Eat & Drink Austin Magazine - Fall 2009 by Joanie Cahill

eat local. drink local.

Libation Liberation Cocktails! Pg. 9

volume 5 issue 3

Good Lookinâ&#x20AC;&#x2122; Beer, and Ice Cold Waitresses Pg. 20

Steak with a Prime View Ste i n e r Ra n c h St y l e Pg . 2 6

THE

PEACEMAKER A S a ndwich to Settle All Odds Pg. 18

Playing the Field

Where to Watch the Game, All Over Town Pg. 50 w w w.eat a n ddrinkaustin.com

ginal David e Ori 's h T

35 t

COME TRY OUR FU LL

GLUTEN FREE MEN

Better Food. Better Value.

S t. B R I C K O V

www.brickovenon35th.com

On any given day, our customers will be as varied as the city of Austin itself. From hippies and politicos, to frat boys and freaks, we feed ‘em all. It’s all about the fresh food, the great value and the friendly, family atmosphere. That’s what keeps them coming back for more!

5 locations in austin www.maudies.com

1608 W. 35th St. 453-4330

Dripping Springs Texas Vodka

GOLD – Best in Class & Vodka Purity Trophy

International Wine and Spirit Competition 2008

Drink Friendly Distilled and Bottled By San Luis Spirits, Inc.

drippingspringsvodka.com

History you can sink your teeth into.

Come on out for a steak at the Ranch.

5424 Steiner Ranch Blvd. 512.381.0800 steinersteakhouse.com

Over 100 Years of Rodeo and Ranching Legacy

E AT L O C A L w w w.e a t a n d d r i n k a u s t i n .c o m Publisher Daryl Ostrander Editor-in-Chief Mary Morrison Art Director Joanie Cahill Sales Kyle Harkrider Paul Armendariz Photographers Joanie Cahill Terra Chick Contributing Writers Mary Morrison

Christopher Bubel Julianne Sherrod Anne McIntyre Areceli Garcia Chloe Sampson Wickett LeBon

For advertising & subscription information: 512-330-4996 - info@eatanddrinkaustin.com

Through the Drinking Glass

All rights reserved. Any reproduction or copying, in whole or in part, without specific written permission of the publisher is strictly prohibited. The information printed in this magazine has been provided as a public service. Every effort has been made to ensure accuracy; however, the authenticity cannot be guaranteed. All information contained in this magazine has been furnished by the advertisers. Eat & Drink Austin does not make any representations as to facts and opinions. All terms of offers are subject to change. All forms of advertising in Eat & Drink Austin are subject to errors, changes, and/or omissions without notice. The publisher has taken all reasonable precautions to avoid mistakes in the directory. Should a mistake occur, the advertiser’s right to recovery shall be limited to a reduction in the charges paid by the advertiser and by the publisher, only to the extent that the mistake reduces the value of the billed items. In no event shall the advertiser’s right to recovery exceed the total amount due as shown on the advertiser’s invoice. The publisher assumes no obligation for the accuracy of free listings, and the business or individual listed waives any claim against the publisher for mistakes relating to them.

We are proud members of Choose Austin First and the Austin Independent Business Alliance

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Well, dear readers, we made it through the summer of 2009. The drought, our dwindling lakes, and record temperatures sure gave us a run for our money, but we’re coming out on the other side mostly unscathed.

The temperatures are finally dropping, and that sweet smell of earth kissed by rain has returned to revitalize our great city. There’s no better way to celebrate that fine autumn chill in the air than to visit one of the city’s hundreds of local restaurant or bar patios. Lots of them are dog friendly, so you can stop by and have a bite to eat while your best friend lounges at table-scrap distance. What about catching the game from somewhere other than your sofa? It’s prime time for watching some football, and it’s a great opportunity to get out there and find your neighborhood pub so you can support your favorite team (we bleed orange, we’re just sayin’). Besides, they’ve probably got a bigger flat screen. If you’re not into football, we won’t tell. How about visiting a local winery or brewery for the day? Stop in and chat with your favorite bartender. No favorite yet? Don’t worry; we’ve got one all picked out for you. He’ll mix, you talk. You can pick up some fresh produce from one of the city’s many purveyors. See? That’s the thing about a gem like Austin: there are so many facets. Go ahead, go on. You know what I’m going to say. Eat Local! Drink Local! E AT

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- Mary

Gee golly it’s been a hot one! I for one am eagerly anticipating some cooler climes. As we head in to fall, I’ve got the tasty nibbles on what’s happening in the Austin restaurant scene! Austin continues to grow its culinary offerings. New restaurants, bars, trailers, shacks and holesin-the-wall are popping up all over. A few sad passings as well, but the old just gives way to make room for the next big thing! Huge news in Austin eateries: Ranch 616 (616 Nueces, 479-7616) owner Kevin Williamson is creating a culinary compound surrounding his Nueces location. He’s purchased both the Star Bar (600 W. Sixth) and the space between the two locations, formerly a paint store. Word on the street is that the retail space will be transformed into a good old-fashioned honky-tonk called the Rattle Inn. Ray Benson of Asleep at the Wheel is providing tunes and the décor, with his lifetime of tour souvenirs, musical instruments and AATW memorabilia. This destined to become a tourist spot for all lovers of that Austin rockin’ sound. The Star Bar will be revamped with a new mid century modern/desert chic look and new menu offerings, so more word on that as I hear it! Fans of Star Bar will wonder what has happened to the Hat Creek Burgers trailer housed right outside, and travelers on Burnet Road will wonder what’s going on with that old Arby’s location: the answer to both is Hat Creek has moved into the former Arby’s at 5400 Burnet Road. Swing through their drive thru and pick up a cheeseburger! The trailer will reopen soon at a new location. Another sad passing: the original Waterloo Ice House (600 Lamar, #G) next to Waterloo

Records has closed its doors after 20 years in business. Of course, the other Waterloo’s remain open for business, but there’s something about the original that gets me all misty. However the space at bustling Lamar and 6th St wont stay closed for long; the owners have plans for a new all day/all night diner called TwentyFour. On the menu is diner-style comfort food, serving the nighthawks and party people of the downtown area. As of press time the new diner is set to open early October. Also on the list of closings, the hip and cool

Peacock Lounge (515 Pedernales) has

The Kitchen Door Bakery and Café (221 W. Sixth; 3742 Far West) has closed both locations, leaving us to mourn their giant

CH W BY julianne SHERR O D

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cinnamon rolls, fab chicken and pimento salad sandwiches and house-baked breads. A moment of silence for their grilled meatloaf sammy—we may not see the like again in our lifetimes. Back to the happy news: so many new dining options! Barton Springs has seen the opening of a second El Chilito (1025 Barton Springs Rd) in the coveted Gypsy Italian Bistro spot. If the first location on Manor Rd is any indication, owner Carlos Rivera is overwhelmed with patrons. I’m hoping it reduces my wait time for their killer tacos! Rivera’s other brainchild, El Chile, the big, full-service brother to the expresstaco service of El Chilito, has opened a second location at 918 Congress Ave. Also new on the downtown scene is a hot doggery called Frank (407 Colorado, 494-6916), a new venture from the folks that brought you Starlite and the Woodland. Now I love me some hot dogs, chili dogs, corn dogs, Chicago-style dogs, and German sausage, and I’ll be damned if Frank doesn’t have it all in one delicious spot. AND cocktails, wine and beer! Frank gets gourmet with their artisan sausages, which include antelope and rabbit (the Jackalope) and a German Curry (bratwurst topped with curry sauce). Rather daring! This is also, to my knowledge, the only place in town you can get fries with gravy and cheese curds in a dish called Belgian Waffle Poutine. I discovered cheese curds on a trip to Wisconsin and I’m telling you, try this dish! BTW, if anyone knows where I can pick up some fried cheese curds in Austin give me a shout. Frank, can you fulfill my dairy-fresh fantasy? One of Austin’s legends, Wheatsville Food Co-op (3101 Guadalupe, 478-2667), holds

their Grand Re-Opening on October 10th. I’ve been checking out their construction for months now, eagerly anticipating the new space, which has doubled in size. Grocery stores are to Austin what Neiman Marcus is to Dallas—a homegrown, ubiquitous status symbol--but Wheatsville is the granola-crunchiest and still champion! New bakeries abound in the Capitol City, E AT

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including Delish (209 W. Third 473-4118), specializing in cupcakes, Sentelli’s Specialty Cakes & Fine Pastry (814 W. 12th, 2361720) offering a full selection of pastries, wedding cakes, coffee and cakes whole or by the slice. Sentelli’s occupies the former location of Rather Sweet Bakery, keeping Austin’s sweet tooth alive. In addition, Panaderia Chuy (8716 Research #290, 374-9910) has opened on the north side of town, offering retail and wholesale Mexican pan dulces, galletas, tortas, European pastries, breakfast tacos, espresso and gelato! In other gelato-related news, Forbes Magazine has just recognized Matt Lee and his staff at Teo Espresso Gelato & Bella Vita (1206 W. 38th, 451-9555) as having “America’s Best Ice Cream.” The shop also serves a full menu of espresso and coffee drinks, shakes, smoothies and pastries, but really, who can even consider these options when presented with the menu of gourmet gelato flavors such as gingersnap, watermelon and nutella. Congrats are also due to Olivia (2043 S. Lamar, (512) 804-2700), which has been named one of the top 10 new restaurants in the country by Bon Appetit! This is the culinary equivalent of an Olympic Gold Medal, and Olivia has shown that they possess the chops to compete on the national stage. Farm fresh ingredients and creative cookery have earned them this well deserved honor. My last delicious tidbit concerns the Austin gnome invasion. Dirty Bills (511 Rio Grande St, 4773789) is a tiny bar in the Opals/Katz’/Wahoo’s neighborhood. This freaky little hole in the wall features its namesake, Dirty Bill the Traveling Gnome, in a glass case over the well-stocked bar. This gnome knows travel—he’s visited dozens of countries since 1999 yet never had a place to call his own. A dozen beers on tap, a capacity of 49 patrons and a primo location in the West 6th St. area assure that Dirty Bill has found his way home at last. That’s it for this issue, foodheads. Give me a shout at julianne @eatanddrinkaustin.com if you hear any food gossip and til next time, Buenos Nachos!

