H-E-B Lakeway opening full-service, in-store restaurant on Wednesday

The new H-E-B in Lakeway introduces its new restaurant, Table 620, Wednesday. (Credit: Sue KnolleFOR LAKE TRAVIS VIEW)
The new H-E-B in Lakeway introduces its new restaurant, Table 620, Wednesday. (Credit: Sue Knolle FOR LAKE TRAVIS VIEW)

Update: The blog has been updated to include the current hours.

The new H-E-B- in Lakeway will open Table 620 Wednesday at 2000 RM 620 South. It is the restaurant chain’s first full-service in-store restaurant in Central Texas, and follows on the heels of a similar endeavor in Houston.

The family-friendly restaurant will feature a full service bar with craft cocktails and Texas craft beers on tap and a menu designed by chef Randy Evans, who left the Houston restaurant and consulting world this year to join the popular San Antonio-based grocer.

Table 620, which will offer indoor and patio dining, will serve lunch and dinner seven days a week and brunch on Sunday. The menu includes items like crab ceviche tostadas, prime beef and brie sliders, arugula-walnut salad, Korean fried chicken, and barbecue meats by the pound.

“Table 620 is our first restaurant in Central Texas to have wait staff and a full bar, and we are thrilled to debut it to the Lakeway community,” H-E-B Director of Public Affairs for Central Texas Leslie Sweet said. “The menu uses the fresh, high-quality ingredients you can expect from H-E-B, and the atmosphere and patio with live music will make it a dining destination for the entire community.”

Table 620 is currently open Sunday-Thursday, 4 p.m. to 9 p.m. (with bar closing at 10 p.m.) and Friday and Saturday from 4 p.m. to 10 p.m. (with bar closing at 11 p.m.). Lunch and brunch hours will be added in the coming weeks.

 

Fun Fun Fun Fest food: Frank’s $136 Wu Tang-inspired dog

frankdog

Each year gonzo hot doggers Frank tricks out an expensive dog. And it always comes with a surprise. This year they will be selling a $136 Wu Tang Clan-inspired Shaolin Duck Dog. They are only selling five and only on Saturday.

The dog is smoked duck sausage on a Frank bun with a 9-spice Wu Tang sweet and sour sauce and includes cream cheese, scallions, and fried wontons with “a side of ???” according to Frank co-owner Daniel Northcutt. Proceeds from the limited offering benefit Project Loop.

Last year, the man who ordered the $250 Judas Priest Turbo Dog was rewarded with a VIP card for free hot dogs for the weekend and five $100 bills. As you can see in the pic, this year’s menu also includes Cheap Trick chicken wings

Related: Frank to open in San Antonio

Home Slice giving away free pizza for 10 years

(Tom McCarthy Jr. FOR AMERICAN-STATESMAN)
(Tom McCarthy Jr. FOR AMERICAN-STATESMAN)

You read that headline correctly. To celebrate its 10th anniversary, Home Slice Pizza is giving one lucky customer free pizza for 10 years. The family-friendly restaurant will give away the prize as part of the raffle at its annual Carnival O’Pizza event on November 14 at the South Congress restaurant. Proceeds from the event benefit the Austin Bat Cave. The event, which includes pizza, games, face painitng and merrymaking, runs from noon to 7 p.m. It is free and open to all ages. Home Slice has raised more than $100,000 for participating charities in its 9 years of Carnivalling, including more than $60,000 for Austin Bat Cave.

Raffle tickets can be purchased at More Home Slice or Home Slice for $5 from now until the day of the Carnival, when they can be purchased for $10 at the Carnival. The grand prizes will be announced at 6 p.m. that day and the winner must be present to win any of the Grand Prizes. Only one person will win 10 years of pizza. The other grand prizes include dinner for 12 at Otoko (Paul Qui’s soon to open 12 seat restaurant, a Yeti Cooler and all sorts of Yeti items, and two general admission Austin City Limits passes.

