E M M E R + RY E
GROWING UP FOODIE
Young Austinites are getting a full-scale culinary education thanks to their foodie families.
THE BEEKEEPER
Tara Chapman introduces us to the ancient practice of keeping bees.
N O. 176 |
FOOD
A behind the scenes look at Austin’s most progressive new restaurant.
15
YEARS
I t a l y, P u g l i a
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C O N T E N T S : F E AT U R E S
APRIL
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78
A DAY WITH EMMER
DESSERT AS
THE SPIRIT OF
GROWING UP
THE
& RYE
DESTINATION
MEZCAL
FOODIE
BEEKEEPER—
Join Chef Kevin Fink and
Cocktails and sweet treats
This old spirit is making new
Move over, macaroni. Young
his team in a behind the
are the stars at Gelateria
waves in Austin's cocktail
Austinites get a full-scale
T ara Chapman
scenes look at Austin's most
Gemelli, Bribery Bakery and
scene. Learn the history
culinary education thanks to
progressive new restaurant.
Nightcap.
behind mezcal.
their foodie families.
P. 48
P. 58
P. 66
P. 72
APRIL 2016 | tribeza.com
introduces us to the ancient practice of keeping bees.
P H OTO G R A P H BY M AT T R A I N WAT E R S
theGardenRoom
1601 W. 38th Street at Kerbey Lane Austin, Texas ~ 512-458-5407 - 5:30pm Monday through Saturday 10:00am gardenroomboutique.com
CO NTE NT S : DEPARTM ENTS
Social Hour p. 22
Life + Style PRO FI LE I N S T Y LE p. 92 S T Y LE PICK p.96
F I N D M O R E AT
TRIBEZA.COM
T R I B E ZA TALK: T HE W HO LE SCOOP
BEHIND THE SCENES: WATCH OUR SUNRISE VIDEO AT FARMSHARE AUSTIN
Community + Culture COLUMN: KRISTIN ARMSTRONG p. 31 PROFILE p. 34 TRIBEZ A TALK p. 36
Food + Thought
PRO TIPS:
K AREN'S PICK p. 100
T H E EM M E R & RY E T E A M O N M A X I M IZI N G YO U R
ON THE HOUSE p. 102
FA R M E R S ' M A R K E T
DINING GUIDE p. 106
E X PE R I E N C E .
ON THE HOUS E: T H E I C EM EN CO M ET H
@ TRIBEZ A
FOLLOW US ON INSTAGR AM
E VE NT PIC K : OUR GLOBAL KITCH E N
Arts + Happenings ARTS & ENTERTAINMENT CALENDARS p. 42 MUSIC PICK p. 43 ART PICK p. 44 EVENT PICK p. 46
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A Look Behind... p. 120
O N T H E C O V E R : PA G E P R E S S L E Y, K E V I N F I N K A N D T A V E L B R I S T O L- J O S E P H ; PHOTOG R A PH BY S TE V EN VISN E AU
SPUN PHOTO COURTESY OF SPUN ICE CREAM ; OUR GLOBAL KITCHEN PHOTO COURTESY OF THE BOB BULLOCK TEXAS STATE HISTORY MUSEUM; EMZ JAMZ PHOTO BY KNOXY KNOX; ICE PHOTO BY HAYDEN SPEARS; THE BEEKEEPER VIDEO BY JAMES RUIZ; FARMERS' MARKET PHOTO BY JAMES RUIZ
K: E SEM BY AZPPA RE L Z PROF ILE ST INY LE STPIYCLE: JAM
Editor’s L E T T E R
BEHIND
THE ISSUE
G
A selfie I snapped while on location for "The Beekeeper" shoot.
rowing up, my favorite meal was Kraft Mac & Cheese with a side of cucumbers. In retrospect, a bowl of bright orange pasta is a strange thing to serve a child, but it was easy and I was a terribly picky eater. Today, my palette is a tad more refined, not because I’ve evolved past macaroni
and cheese (I still buy a box on occasion), but because I have been fortunate enough to be surrounded by people who respect food, its origins and its preparation, and who in turn have It was with this intention that we began planning this year’s Food Issue. Rather than compete with daily outlets proclaiming the top 10 restaurant patios or the city’s best margaritas, we wanted to slow down, to dig a little deeper and examine where our food comes from. Together with photographer Steven Visneau, I shadowed restaurant Emmer & Rye as they prepared, planned and executed a Tuesday night dinner service. It was fascinating to watch Executive Chef Kevin Fink and his team in action, and I can’t wait to see what this restaurant accomplishes next.
Foreign + Domestic chef/owner Ned Elliott joins daughter, Billie Van, behind the scenes during her Bufalina Due photo shoot. Though the duo frequent the Cesar Chavez outpost, they agreed to dine at the pizzeria's second location on Burnet Road for Billie's TRIBEZA photoshoot.
Also in this issue, writer Kate McGee and photographer Matt Rainwaters tell the story of beekeeper Tara Chapman, owner of Two Hives Honey, and were awed by her depth of knowledge, as well as her bravery (eagle-eyed readers may notice she rarely wears gloves when handling the bees). These creatures are such an integral part of our food system and facing increasing environmental threats. Because of this, I can think of no better time to pay homage to the ancient practice of beekeeping. There is no doubt that Austin is turning into a culinary destination, one apt to compete with the great food cities of the world. As patrons, we must continue to support restaurants whose ethos reflect our own. Likewise, purveyors must continue to strive to give Austinites a thoughtful, quality experience worthy of their patronage. If we can do this, the stars of Austin’s culinary scene will continue to rise — and the profile of our city right along with them.
Katie Friel
katie@tribeza.com
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APRIL 2016 | tribeza.com
To apply a watercolor effect similar to the illustrations in "The Spirit of Mezcal," we used the Procreate app on the iPad Pro to draw on top of Hayden Spear's photos. Says Art Director Callie Dickey, "It was awesome to get to work in old school techniques using brand new tech."
SXSW LUNCH PHOTO BY KATIE FRIEL, FOREIGN + DOMESTIC PHOTO BY ANNIE RAY, IPAD PRO PHOTO BY CHRIS PEREZ
taught me to do so.
LOEWY LAW FIRM
15
YEARS
A R T S + C U LT U R E A P R I L 2 016
N O. 176
PUBLISHER + PRINCIPAL
George Elliman
EDITOR
Katie Friel ASSISTANT EDITOR
Sofia Sokolove
ART DIRECTOR
Callie Dickey
SENIOR DESIGNER
Olivia Leitch
COLUMNISTS
Kristin Armstrong Karen Spezia WRITERS
Purchase Hospitality Tickets for an Upgraded Experience Starting at $75 www.ValeroTexasOpen.com/tickets
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Nicole Beckley Mimi Faucett Mikela Floyd Terrence Henry Kate McGee James Ruiz PHOTOGR APHERS
Miguel Angel Bella Bronson Daniel Cavazos Chelsea Laine Francis Knoxy Knox Sarah Frankie Linder Leah Muse John Pesina Jenny Sathngam Hayden Spears Matt Rainwaters Annie Ray Steven Visneau ILLUSTR ATORS
Joy Gallagher Hallie Rose Taylor
DIRECTOR OF STR ATEGY
Chris Perez
DIRECTOR OF SALES
Ashley Beall
ACCOUNT EXECUTIVE
Lexi Ross Summer Bridwell
DIRECTOR OF SPECIAL PROJECTS
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SALES & OPER ATIONS MANAGER
Derek Van Wagner INTERNS
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Chuck Sack Vance Sack Michael Torres 706A West 34th Street Austin, Texas 78705 ph (512) 474 4711 | fax (512) 474 4715 tribeza.com Founded in March 2001, TRIBEZA is Austin's leading locally-owned arts and culture magazine. Printed by CSI Printing and Mailing Copyright @ 2016 by TRIBEZA. All rights reserved. Reproduction, in whole or in part, without the express written permission of the publisher, is prohibited. TRIBEZA is a proud member of the Austin Chamber of Commerce.
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SOCIAL HOUR | AUSTIN
Social HOUR TRIBEZA 15 TH ANNIVERSARY SO U T H CO N GR E S S H OT EL In honor of the magazine’s 15th anniversary
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and redesign, the TRIBEZA family hosted an intimate evening of cake and cocktails at the South Congress Hotel on March 10. Guests sipped specialty ancho chili margaritas and Champage pomegranate cocktails in the lobby bar, and enjoyed sweet treats crafted by South Congress Hotel’s Pastry Chef Amanda Rockman. A crowd of friends, advertisers, photographers and writers joined the TRIBEZA team for a toast and words of thanks from the magazine’s publisher, George Elliman. The sweet soiree was
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a preview of the magazine’s big anniversary bash
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slated for May 12 at the Bob Bullock Museum.
TRIBEZA 15th Anniversary: 1. Lauren Murray & Emily Thompson 2. Mary & Rusty Tally, Nina Sealy, Corey & Patty Hoffpauir 3. David Garza, John Hogg & George Elliman 4. Kate McGee, Audrey McGlinchy & Candice Boehm 5. Kyle Osburn & Knoxy Knox 6. Mallory & Daniel Hublein 7. Arian Elter & Inigo Rey 8. Karen Spezia & Laurie Frick 9. Karen Kopicki & Matt Garcia P H OTO G R A P H S BY L E A H M U S E
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SOCIAL HOUR | AUSTIN
B&B ITALIA GR A N D O P EN I N G CEL EB R AT I O N
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On February 26, B&B Italia debuted their new West Sixth showroom (the first in Texas) in style. Guests were treated to custom cocktails and delicious Italian fare, while tunes from the Matchmaker Band set the mood for the night. The party marked 50 years of innovative and contemporary design from the Italian furniture company.
BL ANTON MUSEUM OF ART A RT O N T H E ED GE The Blanton’s stunning Rapoport Atrium welcomed over 650 guests for its wildlypopular black-tie fundraising party, Art on the Edge. Live music and specialty cocktails made for a chic and lively ambiance.
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B&B Italia: 1. Anastasia Plotnikova, Katerina Elter & Sasha Kurashko 2. Danny Avalos & Rebecca James 3. Cipriana Simerly, Santiago Anaya & Dasha Novikova Blanton: 4. Ellen & Lucas Aoki 5. David DeLeon & Veronica Wright 6. Mason Branch & Kristin Holder 7. Graeme Docherty & Victor Cordero 8. Stephanie Lozos &
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Heather Greenslade 9. Emily Brown & Megan Wanek
9 P H OTO G R A P H S BY M I G U EL A N G EL & J O H N P E S I N A
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APRIL 2016 | tribeza.com
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SOCIAL HOUR | AUSTIN
AUSTIN PETS ALIVE! A N N I V ER S A RY PA RT Y Austin Pets Alive! celebrated Austin’s fifth year as the largest No-Kill city in the U.S. Hosted at Vintage Innovations, the night featured performances from some of Austin and Nashville’s up and coming musicians and bites from local food trucks.
KIKI NASS A RT U N V EI L I N G A N D J E W EL RY P O P U P
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Lamar Union’s newest women’s boutique, Kiki Nass, hosted an evening with art and fashion from Chelsea Laine Francis Photography and Katie Scott jewelry. Guests marveled at the art pieces and fine jewelry while enjoying sweet and savory snacks from Bespoke Food.
JAVELINA VA L EN T I N E ’ S DAY H A P PY H O U R Javelina hosted a “one-stop shop” this Valentine’s season with a happy hour offering all of the holiday’s essentials. Jewelry from Catherine Nicole, artisan chocolate by Delysia and massage therapy from Prevana Wellness made it the ultimate happy hour experience.
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APA: 1. Jené Hackman & Norman Iracheta 2. Rafael Ramos & Thelma Figueroa 3. Erin LeBlanc & Lili Flores Kiki Nass: 4. Wendy Cummings, Lisa Anderson & Tracey Benton 5. Courtney DiSabato & Joannah Hillebrandt 6. Jennifer Harding Javelina: 7. Catherine Cottingham & Jenny Granberry 8. Emily Hurt, Bella Kirchner & Brandi
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Wyman 9. Brandon Hunt & James Rohr P H OTO G R A P H Y BY M I G U EL A N G EL , DA N I EL C AVA ZOS & J EN N Y S AT H N G A M
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APRIL 2016 | tribeza.com
Photography by Ben Sklar
LA MA R
DRIES VAN NOTEN
KENZO
RICK OWENS
DRIES VAN NOTEN TOMAS MAIER
MARNI
ISABEL MARANT
ALEXANDER WANG
RAQUEL ALLEGRA
ALASDAIR
PROENZA SCHOULER
TRADEMARK
HELMUT LANG
SIMON MILLER ELDER STATESMAN VETEMENTS
GOLDEN GOOSE JENNI KAYNE TOME
CÉLINE
CHLOÉ VETEMENTS
ZERO + MARIA CORNEJO
LANVIN
THE ROW
BALENCIAGA MARSÈLL
LAMAR · THE MENS SHOP · SOUTH CONGRESS
bygeorgeaustin.com
ALAÏA
plus MANY MORE
Community + CULTURE C U LT U R A L D I S PATC H E S F R O M AU S T I N ' S C R E AT I V E CO M M U N I T Y Lucky Lab Coffee Co. has a newly opened coffee truck at Space 24 Twenty. PHOTO COURTESY OF LUCKY LAB COFFEE CO.
K R I S T I N ' S CO L U M N
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PROFILE
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T R I B E Z A TA L K
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On view at the Jones Center: February 13 – April 17, 2016
MARK MOTHERSBAUGH: MYOPIA Also on view at the Betty and Edward Marcus Sculpture Park at Laguna Gloria: February 13 – May 22, 2016 LISE HALLER BAGGESEN: MOTHERNISM
Mark Mothersbaugh: Myopia is organized by the Museum of Contemporary Art Denver. Mark Mothersbaugh, 1964 – Monument to the conquerors of space (detail), 2012. Ink jet on paper. 43 x 65 3/10 inches. Courtesy the artist.
Mark Mothersbaugh Support: American Genre Film Archive, Horizon Bank, Vision Fund Leaders and Contributors This project is supported in part by the Cultural Arts Division of the City of Austin Economic Development Department; a grant from the Texas Commission on the Arts; a grant from Humanities Texas, the state affiliate of the National Endowment for the Humanities; and an award from the National Endowment for the Arts. Art Works.
AUSTIN SHADEWORKS austinshadeworks.com 512-472-1768
Here Comes the Sun... 8868 Research Blvd Suite 101 Austin, TX 78758
K R I S T I N ' S C O L U M N | C O M M U N I T Y + C U LT U R E
The Sunday SUPPER by Kristin Armstrong I L LU S T R AT ION B Y J OY G A L L AG H E R IT’S ALL TOO EASY to give up our reverence
for food. With three kids and sometimes six, I scramble at dinnertime. Some nights I feel like a short order cook, making several different versions of dinner to suit preferences or people who have tutors, sports practice, games, or piles of homework. I have nights where I’m sitting in traffic on my way back from graduate school, trying to figure out what I can call in and pick up on my way home. Sometimes all I can swing is simply grilled cheese and a bowl of soup. Sometimes it’s sushi delivery. Sometimes it’s breakfast for dinner and we go to bed with our house smelling like bacon and maple syrup. Sometimes, when I really have my act together, I think ahead and prepare dinner early in the day. I love it when my kids get home before I do and the house smells like chicken potpie or a roast simmering in the crockpot. The crockpot belonged to my grandmother, and I think of her whenever I use it. I try to remember how slow and easy time felt in her presence. She cooked three meals a day and always had something freshly baked to F O R A L I M I T E D - E D I T I O N P R I N T, C O N TA C T J O Y G A L L A G H E R @ G M A I L . C O M
tribeza.com
| APRIL 2016
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K R I S T I N ' S C O L U M N | C O M M U N I T Y + C U LT U R E
THERE ARE SOME AREAS WHERE I’M WILLING TO ACQUIESCE TO T H E C U R R E N T O F O U R C U LT U R E . D I N N E RT I M E I S N OT O N E O F T H E M .
serve with coffee. My mom tells me that a homemade blueberry pie was a normal after school snack when she was growing up. These days, kids are lucky to get a bag of Goldfish
I know it doesn’t sound like much, but I am willing to fight for it. My Bible study did a study called “Breathe”
church. After church and lunch we go back to my house, so the kids can finish homework early and take a nap. Meanwhile, we pore over cookbooks on my kitchen island and
crackers or Chick-fil-A in the car on the way
and the entire premise is about Sabbath. I
make a list. Together we go to H-E-B and
to an activity.
used to think of Sabbath as another word
collect what we need for our Sabbath feast.
for Sunday, the day you go to church. It
We spend the afternoon chopping vegetables,
to acquiesce to the current of our culture.
frustrated me when my kids were little and
marinating meat, opening wine, listening to
Dinnertime is not one of them.
