Pflugerville Brewery Idle Vine Is Closing

— After being open for just over a year, Pflugerville’s Idle Vine Brewery is closing. Its last day will be on Saturday, March 3 with a beer fundraising party for the Pflugerville Animal Shelter.

— Travel Channel show Food Paradise is filming an episode at Stiles Switch BBQ & Brew tomorrow, Thursday, February 21. People are invited to come and be on camera from 11 a.m. to 4 p.m.

— Unhappy would-be neighbors of Terry Black’s Barbecue’s forthcoming wedding venue protested the future project at the Barton Springs barbecue joint this Monday. Their concerns include fire safety issues, water contamination, and traffic.

— Kitchenware boutique Kettle & Brine is closing its shop on North Lamar Boulevard and 12th Street. While the store will remain open online, owners Tarica and Alex Navarro are turning their attention to a new houseware venture called Kinn (Thai for “eat”), which will focus on goods for home cooks. There is no location as of now, but they want to open the new store in the fall.

— Food & Wine turns its attention to another Texas food chain. This time, it’s food truck-turned-multi-state restaurant Torchy’s Tacos. The publication acknowledges that the tacos aren’t your typical tacos. Instead, they call it “authentically Austin” because of ingredients like brisket, fried chicken, and queso.

— Boozy ice cream shop Prohibition Creamery is hosting an alcoholic milkshake pop-up benefitting Urban Roots on Tuesday, February 27. Participating bartenders include the shop’s Robert Britto, Holly Roller’s Jen Keyser, Olamaie’s Erin Ashford, Jason Kosmas, and Lana Lindsley. Via 313 will also fire up pizza at the event. It begins at 7 p.m. and half of the profits will go towards Urban Roots.

— East Cesar Chavez Northern Italian restaurant Juniper added a new tasting menu to its lineup. Dubbed Nic’s Picks (after owner and executive chef Nicholas Yanes), it features the restaurant’s popular dishes, like the puffy potatoes, oysters, quail saltimbocca, and more. The $65 menu is available Thursday through Saturday only at the chef’s counter.