Every king needs his queen, and for Paul Qui – chef/owner of East Side King and winner of Top Chef Texas – that queen is Deana Saukam. Deana, better known for her alter ego the East Side Queen, has been by Paul’s side ever since his whirlwind rise to fame. After Paul’s win on Top Chef Texas, the couple has been traveling the world, planning new restaurant projects, and soaking up nothing but love from the Austin culinary community.

Not only has this been a great year for Qui; it has also been a banner year for Deana, who got engaged to Paul in New York earlier this year. The stylish, bubbly Deana talks with TEXAS MONTHLY about her year of traveling and eating, working in fashion, and what’s to come in 2013.

This has been a big year for both you and Paul. Tell me about your world travels and what you two have been up to recently.

We had a great year of travel. It was a whirlwind, beginning with the Top Chef Texas finale in Vancouver, British Columbia, with non-stop travel from February through November. The first set of trips – Louisville to London – was taken without any stops back to Austin in between cities. We went to Louisville, Kentucky for the Kentucky Derby and to visit Ed Lee, a contestant on Top Chef, and his wife, Diane; New York for the James Beard Awards. Paul won this year in his category, so that was a definite bonus; Paris to wine, dine, and shop; London for more delicious food, shopping, and to see the Snow White and the Huntsman premiere. We also had dinner from Heston Blumenthal, St. John, and Hakkasan; then, we went to Tokyo for more R&R. Highlights from that trip included Jiro, Tsukiji Fish Market, Ramen Inoue (a ramen stand in Tsukiji), the Tsukemen ramen in Tokyo Station, shopping in Ginza, and all the little izakayas next to the train stations. I also fell in love with MOS Burger, since I have a soft spot for really good burger chains, like In-n-Out. We went to Copenhagen for the MAD2 food symposium, hosted by Renee Redzepi. The whole conference was an incredible experience, and I have it on my list to go back every year. Copenhagen is so beautiful, and everyone is so friendly and fashionable, and the weather was amazing while we were there. We celebrated both our birthdays in Spain, starting in Madrid, on to Marques de Riscal, then San Sebastian, with a day trip to the Guggenheim Museum in Bilbao. During this trip, we did so much and had such a great time. We ate such amazing food in all the places we went. We went to Manila, Philippines to see where Paul grew up and experience all the cuisine and culture that really influence him. The food was delicious, and Paul’s family is really great. Paul had to make an appearance to promote the Emmys, so we hung out in LA for a bit. Other trips we took included Chicago; New York City; Las Vegas; Kansas City; Seattle; Vancouver; Portland; Aspen; Washington, DC; Columbus, Ohio; and Pittsburgh, Pennsylvania. I hope I haven’t forgotten any places we visited this year!

Since returning from our last trip, we’ve been working on opening East Side King at Hole in the Wall and Paul’s upcoming flagship restaurant, Qui, which is planned to open in spring 2013. Also in development is a fifth East Side King location on South Lamar. We are taking a break from traveling so we can focus on East Side King and Qui, among other side projects.

What was the most interesting or surprising culinary experience you had on your trips? Any crazy foods or restaurants you were exposed to?

I would have to say that my top places to eat this year were Copenhagen, San Sebastian, and Tokyo. Every place we go to is surprising and interesting in its own way. I am a pretty adventurous eater. I eat pretty much anything and everything, so there wasn’t anything that was too shocking. They did serve us live tiny shrimp that jumped out of mason jars at Noma and larvae and ants during the MAD2 Food Symposium, provided by the Nordic Food Lab. The ants have the same chemical make up as lemongrass, so they were demonstrating how these naturally found proteins can be substituted for certain flavors. The “craziest” restaurant I ate at this year would have to be the meal we had with Nathan Myhrvold in his Cooking Lab. It wasn’t “crazy” per se, and it’s not an actual restaurant, but the entire meal was definitely extremely interesting, and the food was pretty much perfect. I was in awe during the entire meal. I am a bit of a nerd, so being around so much sophisticated laboratory equipment while eating an amazing scientifically prepared meal with a genius was pretty intense. Also, since it is not an actual restaurant, the experience felt even more special.

