May Food Issue 2015 by TRIBEZA Austin Curated

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T R IBE Z A

o n t h e c o v e r : p h o t o g r a p h b y k at e l e s u e u r / Styling by Lauren Smith Ford / Assistant Stylist Britt Towns

features

d e pa rtm e nt s

Family Meals 46

Communit y

Never Too Many Cooks 54

Social Hour

Inspiration Board

Column: Kristin Armstrong

Earthly Delights 64

Exposed

Style Pick

TRIBEZA Talk

Last Look

Making Soup From Air 74

Style

Bits About Bites

Daisy & Greg

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Arts

Arts & Entertainment Calendar

Events Pick

Artist Spotlight

102

106 120

Dining

Dining Pick

110

Dining Guide

112

CLOCKWISE FROM TOP LEFT: photo by hayden spears; monger's photo by jessica attie; katie marye photo by jessica pages; herb photo by kate lesueur; earthly delights photo by kate lesueur; painting by elizabeth chapin.

Contents

Letter from the Publisher

Photographer Kate LeSueur gathered the artichokes for this shoot from her own garden.

round the office, the TRIBEZA team likes to joke that I should have a “George’s Little Blackbook” because when it comes to food, there are very specific places I go for very specific items. When I am feeling decadent,

it’s a melt in your mouth cinnamon roll with a cup of coffee at my neighborhood spot, Upper Crust Bakery, that fulfills my sweet craving every time. Down the street, it’s at Gusto where I can never turn down a just out of the oven Italian Job Pizza. For a burger, I go to arguably one of the best seafood restaurants in town, Clark's, and at Vespaio, it’s always the spaghetti carbonara. For the best ginger snap cookies around, I go to Texas French Bread. And the list goes on. Although I am a creature of habit when it comes to what I order at my favorite places, there is nothing I love more than trying new restaurants. We share previews of many new Austin eateries in “Bits About Bites” on page 82. Speaking of new spots, you have got to try this month’s dining pick, Launderette. Like our long-time food writer Karen Spezia, we enjoyed every bite in this inviting new space. Restaurants and chefs always make for a good interview, but we also were excited to cover food in a different way by profiling three food stylists in “Making Soup From Air” on page 74 and then in “Never Too Many Cooks” on page 54, we step inside four dream kitchens of some of our favorite Austinites to find out what’s cooking and what inspired their beautiful designs. Next month’s June Issue will mark the first produced by our new editor Katie Friel. She is bright, kind and full of great ideas. I can’t wait to read all the interesting stories she will dream up for upcoming issues! Stay tuned for TRIBEZA Style Week updates in the June edition as well. We hope this year’s Food Issue leaves you excited about all that is happening in Austin’s explosive culinary scene. I personally can’t wait to try all these new spots, but truth be told, I will also never tire of saddling up to the bar for a glass of wine and good conversation at Gusto. By the way,

g e o r g e e l l i m a n george@tribeza.com

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Nicole Beckley Katie Friel Tiffany Mendoza Jaime Netzer Karen Spezia Photographers

Miguel Angel Jessica Attie Andrew Chan Kate LeSueur Sarah Frankie Linder Jessica Pages John Pesina Bill Sallans Hayden Spears Molly Winters interns

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George T. Elliman Chuck Sack Vance Sack Michael Torres mailing address 706a west 34th street austin, texas 78705 ph (512) 474 4711 | fax (512) 474 4715 www.tribeza.com Founded in March 2001, TRIBEZA is Austin's leading locally-owned arts and culture magazine. Printed by CSI Printing and Mailing Copyright @ 2015 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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austin

Social Hour

Big Hair Country Fair

Handbuilt Motorcycle Show Preview

Creative Action threw the always popular Big Hair Country Fair at Hotel Ella with carnival games, parlor games, a blackjack table, and a vintage photo booth. Guests enjoyed country cuisine as well as an open bar presented by Deep Eddy Vodka. The night benefited Creative Actionâ&#x20AC;&#x2122;s mission to support academic, social, and emotional development of youth through after school art residencies and community-based programs.

South Congress Hotel offered a sneak peek at the second annual Handbuilt Motorcycle Show. The private viewing for friends and neighbors offered bites, beer, and wine as well as a special show on the Wall of Death, one of the showâ&#x20AC;&#x2122;s most buzz worthy attractions featuring death-defying stunts by professional motorists.

Big Hair: 1. Samantha Beckett & Jennifer Hobbs 2. Ashley & Justin Yarborough 3. Karly & Teal Tuckness 4. Brandon & Kirsten Dickerson 5. Adam Hootnick & Meg Alley Handbuilt Moto Show: 6. Karlee Cobb & Aaron Guardado 7. Joshua Guardado & Derek Guardado 8. Ashley Williams & Codie Gerwe 9. Kristen Tobey & Kevin McAllister 10. Jenny Frederick & Jeremiah Harenza

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Jaguar and Boffin Party

The all-new Jaguar XE was revealed at The Boffinâ&#x20AC;&#x2122;s Lab Powered by Jaguar and WIRED Insider at The Hanger Lounge during SXSW. Actor Nicholas Hoult and Jaguar Production Studio Director Wayne Burgess were on hand to unveil this highly anticipated compact luxury sedan to a full house that included #EveryVillainNeeds contest winners.

Kendra Scott Avant Garden Party

Beloved Austin jewelry designer Kendra Scott partnered with Decoded Fashion for the Avant Garden Party. Over 400 guests gathered for champagne, fancy treats and a special gift from Kendra Scottâ&#x20AC;&#x2122;s spring collection.

Jaguar: 1. Mary House & Carl Coss 2. Nicholas Hoult & Wayne Burgess 3. Alyssa Bunn & Ane Urquiola 4. Susan & Alan Cirota 5. Retry Pacis & Misa Rahm Kendra Scott: 6. Kendra Scott & Katie Marston 7. Haley Berry & Kaki Gaines 8. Amy Leigh Andrews & Jonny Gray 9. Shaady Ghadessy & Lauren Travis 10. Jessi Afshin, Courtney Shields & Kelly Wynne Ferguson

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P h oto g r a p h y by j o h n p e s i n a & Mi g u el A n g el (u lov ei)

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Rare & Fine Wine Auction

Commemorating 30 years of charitable giving, The Wine & Food Foundation of Texas hosted the annual Rare & Fine Wine Auction. Beginning with an auction preview reception where guests enjoyed sips of the most highly regarded Pinot Noir and Chardonnay wines, then moving on to a four-course dinner and spirited auction, the night delivered an elegant time for all while benefiting the Sustainable Food Center, Austin Food For Life, Dell Childrenâ&#x20AC;&#x2122;s Medical Center of Central Texas and more.

Reception for Patrick Guinness

Friends and supporters of Preservation Austin gathered at the home of Dean and Andrea McWilliams for a reception honoring Patrick Guinness. Guests enjoyed a selection of cheeses and spreads shipped directly from Ireland and the UT Cowboys were in attendance for a warm, Texas welcome.

Rare & Fine Wine: 1. Cathleen Berdan & Hillary Welde 2. Kendra & Dan Mayfield 3. Ryan & Monica Windsor 4. Brandon Martin & Kelly Behrmann 5. Brice & Jenny Nesbitt Patrick Guinness: 6. Steven Zick & Andrea McWilliams 7. Christian Trudeau, Knight & Mrs. Patrick Guinness, Walker Wiese & Erik Ewertson 8. Tommy & Laura Craddick

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Waller Creek Pop-Up Picnic

Despite the looming warnings of rain, hundreds came out for the third annual, sold-out Waller Creek Pop-Up Picnic that benefits the Waller Creek Conservancy. Attendees purchased thoughtfully created picnic baskets from Easy Tiger, Elizabeth Street Cafe, Franklin Barbecue, Gardner, Home Slice, Jeffrey’s, Justine’s, La Condesa, La V, Lenoir, Lucy’s Fried Chicken, Patricia’s Table, Salt Lick, St. Philip, Sway, Uchi/Uchiko and Weather Up. This year’s Picnic was co-chaired by Julie Blakeslee, Lauren Smith Ford, Elaine Garza, Caroline Huddleston Haley, Lauren Moorman and John Spong and sponsored by Austin Beerworks, Big Red Sun, Cypress Real Estate Advisors, Frost Bank, The Gill Agency Residential Real Estate, Nestle, Ryan Companies, Silicon Labs, Transmission Events, TRIBEZA and Urbanspace.

Greater Austin Black Chamber of Commerce

The Austin Black Chamber of Commerce celebrated their 2015 Small Business Awards Gala. Mayor Steve Adler was the honorary gala chair. Keynote speaker Shawn A. Taylor of the Houston Astros gave an inspiring keynote address while Richard Overton, the oldest living American World War II Veteran received the lifetime achievement award. DJ Kay Cali kept the party at the Hilton going.

Waller Creek: 1. Mia Smail & Larry McGuire 2. Kirk Walsh & Peter Mullan 3. Brian Haley, Caroline Huddleston Haley, Lauren Smith Ford & Bennett Ford 4. Meghan Slover & Marcus Hersh 5. Stephanie Wright, Amy Byrd & Nick Moore 6. Ashley Ryan & James Taylor 7. Ryan Smith Greater Austin Black Chamber of Commerce: 8. Jade Moore & Ty Shaw 9. Catherine & Kris Ward 10. Chris & Yolanda Conyers

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Road Trip BY K R I STI N ARMSTRONG I llu s tr atio n by Joy G a ll agh er

I only have my kids for spring break every other year so the plans that

I make are pretty important to me. We usually start talking about it before Christmas, throwing ideas around and looking at travel websites. This year my son, Luke, finally said out loud the terrible, unspoken words that we have already known for fifteen years. “I hate the beach.” He may as well have hit me over the head with a paddleboard, thrown sand in my margarita, and stabbed me with sea glass. He knows his California mama loves her beach time. His younger twin sisters, Grace and Isabelle, are surf and sunshine girls too. We glared at him, sending estrogen darts across the kitchen island. “I mean, fine, we can go, but I hate sand and pools are boring and I always get a sunburn so I’ll probably just stay in the hotel room and order room service and watch ESPN.” Good Lord, at 6’2” and 235 lbs., my room service bill would probably cost more than our airfare. Besides, I only have Luke for (deep breath) two more spring breaks before he goes to college, so it matters to me that we make memories that he actually wants to claim as memories. The girls stormed upstairs in a huff, and I turned my pale, winter face towards him and asked, “Well, what do you like then?” I was hoping for something other than ESPN and Xbox. He was quiet for a minute, the only one in the family who thinks before speaking, and said, “I like lots of things, just not the beach. I like cities, and seeing places I’ve never been. I like history and cool museums. I like road trips, especially now that I can drive. I like navigating and being able to stop when we want. I like music, and time to chill. And I really like good food and going to awesome restaurants.” The kid is a foodie, though he would never say that word. He is an in-

credible cook and an adventurous eater. He watches the food channel. And let’s face it, my growth-spurting offensive lineman can eat. Suddenly he said, “Let’s go to New Orleans.” The girls were game, and so we are leaving in a few days for a family food-focused road trip—kind of like the Griswold’s vacation, if Clark were a chef. Luke will share the driving and take over the navigation, which is a blessing because I am hopeless. With Luke at the wheel, we will probably stop at every Whataburger we pass, which is already an issue for Grace who gave up fast food for Lent and says that we aren’t allowed to get any either because she doesn’t want “secondhand diabetes.” They already have a long list of road rules about shotgun, passing gas, retainer breath, complaining, fighting, hogging the backseat, over-packing, bathroom stops, posting unapproved photos, and taking turns choosing music. We will stay in the French Quarter, listen to jazz music, check out the World War II museum, and take a late night ghost tour that leaves from a creepy voodoo shop. We are bringing dress clothes for brunch at Commander’s Palace, and we are already wondering how many meals we can pair with bananas foster. Luke says that we are going to stop at Café du Monde for beignets at least twice a day. By the time we roll back into Austin several days later (and I do mean roll) I hope that we have as many memories, inside jokes, funny stories and cute photos as we do extra pounds. I hope that we don’t want to sell our car, and each other, on eBay. I hope that all those hours on the road and being crammed into a hotel room will remind us that no matter what, we belong together. And after New Orleans, we stop home for a night, switch suitcases, and hop a plane for a couple days at the beach, where Luke can get caught up on ESPN and the girls and I can tan our beignet bellies by the sea.

i l lu s t r at i o n by j oy g a l l ag h er For a limite d- e dit i on p r int , c onta c t jo ygall agh e r@g m ail .c om .

tribeza.com may 2015

community

profile

exposed

Ryan McKerley

ucked among the flashy new restaurants and chic boutiques on East Cesar Chavez is a small pottery studio recognizable only by the colorful murals that swirl along the outside. Inside, the walls are lined with dozens of ceramics handmade by Ryan McKerley, one of Austin’s most in-demand artisans. An Austinite for nearly two decades, McKerley attended art school at Abilene Christian University. While there, he tried his hand at painting and drawing, but found himself drawn to pottery and sculpture. “It was like a group activity,” he muses as we sip iced coffees in the backyard of Friends and Neighbors. “It made a big impression on me that you could sell something small at a much lower price than a large painting or sculpture.” McKerley has spent his career developing a technique which implements everything from wax to masking tape in order to achieve his intricate, colorful designs. Recently, however, he began perfecting the art of the plate, creating chic white-on-white dinnerware that would look at home on pretty much any table. Though a solo artist at heart, McKerley does collaborate with another well-known local artist, ceramicist Keith Kreeger. Together the duo have created Make. Eat. Drink., an annual event that pairs local artists and chefs for an ethereal evening celebrating art and cuisine. But you won’t have to wait until the next Make. Eat. Drink. to see McKerley’s work. His pottery will also be featured at Juniper, an Italian restaurant slated to open on East Cesar Chavez later this year. k. friel

5 Questions f o r r ya n When and where are you happiest? Sometimes I am happiest alone in my studio and other times I am happiest with my studio mates in my studio. Or at a Slayer concert.

may 2015 tribeza.com

What is your proudest professional accomplishment? Personal? Being on the cover of Ceramics Monthly in 2006 was pretty cool. My proudest personal accomplishment is owning a house and a car that both work well simultaneously. What is your process like for creating new work? Lots of times it’s looking at the previous kiln, the work from the previous firing. [I’m] looking at what was successful, and what was unsuccessful… taking away the bad parts. It’s a lot like editing.

Living or dead, who would you most like to collaborate with? Picasso Describe your perfect day. My perfect day would be sleeping until 10 then having coffee with a friend, then having lunch with another friend, then unloading my kiln and finding everything in the firing was perfect and then going to a Slayer concert and then going home and watching the sunrise with a pretty lady.

