Event recap and photos: Cochon555 Heritage BBQ Tour

Dustin Harvey of East Side King celebrates his restaurant's win at Cochon555. (Credit: Galdones Photography/COCHON 555)
Dustin Harvey of East Side King celebrates his restaurant’s win at Cochon555. (Credit: Galdones Photography/COCHON 555)

Justin Yu of Houston’s exceptional Oxheart restaurant came to the Cochon555 Heritage BBQ event at the W Hotel Sunday with the intention of shaking up his image. Yu, whose restaurant was just named best in the city (again) by Houston Chronicle restaurant critic Alison Cook, said he wants be known as someone who can do meat as well as he does vegetables.

He came to the right place. The pork-centric event featured five restaurants competing in a challenge that required them to make five dishes with a 200-pound heritage breed pig. At the head of the ballroom at the W, rest a massive pig that butchers from Salt & Time broke down for a charity auction that raised about $800 for the Le Cordon Bleu College of Culinary Arts.

The event was one of five stops on the Heritage BBQ tour, part of Cochon555’s mission to spread the gospel of local sourcing and heritage breed pigs.

“Austin is this young, vibrant, super-hip, food-eating mecca right now for entertainment and enjoyment. And this conversation is all about local, so it is the perfect fit,” Cochon555 founder Brady Lowe said. “From a level of sourcing I think Austin is in elite conversation when talking about artisanal production.”

East Side King took home the crown at the event that also served to highlight global barbecue from the culinary traditions of China, Germany, Mexico, South Africa, Indonesia, Spain Hawaii, Vietnam, and South America. ESK’s Dustin Harvey’s win came on the strength of a crunchy but tender pork confit topped with soft poached quail egg and served with pickled chilies.

Austin restaurants Barlata, Foreign and Domestic, and Swift’s Attic also competed in the piggy proceedings that were enlivened with plenty of bourbon. For Swift’s Attic the event offered a chance to preview their forthcoming Chinese restaurant Wu Chow in downtown Austin.

If their steamed buns with sweet pork shoulder and excellent pork soup dumplings with their gelatinous blast were any indication, the restaurant will be a welcome addition to the scene.

As for Yu’s team, the cardamom-infused pain au lait with tender pork shoulder was a hit, but there was no denying the beauty of his plate of roasted and pickled okra served with smoked cheddar and black garlic. He served it as a sixth bonus dish, proving some habits are hard to break.

To the photos …

Justin Yu (far right) and his team from Oxheart attended the Cochon555 event. It was only Yu's second event appearance in Austin. (Credit: Galdones Photography/COCHON 555.)
Justin Yu (far right) and his team from Oxheart attended the Cochon555 event. It was only Yu’s second event appearance in Austin. (Credit: Galdones Photography/COCHON 555.)

 

Chefs Mat Clouser (Swift's Attic), Daniel Olivella (Barlata), Ned Elliott (Foreign & Domestic), Dustin Harvey (East Side King), Justin Yu (Oxheart) and Cochon555 founder Brady Lowe take to the stage for the announcement of the winner. (Credit: Matthew Odam AMERICAN-STATESMAN)
Chefs Mat Clouser (Swift’s Attic), Daniel Olivella (Barlata), Ned Elliott (Foreign & Domestic), Dustin Harvey (East Side King), Justin Yu (Oxheart) and Cochon555 founder Brady Lowe take to the stage for the announcement of the winner. (Credit: Matthew Odam AMERICAN-STATESMAN)

 

Bryan Butler of Salt & Time breaks down a heritage breed pig that was sold during a live auction that raised about $800 for Le Cordon Bleu. (Credit: Matthew Odam AMERICAN-STATESMAN)
Bryan Butler of Salt & Time breaks down a heritage breed pig that was sold during a live auction that raised about $800 for Le Cordon Bleu. (Credit: Matthew Odam AMERICAN-STATESMAN)
Foreign & Domestic served a savory fried bacon cornbread topped with whipped honey lardo, Canadian bacon, and a pickled peach. (Credit: Matthew Odam AMERICAN-STATESMAN)
Foreign & Domestic served a savory fried bacon cornbread topped with whipped honey lardo, Canadian bacon, and a pickled peach. (Credit: Matthew Odam AMERICAN-STATESMAN)
East Side King's pork confit came topped with a soft poached quail egg. (Matthew Odam AMERICAN-STATESMAN)
East Side King’s pork confit came topped with a soft poached quail egg. (Matthew Odam AMERICAN-STATESMAN)

 

