The James Beard Award finalist behind Austin’s Odd Duck, Barley Swine, and Sour Duck Market publishes a cookbook as restaurant yearbook.
Our four chefs walked away empty-handed, yes, but this week's glamorous ceremony continued the trend of honoring more diverse and female finalists.
And yet, after the state’s even more stellar showing in the semifinals, the announcement feels disappointing.
No winning chefs from our state this time, but the restaurant celebration was a big night for women, chefs of color, and immigrant rights.
Austin and San Antonio chefs makes the final round, as does Anvil in Houston. Winners will be announced May 7.
Bryce Gilmore, of Barley Swine, in Austin, and Chris Shepherd, of Underbelly in Houston, were among the eight Texas chefs, writers, and restaurants nominated for a James Beard Award, the highest honor given in the food world. Garden and Gun magazine recently caught up with the two chefs to
On March 18, the finalists for the James Beard Foundation Awards will be announced. Up until that date, Texas Monthly will speak with a number of the Texas semifinalists about their James Beard experience.Today, we’re featuring two of the three Texas semifinalists for Rising Star Chef of the Year: Janina
White tablecloths. Street food. Small portions. Lots and lots of innards. The only thing the ten best new Texas restaurants have in common is a willingness to prove that there is no such thing as a “Texas restaurant.” But when the escargots with fennel purée are this good, who cares?
Recipes from the ten top restaurants in Texas.
Bryce Gilmore has announced plans to open a brick-and-mortar location of the food trailer that propelled him into local fame: The Odd Duck. The 120-seat Odd Duck restaurant will re-open in Spring 2013 in its original location at 1219 South Lamar Boulevard with “a rustic and casual atmosphere [featuring] simple and
Ready your remotes, my friends. Tonight is the premiere of the final season of Anthony Bourdain’s hit series “No Reservations” on the Travel Channel. The first episode of the season features none other than Austin, which Bourdain stopped by during the SXSW music festival in March. As I mentioned before,
I first met Andrew Zimmern last fall at Whip In in Austin where the spirited television chef was filming his hit Travel Channel series, “Bizarre Foods.” Though Zimmern has traveled all over the
The quintessentially Texas aroma of smoked beef permeated the air at Live Fire! on Thursday evening at the Salt Lick Pavilion in Driftwood, outside Austin. Billed as the kick-off event for the three-day Austin Wine & Food Festival coming up this weekend, Live Fire! was sponsored by the
In case you haven’t heard the exciting news, Austin’s Jack and Bryce Gilmore are headed to the streets and avenues of New York to knock on the prestigious doors of the James Beard House. The father-and-son duo from Barley Swine and Jack Allen’s Kitchen are vigorously planning
Starting in 2002, I have eaten my weight in lamb chops, roasted beets, pork belly, and micro-cilantro every year to come up with Texas Monthly’s annual list of the most innovative, exciting, and delicious new Texas restaurants. For 2012, our feature “Where to Eat Now” runs the gamut from a
There’s nothing like a bandwagon. No sooner did Food & Wine and Bon Appétit fall all over themselves to give Austin a whole lotta love than StarChefs.com (an online magazine for chefs and culinary insiders) decided to hold one of its four national awards ceremonies in Austin
In the years since the first Thanksgiving, families throughout the U.S. have created their own culinary traditions, separate from the archetypal choices. Some opt to forego turkey for Cornish game hens, beef tenderloin, or honey spiraled ham. Some would rather buy cheap, canned jellied cranberries than create their
It helps if you understand just how small Barley Swine is: thirty-odd chairs along a short bar and around tall tables in a limestone building on a South Austin thoroughfare. It’s so compact that the minute you sit down you become best friends with the strangers on either side of
For years, trailers were the ugly ducking of the culinary scene, with spotty service, slim variety, and the constant specter of food poisoning. Enter a new era, the age of the concept truck, when innovative chefs, cooks, and just plain ordinary folks started opening up quirky, fun food trailers to serve
At a time when trailer food is all the rage, a few Austin restaurateurs are making the shift from mobile to brick and mortar—and lovin’ it.