John Lewis on Austin Barbecue Saturation, Mark Schmidt Moves Back to Houston, and More A.M. Intel

— Barbecue pitmaster John Lewis told Food Republic that he decided to open up a place in Charleston because he wanted to open something new and "it's too saturated in Austin right now."

— Love working with pork blood? Qui is looking for three chefs for the restaurant. Sous chef Robert Jacob Drennan left the restaurant this year for Norway.

— Check out Small Victory's new cocktail menu, with drinks like Singapore Sling, Rosita, and Daisy de Santiago. Plus, there's cocktail flowchart if you're unsure of what exactly you want.

— Mark Schmidt, the owner and chef of the shuttered Blackbird and Henry, is moving back to Houston to work for the Rainbow Lodge. Schmidt told Eater Houston: "It is tough to close a restaurant that you put your heart and soul into, but it is comforting to have a soft place to land, and Rainbow Lodge is definitely that place for me."

— San Antonio restaurant Nectar Wine Bar and Ale House gave its mimosa the crazy Bloody Mary-treatment by topping the brunch cocktail with smoked salmon, caviar, fruit, cheese, and muffins. Because that wasn't enough, a lobster tail is involved, too. The drink will cost $28.

— Cow Tipping Creamery’s found its first Dallas expansion within Good 2 Go Taco, which was teased earlier this year, with the aid of Cane Rosso's Jay Jerrier. The ice cream trailer will open its first brick and mortar in Austin within Cane Rosso's first Austin location in the defunct St. Philip's space.

— Sister Coffee's trailer is closed for now, with plans for a new location in the spring.

— Austin Business Journal profiled Driskill manager Lance Stumpf.