From what I understand you, like Paul, had quite an interesting culinary upbringing.

My mother is a really great cook, and my dad can eat a lot of food. Like a lot of food. It is pretty amazing. We’re Cambodian, so she would cook a lot at home. Cambodian food is very similar to Vietnamese food, but with influences from Thai, Chinese, and French cuisine. My family loves food, so we’re always eating and talking about food. We also have family in France, so we would travel there in the summers when I was growing up and, of course, eat everything.

How have you been involved in the development of Paul’s new restaurants?

I have been sitting in and giving input on the design development meetings for Qui, and I’ll also be handling all of their PR and Marketing. We are working with a tailor to custom some aspects of the server uniforms, and since I graduated with a degree in fashion design, I’m pretty excited to be a part of the design process. I have been working closely with Paul and June Rodil, Qui’s general manager, to develop the look and feel of Qui. For the East Side Kings, I handle their PR, marketing, social media, catering, and events. I also help out in other ways when I can. I stay out of the kitchen, but I am a great taste-tester.

What do you think are some of the nuances or details that make Paul’s restaurants successful?

Besides the food, which is obviously the key element, the nuances or details that make Paul’s restaurants successful is hard to pin down exactly. I think it mainly comes down to personality. Although we are all serious about the food, we still want to have fun and don’t take ourselves too seriously. For example, we’ve incorporated yellow from Peelander-Z to paint a few of our locations, which I love. I feel as though that comes across in the food and the whole East Side King look and feel. Kind of like a pirate ship. For Qui, we’ve got a few surprises that will keep the vibe alive. Another element is the service. For East Side King, although we’re serving from a food trailer, we always try to stress the service aspect as much as we can.  We want to be able to take care of our guests and make sure that they’re happy, while maintaining the East Side King atmosphere.

What are some of your favorite Austin restaurants, eateries, or bars to hit up? Any dish recommendations I should know about?

I’m still a fan of the East Side dive bars, and I could eat Asian food every day. I’ve been taste-testing so much ramen and other East Side King dishes these past few weeks that my brain is foggy for recommendations right now. I do really like going to Ramen Tatsu-Ya, Titaya’s Thai Cuisine, Tam Deli & Cafe, Uchiko, Second Bar + Kitchen, and Hopdoddy’s, to name a few places.

Are there any chefs or restaurateurs that you really admire in Austin?

I think Bryce Gilmore and Jack Gilmore are great. I love the father and son aspect. I love what Aaron Franklin is doing, and what a nice and humble guy he is despite his launch to barbecue fame. Tyson Cole, of course. Paul Qui isn’t bad either.

What are some dishes you like to make at home? Do you have any staple or go-to dishes?

To be honest, I do not do too much home cooking. Since we’ve been traveling so much this year, neither one of us has really cooked too much at home, except for the one time we hosted a dinner party and the time we threw a holiday party. One of my goals for 2013 is to cook more at home.

You have a strong knowledge of fashion. I know you’ve got your hands quite full, but do you ever think of doing a business or concept with that?

I actually just started as the fashion stylist for a new magazine, DAM – Downtown Austin Magazine – and the first issue debuts in January 2013. We just wrapped our first shoot yesterday, the same day that East Side King at Hole in the Wall opened. It was a little hectic juggling both projects, but in the end, I’m extremely proud of what both East Side King and the DAM team accomplished in the same day. I love that I am able to break away from the restaurant scene for a bit when I’m working on styling for the magazine. It’s nice and therapeutic. I would also love to own my own store one day or do something with design, but I don’t have any immediate plans for that yet.

What about a food concept? It only seems appropriate that the East Side Queen would have her own project.

