— Janina O’Leary, one of Austin’s best pastry chefs, left Austin for San Francisco. This means she isn’t opening that doughnut shop and bakery, Play Dough, anymore. O’Leary was previously the pastry chef of fine dining spot LaV, as well as Trace. On the West Coast, she’ll become the corporate executive pastry chef at Bacchus Restaurant Group, overlooking the one Michelin-starred Village Pub, Spruce, Saratoga, Mayfield Bakery and Cafe, the Village Bakery, and Pizza Antica.
— Thrillist hung out with the women behind La Barbecue, spouses LeAnn Mueller and Ali Clem. The two met when Mueller ordered a non-alcoholic beer from Clem in a downtown Austin bar, and they've been together ever since. The two care deeply about the quality about their barbecue, and they also experiment with other dishes using their smokers, like paella and hot dogs.
— East 11th Street bar Nickel City is hosting its first guest bartender pop-up, Cash Only, with Jordan Felix, who works for House Spirits Distillery in Portland Oregon. His drinks will include Moscow Mules, Tridents, Fake Loves, and a boilermaker with a Miller High Life pony and a shot of Westward Whiskey. The cocktails are $9, and remember, it’s actually cash only. It takes place tonight, Monday, August 14, at 6 p.m. (with Felix behind the bar from 9 p.m. to midnight. A portion of the sales and tips will go towards the Flatwater Foundation.
— Vegan bakery Skull and Cakebones won HEB's Quest for Texas Best food competition over the weekend. Co-founders Sascha Biesi and Yauss Berenji will receive $25,000. This also means its products will be sold in the supermarkets. First place winners include Texas Pecan Cake Shop and WarPig BBQ with a tie, Tamale Addition for second place, and La Familia Cortez in third.