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 weekly roundup of the freshest Austin restaurant news.
Downtown Italian joint Frank & Angie’s has settled on November 17 as the last day of business. In a statement, owners Mike and Kim Hutchinson offered a little more context on why the decision was made, saying: “The difficult decision to close was reached due to a combination of factors. General affordability — or lack thereof — for independent businesses in Austin’s booming central business district coupled with high taxes were certainly considerations. However, after having run businesses for most of our lives, it’s just the right time for us.” A rep confirmed that the couple’s other business, Hut’s Hamburgers, will not see any interruptions in service.
Goodall’s Kitchen at Hotel Ella has appointed a new chef. The appropriately named Austin Rocconi comes from Michelin-starred La Toque in Napa Valley and has brought a new fall menu riffing on Southern comfort food including charred butterkin squash and king salmon with local grits.
It looks like the owners of glamping site Planet Rock are getting into the booze business. An application has been made with Texas Alcoholic Beverage Commission for Planet Rock Distillery at the same 5401 Hudson Bend Rd. address as the Lake Travis destination. A request for comment was not returned at the time of publication.
Popular Lake Travis joint Seafood Shack is making a comeback. The casual restaurant, which serves oysters, po’ boys, and seafood fries and boils, quietly closed in the late summer. The restaurant is now on track to return in early January according to a rep.
Austin’s recent love affair with the sandwich continues at Aaron Franklin and Tyson Cole’s Loro with a new turkey reuben, debuting on the menu November 7. The new offering layers bacon-braised cabbage and Muenster cheese. The restaurant also announced two new cocktails: The Hanuba Snowman, a Wild Turkey and Cuvee coffee-based dessert drink and Tiki Rum Yum, a tropical sipper with cilantro, jalapeño, cinnamon, and tamarind.
Be More Pacific, the 2018 winner of the Tastemaker Award for Best New Restaurant, is celebrating its first anniversary November 15 with the debut of new dishes including ceviche-like Filipino dish kiliwan and pares, a traditional beef stew. Tickets for the birthday bash also get fans a suckling pig starter, a halo-halo dessert, and other treats.
Southeast Austin’s Independence Brewing Company has released its lineup of seasonal beers. The offerings include hoppy ale Shiny Diamonds, Tangerine Highboy double IPA, and a cherry Redbud Berliner Weisse. All will be available throughout the winter on draft at the brewery’s taproom or in cans.
The James Beard Taste America Tour has revealed the silent auction items for its Austin gala on November 16. Up for grabs are a private baking class with Emmer & Rye pastry chef Tavel Bristol-Joseph, a private dinner for 10 at Olamaie, and the opportunity to have McGuire Moorman Hospitality’s June Rodil hand select six wines a month for a year. Limited tickets are still available for the big event.
Austin Food & Wine Alliance has announced the menu to its annual porky party, Wine and Swine, held at Camp Mabry on November 18. This year takes a global theme with bites like pork belly al pastor tacos from celebrity chef Jason Dady’s upcoming Chispas, a Japanese take on the taco from Otoko’s Yoshi Okai, a Canadian cassoulet from Revue’s Atticus Grant, and a special visit from Alejandro Paredes of San Antonio’s Carnitas Lonja.