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closed its doors. While denizens of the East Side are going to miss the master-mixed cocktails and surprising dining options, what I really want to know is what is going to happen to those lovely white chairs embroidered with teal peacocks? If anyone hears of a fire sale, give me a call!

CAPITAL

table d’hôte NOW SERVING

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Capital Chow Follow the Swallow Tony C’s Pizza The Peacemaker Brick Oven on 35 th Freddie’s Place Rio Grande Steiner Ranch Steakhouse Fall Wine Review The Future of Fruit Locator Map Playing the Field

Pg. 32

Cantonese Cuisine - Fresh Seafood - Dim Sum

Family style servings. First class banquets.

10901 N. Lamar Blvd, Suite A-1-501 512-490-1426 fortuneaustin.com

follow the swallow featuring

BY mary MORRISON

D AV I D ALAN

A rainy sky has replaced the burning sun as a backdrop for the city. As night falls, people are strolling down the city streets searching for a place to relax for the evening. I shake off my umbrella and walk into Annie’s on Congress. Jazz fills the air. I’m headed straight for the bar; I know what I want. I’m here to see a man about a drink. David Alan, bartender and mixologist, is just the man I want to see. He’s a master behind the bar, and he’s part of the reason Austin is undergoing a cocktail renaissance.

The Bartender: David Alan

Before Prohibition banned the manufacture, transport, and sale of alcohol during the 20’s and 30’s, the cocktail scene was a celebration of potions and spirits. “(The 13-year ban) did a lot of damage to the craft,” David says. “It has taken a lot of time to catch up, and we are finally in a place where good bartenders are working in the classical style.” A flurry of activity in the bartending world during the 1980’s was all geared towards convenience. Pre-mixed drinks were all the rage, taking away from original and genuine recipes. Since then, David says the industry is having ‘revolutionary old thoughts’ and getting back to such basics as fresh squeezed juices and classic recipes that are more important than convenience. This not only gives bartenders, like David, who are passionate about good drinks a chance to hone their skills, it also gives patrons the knowledge of how a good drink should be made. David has dedicated years to his passion, and one sip is enough to confirm: the man can mix a drink. The Skyline Cocktail is a perfect example: mint, simple syrup, lime juice, gin, Paula’s Texas Orange, and crème de cassis are all expertly mixed, muddled, stirred, and shaken. The result is a sweet and succulent concoction that will have you hooked. You’ll be belly up to the bar for another in no time.

The Drinks: Skyline, Classic Manhattan, Black Diamond...

David was first awakened to the art of the cocktail a few years ago when a friend brought home a Half Price Books find, “The Craft of The Cocktail” by Dale DeGroff. David’s interest was piqued once he tried the recipes, and after he attended the Tales of the Cocktail, a convention that is to bartenders what South by Southwest is to musicians, he was hooked. The rest, thankfully, is history.

The Place: Annie’s Café and Bar | 319 Congress 512.472.1884 | www.anniescafebar.com

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David is a purist when it comes to his craft. Technique is as important as the ingredients. His recipe, for instance, of 2 ounces of rye whiskey, 1 ounce of Vya Sweet Vermouth, and 3 dashes of bitters does not the Manhattan make. It’s key, he says, to remember three rules for a Manhattan. First, rye whiskey should be used instead of bourbon. Second, don’t forget the bitters. Third, stir well, don’t shake. Oh, and please, please keep vermouth refrigerated. The second this drink hits your lips, you’ll know he’s right. All it takes is education, and bartenders around Austin are finally starting to follow that trend. We’ll get there. “Don’t worry,” says David. “I spent 10 years drinking (inferior) drinks before I saw the light.” He pushes the Manhattan towards me as he nods, “there’s the light.” Agreed.

BY m a r y M O R R I S O N

THERE’S A

NEW TONY IN TOWN Woke up this mornin’, and I got myself...a craving for a Donato pizza, large, with extra cheese and a chicken caesar. Good thing I know what I’m doing, and where I’m going — straight to Tony’s.

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We all know the name Ciola is synonymous with great Italian food. Did you know that the famous first family of Italian cuisine recently sprouted a new branch on the family tree? It’s a hip branch, started by Tony Ciola, and it’s got moves you’ve never seen.

Tony has been, and remains consigliere to his father at Ciola’s in Lakeway, but he’s his own boss here, and he shines at it. General manager Cliff Abraham, originally from New York, and Tony are the masterminds behind the menu here, and it’s not just good pizza that’s featured. Tony C’s offers a full line of genuine Italian cuisine. As for the other key player in this production, there is none other than Louie Ciola, cousin and chef. This powerful threesome has combined efforts to create one of the coolest contemporary hot spots in Bee

Cave. Who needs downtown when you can hit Tony C’s any time, day or night? And Tony knows that the Ciola name means quality. He’s made sure that every aspect in Tony C’s mirrors his name’s reputation. The bathrooms are floor to ceiling Italian marble. The counters and stands were all specially manufactured in Italy. Perhaps the most attention has been paid to what customers want. The food is simply outstanding. If you’re in the mood for pizza, look no further for your heart’s contentment. The oven here burns anthracite coal at nearly 1000 degrees; a method of cooking that gives Austin’s original coal fired pizza its distinct taste. The charred crust and caramelized toppings make for a mouthwatering pie. Don’t come by without trying the Prosciutto and Goat’s Cheese Pizza ($18 medium, $21 large). Roasted garlic, shaved prosciutto, arugula, fresh mozzarella and goat cheese are all served on a super thin and crisp crust. The combination makes your heart melt. If you’re in the mood for pasta, you’re in for E AT

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a special treat with the Capellini in Pink Sauce ($14). A large portion of angel hair pasta with prosciutto, peas and mushrooms is served in a delicate and savory tomato cream sauce. It’s topped with generous portions of freshly shaved parmesan and basil. You can’t eat this dish without wanting to kiss the chef! Are you in the mood for lighter fare? The Caesar Salad ($9, add $3 for chicken) is prepared with shaved parmesan over Cliff ’s own caesar dressing. The creaminess of the dressing plays nicely with the crisp lettuce and cracked pepper, and makes you wonder if all the other in-house made dressings are just as good. They are. Not quite in the mood for a meal? Or want to accent the dishes you’ve already ordered? Try the Cugino Stromboli appetizer ($8). Capicola, salami, pepperoni and provolone cheese are all wrapped in pizza dough and baked. Gooey. Meaty. Delicious. You won’t find its match anywhere.

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TONY C’S PIZZA LO C ATION: 12800 Hill Country Blvd. PHONE : 512. 263.3473 T YPE : Italian & Coal Fired Pizza PA R KIN G : Shopping Center KID FR IENDLY: During the day SUG GE STED DISH: Cappelini in Pink Sauce

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Besides great cuisine, customers are looking for a place to “C and Be Seen”. Tony C’s offers Friday night jazz nights from 9pm to midnight, showcasing local jazz bands. On Saturday nights, the modern eatery is transformed into a trendy night club from 11pm til 2am. A 21-and-over crowd cuts loose with local disc jockeys such as DJ Hybrid Cut and DJ Notion to keep them moving. In fact, everywhere you look, there is motion here. Tony C’s is a restaurant that is full of light and movement, from the open warehouse feel of the space to the unique lighting scheme, to the energy of its owner and staff. The heat here is created by more than just the oven. It’s clear that this branch of the family tree is quickly becoming one of the hottest spots this side of New York. Grazie, Tony!

