7 things to know in Austin food now: Revered local sushi spot shutters

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.

Openings and closings

Kyoten sushikoThe sushi food truck became an Omakase-oriented restaurant and announced the permanent closure of its Mueller store on Sunday, September 27, via an emotional social media post. The restaurant called the restaurant “a little piece of heaven here in Müller” and added that the decision to close it was a difficult one. Since the food truck opened in 2014, Kyoten had received critical acclaim for its hyper-seasonal menu of fish, mostly Japanese. In contrast to his original Austin outpost, founding chef Otto Phan assured his followers that Kyoten Chicago was “in no danger” of being closed.

South Austin has received a new coffee and pastry operation courtesy of the trio behind popular staples like Better Half, Holdout Brewing Co., and Wright Bros. Brew and Brew. Little brother SoCoThe new collaboration between Matthew Bolick and brothers Matt Wright and Grady Wright is an offshoot of the team’s Rainey Street Bar of the same name. Little Brother SoCo is currently located in a walk-in speakeasy-style order window at the Maufrais Austin boutique haberdashery and lifestyle store at 1512 S. Congress Ave. The breakfast outpost will officially open on September 17th and will offer a menu of seasonal sweet and savory food Kolaches by Lindsay O’Rourke, Executive Pastry Chef of Better Half, as well as espresso drinks and chai lattes. Little Brother SoCo is currently open Thursday through Sunday from 8 a.m. to 3 p.m. only for personal orders.

Fat city, the White Castle-inspired pop-up from Peach Tortilla Founder Eric Silverstein returns triumphant and indulgent Yard bar. On Saturday, October 3, customers can enjoy scratch-crafted, guilty dishes, including hand-dipped chicken fingers and “fat stacks” beef pusher, available individually or in a sack of crinkle fries or tots. The Yard Bar’s regular libation menu with cocktails, beer and wine is available to guests in addition to the specialty drinks from Fat City (Root Beer and Dreamsicle Floats). The popup will run on Saturday, October 3rd, from 12pm to 10pm or until it sells out.

Other messages and notes

The Austin Chapter of the International Organization for Women’s Culinary Leadership The ladies of Escoffier has appointed some familiar faces to its board for 2020-2021. New additions to the Les Dames board of directors announced during the organization’s virtual fall meeting on Sunday September 27th include President Stacy Franklin, co-owner and COO of Austin’s iconic Franklin Barbecue; first vice president Tabatha Stephens, owner of Nourish personal cooking service; and second Vice President Lorena Llegarreta, executive producer and CEO of the digital production company Dish’n Dames. The additional 25 board and committee members added following the best taxable fiscal year for the Austin culinary industry included executives, owners and chefs from prolific local businesses such as Dai Due, Juliet Italian Kitchen and East Austin Culinary Studio. “Representing one of the communities hardest hit by the pandemic, Les Dames is working hard to provide resources and assistance to our members while also serving the wider Austin community,” Franklin said in a press release. Currently, Les Dames d’Escoffier Austin hosts educational, mentoring and networking events for members and non-members and supports local philanthropic initiatives, including twice weekly food runs.

Wheatsville Food Co-op launched a new online platform for roadside collection. Shoppers can now visit shop.wheatsville.com to place an order for pickup at the health food cooperative’s South Lamar or Guadalupe stores, where the cooperative’s picky pickers will collect, wrap and deliver groceries to customers at no additional charge in designated pick-up areas on the roadside. The pick-up times are set daily between 8 a.m. and 9 p.m. in steps of 30 minutes. Orders must be placed two hours in advance and can be placed up to a week in advance. No car? No problem! Shoppers can drive, walk, bike, or bus to the store’s designated roadside parking to have their order hand-delivered.

Texas is legendary The Old Coupland Inn & Dance Hall the party delivers directly to customers’ homes via its new product line. Now available online are Old Coupland’s popular homemade barbecue sauces (also known as brothel sauce), available in three flavors: Bordello (original), Harlot (blueberry) and Lawless (spicy). Such sauces can be paired with the venue’s new ribeye or pork loin jerkies, which are smoke hardened and garnished with homemade dry meal before being smoked over a mesquite fire. To keep the party going, Old Coupland offers owner Abbey Road’s house coffee blend with Austin-roasted Mexican beans. The above items are currently available for purchase from the Coupland Dance Hall website or the Brothel Sauce website. In addition, the Coupland Dance Hall is currently open and has weekly events and live concerts. A full event schedule can be viewed on the venue’s website.

A San Marcos-based brewery known for its old farmer beers is now taking the craft to new heights … or should we say new lows? Found on from a recently excavated underground cave Roughhouse BrewingHill Country estate, founder and head brewer Davy Pasternack and his team have created a natural cellar that can be used to ferment beer and other goods. It is from this unique formation that Roughhouse will present its underground brewing program, which will experiment with beers that are 100 percent cave-aged and spontaneously fermented. While the program probably began in February with the brewery’s collaboration with the farmhouse Ale Royalty Jester King Brewery, the Roughhouse team expects the first completely original beer from the underground cave to hit the market in early 2021. Pre-orders should also start early next year. In the meantime, the brewery’s team is working on a hot sauce that has also matured in caves and is due to be released by the end of the year.

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