Photo by Megan Bucknall on Unsplash

Editor’s note: We get it. It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have you covered with our regular roundup of essential food news.


Getting to the bar just got harder — but way more fun. Fierce Whiskers Distillery is literally launching a new pop-up called the Stubborn Bar, floating off the shores of Town Lake. The location is a secret, but not one too closely kept; Join the mailing list to receive updates and sign up to snag a spot. The bar operates June 3-4, June 17-18, and June 24-25. Visitors' hard work will be rewarded with a chance to taste the new two-year Texas Straight Rye, which the distillery says was very hard to make, and "the first pour should go to those who are just as determined." They're also celebrating the new release on land with a performance by Neil Frances and Thebrosfresh on June 10. Tickets ($30-120) available on Eventbrite.

Carve American Grille (stylized CARVE) has been working on its second location for more than a year, and the date has been moved one last time — hopefully. Instead of opening on June 8, it'll be June 12. It's taking up residence at The Grove (2613 Perseverance Dr.), a mixed-use community covering 75 acres. Carve, sister restaurant to Perry's Steakhouse, is well-known for its creative twists on a classic steakhouse menu, which can often border on austere. So, postpone your visit, but keep Carve on your list.

Other news and notes

Even after Memorial Day, we're all ready for a Fri-yay celebration, and thankfully this week brings another day of observance: National Donut Day. The Salty is ready with a limited-edition mini French toast donut, available only on June 2. This creative donut is made with a 24-hour brioche base, filled with a "homemade French toast filling," and topped with maple treats and mascarpone whipped cream. The shop is also celebrating with a 25 percent merch discount and free delivery to Salty Rewards Members using the app or website.

For those who just can't get enough rosé at brunch, there's the Rosé Dinner at Lost Draw Cellars. On June 3, the winery will open up its new space for a rosé tasting featuring its four new releases, all from 2022. These sips will be paired with a live fire dinner of beef and chicken from Hill Country Beef and Cielito Lindo Farm, respectively, and fresh vegetables from Hat & Heart Farm. Tickets ($85) are available at williamchriswines.com.

Austin wouldn't be Austin without the endless markets, and two more are popping up on June 4. One at Bar Toti gives an excuse to visit the chic space behind one of the city's most talked-about restaurants, Este. This Mercado del Girasol celebrates the Este Garden's third anniversary, with goods by local artisans and creatives, drinks, DJ sets, and more. Three raffles benefit Casa Marianella, which supports displaced immigrants in Austin, and visitors can pick sunflowers and try signature cocktails by Bar Toti. The other establishes a new weekly event at the Hill Country Galleria: the Bee Cave Farmers Market. In addition to the usual farmers' fare (from 40 vendors), these markets will offer live music performances, starting aptly with The Hens.

Starting this week — "as soon as I buy the buttermilk," according to the chef — Radio Coffee & Beer's food truck, Shortwave Diner, will be offering monthly specials centered on fried chicken and burgers. The pending special is a sweet and very crispy tarragon chicken with maple syrup, and the rest is a mystery. The breakfast truck stands at the ready at the popular work site for freelancers and remote workers, serving daily chicken and waffles, smash burgers, and more. Follow Shortwave on Instagram to see when the new series launches.

Barley Swine Facebook

Austin's 9 best neighborhood restaurants reflect the soul of the community


One of the threads that keep an ever-shifting Austin from unraveling is its neighborhood businesses. Whether it's the dive bars in East Austin, the design shops near Clarksville, or the funkier boutiques down South, each area's institutions offer continuity while the skyline morphs.

That goes double for restaurants, which allow us to slow down amidst the hectic pace. It's a much-needed service we celebrate every year with the Tastemaker Award for Neighborhood Restaurant of the Year. The 2023 nominees range from a homey taqueria to a trendy European-inspired café. Still, patrons can always rely on all of them to provide gracious hospitality and a delicious meal.

Join us in honoring them at the highly anticipated Tastemaker Awards on May 18 at Fair Market, where we will announce the winner. And then spend a little time getting to know your neighborhood gem. Find your tickets here.