I would love to do something with food as well, particularly baking or desserts, but for right now, I do not plan on opening any restaurants of my own. I am no chef and am much more useful when I stay out of the kitchen. I like cooking and baking, but just as a hobby. Maybe one day!

In the midst of all the madness of this year, you got engaged. Congratulations! Would you be willing to tell me about the proposal?

Thanks! It’s kind of a long story, but basically, the ring arrived while we were in New York for Paul’s City Grit Pop-up Restaurant. The hotel delivered the FedEx box with the ring in it to me in our hotel room, and I knew something was up. I called my best friend, Betsy Granger, to tell her that I was pretty sure this box had the ring in it, and she pretended not to know that it was actually the ring, although she had been helping Paul with the ring the whole time. When I called Paul to tell him a package had arrived for him at the hotel, he sounded really nervous and told me not to open it. He called me back five minutes later and asked me to bring him the package to the kitchen, saying it was an ingredient he needed. It was all really strange. Later that evening after service, Paul proposed to me in our hotel room. We left for Spain from New York a few days later to celebrate our birthdays, and it was the best trip!

How long did it take you, after you and Paul started dating, to realize that he was gifted? Did you ever envision anything like what you guys have created?

I met Paul nine years ago at Uchi through mutual friends, so I had seen his rise in the ranks at the restaurant. I never really paid much attention to it though and considered him to be “an acquaintance who was a chef from Uchi.” I always knew he was talented, but after we started dating, I realized how driven he was. When they were opening Uchiko, I knew that Paul had crafted some really remarkable dishes. Maybe I was blinded by love, but I really felt like Paul was really on to something, to put it simply. I have always wanted to build something with my significant other, but I never knew that it would be what it is today. I feel really blessed and proud of what we’ve got going on. Of course, there’s still more to do and always things to work on, but I’m pretty happy with what’s going on right now.

What’s next for you guys? What are you looking forward to in 2013?

Up next is Qui Restaurant on East Sixth Street, a fifth East Side King on South Lamar – both in spring 2013 – more work on East Side King at Hole in the Wall, and hopefully more projects that are currently in the idea/discussion phase right now. We also need to maintain and continue to develop the current East Side Kings. Oh, and planning a wedding, possibly in Iceland! I am very excited to see what will happen next. I look forward to being home more so we can get things done, but I also hope we can squeeze a few trips in 2013.

(For more on Qui and Saukum, read today’s TM Daily Post piece about East Side King and the Hole in the Wall.)

Tagged: austin, Bryce Gilmore, Deana Saukam, East Side King, Franklin Barbecue, Jack Gilmore, June Rodil, Paul Qui, Qui, travel, Tyson Cole

Here’s another restaurant opening Austinites can add to their December dining list: East Side King, Paul Qui’s Asian-inspired street food concept, will open its newest location in the back building of Hole in the Wall on Tuesday, December 4.

Photo taken by Christian Remde.

This marks the fourth location of Qui’s East Side King as well as the very first brick-and-mortar location. According to the press release, the restaurant will feature beloved menu items from current and previous East Side King menus as well as a few new dishes.

“We’re all looking forward to the opening of East side King at Hole in the Wall,” Will Tanner, owner of Hole in the Wall, said in the press release. “For the first time in the history of Hole in the Wall, we are going to offer Japanese beers on tap, shochu, and sake to compliment the flavors found in East Side King’s cuisine. We want the collaboration to emphasize the importance of food with drinking in a fun atmosphere.”

“I hope that one day East Side King will be a lasting part of Austin’s culture, just like Hole in the Wall has been an Austin institution for decades,” Qui added.

East Side King is located at 2538 Guadalupe Street and will be open Monday – Friday, 11 a.m. – 12 a.m., and Saturday, 4 p.m. – 12 a.m. For more information, visit the East Side King website.