“Ten years is a big deal and we wanted to raffle a prize as special as we feel about our history on South Congress and about getting to this milestone,” Home Slice co-owner Jen Strickland said. “We started with ambitions of being a little, well-loved neighborhood joint and every year has exceeded our expectations of what it’s like to serve this great city and our wonderful pizza-passionate customers. We’re so excited to be able to award this prize to someone and get to know them, and their family and friends… over the next decade! Spreading the love through great food and hospitality is what Home Slice is all about, and we hope this raffle prize embodies that spirit.”
Check out my list of the best pizza in Austin at Austin360.com/pizza.

 

 

Emmer & Rye opens Saturday

Chef Kevin Fink's Emmer & Rye will offer service from dim sum carts.
Chef Kevin Fink’s Emmer & Rye will offer service from dim sum carts.

Emmer & Rye will open on Saturday in the Skyhouse Austin (51 Rainey St.). The restaurant from executive chef Kevin Fink uses local and seasonal ingredients and takes inspiration from Fink’s time working in Italy and Denmark. In addition to appetizers, pastas and entrees like polenta with fermented and roasted mushrooms and buckwheat mafalda of roasted lamb shoulder, the restaurant will offer dim sum service, with a cart serving a rotating selection of small plates like fermented sunchoke, and snapper with grapefruit juice and vinegar. Emmer & Rye will serve dinner Tuesday through Saturday starting at 5 p.m. and Sunday brunch beginning at 11 a.m. For more on Fink and the restaurant, read my June interview here.

 

 

 

Swift’s Attic and Wu Chow team to open third concept

Stuart Thomajan and C.K. Chin of Chameleon Hospitality. (Credit: Michael Barnes AMERICAN-STATESMAN)
Stuart Thomajan and C.K. Chin of Chameleon Hospitality. (Credit: Michael Barnes AMERICAN-STATESMAN)

The details are sparse, as in almost non-existent, but Chameleon Hospitality, the team behind Swift’s Attic and Wu Chow, will open a third concept. The group signed a 10-year lease on more than 5,000 square feet in the Lamar Central development at 38th Street and Lamar Boulevard.

“After the success of Swift’s Attic, our first restaurant, and the early positive reception of our second concept, Wu Chow, we are thrilled to open our third unique concept in Austin,” Stuart Thomajan of Chameleon Hospitality said. “Highland Resources has been great in helping turn our vision into a reality; Lamar Central is an ideal location for us.”

The mixed-use development, which features a four-story parking garage and an open, 13,000 square-foot landscaped courtyard, will also include Snooze an A.M. Eatery as a tenant. Chameleon’s Wu Chow in the IBC  Bank Building officially opens today.

New hours and location for Micklethwait’s deli trailer, Romanouskas

Smoked beef, horseradish dressing, arugula & pickled onions. (Credit: Romanouskas Facebook page)
Smoked beef, horseradish dressing, arugula & pickled onions. (Credit: Romanouskas Facebook page)

Barbecue bosses Micklethwait are moving their craft-meat deli trailer, Romanouskas, to the Grackle (1700 E. Sixth St.). The trailer, which serves tasty sandwiches like a Reuben and smoked chicken salad, will be open Wednesday-Friday from 5 p.m. to midnight, Saturday from noon to midnight and Sunday from noon to 5 p.m. The new hours go into effect Friday, as they are closed for moving the next two days.

 

 

USA Today’s curious list of Austin’s 10 best restaurants

King trumpet mushroom pappardelle with grilled sweet corn, at Vox Table. (Ricardo B. Brazziell AMERICAN-STATESMAN)
King trumpet mushroom pappardelle with grilled sweet corn, at Vox Table. (Ricardo B. Brazziell AMERICAN-STATESMAN)

When you want to know about Austin dining, where better to turn than USA Today, which named the best restaurants in Austin as part of its 10 Best series. It’s not clear when the list published, but it includes a restaurant that opened this year, so it is fairly recent.

