Although this is fast casual with on disposable plates and what-not, the presentation is worthy of the ceramics of a sit-down, formal restaurant. Unlike the meth-head results national burger joints feed you, the dishes at Tikka Shack look exactly like the photographs. This is food clearly made with care. And, even better, it delivers on flavor.
tortilla soup via a Farmhouse kit homemade avocado toast with Momofuku chili paste and tajin and lime corn nuts on top of Kennabelle's green chile bacon bread homemade gumbo chilaquiles from Vista Brewing (Driftwood) breakfast at the AT&T Center The Detroiter via Via 313 Shortie's beans! biryani at the office xmas party! chicken nachos from … Continue reading what we ate way back in December of ’23
Experiencing the magic of the Northern Lights is on many a soul's bucket list, and for good reason. The auroras are ethereal, magical, and mesmerizing. The Bride first experienced them on a winter night in Alaska while flying. For me, it came during a trip we took to Iceland (see photo above). Seeing the Northern … Continue reading how to see the northern lights
Love is the difference between simply exchanging calories for currency and proudly sharing cuisine that changed your life.
Bone appetit!
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.
bourbons and pears and shishitos, oh my!
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.
shishitos, tres leches, and lobster corn dogs
The American-Statesman’s Matt Odam, Austin’s second-best restaurant reviewer, honored Yamas on his list of the year’s best restaurants
austin wanderlist 