Barley Swine
A paean to seasonal, local ingredients, chef Bryce Gilmore's signature restaurant was showered with praise right out of the gate. Almost 15 years later, it has settled into being one of North Central Austin's favorite neighborhood haunts. The prix fixe menu still makes room for innovation, finding startling connections between protein and produce. But the vibe remains as worn-in as the reclaimed wood cladding the bar.

Though certainly upscale, this East Austin eatery doesn't buy into the fuss of fine dining. Dogs sniff around on the gravel patio, there are no white tablecloths to catch errant crumbs, and customers happily queue up to order from the counter. That doesn't mean that the food is relaxed. Married owners Tracy Malechek-Ezekiel and Arjav Ezekiel pair an evocative wine list with stunning French-Italian plates that reserve the crispness for technique, not napkins.

Dai Due
Few restaurants have as much of a sense of place as this Manor Road classic. A typical dinner travels through Central Texas' manifold foodways, stopping to consider German cuisine with an antelope hotlink or Mexican fare with carnitas flautas in a habanero broth. As bright as it is, it never seems academic. Instead, its homespun wisdom warms over like a campfire chat.

As the name implies, this Holly neighborhood staple revels in the midcentury era, when "third places" were essential to American life. And it's no small feat to get folks to put down TikTok and embrace the chatty conviviality of weekend brunch. Still, the food remains contemporary — using international preparations like sambal and dukkah to appeal to a curious palate. Never has comfort food had such a spark.

L'Oca d'Oro
This Mueller neighborhood eatery was a trailblazer in paying staff a fair wage, charging a hospitality fee instead of making its servers rely on tips. It's rare for a neighborhood restaurant to be, well, so neighborly. Italian food demands a shared table, of course. This one happens to be topped with exquisite handmade pasta and pioneering vegetable dishes.

This Lamar Boulevard concept merges the powers of Uchi chef Tyson Cole and Franklin Barbecue proprietor Aaron Franklin, but it's not precisely fusion. The smoked meats never feel squashed together like an early 2000s mashup. Instead, they add heft to a vibrant blast of accompaniments like shishito salsa verde, yellow curry-yuzu vinaigrette, and chili gastrique.

Nixta Taqueria
Owners Edgar Rico and Sara Mardanbigi bootstrapped this East Austin taqueria to James Beard acclaim, and one gets the sense that they take nothing for granted. Building on early triumphs like the sensuous duck carnitas taco, the joint keeps expanding its scope to antojitos like Yucatan Sikil P'aak and endearingly tasty goofs like the Space Glizzy crispy dog.

Odd Duck
For an iconic Austin date night, head to this South Lamar hot spot before taking in a show at the nearby Alamo Crafthouse. We promise the fair will be as cinematic as anything on the screen. Like its erudite sibling restaurant, the focus here is on sustainable and seasonal fare. Unlike Barley Swine, Odd Duck occasionally shakes it at the club.

Sour Duck Market
The third Bryce Gilmore restaurant on the nominee's list, this counter-service cafe is also the most casual. Instead of composed small plates, diners can nosh on simple chopped salads, a vegan schnitzel sandwich, or a double cheeseburger unfussily using American cheese. It's a departure for the chef, sure, but look closer. The market uses the same thoughtful sourcing as the rest of the brood.

Barley Swine bar
Barley Swine Facebook

Neighborhood restaurant of the year: Barley Swine

Photo courtesy of Sarah McIntosh

The top 8 pastry chefs in Austin bake up a colorful community

Meet the Tastemakers

No one changes hats like a pastry chef, serving up the savory, the sweet, and everything in between. A great meal may start with bread, encase something herbaceous in a puff pastry, and end with a beautiful meringue. These fatty, carb-heavy foods are the core of both comfort and celebration, but it’s easy to miss the mark — it’s a high-stakes, high-reward field, and most pastry heroes don’t see their names on the front of a restaurant.

This year’s Tastemaker Award nominees in the Best Pastry category show that no matter how highbrow or homemade, the passion transcends the plate — or the pastry box.

Sarah McIntosh of \u00c9picerie

Photo courtesy of Sarah McIntosh

Sarah McIntosh's creations at Épicerie mean you don't have to visit New Orleans for the best beignets.