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MAY Calendars arts & entertainment

Entertainment Calendar Music WALK THE MOON

May 2, 7pm Stubb’s Outdoors TENNIS

May 5, 8pm The Parish BOB DYLAN

May 6, 8pm Bass Concert Hall THE 8TH ANNUAL LONE STAR JAM

May 2, 12pm LBJ Library and Museum GREGG ALLMAN

May 9, 8pm ACL Live

BOZ SCAGGS

May 10, 8pm ACL Live

SUFJAN STEVENS

May 12, 7:30pm Bass Concert Hall BAD SUNS

May 12, 8pm Emo’s Austin CHRIS BOTTI

May 13, 8pm Paramount Theatre

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DAVE MATTHEWS BAND

May 13, 5pm Austin360 Amphitheater AMY HELM

May 15, 8pm Stateside at the Paramount RUSH

May 16, 6:30pm Austin360 Amphitheater FOSTER THE PEOPLE

May 16, 7pm Austin Music Hall JOHN PRINE

May 16, 8pm Bass Concert Hall MINUS THE BEAR

May 17, 7:30pm Emo’s Austin

MIDTOWN MEN

May 23, 8pm The Long Center SPHYNX

May 23, 10:30pm Stubb’s Indoors

Film SHIPWRECKED

May 1-31, 3pm Bullock Texas State History Museum

THE RACE THAT EATS ITS YOUNG

May 4, 7pm Alamo Drafthouse

DRIVE-IN: FERRIS BUELLER’S DAY OFF

May 16, 8:30pm Full Moon Drive-In

Theatre I’M NOT RAPPAPORT

May 1, 8pm Austin Playhouse CENICIENTA

May 1-23 Zach Scott Theatre ALL THE WAY

May 2, 2:30pm Zach Scott Theatre THE AUSTIN OPERA: DON GIOVANNI

May 3, 6pm The Long Center THE BIG BOLT

May 9, 2pm The Long Center

Comedy GOLDEN YEARS

May 7, 8:30pm Coldtowne Theater

KEVIN NEALON

May 8-9 Cap City Comedy JAZZ CIGARETTE

May 11, 9:30pm Spider House Ballroom ANDREW SCHULZ

May 20-23 Cap City Comedy JAY LENO

May 31, 7pm The Long Center

Chil dre n ONCE UPON A MATTRESS

May 1-3 Dougherty Arts Center

CASA KIDS GOLF CLASSIC

May 4, 8am The Hills of Lakeway Golf & Country Club STORYBOOK HEROES LUNCHEON

May 6 Radisson Hotel & Suites Austin Downtown DISNEY ON ICE: LETS CELEBRATE!

May 7, 7:30pm Cedar Park Center

Dance SWAN LAKE

May 8, 8pm The Long Center CARE TO DANCE SHOWCASE

May 9, 2pm Asian American Resource Center AUSTIN BELLY DANCE CONVENTION

May 29, 1pm Holiday Inn, Midtown

DANCE TO BREATHE

May 30, 5:30pm Austin Music Hall

Other SILICON LABS SUNSHINE RUN

May 3 Auditorium Shores

TASTE OF MEXICO 2015

May 5, 6pm Brazos Hall

RENEGADE CRAFT FAIR

May 16 & 17 Fair Market

3RD ANNUAL TEXAS OLIVE FESTIVAL

May 28-31 Texas Hill Country Olive Company

S T R EN G T H S P EED F LEXI BI LI T Y EN DU R A N CE S TA BI LI T Y W EI G H T AG I LI T Y NUTRITION

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E N G I N E E R E D FI TN E S S FO R ATH L E TI C L I VI N G

arts & entertainment

C A l e n da r s

Arts Calendar Brentwood Elementary School 10am-5pm

Ongoing

MAY 2 ARTPOST AUSTIN

ART ON 5TH

NJ Weaver, Lucy McQueen & Sona Holman Open Studios, 11am-6pm MAY 2 ART.SCIENCE.GALLERY

The Buzz Stops Here Austin Wax Pop-Up Exhibit, 126pm Through May 30 MAY 2 WALLY WORKMAN GALLERY

America Martin: Solo Show Opening Reception, 6pm Through May 30

MAY 7 THE COURTYARD GALLERY

event pick

Texas Olive Fest

resented by Texas Hill Country Olive Co. and set in its idyllic orchard in Dripping Springs, the Texas Olive Festival promises food and wine tastings, classes and demonstrations by gourmet chefs, a tour of the grounds, and so much more. Not only can you get a head start on stocking your pantry with everything you’ll need for fresh summer recipes from a wide array of local vendors, you can also learn new ways to use olives in your everyday life. For those not so gifted behind the stove, the festival offers health and beauty seminars with insights into all of the ways olives can be used outside the kitchen. The Texas Olive Growers Association & Council will be in attendance, hosting a panel discussion about olive farming. Kids activities, movie nights, and live music will provide fun for the family. So pack up the car and head out to the Hill Country for an olive extravaganza. Tickets are available at TexasOliveFest.com t. mendoza

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Opening Reception, 7pm Through June 27

Jared Steffensen: Torque and Axis Opening Reception, 5pm Through September 26 MAY 8-10 art of the pot

Oh, the Places You’ll go! Through May 9 THE CONTEMPORARY AUSTIN

Robert Therrien May 9 – August 30 Tom Friedman: Looking Up Opens May 10 Monika Sosnowska: The Stairs Opens May 10 BLANTON MUSEUM OF ART

Witness: Art and Civil Rights in the Sixties Through May 10 Re-envisioning the Virgin Mary Through June 14 Wildly Strange: The Photographs of Ralph Eugene Meatyard Through June 21 LORA REYNOLDS GALLERY

Noriko Ambe: Satellite View Through May 23

Collector's Preview Bus Tour, May 8, 5-10pm Studio Tour, May 9 & 10, 10am-5pm

DAVIS GALLERY

MAY 14 GALLERY AT THE ART INSTITUTE OF AUSTIN

MEXIC ARTE MUSEUM

Art Institute of Austin Photo Annual Gallery Opening Reception, 5pm Through June 25 MAY 30 MODERN ROCKS GALLERY

Nirvana “Nevermind”

Fat Smoke Through May 30

Contemporary Art Collection Through May 31 HARRY RANSOM CENTER

Alice’s Adventures in Wonderland Through July 6 UMLAUF SCULPTURE GARDEN

Eve & Shiva May 9 – August 30

i mage cou rtesy of te x as olive fest

MAY 2 VIOLET CROWN SPRING FESTIVAL

Robert Therrien, Folding tables and chairs, dates variable. Courtesy Gagosian Gallery. Photograph by Robert McKeever.

ON VIEW AT THE JONES CENTER

Robert Therrien MAY 9 â&#x20AC;&#x201C; AUGUST 30, 2015

ON VIEW AT THE BETTY AND EDWARD MARCUS SCULPTURE PARK AT LAGUNA GLORIA

New Acquisition: Tom Friedman: Looking Up New Works by John Grade and Monika Sosnowska

Jones Center 700 Congress Avenue Austin, Texas 78701 thecontemporaryaustin.org

Betty and Edward Marcus Sculpture Park / Laguna Gloria 3809 West 35th Street Austin, Texas 78703

Robert Therrien Exhibition Support: Linda L. Brown, MaddocksBrown Foundation, Amanda and Glenn Fuhrman, Gagosian Gallery, Vision Fund Leaders and Contributors Museum Support: Alice Kleberg Reynolds Foundation, Austin Community Foundation, Bank of America, Oxford Commercial, Pedernales Cellars, Vinson & Elkins LLP 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, and by an award from the National Endowment for the Arts. Art Works.

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arts & entertainment

m u s e u m s , g a l l e r i e s & t h e at e r

Art Spaces

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

artist spotlight

Elizabeth Chapin o n the co nnect i o n between f o o d and a r t

hen we last caught up with Elizabeth Chapin in October 2014, she was preparing for a solo show at Wally Workman Gallery. After perusing the artist’s incredible portraits, we were struck by the evocative use of food in her work. Chapin, who studied at both the University of Virginia and Parsons The New School for Design, says the food in her paintings is meant to create a universal connection between viewer, subject, and artist. “Food is something that we all partake in — we all have to. I think how you approach food is connected with how you love yourself.” Food is also a way we connect with our past. “It’s all connected together,” she says. “The way you [prepare food] connects back to the way it was done for you, and to the people that are no longer here who taught you to make those things.” In “Margaret and Lester” (above), the artist pays homage to an older couple who would host Chapin for dinner when she first arrived in Austin in 1999. “I loved the combination of their hospitality and warmth towards me. Politically, socially we were very different, but they were welcoming me in this beautiful way.” The deviled eggs in the picture are meant to represent more than the memory of a pleasant dinner between friends. “It reminded me of my childhood and my grandparents.” For many viewers, including the Alabama woman who recently purchased the original painting, the feeling is mutual. Wally Workman Gallery, wallyworkmangallery.com k. friel

may 2015 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

BULLOCK MUSEUM

1800 Congress Ave. (512) 936 8746 Hours: M–Sa 9–6, Su 12–6 thestoryoftexas.com ELISABET NEY MUSEUM

304 E. 44th St. (512) 458 2255 Hours: W–Sa 10–5, Su 12–5 ci.austin.tx.us/elisabetney FRENCH LEGATION MUSEUM

802 San Marcos St. (512) 472 8180 Hours: Tu–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 The THINKERY

1830 Simond Ave (512) 469 6200 Hours: T-Fri 10-5, Sa-Su 10-6 thinkeryaustin.org UMLAUF SCULPTURE GARDEN & MUSEUM

605 Robert E. Lee Rd. (512) 445 5582 Hours: T-F 10-4, Sa–Su 12–4 umlaufsculpture.org

image courtesy of elizabeth chapin

Museums

arts & entertainment

Galleries art at the den

317 W. 3rd St. (512) 222 3364 Hours: Tu-Sa 10-6, Su 12-5 artattheden.com Art on 5th

3005 S. Lamar Blvd. (512) 481 1111 Hours: M–Sa 10–6 arton5th.com ARTPOST:

THE CENTER FOR CREATIVE EXPRESSION

4704 E. Cesar Chavez St. artpostaustin.com

ARTWORKS GALLERY

1214 W. 6th St. (512) 472 1550 Hours: M–Sa 10–5 artworksaustin.com

AUSTIN GALLERIES

5804 Lookout Mountain Dr. (512) 495 9363 By appt. only austingalleries.com AUSTIN ART GARAGE

2200 S. Lamar Blvd., Ste. J (512) 351 5934 Hours: Tu–Sa 11–6, Su 12–5 austinartgarage.com AUSTIN ART SPACE GALLERY AND STUDIOS

7739 North Cross Dr., Ste. Q (512) 771 2868 Hours: F–Sa 11–6 austinartspace.com BIG MEDIUM GALLERY AT BOLM

5305 Bolm Rd., #12 (512) 939 6665 Tu-Sa 12-6 bigmedium.org

BIG MEDIUM GALLERY AT CANOPY

916 Springdale Rd, Bldg 2 #101 (512) 939 6665 Hours: Tu-Sa 12-6 bigmedium.org CAPITAL FINE ART

1214 W. 6th St. (512) 628 1214 Hours: M-Sa 10-5 capitalfineart.com

CO-LAB PROJECTS: N SPACE

(512) 473 2665 Hours: M-Sa 12–8, Su 12–7 farewellbookstore.com FIRST ACCESS GALLERY

2324 S. Lamar Blvd (512) 428 4782 Hours: Tu-Sa 10-7, Su 12-5 firstaccess.co/gallery FLATBED PRESS

2830 E. MLK Jr. Blvd. (512) 477 9328 Hours: M-F 10-5, Sa 10-3 flatbedpress.com

905 Congress Ave. at Nelsen Partners (512) 300 8217 Hours: W 5:30-8 co-labprojects.org

GALLERY 702

CO-LAB PROJECTS: PROJECT SPACE

GALLERY BLACK LAGOON

702 San Antonio St. (737) 703 5632 Hours: Tu-Su 10-6 gallery702austin.com

613 Allen St. (512) 300 8217 By event and appt only co-labprojects.org

4301-A Guadalupe St. (512) 371 8838 Hours: Sa 1-5 galleryblacklagoon.com

DAVIS GALLERY

GALLERY SHOAL CREEK

837 W. 12th St. (512) 477 4929 Hours: M–F 10–6, Sa 10–4 davisgalleryaustin.com

2832 MLK Jr. Blvd. #3 (512) 454 6671 Hours: Tu–F 11–5, Sa 10–3 galleryshoalcreek.com

DOUGHERTY ARTS CENTER

GRAYDUCK GALLERY

1110 Barton Springs Rd. (512) 974 4000 Hours: M-Th 10-9, F 10-5:30, Sa 10-2 austintexas.gov/department/ dougherty-arts-center EAST SIDE GLASS STUDIO

3401 E. 4th St. (512) 815 2569 Hours: Tu-Sa By appointment only eastsideglassstudio.com FAREWELL BOOKS

913 E. Cesar Chavez St.

2213 E. Cesar Chavez Austin, TX 78702 (512) 826 5334 Hours: Th -Sa 11-6, Su 12-5 grayduckgallery.com JULIA C. BUTRIDGE GALLERY

1110 Barton Springs Rd. (512) 974 4025 Hours: M–Th 10–9, F 10–5:30, Sa 10–2 austintexas.gov/department/ doughertygallery LA PEÑA

227 Congress Ave., #300 (512) 477 6007

Hours: M-F 8-5, Sa 8-3 lapena–austin.org LORA REYNOLDS GALLERY

360 Nueces St., #50 (512) 215 4965 Hours: W-Sa 11-6 lorareynolds.com LOTUS GALLERY

1009 W. 6th St., #101 (512) 474 1700 Hours: M–Sa 10-6 lotusasianart.com MASS GALLERY

507 Calles St. (512) 535 4946 Hours: F 5-8, Sa-Su 12-5 massgallery.org MONDO GALLERY

4115 Guadalupe St. (512) 296 2439 Hours: Tu-Sa 12- 6 mondotees.com NJ WEAVER

4620 E. Cesar Chavez, Bldg. B (512) 663 6690 By appointment only njweaver.com PUMP PROJECT ART COMPLEX

702 Shady Ln. (512) 351 8571 pumpproject.org ROI JAMES

3620 Bee Cave Rd., Ste. C (512) 970 3471 By appointment only roijames.com RUSSELL COLLECTION FINE ART

1137 W. 6th St. (512) 478 4440 Hours: Tu–Sa 10–6 russell–collection.com

M u s e u m s & Ga l l e r i e s

SPACE 12

3121 E. 12th St. (512) 524 7128 T-F 10-5 space12.org STEPHEN L. CLARK GALLERY

1101 W. 6th St. (512) 477 0828 Hours: Tu–Sa 10–4 stephenlclarkgallery.com STUDIO 10

1011 West Lynn Hours: Tu–Sa 11–5 (512) 236 1333 studiotenarts.com TINY PARK GALLERY

1101 Navasota St. #2 (512) 809 3242 Hours: Sa 12-5 and by appt. 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 WALLY WORKMAN GALLERY

