— Southern-Asian restaurant Peached Tortilla adds lunch to its schedule starting tomorrow, Tuesday, May 9. At hand are kimchi queso, a variety of tacos, tostadas with poke and shrimp, Belgian fries, and more. Ordering is done through a paper menu system on each table. Midday hours are from 11 a.m. to 2 p.m. from Tuesday to Saturday.
— Peached Tortilla's owner Eric Silverstein also put together a video about the truck-to-restaurant's history over on Huffington Post.
— Veracruz All Natural pushes back the opening date of its first Austin proper brick and mortar to Saturday, June 3, after a soft open period starting in mid-May (it's unclear if that will be open to the public at this point).
— San Antonio chef Jason Dady made it through another round of cooking competition show Iron Chef Gauntlet, winning last night's round with a very spicy red curry with coconut ice.
— Snap Kitchen is delivering food orders in boxes that can be turned into a seemingly stable standing desk, and yes, this is real. The box is added to a person’s regular desk for added height. It’s only available for today, Monday, May 8, with orders of $35 and over.
— The Economist charted the popularity of food trucks in America, and the relationship between the wheels on meals and brick and mortar restaurants. It found that the number of restaurants in Travis County still grew fast (by 18 percent) even as the number of food trucks increased.
— GQ explains why barbecue lunch, not usually dinner, is a thing in Texas.