CHOMP Spring 2019

Spring 2019

HOMP C CHOMP Hungry for Asian Cousine The expansion Austin’s food palette

Bring It Home Experience dining at local establishments

Design and graphics by Lili Castillo

Sweet Treats Restaurants to satisfy the strongest dessert craving

Food on the Road Grab a bite from food trucks

Pete Bates Lili Castillo Marc Ewe Neha Siddapureddy

Shawn Gale preping for dinner at Jefferys, a staple in the high end Austin food scene. For more on this sotry, see page 25.

Photo by Pete Bates

Table Of Contents Design by Pete Bates

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Meet the Editors of Chomp

By Marc Ewe

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Letter From the Editors

By Neha Siddapureddy

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By Neha Siddapureddy

Saffron to Sushi

A decadent article looking into how the Asian food culture in Austin has grown.

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Instagram Worthy Eats Instagram has a lot of exciting restaurants and food, but what restaurants are good enough

for your insta?

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By Lili Castillo Keep Austin Local Austin makes food delicious and special through the many different types of fusion and using local ingredients.

(Clockwise from Left) Ramen from Jinya By Neha, Jeffery’s Hallway By Pete, Food Grafic By Lili, Churros From Churro Company By Marc Photo By Neha Siddapureddy

Photo By Marc Ewe

are some that do.

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By Pete Bates A Dessert Filled Austin

Photo By Pete Bates

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Health Corner Throughout all of this food here are some tips to keep a healthy life and keep your body in shape.

Throughout Austin, the food truck industry is booming and dis giving many people a way to express their thought for food.

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Graphic by Lili Castillo

By Marc Ewe

The Country’s Largest

Pet Friendly Establishments in Austin Austin has a lot of dogs and restaurants that don’t allow them, but here

The dessert scene in Austin is stuffed full with different places, they all have an amazing selection. Here is their story

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What to Do and Where to Eat on SoCo

Austin’s main attraction is South Congress so here is a local’s scoop on what to do.

Meet the editor Marc Ewe Layout Editor

Marc was born in California and moved to Austin with his family when he was two. His family is German, and he is proud to follow their German heritage and traditions.

Marc loves playing with his dog, Ernie, and enjoys being with his parents and twin brother Alec. When he has free time, which isn’t common, Marc enjoys playing video games and going outside when the unusual Austin weather permits. Marc enjoys good food, and feels that Austin has some of the best to offer.

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Lili Castillo Graphics Editor

Lili is the only Chomp editor who was born here in Austin but she identifies as a proud Mexican. Her favorite restaurant in the world is Thundercloud Subs. She is an avid boxer and boxes three days a week for many hours. Lili currently has an internship called Caminos, partnered with the city of Austin, which is a program for Latinx interested in the arts. She enjoys being withher friends and is an aspiring psychologist. She also plays more instruments than she can remember off the top of her head.

Design by Marc Ewe

ors of C H O M P Neha Siddapureddy Photo Editor

Neha was born in Atlanta, Georgia and moved to Austin before she could even speak. She has a culturally rich line of Indian descendant. Neha is a passionate swimmer of 11 years and foodie to the core. She can play the piano, cello, and the recorder. Neha would give her life for a sweatshirt and some Coca-cola. She has her heart set on being a dermatologist, and has always shown interest in the Medical field. Neha was also born with unique, and crooked pinky fingers which can form a heart.

Photos by Zoe Klein and Lili Castillo

Pete Bates ASF Editor

Pete was born in Houston and moved around the country until his family finally settled in Austin when he began Pre-K. Pete has lived in Austin for eleven years and considers himself an Austinite. Pete adores cooking and making people happy with a lot of sweets and savories.

Pete has been cooking about seven years and aspires to cook as a side project while he focuses on becoming a licensed doctor focusing on infectious diseases. He hopes that the cooking will help him not be mentally destroyed by medical school. He believes himself to be very cynical.

CHOMP MAY 2019 5

Letter from the Editors Design By Neha Siddapureddy with photos by Zoe Klein and Pari Latawa

It is with great excitement that we, the editors, introduce you to our first issue of our Magazine, CHOMP.As amateur ezine creators, we have pieced together a legible, somewhat impressive, and enjoyable magazine for the fervent fans out there, if they exist.

