Alamo Drafthouse’s Blood Red Beer; New Booze at Fonda San Miguel; More

ALLANDALE — Interior Mexican restaurant Fonda San Miguel will celebrate 40 years in Austin with the release of a new tequila and mezcal program. The agave-based program highlights small batch spirits produced by Mexican craft distilleries. [EaterWire]

NORTH BURNET — Italian bistro Andiamo Ristorante debuts Meatless Mondays. A highlight of the vegetarian menu is the Pasta Mista Plate, which features three types of pasta all on one plate. Also rolled out: Risotto Wednesdays, which will vary every week. [EaterWire]

BEER HERE — The Alamo Drafthouse and Firestone Walker Brewing will collaborate for the first time on Crimson Peak Ale, a light-bodied ale that gets its berry flavor and bright red color from hibiscus flowers. The limited-batch beer was inspired by Guillermo del Toro’s upcoming gothic horror film Crimson Peak, and will be available in stores and on taps. The Alamo also collaborated with Mondo to offer a limited-edition pint glass for sale. [EaterWire]

DOWNTOWN — Grae Nonas, co-executive chef of Southern restaurant, Olamaie has been selected as one of the five James Beard Foundation Rising Star Semi-Finalist Chefs to participate in the Taste Of Waldorf Astoria. Nonas, who along with his business partner was named Best New Chef by Food & Wine, will travel to the Netherlands to work on creating an iconic dish at Librije’s Zusje Amsterdam. [EaterWire]

EAST CESAR CHAVEZ — Foam is very important to Craftsman, where the bar is highlighting the liquor foams used for its cocktails. For now, there are two cocktails using the foam: the East Side Sour with a velvet falernum-based foam, and the Poolside, with an elderflower liqueur-based one. The fall cocktail menu, which will launch next month, will expand the foam cocktail offerings. [EaterWire]

— Anastacia Uriegas