Sabbath was stolen by sports and birthday
music and sitting outside on the screened
There are some areas where I’m willing
My kids shovel cereal for breakfast while
parties. Why can’t we keep that on Saturday,
in porch. Sometimes we play cards. If it’s
staring at their phones. They eat packed
people? It still frustrates me when Sabbath
cold he makes a fire. Football or golf hums
lunches at school. But dinner is mine. No
is robbed by sleepover residue and grumpy,
comfortably on the TV in the background.
matter what we’re eating, I want to eat it
tired children who have too much homework
He grills and we make the sides. We recruit
together. As often as humanly possible, I
to do. In this study, I learned that Sabbath
the kids to bake dessert or set the table. Then
want to sit down at the same time around the
is Sunday, yes, but it can also be anytime we
we all sit down together for a blessing and
same table. I want phones away. I want to say
pause and cultivate reverence.
a round of highs and lows. We pause time
a prayer; it matters to me to bless my people
32
how their day was.
I complained to my boyfriend about the
and create Sabbath, reflecting on the week
and our food. We do “highs and lows” where
curse of busyness and the leftover scraps of
behind and resting for the week ahead. A new
each person talks uninterrupted, and tells us
time reserved for family and we decided that
tradition is made, a stand taken against rush
the best part of their day and the worst. It’s
we are reclaiming Sunday. So now Sunday
and restlessness.
the only thing that has ever worked to get
mornings we collect our sleepover children
past the word “fine” or “boring” when I ask
or send their friends home and we all meet at
APRIL 2016 | tribeza.com
Reverence is reclaimed by the healing power of food and family.
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A CO N V E R S AT I O N W I T H
Colin JOST by Katie Friel Photograph by Bella Bronson/NBC
T H E SN L W E E K E N D U PDAT E CO -HOS T PR E PA R E S FOR H IS MO ON TOW E R COM E DY A N D ODDI T Y F E S T DE BU T I N “ L E SL I E LOV E S COL I N ”
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f you’re a fan of Saturday Night Live, then Colin Jost needs no introduction. After graduating from Harvard, the Staten Island native joined
the show as a writer in 2005. For the past two seasons, he has served as co-anchor of SNL’s Weekend Update alongside Michael Che, where the duo are ushering in a new era for the long-running segment. Longtime viewers know that while the hosts may be the cornerstones of Weekend Update, it’s their interactions with the guests (think Roseanne Roseannadanna, Stefon, et al) where the funniest moments often occur. Over the past few months, Leslie Jones, a featured player on SNL and co-star of this summer’s Ghostbusters revival, has repeatedly come on to discuss the difficulties of dating in the modern age (and hit on Jost repeatedly). It’s a funny bit, and one that Moontower Comedy and Oddity Festival is betting it can translate to a full-length performance. Before their headline appearance at the Paramount Theatre on April 22, we chatted with Jost about armadillo races, why he loves Austin and what to expect from “Leslie Loves Colin.”
P R O F I L E | C O M M U N I T Y + C U LT U R E
Why did you decide to develop “Leslie Loves Colin” for Moontower? The festival proposed the idea to us, and we thought it was funny and would be fun to do together. We’re kinda just doing it out of joy. I love being in Austin and I was excited to have a reason to go with someone I wanted to hang out with.
through different things. Sometimes … I tend to overthink things, and Leslie does not. She’s very present and very in the moment, and most of her comedy is directly from her life. She goes on a bad date with someone, she has a whole new Update piece. And that’s something I’m learning from her, to open up and do more of in my own standup, or even on Update.
Would you consider taking “Leslie Loves Colin” on the road, too? We’ll see what happens. It’s exciting because we don’t know. We love to do things together occasionally, and have been talking about what kind of project we can do outside of SNL, in the summers, if we should try to do a movie together or something like that. I think we’ll see. It would be nice to keep working together.
barbecue — you’ve pretty much got all I need
Speaking of Weekend Update, it seems like such an interesting time to be behind the desk. With everything that’s going on socially and politically, do you and co-host Michael Che feel pressure to ‘get it right?’
right there.
I don’t feel pressure to be right … cause at the
license plate museum or something. Are there
end of the day we’re not politicians, we’re not
any weird museums there?
Oh, so you have been to Austin before? I was there for SXSW maybe two years ago, and it was such a cool town. I mean I love a town that has a lot of great music venues and a lot of great
People seem really excited for the show, but few details have been announced. What can the audience expect?
policy makers, we are voters. Well, I think Michael’s a registered voter. [Laughs] What we’re mainly concerned about is whether what
Any other plans while you’re in Austin? Definitely hitting a bunch of food trucks. I would love to go to a good museum there, I always like going to a weird museum. Like a
We do have a place called The Museum of the Weird, but I’m a bad Austinite cause I’ve never been there.
We’re definitely still figuring it out. We’ve been
we’re saying is funny. We want to come at it from
talking about how to interview each other. We’ll
the smartest possible place, and we want what
My friend is from Austin and she and her
have stories about what’s going on at SNL [and]
we believe to come across. And we want it to be
husband got married there. And they had
about each other and our experiences together.
interesting, or a different take than other people
armadillo races at their wedding there which I
have. But our main priority is ‘are these jokes
thought was really awesome.
What is it about Leslie that you find compelling?
working or not?’
I’m doing this job in the first place. A lot of
SNL has a notoriously tough schedule. Are you looking forward to having some time off?
my friends went into finance or are lawyers or
I’ve been touring on my off weeks from SNL
something, and it just seems like I always wanted
… and I’m going to be doing dates around the
to work with people who are really funny, and
country all summer. I’m going to try and tape
Leslie is really funny.
a special which I’ve never done before even
The main thing is that she’s really funny. I’m drawn to anyone who makes me laugh. It’s why
Plus you two seem to have a great dynamic.
That’s amazing. I don’t know if they have armadillo street races in downtown Austin, but I would go to those, too. This interview has been edited and condensed.
though I’ve been doing stand up for a long time. So that’s been fun, to start trying to build the best hour set [possible.]
We come from different places, we’ve been tribeza.com
| APRIL 2016
35
T R I B E Z A TA L K | CO M M U N I T Y
Tribeza TALK
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by Nicole Beckley
SHAKE IT OUT “The cocktail scene is so huge in Austin and there’s not really a place where you can go and find five different kinds of Fernet or 50 flavors of bitters,” Kirstyn Litchfield says. A former bartender at The Cloak Room and Ego’s, Litchfield, along with the beer buyer for Easy Tiger, David Maguire, have set out to change that with the opening of The Austin Shaker. Taking over a space on Airport Boulevard that has been home to a liquor store since the 1960s, The Austin Shaker intends to be a neighborhood shop that also stocks bartender tools, craft beer, vintage glassware and offers
PHOTO BY BEVERLY BARRETT
regular tastings. “I wouldn’t say that
36
APRIL 2016 | tribeza.com
either one of us ever thought that we’d own a liquor store, but it was just the opportunity and the need for it in this city,” Litchfield says. “It’s a lot of fun to enable people to make cocktails at
IN THE KITCHEN WITH WU CHOW Wu Chow, one of downtown’s newest restaurants, is serving up Chinese fare so authentic that the menu has a disclaimer explaining that substitutions may get lost in translation — literally. Explains co-owner CK Chin, "Part of the authenticity of our dishes comes from the fact that our chefs are all originally from China. Bridging the language barrier has been imperative in allowing our largely non-Chinese speaking staff to communicate with our kitchen."
home that they like to drink.” For more information, visit theaustinshaker.com
5 0 0 W 5 T H S T. ( 5 1 2 ) 4 76 2 4 6 9 W U C H O WA U S T I N . C O M
T R I B E Z A TA L K | C O M M U N I T Y + C U LT U R E
Husband and wife duo Ron and Courtney Lunan launched the first Lucky Lab coffee truck in 2014 with the goal to make high quality coffee available most anywhere. Now they’ve found a more permanent spot at Space 24 Twenty on Guadalupe Street. The Lunans are as passionate about their coffee as they are about their dogs — all five of them. And 50 percent of their tips each quarter PHOTO BY AMERYKAH TREVINO-MARTINEZ
go to Austin animal charities. “We live by the
THE WHOLE SCOOP
WITH A LITTLE LUCK
philosophy that the business of business is to make the world a better place,” Ron Lunan says. For more information, visit luckylabcoffee.com
J US T OPEN ED RES TAU R A NT S
OTOKO PA R LOR & YA R D 16 03 S . CO N G R E S S AV E . 6 01 E . 6 T H S T.
OPH E LI A 5 07 C A L L E S S T.
V I A 313 3 016 G UA DA LU P E S T.
F LY R ITE 212 9 E . 7 T H S T.
“I always wanted to work at an ice cream shop
F U L L C I RC L E
when I was growing up,” Ashley Cheng says. As co-owner of SPUN with her sister Christina, Cheng got her wish in December 2015 when
Austin is a food town, but what happens to
the East Seventh Street shop opened its doors.
all that food waste? As a graduate student at
Emphasizing local ingredients, SPUN uses
UT Austin, this was something that perplexed
liquid nitrogen to flash freeze their ice creams
Melanie MacFarlane. “I was working part time at
for a smoother texture and maximum taste.
a local yoga studio, and we would serve chai tea
A few blocks away, the finishing touches are
after each of the classes in these compostable
going up on Prohibition Creamery, which
cups,” MacFarlane says. But the cups were just
promises to pair ice cream with a touch of
winding up in the trash. Recognizing that composting needed to
booze. And a few miles north Sweet Ritual
be made easier, in 2009 MacFarlane and her
delicious ice cream that’s vegan-friendly. So
husband, Jeff Paine, started Break It Down, a
many options make Austin the perfect place for
composting and recycling service. Today they
ice cream of any style. Says Cheng: “It’s Texas, who doesn’t love ice cream year round?” For more information, visit spunicecream.com, prohibition creamery.com and sweetritual.com.
38
APRIL 2016 | tribeza.com
PHOTO BY JOHN STANSELL
has done away with dairy entirely, crafting
work with some 200 businesses and restaurants, including Home Slice Pizza, Odd Duck, and Bouldin Creek Café, composting over a thousand tons of waste a year. For more information, visit breakitdownaustin.com
PUBLICLOF TS.COM
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MARKETING BY BRANDON MILLER GROUP
All marketing material is preliminary in nature and subject to change. PUBLIC is not affiliated with the St. Elmo Market, or any other property identified above.
1 A L U M R O F -23 1 2 T C O
FEATURINg
TAYLOR SWIFT
TICKETS GO ON SALE APRIL 6!
Arts +
HAPPENINGS W H E R E T O G O A N D W H AT TO DO IN APRIL Daylight Disc, (CEI), archival inkjet print, 21"x28," 2015 by Rebecca Marino PHOTO COURTESY OF REBECCA MARINO
E N T E R TA I N M E N T & A R T S C A L E N DA R
42
MUSIC PICK
43
ARTS PICK
44
EVENT PICK
46
C A L E N DA R S | A RT S & E N T E RTA I N M E N T
Entertainment MUSIC AUSTIN URBAN FESTIVAL
April 1-2 Auditorium Shores
JUDAH & THE LION
April 8, 8pm The Parish
DR. DOG, SHAKEY GRAVES & SON LITTLE
April 8 & 9, 8pm Stubb’s Outdoors RITA WILSON
April 9, 8pm Stateside at the Paramount M83
April 10, 7pm Stubb’s Outdoors BEACH HOUSE
April 11, 8pm ACL Live at Moody Theater MOUNT MORIAH W/ MARGARET GLASPY
April 13, 9:30pm Lamberts
PENNY AND SPARROW
April 16, 7pm Parish
WILLIAM SINGE
April 16, 7pm Emo’s
April 19, 7pm Cedar Park Center DURAN DURAN
April 22, 7pm Austin360 Amphitheater TONY BENNETT
April 24, 7:30pm Bass Concert Hall CHVRCHES
April 23, 4:45pm Bass Concert Hall
THE COLOR OF POMEGRANATES
April 20 & 24, showtimes vary Marchesa Hall & Theatre MOVIES IN THE PARK: WALL-E
April 21, 8pm Woolridge Square Park
April 26, 8pm Marchesa Hall & Theatre
THEATER BUS STOP
IHEARTRADIO COUNTRY MUSIC FESTIVAL
April 30, 7pm Frank Erwin Center
FILM ENAMORADA
April 3, 7pm Marchesa Hall & Theatre
Through April 3, showtimes vary The City Theatre CABARET
Through April 3, showtimes vary Bass Concert Hall LIVING ON THE HYPHEN
Through April 3, showtimes vary The Long Center ANN
WESTERN
April 15, 8pm ACL Live at Moody Theater
April 5, 7:30pm Marchesa Hall & Theatre
WHERE THE WILD THINGS ARE
AUSTIN REGGAE FESTIVAL
EVERYBODY WANTS SOME
April 15-17 Auditorium Shores
APRIL 2016 | tribeza.com
April 6, 7pm Paramount Theatre
THE BARBER OF SEVILLE
April 23-May 1, showtimes vary The Long Center MOTOWN THE MUSICAL
April 26-May 1, showtimes vary Bass Concert Hall
COMEDY
HANDS ON A HARDBODY
April 6-May 15, showtimes vary ZACH Theatre
JACK INGRAM & ERIC CHURCH
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DEEP TRACKS: SAVAGE GOLD
THE BOW KEYS
April 14, 7pm The Mohawk
April 15, 8pm Paramount Theatre
A PRAIRIE HOME COMPANION
April 27, 7pm Stubb’s Outdoors
April 29, 10pm Antone’s
Dougherty Arts Center
April 8-24, showtimes vary Marchesa Hall & Theatre
April 11, 7pm Austin Film Society Screening Room
ELLIE GOULDING
DEERHUNTER
CHICK COREA & BELA FLECK
ARABIAN NIGHTS
April 13-17, showtimes vary The Long Center PETER PAN
April 15-17, showtimes vary
LEWIS BLACK
April 1, 8pm Paramount Theatre BILLY WAYNE DAVIS
April 1-2, showtimes vary The Velveeta Room CHRIS DISTEFANO
April 6-9, showtimes vary Cap City Comedy Club RACHEL FEINSTEIN
April 13-16, showtimes vary Cap City Comedy Club HENRY PHILLIPS
April 16, showtimes vary The Velveeta Room MOONTOWER COMEDY & ODDITY FEST
April 20-23 Locations vary
RON FUNCHES
April 20-23, showtimes vary Cap City Comedy Club
MUSIC PICK
MARTIN SHORT
April 21, 8pm Paramount Theatre LASHONDA LESTER
April 29-30, showtimes vary The Velveeta Room
CHILDREN SESAME STREET LIVE: MAKE A NEW FRIEND
April 8-10, showtimes vary Frank Erwin Center
JAMES AND THE GIANT PEACH
Through April 10, showtimes vary ZACH Theatre 5K AND FAMILY FUN FAIR
April 16, 8am-12pm Dell Children’s Medical Center 18TH ANNUAL BUTTERFLY FESTIVAL
April 16, 9am-5pm The Emily Ann Theatre and Gardens PETER RABBIT TALES
April 23, 2pm Paramount Theatre
ALICE IN WONDERLAND
PHOTO COURTESY OF GRUPO FANTASMA
Through May 14, showtimes vary ZACH Theatre
OTHER TEXAS VEGFEST
April 2 Fiesta Gardens
ZILKER GARDEN FESTIVAL
April 2-3, times vary Zilker Botanical Garden
NOLA, TEXAS FOOD & MUSIC FESTIVAL
April 3 Cedar Park Center JANE GOODALL
April 5, 8pm Paramount Theatre EUPHORIA MUSIC FESTIVAL
April 7-10 Carson Creek Ranch
BLUEBONNET FESTIVAL
April 8-10 Burnet, Texas MICHAEL CARBONARO
April 9, 7pm Bass Concert Hall CAPITOL 10K
April 10, 8am Downtown AUSTIN SOUTH ASIAN BRIDAL AFFAIR
April 10, 1-5pm AT&T Executive Education & Conference Center AUSTIN FOOD + WINE FESTIVAL
April 22-24 Auditorium Shores and Republic Square Park UMLAUF GARDEN PARTY
April 28, 6:30-9:30 pm UMLAUF Sculpture Garden & Museum MAD ABOUT PINK!