Tagged: East Side King, Hole in the Wall, Layne Lynch, Paul Qui, Will Tanner

East Side King‘s new food truck will reopen at 6 p.m. on Thursday (October 11) at the Grackle with a revamped menu. “The food is surprisingly refined for a food truck,” Qui told TEXAS MONTHLY. “We have items like saba (mackerel), quail, unagi (eel), and foie, among other delicious surprises.”

To get a sneak peek of what’s to come from East Side King’s Paul Qui and Moto Utsunomiya, check out this video below:

East Side King – The New Grackle from Christian Remde on Vimeo.

Tagged: austin, East Side King, food trailers, Grackle, Layne Lynch, Moto Utsunomiya, Paul Qui

Flickr/Sean Loyless

Equipped with cash, personal utensils, and moist towelettes, a peaceable horde of eaters descended on the Gypsy Picnic Trailer Food Festival the minute the gates opened. Employing a divide-and-conquer approach, they dispersed to the forty or so trailers, only to return minutes (not hours) later with their spoils, ready to load up their commandeered picnic tables with paper boats of bacon fried rice, Loaded Nacho-Dillas, and Jalapeño Shrimp Bopper Salads.

Meanwhile, I sat ensconced in a tent with nine other lucky souls, honored with the opportunity to serve as a judge for the Gypsy Picnic Cook-Off, one of the perks of which was having all kinds of delectable dishes brought to me (the others being my own parking space and an unsullied portable toilet).

After about an hour spent stuffing ourselves, we chose the winners. Austin heavyweight Torchy’s Tacos got Best Taco (Baja Shrimp). East Side King cleaned up, winning both Fan Favorite and Best on a Bun (Poor Qui’s, with roasted pork belly, hoisin, and cucumber kimchee). Kebabalicious got the Best Vegetarian award, for their falafel kebab, and Mmmpanadas’ Traditional Argentinean empanada won the Best Ethnic category. Best Dessert went to Hey Cupcake, for their Pumpkinator. And MamboBerry took Best Drink, for their strawberry basil smoothie (which was, unfortunately, the only entry in the category but still a big hit in the judges’ tent).

It was nice to see everyone having such a good time, since the overall response to the first Gypsy Picnic, last year, was less than charitable, with complaints about long lines, insufficient food, and a bunch of other annoyances you’d expect from an inaugural endeavor of that size.

But, as Oprah says, when you know better you do better. Other than a dust storm here and there and a real-live dustup between Firefly Pies’ wood-fired oven and the fire marshal, there wasn’t much to complain about this year. So kudos to organizers Tiffany Harelik, the Sustainable Food Center, and C3 Presents. I mean, really, live music, beer, activities for kids, rest stations for dogs, and every major food trailer from the area, parked in one beautiful place for nine hours (which solves two of the biggest obstacles to satisfactory trailer dining right there). What more can you ask for? Here’s to next year.

Tagged: East Side King, food trailers, Gypsy Picnic, Hey Cupcake, Kebabalicious, MamboBerry, Torchy's Tacos

Well, folks, it’s been almost a year and half since I braved a sushi trailer in June and lived to tell about it. In that time, I’ve circled Texas’ cities in search of the best trailer food. I’ve binged on bulgogi-and-kimchee tacos, bogarted some barbecue, gorged on doughnuts, imbibed a bacon milkshake, and become the queen of the pork belly slider. I’ve also gotten to know a ton of small business owners, as well as learned that you can’t always count on the food trucks to be open. But my trailer reign is coming to a close. Blame it on my high cholesterol or my growing need to eat somewhere with air-conditioning in the 106-degree heat, but don’t for a minute think that it means I don’t love the trailer scene, especially here in Austin.

But even though I’ve reviewed 62 trailers and eaten at dozens more (don’t remind me about the inedible salmon, feta, and raspberry vinaigrette hoagie from a place that shall go unnamed), I’ve never mentioned my favorite trailer of all time: East Side King. This baby has become the closest thing we have to a trailer chain, with locations at Liberty Bar, the Grackle, and its newest location, the Shangri-La.

