Serious Eats Visits CU29 & Drink.Well; Contigo Throws Down; Olive & June's Pasta Method

SERIOUS EATS WIRE — Serious Eats goes in-depth with two Austin bars this week. Cocktail maven Melody Fury profiles the unique infusions at downtown's CU29, including peppered turkey gin and their Franklin Brisket bourbon. They key, it turns out, is to "start infusion while the brisket is hot." Meanwhile, Veronica Meewes learns all about Drink.Well's artisian Twinkies, including the Ginger Chai and the "black and blue," featuring blue cheese cream filling. [Serious Eats]

DALLAS — Recent Best New Restaurant nominee FT33 is hosting the "Go Pig or Go Home" throwdown with Patina Green Home and Market's Chef Robert Lyford and Austin's Andrew Wiseheart of Contigo. The three chefs will "battle" with "pig as the main ingredient," in order to create a nine-course tasting menu. The dinner will be held on Monday September 9 with a prix fixe of $95/person. [Eaterwire]

BRYKER WOODS — The Statesman's Addie Broyles visits Olive & June to learn kid-friendly pasta making. Chef Shawn Cirkel shares his method and demonstrates his nine-year-old son's skill at identifying pasta like "lumache" on sight. [Statesman]
[Drink. Well. Photo: Andrea Grimes/EATX]