Vivo re-opening in new location at the Linc on Wednesday

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Update: The new Vivo ownership has no relationship with the previous restaurant on Manor Road. A representative of the restaurant says that Remi Newton Group Austin, LLC purchased the rights to the Vivo name from the former owner. General manager Cenaida Rincon, assistant general manager Lance Cullison and kitchen manager Martha Salazar, and some other front-of-house staff  from the Manor Road location are all part of the team of the new Vivo, however.  It is unclear whether the Remi Newton group has previous restaurant ownership experience. 

After its sudden closure in March following a dispute with its landlords, former East Austin staple Vivo will re-open Wednesday at its new location at the Linc (formerly Lincoln Village) at 6406 N. IH 35, Suite 2343.

The Tex-Mex restaurant known for its strong margaritas will once again feature a large patio for outdoor drinks and dining and will feature a new menu that includes a large list of tequilas and mezcals.

Vivo will be open for lunch and dinner Monday-Saturday. Happy hour runs from 4 p.m. to 7 p.m. Monday-Friday and will feature a $5 menu with appetizers and drinks, like their famous house margarita.

Vivo will serve brunch from 11 a.m. to 3 p.m. on Sunday and Monday (a nod to service industry workers), and a portion of Sunday brunch proceeds will go to Project Transitions, an Austin agency that offers support to people with HIV and AIDS.

 

 

New hours: Dai Due opens for breakfast and lunch Wednesday

Dai Due co-owner Jesse Griffiths at Live Fire in 2012. (Credit: Addie Broyles)
Dai Due co-owner Jesse Griffiths at Live Fire in 2012. (Credit: Addie Broyles)

Dai Due opens for breakfast and lunch service starting Wednesday. The group that helped build its name serving breakfast at farmers markets will serve breakfast and lunch to walk-in customers at its beautiful space at 2406 Manor Rd.

Breakfast options will include popular market fare like day.  Farmers’ Market classics like biscuits and gravy, chorizo tacos, and French toast, with all-day offerings like patty melts, gumbo, eggs, banh mi sandwiches and meatloaf. Dai Due will also serve house-made sodas, aguas frescas, tea, coffee, beer and wine.

Dai Due will be open for breakfast and lunch Tuesday-Friday from 8 a.m. to 3 p.m. and Saturday and Sunday from 10 a.m. to 5 p.m.

20 Things I Love About Austin

People are moving to Austin at an incredible rate. Weather, jobs, quality of life … everyone has their reasons. Many move here thinking they will love it. Those of us who live here know they will. There are a million reasons to love the Austin area, so we decided to name a few. In this week’s Austin360, my colleagues and I name 175 things we love about Austin. Below are my 20, and here is the link to the story that includes all of ours. Let us know what some of yours are.

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He may not have been born here or started his career here, but Willie Nelson put Austin on the map musically. He is the Godfather of Austin, embodying the city’s spirit. His natural ease and Zen nature beautifully represent that to which many Austinites aspire. Some of my earliest memories are of hearing his music and going to his fun run. (willienelson.com)

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Fittingly, Nelson starred in the pilot episode of “Austin City Limits,” the greatest music television show ever created. Nelson is justifiably memorialized in bronze outside the beautiful new studio. The show has evolved over the years, and I’ve been lucky enough to see acts like Willie, Wilco, Jack White, Sufjan Stevens, Sarah Jarosz, Radiohead and many perform for tapings. The intimate old studio was the best live music experience in town, and the new one at ACL Live is even better. The show represents Austin to the world, and it does us proud. (acltv.com)

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David Bull, Shawn Cirkiel, Tyson Cole, Todd Duplechan, Ned Elliott, Bryce Gilmore, John Lewis, Aaron Franklin, Janina O’Leary, Vilma Mazaite, Rebecca Meeker, Rene Ortiz, Paul Qui, June Rodil, Laura Sawicki, Mark Sayre, Iliana de la Vega, and the hundreds of other chefs, restaurateurs, sous chefs, line cooks, bussers, servers, and front of house folks who nourish this town with their creativity and incredibly hard work.

