Construction is set to begin on some of the city's most buzzed about new restaurants, while established joints are upping the ante. What else did we uncover this week?
Wu Chow spills secrets
The owners of Swift’s Attic are moving along swiftly with their newest project, Wu Chow. This week, the team shared some updates on the restaurant, which is on target for an “opening in late 2014.” According to a Wu Chow insider, the restaurant is in the final phases of hiring a chef, whom the team says has “authentic Chinese training and [an authentic Chinese] background."
Wu Chow is also in the final stages of hiring a dim sum chef as well. Manager/co-owner C.K. Chin’s family played a pivotal role in everything from the concept to the small details of the new restaurant. The name “Wu” happens to be Chin's grandmother's last name, and she even helped with the calligraphy design featured in the restaurant. The team also shared a few of the dishes being worked on, too: Beef Ribeye with Thai basil, mushrooms and sugar snap peas in a honey chile glaze; and Ginger Scallion Lobster, stir-fried lobster with fresh ginger and scallions.
Noble Sandwich Co. to offer beer and wine
The Noble Sandwich Co. Central Austin location has begun serving beer and wine in the new restaurant. Since opening in April, the sandwich company has unveiled a slew of new dishes, including six sandwiches and breakfast options.
Launderette and Angry Bear begin construction
Like Wu Chow, Rene Ortiz and Laura Sawicki's upcoming projects, Launderette and Angry Bear, are also moving along. Media outlets noticed the appearance of the restaurants' social media accounts this week, but CultureMap received word that construction for both projects begins on Monday, May 19. Let’s starting counting the days!
Josephine House now serving dinner
Josephine House began hosting full dinner service this week. The cozy Clarksville restaurant’s dinner menu features an la carte menu similar to the lunch menu, as well as a $45 dollar prixe fix option. "Chef Alexandra Manley and Sous Chef Keegan Archer are cooking some pretty stellar food at the Josephine House right now," says Larry McGuire, the restaurateur behind the nautical-inspired haunt.
Beef ribeye from Wu Chow.