Within these pages, you will discover the magic of food.

The editors have carefully crafted a magazine for the foodies and enthusiasts alike.

We have brought you four unique and different articles on Austin food, reaching out to bakeries and trucks alike.

We have also skillfully crafted four infographics to provide you readers with more information, and of course, entertainment and last but definitely not least food.

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Marc Ewe

Neha Siddapureddy

Pete Bates

Lili Castillo

CHOMP MAY 2019 7

Saffron to Sushi The Expansion of Asian Food in Austin

By Neha Siddapureddy

Graphic by Neha Siddapureddy

he aromatic scent of spices and oil attract many to the life of Asian dining.

In the recent years, Asia culture has experienced a boom in Austin. From the growth in the number restaurants, to the change of daily routines, it is quite hard to deny the craze for this vast delight.

The Asian food boom in Austin has been expanding, and Austinites are making

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more appearance in local chains.

Austin has been the center of rich culture for quite some time. In the past decade, local have seen an influx of more culturally diverse and food.

From the fast food junkies to the high class dining scene, Asian food covers all corners Ryan Weisberg, owner of Lucky Robot Japanese Kitchen on South Congress, comments on the recent craze of Asian food in Austin. “I think the [Austinites] pallets,� said Ryan Weisberg, A bowl of fragrant delicacies served to by a master sushi chef. A far leap away from the California Roll. Graphic Courtesy of Lucky Robot.

into the diverse embrace of Asian food.

Yuen Yung, founder of the restaurant “How do You Roll”and Shark Tank contestant, grew up in a household centered around a family restaurant.

“I grew up in the restaurant business as a kid,” Yung said.

“My parents owned a restaurant, my brother was a sushi chef.”

Many restaurant owners grew up in a culturally rich environment, and their food reflects just that.

The food industry requires passion, hard work and a punch factor.

The homely taste of childhood has been brought back bolder and stronger, yet with the classic feel that brings back the nostalgia.

“The Asian population is growing dramatically,” Yung said.

“The Asian population Photo by Neha Siddapureddy is actually the fastest growing population in Customers enjoy ramen at Jinya Ramen Bar in the bustle of the Domian at North Austin. Jinya Austin.” offers a view of the local shops and bussinesses.

As asians group together owner of Lucky Robot in communities, Japanese Kitchen. the communities “People’s pallets and I think the [Austinites] pallets. Peo- expand. The expectations in Austin Asian population have changed immensely. ple’s pallets and expectations in Austin is the fastest They have grown up from growing in where they were.” have changed immesily. They have Austin, which is Austinites have been grown up from where they where. an explanation able to branch out it’s taste for the dramatic buds. As City dwellers - Ryan Weisberg, owner of Lucky Robot seem to steer away from fast food and junkie highs CHOMP MAY 2019 9

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expansion of Asian culture.

In the last decade, there has been a diversification in food. The head of this movement is the culturally diverse Asia.

From local Austinbased restaurants to larger chains, the interest in the cuisine has caused an increase of customers.

Weisberg said, “ I think, probably, that our bigger influence was back then when, back in ‘99, as we were kind of the first Japanese Fast Food Food places around town, and we were one of the few that was healthy and quick and inexpensive.”

The growth places around town, and we were one of the few that was healthy and quick and inexpensive.”

The growth is physically tangible as well. There weren’t as many options around a decade ago. Now, there’s more than just the small chinese restaurant down the road.

“I think there just wasn’t many options back in the day,” said Yung. “For example, there was only one chinese restaurant, now there is like so many. I think that’s changed.”

As Asian food continues to expand, it is important to stand and look back at how far the industry has come.

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Graphic courtesy of Lucky Robot Japanese Kitchen

From small, rare, local shops, to major openings and clusters of authentic Asian dining.

“Austin has always been unique,” said Yung.

Austin will always be unique,

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from the graffitied streets to the painted walls.

Austinites have adapted to a changing culture, culture where the food is as important as the people. While the food may not be new, it has become a fixture in Austin eateries. Many restaurants are go-to bites, validating stay. “ I think it’s become a foodie town. A food centric town,” Weisberg said. “And I think Asian food is very broad. You are talking about many cultures, very different cuisines.

There’s a lot of different varieties so..and so I think there are many experiences people can have.