1202 W. 6th St. (512) 472 7428 Hours: Tu–Sa 10–5 wallyworkman.com

WOMEN & THEIR WORK

1710 Lavaca St. (512) 477 1064 Hours: M–F 10–6, Sa 12–5 womenandtheirwork.org YARD DOG

1510 S. Congress Ave. (512) 912 1613 Hours: M–F 11–5, Sa 11–6, Su 12–5 yarddog.com

Fredericksburg AGAVE GALLERY

208 E. San Antonio St. (830) 990 1727 Hours: M-Sa 10-5 agavegallery.com ARTISANS AT ROCKY HILL

234 W. Main St. (830) 990 8160 Hours: M-Sa 10-5:30, Su 11-3 artisansatrockyhill.com 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 ANTIQUES & ART GALLERY

209 S. Llano (830) 997 0073 Hours: M-F 9:30-5, Sa 10-5 larryjacksonantiques.com THE GALLERY AT VAUDEVILLE

230 E. Main St. (830) 992 3234 Hours: M 8-6, W-F 8-6, Sa 8-9, Su 8-5 vaudeville-living.com WHISTLE PIK

425 E. Main St. (830) 990 8151 Hours: M-Sa 10-5 whistlepik.com

tribeza.com may 2015

TRIBEZ A Talk

foodie st yle

A n i n s i d e r ' s g u i d e to A u s t i n ' s h i d d e n g e m s .

by n i c o le beckley

Weige Kniv es

“I wanted to build a knife for my mother and my mother-in-law as a Christmas gift, that’s all I was going to do,” Travis Weige says. Looking to get away from his computer and into his shop, Weige started making knives as a hobby. In 2012, he founded Weige Knives and today has designed custom pieces for chefs Jack Gilmore of Jack Allen’s Kitchen and EatStreet’s Pamela Nevarez-Fisher, among others. Custom making each knife, Weige works with clients to select every element, from the shape

instagr a mmer of the month As the author of the Cocina Marie cooking blog and the cookbook Cooking With Marie: On Any Occasion!, Marie Saba has always had a passion for food. When she started getting creative with her kids’ lunches, her culinary projects took the form of rocket ships made of quesadillas and dolphins made out

of the blade to the type of wood used on the handle. “I take a clay mold of

of hot dog buns and maple sausage. Using the plate as a canvas,

the person’s hand holding a knife, then each knife is hand drawn,” Weige

Saba creates adorable edible scenes using fruits, vegetables,

explains. “Most knife makers use patterns; I don’t use any patterns. I never

cheese, and bread. “I’m with my kids all day and so you have to

make the same knife twice.” With an attention to detail and craftsmanship,

find something to do,” Saba says, “It’s fun, and we always have

Weige knives typically take a year to create,

supplies around.” The native Austinite (whose Instagram feed

and there’s a waiting list. But don’t worry,

was featured on Goop) takes scene suggestions from Instagram

you’ll be in good company alongside

and her kids help her create them. “It’s great,” Saba says, “I told

Paul Qui, who is having a knife built

my husband, I’ve never had so much fun in my life.” For more

for his forthcoming South Congress

information, visit cocinamarie.com and @mariesaba on Instagram

spot, Otoko. For more information, visit weigeknives.com

may 2015 tribeza.com

weige knives photos by Travis Weige; travis weige portrait by Alta Real Pictures

Spr i ng S i p s

With spring in full swing and grills fired up, Red Room Lounge’s Joelle Cousins shares some of her seasonal wine selections. Named Texas’ Best Sommelier at TEXSOM last August, the native Austinite advises looking for wines that are light in body, crisp, and with good acidity. Here are some of her picks: Hirsch ‘Heiligenstein’ Grüner Veltliner, Kamptal 2012 – It has light citrus flavors of white grapefruit, Meyer lemon, lime, but it has a sa-

Just for Kicks

vory element that can go really well with grilled vegetables and fish.

When Abbrev’s, a purported Austin-area restaurant devoted to

François Mikulski Bourgogne Passetougrains 2011 – It’s a Pi-

bo wasn’t expecting to have a viral hit on his hands. “I didn’t realize

not Noir/Gamay blend from Burgundy in France. The traditional

it would connect that much,” Palumbo says. Along with his brother

red grapes are light in body, but have great complexity and a lot of

Anthony, a chef in Pittsburgh, the Palumbos created a website for

cool flavors, herbal notes, mineral notes, and as far as the fruit’s con-

a fake restaurant, aiming to satirize overly pretentious culinary

“abbreviated versions of food,” debuted in February, Danny Palum-

cerned, it’s strawberry, cherry, and not very tannic. Bramare Malbec, Valle de Uco 2011 – It’s so great for barbecue. It’s got nice flavors of blueberry, black cherry; it’s a little more dark fruit

trends. While the restaurant is fake, the food featured on the site is completely authentic, down to the rabbit sausage used for the Rav N’ Ball meatball and the foie gras in the F.G. Tacs. “It was going to

style, but still very medium tannins. It’s got these flavors of campfire

be a hi-def photo, I just wanted it to be real,” Palumbo says. Enlist-

smoke, baking spices, and tobacco leaves that all pair really nicely

ing the programming help of comedian Ramin Nazer, who recently

with some ribs.

left Austin for L.A., the site has garnered over a million views, ac-

For more information, visit redroomatx.com

cording to Palumbo. Focusing on his own comedy career, Palumbo will be competing in the 30th annual Funniest Person In Austin contest, whose finals will be held May 18, as well as dreaming up another food-focused site. “I’m always trying to merge comedy and foodie culture, for some reason,” Palumbo says, “I’ve been around kitchens my whole life and I’m friends with chefs and it’s a big part of my life that I can’t really shake if I try.” For more information, visit abbrevsrestaurant.com

da n ny pa lu m b o p ortr a it by k ati e peng r a ; a b b r e v 's photo by J us ti n A ller

tribeza.com may 2015

www.eswealth.com | 512.250.2277 Jenny Fleming, CPA

Sara Seely, CFA

Find your Shade this May!

AUSTIN SHADEWORKS

Visit us at our new location! 8868 Research Blvd #101 | 512-472-1768 | austinshadeworks.com

The qui staff enjoying a pre-service family meal. Their time together before service begins usually only lasts 30 minutes, but itâ&#x20AC;&#x2122;s an important ritual for the entire team.

may 2015 tribeza.com

FAMILY MEALS A S TA F F T H AT EATS TO G ETHE R , S TAYS TO G ET H ER . T H E T R ADI TI O N O F FA MI LY MEA L S AT T HR E E C U L I N A RY H OT S POTS. B Y C A I T L I N M . R YA N | p h o t o g r a p h y b y h a y d e n s p e a r s

tribeza.com may 2015

rom the view of any noteworthy restaurant’s dining room, the service staff appears calm, composed and serene. The food arrives to tables perfectly plated and each dish is described with

precision. But take one step beyond the dining room floor into the kitchen and a tremendous amount of effort reveals itself. The relationship between kitchen and waitstaff is best described as a highly choreographed dance in which both partners must stay in concert — all within the constant constraint of time. The environment working within a high-end, highly trafficked restaurant is a demanding one, and to best set up the staff for success each night, many partake in the tradition of “family meal.” At the same time every day, the entire staff—from front to back of house—sits down to eat a meal as a group that’s been specially prepared by one of their own. Sometimes the food simply provides fuel for long night ahead, but more often than not, it carries a component of personalization and experimentation. The critically acclaimed qui, Gardner and Lenoir consider the family meal an important element of morale control, and each has its own distinctive way of carrying out the long-honored service industry tradition.

may 2015 tribeza.com

The sous chefs at qui take turns planning and

qui

At qui, family meal is not only held in the same esteem as dinner service for paying guests, but it’s used to reinforce the establishment’s high standards set by internationally revered chef and proprietor Paul Qui. “Our mission is to feed people well, so we believe that we should also feed each other well,” says Chef de Cuisine Jorge Hernandez. “We feel it’s important to sit down with your colleagues, pass food around, and enjoy each other’s company. That sense of conviviality is important to then be able to provide outstanding service to our guests.” One of qui’s sous chefs takes the lead on organizing and executing family meal, planning out a week or two at a time. Qui family meals promote the same kind of mind and flavor expansion the award-winning restaurant is known for. In house “farm expert” and chef, Jessica Rupert, uses family meal as a means to experiment with new crops of vegetables, while Hernandez went so far as to find the time to make a time intensive, Japanese-influenced paella made with sushi rice on the restaurant’s opening day. So successful was the family meal recipe that an adapted version of it wound up on the regular menu. The schedule needed to operate a restaurant is a grueling one, and at qui the first preparations begin at 8 am. The half hour the staff shares eating a meal side-by-side is a moment that marks mutual appreciation for all components of the operation. “When service starts, the entire team has to give it everything they got. To have just 30 minutes of sitting down at a table with each other and taking our time to eat — we remember why we push so hard the rest of the time. We work hard to people can enjoy the food they eat. So when we enjoy family meal, we remember our purpose.”

preparing family meals. Chefs use it as a time to experiment with new ingredients and sometimes, what happens at family meal becomes a permanent menu item.

â&#x20AC;&#x153;Our mission is to feed people well, so we believe that we should also feed each other well.â&#x20AC;? - C h e f de C u i si ne J o rg e H e rna nde z

tribeza.com may 2015

“Some of my favorite moments in restaurants have been watching a line of dining room staff shaking the hand of a line cook who’s just blown everyone away with their family meal offerings.” - ro be rto a inslie, ge ne ra l man ager

The Gardner staff gathers for a family-style serving of the restaurant’s latest creative takes on seasonal vegetables.

may 2015 tribeza.com

Right after Gardner opened, qui and Salt & Time sent over a family meal for the staff to enjoy as congratulations.

Gardner Since its opening in 2014, Gardner has made waves for its menu focused around seasonal vegetables — a surprising concept born from the duo (Ben Edgerton and Andrew Wiseheart) behind Contigo’s modern and meat heavy ranch cuisine. At the buzzworthy restaurant, all cooks share the responsibility of preparing family meal. One day it could be Chef de Cuisine Andrew Francisco, and on another, a specific line cook might be tasked with the job. “One of the goals of sharing a meal together is the opportunity for dining room staff and kitchen staff to interact in a way they normally wouldn’t during service,” says Roberto Ainslie, Gardner’s general manager. “Some of my favorite moments in restaurants have been watching a line of dining room staff shaking the hand of a line cook who’s just blown everyone away with their family meal offerings.” With ingredients as fine as those used in Gardner’s innovative dishes, it’s important that none goes to waste. Every product brought within the restaurant’s four walls will find a place of existence, be it on the menu or in the family meal. “We have been serving a striped bass dish with take on bouillabaisse,” explains Ainslie, as an example. “Parts of the bass that we don’t use for the filets we serve to guests get prepared confit and served on another dish. But that still leaves the bones and heads, some of which ends up in the stock we eventually pour over the filet table-side, and some of it ends up as rich fish soups we eat together before service.” The camaraderie of a family meal extends itself beyond the restaurant’s own staff, as well. When Gardner opened in the fall, fellow east side culinary stalwarts sent over family meals prepared by their own staffs to alleviate some of the pressure associated with a restaurant’s first tenuous days. “qui and Salt & Time sent us family meal as a way of saying congratulations on opening,” Ainslie says. “It’s a meaningful way to show respect to other restaurants that share an ethos about food and hospitality.” tribeza.com may 2015

“I tell these guys that I prefer they’d talk about normal stuff like, ‘What did you do yesterday?’ or ‘How’s the house hunting going?’ for a moment, before going into service and get their ass kicked all night.” - to dd du p l ec h an , ow n er

Lenoir This 34-seat Bouldin Creek establishment is best known for its small, romantic atmosphere and locally-sourced prix-fixe menu which is divided into inventive “field,” “air,” “sea” and “dream” sections. Founded in 2012 by Todd Duplechan and Jessica Maher, Lenoir uses family meals as a way to quite literally force its staff to take a much-needed break. “Because a typical day is so busy, if given the choice of not sitting down, they would not sit down,” Duplechan says of his hard-working kitchen and waitstaff. “[Family meal] is about getting them out of the kitchen, having something that’s set and regimented every day for a little bit of a break. As soon as service begins, our guys don’t get one. So this is a way to give them a little bit of a window.” Much like at an actual family’s dinner table, opting out is not an option. Duplechan says he himself did not grow up with a family tradi-

may 2015 tribeza.com

tion of catching up over a meal each night, so he’s careful to institute the routine in his restaurant. “I tell these guys that I prefer they’d talk about normal stuff like, ‘What did you do yesterday?’ or ‘How’s the house hunting going?’ for a moment, before going into service and get their ass kicked all night.” Lenoir adds a competitive bent to its family meals: One person is in charge of an entire week, and at the end of the month, the staff votes on the most outstanding series of family meals. The award? A gift certificate to indulge his or herself at another restaurant in town. As far as family meal cuisine goes, Duplechan says “there’s nothing off limits” and it doesn’t have to be defined by the restaurant’s typical menu. From run of the mill stews to a grandmother’s fried chicken recipe, Lenoir, like its counterparts, uses its own interpretation of the family meal concept as a way to bond and give thanks to its staff.

At Lenoir, one staffer is in charge of the entire week, and at the end of the month, the staff votes on the most outstanding series of family meals. The winner gets a gift certificate to another restaurant in town.

tribeza.com may 2015

Step inside four dream kitchens to f i n d o u t w h at â&#x20AC;&#x2122; s cooking.

may 2015 tribeza.com

by jaime netzer

p h oto g r a p h y by j e s s i c a pag e s

It’s so familiar as to be cliché: You’re with your group of friends, hosting a party at one of your houses, and inevitably the group drifts away from carefully decorated living rooms and tastefully lit formal dining rooms…to the kitchen. Filled with noise and light and fire and mistakes, any good kitchen is truly the heart of a home — whether you use your oven for frozen pizza or beef bourguignon is irrelevant. The four Austin kitchens featured here share a respect for that habit we all share, and an interest in tossing aside the formal for the comfortable. Go ahead; Pull up a barstool. tribeza.com may 2015

Tommy & Lauren Moorman Tommy Moorman, partner in McGuire Moorman Hospitality and chef, and his wife, Lauren, knew they needed a kitchen that was both functional and open. But the house they bought in 2008 was just 900-square feet, and its kitchen, was anything but functional. (There was no disposal, no dishwasher, and no overhead hood.) “I really think it was just sort of a room that had appliances in it,” Lauren says with a laugh. But an extensive redesign changed all that, complete with custom-made hood that the couple caved on after going through three regular hoods due to the high heat Tommy likes to cook with. “During dinner parties, our range is so hot that it would blow out the fan above,” Lauren says. In addition to their commercial ventilation, the kitchen also has a commercial

may 2015 tribeza.com

refrigerator and an all-gas range. The couple worked on the design with architect Jaime Chioco. “Most kitchens are the focus of the home, but in our case it really is the first thing you see when you walk in,” says Lauren. “And we had really specific ideas about what we wanted even before we started designing the project.” Lauren had always wanted soapstone counters, for instance. But she says that Chioco brought novel ideas to the table, so to speak, as well: “He thought of having different levels for the counters. Some are bar height and some are counter height, and it not only means that you can work and sit at them, but you can also sort of hide your work.” Proud parents of 15-month-old Paloma, Lauren and Tommy aren’t currently entertaining quite at their normal pace, but their dining room table is big enough to seat at least a dozen people. In fact, the table — from a family farm outside San Antonio — is so big that the couple literally made the house wide enough to accommodate it in the renovation process. Could there be a more charming example of form following function?