April 30, 6pm JW Marriott Downtown SPA FOR WATER
Through April 30 Hiatus Spa + Retreat
GRUPO FA N TA S M A
by Derek Van Wagner
3TEN ACL Live A P R I L 16 T H
The Moody Theater, the W Austin’s famed music venue and home to Austin City Limits, recently opened a sister spot, 3TEN. To construct it, many of the same designers, acoustical engineers and lighting experts that collaborated on the Moody Theater returned to create the smaller, more intimate space. Who better to test out the capabilities of the room than the local kings of cumbia and 2011 Grammy Award winners, Grupo Fantasma. Fresh off making their new album, Problemas, Grupo is gearing up for an international tour — and Austin is their first stop. Highlights off the album include “Porque” (a Spanish cover of The Beatles’ “Because”) and a lively Afro-Cuban workout teeming with textures called “Solo Un Sueno.” The 3TEN show will be a night dedicated to cumbia called Accíon Cumbiambera featuring guest appearances from Josh Baca of Los Texmaniacs and the famous Salvadoran accordionist Aniceto Molina. Cumbia derives from Colombian roots where it began as a courtship dance. Grupo's bassist, Greg Gonzalez, explains cumbia as having "the grit of the blues with the percussion of Latin America ... an infectious beat.” Don’t forget your dancing shoes! tribeza.com
| APRIL 2016
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A R T S P I C K | A RT S & E N T E RTA I N M E N T
Arts
ARTS PICK
APRIL MARCH 11 3 MOON DYE WORKSHOP Hotel San Jose 10am-12pm
APRIL 8 MARCH 11
BEHIND THE LENS Stateside at the Paramount 8pm
APRIL 16 – MAY 14 GABE LEONARD:
WHAT’S DONE IN THE DARK
Art on 5th Gallery 7pm PHOTO BY REB ECC A M ARINO
T H E B E S T AVA I L A B L E EVIDENCE: R E B E CC A M A R I N O by Dahlia Dandashi
ART FOR THE PEOPLE GALLERY
grāyDUCK Gallery A P R I L 1 – M AY 1
Rebecca Marino breaks universal barriers with “The Best Available Evidence,” a photography exhibition inspired by found documents assembled to prove the existence of UFOs. Marino playfully experiments with ideas from the beyond by questioning the validity of these claims, and tempting viewers to go on a journey with her through the galaxy. “The Best Available Evidence” creates a cosmic, dreamy world that brings light to the contrasting ideas of scientific proof and the intangible belief in the extraordinary. Through photographic evidence and a range of mixed mediums, Marino challenges anyone from a scientist to a student to ask in-depth questions. Her work inspires the creation of new implications and possible connections to our outside world. A recorded soundtrack by Not Now Underground will accompany the exhibition to enhance the visual experience at grayDUCK’s decoy gallery space. "The Best Available Evidence" exhibition runs from April 1 to May 1.
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APRIL 2016 | tribeza.com
ONGOING
Jean Pierre Verdijo: Baptism of Desire Through April 24 MCKEAN-EILERS BUILDING
Drawing Lines: Explorations of Place Through April 10 WALLY WORKMAN GALLERY
Joyce Howell: Solo Show Through April 30 LORA REYNOLDS GALLERY Frank Selby Through May 28
FLATBED PRESS AND GALLERY
Shapeshifter: Ryan O’Malley Through May 31 THE VISUAL ART CENTER AT THE
UNIVERSITY OF TEXAS AT AUSTIN
2016 Studio Art Thesis Exhibition Through May 21 BOB BULLOCK TEXAS
STATE HISTORY MUSEUM Life and Death on the Border: 1910-1920 Through April 23 WOMEN AND THEIR WORK
Orna Feinstein: Papellibrium Through April 28 THE COURTYARD GALLERY: THE
UNIVERSITY OF TEXAS John Stoney: Medium Through April 30 BLANTON MUSEUM OF ART
Come as You Are: Art of the 1990s Through May 15 THE CONTEMPORARY AUSTIN – LAGUNA GLORIA
Lise Haller Baggesen: Mothernism Through May 22 HARRY RANSOM CENTER Shakespeare in Print and Performance Through May 29
Eat, shop and play at these local businesses who have pledged to donate 5% of their sales on Earth Day to make Austin green, clean and healthy! Learn more at austingive5.org 24 Diner / ALC Steaks / Alamo Drafthouse - all 5 locations! / Amy’s Ice Creams - All Locations! / Anderson’s Coffee / Aristocrat Lounge / Articulture / Austin Beer Garden Brewing Co. / Baby Earth / Balcones Resources / Barton Springs Nursery / Beerland / Birds Barbershop - All 8 Locations! / BookPeople / Bouldin Creek Cafe / Brilliant Sky Books & Toys / Britton & Britton Insurance Services / Buddha’s Brew Build Native / Carmelo’s Ristorante Italian / Casa de Luz / Cenote / Chez Nous / Cornucopia Popcorn / Daily Greens / Doc’s Bar & Grill - All 3 Locations! / Dolce Neve / East Austin Succulents / EasyTiger Bakeshop & Beer Garden / El Interior / Food for Fitness Cafe / Four Hands Home / Gibson Street Bar / Green Earth Automotive / Hat Creek Burger - All Locations! / Hops and Grain Hotel San Jose / House Wine / In.gredients InStep Central Austin / InStep North Austin / Integrity Academy at Casa de Luz / Jenn’s Copies / Jo’s Coffee - South Congress Location / Juiceland - All Locations! / Kendra Scott / King Bee Lounge / Kome Sushi Kitchen / Kung Fu Saloon / Lala’s / Lauren Hubele LLC / Lavaca Street Bar / Lick Honest Ice Creams - 2 locations! / Mean Eyed Cat / My Thai Mom / Nasha India / New India Cuisine / Odd Duck / Painting with a Twist - South Austin / Rattle Inn / Rio Rita / Royal Blue Grocery - All 5 Locations! / Russell’s Bistro / Service Menswear / Shangri-La / Shoal Creek Saloon Snack Bar / Soup Peddler Real Food and Juice Bar / Spartan Sputnik / STAG / Star Bar / Sway / Tacodeli - All Locations! / Thai Fresh / The Grackle / The Herb Bar / The Law Office of Robin Cravey / The Liberty / The Shady Grove Restaurant The Wheel / Upper Crust Bakery Urban Mattress South Austin / Vend Natural of Austin / Wanderlust Yoga / Waterloo Records / Whole Earth Provision Co. / Zax Restaurant & Bar / Zinger Hardware & General Merchant benefitting nonprofits Hill Country Conservancy / Shoal Creek Conservancy / Sustainable Food Center Pease Park Conservancy / Friends of Barton Springs Pool / Austin Parks Foundation Waller Creek Conservancy / Texas Campaign for the Environment Fund / Treefolks
SPONSORED BY
E V E N T P I C K | A RTS & E N T E RTA I N M E N T
Art SPACES MUSEUMS THE CONTEMPORARY AUSTIN: LAGUNA GLORIA 3809 W. 35th St. (512) 458 8191 Driscoll Villa hours: Tu–W 12-4, Th-Su 10–4 Grounds hours: M–Sa 9–5, Su 10–5 thecontemporaryaustin.org THE CONTEMPORARY AUSTIN: JONES CENTER
OU R G LOBA L KITCHEN by Dahlia Dandashi
Bob Bullock Museum M A R C H 12 – J U LY 2 4
The American Museum of Natural History brings food for thought to Austin with “Our Global Kitchen,” an interactive exhibition exploring the intersection of food and culture. This multimedia experience, which is sponsored by Austin’s own Whole Foods Market, challenges attendees to delve into the past, present and future of food and ponder its importance in our lives. “Our Global Kitchen” highlights global topics such as sustainability, tradition, health and the environment, and examines the questions about culture, identity, diversity and taste that define our collective culinary experience. The exhibition, on view in the Herzstein Gallery at the Bob Bullock Museum from March 12 to July 24, explores six different ways people interact with food: transporting, growing, cooking, tasting, eating and celebrating. Visitors will go on a thought-provoking journey through interactive displays, multimedia and a diorama test kitchen. Visitors can cook a virtual meal, master the use of cooking utensils, see world artifacts, taste delicious treats and sneak peeks into the kitchens of famous figures. This fresh exhibit gives a 360-degree look on how we shape food and how it shapes us. It is a full-flavored tour that will have everyone from the food connoisseur to novice chef digging right in.
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APRIL 2016 | tribeza.com
700 Congress Ave. (512) 453 5312 Hours: W 12-11, Th-Sa 12-9, Su 12-5 thecontemporaryaustin.org BLANTON MUSEUM OF ART 200 E. MLK Jr. Blvd. (512) 471 7324 Hours: Tu– F 10–5, Sa 11–5, Su 1–5 blantonmuseum.org THE BULLOCK TEXAS STATE HISTORY MUSEUM 1800 Congress Ave. (512) 936 8746 Hours: M–Sa 9–5, Su 12–5 thestoryoftexas.com ELISABET NEY MUSEUM 304 E. 44th St. (512) 458 2255 Hours: W–Sa 10–5, Su 12–5 ci.austin.tx.us/elisabetney FRENCH LEGATION MUSEUM 802 San Marcos St. (512) 472 8180 Hours: Tu–Su 1–5 frenchlegationmuseum.org
GEORGE WASHINGTON CARVER MUSEUM 1165 Angelina St. (512) 974 4926 Hours: M–Th 10–9, F 10–5:30, Sa 10–4 ci.austin.tx.us/carver HARRY RANSOM CENTER 300 E. 21st St. (512) 471 8944 Hours: Tu–W 10–5, Th 10–7, F 10–5, Sa–Su 12–5 hrc.utexas.edu LBJ LIBRARY AND MUSEUM 2313 Red River St. (512) 721 0200 Hours: M–Su 9–5 lbjlibrary.org MEXIC–ARTE MUSEUM 419 Congress Ave. (512) 480 9373 Hours: M–Th 10–6, F–Sa 10–5, Su 12–5 mexic–artemuseum.org O. HENRY MUSEUM 409 E. 5th St. (512) 472 1903 Hours: W–Su 12–5 THINKERY AUSTIN 1830 Simond Ave Hours: T-Fri 10-5, Sa-Su 10-6 thinkeryaustin.org UMLAUF SCULPTURE GARDEN & MUSEUM 605 Robert E. Lee Rd. (512) 445 5582 Hours: W–F 10–4:30, Sa–Su 1–4:30 umlaufsculpture.org
IMAGE COURTESY OF THE BOB BULLOCK TEXAS STATE HISTORY MUSEUM
EVENT PICK
A RTS & E N T E RTA I N M E N T | M U S E U M S & G A L L E R I E S
GALLERIES
CAPITAL FINE ART
FLATBED PRESS
1214 W. 6th St.
2830 E. MLK Jr. Blvd.
LORA REYNOLDS GALLERY
SPACE 12 3121 E. 12th St.
FREDERICKSBURG
(512) 628 1214
(512) 477 9328
360 Nueces St., #50
(512) 524 7128
78704 GALLERY
Hours: M-Sa 10-5
Hours: M-F 10-5, Sa 10-3
(512) 215 4965
T-F 10-5
1400 South Congress
capitalfineart.com
flatbedpress.com
Hours: W-Sa 11-6
space12.org
208 E. San Antonio St.
STEPHEN L. CLARK
Hours: M-Sa 10-5
(512) 708 4678 Hours: M-F 8-5
CO-LAB PROJECTS: PROJECT SPACE
GALLERY 702
lorareynolds.com
702 San Antonio St.
LOTUS GALLERY
613 Allen St.
(737) 703 5632
1009 W. 6th St., #101
ART AT THE DEN
(512) 300 8217
Hours: Tu-Su 10-6
(512) 474 1700
317 W. 3rd St.
By event and appt only
gallery702austin.com
Hours: M–Sa 10-6
(512) 222 3364
co-labprojects.org
78704.gallery
Hours: Tu-Sa 10-6, Su 12-5
GALLERY BLACK
lotusasianart.com
LAGOON
MASS GALLERY
837 W. 12th St.
4301-A Guadalupe St.