MAY PEACE B

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I am always in the mood for a good food story, and there’s nothing I love more than a juicy Cajun one. For instance, one that goes around the bayou is about a sandwich called The Peacemaker. In nineteenth century Louisiana, husbands were fond of late night carousing about town without their wives. As dawn neared and they gathered themselves to go home, they made sure they were armed with a large oyster loaf called La Médiatrice, or “the peacemaker.” Street vendors would prepare a full loaf of buttered French bread, line it with oysters and serve it hot – hot as the water those husbands would be in with their wives if they arrived home without peace in hand. The distracting aroma of steamy shellfish would save them from an otherwise tough predicament. A sandwich so legendary, so powerful as to end a marital feud at daybreak, is one I can’t wait to try.

Curtis Clarke of Evangeline Café on Brodie Lane has developed his own twist to the Peacemaker’s story. His Peacemaker Poboy ($8.99) is served on freshly baked bread and piled high with crisp and tender oysters. On top of these he’s added thick peppery bacon and hefty slices of cheddar cheese that melt it all together. The flavors combine to create a sandwich any anxious housewife would forget her worries over. Each Peacemaker po-boy is served with Curtis’ homemade potato chips. Try pairing the sandwich with one of their Abita beers ($3.75). During the months of September, October, and November, Abita’s Pecan Harvest is featured on Evangeline’s menu. In November and December, it’s Abita’s Christmas Red Ale.

BY c h l o e SA M P S O N

Evangeline Café is also celebrating an anniversary, which actually took place just awhile back, on September 8th. Curtis is commemorating Evangeline Café’s sixth year in business. That’s six years of Cajun and Creole cuisine, cold beer, family recipes, good company and authentic music performed by the best musicians to come through our fair city. Evangeline’s great stories aren’t just reserved for the food. Everything on the walls here has a story too. Only a few pieces of the café’s art were chosen by Curtis himself. Most of what lines the walls here are items customers have brought in to share with Curtis. Just as they’ve all found a home here at Evangeline Café, so has their memorabilia. Everything has a story worth telling. Luckily, Curtis has managed to fill his menu with a whole lot of juicy stories. Why not come and try them all? Be sure to let Curtis (and us) know which one’s your favorite. As long as your belly’s full, they’ll all have a happy ending!

EVA N GELINE CAFÉ LO C AT I ON: 8106 Brodie Lane, South P H O N E : 512.282.2586 T Y P E : Louisiana Chouchoot PA R K I N G : Parking Lot K I D F R I ENDLY: Yes SUGGESTED DISH: La Médiatrice & an Abita E AT

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“When you get that far back in the doghouse, they got to feed ya with a slingshot, man”

- A.J. Smith, Cajun humorist

BE WITH YOU

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BY c h r i stopher BUBEL

You know those times when you’re craving something Italian, but you

can’t decide what exactly is going to satisfy your vague, yet strong urge for cheesy tomato-y goodness? Believe it or not, there is a solution for your indecisive tummy. You want it all and they’ve got it all - Cannoli Joe’s fine Italian Buffet. After successfully mastering the art of great barbecue with his famous eateries, County Line owner Don Miller and his experienced management team decided to enter the world of fine Italian dining. The goal of the endeavor was to create an exclusively Austin restaurant that would break the mold of the typical Italian buffet, and wow did they succeed! The moment you walk in to Cannoli Joe’s you’re met with the wonderful aroma of pizza being freshly baked in front of you The extraordinary spread of food is all placed on the buffet in small portions and rotated constantly to ensure freshness. As you walk through, you will notice a sea of fantastic entrees, sides, hors d’œuvres, soups, and salads. There are fresh Italian Meatballs, Italian Sausage with Red Peppers, hearty meatloaf with Italian spices, flaky Grilled Salmon over spinach and garlic orzo, tender roasted Pork Loin Rosmarino, a plethora of different pastas cooked to perfection, and the list goes on and on! Vegetarians take note: Cannoli Joe’s also offers an unusually large amount of choices for the vegetarian like Cheese Ravioli and a fantastic Baked Vegetable Ziti. There are also several soups with vegetable based stocks like minestrone and the very flavorful tomato and basil soup.

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As you move on you’ll see a vast array of desserts. There’s a fresh Cinnamon Apple Crisp, decadent Chocolate Dipped Macaroons, moist Cappuccino Brownies, Tiramisu, an ice cream counter that serves a wide assortment of ice cream favorites, and (my personal favorite) the flaky-outside, creamy-inside Chocolate Chip Cannoli. Inevitably, the thought will run through your head to make sure to save room for dessert.

This superb Italian buffet is a culmination of head chef Robert Hauser’s training at New York’s Culinary Institute of America, as well as his extensive travels throughout Italy to E AT

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learn the art of authentic Italian cooking. The hospitality at Cannoli Joe’s is second to none. If it’s your first time to visit ask the host or hostess for the grand tour. They will gladly show you around and let you decide which one of the seven different eating areas in which you would like to dine. The Marco Polo Room is decorated with famous Italian landmarks. It’s spacious, so it’s great for large parties. The Mambo Room is a warm and intimate setting that’s perfect for a date night. My preferred dining room is the Wine Cellar with its rounded ceiling and oak wine barrels protruding from the walls. For your dining pleasure, you can also try the Bistro Room, the Galleria Room, the Chianti Room or the Tuscany Room. They’re all uniquely decorated with old world chandeliers, oil paintings, rustic features, and vintage memorabilia that will make you feel like you’re actually in Italy. Perhaps the best part of the whole Cannoli Joe’s experience is price. Gourmet dining has never been more affordable! On weekdays, dine during lunch for only $9.99 (per person) or bring your family to dinner for just $ 13.99 (pp). On weekends you can enjoy brunch for just $13.99 and dinner for just $15.99. What are you waiting for? Get yourself over to Cannoli Joe’s, experience the flavor and flair of authentic Italian cooking, AND try it all! w w w.eat a n d dr i n kaust i n .com

CAN N O L I J O E ’ S LO C AT I O N : 4715 US-290 E PHON E : 512.892.4444 T YPE : Everything Italian... PA R K I N G : Lot KID F R I E N D LY: Very SUG G E ST E D D I S H : Italian Meatloaf E AT

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WARM UP AS IT COOLS DOWN with

Paula’s Texas Orange Apples ‘N’ Oranges 1 oz. Paula’s Texas Orange 1 oz. apple brandy, preferably Calvados 1 oz. apple juice 1 oz. fresh-squeezed lemon juice Thin slice of apple for garnish Shake over ice and serve in a chilled martini glass.

Holiday Sparkler 1 oz. Paula’s Texas Orange Liqueur 1 oz. cranberry or pomegranate juice Champagne or Prosecco Mix Paula’s Texas Orange and juice in a tall champagne flute. Top off with champagne. For best results, make sure all ingredients are well chilled.

The Burnt Orange 1 oz. Paula’s Texas Orange 1 oz. amber rum 1 oz. orange juice 1 oz. Dr. Pepper or Coke Lime wedge

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Fill a tall highball glass with ice. Add ingredients and top off with club soda and a wedge of fresh lime.

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BY a ra ce l i GA R C I A

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You already know that Brick Oven on 35th is a quiet little place worth shouting about. Well, now they’ve gone and developed an express lunch menu that will have you up on the rooftops in no time. Owner Jay McBride constantly has his finger on the pulse of the neighborhood, and he knows that customers in the area are usually in a hurry for lunch. Brick Oven has always been one of those quaint little places where you can linger over a great meal with a glass of wine for hours, but Jay knows that’s rarely possible to do during the day. He also knows that Austinites deserve something better for their lunch money than the usual boxed or bagged fare at a drive thru chain restaurant. So, he developed his express lunch menu with us in mind. Jay’s express lunches offer a half-sandwich and side for just $5.95 (and if you haven’t tried the sandwiches, prepare yourself ). You can choose from one of four sandwiches. The chicken sandwich is piled high with marinated sliced chicken, mozzarella cheese, lettuce, roma tomatoes and ranch, all served on Brick Oven’s warm and freshly baked bread. The wood-fired oven gives the bread a slightly smoky and hearty flavor that you just can’t get with any other type of oven. The Italian Ham sandwich boasts lean peppered ham and mozzarella cheese with lettuce, tomato and Dijon mustard. There is also a gratifyingly filling veggie sandwich, packed with red peppers, mushrooms, black olives, mozzarella cheese, lettuce and tomatoes. Lastly, the meatball sandwich is made with fresh meatballs in a rich red sauce. All sandwiches are dressed with Brick Oven’s tomato basil vinaigrette, just one of the dressings Jay’s crew makes in-house. In fact, just about everything they use is made in-house, from the salad dressings to the pasta sauces to the vegetable stock they use for their soups. What isn’t made in-house is picked up locally – very locally. Brick Oven makes a great effort to support the neighborhood. Tomatoes come from the Farmer’s Market when possible, and Brick Oven’s desserts are made by Russell’s Bakery on Hancock. Their coffee comes from Anderson’s Coffee on 38th. Like we said earlier, Jay has his finger on the pulse of the neighborhood, and we know we’re in good hands. Come on in and try an express lunch. You’ll be back by dinner…we’ll save a table for you!

