— Two men are running for 50 miles to travel to Weikel's Bakery for kolaches. Brothers Will and Todd Flanagan will raise money for the Gazelle Foundation. They will begin at 2 a.m. on Saturday, December 22, in Bastrop and aim to get to the La Grange bakery by 6 p.m.
— Rainey Street restaurant Emmer & Rye collaborated with Vermont cidery Shacksbury Cider on a new cider. It’s made with foraged apples from Vermont and it’s only available at the restaurant. One dollar of each can sold will be donated to Unidos por Puerto Rico.
— Zagat named Austin as the country's second most exciting food cities, citing the love for Kemuri Tatsu-ya, James Beard Award finalist nominees for Bryce Gilmore and Laura Sawicki, and established chefs and restaurant groups doing their own things.
— Two future Food Network Shows, The Grill Dads and Eat, Sleep, BBQ will hit up Austin restaurants for the first seasons. Mark Anderson and Ryan Fey of Grill Dads hit up Texas Chili Parlor for a bowl of the iconic dish in an episode airing on Friday, January 5, 2018. Then they visited Wu Chow for its chicken bao buns on Friday, February 2, 2018. Eat, Sleep, BBQ's Rashad Jones explores the barbecue scene in San Antonio for two episodes.
— Chipotle is testing out its frozen margaritas in Austin. There’s the classic one, and a virgin strawberry one.
— Allandale cafe and waffle bar The Factory is now known as Wild Chix & Waffles, with more of a focus on various waffle dishes and burgers.