507 Calles St.
ART ON 5TH
(512) 477 4929
(512) 371 8838
(512) 535 4946
3005 S. Lamar Blvd.
Hours: M–F 10–6, Sa 10–4
Hours: Sa 1-5
Hours: F 5-8, Sa-Su 12-5
(512) 481 1111
davisgalleryaustin.com
galleryblacklagoon.com
massgallery.org
arton5th.com
DIMENSION GALLERY
GALLERY SHOAL CREEK
MODERN ROCKS
2832 MLK Jr. Blvd. #3
GALLERY
ARTWORKS GALLERY
979 Springdale, Ste. 99
(512) 454 6671
916 Springdale Rd. #103
1214 W. 6th St.
(512) 479 9941
Hours: Tu–F 11–5, Sa 10–3
(512) 524 1488
(512) 472 1550
dimensiongallery.org
galleryshoalcreek.com
Hours: Tu - Sa, 11- 6
artattheden.com
Hours: M–Sa 10–6
Hours: M–Sa 10–5
DAVIS GALLERY
SCULPTURE AND 3D ART
artworksaustin.com
DOUGHERTY ARTS
AUSTIN GALLERIES
CENTER
GRAYDUCK GALLERY
modernrocksgallery.com
2213 E. Cesar Chavez
MONDO GALLERY
1110 Barton Springs Rd.
Austin, TX 78702
4115 Guadalupe St.
5804 Lookout Mountain Dr.
(512) 974 4000
(512) 826 5334
Hours: Tu - Sa, 12- 6
(512) 495 9363
Hours: M-Th 10-9,
Hours: Th -Sa 11-6, Su 12-5
mondotees.com
By Appt. Only
F 10-5:30, Sa 10-2
grayduckgallery.com
austingalleries.com
austintexas.gov/department/ dougherty-arts-center
AUSTIN ART GARAGE
EAST SIDE GLASS
JULIA C. BUTRIDGE GALLERY
PUMP PROJECT ART COMPLEX
702 Shady Ln.
1110 Barton Springs Rd.
(512) 351 8571
STUDIO
(512) 974 4025
pumpproject.org
3401 E. 4th St.
Hours: M–Th 10–9,
austinartgarage.com
(512) 815 2569
F 10–5:30, Sa 10–2
Hours: Tu-Sa By appt. only
austintexas.gov/department/
AUSTIN ART SPACE
eastsideglassstudio.com
doughertygallery
2200 S. Lamar Blvd., Ste. J (512) 351-5934 Hours: Tu–Sa 11–6, Su 12–5
GALLERY AND STUDIOS 7739 North Cross Dr., Ste. Q (512) 771 2868 Hours: F–Sa 11–6 austinartspace.com BIG MEDIUM GALLERY AT BOLM
5305 Bolm Rd., #12 (512) 939 6665 Tu-Sa 12-6 bigmedium.org
ROI JAMES
3620 Bee Cave Rd., Ste. C (512) 970 3471 By appointment only roijames.com
FAREWELL BOOKS
LA PEÑA
913 E. Cesar Chavez St.
227 Congress Ave., #300
(512) 473 2665
(512) 477 6007
Hours: M-Sa 12–8, Su 12–7
Hours: M-F 8-5, Sa 8-3
farewellbookstore.com
lapena–austin.org
1137 W. 6th St.
FIRST ACCESS GALLERY
LINK & PIN
Hours: Tu–Sa 10–6
2324 S. Lamar Blvd
2235 E. 6th, Ste. 102
russell–collection.com
(512) 428 4782
(512) 900 8952
Hours: Tu-Sa 10-7, Su 12-5
Hours: Sa-Su, 11-4
firstaccess.co/gallery
linkpinart.com
RUSSELL COLLECTION FINE ART
(512) 478 4440
GALLERY
1101 W. 6th St. (512) 477 0828 Hours: Tu–Sa 10–4
AGAVE GALLERY (830) 990 1727 agavegallery.com ARTISANS AT ROCKY HILL
stephenlclarkgallery.com
234 W. Main St.
STUDIO 10
Hours: M-Sa 10-5:30, Su 11-3
1011 West Lynn
artisansatrockyhill.com
(830) 990 8160
(512) 236 1333 Hours: Tu–Sa 11–5 studiotenarts.com TESTSITE 502 W. 33rd St. (512) 453 3199 By appointment only fluentcollab.org VISUAL ARTS CENTER 2300 Trinity St. (512) 232 2348 Hours: Tu–F 10–5, Sa 12-5 utvac.org
FREDERICKSBURG ART GALLERY 314 E. Main St. (830) 990 2707 Hours: M-Sa 10-5:30, Su 12-5 fbartgallery.com INSIGHT GALLERY 214 W. Main St. (830) 997 9920 Hours: Tu-Sa 10-5:30 insightgallery.com LARRY JACKSON
WALLY WORKMAN
ANTIQUES &
1202 W. 6th St.
209 S. Llano
GALLERY
(512) 472 7428 Hours: Tu–Sa 10–5
ART GALLERY (830) 997 0073 Hours: M-F 9:30-5, Sa 10-5
wallyworkman.com
larryjacksonantiques.com
WOMEN & THEIR WORK
THE GALLERY AT
1710 Lavaca St. (512) 477 1064 Hours: M–F 10–6, Sa 12–5
VAUDEVILLE 230 E. Main St. (830) 992 3234
womenandtheirwork.org
Hours: M 8-6, W-F 8-6,
YARD DOG
vaudeville-living.com
1510 S. Congress Ave. (512) 912 1613 Hours: M–F 11–5, Sa 11–6, Su 12–5 yarddog.com
Sa 8-9, Su 8-5
WHISTLE PIK 425 E. Main St. (830) 990 8151 Hours: M-Sa 10-5 whistlepik.com
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| APRIL 2016
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O
ver the past two decades, we have
creating a restaurant around our ethos, which
forward. Not only in their careers, but in their
witnessed the rise of “farm-to-
is how to support our [larger] community
progression of how they think about food, and
table” restaurants, a generalized
and the community within the people that
the responsibility of how they [source] food,”
work here.”
says Fink.
term that has become so overused it can be easily dismissed. Emmer & Rye, the Rainey
The ethos begins in the kitchen, where the
Throughout all the hustle and bustle of the
Street restaurant that opened in late 2015 is in
passionate kitchen staff, comprised mainly of
day, there is a constant parade of local farmers
every essence a farm-to-table operation. What
tattooed, handsome cooks, often show up an
and vendors walking into the restaurant
it is not, however, is easily dismissed.
hour and a half before their scheduled start
to deliver their wares. As each one enters,
time. “We actually had to tell them to stop
Pressley walks over to the greet them, inspect
restaurant, led by Executive Chef/owner
coming in so early,” laughs Fink. The space
the product and sign the invoice. When it
Kevin Fink, Chef de Cuisine Page Pressley and
between prep and service is perhaps the most
comes to finding ingredients, the chefs stick
Pastry Chef Tavel Bristol-Joseph, is creating
interesting time of the day at Emmer & Rye.
close to home. “Our rule is that we start
an entire operation based around the idea
While cooks are chopping, milling, peeling,
in Austin, then we go to Texas,” explains
of sustainability for ingredients, the city, the
sautéing and executing dishes for a menu that
Pressley. “And we exhaust all of our resources.”
environment and the people they work with.
is tweaked constantly and changes completely
Partnering with farmers, foragers and growers,
It is an ethos that carries into every aspect of
every 11 days, front of house staff take in a
Fink and his team source almost everything,
their business model. “You can compare us
wine tasting at the bar. Led by Emmer & Rye
save heritage grains and a few spices like black
directly to a lot of other restaurants, but that’s
general manager Chris Dufau, the employees
pepper, from Texas.
not what we are trying to do,” explains Fink,
stare intently at a map of France, jotting
whose impressive culinary chops include stints
down notes about the country’s different wine
Fink, Pressley and Bristol-Joseph grab a
at restaurants like Noma and French Laundry.
regions. “What I want here is an environment
carafe of housemade cold brew and a couple of
“So much of [our model is] based upon really
that is constantly propelling our team
Topo Chicos, and sit down to brainstorm the
Housed in the first floor of SkyHouse, the
With ingredients for the night secured,
CO N T I N UED O N PAG E 5 4
Above: (from left to right) Chef de Cuisine Page Pressley, Executive Chef Kevin Fink and Pastry Chef Tavel Bristol-Joseph and gather before heading into service. Right: Stock is made from the lamb which was broken down earlier in the day.
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Left: Vendors make their way in and out throughout the day, delivering their wares. Right: The chefs meet to finalize the menu.
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The dining room is prepared for guests while the kitchen enjoys the tradiional pre-service staff dinner.
“ W H AT I S A T R E N D N O W I S G O I N G TO B E W H AT YO U H AV E TO D O I N 2 0 Y E A R S TO B E A S U S TA I N A B L E B U S I N E S S . ” - Page Pressley
evening’s menu. They discuss what dishes were
via New ork City, while working in a Tucson
to create stock, and the shank which will be
successful the night before, what has come in
restaurant. Bristol-Joseph says that when Fink
turned into that evening’s lamb tartare.
today, and what they are going to add to the
asked him to move to Austin and help run the
menu and dim sum cart. “Where we are today,
restaurant, it was a no brainer. “We worked
restaurant like Emmer & Rye is introducing
this should be the … least thoughtful food
together but we were friends,” says Bristol-
diners to upscale seasonal eating. Compound
that we ever produce,” says Fink. “We’re all
Joseph. “When your friend is going to do
that with the fact that the chefs are using Texas
constantly learning and growing and pushing
something the first answer is yes and then you
as their culinary muse, and it’s even more
and perceiving more of what, at least, we want
figure [it] out.”
difficult. “Honestly, cooking in Texas defies all
One of the trickiest things about building a
Following their meeting, the three chefs
odds of seasonality,” says Pressley, who cut his
Though there is no doubt that Fink is
return to the kitchen and set about explaining
chops at Uchi before becoming chef de cuisine
the one around which the entire operation
the changes to the rest of the staff. A few break
at Uchiko in 2013. “Here we have these very
orbits, he’s created an almost academic like
off to begin creating dishes for the executive
strange swings … We have these incredibly
atmosphere at Emmer & Rye, one where
chef and chef de cuisine to critique later, while
intense summers where we go to the farmers’
food education is ingrained in the process,
Fink sets about breaking down a lamb that
market and [there are] persimmons that have
and there is a mission beyond just creating
has been delivered just hours earlier from
been harvested six weeks early and you can
a good meal. It was Fink’s style of leadership
IO Ranch in Lampasas County. He lays out
play baseball with, and you have eggplants and
that led Bristol-Joseph to pack up and move
his tools — chef ’s knife, bone saw, cleaver
you have chiles, and that’s it. The summer here
almost a thousand miles to open Emmer &
— and begins the process. Twenty minutes
is ... the rest of the country’s winter.”
Rye alongside him. Fink, who grew up in
later, he’s done. Every part of the animal is
Arizona met Bristol-Joseph, a Guyana native
used, including the bones which will be used
to know more about.”
In order to maximize the bounty of these strange Texas seasons, the restaurant tasked
Following page: A day in the life of Emmer & Rye. Chief among Fink’s priorities is creating an environment of education.
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The evening’s dim sum cart includes a lamb tartare, and the restaurant’s popular Johnny Cakes.
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“ Y O U C A N C O M PA R E U S D I R E C T LY T O A L O T O F O T H E R R E S TA U R A N T S , B U T T H AT ’ S N O T W H AT W E A R E T R Y I N G TO D O. ” - Kevin Fink
Jason White with creating an extensive
menu is finally complete. Servers will gather
fermentation and preservation program. In a
with Fink to get a detailed explanation of
temperature-regulated closet near the dining
each dish, and the kitchen staff will clean the
room, there is a world of preserved produce
entire kitchen to mark the end of prep and the
for use in dishes off-season. Along with
beginning of the dinner service (the process,
preservation and fermentation, Emmer & Rye
which is done in exactly 12 minutes, is oddly
also uses dried goods in a unique way. “That’s
captivating . By 5 pm, doors are open and the
how we try to build our spice rack and season
dim sum cart begins its first turn around the
our food, with things that we’ve preserved
dining room.
and dried,” explains Pressley. “What we try to
When the restaurant closes later that
do with a lot of our spices is to ferment wheat
night, Fink and Pressley sit together on the
tops or radish tops and then dry them and
patio and stare into the brightly lit space. As
powderize them, and stuff like that. We still
they talk, the staff, who have already been
have chilis from summer that we’re using.”
working for more than 12 hours, begin to prep
As the afternoon leads into evening, Fink
for tomorrow’s service. “ ou know what is a
and Pressley stand in the center of the kitchen
trend now is going to be what you have to do
as the staff prepare to present the day’s
in 20 years to be a sustainable business,” says
new dishes. The process is much like an art
Pressley. “We can teach cooks now how to
school critique; each sous chef offers a new
operate a sustainable business for their career
or updated dish, and Fink and Pressley give
… because that is 100 percent the direction of
feedback. (“Too much sediment.” “Add more
this industry and this business. This kind of
salt.”) With the critique done, and less than
culture of plenty, it’s not going to exist forever
two hours until doors open, the evening’s
— it really isn’t.” tribeza.com
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as
Destination Dessert is the star of the show at these delightful destinations. By JAMES RUIZ Photographs by SARAH FRANKIE LINDER
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GONE ARE THE DAYS of dessert as an afterthought. Three local business owners are elevating the culinary scene with dessert-centric destination spots — and sweetening the deal with fun yet modern cocktails. Between smallbatch organic gelato, classic drinks and plated treats, these destinations are offering diners the sweetest escape.
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Left: Owner Jodi Elliott pairs nostalgic confections with playful cocktails like the Frannie. Right: Bright shades of pink dominate the bakery space designed by Elliott.
BRIBERY BAKERY MUELLER 1900 SIMOND AVE. (512) 297 2720
IN THE MIDDLE OF the Mueller neighborhood in East
it’s true. Elliott’s incredible attention to detail also influences
Austin, across the street from the sun-drenched Lake Park
the experience she creates for diners. She explains that she
and playground, sits the second location of Jodi Elliott’s
created Bribery in part for people who’ve just had dinner,
Bribery Bakery, a shrine to all things pink, whimsical
want to continue their evening at a cool spot but don’t “want
and confectionary. Setting up shop in the family-friendly
to go to a place and feel awkward because [they’re] only
community was a conscious decision for the mother and
ordering dessert.” Indeed, the ethos behind Bribery is to
former co-owner of Foreign & Domestic, who says her
give people an opportunity to enjoy a cocktail and some ice
second location of Bribery attracts “kids, adults, a little bit of
cream (or her famous savory popovers) without being forced
everybody out and about, having a good time.”
to battle downtown parking only to sit in a loud, crowded
During a recent visit, tables in front of the mouthwatering pastry case bulge with strollers while nearby another table is filled with ladies enjoying lunch. Later that afternoon, a young boy sitting in a chair upholstered in hot pink velvet places a pastel pink linen napkin in his lap before gleefully biting into a chocolate chunk cookie the size
bar. Whether you’re sipping on The Frannie, a cocktail
“To be able to show people another side of what pastry does is really exciting,” says Jodi Elliott.
of his face. Between the turquoise
composed of vodka, bubbles and blood orange, or sharing a Billie’s Sundae (named after her daughter), Elliott loves incorporating an element of surprise with her offerings. For The Frannie, Elliott uses rosemary, which she combines with sugar and salt
bistro floor tiles, the pink Victorian wallpaper, the crystal
on the rim. She also approaches the presentation of each
chandeliers and the brass accents behind the counter,
dish with whimsy, and pays special attention to detail (like
visitors can’t help but smile upon entering the bakery. “It’s
replacing salt shakers with sprinkle shakers at every table).
so you, Jodi!” is the best compliment Elliott says she receives
Elliott’s menu strikes a perfect balance between creative and
from customers who are familiar with the Wells Branch
nostalgic and she says she’s proud to showcase her pastry
outpost of her bakery, where she makes most of the goodies
skills while also exercising her formal training to cocktails.
for both locations.
If fact, she says Bribery is a five-in-one concept, operating as
Although the interior is bright and decidedly pink, Elliott
a bakery, café, coffee shop, restaurant and bar. “To be able to
is unafraid the bakery will deter anyone, especially those
do [all of ] that here and to be able to show people another
looking for a moment of indulgence. “Where the girls go, the
side of what pastry does is really exciting,” says the chef.
boys will follow,” Elliott notes with her trademark spunk. And tribeza.com
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GELATERIA GEMELLI 1009 E 6TH ST. (512) 535 2170
“THIS IS NOT A CIRCUS. There is no bacon in our
orange/olive oil sorbets were phenomenal companions to
ice cream,” says Andy Sabola, owner of Gelateria Gemelli, a
the Paper Plane.) For beer drinkers, the shop offers brews
neighborhood spot housed in the Corazon building on East
from Austin Beerworks, and Sabola suggests trying the
Sixth Street and offering a selection of seasonal, small-batch
Beerfogato — a boozy take on the classic affogato.
gelatos. After learning how to make authentic Italian gelato
The space itself is a testament to Sabola’s penchant for
in Bologna, and eating his way through Florence and Rome,
simple, unadulterated taste. Between the austerity of the
Sabola returned to Austin intent on reintroducing locals to
shop’s concrete and marble, and the familiarity of the black
products made with fresh, high-quality, organic ingredients.
bistro chairs and white penny tiles, Gemelli reinterprets your
But as luck (and Texas weather) would have it, Gemelli
grandmother’s ice cream shoppe into an ultra-cool lounge.
first opened its doors last spring to one of the rainiest
Nevertheless, Sabola says Gemelli is something “everyone
seasons on record, not exactly gelato weather. “It was scary,”
can relate to.” While it sits just down the block from the bars and buzzing nightlife scene of
says Sabola. Eventually, the rain stopped, the clouds broke, and people started pouring in. What surprised many customers, though, is the liquor bar behind the counter, fully stocked with the city’s largest collection of Italian amaros. “It’s taken a while to teach people that they can drink in an
“It’s taken a while to teach people that they can drink in an ice cream parlor,” says Gelateria Gemelli owner Andy Sabola.
looking for a laidback neighborhood spot. Sabola is not just giving customers a chance to try something different, he’s also empowering local chefs and other small business owners by giving them an opportunity to showcase their work.
ice cream parlor,” admits Sabola.