And I also think it was under utilized, here in Austin, for a long time.”

The term ‘Asian food’ itself may not

I think that with Asian food, what it has done is that it’s diversified and kept Austin with, yoou know, keep Austin weird, more cultured.

-Yuen Yand, creator of “ How do you Roll?”

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cover the vast array of diversity and tastes it brings to the pallet. While the naive might not recognize this, the uprising of Austin Asian’s culture, and food, seeks to change the way Austinites view food.

“I think people will continue to become more creative, it’ll

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We’ve really beocme busier as the years go by. Business is growing.

-Jae Kim, owner of Chi’lantro

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Photo courtesy of Lucky Robot Japanese Kitchen

become more regional cuisine.

So I think there is a lot of different regions in Asia, that have not been explored for a restaurant model in Austin.” said Weisburg.

The light shines bright at the end of the tunnel, and so does the future of Asian food. With the growth of more cultural cuisine, there is the possibility of new flavors, and with new flavor, comes new restaurants.

“We’ve really become busier as the years go by,” said Jae Kim, owner of Chi’lantro.

“Business is growing.”

T h e busier the

A tray of Sushi at Lucky Robot, showcasing the many options. A newcomer can explore the variety of seafood.

restaurant, the more people it will attract. Chi’lantro is an example of this type of reaction. When locals come in contact with food they like, business will grow.

“We’ve really expanded,” said Kim. “I might even have to call you back to get to work.”

As the owner of a restaurant

as popular as Chi’lantro, it was no surprise that he was busy.

There was a sense of pride in working in a restaurant that clicked with Austinites. The ability to cater to local taste buds was really something Chi’lantro acceled at.

“I think that with Asian Food, what it has done is that it’s diversified and kept Austin with, you know, Keep Austin Weird, more cultured, and more open to lots of different types of people and different foods,” Yung said. “Therefore, Austin has become more diverse.”

CHOMP MAY 2019 11

Instagram

Holla MODE: A drool worthy take on traditional ice cream.

Choice cream is frozen on a plate and scraped into rolls. Worthy for both the taste buds and eyes. Make sure to capture this with your camera.

Graphic courtesy of Holla MODE

Graphic courtesy of Taco Sweet

Taco Sweet: Ice cream and Tacos, two favorite dishes in one, what could go wrong? A fusion so delicious, you may never go back to regular food. Located in North Austin, Taco Sweet offers some truly instagramable foods to appetize your feed and face.

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Worthy Eats Design by Neha Siddapureddy

Graphic courtesy of THE FACTORY

The Factory: Looking for a chill place to hang, and even better place for snaps? Look no further than The Factory: Cafe with a Soul. The name might sound intimidating, but don’t worry, the relaxed atmosphere, combined with the hilarious dish names, makes for a memorable picture you’ll want to share.

Polariod Graphic by Neha Siddapureddy

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KEEP AUSTIN LOCAL Graphics, photos and story by Lili Castillo

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Austin culture comes to life as three local restaunts tell the story of their upbringing

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eople coming home after a long day and going straight to a local restaurant, a taste of Austin. The atmosphere of friendly customers and the strong scent of fried dough, coffee, and barbeque invites warm comfort.

Flavor fades away as new people

the variety of food. Restaurants compete with large food chains for customers and with chains taking over the world, it’s increasingly more difficult to have local resources. By eating at locally-owned restaurants, the diverse palate that Austin has to offer is preserved as well as the future of customers favorite eateries.

Many people, both native Austinites

John Stephen said.

Cabo Bob’s Burritos has locations near college campuses in order to reach a younger demographic in need of a quick, healthy bite to eat.

The restaurant receives traffic for their business and people leave with their bellies happy.

“There’s always young

people, so we typically cater to

Photo by Lili Castillo Cabo Bob’s Burritos offers both indoor and outdoor dining at all of their locations. Customers can enjoy fresh air with a fresh taco in the city of Austin.

move to Austin. While the old Austin fades out, taking away the social atmosphere and food that defines Austin, new and unfamiliar tastes and scents are introduced.

Austin culture can be distinguished by its people and

and visitors work to support the city and its local establishments.

“How are [restaurant owners] supposed to give people the experience of good Austin food if we’re too busy competing with others?” Cabo Bob’s Burritos owner

them,” John Stephen said.

