Restaurant news, dining events and suggested bites from Statesman restaurant critic Matthew Odam.

Looking ahead: Eddie V’s founders opening Italian restaurant downtown

5:04 pm Mar. 30, 2016

They don’t get as much fanfare as some of their peers, but Guy Vilavaso, Larry Foles and executive chef John Carver have had remarkable careers in Austin and beyond. The trio founded Eddie V’s, before selling the eight-restaurant chain to Darden Restaurants for $58 million in 2011, as well as the Roaring Fork and Wildfish.

This spring they turn their entrepreneurial gaze toward an Italian. The trio will open Red Ash

Jeff Blank has sold Hudson’s on the Bend

3:26 pm Mar. 28, 2016

An end of an era has arrived for Austin-area dining. Jeff Blank has sold Hudson’s on the Bend.

Before television turned out new chef celebrities seemingly every other week and diners in Austin had a plethora

Chicon opens tonight in the former Gardner space

2:26 pm Mar. 28, 2016

Less than a month after they closed their veggie-centric fine dining restaurant Gardner, restaurateurs Ben Edgerton and chef Andrew Wiseheart have rebooted the space to create Chicon. The more casual restaurant is a sister

Via 313 now offers catering

10:01 am Mar. 23, 2016

Not only does a new brick-and-mortar location of Via 313 near the University of Texas mean less driving for some folks looking to savor the deliciously addictive Detroit-style pies, it means no driving for some.


Events: Waller Creek Pop-up Picnic baskets on sale

1:56 pm Mar. 22, 2016

The Waller Creek Conservancy annually holds a unique fundraiser that is one of the most charming of its kind. The Conservancy teams with restaurants across the city to create picnic baskets for a pop-up outdoor event to raise money for the non-profit that’s dedicated to the preservation, redevelopment and maintenance of Waller Creek.

This year’s Waller Creek Pop-up Picnic takes place April 16 at 6:30 p.m. at Palm Park and

Dish of the week: Fried quail with egg salad

4:20 pm Mar. 21, 2016

This restaurant has experimented endlessly with quail throughout its 28 months of existence. The dish has appeared on the menu in several iterations. I’ve had a cowboy comfort food version of the bird with buttermilk