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DOWNTOWN — Paggi House is hosting three "Grillin' and Chillin'" (yes, "Grillin' and Chillin'") dinners this spring/summer with their new chef, Ben “Chili” Huselton. April 27, May 18, June 15; call (512) 473-3700 for reservations. [Eaterwire]
TYSON COLE WIRE — Guess Tyson Cole really did catch that writing bug: the Uchi/ko chef wrote an essay for the Wall Street Journal on his Shabu-Shabu and (bonus) shares the recipe. [WSJ]
A MOVEABLE TWEET — "They should serve drinks at restaurant depot because everyone knows everyone and you know us restaurant ppl like to drink." — Zandunga Bistro on a perfect world. [@zandungabistro]
Paggi House. [Photo: Paggi House / Facebook]