Competition within the food world is intense. Social media has an influence over the way people view food and restaurants have learned to

CHOMP MAY 2019 15

market to different types of people. available.

Austin restaurant owners do their “It looks fun and is a great way best to keep up with their customers to have fun with your food,” Eagan demands.

“We do our best to appeal to a younger generation s i n c e they love -John Stephen, Cabo Bob’s Burritos to post pictures of our food on social m e d i a ,” said David Eagan, owner of said.

Eagan drew inspiration from TacoSweets. the fun-looking Klondike Choco Eagan inspires art and creativity tacos, ice cream tacos covered by a through his food. Austin is home to the weird, so crazy ideas are always chocolate shell.

“As a kid, I loved [Klondike]

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Choco tacos. When I opened up TacoSweets I wanted to expand on their idea. See how far I could take it,” said David Eagan.

Regional food and food fusion are a part of Austin owner food culture.

Many local businesses experiment with food, such as like TacoSweets which combines tacos and ice cream.

Keeping Austin weird is a mission for many.

One of the only restaurants in

In every city, food is special to them and in Austin it definitely is. Food is us!

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Photo by Lili Castillo Poke House offers crushed Hot Cheetos on their sushi-burritos. A spicy homage to the Austin Dare-devils and a part of Austin culture.

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the Austin who serves sushi-burritos is Poke House. Poke house puts an American twist to their sushi by super-sizing it to make a sushi-burrito.

“I work here because I love the food. I can’t find food like [poke and sushiburritos] in Kerrville, Texas. Somethings are just unique to Austin,” Poke House manager, Emma Tatum said.

Photo by Lili Castillo TacoSweets is a food truck known for fusing two classic treats into one superfood. The food truck is a well know Austin only foodie expereince.

Photo by Lili Castillo Cabo Bob’s Burritos has a variety of tacos, burritos, and bowls. The restuarant showcases a crave fpr time tested recipes.

Photo by Lili Castillo A cheesecake ice cream taco is one of many flavors that TacoSweets provides. The ice cream caters to those Austin residents with a sweet tooth.

CHOMP MAY 2019 17

Health Corner Design and graphics by Lili Castillo No matter a persons’ age, eating well is important for everyday function, though many people pay little attention to what they are consuming. Eating chips for breakfast or no breakfast at all can severally impact the body by affecting one’s ability to regulate emotions. As the body reacts to what is being put into it, oftentimes acne, swelling , and extremely dry or oily skin can be results of a poor diet.

Americans eat 2.5 times the recommended serving size which could be a factor to the high obesity rates throughout the country. Eating nutrient filled food rather than empty calories contribute to a healthy lifestyle.

Including vegetables and lean protein within every meal can improve the functionality of internal organs. Eating healthy and restricting empty calorie foods and foods and drinks high in artificial sugar has proven to increase productivity within people and improve their mood.

Type 2 diabetes can be reduced by being aware of what you’re eating and consuming foods of a variety. Eating from all five food groups is important in building a strong body. Drinking 8 glasses of water a day detoxes the body of harmful toxins that food carries, though it is not a fix for a bad diet. Teenagers who consume less artificial sugar and processed food can experience less acne breakouts and less severe acne.

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Z Z Z

Sleep is an essential part to life and the lack of sleep can take a drastic toll on the body and mind. By getting more sleep, the body can better digest food and people have seen their metabolic system increase.

Depression and emotional instability are causes of sleep deprivation which is why sleep among teens is essential. Reaching REM sleep state is important for neurological development and healing.

With busy lifestyles, finding time to exercise and be physically active can be difficult. Doctors recommend a minimum of 30 minutes a day, though many people don’t meet this standard.

Exercising everyday improves circulation, decreases the chance of type two diabetes, and increases life expectancy. If people do not exercise they can experience weight gain, shorter life spans, depletion of muscle mass.

People who exercise can expect to live happier lifestyles and have a more open mindset.

Brain development and physical growth increases as a result to regular participation in physical activity. Lifting weights and running triathlons are not the only forms of physical exercise. Walking, yoga and pilates are other forms of exercise that can be performed within everyone’s home. The internet has made it easier to access new forms of exercising that accommodate to all levels of fitness. Exercise is not a quick fix for a bad diet and there needs to be a balance between the food being consumed and exercising.