The moormans’ grilled lamb chops w i t h t z at z i k i a n d c u c u m b e r s a l a d.

15-month-old Pa lo m a h a n g s o u t i n t h e fa m i ly â&#x20AC;&#x2122; s k i tc h e n d e s i g n e d by architect Jamie C h i o c o.

tribeza.com may 2015

the maryes collab o r at e d w i t h H e l lo k i tc h e n to g i v e t h e r o o m a to ta l r e d e s i g n .

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Drew & katie marye Barbecue is important to Katie Marye and her husband Drew in more ways than one. First, there is the couple’s appreciation of the brisket process — (Drew will often rise at 5 am to devote an entire Saturday to it) — but there’s a strong personal connection with barbecue as well. All of the men in Drew’s family cook, Katie explains, and take special pride in their barbecue. “Drew’s brother is a chef at a restaurant on Block Island, Rhode Island, and it is really sweet to hear him call his brother and describe how long the brisket has been smoking [or] which rub he used this time. He is slightly obsessed with beef, but that’s part of his charm.” The couple also have barbecue to thank for bringing them together. During a barbecue Katie was hosting, Drew struck up a conversation. “I was making homemade barbecue sauce, and

he began asking lots of questions about my sauce recipe,” Katie says. “We went on our first date the next night.” Twenty years later, the couple continues cooking together in their 1950s Northwest Hills ranch-style home alongside their two sons, Jack and Graham. An interior designer, Katie says the home’s kitchen was “a constant frustration, with its dated finishes and poor layout.” So the couple set about a remodel, enlisting the help of Hello Kitchen, and Katie focused on the design elements, starting with a brass cabinet pull she’d fallen for. From there, the kitchen blossomed into countertops of honed Caesarstone quartz in Pebble, shiplap along the length of the wall behind the sink to contrast with the brass faucet, and a Fireclay Tile Paseo backsplash. The reimagined kitchen, which now connects to the dining and living rooms, feels like the true heart of their home, Katie says. “Meals, homework, and Lego assembly all happen in there,” she says. “The house isn’t large, but the remodel provided us a much more efficient and enjoyable way to live within the same footprint.”

h e l lo k i tc h e n d i d the overall redesign of the marye k i tc h e n .

tribeza.com may 2015

Andrew Sabola Working as a full-time consultant in finance for fifteen years meant a lot of meals eaten out for Andrew Sabola. So when he had saved enough, he and his husband, Esmaeil Khaksari, moved to Austin, built a house on the east side, and cooked at home constantly on the big grill beside their tiny pool. Back in Boston, the couple had cooked together often, but at first, their attempts were more formal. “But it turned into fighting over cooking, like ‘You plated that wrong,’” Sabola says with a laugh. “We realized no one cares when they come over. It’s all about the social aspect.” Those social ties are strong for the couple here in Austin; Sabola says his group of friends often rotates hosting dinner parties that end in “going through way too many bottles of wine and breaking out into ‘80s power ballads.”

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Sabola’s kitchen is perfectly suited to hosting such a get-together, from commercial pull-down faucets to two double-wide sinks. “We tried to pick materials that would be hard to destroy,” Sabola says. In stark contrast to the cramped, 1850s spaces of Boston, Sabola’s kitchen was made custom 42-inch counters, and tall ceilings. (Sabola and his husband are both about 6’4”.) “In the summer you can throw a bunch of stuff on the grill, get in the pool up to your neck in the water and have a margarita close by,” Sabola says. Sabola’s love of food extends beyond his own kitchen, too, This spring, he opened Gelateria Gemelli on East Sixth with partner Meghan Erwin. On the heels of a trip to Italy to learn how to make gelato, the duo offer a simple, comforting menu (try the Vietnamese coffee gelato) — not unlike what Sabola loves cooking best in his own home.

w i t h a n o p e n f o r m at a n d i n d u s t r i a l f i xt u r e s , t h e k i tc h e n i s a p e r f e c t s pa c e f o r e n t e r ta i n i n g .

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Emily Ramshaw & David Hartstein Emily Ramshaw and David Hartstein’s chief motivation for the renovation of their home was entertaining. Ramshaw, editor of The Texas Tribune, and Hartstein, independent filmmaker, director and producer, have a big circle of overlapping friends — “in the film community and the media universe” — and wanted to create a space that was more open, “where we could eat and drink and work and cook and connect without all the walls in the way.” So they did just that, knocking down all the walls in the main living area of the house, to create one open space. They also raised the ceilings by four feet and put in clerestory windows. And they established a kitchen that was more organically linked to their outdoor space, critical because Hartstein is serious about grilling and smoking. So serious, in fact, that he has

a thermometer with an alarm that alerts him overnight when his 18-hour smoking projects are in danger of temperature change. Those nights, Ramshaw says, Hartstein sleeps on the couch and “the whole house smells like brisket.” The following day, the couple invites a crew over, who come with side dishes, and they light a fire pit and relax. The kitchen itself boasts Minas soapstone counters, a Fireclay tile backsplash and “layers and layers of natural light,” Ramshaw says. The cabinets are painted in Sherwin Willliams Greenfield — a welcome pop of color among wood and stone and light. The design of the kitchen is critical, Ramshaw explains, because though the couple owns a beautiful dining room table, weeknights often find them in the kitchen, laptops open, working late into the evening. “One of us is often whipping up something while the other of us is finishing a story or pounding off an email about a location for a film,” Ramshaw says. “Then we find a half an hour to eat together and talk about the day.”

A u s t i n - b a s e d m u r r ay legge architecture l e d t h e k i tc h e n ’ s redesign.

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earthly delights F r e s h lo o k s f o r s p r i n g i n s p i r e d by t h e g a r d e n .

Photography by Kate LeSueur St yling by L auren Smith Ford A s s i s ta n t S t y l i s t B r i t t T o w n s

Yo u m ay n ot k n o w t h e s e a r t i s t s , b u t yo u c e r ta i n ly k n o w t h e i r w o r k . 64

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Thi nk a b ou t the last time you saw a photograph of a juicy burger or an irresistible pasta dish. With our penchant for lifestyle magazines, foodie blogs and recipe-filled Pinterest boards, chances are you come across photos like that fairly often. But did you know there is a whole team of people tasked with make that delicious dish look, well, even more delicious? Here in Austin there is a small, but highly successful, group of food stylists who have carved a career out of making food look photo-worthy. Equal parts science, art, and passion, food stylists are called upon for editorial, commercial and packaging shoots to gloss, shine, squeeze and primp the food that we drool over.

Tyna Hoang applies vegetable oil to give her dish that photo-ready shine.

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Hoang splits her time between food styling and catering with her company, Mission Collective.

Duri ng pr epar at i ons for a recent photo shoot with High Brew

Coffee, food stylist Tyna Hoang found herself shoving trays of clear beads into her oven to create the perfect “ice cube.” “The whole house smelled like burning plastic,” she says, laughing. “It was disgusting. My sister came home and was just like, ‘What are you making?’” Despite the toxic odor, the result was a surprisingly realistic plastic ice cube, one that won’t melt under hot studio lights and allowed Hoang to create a picture-ready ice coffee for her client. A relative newbie to the food styling world (Hoang started doing it professionally about a year ago), this art school grad is already making her mark. In addition to working on the High Brew project, Hoang just wrapped an editorial job with Oak Street Magazine. Says Hoang, “[The piece] is called ‘Food meets geometry.’ It is using food as a medium and turning [it] into sculpture.” “Taking food off the table” and turning into art is Hoang’s specialty, as is evidenced by the artfully designed quiche sitting in front of her during our interview. Unlike many of us who would see a recipe for a mushroom and onion tart and think, pardon the pun, ‘easy as pie,’ Hoang’s work is deconstructed and topped with beautiful mushrooms and shaved fennel,

a look that is more inspiration board than breakfast dish. Perhaps it is her art school training or her years spent as a caterer with her company, Mission Collective, that has given Hoang such a unique perspective on styling. “My process is exploring this whole concept of taking it out of it’s element… I like using it more like a tool,” says Hoang. Though she brings an innovative sense of design to her work, Hoang still looks to Meghan Erwin and Tina Bell Stamos for inspiration. “I met with Tina Bell Stamos a year ago and asked her how to get into this,” says Hoang. “It’s so new in Austin, and it’s hard to find work here, so I just started doing it for myself.” Using her own Instagram and work with Mission Collective as a portfolio of sorts, Hoang has begun garnering attention and recently landed a gig with Ptarmak, an Austin-based branding firm. “They work on a lot of branding for companies, so any time they do something with food I’ll come in,” Hoang explains. Though Austin isn’t a food styling hotbed like San Francisco, New York, or even Kansas City, as our culinary scene continues to grow, so to will opportunities for creatives like Hoang. In the meantime, she says she’ll continue to hone her craft, test recipes, and work on creating photos so good, you can practically eat them. tribeza.com may 2015

Meghan Erwin is one of Austin’s most in-demand food stylists and counts world famous companies among her clients.

do you know what it’s like to herd live

lobsters? St. Louis native Meghan Erwin certainly does. During a recent commercial shoot for a major seafood restaurant chain, Erwin found herself on the floor of a studio wrangling live lobsters to get the perfect shot. While it may not sound glamorous, it’s all in a days work for this Missouri native. “A lot of your day on jobs is sorting, picking through,” explains Erwin. “I’ll be on shoots, and I’ll be going through a hundred bags of chicken fingers to find the perfect length and size. You just find pretty pieces.” Like most in her profession, Erwin’s journey from journalism student at the University of Kansas to a sought-after food stylist who flies

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around the country for projects has been interesting. “It all fell together in this weird way,” says Erwin. “I would read cookbooks like novels, and I just wanted to be in this world.” And so, at the urging of a chef friend, Erwin left her event planning job for an internship at Boston’s America’s Test Kitchen — and ended up landing a full time job with the company. While there, Erwin began developing recipes and learning the food style trade as an apprentice. Though she didn’t know it at the time, Erwin’s talent and passion soon had her landing big name commercial clients like Joe’s Crab Shack, Whataburger, and editorial work like cookbook Jack Allen’s Kitchen.

In 2010, Erwin left the Test Kitchen and moved to Austin with her husband, Brian. At the time, there were few — if any — stylists in town, and Erwin quickly built a reputation for her talent and attention to detail. Armed with a toolbox stuffed with brushes, vegetable oil, condiments, and Q-Tips, Erwin landed a job styling the Austin American-Statesman’s Thanksgiving spread, and a gig working with hometown hero Whole Foods Market. National companies followed shortly behind, and Erwin found enough work to launch a lucrative freelance career. “It just took off and word of mouth is the best way to get hired. I’ve been lucky to have pretty loyal clients,” she says. Though she will still jet off when a client needs her, five years after moving to Austin, Erwin says she’s seeing more and more work pop up closer to home. “I’ve noticed in the past, probably two years, I’ve done jobs that were styling and photography for a mom and pop restaurant that was just like, ‘we’ve been open 30 years and now we know we need professional photography and stylists,’” explains Erwin. “That’s sprung up in the past two years in Austin, in San Antonio, in Houston, everyone’s realizing [they] need a web presence, need an Instagram presence, need professional photos.” And as long as those people need food stylists, Erwin says she’ll be around to offer her services. “To have a freelance career, to me, it feels like a luxury. I feel really lucky to be in Austin.”

Erwin says her most important tool is a sharp knife.

Syringes and squeeze bottles allow food stylists to place condiments perfectly.

Scissors can make sure an errant piece of lettuce is perfectly sized. (Also, you know Erwin’s trick to getting a great burger shot? “Giving it a good squish.”)

A food stylist’s survival kit often resembles an artist’s toolbox.

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Stamos says the most common misconception is that food stylists don’t make the food they’re working with. Usually they do — from scratch.

Stamos’ kit is stocked with Q-Tips in every size.

A spray bottle of vegetable oil gets that perfect sheen.

Stylists need a meticulous attention to detail — and a bevy of paintbrushes.

While the top of this soup is made from peas found at Boggy Creek Farm, Stamos uses instant mashed potatoes on the bottom so the soup

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comes all the way to

Since she began cooking at a young age, Stamos says she has always been drawn to the culinary world.

Tho ugh they did n’ t k now each other at the time, both Tina

Bell Stamos and Meghan Erwin’s journeys both began at the University of Kansas. Stamos, a Kansas native, grew up in the tiny town of Stockton, where the only grocery store closed every day at precisely 5 pm, leading Stamos to take matters into her own hands. “I started cooking before I could safely cook,” Stamos laughs. “[Growing up], buying a box of Life Cereal was an indulgence,” says Stamos. “My parents always said if you want something you have to make it. They were like, ‘learn to make cookies if you want cookies,’ so that’s how I learned to cook.” Despite her lifelong love of the culinary arts, Stamos decided to focus on art history in college, and made plans to go into museum curation. While in graduate school, Stamos returned to her childhood love of cooking, and began her own catering company. “The catering business did well, and so I decided to ditch grad school and go for it,” say Stamos. “I always wanted to be with food. It’s always been my passion.” After five years spent catering, a photo producer friend at Hallmark Magazine (it has since folded), contacted Stamos to do some work for the magazine. While there, she met a food stylist and began to apprentice under her. “That’s where I met the woman I wound up doing an apprenticeship with,” explains Stamos. “I did an apprenticeship in San Francisco

for three years with a really good stylist. That’s kinda how you learn it, by assisting and doing it.” Since that fateful meeting, Stamos has continued to build a reputation not only as a stylist, but as a chef, too. “The biggest misconception is that they’re not making the food. People always think I’m working with a chef, and then I just make it pretty.” Stamos says that the time she’s spent in her kitchen makes her a better stylist. The precision and science behind cooking gives Stamos an even better understanding of the precision needed to execute, say, a great editorial shot or an inviting packaging design. With a reputation for great work, dozens of companies including H-E-B, Texas Monthly, and Whole Foods have tapped Stamos for her styling savvy. In fact, if you’ve ever been convinced to grab a bag of Whole Foods Pad Thai or a box of 365 Organic Macaroni & Cheese because of its picture, you have Stamos’ talent to thank. Stamos is quick to admit that many people just don’t understand what she does for a living, a sentiment echoed by fellow stylists Erwin and Tyna Hoang. “I always call it ‘making soup out of air,’ and this is how this career has been, too,” she says. “That’s how I managed to piece it together consistently. [It’s like] a food shoot, and you’re just like, ‘let’s start here’ and you figure it out as you go along.” tribeza.com may 2015

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Sala & Betty is serving â&#x20AC;&#x153;offbeat American cuisineâ&#x20AC;? crafted from scratch at its new Airport Boulevard restaurant.

