Bone appetit!
z is for zombie taco and zucchini kill
Author: Robert E. Mace
I am a hydrogeologist who has worked almost 30 years in Texas. I've worked at the Bureau of Economic Geology and the Texas Water Development Board and presently work at the Meadows Center for Water and the Environment. In addition to aquifers, I love history and the intersection of science and policy. I also love cats and tacos.
review of dwight garner’s “the delicatessen upstairs”
This short book reads like the author's ideal last meal: a lengthy opening with two martinis and antipasta, a savory and meaty entree in the middle, and an abrupt ending with no digestif or dessert.
what we ate way back in November of ’23
bourbons and pears and shishitos, oh my!
dave’s cafe (cloudcroft nm)
The most interesting item on the menu, courtesy of the crew at High Altitude, is the Lynda's Special: peanut butter, bacon, tomatoes, and mayo on whole wheat bread.
what we ate way back in October of ’23
shishitos, tres leches, and lobster corn dogs
allandale quick bites: tikka, ziki, and cheri
The American-Statesman’s Matt Odam, Austin’s second-best restaurant reviewer, honored Yamas on his list of the year’s best restaurants
carve american grille
...don't let the greeting table of the Protein Formerly Known as Moo dissuade you—the place is a "Grille," not a "Steakhouse," so there are other offerings for folks like us who don't automatically order steak when we see blood.
fonda san miguel
I always taste history when I have good mole, and the rich, deep, and delicious flavors of Puebla came alive with this plate.
what we ate way back in September of ’23
tacos and jellyfish and moussaka, oh my!
yamas greek kitchen + bar
All in all, Yamas, which means cheers (“to our health!”) in Greek (“στην υγεια μας!”), is a hit, already making a Best of Austin list and requiring a reservation.
austin wanderlist 