CHOMP MAY 2019 19

Photo Courtesy of Valentina’s A meal at Valentina’s Tex Mex BBQ. Valentina’s is one of the many foodtrucks that have had success in the current Austin market.

The Country’s Largest

The Rise And Success Of Austin’s Food Truck Industry

By Marc Ewe

he sun showed and the breeze blew with pleasant smells of food around the parking lot. The tables and chairs were welcoming to guests at the food truck court in the bright and sunny Austin summer. Food trucks lined the lot, and food choices for the customers were vast.

This Austin experience of going to food trucks with friends on a summer day is becoming more and more common among Austinites. According to a report by the Economist, Austin has one of the fastest growing food truck

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Austin is a very artsy and understanding and forgiving and creative city and all those things together I think is the perfect recipe for food trucks.

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- Miguel Vidal, owner of Valentina’s BBQ

industries in the United States.

With new food trucks popping up all over the city, more and more people are discovering the endless opportunities and treats these trucks offer.

The food industry is a huge

industry full of creative and tasty creations, especially in Austin. As with any industry that involves some elements of creativity, the people creating the products in food trucks find the inspiration for their operations in a number

of different places, explained David Martinez, co-owner of Churro Co. “For us, priority number one is to keep our food as close to a replica as what we would have in Mexico,” Martinez said. “Churros in Mexico are street food. You’ll see dudes with baskets selling them in the corners of heavy traffic streets. We wanted to keep it as close to the street as possible, in the sense of it being a street food.”

When Torchy’s founder Mike Rypka saw a need for more food options in Austin, he was inspired to create a new business.

Originally, Torchy’s started off as a single food truck, and from there Rypka has led Torchy’s to operate over 60 brick and mortar restaurants in the U.S. “As far as Torchy’s goes, I wanted to start my own business and I also wanted to do something fun with tacos,” Rypka said. “I love Latin food. I’ve had a lot of experience with Latin food, and I love the street food culture. I noticed that there was this kinda gap at the time where there was lots of good taco places, but there was nobody that was doing anything kinda fun and innovative with tacos.”

For many food truck owners, choosing to open a food truck instead of a brick and mortar restaurant is about the small initial investment that is needed to open these places. According to Martinez, compared to starting a brick and mortar restaurant, the cost of opening a food truck is only a fraction of the hundreds of thousands of dollars that would be needed.

“We liked the idea of a food truck to start off because we’re self-funded, just my business

Photo By Marc Ewe The Churro Co. food truck, co-owned by David Martinez, and operated on First Street.

partner and myself, and we don’t come from any money,” Martinez said.

Rypka originally chose a food truck for the low costs as well.

“Well, originally I didn’t have

A lot of this success has to do with the mood and atmosphere of the city, but it also has a lot to do with the people driving the industry as well.

“Austin is a very artsy and

Photo courtesy of Torchy’s Tacos The Torchy’s Tacos located on South Congress. Many foodtrucks, like the original Torchy’s Tacos, have seen success and have upgraded to brick and mortar locations.

any money, but what I could afford to open was a food truck,” Rypka said.

With the rise and success of food trucks here in Austin, it has become evident that food trucks, like the original Torchy’s Tacos, can be very successful in our city.

understanding and forgiving and creative city and all those things together I think is the perfect recipe for food trucks,” Miguel Vidal, owner of Valentina’s BBQ, said.

CHOMP MAY 2019 21

Martinez believes the Martinez said. “I think success of food trucks that’s something that we Austin can be attributed need to evolve with, and to people in Austin and for Churro Co. That’s their appreciation of hardtrying to stay relevant.” working local businesses.

To add on to the “I feel that Austin’s troubles of the food truck culinary scene is very industry even more, thriving and it has been running a food truck thriving for years,” instead of a brick and Martinez said. “I feel like Photo By Marc Ewe mortar location comes the people in Austin have with some hardships Churro Co. offers a variety of Churro options to customers. very open ideas on cool as well. The space the comforts.” and weird products and constraints, outdoor According to Martinez, this they’re willing to try something out conditions, locational issues, and decline in popularity has a lot to even if it’s just to support a local of course, the immense amount of do with bigger restaurants like P. work that has to go into making business.”