While all three of Paul Qui, Moto Utsonomaya, and Ek Timrek’s brightly graffitied trucks serve delicious offerings, sometimes oldies really are golden. And I don’t care if that makes me sound like one of those indie snobs who only listen to Radiohead’s early albums. My favorite is still the Liberty trailer’s fried Brussels sprout salad, with crispy fried Brussels sprouts, crunchy cabbage, a sweet-spicy sauce, and more fresh basil, cilantro, and mint than an herb garden in springtime. The fresh jalapeños and onion are a nice touch too. Of course, it’s hard to beat the Thai Chicken Karaage, which is the Uchi/Uchiko chefs’ version of chicken nuggets on crack: tender chicken bites with a perfect fried crunch and an addicting sweet-and-spicy sauce. Junk food at its fusion finest.

The trailer at the Grackle has a nice menu as well. They were out of pork belly on the day I visited, but that suited me just fine (see above about the profusion of pork belly I’ve polished off in my time). I was happy with the yakitori with rice, an Asian-barbecue chicken thigh with slightly sour pickled cabbage and vegetables served with kewpie mayo and deliciously sticky rice with green onion on top. The pork ribs, though, stole the show. The huge grilled ribs were dry-rubbed and then doused with tare (a sweet Japanese barbecue sauce), then sprinkled with sesame seeds and green onion. I had to fight my friends for the last bits of tender, falling-off-the-bone meat.

Now, what I haven’t mentioned are East Side King’s buns. A twist on the classic Chinese bao, the sticky steamed buns are served at both the original and newest location. But they’re ideal at the idyllic, divey Shangri-La. I liked the “Pho” Buns Au Jus. Kind of like a sandwich, the pillowy bao wraps around all of the fixings for pho: slightly stringy, thinly sliced beef; fresh cilantro and jalapeño, Sriracha, Hoisin sauce, and onion slices, with crispy shallots on top. To top the bun off, you dip the whole thing in wonderfully salty pho broth, the “au jus.”

I wasn’t as much of a fan of the curry tteokbokki. The tteokbokki itself was amazing. A Korean street food described on the menu as a “rice cake,” it resembled very dense, chewy French fries. But the rich curry (with Enoki and king oyster mushrooms) was too gelatinous for my taste. With some refinement, though, this dish could be the Asian answer to Canadian poutine.

When I started this weekly series, East Side King was a six-month-old baby with only one location. The trailer scene itself was well on its way, but it was nothing like what we see today. Now trailers are a living and breathing force in Austin, and more and more of them are driving into Houston, San Antonio, and, hopefully, Dallas.

Don’t think my “epic trailer quest” ends here. There are still too many to try (Mrs. P.’s Electric Cock in Austin, Eatsie Boys in Houston). But carrying the torch for me on Eat My Words will be Jason Cohen and the rest of Texas Monthly’s fine web team. Going forward, you can read my writing in CultureMap Austin, Tribeza (forthcoming in October), and other publications around town. And you can always find me at megangiller.com, or the nearest food trailer.

At the Liberty: 1618 E. 6^th. Open 7 days a week, 5 p.m.–1:45 a.m. At the Grackle: 1700 E. 6^th (512-422-5884). Open Mon–Sat 5 p.m.–1:45 a.m., Sun noon–1:45 a.m. At the Shangri-La: 1016 E. 6^th. Open Mon–Sat 7 p.m.–1:45 a.m. Closed Sun.

Photos of trailer, ribs, and pho buns by Marshall Wright.

Posted by Megan Giller. To read more from Megan Giller, check out CultureMap Austin, Tribeza, or megangiller.com.

Tagged: Asian fusion, East Side King, Megan Giller, Trailer Thursday

On Tuesday, the line for the Foo Fighters stretched from Stubb's all the way to I-35.