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East Sixth, Gemelli is ideal for people
But customers needn’t be nervous about the unexpected
In early February, Gemelli hosted Chef Taylor Chambers of
combo. Sabola suggests ordering The Montenegro, which
Justine’s Brasserie for a pop-up dinner event, and has also
hails from Bologna and contains notes of orange and
collaborated with Hannah Casparian of Hannah Bakery for
clove, and pairing it with a scoop of hazelnut and Valrhona
her popular Saturday bake sales. Gemelli spreads the love
chocolate. Bellisimo! If you’re looking for something even
even further by participating in events benefiting various
more refreshing, try the Paper Plane, a cocktail of bourbon,
community organizations like AIDS Services of Austin, the
Meletti amaro, Aperol and a lemon twist and add a scoop
Hispanic Alliance and the Workers Defense Project. Gelato,
of sorbetto. (The menu for Gelateria Gemelli changes
Italian cocktails and a scoop of social justice? Sounds like a
seasonally, but when we stopped by, the pineapple/mint and
sweet deal.
APRIL 2016 | tribeza.com
Left: Gemelli’s warm minimalist aesthetic mirrors owner Andy Sabola’s love of simple gelato flavors. Right: The gelato is made in small batches using organic ingredients.
Left: Pastry Chef Annabelle Turner’s inventive take on rocky NIGHTCAP road ice cream. Right: Floral printed wallpaper on the the ceiling makes a whimsical design statement.
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NIGHTCAP 1401 W 6TH ST. (512) 628 0144
NIGHTCAP BEGAN AS A “WEIRD IDEA” that
and she now prefers the slower pace that Nightcap offers.
sprung from owner Christin Rowan-Adams’ mind while
“You don’t have to have a rager,” she says.
bartending at the now-defunct downtown sushi joint
Though desserts and cocktails are the star, Nightcap
Kenichi. Sitting in the heart of the Design District, Nightcap
also offers a full savory menu, under Chef Drew Dunston’s
opened in January after a three-year battle against the city’s
direction, which includes dishes like roasted beets and the
complicated zoning and permitting processes. Housed in
fennel pretzel. For those with a sweet tooth, try the olive oil
a converted bungalow Rowan-Adams had painted a deep
cake with charred apricots or the whimsical spin on rocky
shade of plum (her father’s favorite color), the dessert-
road, which features a chocolate avocado mousse. Thirsty
forward restaurant is a collaboration between Chef
Rowan-Adams,
Annabelle
Turner,
Pastry Catering
and Events Manager Liz Shelton and bartender Morgan Taylor, who serve up playful desserts and cheeky cocktails to diners.
Nightcap owner Christin Rowan-Adams says she wants her guests to feel comfortable. “You’re in my space. Have a good time.”
To create the space, Rowan-Adams,
diners looking for, well, a nightcap should try The Honeymoon Sweet or, if you’re feeling adventurous, the Legs in the Air, which is made with gin and creme de violette. After 17 years in the hospitality business, Rowan-Adams has learned not to take things so seriously. “When
an architecture school graduate, approached one of her
you have funny drink names on your menu, it kind of breaks
idols, Dick Clark of Dick Clark + Associates to create a full-
the ice a little bit,” she says. She has also learned people don’t
service dessert lounge that’s both comfortable and chic. The
always want fussy drinks that require diners to “read up on
interior of the restaurant is cavernous but cozy with more of
pre- or post-prohibition cocktails.” But more importantly,
the trademark purple on the walls, floral wallpaper on the
she wants her guests to feel comfortable. “You’re in my
ceiling and a rounded bar at the front of the house. Rowan-
space,” says Rowan-Adams. “Have a good time.”
Adams confesses her wild nights of drinking are behind her,
THE Spirit of
Mezcal
By Sofia Sokolove Photographs by Hayden Spears | Illustrations by Hallie Rose Taylor
66 APRIL 2016 |
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“ There’s no spirit as handmade as mezcal.” – Edgar Torres, Techo
Edgar and Christina Torres designed and furnished their mezcaleria Techo themselves, pulling many of the pieces from Torres’ hometown of Saltillo in Coahuila, Mexico.
W
alk into any craft cocktail bar, and there’s a good chance you’ll find a drink featuring mezcal on the menu. Often called the
grandfather of tequila, but maybe better
results in a broad range of flavors. Often
hand, and the piñas are roasted before being
described as a much hipper uncle, mezcal is
mezcal has a smokiness to it (it comes from
pulled back out. The juice is then extracted
having its moment in the United States — and
roasting the pi as — the soft fruit at the
from the pi as with the help of a horse-drawn
particularly in Austin.
center of the agave — in underground pits ,
wheel before fermentation begins.
It’s a “moment” that’s been happening
but, much like scotch, it can taste peaty, floral,
“There’s no spirit as handmade as mezcal,”
for centuries in Oaxaca, Mexico. There are
earthy or sweet, too. “People that get really
says Edgar Torres, who, along with his wife
conflicting accounts about when mezcal was
excited about small batch and single barrel
Christina Torres, opened up Techo, a cozy
first created. Some historians believe the spirit
whiskies or vintages of wine … mezcal is [like]
mezcaleria above Mi Madre’s last November.
is 200 years old, while others place its origins
that,” says Billy Hankey, co-owner of King
It’s a big reason for the spirit’s surge in
as far back 500 years, when the Spanish
Bee and a major mezcal enthusiast. “The big
popularity, he thinks. “More people are doing
conquistadors first came to Mexico and
difference is that some of these productions
craft, and asking, ‘What’s the beginning of
brought with them distillation techniques.
are [only] 2 to 150 liters.”
things?’... Mezcal has been doing that forever.
Like tequila, mezcal is distilled from the
Making mezcal is incredibly labor intensive.
It’s very old world.” Matthew Ross, the general
agave plant. Unlike tequila, which can only
The process starts with searching for agaves
manager of Tobal , a candlelit mezcaleria
be distilled from a Blue Agave plant, mezcal
which, because they can’t be grown, can
above Whisler’s, puts it this way: “Tequila is
can be distilled from any of the estimated
require some serious foraging. Once found, all
like your Walmart, mezcal is like your
200 agave species that exist in Mexico, which
of the leaves of the plant are chopped off by
mom-and-pop shop.” CO N T I N UED O N PAG E 7 1
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At Tobalรก, a traditional mezcal set-up of clay copitas, orange slices and sal de qusano, a traditional Oaxacan spice that includes toasted and ground agave worms.
68 APRIL 2016 |
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Above: Hand-blown glass copitas at King Bee, a souvenir from the owners’ recent trip to Oaxaca. Below (from left): Mezcal cabinet at Tobalá, stained glass window at Techo, an effigy of the Mayan god Maximón picked up by Scranton Twohey in Guatemala.
Scranton Twohey mans the bar at Tobalá, while the bar’s two (stuffed) bobcats, Arroqueño and Tepextate, look on.
Billy Hankey and Colette Dein behind their bar at King Bee, where they stock around 40 mezcals.
“It’s not a trend that’s coming back. They’ve
everything bad — and everything good, too.”
just been doing it,” says Colette Dein, who
Pop into Techo, Tobal or King Bee in Austin,
along with Hankey carries around 0 mezcals
and you’ll hear that same sentiment echoed.
at their bar near the corner of 12th and Chicon
The bars are different, but the spirit behind
streets. Says Hankey: “That’s why I don’t
their mezcal programs are the same. “We’re
think it’s going to go away. It’s not like you’re
trying to make this thing that people have
going to have these hundreds of thousands of
worked so hard at ... nice and beautiful and
people who have been doing this for thousands
something that people appreciate,” explains
of years suddenly go, welp, I guess we’re not
Christina. Expect to have some fun, too. “ ou
trendy anymore!”
know when you drink champagne you get that
Travel to Mexico, and you’ll probably hear something along the lines of “Mezcal for
giggle buzz?” asks Scranton Twohey, Tobal ’s owner. “Mezcal gives you that giggle buzz, too.” tribeza.com
| APRIL 2016
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growing up foodie by Mikela Floyd
Photographs by Annie Ray
FOR AUSTIN’S PINT-SIZED GOURMETS, eating out usually involves less chicken tenders, more kimchi. TRIBEZA sat down with some of Austin’s biggest culinary players to learn how they’re teaching their kids about food, the importance of making good choices early, and why feeding kids healthy food doesn’t have to be hard.
KENTA, AGE 12 Kayo and Také Azasu, Komé
Born in Japan, Kayo and Také Azasu sought
variety, and includes everything from Vietnamese
to recreate the healthy homestyle Japanese
to Thai to Indian. “I try to teach him to eat a
atmosphere they knew and loved into something
bunch of different kinds of food and cuisines,”
that Austinites could share together. The couple
explains Kayo. Though the family is apt to dine
opened Komé on Airport Boulevard in 2011, and
out occasionally, Kayo strives to teach her children
succeeded in creating one of Austin’s most sought-
(who also include 15-year-old daughter Kaya) to
after spots. For the Azasu family, eating well is a
be self-sufficient and cook their own meals, as she
family tradition. “My parents were always foodies,”
learned to do as part of her childhood education
says Kayo. “My dad worked in a restaurant for a
in Japan. “It’s hard in this country for kids to
long time, and my mom and grandmother were
learn how to cook for themselves,” she says. “So
great cooks, so no matter where I was, I pretty
we grow our own food and have chickens, so they
[much] always had access to the best meals.” For
feel invested. It’s a lot more exciting for them
her son, Kenta, life isn’t much different. Though
than picking a bunch of carrots off the shelf.” But
he considers himself to be a “picky” eater, his
don’t worry if your child isn’t exactly a budding
mom refutes this. “I think he doesn’t realize how
gourmet. When asked for his favorite junk food,
differently we eat from other families,” she says.
Kenta didn’t disappoint: “Pizza!”
“One of his favorite snacks is fermented beans.” Their typical dinnertime routine relies heavily on
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APRIL 2016 | tribeza.com
Below: Self-proclaimed “picky eater” Kenta enjoys an after school meal at Thai Fresh.
Kenta, Age 12 FAVO R I T E P L AC E S TO E AT: P H O VA N , P. T E R RY ’ S, KO R E A N B B Q FAVO R I T E F O O D S : WAT E R M E LO N , KO M E ’ S T U N A N I G I R I , VIETNAMESE NOODLES
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Anjali, Age 4 Ananda, Age 2 FAVO R I T E P L AC E S TO E AT: TA R K A I N D I A N K I TC H E N , T H A I F R E S H , CENTRAL MARKET FAVO R I T E F O O D S : H O M E M A D E A L M O N D M E A L C R AC K E R S A N D PAT É, S PAG H E T T I A N D M E AT B A L L S W I T H Z U CC H I N I N O O D L E S, PA N C A K E S
Ananda (L) and Anjali (R) sample foods at the Sunset Valley SFC Farmers’ Market, a family favorite.
“ Cooking
is a shared experience. Of course, involving them takes twice as long, and it’s ten times as messy, but the end result is that they’re really proud of what they’re eating.” ANJALI, AGE 4 and ANANDA, AGE 2 Tarica and Alex Navarro, Kettle & Brine
As co-founders of the perfectly curated home and
Raised in Thailand, Tarica grew up in a family of
kitchen emporium Kettle & Brine, Tarica and Alex
home cooks, and the ritual of shared preparation
Navarro believe that a great meal is the heart of
has shaped how she and Alex raise their kids.
a family, and should be celebrated in turn. That
“Cooking is a shared experience,” she says. The
belief carries into their home life in a big way. For
girls have their own child-friendly prep tools, and
daughters Anjali and Ananda, food is not only a
chop vegetables and sort ingredients while the
huge part of their lives, but a daily lesson in self-
family cooks together. “Of course, involving them
sufficiency. “By introducing them to healthy food,
takes twice as long, and it’s ten times as messy, but
we’re giving them life skills,” Tarica says, “People
the end result is that they’re really proud of what
don’t understand the importance of food as
they’re eating,” Tarica says. When the family does
nourishment, so when you start them early, you’re
stray from their home kitchen, they stick with
teaching them that healthy eating is a habit.” And
favorites from Austin’s culinary scene: Veracruz
these kids certainly started early. Beginning with
All Natural Tacos, Tarka Indian Kitchen, and fare
the practice of baby-led weaning at six months,
from local farmers’ markets. “We eat pretty strict
the Navarros introduced their daughters to food
at home, but when we go out, we can be more
in its purest form. “We just put foods like broccoli
flexible.” Among Anjali and Ananda’s favorites?
and chicken in front of them and let them pick it
The Kombucha at neighborhood favorite Radio
up,” Tarica says. “So they knew early on what food
Coffee & Beer. “They love it!”
tasted like and could see it in its natural form.” tribeza.com
| APRIL 2016
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“ They’re
little, you know? If you’re going to branch out, start small with tiny portions. ”
BILLIE VAN, AGE 8 Ned Elliott of Foreign & Domestic and Jodi Elliott of Bribery Bakery
With a menu that features items like fried pig ears
it.” Though her dad claims he’ll try anything,
and Bandera Quail, it’s hard to imagine someone
Billie isn’t quite the queen of culinary adventure
like Foreign & Domestic Chef Ned Elliott making
— yet. Like any eight-year-old, she loves pizza,
chicken nuggets and grilled cheese. So with
and claims In-N-Out as a favorite. But junk food
daughter Billie Van, he takes a bit of a different
isn’t king by any means. Ned says that it’s all
approach, one inspired by his own childhood.
about trade-offs. “If she wants something sweet, I
Growing up as one of three adoptive children to
make sure to balance it out with extra veggies and
two busy working moms, Ned admits they had to
protein.” Learning how ingredients are sourced
get creative when it came to feeding their brood.
is another important lesson as well. Thanks to a
“My moms would feed us ‘bologna sandwiches’
family relative with a cattle farm, and a backyard
until one day we found out it was tongue. We
garden at Ned’s home, Billie has been able to see
couldn’t believe it!” he laughs. “Or we’d eat calf
the food source first-hand. But if she’s learning
brains and have no idea until a week later.” Ned
where food comes from, Ned says that as a parent,
says that while these tricks made him a self-
the most important lesson he’s learned is to keep
proclaimed “simple eater” through high school,
things in perspective. “They’re little, you know?
he isn’t afraid to sneak some flare into Billie’s
If you’re going to branch out, start small [with]
diet, too. “I took her to Los Angeles and we ate
tiny portions,” he says. “And don’t overdo it with
at Animal (the notable LA eatery known for its
the spices – a little bit of heat to a grownup is way
offal specialties), and I was a little nervous,” Ned
too much for a kid’s mouth.” Spoken like a true
says. “So I ordered her a few things, told her that
culinary caretaker.
chicken tendons were potato chips, and she loved
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Billie Van, Age 8 FAVO R I T E P L AC E S TO E AT: B U FA L I N A , F O R E I G N & D O M E S T I C FAVO R I T E F O O D S : CHEESE PIZZA, FRUIT
Billie Van enjoys a modern take on a classic kid favorite, Margherita pizza, at Bufalina Due.
