I’m a sucker for a good bookstore, especially one containing a cafe run by the folks behind one of my favorite Austin restaurants Better Half. What especially caught my eye and eventually my stomach was the chana masala Frito pie, where spiced chickpeas lay atop a bed of Frito chips, all with a big dollop of raita. The spices and textures (firm chickpeas, crisp chips, cooling dip) all worked wonderfully together. —Nadia Chaudhury

For Nepalese fare, I really enjoy Himalaya Kosheli up in Barrington Oaks, and yes, it’s even approved by my Nepalese friends. Dig into the Nepali Khana (food) section. That’s where you’ll find bountiful options, from momos aplenty (both fried and steamed) to springy chow mein to sauce-laden lamb chilis. —Nadia Chaudhury

The big peg of Korean barbecue restaurant Charm Korean BBQ is its all-you-can-eat options, which work out to be better deals than just ordering off the a la carte menu especially if you’re in a group. Different level come with endless platters of meats from thin slices of beef to spicy marinated pork to spicy whole baby octopus, all of which are good choices. It also comes along with dishes that aren’t meant to be grilled, like the slightly chilly cold noodles served in ice and an array of banchan. Pro-tip: request specific desired meats, otherwise the staff will just send out whatever first. Pair everything with some bottles of soju. (1200 West Howard Lane, near Parmer Center) —Nadia Chaudhury

Walk into the romantically lit room of the shabu-shabu restaurant, with intricately carved wood details, create your own individual bowl (no sharing necessary!), and enjoy tender meats, fresh vegetables, noodles, and other delicacies to dip into your broth. Absolutely do not miss the Keep Austin Dipping queso dip, ideally paired with a cut of beef for a take on a cheesesteak. —Erin Russell

Barley Swine’s August tasting menu single-handedly reminded me why Austin is such an exciting dining scene. The standout dish was a delicate snapper and summer squash perched in a vibrant broth with lemongrass and basil, amplified with spicy greens. Even the celery sorbet, which I initially viewed with trepidation, offered a welcome wake-up call to the palate. —Erin Russell

The Empress — an aromatic concoction of chicken, carrots, and chilis in a creamy coconut curry — is the standout at the roaming food truck, deftly blending the cultures in the region. My order is served atop vermicelli rice noodles and topped with a fried egg (because, obviously) and tastes like a mini-vacation across the Pacific. —Erin Russell

Italian food truck Patrizi’s entire setup at the Butterfly Bar is special, from the whimsical patio to complimentary fresh bites. Hope the special amatriciana is available, which is wonderfully and actually very spicy (the sauce is made with dried peppers). Add a side of the giant firm meatball with some pomodoro sauce, and alternate bites between the two. T—Nadia Chaudhury

Olamaie’s crab rice is luscious, buttery crab plated between crispy rice and a rice porridge dotted with bursts of citrus. It’s a parade of decadent flavors and textures. —Erin Russell

The tiny corn tortillas at the Rosewood truck are filled with discada, a mixture of beef, pork, and vegetables cooked in seven tiers a plow disc, where each layer is cooked in the previous one’s juices, leading to a perfectly tender and juicy stuffing. The tacos are small enough that a single one works as a snack or an order of eight makes for a meal. (1319 Rosewood Avenue, Rosewood) —Nadia Chaudhury

Bypass the usual barbecue staples at smoked meats truck Micklethwait Craft Meats and opt for the barbacoa instead. The shredded beef cheeks are just exquisitely tender and rich in a way that isn’t super overwhelming. —Nadia Chaudhury

The gloriously fun, friendly tour through several pieces takes only 45 minutes at omakase restaurant Uroko. My favorites were the luscious Scottish salmon and the rich duck breast. —Erin Russell

I would not have ordered the ricotta semifreddo at Italian restaurant Il Brutto based solely on the odd inclusion of tomato. However, the tomatoes (which are salted and savory on its own) blend perfectly with the other toppings of kiwi and pickled strawberry to create a luscious, juicy crown of fruit that melds with the creamy semifreddo. The crunchy crepe dentelle at the base provided a lovely contrast in texture. —Erin Russell

The Rainey Street restaurant has done several versions of this dessert and all of them are mind-blowing. Lighter than ice cream, the cold fruit sorbet melds with the rich cream to heighten focus on the individual flavors. Pastry chef Tavel Bristol-Joseph also has a version of this dessert at Kalimotxo, the team’s Spanish tapas restaurant. —Erin Russell

The cinnamon rolls from South Austin truck Teal House Coffee and Bakery are the real deal. The bun was pillow-soft, the frosting was just the right amount of sweet, and the family running the trailer was adorable. There’s nothing quite like the smell of fresh-baked cinnamon rolls on a weekend morning, and the taste of these is even better than that. —Erin Russell