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.
New Honduran food truck Lahleenea debuted at the East Side Food Park at 2207 E. Cesar Chavez St. on June 1, according to a Facebook post. The trailer specializes in Northern coastal dishes like tapado — a bowl with coconut braised beef, chorizo, smoked pork chop, and yuca — made with locally sourced ingredients.
Acclaimed Austin baker Abby Love has found a permanent home for her L’Oven Bread concept. The bake shop will be located inside the upcoming Barton Springs Mill facility, now under construction at Ranch Road 12 and Fitzhugh Road in Dripping Springs. The exact date for the opening is not yet known, but the team is shooting to be ready by the end of the year.
On June 10, Austin FC released new renderings for the McKalla Place stadium, giving a teaser of the hospitality projects that will come along with the soccer team’s new home. Although no operators were announced, the stadium will include several club rooms offering inclusive food and beverage service to members as well as an outdoor area mimicking a food truck park. Fans can check out the new views on Instagram.
Table tennis bar Spin Austin has launched weekday lunch service for downtown dwellers who want to blow off a little bit of steam before plodding through the rest of the day. Highlights of the menu include The Marty — a pastrami and Swiss sandwich with beer mustard and sauerkraut on rye — and the Strawberry Fields salad with frisee, wild arugula, candied pecans, fried onions, crumbled goat cheese, and Champagne herb vinaigrette.
Hyde Park has a new place for brunch. Uncle Nicky’s kicked off the new service on June 8 with a menu that includes maini ricotta pancakes; focaccia pizza with marinara and meatballs; an Italian omelet stuffed with prosciutto, salami, and Fontina; and chilled shrimp with basil pesto and lemon. The menu is available on weekends from 8 am to 2:30 pm.
L’Oca d’Oro is spending its third anniversary with some very special friends. On June 27, the Mueller Italian restaurant will host a benefit for Good Work Austin, an organization dedicated to job creation and workforce quality. The evening will feature small plates from L’Oca chef Fiore Tedesco; Michael Fojtasek (Olamaie); Sarah Heard and Nathan Lemley (Foreign & Domestic); Fermín Núñez (Suerte); and Mari Soto (Sweet Ritual); plus cocktails and a silent auction.
Speaking of good works, fast casual faves P. Terry's and Taco Ranch is bringing back Giving Back Day on June 15 at all locations. On that date, the eateries will donate 100-percent of the day’s profits to Back On My Feet Austin, an organization that combats eliminate homelessness through running and housing and employment resources. This year, P. Terry’s has also upped the ante by partnering with Door Dash, who will be donating $5 for every order delivered as well as offering free delivery. Since Giving Back Day was introduced, the promotion has donated over $800,000 to local nonprofits.
Gueros Taco Bar is getting into the vegan queso game. Starting June 13, the long-running restaurant will be partnering with local company Credo Foods to offer the cashew-based version of Austin’s signature dip. In addition to being plant-based, the queso is oil, soy, and gluten-free, yet is practically indistinguishable from the dairy based stuff.
Classic Austin restaurant Fonda San Miguel is welcoming lauded chefs (and sisters) María Elidé Castillo and Delfina Castillo Tzab to the kitchen for the latest installment of its all-women guest chef series on July 14. The founders of Yucatán condiment cooperative Semilla de Dioses will present a four-course feast, available with or without meat. Tickets can be scored here.