by Kate McGee photographs by Matt Rainwaters shot at Farmshare Austin
I
t’s a warm, sunny morning in Austin’s North Loop neighborhood and Tara Chapman is happy to be outside. As the owner of a small business, much of Chapman’s work life is spent in front of a computer managing her company. Every three weeks, however, her job gets much more interesting, or terrifying, depending on how you feel about bees. Chapman is the owner of Two Hives Honey, a small beekeeping company. Chapman not only
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sells honey, she helps people start and manage their own beehives, gives hive tours and teaches beekeeping classes. “When I do things where I get to tell someone or show someone something cool about bees and they get excited, that’s really energizing,” Chapman says. “Even people who seem disinterested, I’m like, ‘Give me two minutes,’” Chapman tells me as we sit near three of her beehives. “It’s like a real life Game of Thrones in a colony! People can’t help but be
fascinated at it.” Before entering a beehive, Chapman must light a small fire inside a smoker. The smoke interferes with the pheromones that guard bees release to alert other bees of danger and it allows Chapman to check on her colonies without getting attacked. The smoker is a small tin can with a spout and a bellow, which Chapman squeezes to sustain the fire. With every squeeze, the air fills with the smell of smoke. (Chapman
says she’s gotten used to smelling like a barbecue.) Once she has a steady trail of smoke around the hive, Chapman puts on gloves and a mesh bee veil to protect her face and neck. She’s used to wearing a veil to work. Before she was a beekeeper, Chapman spent almost 10 years in and out of Pakistan and Afghanistan working for the CIA and often had to wear a hijab. “I’ve just traded one type of protective gear for another,” she says. Inside the hive, there are five wooden frames side by side. Thousands of bees have made honeycomb in each frame. As she slowly pulls out each frame most bees stay on the comb covering the entire frame. Chapman immediately tries to find the ueen bee. It’s like playing Where’s Waldo, except the ueen isn’t wearing a distinctive red and white striped shirt, so the
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process can be very time consuming depending on the size of the hive. Chapman sees the ueen has laid some small, white rice-shaped eggs in the honeycomb. Since eggs take three days to hatch, she knows the ueen has been there recently. Next, she observes the combs, which are all different colors. The newer comb is fresh and white and the small hexagon shaped holes are empty. When the bees make honey, which happens in the spring and fall, Chapman will take that honeycomb out of the frame, cut it into pieces and sell it. In other frames, the comb is dark brown and covered. Right now, the ueen is laying eggs so there are enough bees to build and clean the hive and gather pollen for the spring. (The average lifespan of a bee is 46 days.) When the eggs
hatch, the bees cover the holes and a new bee eventually emerges. While the bees in the first two hives are relatively calm, the bees in the third hive aren’t happy with Chapman’s presence and they let her know that. When bees are angry, their buzzing is audible. The sound fills the air as they angrily fly around her head. Chapman gets stung about a dozen times, but she barely reacts. When a hive gets ornery like this one, Chapman has to kill the ueen bee and introduce a new one to the hive, a process that can take a few days. The bees will continue to forage throughout the summer and make honey again in the fall so they have enough food. After all, winter is coming.
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Life + Life + STYLE STYLE
H O W W E L I V E R I G H T N OW
H O W W E L I V E R I G H T N OW Inside the newly opened Bricolage Curated Florals studio on East Sixth Street. PHOTOGRAPH BY CHELSEA LAINE FRANCIS
Inside the newly opened Bricolage Curated Florals studio on East Sixth Street. PHOTOGRAPH BY CHELSEA LAINE FRANCIS
ST YLE PROFILE
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PROFILE | LIFE + STYLE
EMZ JAMZ E M I LY B U RG E S S ' S W E E T A N D S AVORY H A N DM A DE A R T IS A N JA M COM PA N Y by Mimi Faucett Photographs by Knoxy Knox
I
f there is one place where this idea could work, it’s Austin,” admits Emily Burgess, founder of artisan food company EMZ JAMZ. Burgess creates small batches of jams, chutneys and spreads, cheekily named after cultural music icons. The nine-month-old company sources only local ingredients for its sweet and savory concoctions. “I wanted to do something fun and meaningful while making a delicious, local product,” explains Burgess. “Music and lyrics have always been a universally treasured means of communication.” After graduating from UT Austin, the Texas native followed a journalism degree to New York City where she worked for high-profile media companies like The New Yorker and Freud Communications. Her successful career brought her to the U.K., where she developed a love affair with the romantic tradition of high tea, scones and what else? Jam. “I remember blanching peaches with my grandmother for peach and apricot jam,” she says. “There were always mason jars at the ready.” Burgess began to play around with the multiple meanings of the word jam, in terms of both sweet spreads and catchy beats. The
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Paige’s Kitchen Addition, 78704
We design and build around you so you feel right, at home. CGSDB.COM | 512.444.1580
PROFILE | LIFE + STYLE EMZ JAMZ's distinctive labels include handwritten messages from their creator—a poignant lyric, or a passed-down token of advice or inspiration.
"I remember blanching peaches with my grandmother for peach and apricot jam. There were always mason jars at the ready." Burgess calls chopping “therapeutic,” and often recruits her mom and friends to lend a cutting hand. Her strawberries are handpicked from Sweet Berry Farms in Marble Falls.
homonym provided a quirky context for her growing mental list of jukebox-inspired jams, like Strawberry Manilow and Sonny & Pear, and when the wordsmith returned to Austin, EMZ JAMZ was born. Burgess considers Texas and its generous offering of local ingredients the perfect location for making jam. She can decidedly name the source of each item on her jars’ ingredient list: Jelly Nelson features Pink Lady apples from Sonlight Apple Orchard in Mason, her peaches are picked on the Jenschke Orchards in Fredericksburg, and for the tomatoes in Tomato Petty & the Heartbreakers, she looks to Springdale Farm in East Austin. Austin specifically is a uniquely idyllic locale because of its musical pulse. For instance, to celebrate Loretta Lynn’s recent visit, she will produce a limited edition lemon marmalade, aptly coined, Loretta Lemon. There’s a sense of nostalgia surrounding Burgess’ jams, as she opts for the influence of musical legends versus trendy Top 40 artists. Her favorite part of this process is seeing her jams connect with people on a sentimental level, evoking a memory or treasured experience. As she puts it, “There’s a lot of hard things in the world, maybe this can be something a little sweeter.”
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+
[see more of Burgess in the kitchen on Tribeza.com]
1605 W 35 TH STREET
512.551.9148
M O N A L I S A’ S C LO S E T
3703 Kerbey Lane 512.363.5802 monalisascloset.com Tue - Sat 10-6
STYLE PICK | LIFE + STYLE
WHEN SHE’S NOT pouring shots of espresso
Living ART
behind the counter at Houndstooth Coffee, Austin native Samantha Jensen is crafting beautiful floralscapes at Bricolage Curated Florals. In addition to creating florals for events, Jensen designs arrangements for local restaurants and boutiques like By George, Contigo, Houndstooth, Juniper and the South Congress Hotel. Her living creations can also be found at the newly-opened Otoko, Chef Paul Qui’s latest restaurant, as well as Mañana, the coffee and juice bar at the South Congress Hotel. Jensen finds inspiration everywhere, from the colors and textures of Turkish rugs to the bounty of the seasons. Rather than make her creations fit within a particular aesthetic, her process yields work that is at once romantic, untamed and thoughtful. But Jensen makes a concerted effort to keep an open mind when working through her designs. “Most of the time, I go to the wholesaler and find color patterns that I like,” says the floral artist. “I let my emotions of the day or season guide my designs.” Jensen’s clientele is as diverse as her sources of inspiration. Her work has not only wooed local businesses — she’s also garnered the attention of brides-to-be and event coordinators looking to add her signature pieces to their weddings and parties. This increased exposure has allowed Jensen to open up her own design studio in East Austin, a cozy and sunny space where she plans to host design workshops and collaborate with local chefs for monthly pop-up dinners. For Jensen, collaborations like these come naturally. “My work has always been about creating a memorable experience for folks across a table over food or beverages.” This summer, after almost 10 years in the hospitality industry, Jensen will finally be able to devote all of her time to Bricolage. Lucky us.
T H IS F LOR A L DE SIG N E R IS A R R A NG I NG H E R WAY TO S UCCE S S
by James Ruiz Photographs by Chelsea Laine Francis
Jensen's floral designs are expressive and romantic, wild yet considered.
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2 5 1 1 E 6 T H S T, U N I T D (512) 550 3393 S T U D I O V I S I T S B Y A P P O I N T M E N T O N LY
www.eswealth.com | 512.250.2277 Jenny Fleming, CPA
Sara Seely, CFA
wood-fired pizza • wine bar • hand-cut steaks • gelato • salads • gluten-free menu
8300 N. FM 620, Austin, TX NAPAFLATS.COM | 512.640.8384
Food +
THOUGHT A G LO B A L PERSPECTIVE ON OUR LO C A L D I N I N G S C E N E A recent dinner special from Chez Nous, Karen's Pick for April. PHOTOGRAPH BY DANIEL CAVAZOS
K AREN'S PICK
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DINING GUIDE
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K AREN'S PICK | FOOD + THOUGHT The Noix de St. Jacques aux pleurottes at Chez Nous: pan-seared scallops with oyster mushrooms.
CHEZ NOUS J US T A F E W YA R DS OF F DI R T Y SI X T H L I E S A LO C A L L EG E N D by Karen Spezia | Photographs by Daniel Cavazos CHEZ NOUS, AN ICONIC FRENCH BISTRO, has been feeding delighted Austinites for an astonishing 34 years. That’s impressive longevity in any town, but especially one where local institutions are rapidly supplanted by shiny new things. Chez Nous has not only survived but flourished. For over three decades, the crowds — which include both old-time regulars and eager new fans — keep returning to its modest dining room. And not much has changed. The menu has rarely deviated from its roster of French bistro classics, and the décor has remained unapologetically unhip, like dining at your grand-mère’s maison. People don’t go to Chez Nous to be challenged or surprised; they go for consistently great food, polished service, and Old World ambiance. And authenticity. Chez Nous is not some poser French restaurant, but a bistro started by real French people – Pascal Regimbeau, Sybil Reinhart-Regimbeau, and Robert Paprota – who came to Austin from Paris to open it in 1982. Dining at Chez Nous is like taking a master class in French cuisine. Start with the homemade pâté,
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served with a chewy fresh baguette, crunchy cornichons and briny Nicoises olives. Or the quintessential escargots sautéed in white wine butter. There’s also a rotating soup du jour and if it’s wild mushroom, get it. Salads are simple but lovely, like the salade Lyonnaise topped with a poached egg and lardons, and the salade de crudités, studded with carrots, fennel, chickpeas, and beets. During lunch only, Chez Nous offers sandwiches and crêpes like a delicious buckwheat crêpe oozing with Gruyere cheese and grilled ham, and topped with a dollop of béchamel and optional egg. Hearty grilled sandwiches include the classic Croque Monsieur and the open-faced tartine campagnarde topped with bacon, goat cheese and roasted tomato. For more substantial fare, there’s succulent duck confit served with red wine gastrique and apricot ginger compote. Trout meunière is delicately sautéed in butter, lemon juice and parsley. And rustic homemade sausages are grilled and served atop a pool of savory lentils. There are also scallops, lamb chops, and of course, steak frites. Even side dishes are shown great care like tender haricot verts and addictive, pillowy pommes dauphine potato puffs. Of course, since it’s French, save room for dessert. There’s chocolate mousse, apple crêpes, extraordinary crème brulée, and can’t-miss profiteroles stuffed with ice cream and drizzled with chocolate. Naturally, the wine list is all French and full of fairly priced treats by the glass or bottle. With Austin’s current frenetic restaurant scene, it’s a joy to return to a place like Chez Nous, with some roots and history. Where you feel transported to a simpler time and place. Where there’s no irony in its oilcloth covered tables, its weathered art and soccer posters, its Edith Piaf on the stereo. It’s genuine and timeless, unaffected by trends and hype; a rare creature in today’s new Austin.
510 NECHES STREET ( 5 1 2 ) 4 7 3 -2 4 1 3 C H E Z N O U S AU S TI N .COM
JUNE
5th
Austin Food & Wine Alliance in partnership with The Long Center
The Long Center is Austin’s Creative Home.
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TheLongCenter.org | 512.474.long (5664) | tty: (800) 735-2989 Follow us! @Longcenter
ON THE HOUSE | FOOD + THOUGHT
The Icemen COMETH M E E T T H E CO OL E S T PL AY E R S I N AUS T I N ’ S CR A F T CO CK TA I L S CE N E
by Terrence Henry Photographs by Hayden Spears
B
A large, three-pronged ice pick is used to remove the edges from an ice rock so it fits into an Old Fashioned at Half Step.
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y this point in Austin’s craft cocktail renaissance, you’re likely familiar with some of the everyday tools used by our town’s growing cadre of mixologists: the jiggers, the eye droppers, the strainers and shakers. But at a select few bars in town, if you know where to look, you’ ll also find what looks like a room out of shop class, with an engine hoist, rubber boots, gloves, goggles, plenty of clamps and a large, food-safe table saw. One of these bars is Small Victory, Josh Loving’s new craft cocktail hideaway he opened with Brian Stubbs earlier this year on Seventh Street downtown. Walk through the dark, lusty interior of the main bar and at the far end you’ll come to a low-ceilinged room, full of fluorescent glare. This is the Ice Room, and it has one mission: making clear, hard, clean ice. It’s an arduous task that takes days and plenty of patience. Loving, the designer of the bar’s menu and ice program, starts by softening and purifying water. Then he fills two large vats of a Clinebell ice machine,
After breaking down large 300-pound blocks of ice into smaller loaves with a chainsaw, Josh Loving of Small Victory then makes custom cuts of ice for individual drinks with a butcher's band saw.
Making it in-house allows Small Victory to customize their ice for each drink, from a large cube for drinks on the rocks to a long spear for effervescent cocktails.
which looks something like a large stainless steel deep freezer. A water pump keeps things moving and agitated, mimicking the flow of pristine rivers and lakes you’d find supplying the icehouses of yesteryear. “If you’re constantly moving the water, you’re going to keep everything on top from freezing in,” Loving says. “It’s a perfectly clear, layer-by-layer process.” And it’s huge: the finished blocks weigh 300 pounds each. These blocks are done one at a time, and take up to three days to freeze through. That’s quite a bit of lead time for a component that’s used in nearly every drink at the bar, but a lot of practice and planning keeps them from running out, though they’ve come close a time or two. A hoist is used to move blocks from the freezing vat to a stainless steel carving table. There, Loving uses an electric, watercooled chainsaw to break them up into a dozen or so smaller blocks called “loaves.” These loaves will then be broken down by a sharp-bladed butcher's table saw into smaller pieces that will be used for shaking,
"'It’s not an impatient man’s game,' says Rashid Barrett, who was trained in the ways of ice making at Half Step." stirring and cooling cocktails. “It’s made with blood and bone in mind,” Loving says of the saw. That means stainless steel or aluminum parts, and a carbon steel blade, with teeth that can cut through meat, opposed to a table saw designed for wood. “I went bigger for Small Victory,” Loving says. “The Cadillac stuff.” It cost over three thousand dollars. (And once, it almost cost him his middle finger.) Loving has spent time behind the counters of most of the best bars in town, and he’s one of two craft cocktail makers in Austin who goes through the painstaking effort to create and cut his own ice from scratch. The other bar with a similar program is Half Step on Rainey Street,
whose ice program was run by Loving before he opened Small Victory. “It’s not an impatient man’s game,” says Rashid Barrett, who was trained in the ways of ice making at Half Step and took over the icehouse there after Loving left. Barrett estimates he spends about 40 hours a week making and cutting ice for the bar. Then he’s behind the bar another three to four nights on top of that. Why go to all this trouble? For one, it’s a key component of every cocktail, both a tool (to cool the drink) and ingredient (the water to provide dilution). Clear, dense ice has no odors or impurities, and melts more tribeza.com
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ON THE HOUSE | FOOD + THOUGHT
Before the loaves of ice can be cut into custom shapes, they have to be left out at room temperature for at least thirty minutes. At that point, cutting them "is like cutting butter," Loving says. Below, Barrett crafts a take on the Mint Julep at Half Step.
slowly, depending on the size it is cut. And by the loaf ) pre-made by a third party, like the cut can be customized: a large rock Javier Flores’ Austin company Fat Ice, and for straight spirits, or smaller cubes for a both Loving and Barrett say there’s nothing variation on the Whiskey Sour. With the wrong with that. They just prefer to do the right ice, your drink tastes the same on the work in-house to maintain quality, cost and last sip as it did on the first. control. And unlike spirits or juices, ice is a “As long as water keeps freezing and the cocktail ingredient Loving or Barrett can electricity’s on, we don’t have to depend on have a lot of control and influence over anyone else to provide our raw materials,” from its very inception. “If you’re going to Loving says. Barrett of Half Step agrees. charge a premium, it’s nice to be able to “The biggest thing is consistency,” he says. have fresh, pristine ingredients across the “That’s what it’s all about.” board: fresh-squeezed juice, good booze, It also means less waste. Even the shards and clear, hard ice. If you don’t have the ice of the blocks that that are removed in order right, that’s one less drink that is as good as to get properly proportioned bricks and it can be,” Loving says. cubes will later be used for cracked ice to Plus, it just looks stir Manhattans cool. At Half Step, and Martinis. "If you don’t have the ice you’re going to enjoy “I’m not saying right, that’s one less drink your Gin and Tonic everyone should do with a “spear” of this,” Loving says. that is as good as it can be." clear, dense ice that “It’s definitely a fills the glass from commitment.” top to bottom, a far That could be more pleasing drink why these two bars than one stuffed with the opaque, impure are unique and help set Austin’s growing crescents from your home freezer. cocktail scene apart from many of the There’s a bit of showmanship involved, others in town and across the state. Where too. Who can’t help anticipating their others are content to buy their ice by the cocktail a little more watching someone block and work from there, Loving’s more use an oversized, industrial strength fork interested in closing the loop of the cocktail to chip away the edges of a crystal clear and making it entirely on their own. “You cube so it nestles perfectly into an Old can add a million ingredients to a drink to Fashioned’s glass? Watching the tiny, clear make it good, but if you do it with good ice, slivers fly across the bar only heightens the it will always be better,” he says. experience. “You just bought that drink with Cheers to that. your eyes,” Loving says, and it’s true. There’s an easier way, the route most craft cocktail bars take: buying their ice (usually 1 0 8 E . 7 T H S T.
