— Punch took a look at the wine scene in Texas, spotlighting the list at Bufalina, and offering what bottles pair well with Whataburger.
— Did you know that former CIA operative Evan McMullin is running for president? Now you do, and now you know he's a fan of Freedmen's brisket.
— With the last day for longtime Tex-Mex restaurant El Azteca set (Thursday, September 29), Statesman dug deep into the family behind the spot, including owner Jorge Guerra, who traded empanadas for ads, helped bring Corona and Dos Equis into Austin, served cabrito, and grew their own chili poblano peppers.
— Menu enthusiast Henry B. Voight shared a particular one from the Driskill in 1889, which featured oysters, stewed or raw, calf tongue with olives, and more beef options.
Established by a cattle baron, the Driskill Hotel in Austin, Texas featured many beef dishes on this menu from 1889. pic.twitter.com/WtIqAo4Fd9— Henry Voigt (@HenryBVoigt) September 23, 2016
— Why is Austin getting so many restaurant chains? Because Texas is a food hot spot and people get hungry. Statesman reports that there will be nearly 100 different chain locations opening in the Austin-area.
— USA Today visited creative food party Art Bites to see how Austin chefs were inspired by paintings.
— Priceonomics looked into the makings of 'Taco Tuesday' and Taco John's, the fast food taco restaurant chain that claims it holds the copyright to the phrase. Thankfully, every day is a taco day in Texas.
— Omni Barton Creek Resort & Spa chef Andre Natera is a fan of Pecan Lodge's brisket and Via 313's pies.
— Bon Appetit wrote a love letter to road trip staple Buc-ees and its amazing array of snacks and food.
— To address parking problems on East 7th Street, Takoba is implementing a metered system for its parking lot, of which will be paid back to diners after they leave.
— Bon Appetit recommends Salt & Time's pequin and oregano salumi.
— Austin-based tequila producer Tequila 512 is introducing a new version of the liquor to its collection: Tequila 512 Anejo.