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. But we have you covered with our regular roundup of the freshest Austin restaurant news.
Since news first broke in February, speculation has been rife about what Ramen Tatsu-Ya owners Takuya Matsumoto and Tatsu Aikawa plan to do with the space they leased at 7301 Burnet Rd. Now, a mixed beverage permit posted on April 30 may provide some clues. The name on the filing is Dip Dip Dip Tatsu-Ya, which could mean the team is focusing on a dunkable menu of dumplings and tsukemen ramen. Or maybe the team was just inspired by Freak Nasty's "Da Dip." Currently, the team is tight-lipped, only telling CultureMap that “the concept is still under development and there will be more news coming soon.
The Cavalier, the bar and restaurant that took over the former location of the Dog & Duck Pub in March, is launching a brand-new Saturday and Sunday brunch on May 12. Like the lunch and dinner menu, the brunch leans Southern with homespun dishes like deviled eggs and biscuits and gravy.
Turntable Eatery, a pizza joint from the owners of beloved dive bar Barfly’s, quietly opened in late April in the former home of House Pizzeria on Airport Drive. The eatery serves Neapolitan pies, sandwiches, salads, and Italian starters like meatballs and bruschetta.
Cosmic Coffee + Beer Garden has teamed up with local musician and grill master Dan Dyer to launch Steak Out!, a guest chef series with live music on Tuesdays in May. Tickets are $35 for dinners featuring some of Texas’ top chefs like LeRoy & Lewis’ Evan LeRoy on May 8, Steve McHugh of San Antonio’s Cured on May 15, and Olamaie’s Michael Fojtasek on May 22.
There are still a handful of tickets available to the 11th annual Farm to Plate dinner benefiting the Sustainable Food Center. The May 9 event features bites from more than 30 of Austin’s best restaurants, including Boiler Nine, The Brewer’s Table, Uchi, Pitchfork Pretty, and Wu Chow. Drinks are courtesy of Independence Brewing Company, Kuhlman Cellars, Argus Cidery, Hops & Grain, Dripping Springs Distillery, and more.
Local cookie genius Hayley Evans is expanding her empire to a second shop at 1700 S. Lamar Blvd. The new, larger location of HayleyCakes and Cookies will serve a variety of sweet treats, including her signature Insta-famous decorated cookies in shapes like hot dogs, flamingo pool floaties, and llamas.
Another player is entering the local tequila market. Matt Davis (husband of jeweler Kendra Scott) has introduced Playa Real Tequila with an initial portfolio of three 100 percent blue agave, triple-distilled tequilas: silver, pineapple, and mandarin.
Altruistic Dripping Springs roaster Greater Goods Coffee has brewed up a new coffee shop at 2501 E. Fifth St. at the corner of Pedernales. In addition to serving up innovative coffee drinks like the bourbon latte with Treaty Oak barrel-aged syrup, the flagship offers tastings, demos, and classes.
Texas Beer Company, the ecologically minded Taylor brewery founded by former Austin politicos Ian Davis and J.D. Gins, scored a major cash infusion on May 1 courtesy of a successful crowdfunding campaign. The more than half a million dollars raised will be used to expand the brewery and canning facility to help TCB widen distribution.
Just in time for Mother’s Day, McGuire Moorman Hospitality has launched a new universal gift card, which can be used at any of their eight restaurants, including June’s All Day, Clark’s, Pool Burger, and Elizabeth Street Cafe.
Bike Austin is rolling out Bike to Work Day for another year on May 18 with fueling stations again offering bites and sips to riders who take part in the initiative. The stops this year include favorites like Austin Beerworks, Houndstooth Coffee, Bouldin Creek Cafe, Wheatsville Co-op, and Bennu. If you are in good enough shape to make it to the after-party at Cheer Up Charlies, you can also enter a raffle for gift cards from Magnolia Cafe, Jugo, Hank’s, and more.
The Switch, the Cajun barbecue concept from the team behind Stile’s Switch, has rounded out its culinary team in preparation for a late spring opening. Joining the operation are head chef Barclay Stratton (previously of Dan Barber’s Blue Hill in New York) and pitmasters Christopher McGee and Bill Dumas.