S M A L LV I C T O R Y. B A R
7 5 1 / 2 R A I N E Y S T. (512) 391 187 7
H A L F S T E PBA R .COM
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Joyce Howell
Wally Workman Gallery 1202 w. sixth st. austin, texas 78703 wallyworkman.com 512.472.7428 image: Malec贸n, oil on canvas, 30 x 60 in.
TUE-THU 5:30-9:30PM | FRI-SAT 5:30-10:30PM
ANDIAMO ITALIANO 2521 Rutland Dr. | (512) 719 3377 This neighborhood restaurant located in an unassuming North Austin strip mall offers delectable, homemade Italian fare. APIS 23526 Hwy. 71 West | (512) 436 8918 Situated on six acres in the Texas Hill Country, the menu at Apis pays homage to the honeybee through the innovative use of fresh produce and honey provided by the restaurant’s own apiary.
FOREIGN & DOMESTIC
EDEN EAST 755 Springdale Rd. | (512) 428 6500
306 E 53rd St | (512) 459 1010 | fndaustin.com
Communal wood tables rest under a majestic elm tree,
A small, lively New European-American bistro serving
fashioned into a "living chandelier" at this farm-to-table
up inventive dishes like Wild Nettle Risotto with Black
restaurant on Springdale Farm. Menus are inspired by the
Truffles and Miner’s Lettuce, Texas Redfish with Sauce
fresh, seasonal ingredients and rotate weekly. Reserva-
Grenobloise, and Dry-Aged Ribeye for two. Open for din-
tions are required, so be sure to make one for Friday or
ner five nights a week
Saturday. It's sure to be a magical night.
ins welcome. With Dollar Oysters on Tuesdays and 25 per-
reservations accepted and walk-
cent off bottles of wine on Thursdays, Foreign & Domestic 34TH STREET CAFÉ 1005 W. 34th St. | (512) 371 3400 Consistently satisfying American fare that toes the casual/ fancy line. Great for weeknight dinners and weekend indulgences alike. Order the chicken piccata. ALCOMAR 1816 S. 1st St. | (512) 401 3161 This seafood spot is a top choice for lunch or dinner. The space from the folks behind El Chile and El Chilito, Alcomar
FONDA SAN MIGUEL
2330 W. North Loop Blvd. | (512) 459 4121 | fondasanmiguel.com Celebrating 40 years in Austin, Fonda San Miguel offers exquisite Interior Mexican cuisine in a rich environment to stimulate all the senses. Stunning fine art, lush tropical plants, sparkling light from traditional tin chandeliers… at Fonda San Miguel, your celebration comes alive. APOTHECARY CAFÉ AND WINE BAR
is a the perfect neighborhood place to visit midweek for a great meal! ASTI TRATTORIA 408 E. 43rd St. | (512) 451 1218 The chic little Hyde Park trattoria offers delicious Italian cuisine, like saffron risotto with seafood. AUSTIN LAND AND CATTLE 1205 N. Lamar Blvd. | (512) 472 1813
serves up some of the city’s most delicious Latin American-
4800 Burnet Rd. | (512) 371 1600
inspired dishes.
Apothecary’s soothing ambiance and excellent wine selec-
served beef aged the same way for over 17 years. Make sure to
tion make it a great spot for drinks and bites with friends.
order a fresh seafood appetizer; you won't regret it.
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Austin’s only independent and family-owned steakhouse has
V I S I T T R I B E Z A .CO M TO VIEW THE ENTIRE ONLINE DINING GUIDE
BUENOS AIRES CAFÉ 1201 E. 6th St. | (512) 382 1189 13500 Galleria Circle | (512) 441 9000 Argentinean cuisine featuring specialty sandwiches on baguettes, empanadas and tasty pastries. Intimate patio seating. BUFALINA 1519 E. Cesar Chavez | (512) 524 2523 6555 Burnet Rd. #100 | (512) 215 8662 Wood-fired pizza with an elegant, trendy vibe. Insider tip: get the Fresca pie.
JASPER'S AUSTIN
GUSTO ITALIAN KITCHEN 4800 Burnet Rd. | (512) 458 1100
11506 Century Oaks Terrace. | (512) 467 9898 | jaspersaustin.com
Upscale-casual Italian in the heart of the Rosedale
Iron Chef America winner Kent Rathbun has created a
neighborhood. Fresh pastas, hand-tossed pizzas, in-
menu that is sheer perfection – fresh and seasonal with
credible desserts (don’t miss the salted caramel budino),
a gourmet twist. Whether it’s a business dinner, a special
and locally sourced, seasonally inspired chalkboard
celebration with family or you just want to enjoy the fa-
specials. Full bar with craft cocktails, local beers on tap,
mous Maytag blue cheese potato chips, nothing compares
and boutique wines from around the world.
to Jasper's. You can also enjoy Jasper’s for happy hour and private dining.
BANGER’S SAUSAGE HOUSE AND BEER GARDEN
BULLFIGHT
79 Rainey St. | (512) 386 1656
4807 Airport Blvd. | (512) 474 2029
Banger’s brings the German biergarten tradition stateside
Chef Shawn Cirkiel transports diners to Spain for classic
with an array of artisan sausages and more than 100 beers on tap. BLUE DAHLIA BISTRO 1115 E. 11th St. | (512) 542 9542 3663 Bee Cave Rd | (512) 306 1668 A cozy, French bistro serving up breakfast, lunch and dinner.
JULIET
tapas and an extensive wine list.
1500 Barton Springs Rd. | (512) 479 1800 | juliet-austin.com
CAFÉ JOSIE
Nestled among the trees on beautiful Barton Springs Road.
1200 W. 6th St. | (512) 322 9226
Juliet Ristorante serves their take on modern Italian. Enjoy
Innovative and flavorful plates with fresh ingredients, served
food ranging from classic Carbonara to a variety of season-
in a quaint and intimate atmosphere.
ally inspired dishes including hand crafted bread, pasta, and BOTTICELLI’S
desserts. Full bar with craft cocktails and a curated wine list.
1321 S. Congress Ave. | (512) 916 1315
Ample free parking and one of the best patios in the city.
An inviting trattoria with warm Tuscan colors, featuring a small bar up front and cozy booths in back.
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CLARK’S OYSTER BAR 1200 W. 6th St. | (512) 297 2525 Small and always buzzing, Clark’s extensive caviar and oyster menu, sharp aesthetics, and excellent service make it a refreshing indulgence on West Sixth Street. Indoor and outdoor seating is available. CONTIGO 2027 Anchor Ln. | (512) 614 2260 Ranch-to-table cuisine and an elegant take on bar fare. Take your pick from the exquisite cocktail menu and grab a spot on the expansive outdoor patio.
MANUEL'S
KOME
310 Congress Ave. | (512) 472 7555
4917 Airport Blvd | (512) 712 5700 | kome-austin.com
10201 Jollyville Road | (512) 345 1042
More than just sushi, this eatery also serves up ramen
A local Austin favorite with a reputation for high-quality
for lunch and Izakaya “tapas" style dishes for dinner.
regional Mexican food, fresh pressed cocktails, margaritas and tequilas. Try the Chile Relleno del Mar with Texas
CAFÉ NO SÉ
Gulf Shrimp, day boat scallops, and Jumbo Blue lump
1603 S. Congress Ave. | (512) 942 2061
crab, or Manuel’s famous mole. Located downtown
South Congress Hotel’s Café No Sé balances rustic decor and
at the corner of 3rd and Congress Avenue, and in the
a range of seasonal foods to make it the best place for weekend
Arboretum on Jollyville Road. One of the best happy
brunching.
hour deals in town. CANTINE 1100 S. Lamar Blvd. | (512) 628 0348 From the owners of Asti, a chic and rustic Italian restaurant offering pizzas, cocktails and more.
LAS PALOMAS 3201 Bee Caves Rd #122 | (512) 327 9889 | laspalomasrestaurant.com
One of the hidden jewels in Westlake, this unique restaurant and bar offers authentic Interior Mexican
CHINATOWN
cuisine in a sophisticated yet relaxed setting. Enjoy
3407 Greystone Dr. (512) 343 9307
family recipes made with fresh ingredients. Don’t miss
107 W. 5th St. | (512) 343 9307
the margaritas!
2712 Bee Cave Rd #124 | (512) 328 6588 Some of the best traditional Chinese food in town. Fast service in the dining room and delivery is available.
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COUNTER 3. FIVE. VII 315 Congress Ave. Ste. 100 | (512) 291 3327 Belly up to the counter at this 24-seat space for an intimate dining experience that’s modern yet approachable. Prix fixe meals are offered as three, five or seven courses. COUNTER CULTURE 2337 E. Cesar Chavez St. | (512) 524 1540 An East Austin haven for vegans and vegetarians.
DINE AT HOME TONIGHT Image courtesy of dwg. landscape architecture
With a variety of restaurants and eateries just outside your front door, including Shake Shack, Cantine, VOX Table, Caffe Medici, Delicious Grocery and Lick Ice Cream, “eating in” takes on a whole new meaning living at Lamar Union.
SCHEDULE A TOUR TODAY CALL 855.976.1903 VISIT lamarunion.com Now offering up to one month free 1100 SOUTH LAMAR • AUSTIN, TX 78704
DRINK.WELL. 207 E. 53rd St. | (512) 614 6683 Located in the North Loop district, Michael and Jessica Sanders bring craft cocktails and American pub fare to drink.well. with a seasonally changing menu. Snacks to try include fried chickpeas and house-made Twinkies. EAST SIDE KING 1816 E. 6th St. | (512) 422 5884 Chefs Paul Qui, Moto Utsunomiya and Ek Timrek offer outof-this-world pan-Asian food from across town trailers. EAST SIDE SHOW ROOM
NAPA FLATS 8300 N. FM 620, Bldg M, Ste. 100 | (512) 640 8384 Fresh, savory cuisine inspired by California flavors with
1100 E. 6th St. | (512) 467 4280 When you step inside East Side Show Room,
it’s like
stepping into a completely different era. Enjoy delicious vintage cocktails, 1930s- and 1940s-inspired music, and
an Italian flair. Made from scratch dishes are prepared in
cuisine by Fermin Nunez. On nice nights, head back to the
an open kitchen over a wood fired grill. A unique 12 tap
small outdoor patio.
wine dispenser offers a complete complement of high-
THE SOUP PEDDLER 4631 Airport Blvd. | 501 W. Mary St. | 13219 Hwy. 183 N. 2801 S. Lamar Blvd. | (512) 444 7687 | souppeddler.com The Austin foodie legend of the boy and his soup delivery bicycle lives on in four brick and mortar locations. Arguably Austin’s finest juice and smoothie bar complements
quality wines by the glass. Finish off the meal with the
EASY TIGER
the famed soups and housemade stocks. Eclectic grab-
world-famous gelato.
709 E. 6th St. | (512) 614 4972
and-go salads and an array of griddled sandwiches round
A delicious bakeshop upstairs and beer garden downstairs.
out the menu.
DAI DUE 2406 Manor Rd. | (512) 524 0688 Dai Due’s breakfast, lunch and dinner menus change frequently, offering guests a fleeting but delectable taste of the season’s best local offerings. There’s a reason Dai Due was named one of Bon Appetit’s Best New Restaurants. DARUMA RAMEN 612-B E. 6th St. | (512) 369 3897 From the owners of the popular Kome on Airport Boulevard, Daruma features rich chicken broth-based ramen and a simple, veggie-friendly menu.
This downtown restaurant is the kind of place where you can relax while sipping a local brew on the patio as the smell of croissants and freshly baked pretzels waft over you from upstairs. EL ALMA 1025 Barton Springs Rd. | (512) 609 8923 Chef-driven, authentic Mexican cuisine with unmatched outdoor patio dining. EL NARANJO 85 Rainey St. | (512) 474 2776 Husband and wife team Iliana de la Vega and Ernesto Torrealba serve up authentic cuisine from Mexico’s interior. Dine al fresco on this charming Rainey Street patio.
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ELIZABETH STREET CAFÉ 1501 S. 1st St. | (512) 291 2881 A charming French-Vietnamese eatery with a colorful menu of pho, banh mis and more. Vibrant and comfortable surrounding patio. EMMER & RYE 51 Rainey St. #110 | (512) 366 5530 Named after two types of grains, Emmer & Rye brings their farm-to-table menu, in-house fermentation and dim sum to diners craving wholesome and innovative cuisine.
FREEDMEN’S 2402 San Gabriel St. | (512) 220 0953 Housed in a historic Austin landmark, smoke imbues the flavors of everything at Freedmen’s from the barbecue, to the desserts, to even their cocktail offerings. FUKUMOTO 514 Medina St. | (512) 770 6880 Tucked between Fifth and Sixth streets, Fukumoto serves up fresh sushi made with high quality seafood, local produce and an inventive menu.
