Clark’s Traveling Oyster Bar, and More A.M. Intel

— Daniel Vaughn, Texas Monthly's barbecue editor, took to Texas Standard to discuss the popularity of Texas barbecue over smoked meats from the Carolinas, especially after his fellow barbecue editor over at Southern Living, Robert Moss, wrote a piece titled, "The Tyranny of Texas Barbecue," for First We Feast over the spring.

— Clark's Oyster Bar set up a giant, well, oyster bar during the Aspen Food and Wine Classic over the weekend in Colorado.

— McGuire Moorman Hospitality’s June Rodil (beverage director and master sommelier) and Daisy Ryan (assistant beverage director) spoke to Huffington Post about how they ended up in their current positions, as well as shared advice to other women looking to enter the restaurant and beverage business. and McGuire Moorman Hospitality is working on its own private label wine.

— East 7th Street cafe Vintage Heart Coffee is applying for a TABC license to serve beer and wine this summer.