Martinez also believes that Terry’s and other larger fast food a successful business all make unfortunately, over the past couple establishments and their increasing running business in a food truck of years, the food truck industry understanding of how to attract very difficult. in Austin has taken a hit and is more people. As these restaurants “It’s every day. I work seven days and their chains perfect their a week. If I’m not here, I’m at home declining.

“I feel that 10 years ago, food business plans, smaller and newer and I’m working. It’s long, it’s every trucks in Austin were popping,” businesses like food trucks or pop- day, it’s all the time,” Vidal said.

Martinez said. “Everyone was up restaurants, places that are often On top of the long and extraneous work hours, food trucks are usually smaller than brick and mortar locations and therefore offer operators less space for the Really, being in a food truck keeps business. you humble because people come back “Being in a food truck, the and it’s not because you have cold AC, limitations are space,” Martinez it’s not because you have a cozy spot said. “That’s why we keep our during the winter, it’s not because of menu pretty concise. Our menu any of the other accommodations that a takes the constraint of space into restaurant can offer, it’s simply because consideration.” of the product.

Outdoors conditions of the trucks also pose extra hardships for - David Martinez, Churro Co. co-owner food truck operators.

“You have water tanks that you have to fill up, and then you’ve got wastewater that you have to dump temporary and operate from a small opening a food truck. I feel it’s in a food truck,” Rypka said. “So gotten very very difficult for food place to capitalize on events, have that becomes a challenge.” trucks to be able to survive in this begun to struggle in competing Despite these hardships and all with the bigger restaurants. market because I feel that as a whole, the extra amenities that brick and “As restaurants in Austin keep mortar establishments can offer to Austin’s mentality is changing a getting bigger and smarter about their customers, Martinez believes little bit to more picking what attracts people, I feel like food establishments like his Churro Co. trucks are actually seeing a decline,” have no need to upgrade to a brick 22 CHOMP MAY 2019

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Photo courtesy of Torchy’s Tacos The new and improved Torchy’s Taco Truck for catering events.

and mortar location.

“We feel like we don’t need a brick and mortar to stay relevant and attractive to people,” Martinez said. “I think that that’s something that we have going for us. We’re a specialty treat that you can’t get anywhere else because we have A slab of smoked brisket at Valentina’s

Photo Courtesy of Valentinas

that unique twist to dessert. I think that’s why people keep coming back and that’s why we have survived.”

Luckily for food truck owners and operators, the prospect of owning a food truck over a brick and mortar also often comes with emotional benefits that go past the cheaper costs and may be worth the risk of, or even compensate for, the hard work in the current unstable market of the Austin restaurant industry.

“For me, running a food truck is one of the best things ever,” Vidal said. “You know, my goal is to move into brick and mortar, and we’re trying to work on that this year, but I’m my own boss, I get to make my own rules, I get to be as creative as I want with the menu, serve what I want, and fortunately, by the grace of God, we’ve been successful at it.”

Martinez feels that operating a food truck over

a brick and mortar establishment allows him and his partner to stay humble in their work.

“Really, being in a food truck keeps you humble because people come back and it’s not because you have cold AC,” Martinez said. “It’s not because you have a cozy spot during the winter, it’s not because of any of the other accommodations that a restaurant can offer, it’s simply because of the product.”

One thing really comes through from all the food truck businessowners that were interviewed for this article, they all thoroughly enjoy their work. According to Martinez, they love the people, they love their products, they love their employees, and they love the support they get from the community.

“We love the attention we get from our customers and the reviews and everything,” Martinez said.

“It’s awesome. We’re very happy with how people have accepted the product and have gotten excited about it.”

CHOMP MAY 2019 23

Design by Marc Ewe with graphics by Marc Ewe and Lili Castillo

Austin Terrier

Banger’s Sausauge House and Beer Garden offers a diverse menu comprised of barbeque and good beer.

The large outdoor area is perfect for your friendly pup, and if you get a “Woof Wurst,” they will even donate a portion of the profit to Austin Pets Alive!

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by o ot Ph

Banger's Sausage House & Beer Garden

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Austin Terrier is a kid friendly, and dog friendly, restaurant that is famous for its fries and pizza, although they have other options. They also have an outdoor patio that is perfect for your pooch and the family.