SXSW is not just about the music. Let’s be realistic: It’s about waiting in line. But anyone can wait in line, anywhere. The doctor’s office, H-E-B, Six Flags. Oh, but how to cozy into the cool queue rather than trail in the terminal tier! Don’t worry. With a round-up of the best, hippest trailers in Austin, you’ll look as good waiting for your lunch, dinner, or two a.m. snack as you did rocking at that secret show and afterparty last night.

1. East Side King. The Uchi chefs who started their own trailer in the back of Liberty bar know what they’re doing (according to certain sources, Anthony Bourdain thinks so too). My favorite dish? I can’t ever decide between the Thai Chicken Karaage (crunchy fried chicken nuggets in a sweet-spicy sauce, with fresh herbs and onions) or the “fried” brussels sprout salad (a bed of purple cabbage, fresh cilantro, basil, and jalapeños topped with crispy brussels sprouts and a sweet and spicy sauce). The fried beets and steamed buns will blow your mind even more than that last band blew your eardrums. At the Liberty bar. 1618 E. 6^th. Open 7 days a week, 7 p.m.–1:45 a.m.

2. Old School BBQ and Grill. The brisket smoked in this yellow schoolbus may be more Southern than Texan, but the style they’re sporting tastes lip-smackingly delicious. They have a special South By menu, so you may not get to try the macaroni-and-cheese wedge or pork ribs, but you can bite into a juicy steak burger or a chopped brisket sandwich stacked higher than Joan Holloway from Mad Men. Be warned, though: Their sausage tastes overwhelmingly smoky, and their barbecue sauce is way too sweet. So ask for your sammy virgin and lay off the sauce. At least until your friend hands you another Lone Star. E. 6^th and Waller. Check Facebook and Twitter for hours.

3. #19 Bus. You can’t get much more punk rock than this. The #19 Bus is a blindingly red double-decker monstrosity straight from the U.K. whose name hails from the Clash song “Rudie Can’t Fail.” No one there is named Rudie, but it’s true that this food could never fail. The enormous, plush eight-ounce burgers with all the fixins; famous cheesesteaks, loaded with zesty beef straight from Philly and roasted peppers, onions, mushrooms, and cheese; and simply delicious hot dogs, served on a sweet bun, would satisfy a bear. Or anyone who’s been partying for ten hours straight. E. 6^th and San Marcos. Tues & Wed 12–4 & 7–10. Thurs, Fri, & Sat 12–4, 7–2:30. Sun 11–4.

4. Counter Culture. Sick of all that downtown noise? Tired of eating hamburger after hamburger? Check out this vegan and raw foods trailer on North Loop for a tasty meal that might even do your body some good. I lust after the PacMan Caesar salad, with kale and carrots. For a hearty sandwich, look no further than the garbanzo “tuna,” with chickpeas, lettuce, and tomato on a nice wheat bun, or the Philly seitan, with a big hunk of seitan, creamy cashew cheeze, onions, and peppers. Much better than the cheesy indie rockers who were hitting on you at that day party yesterday. 120 E. North Loop (at Avenue F). Wed–Sat 12–8. Sun 12–6.

5. Lucky’s Puccias. Are you ready for the most mouth-watering Italian sandwich you’ve ever had in your life? Lucky, who hails from the Puglia region of Italy, has brought the best sandwich bread to America. Called a “puccia,” it’s like pizza dough in the shape of a pita, but better. Did I mention that Lucky bakes it in the back of his trailer, in a special wood-firing oven, on the spot? Prepare to be amazed by the Puccia Arrostita, with roast beef, arugula, tomato, mozzarella, and walnut spread, or the Lucky’s Puccia, with prosciutto, mozzarella, arugula, tomato, and basil oil. Complete your meal with the peanut-butter-and-Nutella dessert puccia. It may be St. Patrick’s Day, but you’ll have forgotten all about the leprechaun, his pot of gold, and the Sixth Street parade of frat boys drinking green beer by the time you bite into one of Lucky’s golden sandwiches. At the Tiniest Bar in Texas, 817 W. 5^th. Special SXSW schedule: 7 days a week, noon–midnight.