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LO C AT I O N : 1608 W 35th St PHO N E : 512.453.4330 T YPE : Wood fired pizza, Italian PA R K I N G : Lot around back KID F R I E N D LY: Yes SUG G E ST E D D I S H : Chicken Sandwich

Editor’s note: Looking for something gluten-free? Once again, Jay has all the bases covered. He offers a separate gluten-free menu, ranging from appetizers to pizza and even desserts. There’s even a gluten-free beer on the menu. And it’s all delicious…what else could you ask for?

BY j u l i a nne SHERROD

An evening on Freddie’s patio is an evening soaking up all things Austin. The Texas heat, the cooling misters, the live music, the margaritas, the dogs lounging at their owners’ Birkenstocked feet all combine to present diners with an exquisite microcosm of summer in our city. This patio is arguably the best in town, packed every night with south Austinites grooving to the unamplified sounds of a local troubadour.

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The namesake of Fred Nelson, local restaurateur, Freddie’s Place takes nothing

seriously and seems hell bent on one objective: your good mood. From the moment it opened, Austinites flocked to the restaurant to get some relief from the heat and from the utter sameness of the neighborhood Tex-Mex offerings. La Reyna, El Mercado, Polvo’s, Little Mexico are all within walking distance and Jovita’s shares a parking lot with Freddie’s. Nelson, previous owner of Hickory Street Bar and Grill and current co-owner of Blue Dahlia Bistro, saw a need for a little something different and thus created this epitome of South Austin casual dining. Located

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on South First and backing up to Bouldin Creek, Freddie’s Place offers not only some welcome variety, but also an amazing patio and relaxed ambiance deep in the dusty, wholesome heart of 78704. The menu at Freddie’s Place focuses on hearty American fare including chicken fried steak, nachos, fish tacos, burgers and fries and their famous onion rings. Each dish is presented with a smile and great humor by young waiters sporting Freddiewear. “Dogs Prefer Freddie’s Table Scraps,” or “For A Good Time Call Freddie

512-445-9197,” proclaim the black t-shirts. The patio delivers a cooling mist while the wait staff delivers frosty beverages and Frings (hand cut fries and the legendary onion rings) and mostly unamplified musicians deliver the live music. Its hard to get tired of this place—the week is filled with various happy occasions designed to keep you coming back. Monday is Happy Hour all day, Tuesdays feature kidfriendly films out on the patio, Thursdays through Sundays feature live music, and Wednesdays, well, that’s Chili Dog Day. Each weekday Freddie’s offers a blue plate special and this one does not disappoint. Not one but two all beef hotdogs covered in homemade chili and melted cheese on a fresh baked bun. Get the knife and fork— unless your date finds chili-face attractive, you want to take it slow with this one. Another highlight of the menu is the Freddie’s Heart Attack; this utterly original yet somehow inevitable burger features Texas Toast, 10 slices of bacon, tomatoes and a lake of queso on top. All this and veggie options too! The Texitarian Portabellas prove that heart attacks are not reserved for carnivores-vegetarians can indulge in hand-breaded, deep fried mushroom caps smothered in cream gravy (no one ever said they were vegan). You can’t please all of the people all of the time but Freddie gives it his best shot. His menu has created a perfect communion of carnivores, vegetarians, alcoholics, teetotalers, children, parents, dogs, and definitely some cool cats. We can all gather by the river, uh, Bouldin Creek, to be baptized in the misters and thank Freddie for this place in South Austin.

FRE D D I E ’ S P L AC E w w w.eat a n d dr i n kaust i n .com

LO C AT I O N : 1703 South 1st Street PHO N E : 512. 445.9197 T YPE : American PA R K I N G : Street KID F R I E N D LY: Yes SUG G E ST E D D I S H : Burger & “Frings”

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BY w i c ket t L E B O N

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Ron Hurley is a renaissance man.

As operating partner of the Rio Grande Mexican restaurant located in downtown Austin, Ron wanted to create a place where Austinites could come and feel the energy that defines our city, as well as a place where non-Austinites could come and experience exactly what that means. He’s done all that and more in his resurrection of Rio Grande Mexican Restaurant. Formerly part of a chain, Rio Grande has undergone a rebirth, breaking its franchise ties and coming into its own, under the direction of Ron. Everything, from the menu to the building itself has been redefined, with Austin as the main focus. Ron is a fan of keeping things simple, so the first item on his agenda was the menu. Cutting out two thirds of the original menu proved to be a large task, but Ron is putting to use a valuable lesson he learned from his grandmother: the simplest recipes are the best recipes. After sampling the Tinga Poblana tacos, I have to agree. They are freshly prepared with braised pork, a smoky tomato sauce, potatoes, avocado and queso fresco and served with house black beans and rice for just $11.95 for

the dinner portion. You can also find them on the Taco Rio menu, which can be ordered from with drinks at the bar as well. Ron isn’t joking about the menu either. Although it’s been pared down in order to simplify things, that’s not the only thing renovation it’s gone through. Everything is cooked in a healthier format. Black beans are served instead of refried beans, and the meats are grilled rather than sautéed. Spices are used, along with healthier cooking methods, to retain that authentic Mexican taste. Rio Grande also goes out of its way to stay local too. Local produce and meat companies are utilized as well as local breweries and distilleries, including Tito’s Vodka, which is part of Rio Grande’s infamous Watermelon Martini. It goes down real easy, almost too easy...but there’s no such thing, right? You just can’t get any closer to fresh watermelon than this. Speaking of drinks, Rio Grande has some of the best bartenders around. Expert mixologists have been teaching them the fine art of mixing authentic cocktails in an effort to bring things back to the old-style

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ways of tending bar. They’ve got my vote. Feel free to stop by and try one of their new concoctions. The last I heard, there was a cocktail called the Railroad Assassin hitting the menu…it’s a real killer! Perhaps the most notable rebirth out of all this is the collective attitude– fully committed to being a local Austin standard. Ron has memories of visiting restaurants as a child and being carried back into the kitchen to watch the chef at work. He carries that memory with him. We can be assured that Rio Grande is a place where we don’t have to miss that connection with local eateries that we once had. Ron even reserves part of the dining space for local residents only. With the convention center right around the corner, he wants to make sure Austin residents aren’t forgotten. Your favorite foodie companions are also welcome, you know, the four-legged ones. Tuesday is Yappy Hour. Sit on the patio with your favorite furry friend and enjoy $2 beer and $5 famous Rio Margaritas. Water bowls are set out in case Fluffy gets thirsty. Special appetizers can be had for ½ off as well. These offerings are also included in the regular daily happy hour from 5 – 7 pm. Our motto has always been: Eat local. Drink local. Rio Grande has become a great place in which to do just that. Oh, Rio.

RIO GRANDE LO C ATION: 301 San Jacinto PHONE : 512.476.8300 T YPE : Tex-Mex with a healthy twist PA R KIN G : Street, shared valet available KID FR IENDLY: Yes SUG GE STED DISH: Grilled Veggie Fajitas

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KNOW

WHAT YOU WANT.

WE’VE GOT SLICES ALL HOURS

Hours of Operation: Mon-Thurs 11am-9:30pm Fri-Sat 11am-10pm Closed Sundays

1401B Rosewood Ave. at Angelina 524-0933 www.eastsidepies.com

Gastronomía Mexicana

In addition to a refreshing and original drink menu, Sazón offers delicious, homemade interior Mexican cuisine with a unique and unforgettable flavor. Stop by for Happy Hour Monday thru Friday from 3 pm - 7 pm. Live music every Friday night $2 Tecates on Tuesday

1816 South Lamar 512.326.4395 sazonaustin.com

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BY a n n e M C INT YRE

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There’s no place like home. At home, there is nothing more important than family. It’s the tie that binds, so to speak. The word family itself is reminiscent of home and hearth, tradition and value. When I think of the word family, one Austin name that often comes to mind is Steiner. The Steiner Ranch Steakhouse sits atop a small hill just inside Steiner Ranch in Northwest Austin. The ranch has long been considered one of the most beautiful tracts of land in Austin. Originally 5200 acres of ranch land that was home to the founders and livestock of the Steiner Rodeo, it boasts a sprawling and picturesque community today. Steiner Steakhouse has quickly become part of the family. Steiner Ranch Steakhouse was started by Bobby and Joleen Steiner, grandchildren of T.C. “Buck” Steiner, founder of the Ranch and all its enterprises, and is primarily family owned and operated. Family, in this sense of the word, has nothing to do with a last name.

