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.
This weekend, a group of acclaimed food and beverage personalities will flock to Austin for the third annual Austin Food & Wine Festival, including James Beard Foundation Award finalist Bryce Gilmore of the Odd Duck and Barley Swine in Austin. Below, Gilmore jumps into who should win this year’s James Beard
Four of the five chefs nominated for Best Chef Southwest hail from Texas.
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:
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?
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
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. Bryce Gilmore 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
Image Courtesy of Austin Food & Wine Alliance Tickets are now on sale for the Austin Food & Wine Alliance’s 2nd Annual Wine & Swine. The hog-centric event will take place on Sunday, November 4 at Pioneer Farms in Austin. A
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,
There aren’t many Anna Wintours out there in the world. In fact, most magazine editors generally prefer to stay hidden from the glare of media exposure. Glued to recorders and notepads, they are the ones who conduct interviews, the ones who bury themselves in
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
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
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
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