Okra dish from Oxheart. (Credit: Matthew Odam AMERICAN-STATESMAN)
Okra dish from Oxheart. (Credit: Matthew Odam AMERICAN-STATESMAN)

Austin Food and Wine Festival chefs to serve in ACL Fest Chef Showcase

Bryce Gilmore of Barley Swine is one of the chefs participating in the Chef Showcase at ACL Fest.  (Laura Skelding AMERICAN-STATESMAN)
Bryce Gilmore of Barley Swine is one of the chefs participating in the Chef Showcase at ACL Fest. (Laura Skelding AMERICAN-STATESMAN)

This year’s Austin City Limits Festival will feature some flavor from its sister festival, the Austin Food and Wine Festival. Participating chefs from next April’s fourth annual festival will appear in a Chef Showcase at the food court, giving music fans a taste of some of their popular restaurants and a peek at what is to come next year.

Each day of the two-weekend festival will feature a different Texas chef. Father-son farm-to-table acolytes Jack and Bryce Gilmore will appear on October 3 serving Texas fare (fish tacos, grilled quail and kolaches with goat sausage). Saturday’s fest features food from San Antonio chef Jason Dady, an AFWF veteran, and Fort Worth chef Blaine Staniford of Grace Restaurant will serve dishes on Sunday, including a vegetarian Frito pie.

The second weekend features Alexis Chong of Sway serving the Thai restaurant’s salt-and-pepper shrimp, one of my favorite appetizers in town; Andrew Wisehart of Contigo, who will give a sneak peek of the upcoming East Austin veggie-forward restaurant Gardner with red beets and charred broccoli; and ACL and AFWF veteran David Bull. The Congress chef will prepare a portabella mushroom banh mi and a pork belly banh mi, one of my favorite bites from last year’s festival.

The festivals are running a cross-promotion during ACL Fest. When people label pictures of their favorite Austin food dishes with the hashtags #aclfest and #afwfest on Instagram or Twitter, they will be entered in contests to win a pair of weekend passes to next year’s AFWF. The contest runs from October 3-12.

The Austin Food and Wine Festival takes place April 24-26.

See the complete list of food vendors at this year’s ACL Fest here.

Are you ready for some fifty-cent wings?

The East Side King food truck at Liberty bar is getting into the football spirit. The Asian-fusion food truck owners Tweeted today that they will be serving chicken wings for fifty cents on Monday nights. To celebrate the kick-off (bad pun recognized, if not intended), they are giving out free beer with wing purchases.

Houston chef Monica Pope hosting pop-up dinners in Round Top

Monica_Pope.525w_700h-770954Acclaimed Houston chef-restaurateur and farm-to-table advocate Monica Pope will host a week of pop-up dinners at Sparrow Ranch in Round Top next week, about halfway between Austin and Houston.

The nightly events that run from September 30-October 4 will feature a specialty cocktail, hors d’oeuvres, and a buffet-style supper with dessert, along with beer and wine. The event in one of Texas antiquing hot spots is co-hosted by interior designer Sara Eliason.

Tickets for the al fresco meals are $75 and can be purchased online. Pope’s Sparrow Bar & Cookshop this week was listed 35th on Houston Chronicle restaurant critic Alison Cook’s list of Top 100 restaurants in Houston.

Antique shoppers can also pick up prepared breakfasts and lunches from Pope daily. More details here.

Austin restaurants: Late-night dining

justinesRestaurant listings*

Each week in Austin360, we offer a rotating list of places to eat right now. This week: Late-night dining. All of these places are open until at least 11 p.m., with most open much later. Find more late-night choices at austin360.com/thefeed and more restaurants listed by category at austin360.com/AustinRestaurants .

(*This is not a comprehensive list. Don’t see one of your favorites below? Send me an email at modam@statesman.com or leave a comment below and I will add it to our online listings.)

24 Diner. 600 N. Lamar Blvd. 512-472-5400, 24Diner.com. Farm-to-table comfort food in a diner setting that leaves off all the chrome and fluorescent lighting.

888 Pan Asian Restaurant. 2400 E. Oltorf St. 512-448-4722, facebook.com/pages/888-Pan-Asian-Restaurant . From Thai to Chinese and Vietnamese, the culinary options run the gamut at this East Austin spot.

Apothecary Cafe & Wine Bar. 4800 Burnet Rd. 512-371-1600, apothecaryaustin.com. Well executed seasonal fare at this neighborhood wine bar. Try the scallops with curry and soba noodles.

Arro. 601 W. Sixth St. 512-992-2776, ArroAustin.com. The folks behind Easy Tiger and 24 Diner bring comforting French dishes such as steak frites and croque monsieur to the West Sixth entertainment district. Open until the bars close on weekends.