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My favorite way to end any meal is the foie nigiri with a glass of sauternes at Uchi, a world-class restaurant that marked a turning point for Austin cuisine when it opened in 2003. They sear the foie gras, glaze it with fish caramel and top it with candied quinoa for a perfect blend of texture and flavor. It’s a sensual experience. (uchiaustin.com)

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Sipping a glass of bubbles while slurping down oysters on the patio at Perla’s feels like vacation in your own town. (perlasaustin.com)

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I can get quality New York (Home Slice), Detroit (Via 313), New Jersey (Little Deli), Connecticut (Salvation Pizza) and Neapolitan style (Bufalina) pizzas in this town.

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Tam Bui and her sister, Tran Ngoc, infuse Tam Deli with their ebullient spirits and treat diners like friends. They’ve also reinforced the idea that I must visit Vietnam before I die.

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Lions Municipal Golf Course is just three miles from the heart of downtown, tucked into residential West Austin. I love the layout, the old-school grill, the temptation to drive the green on number 9 and the fact that it hosts the greatest golf tournament in Texas, the Invitational. I’m gonna miss the old girl when the University of Texas comes to take it from us. (ausitntexas.gov)

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The Paramount Summer Classics Film Series transports me through time and space and reminds me why I love cinema. It also allows me an opportunity to interact with the charming red coat ushers like Flo Thompson. I love hearing their takes on music and movies, both classic and modern. You might be surprised by what some of them like. (austintheatre.org)

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Whether it’s for the Austin City Limits Music Festival, which I’ve never missed, walking my dog, playing soccer or tossing the Frisbee, I’m always happy to be out on Austin’s Great Lawn — Zilker Park. And the views of downtown are spectacular. (austintexas.gov)

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The camaraderie among aspiring and accomplished writers at the Driskill Bar during the Austin Film Festival inspires me. A decade ago I would walk through the bar, wishing in some way to be a part of the action at the festival. I’ve covered it for 10 years now and dig it every time. (driskillhotel.com, austinfilmfestival.com)

Eye-catching holiday lights, thanks to city crews

The sky in Austin at twilight hums with the beauty and ache of the world. Taking it in as I walk across one of the bridges over Lady Bird Lake is an ethereal experience, and soaking it in as I walk through my neighborhood (be it Zilker, Hyde Park or Crestview) has always made me feel at home.

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Few Austin businesses capture the electric, spontaneous and harmonious spirit of Austin the way JuiceLand does. (juicelandaustin.com)

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With its rebellious yet inclusive nature, the Mohawk ushered in a new era of live music and nightlife in downtown Austin when it opened in 2006. I’ve communed with great friends and seen some amazing shows there. Some I even remember, like Miike Snow, Spoon, Dinosaur Jr., Ghostland Observatory, Bob Mould and Too Short. (mohawkaustin.com)

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Every time I visit the Four Seasons, whether it be for a meal, a drink, a visit to the spa or to interview a visiting celebrity, the staff makes me feel like I’m the one who’s special. They do that for everyone. (fourseasons.com/austin)

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Stay a night at the Hotel St. Cecilia or visit friends at the hotel’s bar or pool and you’ll feel like one of the many rock stars who have stayed there. (hotelsaintcecilia.com)

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Every great city should have a club that celebrates America’s great art form — jazz. I’m grateful every time I’m able to dip into the underground catacombs of the Elephant Room. (elephantroom.com)

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A great jukebox, ice cold beer (nothin’ fancy), shuffle board and pool tables, and the polished gravel of a bartender like Ms. Dixie, equal parts hospitable and no-nonsense, is everything you’d ever want in a dive bar. The Horseshoe Lounge endures. Thankfully. (horseshoeloungeaustin.com)

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When I can summon the funds or the gumption to be stylish, I go to Service Menswear. Cool threads, great staff. (servicemenswear.com)

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Matthew McConaughey. “Alright, alright, alright.” “You just gotta keep livin’ man, L-I-V-I-N.” More than 20 years on, the words from Richard Linklater’s “Dazed and Confused” live on, thanks to the man who made (who is?) David Wooderson. His recent renaissance (“Mud,” “Magic Mike,” “Bernie,” “Killer Joe,” “The Dallas Buyers Club,” the sublime “True Detective,” and November’s “Interstellar”) has been a joy to watch. He’s Austin’s Spirit Animal. (jklivinfoundation.org)

 

Barley Swine owner to open restaurant on Burnet Road

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The headline pretty much says it all: Bryce Gilmore, owner of Barley Swine, is opening a third farm-to-table restaurant on Burnet Road.