Keith Venables is the executive chef, and he’s responsible for the outstanding ranch fare this steakhouse has to offer. A humble and quiet craftsman, he’d rather his dishes speak for themselves. He created the Chilean Sea Bass ($29), which is prepared in a banana leaf and baked with zucchini and sundried tomatoes. He’s a mastermind with a steak too, the staple of all ranch food. The Ribeye, “Cowboy style” ($39) is absolutely first rate. Seared to lock in the juices with a 1400 degree broiler, Keith has created his own house seasoning to bring out the natural flavors in the meat. Steiner Ranch also offers a quality happy hour to its patrons seven days a week. From 4 – 7 pm there are four appetizers you can get for ½ off, including the Bacon Artichoke Boule, a savory mixture of spinach, bacon, artichoke and sundried tomatoes, served in a sourdough boule, or bowl. Premium wells and wines by the glass are $2 off and beer is $1 off. Live music is offered 7 days a week as well, with local artists such as Suede playing Acoustic Wednesdays. If you can catch him, come in and listen to Tommy Shane Steiner strum some favorites for the crowd. It’s a family affair.

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STEINER RANCH STEAKHOUSE LO C ATION: 424 Steiner Ranch Blvd. PHONE : 512.381.0800 T YPE : Sublime ranch food, steaks PA R KIN G : Plentiful, valet available KID FR IENDLY: Yes SUG GE STED DISH: Bacon Artichoke Boule appetizer, Cowboy Ribeye

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Steiner Ranch Steakhouse offers scenic places for patrons to relax. Just check out the view to the left. Eric Von Witbeck, assistant general manager, wants to make sure everyone knows how unique Steiner Ranch Steakhouse is. “It’s the best of everything,” he says. You can have a great dining experience inside, and then go outside and sip drinks by

the fire pit, or cut a rug on the outdoor dance floor while you catch some great live bands. For the Northwest Austinite, visiting Steiner Ranch Steakhouse is a one-stop wonder, a full night of entertainment under one exquisite roof. Steiner Ranch Steakhouse is one perfect reason for Austinites to keep things local. After all, for great food, you should never have to go any further than your own backyard.

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entwine d BY a n n e M C I N T Y R E

Fall is in the air! The mornings have

a crisp feel that wasn’t there before, and a breeze is stirring the leaves at my feet. On days like these I like nothing more than to curl up in my pajamas with a cozy blanket and a nice glass of wine. Sigh. Wine…it’s such a sweet elixir of life, and it warms my blood so well. It makes me hungry too. Sip after sip leads me to ponder, where in this town can I find fall wines to pair with some lick-your-lips food? Luckily, the answer’s easy. 360 Uno Trattoria has one of the largest and most varied wine collections in the city. You can purchase wine by the glass, the bottle, you can even stop in and buy a case for your wine cellar, or for this fair writer, the kitchen counter. On this visit to 360, we’ll sample appetizers, entrees, and desserts, all paired with delicious wines.

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The first of two entrée wines is the Falanghina Irpinia Terradora, 2008. It’s made in Southern Italy. The Falanghina is intense in its scent of apples, pineapple and citrus fruits. The taste is crisp, clean, and fresh. This white wine is $10.50 a glass and $21 a bottle, and is excellently paired with a scampi dish that is simple and flavorful. A large portion of shrimp and spaghettini is

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First up is Bisol Prosecco Brut, an Italian sparkling wine. This particular Prosecco is

made from grapes in the upper hills of Italy, not far from Venice, and it is famous for its gracefulness. The bouquet is fruity, with the scents of wildflowers, which accompany its sweet taste of apples and pears. It is also reasonably priced at $6 a glass, or $18 a bottle. This wine is an excellent aperitif and therefore has been perfectly paired with 360 Uno’s Antipasto Misto. An array of Italian meats and savory cheeses, the appetizer is perfectly complemented by the crispness of the wine.

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prepared with butter and garlic and served with crisp and fresh garlic bread ($16.95). Our second entrée wine is the Rossi di Montalcino, 2009 ($9.50 glass, $19 bottle). A deep ruby-red, the color represents the full bodied flavor of the wine, due in part to its yearlong aging in two different oak casks, or barrels. This red wine has a hint of dark cherry and oak. A dry wine, it has a generous body of smooth flavor that stands up to the trattoria’s hearty Pollo Cacciatore ($9.95). The chicken is topped with provolone, roasted peppers, garlic, onion, and mushrooms and served with a hearty red sauce. Rounding out our review of wines is the dessert wine, Vin Santo by Borgo Scopeto, 2000 ($8 glass, $20 bottle). This wine has an intense aroma that includes hints of raisins and dry figs. It is a harmony of tartness and sweetness that complements 360 Uno Trattoria’s

Triple Chocolate Mousse cake. All of the trattoria’s desserts are flown in directly from Italy, and this decadent cake is as much of a treat as the wine that accompanies it. What better way to spend an evening this fall than to go out and taste delicious dishes and great wines? As the chill hits your bones, come in to 360 Uno Trattoria, the warmth of familiar friends and great wine will have you feeling better in no time. Raise your glass to the weather, to whatever…you’re in for a treat! Salud!

360 UNO TRAT TORIA LO C ATION: 3801 N. Capital Of Texas Highway PHONE : 512. 327.4448 T YPE : Italian, Wine PA R KIN G : Shopping Center (Davenport Ranch) KID FR IENDLY: Yes SUG GE STED WINE : Vin Santo

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HYBRIDS: THE FUTURE OF THE FRUIT AND VEGETABLE INDUSTRY BY g reg ROWE

The word ‘hybrid’ usually makes us think of cars that run on gas and

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electric power. We almost never think of fruits and veggies when we hear that word, but hybrid produce is much more common than you’d think. A variety of fruits and vegetables have been crossbred to create entirely new fruits or vegetables. Some of these hybrids have only recently begun to gain popularity, as consumers are looking for more and more variety in the kitchen. While we love having new choices, we also have to ask a couple of questions when it comes to hybrids. How are they created? What hybrids are available to us?

plant. Techniques have been around for hundreds of years and are used in both plant and animal breeding. The nectarine is an example of cross pollination occurring in nature. Genetically the nectarine is the same species as the peach. The nectarine is a “fuzzless” peach, not a cross between the plum and peach as many people believe. Sometimes nectarines even show up spontaneously on conventional peach trees. Trees that exclusively produce nectarines have been developed in order to meet consumer demand.

Hybrid fruits and vegetables are created using “cross pollination” techniques. Cross pollination is when the pollen from one plant fertilizes another nearby plant. Hybridization occurs when these two plants are of different species. This process occurs randomly in nature at times but, when done in a lab can be used to bring two plants together to form a unique new

Baby broccoli is one of the most popular hybrid produce items ever created and is often referred to as Broccolini®. Broccolini is actually a registered trademark of Mann Packing Company of Salinas, California. Broccolini was developed in Japan but Mann, one of the world’s largest broccoli growers, has been marketing it in the U.S. under the name Broccolini since 1998. Broccolini was created by crossing broccoli with gai lan, also known as Chinese kale. The resulting vegetable is a small stalk, resembling a sprig of asparagus that is very tender. Broccolini has a broccoli flavor with a slightly peppery edge to it. It is also very high in vitamin C and potassium while being low in calories. Broccolini is one hybrid that has enjoyed enormous success and continues to grow in popularity. Commercially successful hybridization isn’t exclusive to vegetables; many hybrid fruits have been created too. At the forefront of hybrid fruit development is Zaiger Genetics in Modesto, California.

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The company’s founder, Floyd Zaiger, has been cross pollinating fruit trees for nearly 40 years and holds several U.S. plant patents. One of Zaiger’s most popular creations is the Aprium®. The Aprium is a cross between an apricot and a plum and resembles an apricot on the outside. The Aprium’s taste is truly unique with the plum and apricot flavors both well represented. The growing season for the Aprium is very short, lasting only from June to July, but as it becomes more popular this may be extended.

HAR D I E ’ S LO C AT I O N : 9715-B Burnet Rd. Ste 100 PHON E : 512.451.8757 T YPE : Produce + Specialty Wholesale PA R K I N G : Large Lot

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The type of work that Zaiger Genetics does involves very complex cross breeding techniques. Zaiger continues to work on new items that will influence the fruit and vegetable industry for years to come. One of the new items that they are currently developing are colored apricots which are created by combining apricots with other fruits like cherries. The resulting hybrid fruit will be red in color and have a unique flavor profile. Hybrids will continue to expand the options available to chefs and home cooks alike and shape the future of the produce industry.

Comey’tso Bill Monday-Friday 4 - 5 o’clock

for the

Happiest Hour

in Austin!

