— Franklin Barbecue sure does sell a lot of barbecue, according to new food website Taste, which put together an infographic covering the smoked meats joint's statistic. This includes the number of pounds of barbecue made in a year (650,000), customers in a year (300,000), and when the line usually starts (6 a.m.). It also includes quotes from pitmaster Aaron Franklin himself, including the fact that his cholesterol is "pretty good."
— Micklethwait Craft Meats, Torchy's Tacos, Mighty Cone, Hat Creek Burger Company, and Amy's Ice Creams will serve up food during this year's World Golf Championships-Dell Technologies Match Play, which is part of the PGA Tour taking place in mid-March.
— A St. Edward’s University student champions the idea of an on-campus bar where the scholars can relax with beer and wine, since next-door neighbor Opal Divine’s Penn Field shuttered in December.
— Jesse Fortney, the owner of Weirdos (the north Austin sports bar that shuttered in 2013, followed by a lengthy lawsuit) wants to open a similar bar with music and volleyball courts nearby the original location along Mopac.
— New York Times wine critic Eric Asimov enjoyed dinner and wine at Emmer & Rye over the weekend.