“I signed a lease for a restaurant space on Burnet, currently set to open next summer,” Gilmore said in an emailed statement.

That’s all we know for now, but it is good news for folks north of the river.

For more on Gilmore, here’s our chat from last year when I named Barley Swine Austin’s best restaurant …

If you were trite enough to ask talented Barley Swine chef-owner Bryce Gilmore what kind of food he makes, he’d likely answer, “Texas Cuisine.”

What’s Texas Cuisine, you wonder? Like chili? Not exactly, but in at least one case you’re not far off. Try a complex and hearty dish of smoked lamb loin with pinto beans, pickled mustard seeds and wilted turnip greens. It tastes like haute cowboy campfire food served in beautiful earthenware instead of a jangly tin pot.

Or there’s a pancake made of mesquite-smoked flour that wraps its gentle embrace around apples, bacon, candied hazelnuts and acorn squash.

But Texas Cuisine can also mean more exotic flavors like grilled goat heart with curried eggplant, sweet figs and crunchy homemade falafel.

The common element among all of these dishes is the utilization of fresh, local ingredients. When Gilmore talks about Texas Cuisine, he isn’t limiting himself to particular flavor profiles or techniques.

“We’re one of the purest forms of Texas Cuisine because we use regional ingredients,” Gilmore said.

The sourcing of those local ingredients and abiding by the unique growing seasons of Central Texas dictate what comes out of the galley-sized kitchen at Gilmore’s South Lamar Boulevard restaurant that seats about 36 people. (It used to seat about six more, but more on that in a bit.)

A couple of years ago the Growers Alliance of Central Texas named Gilmore’s original Odd Duck Farm to Trailer as one of the most regular purchasers of protein and produce from local farmers and farmers markets. Odd Duck closed in 2011, but Gilmore uses the same approach at Barley Swine (which opened in 2010) as he did with the trailer that originally brought him critical and popular acclaim.

But Gilmore didn’t always have that sourcing ethos as his motivation. First he had to learn how to cook. Had to learn the basics of tasting and technique.

Growing up in Austin, Gilmore started working in restaurants at the age of 14, busing tables at Z’ Tejas where his father, chef Jack Gilmore, worked. By his senior year of high school, Gilmore knew he wanted to cook for a living. He attended the California Culinary Academy in San Francisco, then returned to his hometown of Austin, where he worked at Wink. It was there the soft-spoken chef got his first taste of the culinary standards that would guide his young career, one that includes a James Beard Award nomination.

“Seeing those guys go to the market every day and create a menu based on what we have, I thought it was a cool idea,” Gilmore said. “Once you kind of get to a point where you’re confident in your cooking ability, I started to think more about the whole other side of this that is neglected.”

What that means for diners at Barley Swine is a bountiful, imaginative and rotating menu. One month you might find a plate of earthy roasted beets with thinly sliced smoked trout, served with a scoop of honey-mustard ice cream topped with smoked roe. Another visit may introduce you to Barley Swine’s decadent take on “nachos” — delicate pieces of corn tuile with foie gras and cheese custard; or a scrambled egg nesting a sublime shiitake mushroom dumpling.

And the desserts are just as compelling as the savory dishes — Earl Grey tea-flavored pressed melon served with pear sorbet, funky Hopelessly Bleu cheese and crunchy pine nuts; or the fall flavors of apple sorbet with rich peanut butter mousse and a shaving of brioche that has as much flavor as an entire loaf of bread.

Barley Swine’s menu has always featured about a dozen items, with some daily chalkboard specials, but just this week Gilmore decided to move to a tasting menu. When you enter Barley Swine now, you won’t find a menu. Your server simply says, “We want to feed you.” What that means is 10 courses for $60, with most items shared between two people. On a recent visit, general manager Billy Timms paired those 10 dishes with five varied wines that perfectly suited the meal for $40. The tasting menu delivered a broad array of flavors and a satisfying amount of food during a two-hour dinner. (I imagine the restaurant will take a few weeks working out the kinks and nuances of its new system.)

Barley Swine also has made a move away from its communal seating, which had been a hit with some and a nit to pick for others. There remains one communal table at the front of the restaurant, but most of the seats are now available for online reservation at OpenTable.com (strongly recommended), and the tables that once squeezed six now seat four, making for a more intimate dining experience.

