— If chef David Chang’s had to pick out his last meal on Earth, it would take him on a tour of the world’s best spots, including a stop at Franklin Barbecue for its brisket: "that's non-negotiable, has to happen," he explained to The Ringer.
— Quirky drive-in movie theater Blue Starlite is debuting its new digs out in Buda starting next week on Friday, March 10.
— Edible Austin writer Kristi Willis followed up her piece detailing the tough state of Austin restaurants today with a look how those successful restaurateurs and chefs make it through, including P. Terry's ("the trick is selling a high-quality hamburger for $2.50," said founder Patrick Terry), and ELM Restaurant Group, which sources staffers from the Auguste Escoffier School of Culinary Arts.
— Since spring break is coming up, the New York Times recommends a visit to Austin for the vacation week, especially after SXSW when airplane tickets are cheaper. Plus, food trucks.
— Chuy's revenue rose by 15.2 percent in 2016.