Frank, the upmarket hot dog restaurant and bar on Colorado Street, has temporarily closed as it attempts to catch up on back taxes and get its financial house in order. Owners say that the closure, which happened Monday, should only last a matter of days and that they fully expect to have the restaurant operational into the foreseeable future.
The restaurant shuttered briefly earlier this year following the permanent closure of its San Antonio location. The short-loved campus location also permanently closed earlier this year. The Frank at Scholz Garten, which has been seeing a steady stream of this year, is owned by a different partnership and has not been affected by the financial struggles of the downtown or campus locations.
For a city that loves a pint and some craic as much as we do, it’s surprising Austin has such a small number of Irish pubs.
Neville Joyce is hoping to change that. The County Gallway native is opening Irish pub Darcy’s Donkey in the coming weeks in the old Austin Java space at 1608 Barton Springs Road.
Joyce is a longtime veteran of the hospitality industry, having worked in Ireland, France and Italy before a stint opening pubs for other folks in the D.C. area. He moved to Austin about a decade ago and has worked at Trufy’s and as the opening general manager at Banger’s. Now, he’s opening his first place.
The kitchen will be helmed by chef Ryan Durham, who will put his energies and talents into “elevating the humble potato.” According to a release, the menu will feature six different variations on the potato, as well as traditional Irish meat pies with fillings like house-smoked pastrami and a truffled-mushroom filling.
Expect ales, stouts, lagers, whiskeys, craft cocktails, football and Gaelic games (and the Horns) on the televisions and live music inside and outside. Darcy’s Donkey, the name is taken from the recognizable Irish name Darcy and the Donkey Derby Championships, of which Joyce is apparently a multi-time champion, plans to open in early October.
Austin Java has seen quite a bit of change in the last year. The original location off Lamar Boulevard closed last fall after 20 years and the most visible location on Barton Springs Road closed this year. But with closures have come new beginnings, as Austin Java has opened locations at the Met Center on Metropolis and in San Marcos and Dripping Springs, with a location scheduled to open soon at 5404 Manchaca Road.
There was a unique frustration when I lived in Rome. You’d get excited about going to lunch, only to arrive and realize that the restaurant was chiuso per giorno di riposo. Closed for a day of rest. I remember it happening a lot on Tuesdays and also on Sundays, obviously. In the always-open United States of America, that is known as the Chick-Fil-A Sunday. You wake up hungover and want a fried chicken sandwich and are all sorts of out of luck (until you remember all of the great fried chicken sandwiches you can get in Austin from local vendors).
But, I digress. Maybe out of consideration for its employees or electric bill or maybe simply to take a page out of Italy’s book, Home Slice Pizza has long been closed on Tuesdays. That problem was somewhat alleviated down in South Austin when More Home Slice opened its windows for Tuesday customers. Now, the problem is being solved up north. The new location on North Loop is now open on Tuesdays. And they are celebrating with all day drink specials on Sept. 25 to Oct. 30, called “3 Cheers for Tuesday!” which includes $3 draft beer pints and glasses of house wine, and $3 off draft cocktails.
And for those of you, like the Twitter follower of mine I can’t seem to locate, who don’t like the zany music-filled hold music you hear when placing a to-go order at Home Slice, you’re in luck. The pizza joint (that also serves some of the best sandwiches in town), now accepts online orders for pick-up.
Farm-Aid founder and Texas legend Willie Nelson’s annual Luck Reunion has teamed with the Austin Food & Wine Alliance to award a $5,000 culinary grant to a chef “whose inspiration and vision have contributed to the American roots narrative by leaving a distinctive mark on culinary culture.”
The grant will be one of six from the Austin Food & Wine Alliance that will distribute $60,000 in support of culinary innovation and community giveback projects in Central Texas. The Alliance awards specific grants each year funded by supporters, and this year’s Willie Nelson’s Luck, TX grant stems from the Luck Reunion, an arts, music, cultural and food event that takes place each year at Nelson’s Luck, Texas.
“Luck Reunion was established to celebrate creative communities influenced by the no-holds-barred, rogue creative culture pioneered by our landlord Willie Nelson; and brought to life in the Texas ‘town’ of Luck,” said Ellee Fletcher, producer of Luck Reunion and Nelson’s great-niece. “This grant will be awarded to a chef whose inspiration and vision have similarly contributed to the American roots narrative by leaving a distinctive mark on culinary culture.”
Grant applications are being accepted through October 12 ataustinfoodwinealliance.org. Grant winners will be announced and awarded at a ceremony in early December.
Previous AFWA grants include the state’s first organic apple orchard (Argus Cidery), the first USDA-inspected salumi producer in Texas (Salt & Time Butcher Shop & Salumeria), the state’s first locally grown and malted barley to support craft beer production (Blacklands Malt), a unique volunteer program teaching farming skills to diverse populations and culinary students (New Farm Institute at Green Gate Farms), Austin’s first and only community-supported bakeshop (Miche Bread) and a Georgetown farm producing stress-free, free-range meat while helping wounded veterans (Snodgrass Farms).
If you’ve snooped around the north side of the Loro parking lot and ambled over to the bar counter at the north end of the restaurant, you know that Tyson Cole and Aaron Franklin’s ‘fine-casual’ concept Loro already has dedicated parking spots and pick-up area for to-go orders. Today the restaurant took another step toward making things convenient and efficient for guests by introducing online to-go ordering.
The to-go menu includes daytime items like oak-grilled snap peas; char siew pork belly, Thai green curry pork sausage, smoked prime bavette and more. Since the sliced brisket is only available at dinner, it is not available via to-go service.
To-go ordering is available from 11 a.m. to 5 p.m. Monday-Friday. Guests can order online here and pay online or in person, and enter the dedicated door on the northwest side of the building. Guests can also order ahead by calling 512-916-4858.
The unofficial breakfast food of the South and Instagram will get some serious spotlight this week, as biscuit-centric cafe Bird Bird Biscuit opens Thursday at 2701 Manor Road.
The restaurant, which will specialize in biscuits, biscuit sandwiches and doughnuts, was founded by Thunderbird Coffee’s co-owner Ryan McElroy and that popular coffee shop’s former general manager Brian Batch.
Bird Bird will serve breakfast and lunch, with a menu that includes the Bird BirdBacon (bacon, over-medium egg, cheddar and bacon-infused chipotle mayo) and the Queen Beak (spiced and breaded chicken thigh, cayenne black pepper honey and bacon-infused chipotle mayo).
Bird Bird Biscuit’s will be open 7 a.m. to 3 p.m. Tuesday through Friday and 8 a.m. to 4 p.m. Saturday and Sunday.
Dads don’t quite get the same love as mom on their special holidays. There are fewer fancy prix fixe brunch menus and bottomless mimosas to draw you in. But you should still show dad some love, whether at a special brunch or dinner. I compiled 15 dishes that Dad might love. When I think of Dad food, I think of straight-ahead dishes that give comfort and don’t challenge Dad’s vocabulary too greatly. Of course, I realize some dads are vegetarians or pescetarians or hate eating out or whatever; well, this isn’t a list for them.