There have been minor (and welcomed) changes made as Gilmore and crew eye the late November opening of Odd Duck as a brick-and-mortar at 1219 S. Lamar Blvd., but Barley Swine remains committed to bold flavors, exceptional service and imagination in the collaborative kitchen.

“But the main thing is: Where is our food coming from and what do we have available to work with? And then create stuff based off that,” Gilmore said.

That approach, paired with creativity and technique, have made Barley Swine the most exciting restaurant in the city and brought Gilmore national media attention and the tag of “celebrity chef,” one the humble and quiet chef dismisses with a slight laugh.

“We are just cooking food; we aren’t saving lives,” Gilmore said. “At the end of the day what’s fulfilling is the people who actually come in here and eat and go out of their way to say how much they enjoy something. That’s why we do what we do.”

 

Fall dishes at Austin restaurants

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Fall flavors from Albert Gonzalez’s kitchen at Apothecary include a fall kale salad.

Restaurant listings*

Each week in Austin360, we offer a rotating list of places to eat right now. This week: Fall flavors. That front that blew through this week got me thinking about fall flavors. To be clear: I haven’t eaten every one of these dishes, but they all caught my eye as good comforting choices that remind me of the season. More restaurants at austin360.com/restaurants.

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

Ravioli ai funghi at Andiamo Ristorante. 2521 Rutland Drive. 512-719-3377, AndiamoItaliano.com.

Fall salad of flowering kale, goat cheese fritters, and blood orange at Apothecary Cafe & Wine Bar. 4800 Burnet Rd. 512-371-1600, apothecaryaustin.com.

Grilled quail with parsnip puree at Arro. 601 W. Sixth St. 512-992-2776, ArroAustin.com.

Porcini risotto with fried farm egg, peas, shaved parmesan and truffle oil at Asti. 408 E. 43rd St. 512-451-1218, astiaustin.com.

Coq au vin blanc at Blue Dahlia Bistro. 1115 E. 11th St. 512-542-9542, BlueDahliaBistro.com.

Fennel and orange dusted seared duck breast with herbed lentils at the Bonneville. 202 W. Cesar Chavez St. 512-428-4643, TheBonnevilleAustin.com.

Porcini dusted sea scallops over a brown butter and roasted garlic puree with a roasted beet, and almond salad at Botticelli’s. 1321 S. Congress Ave. 512-916-1315, botticellissouthcongress.com.

Rabbit confit with whole grain mustard at Café Josie. 1200 W. Sixth St. 512-322-9226, CafeJosie.com.

Fettucine with ground lamb, apple, rosemary, arugula & parmesan reggiano at Café Malta. 3421 W. William Cannon Drive. 512-853-9584, CafeMaltaAustin.com.

Carrot risotto with pine nuts at the Carillon. 1900 University Ave. 512-404-3655, thecarillonrestaurant.com.

Sautéed veal sweetbreads with button mushrooms at Chez Nous. 510 Neches St. 512-473-2413, ChezNousAustin.com.

Rabbit and dumplings at Contigo. 2027 Anchor Lane. 512-614-2260, ContigoTexas.com/Austin.

Miso ramen at Daruma Ramen. 612-B E. 6th St. 512-369-3897, darumaramen.com

Duck and dumplings at Hillside Farmacy. 1209 E. 11th St. 512-628-0168, HillsideFarmacy.com.

Grilled pork chop with thyme reduction at Justine’s. 4710 E. Fifth St. 512-385-2900, Justines1937.com.

Fall broccoli soup with aged cheddar crisp at La V. 1501 E. 6th St. 512-720-8112, lavaustin.com.

Spiced quail with fig puree at Mettle. 507 Calles St. 512-236-1022, MettleAustin.com.

Soft-cooked duck egg with fried rice and oyster mushrooms at Odd Duck. 1201 S. Lamar Blvd. 512-433-6521, OddDuckAustin.com.

Pork with acorn squash and braised collard greens at Olivia. 2043 S. Lamar Blvd. 512-804-2700, olivia-austin.com.

Beef shoulder with mashed potatoes and glazed root vegetables at Salty Sow. 1917 Manor Road. 512-391-2337, SaltySow.com.

Smoked and raw mushroom carbonara at Second Bar + Kitchen. 200 Congress Ave. 512-827-2750, congressaustin.com/second.