The list was written by local freelancer Shelley Seale and includes some curious choices (and a few very defensible ones). Two hotel restaurants, at Goodall’s at Hotel Ella and the Stella SanJac at the downtown Westin, made the list, as did solid but not exceptional choices like Buenos Aires Cafe and Andiamo. Topping the list? Vox Table. Rounding out the list? Parkside, though the credit/caption reads Moonshine. Read the complete list here, and for my list of the Top 25 restaurants in Austin, as well as 50 other critic’s picks, visit austin360.com/eats.

 

Now open: Hotel Granduca’s Visconti Ristorante & Bar in West Lake Hills

Restaurant of the newly built Hotel Granduca in West Lake Hills. (Stephen Spillman FORAMERICAN-STATESMAN)
Restaurant of the newly built Hotel Granduca in West Lake Hills. (Stephen Spillman FORAMERICAN-STATESMAN)

Houston-based Texa-terranean Hotel Granduca opened today off Loop 360 in West Lake Hills. The hotel’s centerpiece dining establishment is the Visconti Ristorante and Bar, which serves Northern Italian cuisine, along with local and seasonal specials. The restaurant at the luxury hotel is helmed by executive chef Tom Salvatore Parlo, whose long career includes time at hotels such as the Ritz-Carlton in Buckhead, Georgia; the St. Regis Hotel and Four Seasons Hotel in New York City; and the Sonesta Beach Resort in Key Biscayne. He most recently worked as executive chef at the St. Regis Resort in Bal Harbour, Fla.

Later this month the hotel will introduced Sunday brunch and afternoon tea. There is currently no menu online. For more information or to make reservations, visit granducaaustin.com or call 512-306-6500.

For more on the hotel, check out the Statesman’s profile of the new property here, and view a photo gallery here.

 

 

 

 

 

 

St. Philip Pizza Parlor closes

St. Philip Pizza Parlor and Bake Shop 4715 South Lamar Blvd. Tuesday, Dec. 30. 2014. (Stephen Spillman / AMERICAN-STATESMAN)
St. Philip Pizza Parlor and Bake Shop 4715 South Lamar Blvd. Tuesday, Dec. 30. 2014. (Stephen Spillman / AMERICAN-STATESMAN)

St. Philip Pizza Parlor closed today after a year in business. The restaurant, owned and operated by the Uchi Restaurant Group, recently ceased operation of the bakeshop that was part of the original concept near the Burger Center in Sunset Valley.

“We learned many lessons with St. Philip, made some mistakes, but also realized where our strengths lie,” Uchi Restaurant Group President John Baydale said. “As much as we would like to continue, we believe that our guests and our staff are better served if we close St. Philip and focus on current projects as well as those we have in the pipeline. We truly value being a part of the Sunset Valley community and appreciate the support they have shown to use since we opened last year.”

There is no word on the next tenant at the complex that also contains Stouthaus Coffee Pub.

Chinese restaurant Wu Chow opens Thursday downtown

Chinese native Ji Ping Chen will serve as the executive chef at Wu Chow, a new venture from the owners of Swift's Attic.
Chinese native Ji Ping Chen will serve as the executive chef at Wu Chow, a new venture from the owners of Swift’s Attic.

Chinese restaurant Wu Chow opens its doors downtown at 500 W. Fifth St. in the IBC Bank Building on Thursday. The restaurant from the owners of Swift’s Attic will serve dishes representative of all eight styles of Chinese cuisine, led by Chinese-born and raised executive chef Ji Peng Chen and dim sum chef Ling Qi Wu. The upmarket Wu Chow, which bills itself as serving “authentically prepared Chinese food,” will initially serve only dinner, with lunch and dim sum service slated to begin later this month. The menu will include dishes like Shanghai soup dumplings, salt-and-pepper squid, yu xiang eggplant and mapo tofu, as well as seasonal specials. The restaurant’s initial hours are 5 p.m. to 11 p.m. Sunday-Thursday and until 3 a.m. on Friday and Saturday.