Taking a break from posting about my trip to Italy to give a huge shout out to Texas wine legend (and now wine blogger) Bear Dalton, whom I met for the first time at a small Houston wine blogger summit that I organized last night at Tony’s Ciao Bello. ... »
This past Friday, April 6th was Paul Qui Day here in Austin, Texas, in recognition of the Uchiko executive chef's recent win on Bravo's Top Chef Texas, the season-long culinary contest. The celebration was much deserved, as Qui was the only Texan to ma... »
Dramatically expanding the notion that art is better on the green, Arthouse and AMOA have transformed the pristine landscape of the Laguna Gloria into a par-34, nine-hole course populated with defecating giant rodents, vandalized clown faces, and infur... »
An Eastside Cafe offshoot in the bungalow that once housed their garden shop, P&P offers simplified versions of their homegrown cuisine via a short-sweet menu of slaw'd pulled pork sandwiches, lentil vegetable soup (w/ jalapeno cornbread), and a rotati... »
Oh, sure — there’s a kazillion things, cultural or otherwise, to do this weekend in Austin. There always is. But when in doubt, play mini-golf. Especially when the course has been designed by artists as it has for “Art on the Green,” the exhibit up now... »
The March of Death tour has long been on its way to Austin, and with a quick change of venue from Emo's East to the Beauty Ballroom, the four bands on the road - Deicide, Abigail Williams, Jungle Rot, Lecherous Nocturne and Flesh Hoarder - are set to u... »
Black Books announced their arrival with the appropriately titled EP An Introduction To...and those of us who enjoy their dreamscapes have had to wait until this January for the follow up. But it’s finally here, and it’s more of their trademark floatin... »
It's a two-volume, nearly 1,000-page cookbook with nary a recipe a food photography book chock full of chaotic kitchen shots, double-page spreads of hog farms and vellum pages bearing the scribbled writings found in chefs' notebooks. And weighing in at... »
