7 things to know in Austin: Biscuit pop-up rolls into brick-and-mortar

Editor’s note: We understand It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have kept you informed with our regular round-up of the most important food news.


After spending the lion’s share of 2020 adjusting to the ups and downs of his industry, Olamaie Chef and owner Michael Fojtasek has big plans for the new year. Little Ola’s cookiesThe informal, contactless settlement operation that he switched to after the temporary closure of the Olamaie gourmet establishment has its own shop in 14735 Bratton Ln., In the former Garbo’s Room. As reported for the first time in Austin360, Little Ola’s will continue to offer biscuits and biscuit sandwiches as well as Mediterranean favorites such as chicken steak and a cocktail program from Beverage Director Erin Ashford. Little Ola’s new Wells Branch is scheduled to open in February, but will continue to operate from Olamaie in 1610. San Antonio St. Fojtasek told Austin360 that he hopes to reopen Olamaie in April until its staff are vaccinated.

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The latest Austin culinary trend has been around for 200 years. The Southern Congress raised the Japanese restaurant Lucky Robot Japanese cuisine offers first-class dry-ripened fish, a technique commonly associated with beef in the United States. Depending on the choice of fish, the connective tissue of the fish is destroyed by the sophisticated aging process in a standard glass door refrigerator between seven and 60 days. Activation of umami and glutamates via enzymes. “Along with this richer taste, there is also a more tender texture that presents the fish at its best,” said Chef Jay Huang in a press release. “We like to see it as ‘age = taste’. “The current dry aging program will initially include Lucky Robot’s market fish. Huang’s team will be launching new picnic sakura boxes in February (and occasionally highlighting other sustainable products, such as specialty catches from local fisheries partnerships).

After the debut of the casual take-out burger concept in November Butcher’s Burger, Grocery / butcher / restaurant Salt & time immerse yourself in the wide world of wine. Under the leadership of Beverage Director Erika Widmann, wine buyer for Whole food marketThe Lamar flagship store has been the new retail store specializing in natural wine for six years, offering over 100 different bottles that are a mix of traditional and modern creations. The new Salz & Zeit wine shop also offers a monthly wine club with options for three or six bottles, both curated by Widmann. The Salt & Time Wine Shop is located on 1912 E. Seventh St., next to the company’s original butcher and restaurant, and is open Monday through Saturday from 11 a.m. to 7 p.m. and Sundays from 12 p.m. to 7 p.m. The retail store is currently open with limited capacity and will eventually offer wine by the glass and snacks on the terrace with additional limited indoor seating.

One of the most prestigious breweries in Austin needs your help designing their next label. Inspired by their new Driftwood Beehive Cave tasting room Vista Brewing is working with the Bee Cave Arts Foundation on a new honey wheat brew, appropriately named Bee Cave Honey Wheat, to be released in draft and in large doses in February. Beforehand, local artists will be invited to submit their potential can designs for a prize package that includes cans of the new beer, a Vista hat, a Vista gift card, and a jar of honey from the Vista Apiary in Driftwood. Details on how to participate can be found in the competition registration form and in the download of the templates for can labels. The winning design will be selected by a group of Vista team members and the Board of the Arts. All entries are due by January 29th.

Austin Pizza GardenShutting down after 27 years may feel like the end of an era, but that doesn’t mean ongoing financial support isn’t valued. A new crowdfunding campaign by GoFundMe, launched by longtime regular Austin Pizza Garden customer Karen Rodriguez, aims to get the groceries, gasoline and bills of former employees after the restaurant closes on January 17th cover up. The campaign was launched on Friday, January 15th and will remain operational until the end of the month.

A total of six Texas-based women-started businesses are getting a boost thanks to a nonprofit region. That started in September Beam Angel Network helps tackle systemic barriers for women entrepreneurs. The six companies, covering sectors from consumer products to medical devices, will receive a collective investment of $ 300,000. The donors include the Austin-based Smoothie Bowl Shop Mixer & Bowls, who will use the money to make a range of organic ready-to-eat açai bowls, the company’s first retail product. Applications for Beam’s next funding round are now open. Entrepreneurs or investors interested in learning more and becoming a Beam Angel investor can sign up at BeamFounders.org.

Hot Luck Festival, the spring festival of food, drink and music co-founded by Franklin barbecueAaron Franklin partners with nonprofits Southern Smoke Foundation Supporting the ailing food and beverage industry. In the future, Southern Smoke will be the new beneficiary of the Hot Luck Festival, with Hot Luck (together with the support of founding partner YETI) making an initial donation to the foundation. The 2020 Hot Luck Festival has been postponed due to COVID-19 concerns and postponed to Memorial Day 2021.

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