— Statesman writer Matthew Odam spoke to Austin chefs about how Hurricane Harvey will affect the available of Gulf seafood, which will impact Texas restaurants. Dai Due chef/owner Jesse Griffiths, who prides on sourcing locally, predicted that the restaurant won’t be able to serve seafood for a bit.
— Quick service trade magazine QSR mentioned potential alternative proteins that will be available at Sour Duck, Bryce Gilmore's upcoming fast-casual restaurant and marketplace, like goat, quail, goat belly, and lamb neck.
— Food truck Mighty Cone is expanding with a second location on West 6th Street. It’ll be found within Key Bar starting on Friday, September 1. Its hours will be from 3 p.m. to 2 a.m.
— A Food & Wine writer decided to get a free tattoo of Banger's Sausage House and Beer Garden's logo, as touted on restaurant's menu. She has “zero regrets.”