Editor's note: We get it. It can be difficult to keep up with the what’s what and who’s who of Austin food. We have you covered with our regular roundup of the freshest Austin restaurant news.
After more than a decade serving tacos in the neighborhood, Veracruz All Natural owners Reyna Vazquez and Maritza Vazquez are opening their first brick-and-mortar in East Austin. In an April 16 blog post, the sisters said they purchased the lot next to Fleet Coffee at 2501-2505 Webberville Rd. They expect the project to be completed sometime in 2020.
Domain Northside welcomed its latest restaurant on April 10 with the opening of the fifth location of The Grove Wine Bar & Kitchen at 11700 Domain Blvd., Ste. 148. In a release, owners Beth Lasita, Reed Clemons, and Matt Berendt said the decision to open a new outpost was partly driven by the availability of the oak-lined corner location next to Restoration Hardware. As with all locations, the shiny new eatery features a mammoth wine list and a menu of pasta, pizzas, and sandwiches designed by executive chef Michael Ortiz.
The 2019 Hot Luck Fest is burning even hotter with the edition of Christina Tosi to the lineup. The founder of Milk Bar and two-time James Beard Award winner will be revving up a 1969 Chevy P10 ice cream truck to dish out cereal milk soft serve at the Coupe de Grill event at Austin Speed Shop on May 26. Find ticket info and the full chef roster here.
Speaking of foodie fests, the Austin Food & Wine Festival has announced the last slate of talent before it kicks off on April 26. The cooking demos will include appearances from Tiffani Faison, Jonathan Waxman, Andrew Zimmern, Sarah Grueneberg, Nancy Silverton, Antonia Lofaso, and fest mainstay Aarón Sánchez. The Contigo Catering and Friends fire pit experience will include Freddy Diaz (Contigo); PJ Edwards (Meadow, San Antonio); Gabe Erales (Comedor); Evan LeRoy (LeRoy & Lewis); Takuya Matsumoto (Ramen Tatsu-ya); Rich Riembolt (Better Half); and Davis Turner (Huckleberry Hospitality). The additions complete to a dizzying array of talent already confirmed for the shindig.
Three longtime chefs at La Corsha Hospitality Group have new positions with the company. First, partner David Bull has been promoted to the regional food and beverage director, responsible for both the front and back of house operations at Second Bar + Kitchen's Domain Northside location and the Stagecoach Inn in Salado. Meanwhile, regional executive chef Jason Stude will be at the helm on both Second locations, working as executive chef of the north outpost and working alongside Stephanie Wyatt downtown, where she will oversee the culinary program as executive chef. Confused? Us too. Maybe one of those note boards from Homeland would help.
Locally made canned cocktail company Mighty Swell Spritzer has introduced a new flavor. Cherry Lime contains 5 percent alcohol by volume, 110 calories, and four grams of sugar and fits snugly in those Yeti coolers everyone is talking about.