Wind beneath our wings

Spicy new food truck rolls wings and fried chicken into East Austin

Soursop, St. Elmo Brewing Company’s lauded resident food truck, is flying east. On January 25, Soursop owner Teddy Bricker and chef Dillon Misonznick debuted Spicy Boys at Zilker Brewing Company at 1701 E. Sixth St.

Using the original’s popular sambal wings and Hot Gai sandwich as a springboard, the truck expands on Soursop’s poultry menu with sandwiches, fried chicken, and boneless wings.

Crispy thigh wings (or cauliflower for vegetarians) are the centerpiece of the operation. According to a release, customers can order them with a choice of seven sauces, ranging from mild flavors like Thai red curry barbecue and citrus-miso to incendiary options like a numbing lemon-Sichuan dry rub and the signature Spicy Boys sauce, which comes with a warning that one should only “order with caution.”

Other items include a fried leg quarter, available alone or as a combo, and three sandwiches: The OG, a chicken or tempeh sandwich with sweet chili-honey and green papaya relish; the V Spicy Gai with a chili toasted bun, spicy marinated cucumber, and Thai chili ranch; and the Hot Gai with massaman curry mayo, Thai basil, pickles, and Swiss cheese product.

If the latter ingredient seems out of place in Austin’s often snobbish restaurant scene, it’s just part of the team’s irreverent approach to food. Soursop notably displays a photo of another cheesy culinary figure, Guy Fieri.

Sides start with another everyman staple — tater tots. The tots are seasoned with the fried chicken spice that can be dressed with any of the sauces or curries. Som tam (traditional Thai green papaya salad); Napa cabbage slaw; fish sauce-marinated cucumbers; and collard greens braised in bacon, dashi, molasses, and bonito round off the eclectic offerings.

For dessert, Spicy Boys serves Thai tea and Oreo cheesecake and a dessert roti with bananas, Nutella, condensed milk, and peanut. The Malaysian-style flatbread is also available savory with either yellow or vegetarian Panang curry.

Currently, the food truck is in a soft opening period before celebrating its official grand opening on February 17. Preliminary hours are Tuesday through Thursday, 4-10 pm; Friday and Saturday, noon-midnight; and Sunday, noon-8 pm.

Chicken is the star at Spicy Boys.

Photo by Chelsea Francis

Chicken is the star at Spicy Boys.

Near and Deer

Vespaio-trained chef serves venison from trailer at Austin's Sign Bar

Photo courtesy of Sign Bar.

Born and Braised, specializing in native ingredients and braised meats, is now open at Sign Bar.

Born and Braised, a food trailer specializing in native ingredients and braised meats, has just opened for business at Sign Bar. Chef and owner William Woodland, a.k.a. Woody, says so far things are going great.

"They're doing a great job promoting us at Sign Bar. I feel really special," says Woodland.

This is a big change from several years ago when sign bar first opened and Woodland says he "pestered" the folks behind the cool new space.

"I think at that time they wanted to see a couple of years of good experience," says Woodland. "And now my reviews are insanely good — so I think that helped!"

Born and Braised started out at Lustre Pearl back in 2022, and then quickly moved over to Sage Brush where it stayed for more than a year. More recently, Woodland has been operating out of Bastrop and is happy to be closer to town again at Sign Bar, which is located in East Austin. It's still a bit of a drive for many, but not as far south.

Some of the menu items include birria tacos, homemade birria ramen, and multiple venison-based dishes: chili, a smash burger, and bratwurst. There's also grilled cheese, street corn, and other sides.

"I think it's one of only a couple of places in town where you can get venison any time," says Woodland. He adds that the main focus of any foods he prepares is minimal waste and using good, quality, native ingredients. "I'm kind of an ingredient hippie," he laughs.

These cooking roots can be traced back to Woodland's days at his grandparents' out in the country, where his uncles butchering deer in the garage was the norm, and venison was always on the table. As an adult, Woodland got his "formal" education in the kitchen at Vespaio under the tutelage of Ryan Samson.

"He gave me his culinary book from when he went to school and quizzed me everyday; basically took me to culinary school through that job," says Woodland. "I cry thinking about him all the time. Great guy; a really good mentor."

Born and Braised is open Tuesdays through Fridays from 4 pm to 2 am, and Saturdays from 11 am to 2 am, at Sign Bar Austin (9909 FM 969, Bldg. 3). The bar, decorated with more than 75 retired signs from legendary local businesses, offers a variety of beers, wines, and cocktails.

Sign Bar Holiday Tree This miniature Zilker Tree is the newest permanent installation at Sign Bar. Photo courtesy of Sign Bar

As of early December, guests can enjoy all Sign Bar has to offer next to the Sign Bar Holiday Tree. This 64-foot tall tree is an homage to the Zilker Tree, and unlike most holiday displays, this tree will be up year-round. Guests can even spin under this mini-Zilker Tree — but may want to give it a minute after a bowl of venison chili.

openings food trucks bars burgers tacos ramen