$1.50 Domestic Pints $2.00 Mid Pints $2.75 Premium Pints

good fun! , r e e b d o o g , d o Good fo

Ristorante • Wine Bar • Gelateria Pasticceria • Espresso Bar

360 We’re on the corner of Burnet & Hancock

512-407-9305 • www.billysonburnet.com 2105 Hancock Drive • Austin, Texas 78756

Uno Trattoria 3801 N. Cap. of TX Hwy. #G-100 (Inside Davenport Village) Austin, TX 78746 512-327-5505 | www.360uno.com

616 nueces • austin, tx 512.479.7616 • theranch616.com

house is a feeling BY d a r y l OSTRANDER

Hello there, dear readers. It’s Daryl again, bringing you another great find in the Happy Hours of Austin. House Wine is a top choice, having just been voted the Austin Chronicle’s Best Bar Ambience for 2009. A 1940’s bungalow behind P. Terry’s on South Lamar near Barton Springs, House Wine offers a cozy, posh atmosphere and comfy mod décor. The house is open from 3 pm to midnight Monday through Saturday and from noon to midnight on Sunday. Most notable are the specials on Thursday, where “Flower Hour” brings complimentary appetizers from 7 – 9 pm and live music from 9 – 11 pm. They offer a fantastic Tuscan Olive Three Cheese Spread (sorry, the recipe is top secret) for just half price at $3.50 during happy hour, regularly $6.95. Here, Happy Hour feels like its every hour, with $5 glasses and $18 bottles of two different white and red wines. If you don’t have time to stop by during the week, you can always spend Sunday brunch outside in the charming front yard, holding your Mimosa(s) up to toast the sun. Great brunch selections include a Mediterranean Plate, fresh fruit, Mimosas and Sangria. You can even get ½ price glasses of wine from bottles opened the previous night. House Wine is undoubtedly one of my favorite finds recently. Their Monday night song swap and open mic jam from 7 – 10 pm delivers great local music, and local artists’ paintings are showcased along the soothing chocolate walls. Add this together with a simple but elegant menu of drinks and fine food, and you’ve got the makings of a chill afternoon and evening.

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LO C ATION: 408 Josephine Street PHONE : 512.322.5210 T YPE : Wine Bar (Beer too!) PA R KIN G : Street KID FR IENDLY: ...if your kid is 21 SUGGESTED DISH: Three Cheese Olive Spread

I hope he asks f or m y phone num ber

I wonder if she’ll give me her number

“it just doesn’t get any more AUSTIN than this” kick-back under a grove of beautiful giant oak trees along bouldin creek, listen to free live local music, pitch washers and enjoy american comfort food made from scratch 1703 south first street, austin, texas 445-9197 freddiesplaceaustin.com just 1 mile south of the river (3 min 27 ½ sec from downtown)

Chef and food writer Terry ThompsonAnderson says she talks best with food. Well, fellow Austinites – you’re in for some great conversation. It began with her award-winning Texas cookbook, Texas on the Plate. When the book was first released, Terry embarked on what would turn out to be a yearlong book tour, visiting just about every metro area, festival, and book fair in the state, including the Texas Book Festival here in Austin. She would always prepare recipes from the book to showcase at book signings and other events. The practice sold a lot of cookbooks, but it also caused Terry to take a greater look at the recipes.

“We’d really like to buy this in a jar, rather than make it.” Folks would eagerly taste the samplings and come back for more. Terry would smile and repeat over and over: “All of the recipes are in the book, and they’re pretty easy to make”. But over and over she heard a familiar response: “Well, you see, we’d really like to buy this sauce, or salsa, or marinade, in a jar, rather than making it!” Everyone who tasted the products fell in love with the sultry and

sensuous flavors which Terry created to pair with iconic Texas foods like seafood from our Gulf Coast’s bounty, game meats, pork, and poultry, and of course, Texas beef. She borrowed from Texas’ culinary heritage, using chiles and fresh herbs and vegetables to create her salsas, marinades, glazes and moppin’ and soppin’ sauces that make the recipes in her book zing. After hearing the plea for Texas on the Plate in bottles and jars so many times, Terry and her publisher, Kathy Shearer, decided that perhaps they should investigate producing the products for retail sale.

The right match. The girls had high standards when they began seeking a producer for the products, which included the use of quality, allnatural ingredients, and adherence to the original recipes. This would involve sourcing the fresh and dried chiles and fresh herbs, many of them hard to find, which Terry used in developing the original recipes. They also wanted a producer who would share their passion for the recipes and appreciate the scope of their potential uses. The producer they sought would also have to understand the complex cooking

procedures involved in the recipes, and be willing to produce them without taking shortcuts. They finally found a producer that met all of their stringent criteria and the product line was born, offering consumers the opportunity to enjoy Terry’s “today’s Texas tastes” at home by simply opening a bottle or jar.

The Starting Line-up of Products The partnership began with four products – Southwest Sunset Chipotle Chile Ketchup, the perfect complement to anything on which you’d use plain old ketchup, only it’s a lot more delicious, and oh, so Texan; Vaqueros’ Choice Pasilla de Oaxaca Chile Sauce, with the scintillating earthy undertones of the smoked pasilla chile. It’s the ultimate finishing sauce or marinade for red meats. Give your thick, well-marbled ribeye steaks a sop in Bodacious Red Soppin’ Sauce and slap ‘em on a hot grill; the aroma will make your mouth water before the first bite. Bodacious is great on any red meat. Midnight Cowboy Campfire Corn Salsa has a flavor that embodies the best of Texas tastes – roasted corn kernels, smoked tomatoes, cilantro, spices, and fresh lime juice. Terry calls it “the instant party in a jar.” Just add corn tortilla chips! Find Texas on the Plate products at your local HEB Cooking Connection or Central Market and join the line-up of fans. There’ll be more to come!

WEBSITE : Buy the cookbook on Amazon.com T YPE : Specialty Food Producer SUG GE STED PROD UCT: Bodacious Red Soppin' Sauce

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TEXAS ON THE PLATE

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10901 N. Lamar Blvd.

In The Chinatown Center

(512) 873-8235

Discover the Tastes of Texas

The Texas on the Plate® product line offers truly Texas tastes to home cooks. We’ve selected sauces from the pages of Terry Thompson-Anderson’s award-winning book, offering a wide variety of flavors to complement all types of meats, game, seafood, and side dishes. Home cooks can now create meals with the same depth of flavor, by simply opening a jar.

www.texasontheplate.com

Find them at

360 UNO TRAT TORIA

ALMIGHTY 2 2 DOG Where 3005 S. Lamar

Da ve n p o r t Vi l l a g e S h o p p i n g Ce nter 3 8 01 Ca p i to l of Texa s Hw y N , Ste G-100 Au st i n , TX 7874 6 ( 512 ) 327- 4 4 4 8 w w w. 3 6 0 u n o.co m Ita l i a n , We st l a ke

Carnivores & Vegetarians Co-exist Peacefully

512-912-1105 hotdogalmighty.com

Bakery, Italian Dinners, Desserts Extensive Wine List

__________________________________________________ ALL IN ONE BAKE SHOP

TWO ALMIGHTY DOLLARS

Cooking School, Baking Ingredients & Supplies 8 5 6 6 Re s e a rc h B o u l eva rd Au st i n , TX 7875 8 ( 512 ) 37 1 - 3 4 01 w w w.a l l i n o n e b a ke s h o p.co m

FRUIT & VEGETABLE COMPANY

B a k i n g Su p p l i e s , No r t h

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FROM THE RED RIVER TO THE RIO GRANDE...

BILLY’S ON BURNET

We’ve got Texas covered.

Burgers, Salads, Beer 2 1 05 Ha n co c k Dr Au st i n , TX 7875 6 ( 512 ) 4 07-93 05 w w w. b i l l ys o n b u r n et .co m

We deliver fine foods in addition to our outstanding service and high quality produce.

American (Traditional), Bar, Mid-town

__________________________________________________ BLUE DAHLIA BISTRO Sandwiches, Salads, Wine 1 1 1 5 E 1 1 t h St Au st i n , TX 78702 ( 512 ) 5 42-95 42 w w w. b l u e d a h l i a b i st ro.co m Eu ro p e a n - St y l e B i st ro, Ea st

Austin • San Antonio • Dallas • McAllen

__________________________________________________ BOUNTIFUL BAKERY & CAFE

Baked Goods, Sandwiches, Salads 32 01 B e e Ca ve s Rd Ste 1 0 6 Au st i n , TX 7874 6 ( 512 ) 328 -7 1 0 0 w w w.a t r i pto b o u nt i f u l .co m B a ke r y + Co m fo r t Fo o d , We st l a ke

9715 Burnet Rd • 512.451.8757 • www.hardies.com

__________________________________________________ BRICK OVEN ON 35TH Pizza, Sandwiches, Gluten-Free

Vietnam

eN es

1 6 0 8 W 3 5 t h St Au st i n , TX 78703 ( 512 ) 4 5 3 - 4 3 3 0 w w w. b r i c kove n o n 3 5 t h .co m Ita l i a n , Mi d -Tow n

oodle H

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CANNOLI JOE’S

Italian Buffet

AUTHENTIC VIETNAMESE CUISINE Noodle, Soup And Rice Dishes

47 1 5 We st Hw y 2 9 0 47 1 5 S La m a r B l vd Su n s et Va l l ey, TX 7874 5 ( 512 ) 892- 4 4 4 4 w w w.ca n n o l i j o e s .co m Ita l i a n , S o u t h

CHINATOWN CENTER 10901 N LAMAR 512-821-1022 E AT

D R I N K

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Ph S

CIOLA’S ITALIANAMERICAN RE STAURANT Traditional Italian, Extensive Wine List 1310 Ranch Road 62 0 S Lakeway, TX 7873 4 (512) 263 -9936 w w w.ciolas.com Italian, Lake

