News you can eat
Dallas burger joint cuts into Austin plus more red-hot restaurant news
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.
Reps for lauded chef John Tesar have confirmed that they are scouting for a location to bring Knife Burger to Austin. The Dallas restaurateur, who was in town on May 25 for Hot Luck's Night Court event, teased the new location with a May 28 Instagram post. Although that post featured a photo of the upcoming St. Elmo Public Market, reps tell CultureMap that is just one of the potential locations he is considering, adding that he would like to bring his Knife steakhouse concept to Austin as well.
Another brewery has entered Austin’s craft beer olympiad. Marcos Canchola and Brian Hyde, co-owners of dive bars Barfly’s, Violet Crown Social Club, Mugshots, Pour House, and Bender Bar, have teamed up again to open Hitmaker Brewing. The brewery's first release, a hoppy IPA, debuted on May 11. A kolsch and a rye pale ale will debut in the next few weeks in preparation for its taproom opening at 11160 Circle Dr. later in the year.
A new French-inspired pop-up has launched on the patio of Infinite Monkey Theorem at 121 Pickle Rd. Owner Eric Nathal tells CultureMap that Austin Rotisserie offers a menu of rotisserie chicken served with baby potatoes cooked in chicken drippings; baguette sandwiches made with Easy Tiger bread; and a chicken taco with chopped red cabbage, Panela cheese, chicharron dust, and “guacamousse.”
Speaking of rotisserie chicken, Tio Pepe Chicken will bring the Portuguese version to the Linc shopping center in September. The menu features salads, platters, and traditional sides, as well as six varieties of peri-peri sauce made with chilis, herbs, citrus, and onion.
Rainey Street’s El Naranjo is getting into the lunch business with a new menu available from 11 am-2 pm on Tuesdays through Fridays. Standouts include a house made pasta with epazote, queso cotija, and huitlacoche (a corn fungus sometimes called Mexican truffle), and a quesadilla made with hoja santa leaves stuffed with Panela and Oaxaca cheese.
Johnson’s Backyard Garden is having some tater trouble, specifically over 10,000 pounds of potatoes they are unable to harvest due to a labor shortage. To help remedy the situation, the farm is asking the public to help them glean the crop so they can be donated to the Central Texas Food Bank. The event is June 1, and spud warriors can RSVP here.
Austin Eastciders is getting weird with a wild fermentation cider using only Gold Ruch apples. The limited edition cider debuted at Hot Luck’s Al Fuego event on May 26, but don’t worry if you didn’t score a ticket to the fest. The cider will also be available by the pint or growler at the company’s Collaboratory tap room at 979 Springdale Rd. throughout June.
Emmer and Rye chef Kevin Fink is teaming up Whole Kids Foundation to support the Honey Bee Grant Program, which provides observational beehives to schools and nonprofits. On June 3, Fink will be one of five notable chefs taking part in the multi-city event. A powerhouse team of Top Chef Masters winner Rick Bayless;Pacific Northwest food expert Tom Douglas; award-winning cookbook author (and former Fonda San Miguel chef) Roberto Santibañez; and the 2011 award winner for the James Beard Award for Best Chef: Southwest, Stephen Stryjewski will also participate in other cities. All proceeds from the event will go to the nonprofit initiative.
Trailer Food Tuesdays is returning to the Long Center lawn June 19 for its seventh season. This year, the series is bringing back favorites The Peached Tortilla, Garbo’s, and Slab BBQ and introducing some newcomers like Tryst, Four Brothers, RedFin Seafood Kitchen, and Crossroads Farm to Truck. As always, there will be live music. Starting things off are the Peterson Brothers and Greyhounds with DJ Shani also spinning a set.