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restaurants opening weekly, it can be difficult to keep track of what’s in your very own neighborhood, let alone all around town. The next few months will welcome dozens of restaurants, with everything from innovative concepts like Apis Restaurant & Apiary, to classic chains like the New York-based Shake Shack, to new ventures from well-known chefs like Launderette. Perhaps the most interesting thing about the city’s explosive culinary growth is where it’s happening. Gone are the days when downtown was Austin’s only fine dining destination (though it still houses dozens of noteworthy restaurants). Instead, Austinites can head to nearly every neighborhood in the city to find innovative and interesting fare that is well worth the trip. So the next time you’re heading out for a meal, relish in the bounty of different cuisines — and different neighborhoods — you have to choose from.

Sala & Betty’s build-yourown biscuit sandwich just may replace your daily breakfast taco.

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5201 Airport Blvd.

As a child, Chef Teresa Wilson and her sister, Toni, adopted the monikers Betty and Sala, respectively.

This adorable Airport Boulevard place is a go-to destination any time of day. For breakfast, create your own egg and biscuit sandwich with toppings like bacon, sausage, green chili queso and more. For lunch, pick from the restaurant’s menu of soups, sandwiches, or main dishes. Dinner is a bit heartier with starter selections like chicken and dumplings, and entrees like spice crusted albacore tuna. Bonus? In addition to dine-in and take out options, Sala & Betty also has a drive-thru to make eating out a snap.

Hit up Sala & Betty’s d r i v e-t h r u for hearty meals in a r u sh .

123 W. Sixth St.

506 West Ave. (Late Spring 2015)

From the folks behind 24 Diner, Arro, and Easy Tiger, Italic is the ELM Restaurant Group’s endeavor into Italian fare. Indulge in pizzas, pastas, antipasti, salads, and more in this large — but comfortable — space.

Also, make sure to keep an eye out for Irene’s, another ELM restaurant slated to open soon in downtown Austin. Whereas Italic has a modern, spacious interior, Irene’s promises to offer the “the soul of an unpretentious dive bar” but with an emphasis on design and hospitality. Enjoy American fare, housemade boozy punches, and even baked goods.

DAI DUE Ladies, gather all your best gals and head to Dai Due on Tuesdays for the butchery/ restaurant’s “Ladies Night” deal. The night kicks off in true style with a little Dolly Parton, and guests can choose an a la carte 6-ounce cut for just $10 each. itali c p h o t o b y Va n e s s a E s c o b ed o Bar b a

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l’estelle kitchen

wu chow ( Pr oj e c ted o p e n i n g mid -s u mmer 2 01 5 )

Expect big things when the crew behind Swift’s Attic launches its next project, Wu Chow, this summer. Elevated Chinese food is the cuisine of choice at this downtown restaurant, and lucky Swift’s Attic diners have been privy to previews of the menu over the past few months.

Holly and Craig Nasso are at the helm of Rainey Street’s newest destination, L’Estelle Kitchen House & Yard.

Fork & Vine

3010 W. Anderson Ln.

Touting “Austin-inspired cuisine,” Fork & Vine is quickly becoming a North Austin dining destination for its creative menu. Enjoy shared plates like a housemade charcuterie board, fried alligator, and broiled oysters, or indulge in full meals like roasted chicken with green chorizo, and mole rojo, or a Niman Ranch pork chop with fresh greens, cauliflower puree, and housemade mustard.

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Waller Creek Pub House 603 Sabine St.

Tucked away just off Sixth Street, Waller Creek Pub House quietly opened during SXSW and has been actively adding to its menu ever since. This brand new bar/restaurant now serves craft beers and promises “elevated pub food” like sandwiches, salads, burgers, and tacos. As nearby Waller Creek continues its epic revitalization project, expect to see even more dining options pop up.

Enjoy yard seating and a rooftop garden at this new Rainey Street gem. What was originally conceived as a private residence for local architect Craig Nasso was reimagined after Rainey Street’s explosive growth over the past few years. While guests dine on Southern-inspired French fare in the yard, Bistro L’Estelle plans to host cooking classes and wine tastings in the interior space.

88 1/2 Rainey St.

(Projected opening late spring 2015)

more secrets...

La v Head to this French restaurant on Tuesdays and Wednesdays from 5-7 pm and receive half off thousands of bottles of wine. If the vino isn’t enough to get you in the door, remember laV is home to one of Austin’s best wine lists. (Don’t believe us? Sommelier Vilma Mazaite was recently named a 2015 Sommelier of the Year by Food + Wine Magazine.)

Chef Lane Cole II creates a menu fusing of Southern fare and traditional European recipes. tribeza.com may 2015

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This marketplace + kitchen

2401 East Cesar Chavez

is one of the newest additions to the seemingly unstoppable East Cesar Chavez restaurant scene. Designed to invoke a coastal cottage feel, Mongers prides itself on serving fresh Gulf seafood directly from the boat to the consumer. Chefs Roberto San Miguel and Shane Stark will helm the restaurant’s kitchen, which includes a raw bar and offers a seasonal rotation of menu items.

otoko, central standard & Café No Sé

South Congress Hotel (Projected opening summer 2015)

Paul Qui made headlines in March when it was announced he would open Otoko in the South Congress Hotel this summer. This 12-seat restaurant was inspired by Qui’s frequent trips to Japan, and will serve small bites with an emphasis on sushi. Meanwhile, Executive Chef Michael Paley will oversee Central Standard and Café No Sé, serving American standards and California-inspired dishes, respectively.

C h e f s R o b e r to S a n M i g u e l a n d S h a n e S ta r k a r e b r i n g i n g f r e sh G u l f s e a f o o d d i r e c t ly f r o m t h e b o at to yo u r p l at e .

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Chef Shane Stark also served as executive chef of Kenichi.

Mongers Market + Kitchen is bringing fresh seafood to the east side.

more secrets...

El Naranjo While parking downtown is always a drag, parking on Rainey Street can be a nightmare. El Naranjo takes it from terrible to tolerable. When dining in the restaurant, show your parking stub to receive a complimentary guacamole appetizer. Pair it with one of El Naranjo’s divine margaritas and watch your cares

SPUN 1912 East 7th St., suite c (Projected opening late spring 2015)

Consider SPUN the merging of science and sweetness. Sisters Christina and Ashley Cheng create housemade ice cream right before your eyes using locally-sourced ingredients, organic cream and milk from small Texas dairies. Using liquid nitrogen and a unique spinning technique, SPUN transforms these humble ingredients into unique flavor combinations.

Osterio Pronto, burger bar & corner restaurant JW Marriott - 110 E. Second St.

These three very different restaurants all call the sprawling new JW Marriott home. While Osterio Pronto and Corner Restaurant cater to the sit down dining set with Italian- and Texas-inspired fare, respectively, Burger Bar is walk-up burger joint in the heart of downtown Austin.

— parking or otherwise — melt away. tribeza.com may 2015

Chef Taylor Hall honors the honeybee at his new venture, Apis Apiary & Restaurant

more secrets...

Juniper

Counter 3. Five. VII

2400 E. Cesar Chavez St. #304 (Projected opening mid-summer 2015)

315 Congress Ave. Ste. 100

Uchi’s former Creative Director Nicholas Yanes will open his hotly-anticipated restaurant on the east side this summer. Juniper, which draws culinary inspiration from Northern Italy, joins an extensive list of Italian-inspired restaurants opening across the city this year.

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Consider this restaurant akin to dining in your best chef friend’s kitchen. Grab a spot at the expansive counter and choose from three, five or seven courses (get it?). Chefs Eric Earthman and Lawrence Kocurek have crafted an intimate experience that feels more like a dinner party than a stuffy restaurant. Menu changes seasonally, so plan accordingly.

uchiko Talk about a hidden gem. On the first Sunday of every month, Uchiko, the restaurant that birthed culinary superstars like Tyson Cole and Paul Qui, hosts the Food and Wine Project. Inspired by weekly visits to farmers’ markets around town, the Food and Wine Project is a chance for chefs to venture outside of Uchiko’s traditional Japanese fare and create something truly unique. For $75 patrons can enjoy seven courses with wine pairing — and perhaps even a sneak peek at Austin’s next top chef.

Undoubtedly one of the more

unique restaurants to open recently, Apis Restaurant & Apiary serves a meal with a mission. From its perch on six acres overlooking the Pedernales River, Apis, led by Chef/ Owner Taylor Hall, features dishes inspired by the property’s gardens

23526 Highway 71 West, Spicewood, TX

and 20 beehives. The apiary influences nearly every aspect of this destination restaurant’s ethos, from its apiary-themed interiors to its house honey.

416 Bar & Grille 5 01 1 B u r n et R d. # 1 5 0

Big name chefs continue to flock to Burnet Road, turning it into a dining destination with the addition of restaurants like Eric Silverstein’s The Peached Tortilla, Steven Dilley’s second Bufalina outpost, and Bryce Gilmore’s mysterious new restaurant project. The latest restaurant to open, 416 Bar & Grille, draws inspiration from its North Central Austin neighborhood offering accessible, American-inspired dishes like fried chicken, shrimp and cheese grits, and chicken pot pie.

Apis’ locally-sourced, globally-influenced cuisine is the star at this Spicewood destination.

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M e e t t h e R ya n s â&#x20AC;&#x201D; t h i s s t y l i s h couple has worked in some of t h e g r e at e s t r e s ta u r a n t s i n t h e w o r l d. N o w, t h e y h av e s e t t l e d i n A u s t i n to b r i n g t h e i r m a n y ta l e n t s t o M c G u i r e M o o r m a n H o s p i t a l i t y. by lauren smith ford p h o t o g r a p h y b y m o l ly w i n t e r s i l l u s t r at i o n b y k e l ly c o l c h i n

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A peek inside the l i g h t- f i l l e d h o m e o f LA -t r a n s p l a n t s a n d MMH team members, Gr e g a n d Da i s y R ya n ; t h e i r b e l o v e d p u p, marlowe.

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Gr e g , f r o m a fa m i ly o f fa rm e r s a n d Da i s y, f r o m a fa m i ly o f f o o d i e s , h av e a n i m pressive collection o f p ot s a n d c o o kbooks.

Where did you two meet? We met while we were both working at Per Se restaurant in New York City. What are your roles at MMH? Greg: General Manager at Jeffrey’s and Josephine House Daisy: Assistant Beverage Director for MMH How did you come to work there? Greg: When Daisy and I decided to move closer to home (she is from the Santa Barbara area, and I am from a farm town in the Willamette Valley in Oregon), we had just gotten married and our “honeymoon” of sorts was driving across the country to eat throughout the U.S. One of our stops was Austin, and we had dinner one night at Jeffrey’s. It was just a great experience, something we even talked about months later. It became a reference point for everywhere else we ate. When did you meet Larry McGuire? About a year ago, in Los Angeles, we ran into him and introduced ourselves and told him

that we had a great meal at his restaurant and that it meant a lot to us. We left it at that. It was a coincidence that two days later he was staying at the Beverly Hills Hotel (where I was working at the time). We re-introduced ourselves and talked about Austin, New York and LA restaurants. We stayed in touch here and there and sometime in August, he emailed me saying that the General Manager position at Jeffrey’s was open and asked if Daisy and I wanted to check out Austin again. We came down for a weekend, met the whole team, and felt a great community immediately. We didn’t think we would leave LA, but we saw a great opportunity with MMH and really loved Austin. We moved here in October. How did you get interested in this industry? Greg: After finishing college and preparing to go to law school, I caught the restaurant/hospitality bug. I started cooking a lot and decided to head to culinary school instead. I found that I had a knack for it, and ultimately I really loved people who worked in restaurants and just the overall experience. I like the blend of being on

your feet and using problem solving skills on a minute to minute basis. Daisy: Food was always very important in my house growing up. While a lot of people say their mother is the best cook, my mother truly is fabulous. She is, and always has been, very experimental. Cooking was always more than just a necessity in our house, it was a hobby — and something that we did together. I attended San Francisco State for a semester and then moved to LA where I attended community college for a while. At the time, I was working in a small cafe, and my job seemed to always take precedent over school. That’s when I realized I was crazy, and it was clear that restaurants were the place that I really wanted to be, so I applied to The Culinary Institute of America in Hyde Park, N.Y. and left California six months later. What did you do before arriving at MMH? Greg: I am from a family of farmers [who live] 20 minutes south of Portland, so that is what I spent most of my time doing when I was kid. I went to University of Oregon in Eugene and then tribeza.com may 2015

A f t e r m ov i n g to Au s t i n f r o m LA t o w o r k w i t h L a rr y M c G u i r e at M M H , t h e s t y l i s h couple found the ‘hood for them in East Austin.

went to culinary school at the Le Cordon Bleu in Portland. After finishing culinary school in Portland, I moved to New York and worked at Tribeca Grill for the first couple years, and then spent the next six years working for Thomas Keller at Per Se. Daisy and I moved from New York to LA where I was working as the Restaurant Director of The Polo Lounge at The Beverly Hills Hotel for a year before we moved to Austin. Daisy: I was born in LA. When I was five, my parents moved us to the Santa Ynez Valley, just north of Santa Barbara. My parents opened a garden design center when I was eight. We spent a lot of time traveling to Europe on buying trips for the store. I suppose that helped me fall in love with food. While attending the CIA, I cooked at Charlie Palmer’s flagship restaurant in Manhattan. After graduating, I went to work for three years in the front of the house at Per Se. After Per Se, I went on to work in the dining room at Danny Meyer’s, Gramercy Tavern, The Chef’s Table at Brooklyn Fare, and did some service and beverage consulting for a private event space and cooking school. After Greg and I moved

may 2015 tribeza.com

to LA, I helped open The Line Hotel in Koreatown as the Beverage Director for Roy Choi’s restaurant group. What are your favorite beverages at the moment? Greg: There is so much great beer in this town. Strange Land, Live Oak and Jester King are my three favorite breweries right now. Daisy: I am a sucker for grower champagnes. If we are out for a nice meal, we like to drink champagne all the way through. It really goes with everything, and it just makes you feel right. Where was the best meal of your life? Greg: I am not sure if I can pick one. I feel like I have had a lot of “life-changing” meals. I can tell you that my last favorite meal was just a couple weeks ago in San Francisco at The Progress. We went for Daisy’s birthday, and it was an amazing experience. From the food that they are doing to the service, everything at that restaurant is top notch.