Consider your wildest dreams and your mellowest comfort cravings, and then get ready to see them challenged on May 11 at Fair Market for our annual Tastemaker Awards tasting event and awards ceremony. Early Bird tickets are on sale now.

Abby Love, Abby Jane Bakeshop
Local ingredients are always hot as far as meats and veggies are concerned, but is anyone asking where their flour is coming from? Abby Love is. Products from Abby Jane Bakeshop are made exclusively from stone-milled heritage flours processed feet away at the Barton Springs Mill facility. Surprisingly at this bakeshop, the pizzas steal the show.

Amanda Rockman, New Waterloo
This charismatic pastry chef had some experience in Michelin star dining, but decided it just wasn’t for her and dove instead into the more personable "polished casual" world. Now she has fun with sprinkles and oversees the sweet and flaky goings on at New Waterloo properties including fellow Tastemaker nominees Maie Day, Watertrade, and La Condesa.

Aurora Soleil, Emmer & Rye Hospitality Group
Despite flying under the radar in name alone, Aurora Soleil has made a big impact on the Austin pastry scene. Endorsed via her hiring at Hestia by one of Austin’s pastry giants, Tavel Bristol-Joseph, Soleil upheld the hospitality group's refined, but adventurous image with unexpected ingredients, unusual flavor combinations, and an insuppressible joie de vivre in plating.

Luis Gramajo and Hans Schrei, Wunderkeks
Anyone can make a good chocolate chip cookie, but married couple Luis Gramajo and Hans Schrei are baking up a stronger, more supportive community. The cookies are a cult classic — thick and toasty after a mandatory oven warm-up — and the award-winning business supports safe spaces for LGBTQ people, immigrants, and anyone who embraces their true self.

Courtney Mullin, Juniper
There are a few staples that have sweetened the Juniper menu since it opened in 2015, but Courtney Mullin gets the credit for keeping the pastry program innovative and delicious. Mullins started out as a pastry cook in South Carolina before moving to Atlanta, Chicago, and now Austin, where she also concocts the classic crullers and more for Uncle Nicky’s.

Jules Stoddart, Little Ola's Biscuits
After pivoting to a temporary biscuit shop during the pandemic, Olamaie chef and owner Michael Fojtasek announced plans to open a permanent biscuit shop in North Austin. Formerly Olamaie’s executive pastry chef and culinary director Jules Stoddart now leads Little Ola’s, serving the fresh, delicious and from-scratch biscuits to tempt Austinites daily.

Mariela Camacho, Comadre Panadería
A first-generation American and daughter of Mexican immigrants, Mariela Camacho creates high-quality bread and pastries inspired by her experience growing up Xicana in America. Comadre Panadería started as a pop-up in Seattle in 2017 before moving back to Camacho’s home state of Texas, where she recently expanded into a space next to Nixta Taqueria.

Sarah McIntosh, Épicerie
Even Café Du Monde canonists can confess that Sarah McIntosh’s beignets are not just bigger, but better. Sure, there’s no street jazz band serenading every powdery bite, but McIntosh’s creations are fluffier, fresher, and more satisfying — and that’s not even touching on her kougin-amanns, flaky croissants, almond croix, and the best sprinkle cookies in town.

Veracruz All Natural/ Facebook

6 things to know in Austin food right now: Local street taco chain fries up sit-down Mueller concept

News You Can Eat

Editor’s note: We get it. It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have you covered with our regular roundup of essential food news.


Veracruz All Natural, one of Austin's favorite taco chains, is coming to Muelleras Veracruz Fonda & Bar, a sit-down concept. Although some hardcore taco fans might turn away from a chain, sisters and owners Reyna and Maritza Vazquez are bona fide taco pros, born and raised in the restaurant life in Mexico. They opened their food truck in Austin in 2008, becoming known for both straightforward and creative tacos loaded up with veggies. The new location will serve traditional meals, pastries, and coffee at 1905 Aldrich St., and opens on April 8. Mueller's Aldrich Street district announced that along with Veracruz, it would add locations for Aviator Pizza & Drafthouse, Dish Society, Nautical Bowls, and Sweetgreen.