Fall vegetable acquacotta at Texas French Bread. 2900 Rio Grande St. 512-499-0544, TexasFrenchBread.com.

Black pepper bucatini  with guanciale and egg yolk at Winebelly. 519 W. Oltorf St. 512-487-1569, AustinWineBelly.com.

 

Closed: Tapasitas Tapas + Bar

Tapasitas Tapas + Bar in the Cirrus Logic building on West Sixth Street has closed after just under a year in business. The restaurant and bar located in the space in front of Restaurant Jezebel opened in October 2013 following the shutter of Bar Mirabeau. Tapasitas was originally opened by Tom and Tori Tinnon along with Parind Vora in October 2013, but that relationship ended late last year. Restaurant Jezebel remains in business.

(Correction: A previous post insinuated that the Tinnons still had a relationship with the restaurant.)

AFWA announces Wine & Swine lineup, tickets go on sale

Andrew Wiseheart of Contigo stokes the pit before last year's Wine & Swine. (Credit: Ted Albracht FOR AMERICAN-STATESMAN)
Andrew Wiseheart of Contigo stokes the pit before last year’s Wine & Swine. (Credit: Ted Albracht FOR AMERICAN-STATESMAN)

The Austin Food and Wine Alliance will showcase some of Austin’s and the rest of the state’s top culinary talent at its fourth annual Wine & Swine event on November 23.

The afternoon at Star Hill Ranch (just outside of Austin) features 23 chefs preparing a whole Berkshire hog in various styles. Visiting talent includes Dallas chef John Tesar, whose Knife was just named one of the best new restaurants in the country by Esquire magazine, and Steve McHugh, whose excellent Cured at the Pearl Brewery complex in San Antonio received a runner-up nod on the same list.

The event will also give attendees a chance to taste food from upcoming Austin restaurants Launderette/Angry Bear (Rene Ortiz, formerly of Sway and La Condesa) and chef Lawrence Kocurek’s Counter 3. Five. VII. Austin restaurants participating in the day of grazing (and wine tastings) include Mat Clouser of Swift’s Attic and Wu Chow; Michael Fojtasek & Grae Nonas of Olamaie; Brandon Fuller of Café Josie; Jason Stude of Congress; and Andrew Wiseheart of Contigo.

Tickets go on sale at 11 a.m. today and can be purchased at austinfoodwinealliance.org. Tickets cost $85, but the first 100 tickets will be sold for $70. Proceeds benefit the culinary grant program from the Austin Food and Wine Alliance, which will distribute $30,000 in grant money to chefs, farmers, artisan producers and entrepreneurs in 2014.

Neil Patrick Harris dons Salt Lick hat to announce he’s hosting Oscars

The multi-hyphenate talent took to social media to create a cheeky video announcing he’d be hosting next year’s Oscars.

 

He’s no stranger to the smoked meat palace in Driftwood, as evidenced by this Tweet from last year …

Esquire names Paul Qui “Chef of the Year”

lhs Qui 01Esquire magazine named Paul Qui the Chef of the Year at its Food and Drink Awards event Tuesday night in New York City. The magazine also named its best new restaurants in America, a list topped by The Cecil in Harlem.

New Esquire restaurant writer Josh Ozersky praised Qui’s talent, comparing his skills to LeBron James. He’s “able to do anything he wants on the court, in any style, without visible effort,” Ozersky writes. The entry on Qui also has a recipe for his kinilaw, a Filipino ceviche.

The only Texas restaurant to make Ozersky’s list of 12 best new restaurants was John Tesar’s Knife in Dallas. Steve McHugh’s Cured at the Pearl Brewery complex in San Antonio was named a runner-up. (Read my thoughts on Cured here.)

For the complete Esquire food and drink guide, which includes best dishes, snacks, products, dining region, etc., click here.

History channel tailgating at Longhorns game this weekend with 80-foot pit

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The History channel rolls through Austin Saturday for the UT-Iowa Stae game as part of a nationwide tailgating road trip series. The main attraction of the tailgate is the Ultimate Smoker and Grill, an 80-foot long grill that can simultaneously smoke more than 2,000 pounds of meat and cook 1,000 hotdogs, 500 hamburgers or 200 16-ounce steaks. The party, which will include plenty of branded swag, kicks off at 4 p.m. at the LBJ Fountain near the School of Public Affairs (2300 Red River St.). Visit history.com/tailgate for more information.