage Director.

Drew went on to become valedictorian of his class at the Culinary Institute of America, Hyde Park, New York, where he also met his future wife, pastry chef Mary Catherine Curren. After graduation, he worked in Manhattan for renowned chefs Floyd Cardoz and Danny Meyer before returning to Italian fare at Barbuto under Chef Jonathan Waxman. “Learning the ways of a true farm-to-table restaurant, where we would write menus every morning in the markets for that evening’s service, rekindled my love for rustic Italian food,” says Drew. “I have wanted to create my own version of my experiences in both Italy and New York for quite some time. I plan to merge the pizzeria lunch culture with the rustic and seasonal traditions of Italian trattorias in a super approachable, authentic and warm restaurant comparable to walking into a Tuscan home and sitting down for dinner and wine with family and friends. That’s what brought me to this industry in the first place!”

Master Collins is equally enamored with Italy, having selected the country for his semester abroad specifically to further his wine knowledge. In Tuscany, the two roommates frequently hosted wine tastings for their fellow students, which just seemed like fun at first but soon evolved into a dedicated course of study of its own as they sampled myriad wines side by side, discovering the nuances of the various regions and grape varietals. Prior to his partnership with ELM, Craig worked with Dalla Terra Winery Direct, importing a collection of first-rate Italian wines into the United States. Per Craig, the new concept will feature a “user-friendly, Italian-focused wine program highlighting the iconic producers from premier regions as well as offering a fine selection of cocktails and Italian aperitifs and digestifs.”

The restaurant is tentatively scheduled to open in Summer 2014.