Food For Thought
Since Zhi Tea launched its East Side headquarters five years ago, the purveyor of fine teas has become an Austin staple. And what better to keep your cool at the peak of summer heat? A delicious iced tea, cold steeped and served over ice.
This summer, Zhi offers an array of five Cold Steeping Kits, featuring complex and delicate flavors like Hibiscus Mint, Cherry Sencha and Fredericksburg Peach. Leave the kettle behind—this fuss-free kit comes with four 1 oz filter pouches of tea that you can steep in a pitcher of water in the fridge. After just a few minutes, you’ll be on your way to sipping a luxurious cup of tea, the perfect accompaniment to these long, summer days.
Austin Cake Ball Kitchen & Bar embraces summertime with a new chef, new menu and a new overall vibe.
Along with welcoming Chef David Griffin on board and providing guests with hip weekly events, Austin Cake Ball Kitchen & Bar has a menu that's perfectly summer and perfectly delicious. The menu is revamped to highlight farm-to-table produce, house-made breads and artisan meats characterized by simple and clean flavors.
Your dining experience at the new and improved Austin Cake Ball Kitchen & Bar is set to be one of fresh tastes and thoughtfully-prepared dishes. Try our favorites: Chef Griffin's Chicken & Mushroom Crepes and the Slow Braised Beef Short Rib with Creamy Polenta.
Guests at the Four Seasons Hotel Austin can now enjoy their afternoon tea Texas style. Beginning next month, Four Seasons will offer Texas Tea that incorporates Lone Star inspired flavors along with a menu characterized by local ingredients.
Chef de Cuisine Grant Macdonald crafts a menu inspired by the tastes and textures he first encountered when moving to Texas in 2011. Quintessentially Texan flavors like Gulf Shrimp, avocado, Texas peaches and cornbread are key ingredients in the menu items offered for teatime. Get back to your Southern roots by enjoying the Smoked Farm-to-table Vegetable Ratatouille with Hoja Santa Goat Cheese on Crostini or the Dewberry Chicken Salad with Roasted Poblano Mayo.
Nestled in the heart of Westlake sits The 263 Restaurant + Provisions. This lovely mix of both eatery and grocery store is perfect for grabbing a meal or stocking up the pantry.
Named for the area's classic phone prefix, The 263 is a family-owned operation that seeks to give guests a one-stop-shop for all things edible. The 263 emits the feeling of comfort and contemporary, with a warm atmosphere and unique pop-art decorating its walls. The 263 is the new neighborhood commonplace that you'll be inclined to frequent often.
As a religious reader and wholehearted foodie, it brings me pleasure to introduce DishLit, a newly launched e-book series that offers the utmost complementary pairing-- food and fiction. DishLit is an online series that combines Austin’s real life dining scene with a fictitious plot that is sure to grab you from the get go. This serial e-book closely follows the life of three sisters in Austin, each of them in search of professional paths, romance and enamoring entrees.
You may remember Hickory Street from its days long ago as the go-to salad bar on Congress, but with owner Brendan Puthoff and Chef Camden Stuerzenberger (former Executive Chef of Bess Bistro) now at the helm, Hickory Street is back on the map as a culinary hotspot.
The beer hall is a hallmark of German drinking culture, but when it comes to its stateside counterparts, American restaurateurs are only just beginning to jump on board. And that’s where Banger’s Sausage House & Beer Garden comes in: taking the beer hall concept under its wing, Banger’s has created an eclectic, relaxed atmosphere that’s perfect for a pint on a warm, summer night.
Photo credit: The Austin Chronicle
Thanks to Christian Remde, an award-winning director and former New Yorker, Austin’s local food movement is catching some international attention. Through his series of short films, called The Twelve Films Project, Remde emphasizes Austin’s dedication to sustainability while illustrating some of the better practices adopted by our restaurants and farmers.