P.Terry’s founders Patrick and Kathy Terry hope to do for the taco stand what they did for the fast-food burger when they opened their first drive-thru 12 years ago. The couple plans to open Taco Ranch in Southwest Austin later this year in a former Burger King at MoPac Boulevard and U.S. 290 (5033 U.S. 290 W.).
While they are still finalizing a menu, Patrick Terry said Taco Ranch will rely on the same elements that have made P.Terry’s such a success: quality (humanely raised meats, organic eggs, etc.), value and convenience. Everything in the restaurant will be made from scratch, including both flour and corn tortillas, salsas, guacamole and queso.
“I’m astounded when I go to a taco stand and pay $3.50-$4 for a taco and I know the tortilla came out of a package,” Terry said. “Clearly there are a lot of people doing it very successfully, so I don’t question that, and I give them all the credit in the world. But we’re going to make it as hard on ourselves as possible, as we always do.”
Terry and his wife have been testing recipes in their kitchen and turning to many of their 500 P. Terry’s employees for ideas. The hope, as with P. Terry’s, is to deliver restaurant-quality food at a low price point that makes it accessible to pretty much everyone.
“It will be reminiscent of taco stands, again, from the early ’60s. A very simple menu. It’s not going to be hard to figure out, and I’m hoping that everyone will be surprised by the quality, the taste and the price,” Terry said.
The restaurant, which will be designed by Michael Hsu Office of Architecture, will feature a dining room, patio and drive-thru, and with Hsu involved, don’t expect it to look anything like a Burger King. Taco Ranch will serve breakfast, lunch, dinner and late-night. As for future expansion, Terry says that they are currently only focused on one location.
“The smartest thing we ever did was that we never looked beyond the first one,” Terry said of the process he followed in opening his original burger drive-thru on South Lamar Boulevard.
An afternoon and evening bagel pop-up at a cocktail bar? Why not? Chef Alex Manley, formerly of Bufalina and the McGuire Moorman Hospitality empire continues her bagel pop-up series Sunday at the intimate cocktail bar Small Victory.
Manley will serve a variety of her boiled and wood-fired bagels, including a whole wheat bagel made from grains milled at Barton Springs Mill, along with housemade schmears and cured and smoked fish from Joseph Galindo of Lambert’s. Making this pop-up a little different will be the drink program. Small Victory wizard Josh Loving will pair the creations with a slew of drink options, including vodka & aquavit, Trader Vic Rum punch and Bloody Marys. The bar will also serve sparkling wine & rosé at happy hour prices.
The pop-up runs from 3 to 9 p.m. at the bar tucked into the parking garage (old schoolers will remember it as the old Mike’s Pub) at 108 E. Seventh St.
How do you break up the monotony of NFL training camp? If you’re Drew Brees and the New Orleans Saints, you put a little something on the line and get competitive. The Westlake High School graduate and Super Bowl MVP is featured in a new video on the Saints website in which he and the rest of the QB depth chart (and some coaches) compete for Salt Lick BBQ. Each participant gets to pick a target at which to throw. Each target represents different meats. The pork ribs get a lot of attention from the native Austinite, as well as University of Missouri graduate and fellow Texan Chase Daniel. Check out the video and see who walked away with which meats. I’ll give you a hint: one of them is a future Hall of Famer for a reason.
Porter Ale House, known for its burgers, beer and slick bar snacks, has closed at 3715 S. First Street after about three-and-a-half years in business, according to its Facebook page. Located underneath the Tree Condominiums, Porter was opened in January 2014 by Hyatt Regency Lost Pines Resort veterans Joe Bixel, Neil Joiner and Trevor Lane.
“Special thanks to all of the great people who have worked so hard to help us realize our dream,” the Facebook post read in part. “We are very sad to have to close our doors. We will be seeing you again soon as we have other projects in the works.”
If you were hoping to stand in a long line (or, maybe take advantage of the hot weather and summer evacuation of the city to find a shorter-than-normal line) at Franklin Barbecue, you’ll need this information: After business on Sunday, the restaurant operated by James Beard Award-winner Aaron Franklin will close for its annual summer vacation. Franklin Barbecue will be closed from August 1-10. It is one of the few times each year the East 11th Street restaurant closes, the other three centering around the Texas Monthly Barbecue Festival, Thanksgiving and Halloween.