________________________________________________ __ COOKWELL & COMPANY Salsas, Salad Dressings, Cooking Sauces PO Box 163 835 Austin, Tx 78746 (512) 3 06 -0044 w w w.cookwell.net Local Food Produc ts

__________________________________________________ DOG ALMIGHT Y Hot Dogs

3 005 S Lamar Blvd Austin, TX 78704 (512) 912-1105 w w w.dogalmightyhotdo g .co m Hot Dogs, Burgers, Vegetarian, South

__________________________________________________ DRIPPING SPRINGS VODKA Vodka

San Luis Spirits Dripping Springs, Tx 78 62 0 (512) 85 8 -1199 w w w.drippingspringsvo d ka .co m Alcoholic Beverage

__________________________________________________ EVANGELINE CAFE Po-Boys, Creole Dinners, Burgers, Salads

8106 Brodie Ln Austin, TX 7874 5 (512) 282-25 86 w w w.evangelinecafe.co m Cajun, Creole

__________________________________________________ EAST SIDE PIE S Pizza, Garlic Bread

1401 Rosewood Ave Ste B Austin, TX 78702 (512) 524-0933 w w w.eastsidepies.com Pizza, South

__________________________________________________

Family-Style Chinese, Dim Sum

Burgers, Home-Cooked Meals, Outdoor Ne i g h b o r h o o d : 78704 (S o u t h Au st i n) 1703 S 1 st St Au st i n , TX 78704 ( 512 ) 4 4 5 -9 1 97 w w w.f re d d i e s p l a ce a u st i n .co m A m e r i ca n ( Tra d i t i o n a l )

__________________________________________________ HARDIE’S FRUIT AND VEGETABLE S Fruit and Vegetables

97 1 5 _ B Bu r n et Rd , Su i te 1 0 0 Au st i n , Tx 7875 8 ( 512 ) 4 51 - 8757 w w w. h a rd i e s .co m Lo ca l Pro d u ce

__________________________________________________ HOUSE WINE

Wine, Beer, Cheeses, Spreads Ne i g h b o r h o o d : 78704 (S o u t h Au st i n) 4 0 8 Jos e p h i n e St Au st i n , TX 78704 ( 512 ) 32 2- 52 1 0 w w w. h o u s ew i n e a u st i n .co m Wi n e B a r, S o - Co

__________________________________________________ J. BLACK’S FEEL GOOD LOUNGE

Fine Cuisine, Sharing Plates, Signature Drinks Ne i g h b o r h o o d : Dow ntow n 7 1 0 W 6 t h St Ste B Au st i n , TX 78701 ( 512 ) 4 3 3 - 695 4 w w w. j b l a c ks .co m Lo u n g e, A m e r i ca n , Dow ntow n

__________________________________________________ JOE’S BAKERY & MEXICAN FOOD

Tex-Mex, Baked Goods, Breakfast 2 3 05 E 7 t h St Au st i n , TX 78702 ( 512 ) 32 2- 5170 w w w. j o e s b a ke r y.co m Mex i ca n , B a ke r y, Ea st

__________________________________________________ KRUSH LOUNGE & GRILL

FEATURED LISTING Jenny Kress, owner of Dog Almighty, is once again bringing a new twist to her ingenious herbivore/carnivore menu. She’s now added scrumptious turkey burgers to the highly revered options, proving once again that Dog Almighty is heavenly. Don’t forget to try some of the beverages she’s featuring for the fall: Independence Bootlegger Brown beer, in addition to their Austin Amber and Lone Star long necks in light and regular. Also new for fall - Maine Root’s all new Pumpkin Pie Soda, on tap or in bottles! Try any one of their delicious flavors over a Blue Bell ice cream float. And, on a corrective note: The hand-dipped turkey dog we previously featured in the last article is actually a hand-dipped corn dog. Absolutely delicious!

Signature Drinks, Games, Live Music, Traditional Food

1 41 0 6 N I H 3 5 Au st i n , TX 78728 ( 512 ) 73 5 -7874 w w w. k r u s h l o u n g e.co m Lo u n g e, A m e r i ca n , No r t h Ea st

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10901 N Lamar Blvd Ste A-1 Austin, TX 78753 (512) 490-1426 w w w.for tuneaustin.com Chines e, Banquets, No r t h

w w w.eat a n d dr i n kaust i n .com

FORTUNE CHINE SE SEAFOOD RE STAURANT

FREDDIE’S PLACE

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FEATURED LISTING Fortune Chinese Seafood Restaurant - This authentic restaurant serves live seafood and specializes in Cantonese cuisine. Dim sum is served seven days a week. While cart service is available on a limited basis during the week, it is full service on the weekend. Of course, if you don’t see something on the cart you want, you can always order it! Come by and try their Fortune-tini, Asian Pear-tini, or any of their wines or cocktails for happy hour. Fortune also has large banquet areas for your special occasions. Remember, the next time you feel like you have to go downtown to find great food, atmosphere, or delectable Dim Sum, stay up north and give Fortune a try! You’ll be glad you did.

MAUDIE’S

Breakfasts, Tex-Mex • Milagro -3801 N Capital of Texas Hwy, Austin, Tx 78746 (512) 306 8080 • Cafe (Lake Austin) - 2608 W 7th, Austin, Tx 78703 (512) 473 3740 • N Lamar - 10205 N Lamar, Austin, Tx 78753 (512) 832 0900 • Too - 1212 S Lamar, Austin, Tx 78704, (512) 440 8088 • Hacienda - 9911 Brodie, Austin 78748, (512) 280 8700 www.maudies.com Mexican, Tex-Mex, Multiple Locations

__________________________________________________ NEWORLDELI

Sandwiches, Soups, Salads Neighborhood: Hyde Pa r k 4101 G uadalupe St Ste 100 Austin, TX 78751 (512) 4 51-7 170 w w w.new worlddeli.co m Deli, Mid-Town

PAULA’S TEXAS ORANGE LIQUEUR

Orange and Lemon Liqueurs ( 512 ) 6 3 6 - 6 3 89 w w w. p a u l a stexa s o ra n g e.co m Al co h o l i c B eve ra g e, L i q u e u r

__________________________________________________ PHO SAIGON NOODLE HOUSE

Vietnamese Noodle Dishes, Soups Ch i n a tow n Ce nte r 1 0 9 01 N La m a r B l vd Au st i n , TX 7875 3 ( 512 ) 82 1 -1 02 2 w w w. p h os a i g o n n o o d l e h o u s e.co m Vi et n a m e s e, No r t h

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PHOENICIA BAKERY AND DELI

Baked Goods, Olive Bar, Cheeses, Specialty Groceries • S o - Co - 2 9 12 S La m a r Blvd, Au st i n , Tx 78704 ( 512 ) 447-4444 • Mi d -Tow n - 4701 Bu r n et , Au st i n , Tx 7875 6 ( 512 ) 323 67 70 w w w. p h o e n i c i a b a ke r y.com G re e k + Me d i te r ra n e a n Baker y + De l i , Two Lo ca t i o n s

__________________________________________________ RANCH 616

Steaks, Fish, Chicken with South Texas Flair 61 6 Nu e ce s St Au st i n , TX 78701 ( 512 ) 479-761 6 w w w.t h e ra n c h 61 6.co m A m e r i ca n ( Tra d i t i o n a l ) , South Texa s , Dow ntow n

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FEATURED LISTING

Calling all yogurt-heads! Froyoyo, at 3201 Bee Cave Road #167, is opening in November. Austinites Dave and Joan Duce have labored in their kitchen for months to bring us their refreshing combination of locally made White Mountain Yogurt and high-end Italian gelato. The combination is tangy and refreshing, with flavors like Original Tart and Passion Fruit and Pomegranate. Did I mention they’re probiotic? Did I mention they’re non-fat? Did I mention… you shouldn’t wait to try them? Oh, and the yogurt and toppings are sold by weight so you can build your treat your way! E AT

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RIO GRANDE MEXICAN RE STAURANT Tacos, Fajitas, Salads, Soups

3 01 San Jacinto Blvd Austin, TX 78701 (512 ) 476 - 83 00 w w w.riograndemexica n .co m Mex ican, Downtown

__________________________________________________ SAZON

Interior Mexican Fine Cuisine 1816 S Lamar Blvd Austin, TX 78704 (512 ) 326 -4 395 w w w.sazonaustin.co m Interior Mexican, So - Co

__________________________________________________ STEINER RANC H STEAKHOUSE Steaks, Salads, Fish

5 424 Steiner Ranch B l vd Austin, TX 78732 (512 ) 3 81-0800 w w w.steinersteakho u s e.co m Steakhouse, Lake

FEATURED LISTING

__________________________________________________ TC NOODLE HOUSE

Chinese + Vietnamese Dishes, Noodle Bowls 10901 N Lamar Blvd Ste B -2 03 Austin, TX 78753 (512 ) 873 - 82 3 5 Chinese, Vietnamese, No r t h

