September 2020
CURRENT PICKS
ATX COCINA | All gluten-free, but you’d never know. Best margarita (spicy ATX) and guacamole are a must. It’s owned by the same family as Red Ash. Stop by any day of the week from 4-5:30 for happy hour. The back patio is a spacious spot if you’re going to restaurants, but nervous about COVID.
BUFALINA | Bufalina sticks to what’s in season. While they’re currently closed for dine-in, it’s worth checking out their wine list and ordering for pickup with your meal. Follow them on Instagram if you don’t already.
BETTER HALF | If you don’t mind the heat, check out their backyard for coffee or a cocktail and light bite (or the burger, if that’s your style—it’s great).
CLARK’S OYSTER BAR | If this ever isn’t on my list, then something happened to me. Fun fact that I learned from Liz at Clark’s Aspen: With less demand for oysters (quarantine), oysters had more time to grow and, therefore, enhance their flavor. With more distinguished flavors, it’s a great time to learn by trying. While Clark’s has expanded the patio into the parking lot, I’d still recommend eating next to the building.
COMEDOR | As if I needed another reason to appreciate Comedor, they made the “Committed” section of the James Beard Foundation’s Smart Catch list. (It’s a list that I often check when I’m new to a city.) I met Gabe Erales in 2018 and have stayed in touch since—he’s a chef I follow to learn about the Austin food scene. While you’re at it, check out @comedorrunclub. They’ve created a community that promotes healthy lifestyles for those in the food industry.
HOLD OUT BREWING | New to town and right next door to Better Half. Book a table in advance, or order food/drink online. It surprisingly felt great on the patio (7:30 reservation), and their curly fries are a must-do with a beer. I had the crispy fish sandwich and beets, both of which I thought should be sweeter (I’m not usually one to say this). Finish with the Underberg for $2.50. Fair warning, it tastes much like absinthe to me.
MATT’S EL RANCHO | Get there early to beat the crowd, and eat outside if you’re dressed appropriately. Mosquitoes love me more than they do most of you, but it’s the one outdoor restaurant in Austin where I don’t notice them. A large Bob Armstrong and a skinny frozen with chile lime salt is a must.
TEXAS HONEY HAM | Ask for the best breakfast taco in town, and I’ll tell you to order the BEPC with red salsa (x2). It’s been a favorite of mine for a little over ten years, and it’ll take a lot to convince me otherwise.
UCHIKO | The best in the country. I visited Japan in December and found one place that I’d put at the same level (but for basics, not for creativity). In case you’re pro-Nobu, it puts it to shame for a range of reasons. Do yourself a favor and show up during sake social for hama chili. I see it in my dreams and it never disappoints. Invite me whenever you go—I mean it.
ADDITIONAL STOPS THAT I INTEND TO MAKE:
EMMERONI’S | Emmer and Rye’s to-go twist on Central Texas Italian. Looks solid, and I’ve somehow never made it there pre-COVID.
LA TRAVIATA | In case they reopen before I get to update this page, please go. It, like TFB (below), is an underrated Austin staple that doesn’t get nearly enough credit for what they do.
LORO | If you have guests in town and they’re okay with the heat, it’s a must. Part of Hai Hospitality (Uchi, Uchiko, Uchiba, Loro).
TEXAS FRENCH BREAD | Support them during these crazy times by picking up a case of wine, the TFB sandwich, or a baguette. They’re an Austin staple that needs to stick around.
TIDBITS
TOM KUNDIG | I found Tom by way of Comedor’s wesbite, where they credit Tom for his design of their building at 5th and Colorado in Austin. It’s a building that I’d live in if I could. Check out his work if you have an interest in architecture.
KEVIN FINK | Kevin is an owner and chef of a handful of restaurants in Austin, most recently including Hestia and Kalimotxo (highly recommend). He’s been extremely communicative through his instagram about the effects of COVID-19 on the restaurant industry. On top of that, you get the perks of seeing his creative additions to his restaurants. I shared this article on my IG earlier this month, which unpacks his opinions about federal aid for restaurants during the pandemic. He and his co-owner, Tavel Bristol-Joseph, have done a great job of feeding Austin’s healthcare workers lately.
TAVEL BRISTOL-JOSEPH | His Instagram is linked above. He’s a pastry chef, listed as a Top New Chef for 2020 by Food & Wine, where they declare him a “pastry savant.” Quite frankly, he’s one of the only black chefs/restaurant owners that I’m familiar with in Austin. His Kakigori at Hestia (among other incredible creations) is a masterpiece, and it’s bigger than you think.
FUN STUFF, LA CONDESA | First fun fact, which they didn’t include on their fun stuff page: La Condesa added a section of quesadillas and to-go frozen piña coladas to the menu, in addition to a new happy hour (everywhere, weekdays 4-6). Check out their fun stuff to learn about where their food comes from, what Executive Chef Rick Lopez does in his free time, etc. here.
MASIENDA | As mentioned on ATX Cocina’s menu, ATX sources from Masienda and Texas suppliers. I’m a spice wuss, so I intend to order the Chile Ancho (least spicy of the three).
Quotes I’ve reflected upon.
“If you ended up with the story you started with, then you weren’t listening along the way.” — Al Maysles
“Don’t let schooling interfere with your education.” — Mark Twain
“…but a desire for total communication, a sense that anything unsaid is an unwelcome interruption between them.” — Normal People, Sally Rooney