Foodie Happenings: Openings & Up-and-Comings

Sway, a modern Thai restaurant, will soon join the ranks of fine dining spots on South First Street. The team behind Sway includes restaurateurs Jesse Herman and Delfo Trombetta who, along with Chef Rene Ortiz, have received national acclaim for their award winning Mexican restaurant La Condesa. In developing Sway’s menu, Chef Rene Ortiz drew on time spent in working with top Thai chefs in Australia to develop dishes which combine tradition with innovation. The Michael Hsu designed space features an open kitchen, communal tables, and a large patio complete with a spirit garden. Sway is tentatively slated for a late summer opening. The new restaurant will serve both lunch and dinner daily. Sway is located at 1417 South First, Austin, TX 78704. Website.

 

After months of waited on baited breath, we finally have word on Uchiko Chef and Top Chef: Texas winner Paul Qui’s upcoming restaurant. Qui recently told Serious Eats of his plans to open an Asian influenced restaurant on South Lamar. He plans to fuse the traditional Japanese kaiseki style of dining with inspirations from meals enjoyed while traveling around the world. The restaurant’s small dining space will hold 50 of the hottest seats in town in addition to a small tasting room. Paul Qui’s upcoming new restaurant will be located at 2310 South Lamar, Austin, TX 78704.

 

Rainey Street welcomed two new eateries last month. The first is the highly anticipated sausage-and-beer joint Banger’s. With a menu boasting over 100 beers on tap and laundry list of sausages ranging from venison to vegan, Banger’s is certainly a welcome addition to the neighborhood. The pooch friendly new spot even includes an area for four legged friends to play. And, for those who are truly devoted to Banger’s, management has teamed up with a local tattoo artist to provide free tattoo of the Banger’s logo to those willing to join the Banger’s Tattoo Club. Banger’s is located at 79 & 81 Rainey Street, Austin, TX 78701. Website

 

Joining Banger’s on Rainey is Spanish tapas trailer Tapas Bravas. The trailer serves traditional hot and cold Spanish tapas, desserts, and sangria set ups Wednesday – Sunday beginning at 6:00 pm. Tapas Bravas is located at 75 Rainey Street, Austin, TX 78701. Website

 

West Campus is gearing up for to welcome bar and BBQ spot Freedman’s. Management is currently restoring a building on the corner of 24th & San Gabriel (former home of Bongo’s and neighbor of Nau’s…RIP). The new spot will be a ‘laid back lounge with retro-inspired cocktails’. More details on Freedman’s Facebook page. Freedman’s will be located at 2402 San Gabriel, Austin TX 78705.

Related Posts Plugin for WordPress, Blogger...

1 comment to Foodie Happenings: Openings & Up-and-Comings

  • “From Sous Vide to Social Search, How Technology is Changing How We Cook and Eat” with Addie Broyles, Food writer and blogger, Austin American-Statesman, Statesman.com, Austin360.com; and Michael Chu, Engineer and Founder of Cooking for Engineers”

    Public Event · By The Austin Forum on Science, Technology & Society

    Tuesday
    5:45pm until 7:30pm

    AT&T Conference Center and Hotel
    1900 University Avenue
    Austin, Texas 78705

    COST: Free and open to the public

    LEAD ORGANIZATION: TACC http://www.facebook.com/tacc.utexas

    WEBSITE: http://www.austinforum.org

    RSVP: info@austinforum.org

    Despite predictions of nutrient-packed pills that would replace traditional meals, we’re still cooking in kitchens and eating off plates. But technological advances in the past decade have nonetheless influenced almost every aspect of our food culture.

    The Internet and social media revolution have turned the process of picking restaurants and finding new recipes on its head. Food bloggers aren’t the only people who snap pictures of their food when they go out to eat, and they certainly aren’t the only ones connecting with their peers online and off to talk about what we eat and why.

    At the same time, technologies beyond the web have made cooking (in restaurants and at home) more efficient, interesting and adventurous. Sous vide cooking (where food is cooked in a controlled warm-water bath) and spherification (where liquids are made into solid or semi-solid balls) are two examples of how new equipment and modern techniques are altering what’s possible in the kitchen. These technologies aren’t just gimmicks but can actually improve the taste, texture and nutrition of the food we eat.

    Cooking For Engineers founder Michael Chu and Austin American-Statesman food writer Addie Broyles will talk about some of these technology-driven changes and what innovations in food might be around the corner.

    Addie Broyles is the food writer for the Austin American-Statesman, where she writes a weekly column and blog called Relish Austin and contributes to the newspaper’s monthly magazine, Real. When she’s not chasing after her two young sons or tweeting about her latest kitchen successes (or failures), the Ozarks native and University of Missouri graduate writes about women and food at TheFeministKitchen.com and is the advisory council chair of the Austin Food Blogger Alliance.

    In 2011, Addie was named by Tribeza magazine as one of the top 10 Austinites to watch and was voted the top food writer in the city by the Austin Chronicle. She recently won the National Headliner Award for special or feature column on one subject by an individual and has been a judge for the James Beard Foundation’s media and journalism awards.

    Michael Chu is the founder of Cooking For Engineers, a food and cooking website dedicated to analytical thinkers. He is a computer engineer who has been awarded patents in computer graphics and vision, helped develop and design notebook computers, and is currently the lead architect for social networking website Fanpop. He also enjoys dining at both the high-end (Michelin 3-star restaurants) and low-end (national fast food chains), cooking for friends and family, and writing about food. His work on Cooking For Engineers has been featured in the New York Times, Time Magazine, Wired Magazine, and Gourmet.