One of the golden rules of restaurant reviewing is not to evaluate an eatery during its opening weeks. There are always bugs (hopefully not literal…) to cleaver as new staff learns new processes with new clientele. Nonetheless, we stopped into District Kitchen+Cocktails mere days after they debuted in the hope that, since this ain’t their first buffalo burger, they know what they’re doing. We were not disappointed.

The catfish was perfectly prepared: crunchy on the outside and soft and warm on the inside. We also enjoyed the Cajun corn delivered in a bag of sauce of your chosen pain level and flavor profile.

My first plate at El Bruno’s, at their original location in Cuba, New Mexico, some 20 years ago, is on my list of top-ten memorable meals.

The salsa is blissfully blisteringly spicy, and the squirter is an efficient way to dress your chow.

we generally see 40 to 50 bands over three days and try new food downtown

Although I've made slight (but factual) fun of Paleo and The Woo, Picnik is an excellent restaurant and is now one of our neighborhood faves.

The tagliatelle was truly an amazing dish. The pasta, made with local flour from Barton Springs Mill, was earthy and perfectly al dente. The sauce was deep with flavor and savory.

Ever since I ate tacos for 50 meals in a row a few years ago (and lost weight!), my friends see me as a taco maniac, which, I reckon, is true: I love me some tacos!

The mains really had us ooo-ing and ahh-ing. The Enchiladas de Pato con Mole Poblano was everything I hoped for: A symphony of deep and savory flavor. The margaritas were the best we've had in many years (which we define as not sweet with space to taste the nuance of the tequila).

Closings, rebrandings, and axings, oh my!