Other news and notes

The old world of Texas barbecue and the new world of YouTubers collide on a channel called Mad Scientist BBQ, where Jeremy Yoder cooks and talks about the supremacy of the regional art. He's bringing that argument and a 1,000-gallon smoker on the road through Texas, signing on some guest chefs to cook for fans along the tour, and then giving the four-barrel monster away. Hopeful winners can buy a mug ($49) to enter. Yoder will announce his tour locations and dates on Instagram as he goes.

Brunch doesn't have to be a lazy Sunday activity. The Dirdie Birdie, a surreal carnival of an indoor mini golf course, just added a brunch service starting April 8, every Saturday and Sunday from 11 am to 3 pm. Befitting the imaginative golf course, the food is also above and beyond. Try a loco moco (Hawaiian hamburger) with crispy jasmine rice, ham, and runny egg; chicken and waffles with hot honey; avocado toast with mezcal pickled onions; bottomless mimosas, and more. Reserve at dirdiebirdieatx.com.

A free "Dog Party" at the Lucky Rabbit Live Music Bar & Kitchen on April 8 will connect interested adopters with dogs from Texas Humane Heroes and Texas Lifelong Friends. Mobile adoption units make it possible to complete everything onsite, but if visitors prefer just to get acquainted, there's plenty to do with their own pooches. The kitchen is whipping up some specialty hot dogs (for dogs); organizations are trimming nails, selling pet apparel and jewelry; and three bands are playing live. No RSVP required.

If you're not already super competitive about bar trivia, maybe having some Austin FC players in attendance will put a fire under your own team. Will Bruin, Leo Vaisanen, Jon Gallagher, and Nick Lima are heading over to Pluckers Wing Bar (9070 Research Blvd.) on April 12 to participate in a soccer and general sports round of the weekly live trivia game. Even if a visitor doesn't win trivia, they may win a raffle for a pair of Austin FC tickets and a signed jersey. Comment on Instagram for a chance to join the FC players' team.

Easter and Passover are finally here, and anyone suffering some last-minute planning angst should check CultureMap's best-of list for new additions. We've had our ears to the ground and shared our favorites. There are 11 recommendations from weekend brunches, to egg hunts, to beautiful desserts. Neighborhood Italian restaurant L’Oca D’Oro offers an all-faiths Passover Seder; Fareground removes the obstacle of families having to agree on what to eat; and Drag performers don their Sunday best.

Photo couretesy of Torchy's Tacos.

Austin icon Torchy's Tacos wraps up first New Braunfels location


Hill Country residents will be able to get some "Damn Good" tacos much closer to home, sooner than you think. Torchy’s Tacos is opening its very first New Braunfels location on March 1.

The Austin-founded taco chain that has opened more than 100 locations will give New Braunfels customers a sneak peek at their offerings before the official opening, with a preview party on February 27 from 5 to 8 pm. This free event will allow guests to explore the 4,000-square-foot restaurant and outdoor patio while sampling a variety of tacos, beer, beverages, and more. The new location will also feature a full-service bar that offers guests a wide menu of handcrafted cocktails and weekly happy hour specials.

To commemorate the grand opening, Torchy’s will offer the first 100 guests in line a limited edition “restaurant opening” t-shirt. The shirt will serve as the guest’s ticket to get free green chile queso at the new location for a year. The offer only extends to in-person and pick-up orders, though – online, app, delivery, and Doordash orders aren’t eligible for the deal.

Another highlight of the beloved chain is its ever-changing Taco of the Month option. A portion of the proceeds from the Taco of the Month goes to charitable organizations such as Make-a-Wish Foundation and MD Anderson Cancer Center.

Torchy's first New Braunfels restaurant, located at 229 FM 306, Suite 101, is the first in an anticipated 2023 Hill Country expansion. San Antonio is next on the list with a new opening on Hunt Lane scheduled for the end of March.

The restaurant's hours of operation will be:

  • Monday through Thursday from 10 am to 10 pm
  • Friday from 10 am to 11 pm
  • Saturday from 9 am to 11pm
  • Sunday from 9 am to 10 pm

More information about Torchy's Tacos is available at torchystacos.com.