Bouldin Creek Cafe. 1900 S. First St. 512-416-1601, BouldinCreek.com. Get your vegetarian (and coffee) fix until midnight daily at South Austin’s home to the hip and crunchy.

Buenos Aires Café. 1201 E. Sixth St., 512-382-1189, buenosairescafe.com. A taste of South America in East Austin at this charming café that started on South First Street years ago. The selection of empanadas (spinach, beef, chicken and tuna) are not to be missed. Neither is the steak sandwich with a vibrant chimichurri. Open until 11 p.m. six nights a week.

Chinatown. 107 W. Fifth St. 512-637-8888, austinchinatown.com. The downtown location of Ronald Cheng’s Chinese empire is open until 2 a.m. Thursday-Saturday.

Contigo. 2027 Anchor Lane. 512-614-2260, ContigoTexas.com/Austin . A short drive to East Austin feels like an escape to the country at this ranch-inspired restaurant that serves an excellent burger and great cocktails.

El Taquito. 1713 E. Riverside Dr. 512-851-8226, eltaquito.com. Classic Mexican dishes like tacos al pastor are served until very late daily. There are also locations in Pflugerville and Round Rock.

Frank. 407 Colorado St. 512-494-6916, hotdogscoldbeer.com. Fancy dogs like the Jackalope (made with smoked antelope, rabbit, and pork sausage, and topped with cranberry compote) and this fun spot in the middle of the Warehouse District.

Gourdough’s Public House. 2700 S. Lamar Blvd. 512-912-9070, gourdoughspub.com. Spawned from a trailer, this restaurant has an entire section of entrees – like fried chicken — served atop donuts. Perfect for sopping up booze or putting you to sleep.

Home Slice Pizza. 1415 S. Congress Ave. 512-444-7437, homeslicepizza.com. The best New York City-style slices in Austin and one of the best Italian subs, as well. Neighboring More Home Slice is open until 3 a.m. on the weekends.

Justine’s. 4710 E. Fifth St. 512-385-2900, Justines1937.com. A blend of style and grace, Justine’s offers a unique dining experience, whether you’re sitting at a small table in the dimly lit intimate dining room listening to vinyl or out under the trees and twinkle lights. The party goes late here.

Kerbey Lane. Multiple locations. 512-447-3767, kerbeylanecafe.com. An Austin original that has been interested in conscientious sourcing since before it was popular.

La Mexicana. 1924 S. First St. 512-443-6369, la-mexicana-bakery.com. Barbacoa tacos on fluffy homemade tortillas and Mexican pastries make for a great late-night one-two punch at this all-night spot.

Magnolia Cafe. 1920 S. Congress Ave., 2304 Lake Austin Blvd. 512-445-0000, themagnoliacafe.com. Funky and fun, this place is a testament to the fact that pancakes and omelets tastes good any time of the day or night. So do quesadillas.

Max’s Wine Dive. 207 San Jacinto Blvd. 512-904-0111, maxswinedive.com. It’s always the right time for fried chicken and champagne.

Mulberry. 360 Nueces St. 512-320-0297, MulberryAustin.com. Beef, fish and bar snacks make up most of the menu at this small wine bar at the bottom of a downtown condo tower.

Peche. 208 W. Fourth St. 512-494-4011, PecheAustin.com. Prohibition-era cocktails to go with dishes such as rabbit and duck cacciatore with pasta and seared scallops at this high-ceilinged Warehouse District bar-restaurant.

Second Bar + Kitchen. 200 Congress Ave. 512-827-2750, congressaustin.com/second . New American on Congress Avenue puts you right in the middle of downtown, and the patio is great for dining and people watching if the weather is decent. (Recommend: pepperoni soup; seared trout; fried pickles; seared scallops; cheeseburger; bleu cheese, pork belly and medjool date pizza.)

Texas Chili Parlor. 1409 Lavaca St. 512-472-2828, txchiliparlor.com. This Austin institution has been serving up bowls of chili and plates full of burgers and fries since 1976. Open until 2 a.m. most nights.

Trudy’s. Multiple locations. trudys.com. With restaurants located north, south and central, this home to Tex-Mex fare has your late-night cravings covered.

Update: Patika Coffee on South Lamar opens Friday

patika

Update: Patika Coffee will officially open to the public Friday. Patika will be open daily at 7 a.m. and will close at 10 p.m. Monday-Thursday, midnight on Friday and Saturday, and 8 p.m. on Sunday.

