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Publisher’s Note: We understand It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have provided you with our regular roundup of the most important food news.
Reopenings
Trend-setting Austinites and the insider looking for an internationally inspired dining destination on the East Side now have a familiar place to return to. East Austin Hotel‘s global diner, Sixth and Catfish, which closed last winter when Austin entered phase 5 of the COVID-19 risk and later only allowed breakfast service to hotel guests, is finally open to the public again. And since it was a long time ago, Sixth and Waller is celebrating the occasion with a new chef and a revised menu. New Chef James Wilson is from North Carolina, studied at Le Cordon Bleu College of Culinary Arts in Austin and previously brought his cooking skills to the Sheraton Austin Hotel at the Capitol, ATX Fit Chef and the University of Texas Southwestern. He’s been working on redesigning the Sixth and Waller menu to include some new items and slightly tweaking guests’ favorites. (Don’t worry, the divine Queso Benedict is still available!) Sixth and Waller is now open for brunch every day from 9 a.m. to 3 p.m., and dinner is expected to resume later this year. Visit the website for menus and more information.
More news and comments
If ever there was a reason to raise a glass in honor of a local culinary legend, now is the time. Jeffrey Weinberger, the founder of the legendary Austin neighborhood restaurant Jeffreys, died on September 22nd at the age of 74. After opening his first restaurant in Dallas, the previous restaurateur opened his culinary jewel Jeffrey’s in Austin’s Clarksville neighborhood in 1975. Jeffreys was known for its accessible fine dining, especially at a time when Austin’s dining scene was not yet the food mecca it is today, and pretty much any longtime Austinite can tell of their many life events that were successful and celebrated at the Jeffreys. While Jeffrey’s wasn’t the last restaurant concept Weinberger launched, it is likely the one he will mainly be remembered for. The restaurant was bought in 2012 by local restaurant management company McGuire Moorman Hospitality, which still operates the eatery.
Turnstile, the coffee, cocktail, and craft brew hub (a very Austin-y combo), has turned into one new drive-thru and full kitchen. Turnstile exploited the property adjacent to its original location at 10025 Burnet Rd., Which gave the company some room to grow. Craft cuisine specializes in chicken, salads, and gourmet burgers, including the signature burger aptly named The Turnstile, which features a Texas grass and meat patty with onion jam, bacon, Amish blue cheese, rocket, and hop mayonnaise. The kitchen is currently open Tuesday through Saturday from 4:00 p.m. to 9:00 p.m. for dinner and pick-up service. Breakfast and lunch will be added shortly. Coffee and tea beverages are available all day in the shop and from 7.30 a.m. to 3 p.m. in the passage. During your stay, check out Turnstile’s curated menu of craft brews, as well as the range of draft, signature and classic cocktails. Visit the Turnstile website for more information.
It’s seething in the Texas Farmers’ Market in Mueller this October as the organization ushers in the eighth year Austin Fermentation Festival, a free educational event that celebrates all things fermented – from miso and pickled vegetables to kimchi and sourdough. Every Monday in October from 7 p.m. to 8:30 p.m., Texas Farmers’ Market hosts expert-led online workshops with some talented Austin food stars (Sanitchat jam from Thai Fresh, Sheena Moore from Sheena’s Pickles, David Norman from Easy Tiger). In addition, there will be a silent auction open to the public all month long, the proceeds of which will benefit the Texas Farmers’ Market and TFM’s Ag Producer Support Fund, which supports farmers, ranchers and all producer sellers in times of crisis. While the festival is free and open to everyone, fermentation fans must register for a ticket for each Zoom workshop. Attendees can also make a suggested donation of $ 10 per person. View the speaker’s schedule and register here for free tickets.
One of Texas’s most popular beer brands has brewed a new reason to celebrate with an ice cold reason. The family-run manufacturer of the legendary Texas beer Gloss buck have launched a new beer that honors its historic 112th anniversary. Gloss 1909 is a small batch lager brewed with traditional ingredients and the enduring legacy and legacy of the. celebrated Spötzl brewerywhere every drop of Shiner beer is still brewed and bottled. Shiner 1909, a nod to the brewery’s founding year, is made with water from the same artesian well that the Shiner founders discovered more than a century ago. Shiner 1909 is a light lager with a rich malt flavor and is now available in Texan stores in six-packs and 12-packs. Visit the Shiner website for more information.
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