Photo courtesy of Taste on Main

6 things to know in Austin food right now: Driftwood hospitality couple drift to Buda to launch steakhouse

News you can eat

Editor’s note: We get it. It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have you covered with our regular roundup of essential food news.


Class is the main goal at Taste on Main, opening in Buda on February 15. The space is modeled after "classy downtown steak and seafood concepts," according to co-owner Travis Tindol. Tamra and Travis Tindol are known for their previous effort, Hays City Store & Ice House, a casual Southern staple in Driftwood, but now they're turning up the refinement. The menu follows most steakhouse standards, but emphasizes comfort food even if it's not the most common order: That means rib-eyes and pork chops next to mac and cheese, poutine, and crab legs with butter and charred lemon. Taste on Main will be located in a 100-year-old building at 116 Main Street. Reserve on Tock.

Other news and notes

The Texas Farmers' Market isn't just a random gathering of makers; there's programming that makes the event more of a community. There's a brand-new Fresh at the Market Fan Club, which enters shoppers in a drawing once they complete a 10-haul punch card, plus the return of cooking demos and market samples meant to inspire new home cooking. The market also hosts special seasonal events, including ones scheduled for Black History Month and Valentine's Day.

Free cheese! That's the Tweet. It somehow gets even better, considering that the cheese is from Antonelli's, one of Austin's favorite cheese makers. On Friday, February 10, the first 50 people in the shop will receive a free wedge of cheese — even if they don't purchase anything. This deal celebrates the shop's anniversary week, marking 13 years of service. There are also a few tickets left to the last anniversary event: a cheese and donuts structured tasting.

A huge king cake is a fun treat for Fat Tuesday, but sometimes you just need a taste. (Regular Tuesday, anyone?) Abby Jane Bakeshop, run by the celebrated Louisiana-born baker Abby Love, offers a smaller-scale version perfect for one or two people. There's also a savory version with andouille sausage, cheese, veggies, and a cream cheese filling. Order for a Dripping Springs pickup at abbyjanebakes.com. (Select the king cake option if prompted for location.)

Sotol is already like a milder mezcal, so what happens when you mix it with the characteristics of a light red wine? Desert Door has done the science for us, aging a new limited edition sotol aged in old Beaujolais barrels for a unique blend with "the buoyancy and breeziness of Beaujolais wine," according to a release. The resulting SotolJolais will be available at the distillery through Sunday, February 12, for tasting in cocktails or picking up a full bottle.

The only thing better than brunch is Mexican brunch, and El Chile is taking care of that in East Austin, bringing back its old brunch program that surely was sorely missed by many. Regional chef Giovanny Gonzalez-Diaz, new to the team as of 2022, helped bring back the tradition, which includes its "puffy huevos rancheros" as well as new, broader menu items like eggs benedict, crab omelets, and banana foster pan frances (french toast). Brunch is served weekends from 10 am to 3 pm.

Ad Placement 300x100
Ad Placement 300x600

CultureMap Emails are Awesome

5 tips to build stunning sand sculptures from 2023 Texas SandFest winners

Fun at the beach

As summer fast approaches, sandy vacations to coastal destinations are on the horizon for many travelers. For those with kids in tow, sandcastle-making might top the list of beach trip must-dos.

But “playing” in the sand isn’t just an activity for children, as proven by the 22 professional sand sculptors from around the world who recently competed in the 26th annual Texas SandFest, held in Port Aransas in April. The internationally recognized event, started by Port A locals in 1997, is the largest native-sand sculptor competition in the nation; nearly 70,000 people attended this year.

Competition entries featured everything from mermaids to the Grim Reaper, all intricately carved, brushed, and chiseled from sand, ocean water, and perhaps a little diluted spray glue that sculptors say helps maintain detail. The competitors work on their masterpieces during the event, allowing spectators to witness their progress from start to finish.

“I do around five international sand sculpting competitions per year. It’s always a great challenge to compete a high level,” says Benoit Dutherage, a competitive sculptor from France who also creates snow sculptures in the French Alps during the winter.