Posted by Megan Giller

Tagged: #19 Bus, Counter Culture, East Side King, Lucky's Puccias, Old School BBQ and Grill, SXSW, Trailer Thursday

Poor Snoopy. He concocted the best Thanksgiving dinner he could, but Peppermint Patty flew into a rage when she saw the spread: buttered toast, pretzel sticks, popcorn, ice cream sundaes, and jelly beans. I’ve never understood why Patty got so angry at Charlie Brown about that assortment of carbs and sugars: It seems like Snoopy and Charlie had a firm handle on the fattening spirit of Thanksgiving.

But, thank goodness, here in Austin, we don’t have to rely on simple sugars from a package to carry on the junk food tradition. We have trailers.

Sure, you could pick one place to satisfy all your tryptophantastic needs, like Biscuits + Groovy, a sometimes-vegan trailer off 51st Street. Try the Donnie + Turkie Osmond special: Fluffy, homemade biscuits are slathered with mashed potatoes, chunky cornbread stuffing, and thick turkey gravy, with studs of sliced turkey, turkey bacon, and fresh, round cranberries on top. As satisfying as this dish was, Biscuits + Groovy lost points for the special’s bland mashed potatoes (most likely from a box) and their other specialty, french toast, which was overly eggy and extremely soggy.

So rather than call it a day with their breakfast, mix and match your very own trailer Thanksgiving feast with this scavenger hunt guide. Some of these choices may seem far from traditional, but sometimes a little edge is just what the standard dishes need. Plus, considering that most trailers carry finger food, you may not find many mashed potatoes or casseroles made with good ol’ cream of mushroom soup. Nontraditional but delicious, here is my fantasy trailer Thanksgiving meal.

(Disclaimer: If your stomach hurts when you finish this meal—and it will hurt—I take no responsibility.)

Turkey: Who better than the original Austin trailer, Torchy’s, to supply us with a fried turkey taco? The Turkey Mole piles fried turkey, Oaxacan mole, rice, avocado, queso fresco, and fresh cilantro onto your choice of tortilla. For our purposes, you may need to skip the fixins and pull the turkey from the tortilla and onto your plate.

Meat: I know ham is traditional, but I can’t think of an occasion where the moist, decadent brisket from Old School BBQ and Grill doesn’t fit the bill.

Stuffing: Try G’Raj Mahal’s puffy, rich samosas. Their spicy potato filling is one step above plain old stuffing.

Green Bean Casserole: Make like the hipsters and order the Fried Brussels Sprout Salad from East Side King at Liberty Bar. You won’t miss the casserole’s fried onions from a can when you try shredded brussels and cabbage, alfalfa sprouts, and fresh basil, cilantro, mint, onion, and jalapeño, all in a sweet and spicy sauce.

Potatoes: Franklin Barbecue‘s mustardy potato salad is just what the turkey ordered.

Cranberry sauce: Quick! Pick up some of Counter Culture‘s tangy seasonal cranberry sauce before it’s too late.

Gravy: I’ve still got the decadently rich turkey gravy from Biscuits + Groovy on the brain. Just avoid the tasteless, gloopy vegan “groovy.”

Rolls: Zubik House’s yeasty, sweet kolaches should do the trick.

Pie: Nothing can beat the Cutie Pie Wagon‘s White Chocolate Coconut Pecan.

So, Austin, two requests before I leave you with your piled-high plate: 1) Where would you find your perfect Thanksgiving trailer feast? and 2) Dig in!

Posted by Megan Giller

Tagged: Biscuits + Groovy, Counter Culture, Cutie Pie Wagon, East Side King, Franklin Barbecue, G'Raj Mahal, Old School BBQ and Grill, Thanksgiving, Torchy's, Trailer Thursday, Zubik House