Daisy: A great meal relies on so many things. If we are talking strictly food, I would have to say Brooklyn Fare, or perhaps some of the meals I had while in Italy. But if we are going for all around experience, some of the best meals I have had in my life have been at Gramercy Tavern or just in my parents’ backyard eating pizza and drinking cocktails (they have a pretty amazing pizza oven). What are your three spring style essentials? Greg: You are asking a guy that wears a suit and tie 90 percent of his life. I am looking for some lighter weight fabrics for suiting and maybe some ties that go outside of my usual gray/black color scheme. On my day off, I will be in jeans, a T-shirt, and a pair of Vans. Daisy: All I really want is to find the perfect dress — one that you can just throw on and you are good to go, the kind that looks good with all shoes. My New Year’s resolution for the past four years has been to wear more color. I bought some Monokel sunglasses recently, and they make me really happy.

Gr e g R ya n , t h e G e n e r a l M a n a g e r at J e f f r e y â&#x20AC;&#x2122; s a n d J o s e p h i n e H o u s e , a n d h i s w i f e Da i s y R ya n , t h e A s s i s ta n t B e v e r a g e D i r e c t o r at M M H , at h o m e i n t h e i r A u s t i n d i g s. T h e y m e t w h e n t h e y b ot h w e r e w o r k i n g at P e r S e i n NYC .

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i n s p i r at i o n b oa r d

Ins piration Boa rd:

Natalie Sideserf Sideserf Cakes For Natalie Sideserf, a hyper-realistic cake sculptor, everything has the potential to become a cake. “It’s the first thing that pops in my head,” Sideserf says, “I’m just always thinking about cake and what would translate well.” And nothing is offlimits, including herself. In 2013, Sideserf drew national attention for her own wedding cake, which featured the bloody disembodied heads of herself and her husband-to-be, Dave, as well as the words “’Till Death Do Us Part,” inspired by Dave’s love of horror movies. “We were married at the Alamo Drafthouse, so it kind of went with the movie theme.” A fine artist by training, Sideserf graduated from Ohio State in 2008 with a concentration in drawing and painting before discovering her talent for sculpting cakes. At a friend’s urging she tuned into some cake-focused Food Network shows and got inspired to try it herself. “Instead of approaching the cake how maybe you’re taught if you went to pastry school, I approached it how I would with my own background and went from there.” Drawing inspiration from hyper-realistic sculptors like Ron Mueck and Evan Penny, Sideserf works from photographs to capture an extreme level of detail in each piece she creates. Carefully designing each creation, Sideserf will spend 20 to 40 hours on a cake, or more if it calls for a higher degree of detail. After planning a structure to keep the cake upright, she bakes and stacks the cake before covering it in the material, often modeling chocolate, that will be sculpted, and then hand-painted and airbrushed. A Cleveland native, Sideserf’s five years in Austin has fueled her creativity. Most recently she’s been working on bringing something to life that doesn’t exist in the real world — the Piranha Plant from Nintendo’s Super Mario Bros. “I’ve been researching plants, Venus fly traps,” Siderserf says, “and coming up with this creature and how I think it would look if it really existed.” Virtual reality has never been so delicious. n. beckley

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p h oto g r a p h y b y b i l l s a l l a n s

nata lie' s

Inspiration Board

11.

6. 10.

1. A book of Ron Mueck's artwork—I reference his hyper-realistic sculptures when making human-shaped cakes. 2. Paint Brushes—A background in art has made hand painting my preferred technique to add color to cakes. 3. Edible fake blood—Sometimes I use special effects makeup techniques on cakes. This “blood” is one of many examples of an edible equivalent to FX makeup materials that I have found by experimenting. 4. Kitchen Aid Metal Paddle—An essential cake-making tool. 5. My mother's hand-me-down Cleveland Browns sweatshirt—I grew up in Cleveland and will root for the Browns no matter how many times they lose. 6. Horse tooth necklace from Chile—My husband got me this gift while traveling for work. He knows me too well. 7. Dusting Pouch Filled with Cornstarch—A dusting pouch helps lay an even amount of cornstarch on a surface to keep sugar-based materials from sticking. 8. Rolling Pin—The rings on the ends of the pin help to roll materials to an even thickness. 9. Food-safe Palette—I mix gel food coloring and edible powdered colors on a palette, similar to working with traditional fine art paints. 10. Food safe sculpting tool—My cake sculptures are extremely detailed and this tool's fine point makes it my go-to. 11. Scratch Marshmallow Fondant Mixed with Modeling Chocolate—My preferred material to sculpt with. Its texture is similar to clay and it tastes great! tribeza.com may 2015

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style

pick Bribery offers both sweet and savory pastries in a whimsical atmosphere.

Bribery Bakery

Pastry chef Jodi Elliott plans on opening a second Bribery location later this year.

A c a s ua l b a k ery by day a n d s o p h i s t i c at ed d e ss ert b a r by n i g h t, at B r i b ery B a k ery yo u c a n h av e yo u r c a k e a n d e at i t to o.

fter spending 15 years as a celebrated restaurant pastry chef, Jodi school and London to work at the famed The Savoy Hotel — Elliott’s pasElliott recently opened Bribery Bakery on Wells Branch Parkway, sion for baking began at home in her grandmother’s kitchen. At only eight giving the neighborhood a warm, cozy café offering cakes, cook- years old, Elliott remembers her “Meme” sharing family recipes for baked ies, and more. Though it has only been open for a few weeks, Bribery is goods, including a delectable coconut cake that is now featured on Bribalready attracting regular customers and a growing list of signature items. ery’s menu. “She used to call it Five Day Cake because the process is so (Insider tips, don’t leave without a cinnamon roll … or two.) Outfitted with long,” Elliott says. “It really doesn’t take five days!” vintage chairs, tables, and bursts of bright colors on the walls, the quirky Baking is nostalgic for Elliott, a feeling that permeates throughout her shop is the perfect place to grab a leisurely breakfast with friends or sink bakery. As customers indulge in a slice Maple Pecan Pie or a Giant Chocointo a plush, velvety chair with a good book and a frothy latte. And soon, it late Chunk & Pecan Cookie, they are also getting a piece of Elliott’s family will transition into a nighttime dessert bar offering plated masterpieces to history. “My grandmother would always send pecans for Christmas gifts,” enjoy along with cocktails. says Elliott. “She’d send everybody all over the country a 5-pound bag.” If you experience a sugary déjà vu during your trip to Bribery, it’s no co- Though Elliott identifies as a more classic, rustic pastry chef who trained incidence. Elliott’s sweets first debuted at Foreign & Domestic, the North “before the whole molecular gastronomy movement,” you will certainly Loop restaurant she co-founded in 2010 and used to launch her wildly find innovation when it comes to flavor. “My focus is in detail and layering successful Saturday bake sales. In retrospect, she says, that was a turn- of flavor,” Elliott explains. Some tasty pairings include Lime and Coconut ing point in her career. “I realized, ‘Wow! There’s obviously a need for a Coffee Cake and Strawberry Almond Tart with Lemon Cream. different kind of bakery in town, a different kind of pastry,’” And as if things couldn’t get any sweeter, Elliott says 2013 Wells Branch Pkwy., a second location is already in the works for the MuelElliott muses. #109 Though the San Antonio native has traveled across the ler neighborhood later this year. We just hope it’s after (512) 531 9832 world to hone her skills — including New York for culinary swimsuit season. t. mendoza

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dining

pick Chefs Rene Ortiz and Laura Sawicki have created a Mediterranean-inspired menu.

Launderette

t h i s s t y l i s h e a s t au s t i n e at ery k eep s d i n er s co m i n g b ac k f o r m o r e .

he hits just keep on coming for East Austin’s white-hot food scene. The latest smash: Launderette, a terrific new project from chefs Rene Ortiz and Laura Sawicki, formerly of La Condesa and Sway. This dynamic duo has struck out on their own with dazzling results. Located in a renovated Kleen Wash, Launderette is stylish, playful, and delicious to boot. The Mediterranean-influenced menu is built for sharing, and its super-fresh choices change frequently with the seasons. One night, we snapped up the last order of razor clams, drizzled with garlic aioli, rosemary olive oil and salsa verde. We devoured one of Launderette’s toast offerings, opting for focaccia topped with soft-cooked egg, gooey taleggio cheese, asparagus, and truffle vinaigrette. It was decadent and rich. Next we dug into a bubbling crock of cauliflower gratin, oozing with creamy gruyere and dusted with garlic sourdough breadcrumbs. Silky chicken liver pate came with sweet huckleberry preserves and adorable mini brioche toasts. The indulgent burger should be illegal: a fresh grind of

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beef, flank steak, and bacon (that’s right!) stacked with American cheese, spicy "special sauce", and pickled veggies on a homemade challah bun. Less successful was a shaved zucchini salad that was overwrought with ingredients and arrived overdressed and soggy. Sawicki is one of the best pastry chefs around, so don’t miss her desserts. The chocolate ganache was brilliant, dotted with marshmallow, candied pear and rye ice cream crumbles. And the birthday cake ice cream sandwich seems to already be a signature dish: confetti ice cream wedged between chewy blonde brownies. A childhood treat made for grown-ups. Yum. Numerous dishes caught our eye but, sadly, we didn’t have room: potato chips with pimento cheese dip, fried oysters, charred octopus, Brussels sprouts with pickled apples, homemade garganelli pasta, lamb shoulder, et al. Fortunately, our excellent server, Ashley, helped us navigate all the tempting options — and the rest of Launderette’s seasoned staff was equally attentive and gracious. The drink menu has something for everyone.

2115 Holly St. launderetteaustin.com

Try the refreshing Bird of Paradise cocktail mixed with tequila, grapefruit, and lime. Adami prosecco was served in a nostalgic champagne coupe and our glass of Trimbach Riesling complemented every dish. Most bottles hover in the reasonable $40-50 range, plus there are dozens of beer varieties. Did I mention the place looks great? Architects Clayton & Little and designer/partner Margaret Vera have successfully retained much of the exlaundromat’s groovy ‘60s vibe, blending Austin modern with vintage charm. There’s a long, welcoming bar spotlighted by retro starburst lamps. Teal painted floors contrast simple white walls adored with cool art. Votives illuminate wooden tables lined with banquette benches and comfy barrel chairs. There’s also sidewalk and patio seating for al fresco feasting. Background tunes set the mood and began with old school jams that edged into current, louder beats as the night progressed and as the crowds kept coming. Helmed by some of Austin’s most talented and likable culinary stars, Launderette isn’t just popular, it’s a solid gold hit. k. spezia P h oto g r a p h y by j e s s i c a at t i e

Conâ&#x20AC;&#x2122; Olio Oils & Vinegars A Tasting Bar of Premium Oils & Balsamic Vinegars

Austin's Source for Ultra Premium Extra Virgin Olive Oil & Balsamic Vinegars. Taste Before You Buy. Over 50 Varietals on Tap! Locally Owned & Operated 215 Lavaca Street | 512.495.1559 10000 Research Blvd, #130 | 512.342.2344 12918 Shops Parkway, #550 | 512.263.4373 www.conolios.com We Ship

Celebrating our 15th Anniversary! ENJOY AUTHENTIC

Tuscan Italian food in a beautiful and romantic old stone building with tall wood beamed ceilings, fireplaces and covered patio. Award winning wine list, great happy hour, and four star dining from a Chef that has lived and worked in Italy. 6203 N. Capitol of Tx. Hwy. (at 2222 and 360, by Waterloo)

sienaaustin.com | 512.349.7667

Locally-minded American offerings in a charming setting;

Tucked in between Second Bar + Kitchen and the upscale Con-

perfect spot for a decadent downtown brunch.

gress restaurant, Bar Congress stirs up quality, classic cocktails and delicious fare.

ANDIAMO ITALIANO 2521 Rutland Dr | (512) 719 3377

BAR CHI SUSHI

This neighborhood restaurant located in an unassuming North

206 Colorado St | (512) 382 5557

Austin strip mall offers delectable, homemade Italian fare that

A great place to stop when you’re going out for a night on the

is both fresh and locally sourced.

town, this sushi and bar hotspot stays open until 2am on the weekends.

APOTHECARY CAFÉ AND WINE BAR

Finn & Porter 500 E 4th St | (512) 493 4900 | finnandporteraustin.com Recognized for its award-winning wine list and steaks, this Austin staple is also the source for some of the freshest seafood and sushi in town. It's surf and turf with a con-

4800 Burnet Rd | (512) 371 1600

BARLEY SWINE

Apothecary’s soothing ambiance and excellent wine selection

2024 S Lamar Blvd St | (512) 394 8150

make for a happy spot to get wine and enjoy a bite with friends.

Chef Bryce Gilmore offers small plates with locally-sourced ingredients which pair with craft beers and fine wines, guests sit

ARRO

at communal high top tables.

601 W 6th St | (512) 992 2776 From Easy Tiger and 24 Diner’s ELM Restaurant Group, this west sixth spot offers rich French favorites and an excellent wine list.

temporary twist! ASTI TRATTORIA 24 DINER

408 E 43rd St | (512) 451 1218

600 N Lamar | (512) 472 5400

The chic little Hyde Park trattoria offers delicious Italian cui-

As the name suggests, this dinner promises delicious plates

sine, like saffron risotto with seafood.

24/7. Head over any time of the day or night to satisfy cravings from roasted chicken or burgers, breakfast served around the

AUSTIN LAND AND CATTLE

clock, and one of a kind milkshakes like roasted banana and

1205 N Lamar Blvd | (512) 472 1813

brown sugar. An extensive gluten free menu is also available.

The Capital's only independent and family-owned steakhouse serves beef aged the same way they have for over 17 years. Make

34TH STREET CAFÉ 1005 W 34th St | (512) 371 3400

Las Palomas 3201 Bee Caves Rd #122 | (512) 327 9889 | laspalomasrestaurant.com

Consistently good American fare that toes the casual/fancy

BANGER’S SAUSAGE HOUSE AND BEER GARDEN

One of the hidden jewels in Westlake, this unique res-

line—good for weeknight dinners and weekend indulgences

79 Rainey St | (512) 386 1656

taurant and bar offers authentic Interior Mexican cui-

alike. Order the chicken piccata.

Banger’s brings the German biergarten tradition stateside with

sine in a sophisticated, yet relaxed setting. Enjoy fam-

an array of artisan sausages and over 100 beers on tap.

ily recipes made with fresh ingredients. Don’t miss the

ANNIE’S CAFÉ & BAR 319 Congress Ave | (512) 472 1884

112

sure to order a fresh seafood appetizer; you won't regret it.