__________________________________________________ THAI PASSION

Thai Seafood, Chicken, Vegetable Dishes • Downtown - 620 Congress Ave, Ste 105, Austin, TX 78701 (512)472-1244 • North - 9041 Research, Ste 150 Austin, Tx 78758 (512) 832-9722 • South - 9300 South IH 35, Ste A-400, Austin, Tx 78748 (512) 382-0057 w w w.thaipassion.com Thai, Multiple Locat i o n s

NEW LOCATION 13011 Shops Parkway #600 Bee Cave, Texas 78738 Phone In & Take Away - 512-402-0043

How Sweet It Is! This is what Bee Cave residents have been waiting for! Bountiful Bakery and Café has opened the doors to its second location at the Shops at the Galleria. This long awaited location is spacious and airy, offering the same great menu options as well as boasting a new “comfort food” section of the menu. Can you say fried macaroni and cheese? Owner Becky Nichols says, “I hope we get as plugged into the community here as we are in Westlake.” That won’t be hard to do, as Bountiful is already feeling completely embraced by the Lake Travis community. Keep your eyes open for their turkey dinners and pies in November and December. Becky uses family recipes to bring her signature warmth and comfort to your holiday table. Don’t you love it when outstanding finds are fruitful and multiply?

__________________________________________________ THE COUNT Y LINE

Brisket, Ribs, Sausage, Salads

Open 6:30am - 3pm Closed Monday

• Hill - 65 00 Bee Ca ve Rd , Austin, TX 78746 (512 ) 327-1742 • Lake Austin - 52 04 FM 2 2 2 2 , Austin, Tx (512) 3 46 3 6 6 4 w w w.countyline.com Barbecue, Two Loca t i o n s

TONY C’S COAL FIRED PIZZA

Bakery & Mexican Food

Pizza, Italian Dishes

12800 Hill Countr y B l vd Ste G160 Austin, TX 7873 8 (512 ) 263 -3 473 w w w.tonycs.com Italian, Bee Caves G a l l e r i a

“Ser ving The Best of Austin Since 1963”

472-0017

2305 East 7th

Breakfast Ser ved All Day!

w w w.eat a n d dr i n kaust i n .com

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OPEN ‘TIL 3AM

NEW LOCA T ION! T ha i Pa s s ion SOUT H - 9300 South IH 35, Ste A -400 - 382-0057 W W W. T H A I P A S S I O N . C O M

2004 2005 2006 2007 2008

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14106 North IH35, Suite A 512-73-KRUSH www.krushlounge.com

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I-35

NORTH EAST

h Wells Branc

Gattis School

Rd.

Maudie's North

Thai Passion North

374-9081

13 Phoenicia

DOWNTOWN

D R I N K

472-0017

327-4448

23 360 Uno Trattoria

524-0933

22 Joe's Bakery & Mexican Food

A U S T I N

306-8080

280-8700

447-4444

32 Phoenicia

41 Tony C's Pizza

263-3473

402-0043

40 Bountiful Bakery - Bee Cave

SOUTHWEST

381-0800

263-9936

322-5210

382-0057

326-4395

440-8088

39 Steiner Ranch Steakhouse

38 Ciola's

LAKE

36 House Wine

34 Thai Passion South

33 Sazon

42 Maudie's Too

445-9197

31 Maudie's Hacienda

30 Freddie's Place

282-2586

29 Evangeline Café

912-1105

892-4444

12800 Hill Country Blvd #G160

13011 Shops Parkway #600

5424 Steiner Ranch Blvd

1310 Ranch Road 620 S

408 Josephine

9300 S I H 35 # A400

1816 S Lamar Blvd

2912 S. Lamar

1212 S Lamar Blvd

9911 Brodie Ln # 900

1703 South 1st St.

8106 Brodie Ln.

3005 S. Lamar

4715 US Hwy 290 W.

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28 Dog Almighty

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27 Cannoli Joe's

3801 N Capital of Texas Hwy

6500 Bee Caves

3201 Bee Caves Rd # 106

3801 N. Capital of Texas Hwy.

290

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SOUTH

327-1742

26 Maudie's Milagro

25 County Line Bar-B-Q

328-7100

24 A Trip to Bountiful Bakery

2305 E. 7th St.

1401 B Rosewood

1115 E 11th St.

1300 S Congress Ave

SOUTH WEST

SOUTH

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WESTLAKE

21 East Side Pies

542-9542

20 Blue Dahlia Bistro

EAST

444-3800

301 San Jacinto

620 Congress

616 Nueces

208 W. 4th St.

242 W. 2nd St.

710 W 6th St.

Walsh Tarlton

19 Jo's Coffeehouse

SOUTH CONGRESS

476-8300

472-1244

479-7616

236-8020

469-9003

296-2101

La m

35 Rio Grande

18 Thai Passion Congress

17 Ranch 616

16 MáLaga

15 Jo's Downtown

4701 Burnet Rd.

4101 Guadalupe

1608 W. 35th St.

2105 Hancock Dr.

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14 J. Black's

451-7170

453-4330

12 NeWorlDeli

11 Brick Oven On 35th

407-9305

MIDTOWN

2608 W 7th St

5204 FM 2222

ke La stin Au lvd. B

10 Billy's on Burnet

473-3740

346-3664

14106 N I H 35 # A

9041 Research Blvd.

10901 N Lamar Ste A-1

10901 N. Lamar Blvd.

14 18

E. 11th

SOUTH EAST

183

E. 4th

E. 5th

E. 7th

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Maudie's Original

County Line Bar-B-Q

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735-7874

832-9722

490-1426

873-8235

5th

Capito l

Red Riv er

37 Krush

Fortune

T C Noodle House

17 37

10901 N. Lamar Blvd.

10205 N Lamar Blvd # 131

6th

Colora d

821-1022

832-0900

9715-B Burnet Rd.

8566 Research Blvd.

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Pho Saigon

451-8757

371-3401

12th Lavac a

Hardie's

All In One Bake Shop

15th r

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Oh, Texas football, how do I love thee? Let me count the ways...actually, let me just give you five. Here are five ways to watch our beloved Longhorns (or whichever team youâ&#x20AC;&#x2122;re rooting for) this fall.

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CUATROS 1004 24th Street 243-6361 www.cuatrosaustin.com Cuatro’s relies on two key ingredients: service and atmosphere. As a patron you are well taken care of in a surrounding that is so comfortable you feel like you’re hanging out at home with your friends and watching the game. Their simple yet tasty menu of burgers and tacos are sure to please, so don your favorite jersey and come on over. Oh, and if you do wear that jersey, watch out. That ubiquitous sauce will get you every time. This exciting new spot has just opened up on the corner of Crystal Falls and 183 in Leander. Owner Ben Southern is the master of the pizza pub, and formerly owner of a similar pub in California. He’s relocated here, and he’s been gracious enough to bring his recipe for the perfect pizza crust with him. Southern’s happy hour is not to be missed either. Where else can you find $1.75 draft beer from 2 - 7 pm every day? I’m on my way, so save me a stool! Lavaca Street Bar is the ideal mancave. Great prices on drinks are a plus, and you have your choice of playtime activities. There’s shuffleboard. Or, you can shoot hoops, play Ping-Pong, throw darts, try your hand at any of their video games, and watch some football! There are lots of screens, and they’re open until 2 am seven days a week. But beware: it might feel like a man-cave guys, but please refrain from pulling an Al Bundy.

SOUTHERN’S PIZZA SPORTS PUB 805 S. Highway 183 259-2699 www.southernspizzaandsportspub.com

LAVACA STREET BAR 405 Lavaca St. 469-0106 www.lavacastreet.com

THIRD BASE 1717 West 6th Street 388-BASE www.thirdbaseaustin.com

Can I just start this one off by saying Yay!? Happy Hour! They’ve got generous HH offerings, including $2 well drinks and $2 domestic beer from 4 - 8 pm Monday through Friday, with separate specials running Monday through Thursday. Third Base give you 40 HD TV’s to choose from and you’ll always be able to find your game on at least one of them. Don’t live near downtown? Try their new Round Rock location, or south in the Grove at Southpark Meadows. COVER 3 2700 W. Anderson Ln. Ste #202 374-1121 www.cover-3.com

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North Austinites, take note. Cover 3 is stylish and elegant, and while those two words might not necessarily be part of your usual game time vocabulary, Cover 3 will change your mind. Watch the game on any of the 15 52” HD TV’s. Can’t decide on what to drink? You’ll feel a burst of joy when you see the Bloody Mary bar...fix yours any way you like. Just play it cool when you see the 60 square foot multi channel display; we’re all grown-ups here. Okay, go ahead and do your touchdown dance, I won’t tell.

the perfect balance

from both sides of the

301 SAN JAC I NTO 512.476.8300 R I OAU STI N .C O M LOCAL, HEALTHY, DELICIOUS