— Pizza slingers Via 313 teamed up with its brother trailer Delray Cafe for a very Detroit pizza special. The Delray pie is topped with sliced hot dogs, chili, diced onions, and yellow mustard. It’s available at all locations of the pizza spot this month.
— Austin chefs will whip up their favorite morning meals as part of Trends on Trends' Breakfast Club series in October. La Barbecue's LeAnn Mueller, Odd Duck's Bryce Gilmore and Mark Buley, and Lenoir's Todd Duplechan will create bagged breakfasts on Tuesday, October 10; Wednesday, October 11; and Thursday, October 12 at their respective restaurants. Each reserved bag is $30.
— Austin's longtime chefs and restaurant industry people looked back at the city’s dining history for Austin Monthly. Matt's El Rancho general manager Paul Counter laments the condofication of the city, which he believes is replacing longtime restaurants and businesses.
— Easy Tiger's bakery is closed until 4 p.m. today, but the beer garden will open at 11 a.m.
— Emmer & Rye's Kevin Fink and Tavel Bristol-Joseph shared their most-used kitchen tools with Edible Austin. For Fink, this means his fluted brass pasta cutter for fresh noodles, and for Bristol-Joseph, this includes Wayne Gisslen's Professional Baking Volume One.
— Canadian magazine Nuvo highlighted Austin chefs’ propensity to cook with live fire, including Bryce Gilmore (Odd Duck, Barley Swine), Rene Ortiz (Fresa’s Chicken al Carbon, Launderette), Adam Brick (Apis), and Jason Stude (Boiler Nine). Gilmore said that the cooking method adds a "depth of flavor [that] is much better."