April 2021
CURRENT PICKS
APIS | I’ve heard nothing but wonderful things about Apis, a restaurant and apiary on the way to Spicewood. I’m also curious about Sorellina, the team’s take on pizza.
THE AUSTIN WINERY | Planning to check it out this month. I’ve tried plenty of their wine and am eager to see what kind of atmosphere they choose to provide. More info here.
BUFALINA DUE | Operating out of a single restaurant before the new east side location opens, I’ve been meaning to hit them up for a bottle and a pie. Check out both the pizza website and wine website.
HILLSIDE FARMACY | Ideal for this time of year. I recommend weekend brunch if you’re with a small crew. More info here.
ÑOÑO’S TACOS | If you’ve tried the breakfast burrito, send feedback my way. Prefer to try places if I have a trustworthy source to back them up. More info here.
SALA & BETTY | Rumor has it they make the best takeout burger and fries in town. More info here.
UCHIKO | Invite me when you go! More info here.
TIDBITS
MOTHER TONGUE | Mills, a friend of mine, gifted me The Essentials Set a few months back. I’ve used them all religiously and highly recommend them, especially for those of you who like to save time in the kitchen.
GOOD APPLE FOODS | Delivered to your door, $30 per week for enough local produce for two people. It also pays for a box for someone who needs it. Use this code for $10 off: AzZcvBS7EKztDIC4. Find it here.
@HISTORYEATS | A new favorite of mine on Instagram. Fun for those of you interested in history and food. Not fun for the rest of you.
HOW THE PAST YEAR CHANGED RESTAURANT CRITICISM | The article gave me some perspective and I intend to reread it more than once.
TEXAS BOIL MASTERS | Found through a friend, it’s a great option for a seafood or crawfish boil. I’m trying them out while watching The Masters. More info here.
TOP FEW THINGS
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AMERICAN CATCH | Reading the book this month to understand how to be a better consumer of seafood.
MIKE’S HOT HONEY | Back on the list with the hope that some more of you will introduce it to your kitchen. I’ve recently used it for shrimp fajita marinade. Check it out.
THE NASTY BITS | Leaving this book (by Anthony Bourdain) on the site. I’ve appreciated it more than I thought I would and am only halfway through.
INTERESTING THOUGHTS
“To them, it was pearls before swine, a “sellout,” an insult to the proprietary instincts of the metropolitan dining “elite.” Ruhlman had made a good case, on a foodie Web site, that this was pure snobbery. Why shouldn’t the masses have access to fine food? he argued. Why shouldn’t they be invited to the same table we—New Yorkers and San Franciscans and world travelers—see as almost a birthright? Isn’t that a great chef’s ultimate responsibility, to change things for the better? To seduce, coerce, and induce people to eat better, try new things, experience joy, even enlightenment?” — Anthony Bourdain, The Nasty Bits
“We know the answer. America’s most dangerous export was never nuclear weapons or Jerry Lewis—or even Baywatch reruns. It was, is, and probably always will be our fast-food outlets.” — Anthony Bourdain, The Nasty Bits