BAR CONGRESS 200 Congress Ave | (512) 827 2755

may 2015 tribeza.com

margaritas!

BUENOS AIRES CAFÉ

COUNTER CAFÉ

1201 E 6th St | (512) 382 1189

626 N Lamar Blvd | (512) 708 8800

13500 Galleria Circle | (512) 441 9000

1914 East Sixth St

Argentinean specialties like meat sandwiches on baguettes,

It’s nothing fancy, but this tiny shotgun-style diner has some

empanadas, and tasty pastries. Intimate patio seating.

of the city’s best breakfast offerings (and the lines outside to match). Both the pancakes and hamburger are legendary.

BUFALINA

Fork & Vine

1519 E Cesar Chavez | (512) 524 2523

COUNTER CULTURE

Wood-fired pizza with an elegant, trendy vibe; Insider tip: get

2337 E Cesar Chavez St | (512) 524 1540

the Fresca pie.

An East Austin haven for vegans and vegetarians.

CAFÉ JOSIE

CRAVE

1200 W 6th St | (512) 322 9226

340 E 2nd St | (512) 469 0000

Innovative and flavorful plates with fresh ingredients in a

A classic American grill with a chic atmosphere and a wide se-

quaint and intimate atmosphere.

lection of diverse dining choices. Grab an intimate corner table

3010 W Anderson Ln | (512) 489 7000 | forkvine.com

and enjoy lunch, dinner or happy hour!

This Austin kitchen and wine bar offers beautiful open-

CHAVEZ

air dining, perfect for relaxing with friends for happy

111 E Cesar Chavez | (512) 478 2991

CURRYOSITY

hour or enjoying a casual Sunday brunch. Shared plates

What used to be a drab TGI Friday's has turned into a hot new

2209 E Cesar Chavez St | (512) 574 3691

and savory menu items complement a world-class wine

dining venture. Chavez boasts southwestern cuisine, craft

An exploration of aromatic curries across the Asian continent,

cocktails, and a gorgeous view overlooking Lady Bird Lake.

from India to Thailand.

list and craft beer program in an inviting space. BENJI'S CANTINA 716 W 6th St | (512) 476 8226 Rooftop dining on West Sixth, Benji’s offers a fresh, innovative

CHINATOWN 3407 Greystone Dr, (512) 343 9307 & 107 W 5th St | (512) 637 8888 Some of the best traditional Chinese food in town. Fast service in the dining room and delivery is available.

approach to Tex-Mex where seafood and Mexican influences adorn the menu. BESS BISTRO 500 W 6th St | (512) 477 2377

CLARK’S OYSTER BAR 1200 W 6th St | (512) 297 2525 Small and typically crowded, Clark’s’ extensive caviar and oyster menu, sharp aesthetics, and excellent service make it a re-

A rustic, underground restaurant owned by Sandra Bullock

freshing indulgence on West Sixth Street. Indoor and outdoor

serving up French-inspired dishes with Southern twists: The

seating is available.

fried green tomatoes are the perfect indulgence. BLUE DAHLIA BISTRO 1115 E 11th St | (512) 542 9542

CONGRESS 200 Congress Ave | (512) 827 2760 One of downtown's premier dining spots. Chef David Bull has crafted

A cozy, French bistro serving up breakfast, lunch, and dinner.

a menu worthy of his multiple James Beard Award nominations.

kome

BOTTICELLI’S

CONTIGO

4917 Airport Blvd | (512) 712 5700 | kome-austin.com

1321 S Congress Ave | (512) 916 1315

2027 Anchor Ln | (512) 614 2260

More than just sushi, this eatery also serves up ramen

An inviting trattoria with warm Tuscan colors. Small bar up

Ranch-to-table cuisine and an elegant take on bar fare. Take

for lunch and Izakaya “tapas" style dishes for dinner.

front and cozy booths in back.

your pick from the exquisite cocktail menu and grab a spot on the expansive outdoor patio.

tribeza.com may 2015

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When you step inside, it’s like stepping into a completely dif-

FOGO DE CHAO

ferent era. Enjoy delicious vintage cocktails, ‘30’s- and ‘40’s-

309 E 3rd St | (512) 472 0220

inspired music, and cuisine by Fermin Nunez. On nice nights,

An authentic Brazilian steakhouse that shares the gaucho way of

head back to the small outdoor patio.

preparing meats. Enjoy a fine dining experience unlike any other.

EASY TIGER

FOODHEADS

709 E 6th St | (512) 614 4972

616 W 34th St | (512) 420 8400

Delicious bakeshop upstairs and beer garden downstairs—this

Fresh, inspired sandwiches, soups, and salads in a charming,

is the kind of place where you can relax while sipping a local

refashioned cottage and porch.

brew on the patio as the warm aroma of croissants and freshly

Justine’s Brasserie 4710 E 5th St | (512) 385 2900 | justines1937.com

baked pretzels waft over you from upstairs.

FOREIGN & DOMESTIC

EL ALMA

Small, neighborhood restaurant in Hyde Park serving thought-

1025 Barton Springs Rd | (512) 609 8923

ful, locally-sourced food at reasonable prices. Come early for

Chef-driven, authentic Mexican cuisine with unmatche out-

Dollar Oyster Tuesdays.

door, patio dining.

With its French bistro fare, impressive cocktails, and charming décor inside and out, Justine’s has it all and

EL NARANJO

always draws a crowd of interesting, stylish diners.

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

DARUMA RAMEN

306 E 53rd St | (512) 459 1010

fresco on the charming Rainey Street patio.

612-B E 6th St | (512) 369 3897 Rich chicken broth-based ramen and a simple, veggie-friendly

ELEVEN PLATES & WINE

menu from the owners of the popular Kome on Airport Blvd.

3801 N Capital of Texas Hwy | (512) 328 0110 Specializing in New American cuisine, tapas and small plates,

DRINK.WELL.

this casual wine bar offers over 100 fine wines from around the

207 E 53rd St | (512) 614 6683

world as well as 11 different locally crafted beer options. Dishes

Located in the North Loop district, Michael and Jessica Sand-

range from the most elegant (think duck confit) to casual per-

ers bring craft cocktails and American pub fare to drink.well.

fection (the classic hamburger).

FRANKLIN BARBECUE 900 E 11th St | (512) 653 1187 Crowned Best BBQ Restaurant in America by Bon Appetit, Aaron Franklin’s eponymous eatery is a true Austin institution. Go early and be prepared to wait! (We promise, it is worth it.) FRANK 407 Colorado St | (512) 494 6916 Their official motto proclaims, "Hot dogs and cold beer," and... yep, that's basically it. Bacon-infused bloodies, a dozen different artisan hot dog options, and one of the best beer lists in town.

Menu changes seasonally. Snacks to try include fried chickpeas and Twinkies.

ELIZABETH STREET CAFÉ 1501 S 1st St | (512) 291 2881

DUE FORNI

A charming French-Vietnamese eatery with a colorful menu of

106 E 6th St Ste 106 | (512) 391 9300

pho, banh mi, and more. Vibrant and comfortable surround-

Serving up Roman and Neapolitan style pizza from two spe-

ing patio.

cially designed brick ovens, Due Forni combines the art of simple, delicious food and timeless, easy wine.

EPICERIE 2307 Hancock Dr | (512) 371 6840

EAST SIDE KING

A café and grocery with both Louisiana and French sensibili-

1618 E 6th St | (512) 422 5884

ties by Thomas Keller-trained Chef Sarah McIntosh. FABI + ROSI

Upscale-casual Italian; solid pasta specials, incredible

509 Hearn St | (512) 236 0642

desserts (don’t miss the orange olive oil cake), and an

EAST SIDE SHOW ROOM

A husband and wife team cook up delicious European-style

1100 E 6th St | (512) 467 4280

interesting wine list.

dishes like pork schnitzel and paella.

this-world pan-Asian food from across town trailers.

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Gusto italian kitchen 4800 Burnet | (512) 458 1100 | gustoitaliankitchen.com

Chefs Paul Qui, Moto Utsonomaya and Ek Timrek offer out-of-

may 2015 tribeza.com

GOURDOUGH’S

HOME SLICE PIZZA

1503 S 1st St

1415 S Congress Ave | (512) 444 7437

The food trailer affiliated with Gourdough’s Public House,

For pizza cravings south of the river, head to Home Slice Pizza.

providing enormous donuts with imaginative twists like the

Open until 3am on weekends for your post bar-hopping con-

Mother Clucker—a donut topped with a fried chicken strip and

venience, stocked with classics like the Margherita as well as

honey butter.

innovative pies like the White Clam and special toppings like fried eggplant and meatballs.

G’RAJ MAHAL 73 Rainey St | (512) 480 2255

HOPFIELDS

Growing from a sprawling food trailer, G’Raj Mahal’s new

3110 Guadalupe St | (512) 537 0467

dine-in space still offers the tasty Indian fare that built its rep-

A gastropub with French inclinations, a beautiful patio, and

utation as the Rainey Street go-to. Grab a beer or wine at the

unique cocktails.

indoor bar or enjoy people watching over a generous helping

Jacoby's Restaurant & Mercantile 3235 E Cesar Chavez St | (512) 366 5808 | jacobysaustin.com

of your favorite Masala from the patio before calling it a night.

5111 Airport Blvd | (512) 600 4999 GREEN PASTURES RESTAURANT

A choice pizza place for a spontaneous night out. Fresh and

811 W Live Oak St | (512) 444 4747

simple. Try the roasted olives and the kale salad too!

Ranch-to-table cuisine with Southern flair. Think mouth-

Feast on continental brunch under the patio’s majestic oaks.

watering steaks, shrimp and grits, fresh vegetables and

Try the milk punch; it’s legendary!

house-made desserts. HAYMAKER FRESA’S 915 N Lamar Blvd | (512) 428 5077

2310 Manor Rd | (512) 243 6702

food. Get the namesake: The Haymaker is an open-faced roast beef sandwich, topped with flavorful slaw, tomatoes, a fried

4616 Triangle Ave | (512) 323 9494

310 Colorado St | (512) 472 6770 A Warehouse District highlight, Delectable Peking Duck and memorable specialty cocktails.

wood, an easygoing place to get a craft beer and elevated bar

guacamole around.

1000 W Lynn St | (512) 478 3434

IMPERIA

It's comfort food meets sports bar meets beer pub in Cherry-

Tasty chicken al carbon, refreshing agua frescas, and the best

GALAXY CAFÉ

HOUSE PIZZERIA

egg, decadent gruyere sauce, and—wait for it—french fries. HENRI’S CHEESE & WINE 2026 S Lamar Blvd | (512) 442 3373

Feature menu options that surpass the typical café, combining

Equal parts charcuterie, cheese, and wine shop, Henri’s offers a

deli style favorites with comfort food. Bonus points for serving

cozy space to explore new wines or take a bottle home.

breakfast until 4pm on weekends. GLORIA’S 3309 Esperanza Crossing Ste 100 (512) 833 6400 300 W 6th St #100| (512) 236 1795 Perfect for a date night at the Domain, Gloria’s serves upscale

HILLSIDE FARMACY 1209 E 11th St | (512) 628 0168 Hillside Farmacy is located in a beautifully restored 50s-style pharmacy with a perfect porch for people watching on the E\ east side. Oysters, cheese plates, and nightly dinner specials.

Mexican cuisine and features a spacious patio. GOODALL'S KITCHEN AND BAR 1900 Rio Grande St | (512) 495 1800 At Hotel Ella Modern spins on American classics and locally-sourced veggie sides inside Hotel Ella.

HOBOKEN PIE 718 Red River St | (512) 477 4256 Ideally located steps from popular music venues like Mohawk, Red Eye Fly, and Stubb’s, hit up Hoboken Pie for a late night slice. Open every night until 2:30am.

Counter 3. Five. VII 315 Congress Ave., Ste. 100 | (512) 291 3327 | counter3fivevii.com Centered around a 24-seat Chef’s counter, this innovative, fine dining experience envelops patrons in an intimate dinner party style setting, providing them with exquisite food offered in 3, FIVE or VII courses, along with esoteric wine pairings.

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115

LA BARBECUE

LUCKY ROBOT

1200 E 6th St | (512) 605 9696

1303 S Congress Ave | (512) 444 8081

In the heart of South First, La Barbecue whips up classic barbe-

A futuristic dining experience on South Congress, inspired by

cue with free beer and live music.

the vibrant culture and cuisine of Tokyo.

LA CONDESA

LUCY’S FRIED CHICKEN

400 W 2nd St | (512) 499 0300

5408 Burnet Rd | (512) 514 0664 &

Delectable cocktails, tasty tacos and appetizers, delicious main

2218 College Ave | (512) 297 2423

courses, all inspired by the hip and bohemian Condesa neigh-

Two locations, same straight-up Southern goodness, from

borhood in Mexico City.

moon pies to fried green tomatoes to corn muffins to the crème de la crème: fried chicken.

LA V

Hudson’s on the Bend 3509 RR 620 N | (512) 266 1369 | hudsonsonthebend.com Best handling of wild game in town—delicious quail

1501 E 7th St. | (512) 391 1888

MAGNOLIA CAFE

This elegant French restaurant boasts an ever-changing menu

1920 S. Congress Ave | (512) 445 0000

of seasonal ingredients with an emphasis on simple, yet soulful,

A classic south Austin spot that is open 24 hours a day and serv-

dishes. Paired with their extensive wine list, it’s the perfect set-

ing up soups, salads, burgers, and breakfast around the clock.

ting to celebrate any special occasion.

salad, rattlesnake sausage and grilled venison chops

MANDOLA’S ITALIAN MARKET LAMBERTS DOWNTOWN BARBECUE

4700 W Guadalupe St | (512) 419 9700

401 W 2nd St | (512) 494 1500

Casual Italian fare and a well-stocked gourmet grocery, along-

Not your standard barbecue fare, meats are given an Austin JACK ALLEN’S KITCHEN

side a deli, bakery, and espresso bar. Grab a gelato and unwind

twist, like the rib-eye glazed with brown sugar and mustard.

on the patio overlooking the Triangle.

7720 Hwy 71 W | (512) 852 8558

Tucked away in the historic Schneider Brothers Building in the

Savor country favorites from Chef Jack Gilmore on the covered patio.

2nd Street District.

JEFFREY’S

LA TRAVIATA

with lobster tail.