TACO FLATS
GELATERIA GEMELLI
5520 Burnet Rd. #101 | (512) 284 8352
1009 E 6th St | (512) 535 2170
The resurrected Taco Flats located on Burnet Road has
Authentic Italian gelato and sorbetto is made in small
become known for slinging traditional Mexican tacos on
batches using organic ingredients. Gemelli’s also boasts the
handmade tortillas, a crafty agave-based cocktail program
city’s largest offering of Italian amaros.
and its extensive beer list. Reclaimed woods, custom furniture, and light fixtures create a laid back interior with good
GERALDINE’S
VINAIGRETTE
2201 College Ave | (512) 852 8791| vinaigretteonline.com A farm-to-table restaurant serving entrée salads with sustainably sourced proteins. Appetizers, soups, sandwiches, and decadent desserts complement the main course. Hang out at the bar for botany-inspired drinks
energy. Long communal seating, a large U-shaped bar, and
605 Davis St. Austin | (512) 476 4755
and cocktails, craft beers, and wines. Dine on SoCo’s best
an open style kitchen will remind you of trendy neighbor-
Located inside Rainey Street's Hotel Van Zandt, Geraldine's
patio under a large living oak tree. Open daily for lunch
hood bars in Mexico City.
creates a unique, fun experience by combining creative
and dinner.
cocktails, shareable plates and scenic views of Lady Bird EPICERIE 2307 Hancock Dr. | (512) 371 6840 A café and grocery with both Louisiana and French sensibilities by Thomas Keller-trained Chef Sarah McIntosh. FABI + ROSI 509 Hearn St. | (512) 236 0642 A husband and wife team cook up delicious European-style dishes like pork schnitzel and paella. FOODHEADS 616 W. 34th St. | (512) 420 8400 Fresh and inspired sandwiches, soups and salads in a charming refashioned cottage and porch.
Lake. GOODALL'S KITCHEN AND BAR 1900 Rio Grande St. | (512) 495 1800 Modern spins on American classics and locally-sourced veggie sides inside Hotel Ella. HENRI’S CHEESE & WINE 2026 S. Lamar Blvd. | (512) 442 3373 Equal parts charcuterie, cheese and wine shop, Henri’s offers a cozy space to explore new wines or take a bottle home. HILLSIDE FARMACY 1209 E. 11th St. | (512) 628 0168 Hillside Farmacy is located in a beautifully restored 1950s-style pharmacy with a perfect porch for people watching on the east side. Oysters, cheese plates, and nightly
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APRIL 2016 | tribeza.com
dinner specials.
HOME SLICE PIZZA 1415 S. Congress Ave. | (512) 444 7437 For pizza cravings south of the river, head to Home Slice Pizza. Open until 3 am on weekends for your post bar-hopping convenience and stocked with classics like the Margherita as well as innovative pies like the White Clam and special toppings like fried eggplant and meatballs. HOPFIELDS 3110 Guadalupe St. | (512) 537 0467 A gastropub with French inclinations, a beautiful patio and unique cocktails. The wine list is excellent and the perfect pairing for the restaurant’s famed steak frites and moules frites.
FREE ADMISSION
Defer no time; delays have dangerous ends.
ON VIEW THROUGH MAY 29 21st and Guadalupe Streets
www.hrc.utexas.edu
Experience a little bit of Spain here in Austin 1500 S. LAMAR BLVD. WWW.BARLATAAUSTIN.COM 512-473-2211
18300 FM 1826, Driftwood, TX 78619 512-858-4959 • www.saltlickbbq.com
HOUSE PIZZERIA
LA BARBECUE
LITTLE BARREL & BROWN
5111 Airport Blvd. | (512) 600 4999
1906 E. Cesar Chavez St. | (512) 605 9696
1716 S. Congress Ave. | (512) 582 1229
A choice pizza place for a spontaneous night out. Fresh and
Though it may not be as famous as that other Austin barbe-
From the owners of Botticelli's, this little resto serves New
simple. Try the roasted olives and the kale salad too!
cue joint, La Barbecue is arguably just as delicious. This trail-
American/comfort food. With an impressive 24 seats, this
er, which is owned by the legendary Mueller family, whips up
restaurant boasts the biggest bar on South Congress.
ISLA
classic barbecue with free beer and live music L'ESTELLE HOUSE
208 W. 4th St. | (512) 322 9921 Caribbean-focused fare shines at Isla with tropical tiki sips
LA CONDESA
88 Rainey St. | (512) 571 4588
and delicious, inspired bites. An underrated gem in the heart
400 W. 2nd St. | (512) 499 030
This cute walk-up kitchen and patio fuses traditional French
of downtown.
Delectable cocktails, tasty tacos and appetizers and delicious
and Southern cuisine. Think late night Parisian-style burg-
main courses, all inspired by the hip and bohemian Condesa
ers with frites or rosemary biscuits and gravy for Sunday
neighborhood in Mexico City.
brunch.
Chef Andrew Curren of 24 Diner and Easy Tiger presents
LAMBERTS DOWNTOWN BARBECUE
LUCY’S FRIED CHICKEN
simple, rustic Italian plates. Don’t miss the sweet delicacies
401 W. 2nd St. | (512) 494 1500
5408 Burnet Rd. | (512) 514 0664 &
from Pastry Chef Mary Katherine Curren.
Not your standard barbecue fare, meats at Lamberts have an
2218 College Ave. | (512) 297 2423
Austin twist, like the rib-eye glazed with brown sugar and
Two locations, same straight-up Southern goodness, from
JACK ALLEN’S KITCHEN
mustard. Tucked away in the historic Schneider Brothers
moon pies to fried green tomatoes to corn muffins to the
7720 Hwy. 71 W. | (512) 852 855
Building in the Second Street District.
crème de la crème: fried chicken.
Savor country favorites from Chef Jack Gilmore on the cov-
LA TRAVIATA
MONGERS MARKET + KITCHEN
ered patio.
314 Congress Ave. | (512) 479 8131
2401 E. Cesar Chavez St. | (512) 680 5045
Authentic Italian in a cozy downtown setting; known for
Chef Shane Stark brings a casual Texas Gulf Coast sensibility
their wickedly rich and delicious Spaghetti alla Carbonara.
to East Austin by slinging fresh seafood in the kitchen and
ITALIC 123 W. 6th St. | (512) 660 5390
3600 N Capital of Texas Hwy | (512) 351 9399
JEFFREY’S 1204 W. Lynn St. | (512) 477 5584
at the counter.
This historic Clarksville favorite has maintained the execu-
LAVACA TEPPAN
tion, top-notch service and luxurious but welcoming atmo-
1712 Lavaca St. | (512) 520 8630
MOONSHINE PATIO BAR + GRILL
sphere that makes Jeffrey’s an old Austin staple.
Serving your favorite Japanese dishes along with fun Sake
303 Red River St. | (512) 236 9599
twists to classic cocktails, like the MoSakeJito and the Sake
Both a popular dinner and brunch spot, Moonshine’s deca-
Cola.
dent Southern comfort food is a downtown favorite.
Rustic, continental fare with an emphasis on fresh, local and
LAUNDERETTE
NIGHTCAP
organic ingredients. Serving lunch, happy hour, and din-
2115 Holly St. | (512) 382 1599
1401 W 6th St | (512) 628 0144
ner, the shady porch is the perfect spot for a late-afternoon
Culinary magicians Rene Ortiz and Laura Sawicki surprise
A dessert-focused restaurant that offers whimsical cocktails
paloma.
diners at this east side gem with menu items like crispy pork
and a menu of savory items too.
JOSEPHINE HOUSE 1601 Waterston Ave. | (512) 477 558
ribs and a birthday cake ice cream sandwich.
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KORIENTE
NORTH
621 E. 7th St. | (512) 275 0852
11506 Century Oaks Ter. | (512) 339 4440
Healthy, tasty Korean options like bulgogi and curry dishes
Enjoy modern Italian cuisine in a sleek interior at this Do-
all served up by the friendly staff.
main standout.
APRIL 2016 | tribeza.com
NO VA KITCHEN & BAR
PERLA’S SEAFOOD & OYSTER BAR
SOUTH CONGRESS CAFÉ
87 Rainey St. | (512) 382 5651
1400 S. Congress Ave. | (512) 291 7300
1600 S. Congress Ave. | (512) 447 3905
Subtle design elements make this space cohesive and mod-
A South Congress staple, expect the freshest fish and oys-
A south Austin hotspot, we recommend South Congress
ern. Enjoy creative twists on classic, comforting dishes from
ters flown in daily from both coasts, carefully prepared with
Café’s legendary brunch. The carrot cake French toast and
a pork belly sirloin burger to seasonally topped flatbread
simple yet elegant flavors. Go early on a nice day to eat oysters
migas are to die for.
pizza.
and people watch on their fantastic front porch.
ODD DUCK
PERRY’S STEAKHOUSE & GRILL
1417 S. 1st St. | (512) 326 1999
1201 S. Lamar Blvd. | (512) 433 6521
114 W. 7th St. | (512) 474 630
The culinary masterminds behind La Condesa cook up Thai
Famed food trailer turned brick-and-mortar, Odd Duck was
Located downtown in the historic Norwood Tower, Perry’s is
cuisine with a modern twist. An intimate outdoor area, com-
the first venture from acclaimed chef Bryce Gilmore. Expect
within easy walking distance of the Texas State Capitol and
plete with a Thai spirit house, makes for an unforgettable
seasonal fare and drinks with a Texas influence at this South
other downtown landmarks. This location features unique
experience.
Lamar oasis.
décor, patio seating and Perry’s award-winning menu.
OLAMAIE
QUI
315 Congress Ave. | (512) 482 884
1610 San Antonio St. | (512) 474 279
1600 E. 6th St. | (512) 436 9626
Overlooking Congress Avenue, Swift’s Attic draws from
A menu that would leave any Southerner drooling, with a
Chef Paul Qui’s headquarters is one of the hottest new spots
global inspirations and serves up inventive cocktails in a his-
dash of contemporary culinary concepts. The dessert menu
in town for an unparalleled dining experience set under an
toric downtown building.
offers your classic apple pie, or alternatively a more trendy
airy, beautiful backdrop.
SWAY
SWIFT’S ATTIC
TAKOBA
goat’s cheese caramel ice cream. Also, do yourself a favor and SALTY SOW
1411 E. 7th St. | (512) 628 446
1917 Manor Rd. | (512) 391 2337
Bold, authentic flavors with ingredients imported straight
OLIVIA
Salty Sow serves up creative signature drinks, including a
from Mexico; cozy outdoor seating.
2043 S. Lamar Blvd. | (512) 804 270
Blueberry-Lemon Thyme Smash. The food menu, heavy
A South Austin staple emphasizing fresh and local produce.
with sophisticated gastropub fare, is perfect for late-night
THE BACKSPACE
This famed brunch spot also offers an exciting and diverse
noshing.
507 San Jacinto St. | (512) 474 989
order the biscuits (they’re worth every delectable bite).
Classic antipasto and exquisite pizzas hot out of the wood-
menu, from foie gras to French toast. SEARSUCKER 415 Colorado St. | (512) 394 8000
301 E. 6th St. | (512) 474 9898
Stylish Southern fare from San Diego celebrity chef Brian
THE CLAY PIT
This downtown spot is crowded, but the happy hour — with
Malarkey. Go for the decadent small plates: duck fat fries
1601 Guadalupe St. | (512) 322 5131
half-price oysters and tasty cocktails — is a local favorite.
with tomato jam and prosciutto "dust," farm bird lollipops
Zip in for a buffet-style lunch or settle in for a long dinner of
with bleu cheese, and the “cowboy caviar.”
contemporary Indian cuisine.
PÉCHÉ 208 W 4th. St. | (512) 494 401
SECOND BAR + KITCHEN
Enjoy Prohibition-style cocktails at Austin’s first absinthe
200 Congress Ave. | (512) 827 275
bar alongside standout dishes of smoked duck salad and
Another venture from Chef David Bull, Second offers a
citrus-dusted salmon.
swanky bistro experience in the heart of the 2nd Street District.
116
fired brick oven straight from Naples.
PARKSIDE
APRIL 2016 | tribeza.com
Kids won’t just tell you. Learn the signs
THE GROVE WINE BAR + KITCHEN
UCHIKO
WALTON’S FANCY AND STAPLE
6317 Bee Cave Rd. | (512) 327 8822
4200 N. Lamar Blvd. Ste. 140 | (512) 916 4808
609 W. 6th St. | (512) 542 338
800 W. 6th St. | (512) 236 1440
The sensational sister creation of Uchi, and former home of
This cute downtown café serves a mean morning shrimp and
3001 Ranch Rd 620 S | (512) 263 2366
Top Chef Paul Qui. Try the bacon tataki!
grits — your perfect hangover remedy. Also an array of deli-
Lively, popular Westlake wine bar and Italian restaurant. The wine list boasts more than 250 wines by the bottle.
cious pastries, fresh brewed coffee and killer sandwiches for UNIT-D PIZZERIA
lunch.
2406 Manor Rd. | (512) 524 1922 THE OASIS
Pizza options abound in Austin, but Unit-D uses an Italian-
WINEBELLY
6550 Comanche Trail | (512) 266 2442
made pizza oven to fire up pies that are simple, yet thought-
519 W. Oltorf St. | (512) 487 1569
Popular spot situated on Lake Travis with breathtaking
ful.
Tapas on Oltorf in a cozy setting. The bistro’s small plates are
views.
spins on old favorites and the wine cocktails are a welcome VESPAIO
surprise.
THE TOWNSEND
1610 S. Congress Ave. | (512) 441 6100
718 Congress Ave. | (512) 887 8778
Daily rotating menus offer the best of the season and the
WINFLO OSTERIA
Nibble on charcuterie and cheese or sip one of their hand-
freshest from Vespaio’s bountiful garden and local markets.
1315 W 6th St. | (512) 582 1027
some cocktail creations curated by Justin Elliott.
This Italian-inspired restaurant is a longtime Austin favor-
Classic Italian fare made simply and with locally-sourced
ite.
ingredients.
200 Lavaca St. | (512) 542 3660
VIA 313 PIZZERIA
WINK
At The W Austin, TRACE focuses on responsibly- and lo-
6705 Highway 290 | (512) 584 8084
1014 N. Lamar Blvd. Ste. E | (512) 482 8868
cally-sourced ingredients from Texan farmers and artisans.
1111 E. 6th St. | (512) 939 1927
Rooted in the traditions of the slow food movement, Wink is
Great outdoor seating and excellent service.
61 Rainey St. | (512) 609 9405
truly a farm-to-table meal. Stop in for their incredible happy
Detroit-style pizza that comes in squares, topped with clas-
hour, or stay a little longer with the 5- or 7-course chef’s tast-
TRIO
sic ingredients and served in a no-frills environment. Expect
ing menu.
98 San Jacinto Blvd. | (512) 685 8300
the same at their trailers at the Violet Crown Social Club and
Wide selection of wines to accompany a top-notch steak with
Craft Pride.
TRACE
VINO VINO
Wu Chow is expanding Austin’s Chinese cuisine options with
TRULUCK’S
4119 Guadalupe St. | (512) 465 928
traditional dishes sourced from local purveyors and farmers.
400 Colorado St. | (512) 482 9000
Two words: mussels and fries. This classic, dimly-lit wine
Don’t miss their weekend dim sum menu.
Enjoy nightly entertainment over steak or fresh seafood.
joint offers exceptional shared plates and has the some of the
Truluck’s serves the freshest crab, direct from their own fish-
friendliest service around.
eries, which they incorporate into nearly every dish. VOX TABLE
118
WU CHOW 500 W. 5th St. #168 | (512) 476 2469
amazing views of Lady Bird Lake.
UCHI
1100 S. Lamar Blvd. # 2140 | (512) 375 4869
801 S. Lamar Blvd. | (512) 916 4808
Across the street from the Alamo Drafthouse at South La-
Chef Tyson Cole has created an inventive menu that puts
mar, Vox’s “new American fare” is a perfect pick for date
Uchi foremost among sushi spots in Austin.
night. Be sure to try out their brunch offerings.
APRIL 2016 | tribeza.com
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The BEEKEEPER FOR T H I S F E AT U R E , PHO T O G R A PH E R M AT T R A I N WAT E R S R E T U R N E D T O H I S RO O T S , S WA PPI NG OU T H I S DIG I TA L S L R FOR T H I S W I S TA
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PLAID BELONGS
ON SCOTSMEN,
NOT SOFAS.
115 West 8th Street Austin 512.480.0436 scottcooner.com
Boot Style: LB-712925