Dutherage took first place in the Duo Masters category, along with his sand sculpting partner Sue McGrew, for their work called “Wish You Were Here.” Comprised of two loving faces (one mystically cut in half), the sculpture was a tribute to Pink Floyd.

“We like to reflect human emotions in our sculptures,” he says. “It is never easy to pick an idea among the thousands of ideas we have.”

Florida resident Thomas Koet, whose sculpture called “The Prospector” won first place in the People’s Choice category, intended to create something with horses and a cowboy as an homage to Mustang Island, where the competition took place. High tides just before the event thwarted his plans.

“The high tide washed away so much of the sand, I had only enough left for a mule or a foal,” he says. “So I decided to make an old prospector with a mule.”

Thinking out of the box when it comes to carving sand is just one of several suggestions Koet has for recreational sand sculptors. (“Who says it has to be a castle?” he says.) He and other winners from the 2023 Texas SandFest say they are always happy to see novices get creative.

Here are five of the pros' top tips for producing a beachfront masterpiece.

1. Think beyond the standard sandcastle
“Design and sculpt outside of your comfort zone,” says Abe Waterman, a sculptor from Prince Edward Island, Canada, who took first place in the Solo Masters division with his sculpture, “Sleeps with Angels.” The mega sculpture featured four angels at four corners holding a blanket carrying a sleeping woman. “While this may not lead to the best sculpture results, one will improve faster by doing this.”

Waterman noted that there are different types of sand depending on location. Some are better suited for detailed work while others work well for verticality. “But something can always be sculpted regardless of the sand quality, the design just may need to be altered,” he says.

Koet recommends picking something that will fit your attention span. “You can make anything you want,” he says. “You can make a cat, a shark, a monster truck, your high school mascot, a sneaker, or a shark eating an ice cream cone.”

2. Use the right tools
Forgo the cheap tourist shop plastic bucket and shovel set. “You definitely need proper tools to get a good result: A solid shovel, a few trowels – not too big – and a wall painting brush to clean your sculpture,” says Dutherage. “You’ll also need buckets.”

Think big painter’s buckets, he says, used to make what’s essentially “sand mud” consisting of lots of water and sand. Which leads to the next tip ...

3. Create a form mold
Consider this the secret to head-turning sand sculptures. Whether it’s a 10-foot-tall wooden box with sides that come off, or a plastic bucket with the bottom cut out, a “form mold” is an open-top vessel used to hold packed sand and water to create a carve-able structure.

“It’s a very useful thing to have in order to get a solid block, and to go high,” says Dutherage. “If you are a handyman, you can build your own forms. But a quick solution is to take a bucket, no matter what size, and cut out the bottom. Then put that bucket upside down on the sand. Add a few inches of sand, some water, mix with your trowel and compact that layer. Repeat until the bucket is full. Then gently pull the bucket up and surprise! You will get a nice block of sand ready for a sandcastle full of windows, arches, and gates.”

The compacted layers of sand and water almost act as cement, creating a sturdy base for carving. Dutherage says folks can easily repeat the form mold process to create multiple bases, either side by side or stacked.

4. Use plenty of water, for the sculpture and yourself
Benoit recommends adding even more water during the sculpting process.

“Bring a plant sprayer,” he says. “Sand needs to be wet to be sculptable.”

Even rain during sand sculpture building isn’t necessarily a bad thing. “One of the biggest misconceptions is that rain will destroy a sand sculpture,” says Waterman. “While this is possible, most often it just textures the surface.”

Water is also essential for the sculptor, as staying hydrated is key during the process, Waterman adds.

Texas SandFest

Texas SandFest

"The Prospector" took first place in the 2023 Texas SandFest People's Choice category

5. Practice, Practice, Practice
“The biggest misconception is that I do anything different than anybody who does it only for the first time,” says Koet, who’s been sculpting sand for 25 years. “Sure, I bring more and bigger tools and I spend much more time shoveling the sand high and mixing it with water. But there is no magic other than years of practice.”

Waterman, who admits sand sculpting has taken over his life, competes in up to 10 contests a year and also creates sculptures for exhibits and corporate commissions.