1204 W Lynn St | (512) 4775584

314 Congress Ave | (512) 479 8131

This historic Clarksville favorite has mantained the execution,

Authentic Italian in a cozy downtown setting; known for their

top-notch service, and luxurious but welcoming atmosphere

wickedly rich and delicious Spaghetti alla Carbonara.

that makes Jeffrey’s an old Austin staple. JOSEPHINE HOUSE 1601 Waterston Ave | (512) 477 5584

LAVACA TEPPAN 1712 Lavaca St | (512) 520 8630 Serving your favorite Japanese dishes along with fun Sake

Rustic, continental fare with an emphasis on fresh, local and

twists to classic cocktails, like the MoSakeJito and the Sake

organic ingredients. Serving lunch, happy hour, and dinner,

Colada.

the shady porch is the perfect spot for a late-afternoon paloma. KENICHI 419 Colorado St | (512) 320 8883 Popular downtown spot for some of the best sushi in town. KORIENTE 621 E 7th St | (512) 275 0852

LENOIR 1807 S 1st St | (512) 215 9778 A gorgeous spot to enjoy a luxurious French-inspired prix-fixe meal in an intimate dining room and table that seats just 34 diners. LITTLE BARREL & BROWN

98 San Jacinto Blvd Four Seasons Hotel | (512) 685 8300 triorestaurantaustin.com From the sleek indoor dining space to one of the best outdoor patio dining experiences in the city, there isn’t

1716 S Congress Ave | (512) 582 1229

a bad seat in the house at TRIO at the Four Seasons

Healthy, tasty Korean options like bulgogi and curry dishes all

New from the owners of Botticelli's, this little resto serves New

Hotel. Austin favorites like the Hippie Salad anchor a

served up by the friendly staff.

American/comfort food. With an impressive 24 seats, this res-

diverse and delicious menu that never disappoints.

taurant boasts the biggest bar on South Congress.

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TRIO

may 2015 tribeza.com

NORTH

PÉCHÉ

11506 Century Oaks Ter | (512) 339 4440

208 W 4th St | (512) 494 4011

Guests enjoy modern Italian cuisine in a sleek interior at

Enjoy prohibition-style cocktails at Austin’s first absinthe

this Domain standout.

bar alongside standout dishes of smoked duck salad and citrus-dusted salmon.

NO VA KITCHEN & BAR 87 Rainey St | (512) 382 5651

PERLA’S SEAFOOD & OYSTER BAR

Subtle design elements make the space cohesive and modern,

1400 S Congress Ave | (512) 291 7300

and its creative twists on classic, comforting dishes from a

A South Congress staple: Expect the freshest fish and oys-

pork belly/sirloin burger to seasonally topped flatbread pizza.

ters flown in daily from both coasts, carefully prepared with simple yet elegant flavors. Go early on a nice day to

Jasper’s

ODD DUCK

eat oysters and people watch on their fantastic front porch.

1201 S Lamar | (512) 433 6521

11506 Century Oaks Terrace #128 | (512) 834 4111 kentrathbun.com/austin-jaspers

Famed food trailer turned brick and mortar, Odd Duck

PERRY’S STEAKHOUSE & GRILLE

was the first venture from acclaimed chef Bryce Gilmore.

114 W 7th St | (512) 474 6300

The second restaurant concept of Executive Chef and

Expect seasonal fare and drinks with a Texas influence at

Located downtown in the historic Norwood Tower, within

Partner Kent Rathbun, delivers a unique array of tanta-

this South Lamar oasis.

easy walking distance of the Capital Complex and other

lizing dishes in a comfortable upscale setting. Go for the shopping at the Domain, and stay for a delicious dinner!

downtown landmarks. This location features unique déOLAMAIE

cor, patio seating and Perry’s award-winning menu.

1610 San Antonio St | (512) 474 2796 MANUEL’S

A menu that would leave any southerner drooling, with

310 Congress Ave | (512) 472 7555 &

a dash of contemporary culinary concepts. The dessert

10201 Jollyville Rd | (512) 345 1042

menu offers your classic apple pie, or alternatively a more

Definitely not your standard Tex-Mex, Manuel’s hits all the

trendy goat’s cheese caramel ice cream.

right notes for its upscale Mexican cuisine, cleanly presented in a chic setting. METTLE 507 Calles St | (512) 236 1022

Created by Rainey Street proprietor Bridget Dunlap, Mettle offers a diverse, often-experimental menu exciting for omnivores and vegetarians alike. MOONSHINE 303 Red River St | (512) 236 9599

Both a popular dinner and brunch spot, Moonshine’s decadent Southern comfort food is a downtown favorite. MULBERRY 360 Nueces St #20 | (512) 320 0297

Mulberry is a wine bar and New American style restaurant that has received praise for its cozy atmosphere, unique design, care-

OLIVE & JUNE 3411 Glenview Ave | (512) 467 9898

Celebrated Austin Chef Shawn Cirkiel created this southern Italian-style restaurant with a menu that highlights local, seasonal ingredients and includes Southern and some Northern Italian favorites. OLIVIA 2043 S Lamar Blvd | (512) 804 2700

A brunch favorite emphasizing fresh and local produce; an exciting and diverse menu, from foie gras to French toast. PARKSIDE 301 E 6th St | (512) 474 9898

This downtown spot is crowded, but the happy hour–with half-price oysters and tasty cocktails—is a local favorite.

Eden East 755 Springdale Rd. | (512) 428 6500 | edeneastaustin.com Communal wood tables rest under a majestic elm tree, fashioned into a 'living chandelier' at this farm-to-table restaurant on Springdale Farm. Menus are inspired by the fresh, seasonal ingredients and rotate weekly. Reservations are required, so be sure to make one for Friday or Saturday. It will be a magical night!

fully prepared cuisine, and an expertly curated wine list. tribeza.com may 2015

117

Step into Russian House and you’ll forget you’re even in

A south Austin hotspot, we recommend South Congress

Austin. Come here for a slow, relaxing evening to experi-

Café’s legendary brunch: carrot cake French toast and mi-

ence delicious Russian cuisine, and don’t miss out on their

gas are to die for.

many infused vodkas! SWAY

Liberty Tavern 500 E 4th St | (512) 493 4901 | libertytaverntx.com This Texas Tavern serves up comfort food and twists on pub favorites. A rotating selection of curated beers is always on tap. Located in the Hilton Austin, this is the perfect spot to watch the big game. QUATTRO GATTI RISTORANTE 908 Congress Ave | (512) 476 3131

Downtown Italian restaurant dishing up delicious antipasti and huge portions of Italian fare; great date night spot. QUI 1600 E 6th St | (512) 436 9626

Chef Paul Qui’s headquarters is one of the hottest new spots in town for an unparalleled dining experience set under an airy, beautiful backdrop. RAMEN TATSU-YA 8557 Research Blvd Ste 126 | (512) 339 0855 1234 S Lamar Blvd

Japanese comfort food at its finest in Austin’s first brick and mortar, ramen-centric eatery. ROARING FORK

1417 S 1st St | (512) 326 1999

1917 Manor Rd | (512) 391 2337

The culinary masterminds behind La Condesa cook up

Salty Sow serves up creative signature drinks, including a

Thai cuisine with a modern twist. An intimate outdoor

Blueberry-Lemon Thyme Smash. The food menu, heavy with

area, complete with a Thai spirit house, makes for an un-

sophisticated gastropub fare, is perfect for late-night noshing.

forgettable experience.

SANTA RITA TEX-MEX CANTINA

SWIFT’S ATTIC

1206 W 38th St | (512) 419 7482 &

315 Congress Ave | (512) 482 8842

5900 W Slaughter Ln Ste 500 | (512) 288 5100

Overlooking Congress Avenue, Swift’s Attic draws from

Fresh ingredients, traditional recipes, and outstanding

global inspirations and serves up inventive cocktails in a

margaritas combined with bright décor, attentive service,

historic downtown building.

and solid menu offerings. SAWYER & CO.

TACOS AND TEQUILA 507 Pressler St | (512) 436 8226

4827 E Cesar Chavez St | (512) 531 9033

Chef Alma Alcocer is serving up a taste of the Southwest in

Bringing more Cajun and soul food options to the east side.

this modern, industrial space.

The mid-century modern design adds quirk to some seriously good food.

TAKOBA

SEARSUCKER 415 Colorado St | (512) 394 8000

Stylish Southern fare from San Diego celebrity chef Brian Malarkey. Go for the decadent small plates: duck fat fries with tomato jam and prosciutto "dust," farm bird lollipops with bleu cheese, and the “cowboy caviar.” SECOND BAR + KITCHEN 200 Congress Ave | (512) 827 2750

Another venture from Chef David Bull, Second offers a swanky bistro experience in the heart of the 2nd Street District.

Fonda San Miguel 2330 W. North Loop Blvd | (512) 459 4121 | fondasanmiguel.com

SIENA RISTORANTE TOSCANA

Celebrating 40 years in October, this beloved Austin

6203 Capital of Tx Hwy | (512) 349 7667

Great spot for lunch with coworkers or an elegant night out

institution serves up authentic Mexican food inside of a

Set in a Tuscan-style villa, Siena captures the essence of

with friends and family.

colorful hacienda-like building. The art-adorned walls

its namesake region.

and indoor, plant-filled courtyard provide a pleasant es-

701 Congress Ave | (512) 583 0000

118

SALTY SOW

RUSSIAN HOUSE

SOUTH CONGRESS CAFÉ

307 E 5th St | (512) 428 5442

1600 S Congress Ave | (512) 447 3905

may 2015 tribeza.com

cape in North Austin. Visit the Sunday brunch buffet for the best in “interior Mexican” cuisine.

takoba

UCHIKO

WINEBELLY

1411 E 7th St | (512) 628 4466

4200 N Lamar Blvd Ste 140 | (512) 916 4808

519 W Oltorf | (512) 487 1569

Bold, authentic flavors with ingredients imported straight

The sensational sister creation of Uchi, and former home of

Tapas on Oltorf in a cozy setting: rich small plates are

from Mexico; cozy outdoor seating.

Top Chef Paul Qui. Try the bacon tataki!

spins on old favorites and the wine cocktails are a wel-

THE BACKSPACE

VESPAIO

507 San Jacinto St | (512) 474 9899

1610 S Congress Ave | (512) 441 6100

WINFLO OSTERIA

Classic antipasta and exquisite pizzas hot out of the wood-

Daily rotating menus offer the best of the season and the

1315 W 6th St | (512) 582 1027

fired brick oven straight from Naples.

freshest from Vespaio’s bountiful garden and local markets.

Classic Italian fare made simply and with locally-sourced

This Italian-inspired restaurany is a longtime Austin favorite.

ingredients.

1900 University Ave | (512) 404 3655

VINO VINO

WINK

Located inside the AT&T Conference Center on the Uni-

4119 Guadalupe St | (512) 465 9282

1014 N Lamar Blvd Ste E | (512) 482 8868

versity of Texas campus, this restaurant serves up sophis-

Two words, Mussels and Fries. This classic, dimly-lit wine

Rooted in the traditions of the slow food movement, come

ticated, American fare that is always artfully presented.

joint offers exceptional shared plates and has the some of

to Wink for a truly farm-to-table meal. Stop in for their in-

Perfect place for a date night.

the friendliest service around.

credible happy hour, or stay a little longer with the 5- or

THE CLAY PIT

WALTON’S FANCY AND STAPLE

1601 Guadalupe St | (512) 322 5131

609 W Sixth St | (512) 542 3380

Z’TEJAS GRILL

Zip in for a buffet-style lunch or settle in for a long dinner

This cute downtown café serves a mean morning shrimp

1110 W 6th St | (512) 478 5355 &

of contemporary Indian cuisine.

and grits — your perfect hangover remedy. Also an array

9400-A Arboretum Blvd (512) 346 3506

of delicious pastries, fresh brewed coffee and some killer

Austinites wait hours to get into either the funkier down-

sandwiches for lunch.

town locale or the northern spot.

come surprise.

THE CARILLON RESTAURANT

7-course chef’s tasting menu.

THE GROVE WINE BAR + kitchen 6317 Bee Cave Rd | (512) 327 8822

Lively, popular Westlake wine bar and Italian restaurant. The wine list boasts more than 250 wines by the bottle. TRACE 200 Lavaca St | (512) 542 3660

At W Austin, TRACE focuses on responsibly- and locallysourced ingredients from Texan farmers and artisans. Great outdoor seating and excellent service. TRULUCK’S 400 Colorado St | (512) 482 9000

Enjoy nightly entertainment over steak or fresh-catch seafood. Truluck’s serves the freshest crab, direct from their own fisheries, which they incorporate into nearly every dish. UCHI 801 S Lamar Blvd | (512) 916 4808

Chef Tyson Cole has created an inventive menu that puts Uchi foremost among sushi spots in Austin.

style

last look

Laura Kelso’s Summer Orzo “This recipe is a riff on one of my favorite Nigella Lawson pasta dishes from her book, Forever Summer. Every mouthful repays the effort of chopping that goes into this dish. It’s light, refreshing, and clean—perfect for summer! Ingredients 1/4 cup olive oil 2 tablespoons lemon juice 1 1/2 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt, plus more if needed 1/8 teaspoon ground pepper 1/2 teaspoon sugar 1 cup orzo 1/2 cup pine nuts 1/4 cup golden raisins 3 tablespoons chopped pitted black olives 3 tablespoons finely chopped red onion 1/2 cup sliced fresh basil 2 ounces feta cheese, drained and crumbled Di r ec t i o n s 1. Whisk together olive oil, lemon juice, garlic, oregano, kosher salt, pepper, and sugar 2. Make orzo pasta (8 – 10 minutes), where tender but still firm to bite 3. Put pine nuts in skillet over medium low heat and toast on all sides for about 5 minutes 4. Drain orzo and add the dressing while pasta is hot 5. Let cool to room temperature, and mix in all other ingredients. Dish can be made 6-8 hours ahead of time. Cover and refrigerate. Bring to room temperature before serving. Enjoy! Laura Kelso has long been a foodie at heart. After earning a philosophy degree at Brown, she hightailed it to Mexico City (andale!), where she worked on NAFTA negotiations by day, and learned about the art of la comida by night. Two years later, on a bread and butter diet in London (with a lot of memorable Indian food to boot), she received a master’s from the London School of Economics. Piggybacking on her corporate gigs, Laura traveled — and tasted — the world, from Hong Kong to Hamburg, Manila to Madrid. Her Austin food writing career blossomed in 2004, when she served as Austin Monthly’s food critic for four years. At the same time, she freelanced for the likes of Travel + Leisure and Southern Living. Laura went on to help co-found Austin-based Dishola, a website dedicat-

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ed to sharing the love of food—dish by dish. But when the world's largest digital food brand, Allrecipes, came calling, she and her family moved to Seattle. As gorgeous (and toothsome) as the Pacific Northwest was, Kelso says she left "her heart and tastebuds in Austin." Two years after they'd moved west, a job offer from Whole Foods Market's mobile team tipped the scale back towards Texas. Now that she's firmly ensconced back in Austin, Kelso happily spends hours shopping at local farmers' markets, cooking for family and friends, and sampling all of Austin's new eateries. She also burns the midnight oil, serving as an advisor to the exciting Austin/London-based startup, 1000Cookbooks.com. P h oto g r a p h y by l e a h ov er s t r ee t

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