Cane Rosso

Cane Rosso is a Neapolitan pizza establishment in Austin that offers extremley good Pizza.

Their outdoor patio is extremley dog friendly, and the employees are always very happy to provide water and belly rubs for the pups. In fact, the owner loves dogs so much that he founded a canine rescue and adoption foundation called Cane Rosso Rescue.

Yard Bar

Yard bar is a combination of a restuarant, bar, and dog park perfect to bring your furry friend to play with other doggos while you have a drink and snack and maybe catch up with an old friend.

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Dessert-Filled Austin

By Pete Bates

Resturant owners have focused more on evolving their desserts from the changing culture of Austin

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itting down in an Austin restaurant, customers see tables and chairs covered in velvet and smell the scent of a freshly baked cake wafts out of the kitchen and all around the city. The culture of desserts scattered through Austin have given a new light to the wonders of sugar and spice.

In the 21st century, Austin continually updates its ways with the changing of everything

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from its skyline to types of coffee to the culture overall.

These changes to the culture and changing of the city have affected the food. Austin had a lot of Texan food, from the Tex-Mex to the large amounts of beer and pit barbecue.

Now, because of the changing culture from the influx of -Mary Catherine Curren, Executive Pastry Chef for the Austin different people who moved ELM Restaurant Group here, Austin is open to a spectrum of different food and drinks with the dessert industry at the head of the changing times. The change from the old types of food to new has caused me to wonder whether or not the changes have influenced the

There are many more restaurants and bakeries, and coffee shops, and taco stands, etc. etc and the caliber of what they are serving is much better than what it was.

“

original restaurants of Austin.

Lenoir, a South Austin restaurant, has many different types of food and roughly twenty different ways Jessica Meyer, an austinite who is the co-owner of Lenoir since the

opening of the restaurant, could make a good lamb chop.

“I think that [Austin] loves a really well-crafted dessert,” said Meyer, “Assuming that it is not just trying to show off the skills

of someone without actually coming together and making sense to somebody.”

Meyer lived through the changing times of Austin “Austin really just loves

Photo by Pete Bates Shawn Gale preping for dinner at Jefferys. Jefferys is a high class Austin resturant, known for their farm-fresh gastronomical experiences.

Plated desserts from Jeffery’s.

Jeffery’s has a wide variety of diffrent flavors in their desserts and platers. Photos by Pete Bates.

CHOMP MAY 2019 27

something that is delicious,” she said, “and maybe comforting and familiar.”

Meyer worked and built the business of Lenoir for many years and saw Austin’s changing taste be boiled down to complex flavors that are simple but easy.

“There are many more restaurants and bakeries, and coffee shops, and taco stands, et cetera, et cetera and the caliber of what they are serving is much better than what it was,” Curren said. “The city has grown and with that so has the interest in good food. I think it’s a good thing.”

Austin has been open to many different types of food, all of these different types have created a melting pot of culture for many different bakers and chefs, such as Mary Catherine Curren, the executive pastry chef for the Austin ELM restaurant group. They own 24 diner and Irene’s. Curren has been involved with the food business for sixteen years and began her work in Austin as a cashier at Texas French Bread in high school.

“Austin is evolving with food similarly to the rest of the country,” Curren said.“We are a big city with a lot of great restaurants and generally we are keeping up with trends.”

She’s taken part in the food industry and believes that the changes in Austin food culture are for the better because of how it’s affected by tourism, people and the city overall.

Another Austin chef, Shaun Gayle, has only been in the Austin restaurant scene since October 2018, but works as the executive pastry chef for the Mcguire Moorman Hospitality restaurant group.

“

I think that Austin really just loves something that is delicious and maybe comforting and familiar

“

-Jessica Myher, Co-Owner of Lenoir

Photo by Pete Bates

Photo by Pete Bates

28 CHOMP MAY 2019

“I think [Austin] is like hitting somewhere in between, like, it’s, it is very casual,” Gayle said.

“There’s a lot of good people known for good food and I think that only places that have high quality and good food are going to last, but will be supported, but there’s a lot of the in between, like high class fine dining and casual is there somewhere in between words.”

A server plating a mille-feuille at Jeffery’s.

Photo by Pete Bates Shawn making crisps at Jeffery’s befor the dinner begins.

“Only places that have high quality and good food are going to last,” Gayle said, “but will be supported, but there’s a lot of the in between.”

