Bryce Gilmore’s fabled trailer (which was shuttered a year after he opened Barley Swine) is back. Version 2.0 occupies swanky new digs, with an open kitchen surrounded by a reclaimed-wood bar, to keep things casual. Mix-and-match plates and platters hold predictably delicious dishes (roasted-fennel-and-turnip salad in a metal bowl, pickled shrimp on coarse-ground grits in a canning jar). Cow’s tongue, simultaneously tender and crispy, was brightened by arcs of beets.
In 1985, when the novelist and playwright James Magnuson first accepted a job teaching creative writing at the University of Texas at Austin, he harbored a fair amount of skepticism toward the academic world. In the past, he had taken what he called “an outsider’s pride” in being able to support himself as a writer without having to teach. He wondered too if both the teachers and the students in creative writing programs were prone to taking themselves too seriously.
Menger Bar, Menger Hotel, San Antonio
If anyone deserves a drink, it’s the traveler. Which is why the hotel bar is such an important amenity. It’s the place where, weary from her journey, a wandering soul marks the end of her drive/flight/walk from the office and toasts her impending vacation/sabbatical/happy hour. At a hotel bar anything can happen. You might wind up in conversation with someone you don’t know, someone from another town, another state, another world.
One of those magical Central Texas nights found us at long tables under the giant oaks at Eden East, a restaurant located at Springdale Farm, an Austin treasure that hosts events and sells homegrown produce and eggs on Wednesday and Saturday mornings.
Arro, a French restaurant in downtown Austin, opened in July with executive chef/partner Drew Curren and pastry chef Mary Catherine Curren, his wife, at the helm. Texas Monthly food editor Patricia Sharpe recently spoke with Drew Curren about why he chose to try this cuisine in Austin, his influences, and his love of frog legs.
Patricia Sharpe: Why a French restaurant?
Bridget Dunlap's chic bistro is still going strong, its urbane metal and glass box incongruously situated at the end of an industrial side street in East Austin. Get a running start with one of the inventive cocktails, like a Siamese caipirinha spiced up with Thai chiles (the happy hour is quite generous, running from 3 to 7), then move on to the more-complex-than-it-looks menu.