“When we opened the Patika kart in 2010, we had no idea if we’d eventually want to do a brick and mortar. But we quickly realized that the kart was a place where people could build friendships and, even in a small space, feel a sense of community; we knew we wanted more of that,” Patika co-owner Andy Wigginton said. “This space on South Lamar is the perfect neighborhood for us, as the people and community here are engaged, proud, and supportive of local businesses. We love that they’re genuinely interested in being involved in the community and respond to places that seek to integrate into the neighborhood. We are excited to be part of it.”

Previously:

Popular downtown coffee truck, Patika Coffee, will open later this month at 2159 S. Lamar Blvd. in an old building previously inhabited by Liberty Tax Services.

The cafe will be open daily (with concrete hours to come) and serve coffee from multiple roasters, along with beer and wine. During morning hours they will serve a rotating roster of sweet and savory pastries, with evening service featuring snacks like cheese and charcuterie plates.

The cafe features exposed brick details from the original building, with a modern, eclectic design. Patika will also have a back patio and a few seats out front.

Andy Wigginton opened Patika in 2010 at Congress Avenue and Second Street. The trailer moved to 116 W. Fourth St. in 2012 to make way for construction of the Marriott. The trailer will remain in operation at that location.

I’ll have more details when Patika sets its opening date.

Coming soon: St. Philip Pizza Parlor and Bakeshop opens October 2

The wild mushroom pizza with ricotta, baby kale, Idiazabal cheese and olive oil is one of the offerings that will be available at St. Philip Pizza Parlor and Bakeshop.
The wild mushroom pizza with ricotta, baby kale, Idiazabal cheese and olive oil is one of the offerings that will be available at St. Philip Pizza Parlor and Bakeshop.

St. Philip Pizza Parlor and Bakeshop will open to the public on October 2. The restaurant and bakery from the team responsible for Uchi and Uchiko is located at 4715 S. Lamar Blvd. in Sunset Valley, in the space previously occupied by Cannoli Joe’s.

Savory and sweet pastries, bread and cookies will comprise the majority of the bakeshop’s offerings with the pizza parlor serving about a dozen pizzas, a half-dozen sandwiches, a selection of meatballs and a dozen small plates, such as yellowtail crudo, smoked chicken salad, and ricotta dumplings. (View the menu here.)

The 5400 square-foot culinary complex, named after the patron saint of bakers and pastry chefs, was spearheaded by Uchi director of culinary operations Phlip Speer and designed in collaboration by the Michal Hsu Office of Architecture and Shelving Litmus Industries.

Speer will serve as executive chef, overseeing chef de cuisine Omar Rodriguez, whose resume includes seven years working under celebrated Spanish chef José Andrés, and head baker Kerstin Bellah. Both are veterans of Uchiko.

“It is an exciting direction for us,” Uchi co-founder, partner and Chef Tyson Cole said. “We’ve got all of this talent within our group that we wanted to create outlets and opportunities. Our goal is that St. Philip becomes a neighborhood spot for locals to relax, have some fun and experience our take on some old favorites as well as hopefully creating some new ones.”

The restaurant, which offers both dine-in and take-out, is open Monday through Thursday from 11 a.m. to 10 p.m., Friday from 11 a.m. to 11 p.m., Saturday from 10 a.m. to 11 p.m., and Sunday from 10 a.m. to 10 p.m.

The bakeshop is open Monday through Friday, from 7 a.m. to 9 p.m., and Saturday and Sunday from 8 a.m to 9 p.m. Reservations for parties larger than six can be made by calling 512-358-7445 and through OpenTable by visiting stpaustin.com.

Now open: Kent Black’s Barbecue in San Marcos

kentblacks Another member of the Black family of Lockhart has struck out on his own and opened a barbecue restaurant. Kent Black, who is the pitmaster at the Lockhart restaurant owned by his parents, opened Kent Black’s Barbecue at 500 Hull St. in San Marcos. Kent Black’s nephews, Mark and Michael, opened Terry Black’s Barbecue on Barton Springs Road earlier this year. Neither of those restaurants is affiliated with the Lockhart original, though Kent Black plans to open a Black’s Barbecue on Guadalupe Street later this year. Kent Black’s Barbecue is open daily for lunch and dinner and offers a full bar.

Event: Pig roast and gin drinks at Half Step September 27

half step Exceptional craft cocktail bar Half Step and Imbibe Magazine will host a pig roast on September 27. And you know there will be drinks. Bar owner Chris Bostick and his crew will serve three Aviation Gin cocktails along with the whole pig and homemade sides. Tickets for the event, which runs from 1 p.m. to 4 p.m. at the Rainey Street bar, cost $25 and can be purchased online.