The Austin culture of food was created to cater to all tastes and types of foodies for their enjoyment.

From an Austin native cook to a pastry chef who only came to Austin in October, Curren, Gayle and Meyer believe that the Austin food scene is filled with a wide variety of choices for

Photo by Pete Bates The sign in front of Jeffery’s.

all audiences and that no matter what you like, there is always a choice for everyone. According to Meyer, baking helps everyone connect and grow.

“It is such an art form.

I mean I never took art besides photography and I will tell you like some of my favorite pastry chefs are like photographers,” Meyer said. “pastry chefs but some of these pastry chefs in town are just absolutely amazing. They do amazing things with dessert.”

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What To Do & Where Design, graphics and photos by Pete Bates

The Full SoCo Experence When you are traveling to Austin, one of the main staples for a tourist to visit in Austin is SoCo. Usually people just walk around SoCo without the slightest Idea of what to do on the famous shopping street.

To prepare for the walk, make sure that you check the weather before going so

that you are not boiling to death or getting rained on, or, sometimes, both. I would suggest that the best time of year to walk down SoCo is in the fall or the winter to avoid the hundred degree weather. Also an overcast day on SoCo means less people. The best day of the week would be Wednesday or

Thursday because during the weekend, it is busy as hell. To prepare, also look to see which of these places are open when you plan to go. Make sure to bring lots of cash, reusable bags,good walking shoes, and make sure to have a good time!

5

Newt

Elizabeth Street

4

W Monroe Street

3

W Milton Street

1

W Anne Street

2

W Mary Street

South First Street

South Congress

6 5 Tripple “Z”Threadz Triple “Z” is a clothes shop that has button up and snapped shirts with embroidery and patchwork that have embroidery from laser cats to mermaids. Highly suggest this place for their shirts for a true hipster Austin Experience!

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6 Hey Cupcake Hey Cupcake is a small food truck with classic cupcakes, but be warned, these cupcakes are not for the faint heart. They are amazing anyway.

7 Home Slice Pizza As a good break to all of the sweet treats on SoCo, I suggest that you take a break with a wonderful margarita pizza slice. There are many choices everyone.

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To Eat on SoCo 1

2

Torchy’s Tacos

Sugar Mama’s

Torchy’s Tacos is a wonderful spot to begin because it offers a quick bite of tacos that no one can refuse.

The food makes your mouth water. But before going make sure to look at the secret menu to get the local treatment at Torchy’s.

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3

To contrast the savory of Torchy’s, Make sure to visit this sugar staple of Austin. I personally love the Baklava cupcake but be warned, all of the cupcakes rotate daily. So look on their website.

Monkey See Monkey Do Back on SoCo You will find this nerdy boutique for the one person who need snarky magnets or cursing socks. This store is perfect for any White Elephant.

Big Top Candy Shop

This shop, right next to

Monkey See Monkey Do, has a myriad of different candy types for all ages. Also, there are some wonderful shakes at the candy bar. There is a secret shake menu as well.

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8

W. James Street

W Gibson Street

ton St.

9 8 Tom’s Austin This store is the only Tom’s, a shoe store for a couple states and has any Tom’s shoe size you would ever need.

They also have a great coffee shop with lattes.

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Amy’s Ice cream

Jo’s Coffee

Amy’s Ice Cream is one of the most popular Ice Cream places in Austin. It has wonderful mixes of Ice Cream to peak interest and is a perfect penultimate place for SoCo.

Jo’s coffee has been on SoCo for forever and has helped people make it to the next part of the trip, getting across the bridge to Congress. Make sure to get the Iced Turbo and a pastry from Quacks no matter what the weather!

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Special Thanks To Ryan Bates Elizabeth Castillo Mary Curren Davis Eagan Lars Ewe Ute Ewe Kevin Garcia Shawn Gayle Jae Kim Zoe Klein

Pari Latawa David Martinez Jessica Myher Mike Rypka John Stephen Lucy Sugawa Emma Tatum Miguel Vidal Adam Weisberg Yuen Yung

Thank you all so much for making this magazine possible. From allowing us to interview you, to guiding us through the process, to taking photos and driving, we appreciate all that you did to help.

32 CHOMP MAY 2019

Photo By Pete Bates