“Tricks and tips will only get a person so far,” he says. “But ultimately practice and putting the time in will get them a whole lot further.”

Benoit agrees. “Making a sand sculpture requires a lot of work and the more you practice, the better you will get,” he says. “But first of all, you have to enjoy the fun of it.”

New Hill Country farmers market debuts in Bee Cave this month


Over 40 local farmers and makers will bring their goods to the Hill Country Galleria on Sunday, June 4 for the launch of the new Bee Cave Farmers Market. Visitors can shop at the Central Plaza Lawn from 10 am to 2 pm.

Locally-grown, fresh produce will be sold by Farmer Dave's, Citizen Mushroom, Pedernales River Farm, Persnickety Gardens, and Smyrna Farms. Gift and creative vendors include Auntie Gigi's Dog Treats, Austin Fine Jewelry, B&G Artisan Gifts, Herbal Root Collective, Luminosa Vida, Plant Lady ATX, and many more.

The farmers market doesn't just provide opportunities to shop local: Nonprofits that would like to spread the word about their cause can also find a place at the market with their free booth application.

Organizers have also dedicated an entire row of booths to young entrepreneurs looking to start their own small business, and provide any planning or decorating assistance as necessary, free of charge.

The market will also feature plenty of live music and family-friendly activities. Local bands will perform from 11 am to 2 pm every week in June. The Hens are scheduled to perform during the market's debut on June 4, and Rent Party will perform on June 11. Honeybee Jazz will bring their sultry vocals to the stage on June 18, and The Boss Jaguars will close out the month on June 25.

More information about the Bee Cave Farmer's Market can be found on their website.

Heartless Bastards to play two nights at Antone's, plus more Austin music picks for early June

Music Notes

School’s out for summer, so now you've got plenty of time to take in the many great local shows that are coming up. Recommendations for the first half of June can be found here.

Beat 4 Beat at the Belmont – Thursday, June 1
Beat 4 Beat, which provides free after-school music classes for Austin-area school districts and private schools, is holding a fundraising show this Thursday, June 1 at the Belmont. Latin funk vets Grupo Fantasma will headline, and Jaime Ospina (of Superfónicos) will open the show. There are two ticket options: $30 for GA, $60 for VIP.

Rickshaw Billie’s Big Dumb Fest at the Mohawk – Sunday, June 4
Rickshaw Billie’s Burger Patrol have put together what they’re calling the Big Dumb Fest, and it's this Sunday, June 4 at the Mohawk. Aside from the buzzy rockers, the lineup includes Gus Baldwin & the Sketch, Tia Carrera, Eagle Claw, Billy Glitter, Buzz Electro, and Pinko, plus you can expect eats by Chilly’s Philly’s, Bad Larry Burger Club, Jim Jams Biscuits, and Chef’s Kiss. Tickets for the event are just $20.

Britt Daniel at C-Boys Heart & Soul – Wednesday, June 7
Spoon frontman Britt Daniel has a solo gig lined up for Wednesday, June 7 at C-Boys Heart & Soul. Jo Alice will join him for the set, and you can also expect performances from Alicia Gail and Shooks. Tickets for the show are $12.

Sir Woman at the Parish – Friday, June 9
Soul pop act Sir Woman (Kelsey Wilson of Wild Child) has a new song on the way and a show on the books for Friday, June 9 at the Parish. Cat Clemons, Motenko, and Sketch round out the rest of the bill. Tickets are $22 each.

Heartless Bastards at Antone’s – June 9 & 10
Heartless Bastards have two shows coming up at Antone’s – Friday, June 9 and Saturday, June 10. The rock act, which features the big-voiced Erika Wennerstrom, will be joined by Jon Muq on the first night and Tele Novella on the second. Tickets for each show are $30.

Being Dead at Hotel Vegas – Friday, June 16
Get yourself to Hotel Vegas on Friday, June 16. Not only will Being Dead be celebrating the release of a new single off their anticipated album, When Horses Would Run, but the rest of the bill also features some noteworthy up and comers, including Die Spitz, Font, and je'Texas. Tickets can be had for just $10.