News you can eat
Brand-new Austin brunches and lunches top this round of food 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 weekly roundup of the freshest Austin restaurant news.
Sunday Funday revelers can check out Lamberts' brand-new brunch menu this weekend. Barbecue will be featured, of course, along with hearty plates like grilled hanger steak with egg in the hole, a brisket and bacon breakfast sandwich (say that five times fast), and deviled eggs topped with trout roe. There’s also a Frito pie with poached eggs, chopped beef, queso, chèvre, and pico if you really have the munchies.
San Antonio transplant Stella Public House, which opened in October in Mueller, has expanded service to weekday lunch and weekend brunch. The “farm to pizza” gastropub’s lunch will feature the restaurant’s full menu while the brunch will showcase new dishes like cast iron cooked pancakes, a speck and potato skillet, a classic Benedict made with prosciutto, and a breakfast panino — as well as a hearty Bloody Mary garnished with bacon, cucumber, and heirloom cherry tomatoes.
Manor Road mainstay Salty Sow is also getting into the lunch business on Thursdays and Fridays between 11 am to 2 pm. The limited menu, served on the patio only, will feature Ranger Cattle beef in Wagyu burgers and meatloaf sandwiches. A portion of the sales will benefit the Home Grown by Heroes labeling program recognizing veteran owned agricultural businesses. Salty Sow chef Harold Marmulstein is also debuting a new affordable four-course tasting menu for dinner featuring hits like his candied pork belly.
The supergroup at Tyson Cole and Aaron Franklin’s Loro keeps growing. The team has tapped James Dumapit, an Uchi and Uchiko alumnus (most recently the chef at contemporary Chinese restaurant Old Thousand) as the chef de cuisine of the feverishly awaited Asian smokehouse.
Easy Tiger is bringing back “head dough puncher” David Norman’s holiday breads starting December 8, including his popular stollen, vörtbröd, and pull-apart rolls. For the first time this year, the casual restaurant and bakery will also be offering Swedish saffron buns, a tradition of the country’s Santa Lucia Day. See the availability schedule here. Allow 48 hours advance notice for preorders.
Can’t get enough of Tacodeli’s Salsa Doña? Starting December 8, fans can enter a drawing to purchase one of 100 32-ounce growlers for $25. The lucky winners will also get a bonus half-off coupon to fill the growler with any house beer at Pinthouse Pizza.
Twin Liquors is opening its largest Austin-area store at 4001 S. Lamar Blvd. On December 13, help them celebrate with drinks, bites, swag, and more from 5:30-8 pm.
This week's events feature some of our town's finest chefs:
- There is still a handful of tickets left to the StarChefs Rising Stars Awards gala featuring the top San Antonio and Austin chefs like Vino Vino’s Adam Brick, Emmer & Rye’s Kevin Fink, Tavel Bristol-Joseph and Page Pressley, Olamaie’s Michael Fojtasek, and Cookhouse’s Pieter Sypesteyn. See the menu for the evening here.
- Twelve of Austin’s brightest culinary stars (plus one lucky CultureMap food editor) are getting together December 12 at Holy Roller for a benefit for SAFE, an organization that aids women and children affected by domestic violence. Franklin Barbecue’s Aaron Franklin, Launderette’s Laura Sawicki, Parkside Projects’ Shawn Cirkiel, Uchi’s Tyson Cole, Eater’s Nadia Chaudhury, Via 313’s Brandon Hunt, Kemuri Tatsu-ya’s Tako Matsumoto, Bonhomie’s Philip Speer, Stiles Switch’s Shane Stiles, Central Standard’s Casey Wilcox, Nickel City’s Travis Tober, Juniper’s Nic Yanes, and yours truly will be stuffing their faces with pastry chef Britt Castro’s pies while guests will bet on which personality will take home bragging rights. Raffle tickets will be drawn for prizes including custom Neon Jungle signs and Yeti packages.
- On Monday, December 11, Aviary Wine & Kitchen will clear the tables for Krush Juice, a hip-hop dance party featuring bops from ’80s and ‘90s acts like LL Cool J, Afrika Bambaataa, the Beastie Boys, and more. The $25 ticket price will include tastings of over seven wines from the Vine St. Imports portfolio.
- Freedmen’s is celebrating five years with a full slate of events in December, including a Southern whiskey and pig roast on December 15 and a Toys for Tots drive on December 17 featuring music by School of Rock Austin and Sarah Burton, plus a special raffle for memorabilia and restaurant gift cards. Throughout the month, they will feature five rare whiskeys, which can be paired with a special barbecue menu including smoked mushrooms, fatty brisket, pastrami, and more.
- Half Step is bringing back the guest sous series with a new format. Although a limited amount of a la carte plates will be available at $5 to patio guests, an intimate 40 seat pairing dinner will be the main event. This month Old Thousand chef Karsten Speith will be cooking up dishes like a warm salad with persimmon hollandaise and hard cheese; and tortellini with braised pork, turnip dashi, mushroom, and egg yolk, all paired with Virtuosos wine and cocktails made from Haus Aplenz spirits. Email email@example.com to secure a spot.
- The Driskill’s 1886 Cafe & Bakery is hosting the latest edition of its craft beer pairing series on December 11. The menu features wintry dishes like a smoked pork belly with roasted squash puree, braised cabbage, and a pomegranate gastrique paired with beers from locally owned Hi Sign Brewing.
- Impress your friends and family by learning how to set up a holiday bar from Drink.well owner Jessica Sanders. The Celebration Libation Cocktail Class will cover everything from history to barware tips and includes bites from Antonelli’s Cheese Shop, two cocktails, and a holiday punch starter kit with a custom cordial.
- Uchi will be holding a Samui seasonal dinner on December 12 with a menu that includes roast carrot and fennel salad, eggplant and scallop ochazuke (a brothy rice dish), and a whole fried seabass. Call 512-916-4808 to make reservations.