Salt & Time’s butcher’s board, lined with their house cured meats and condiments. On the right is their pig’s face torchon with fried green tomatoes, pickled radish and celery, and raw mustard.
Read MoreBartender Stephen Robbins completes the Smoke and Mirrors cocktail with a flamed orange twist. This is one of the several cocktails made tableside for guests at Midnight Cowboy, a brothel-turned speakeasy on E. 6th St. in Austin, TX. Read my article on Serious...
Read MorePB&J dessert at Swift’s Attic in Austin TX: Challah french toast, sweet foie gras mousse, peanut butter powder, local blackberry sorbet, green apple gel [read the full...
Read MoreThis smoky rye concoction with a dark cherry finish was created by Jason Stevens at Bar Congress in Austin. Read the full post and snag the recipe...
Read MoreThese juicy watermelon cubes were topped with a thin sliver of jalapeno and a sprinkling of chili salt, just enough to coax out more sweetness and to bring some heat to the party. Read more: Food & Wine Issue Release Party for Chef Laura Sawicki of La Condesa at Melverde in Austin,...
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