6 things to know about Austin’s cuisine: The iconic Southwest restaurant returns


Editor’s note: We understood. It can be hard to keep up with the fast pace of San Antonio’s restaurant and bar scene. We’ve got you covered with our regular roundup of essential food news.

Openings and new offers

Z’Tejasthe southwestern restaurant born in austin who made a triumphant return after its former owners declared bankruptcy in 2017, it returned to Avery Ranch on Monday, May 23, to a new location. The celebrations continue through the end of the week: Thirsty Thursday with $1 beers; Flights & Fajita Friday with half-price chicken fajitas and a premium tequila sampler; and a weekend scavenger hunt with hidden tickets leading to gift cards, free drinks, “swag and more.” On May 30, a raffle to benefit Vista Ridge High School will sell a new Webber Grill stuffed with 1800 Tequila, Z’Margarita mix and other goodies. The new restaurant is located at 14900 Avery Ranch Blvd., Ste. B100.

Not that barbecue classics can ever get old, but LeRoy and Lewis keep things fresh with a new sausage club via Table22. Cosmic Coffee’s truck joint calls itself “the new school barbecue” and will be constantly updating its offerings to a limited number of subscribers each month, including the following June items: an Italian cheese sausage, fire roasted red peppers, pesto aioli and sides and garnishes. A signature, Citra Hopped Pork Sausage with locally farmed meat, will be appearing monthly. The Sausage Party ($60) feeds two and the Sausage Fest ($99) feeds four. June orders, shipped before Father’s Day, must be placed by May 31. Find more information and ordering links are available at Table22.

A limited time club by wax myrtle invites distillers and groups of just 10 guests to four tasting events, each offering a deep dive into a particular spirit. They’ll meet at the Thompson Austin Hotel and discuss Still Austin’s whiskey, Juneshine’s hard kombucha, Campari’s almost eponymous aperitif, and Gruet’s sparkling wine. The series, pairing each spirit with dishes from executive chef Nick Erven, will run from May 31 to July 12. Tickets for the entire series ($375) and the first event ($100) are available at Resy.

Licking honest ice cream throw three customizable party packs it will make summer barbecue contributions everywhere much easier and more refreshing. The 8 half-pint party pack ($56) is the easiest to split and pass around, featuring two half-pints each of Hill Country and Vanilla Bean, Milk Chocolate and Caramel Salt Lick , plus two others of your choice. The 4 Pint Shareable Park ($44) is a little more customizable, including four Grab-n-Go pints. And the Fundae Festive Kit ($42) offers three pints, plus chocolate sauce and rainbow sprinkles. Partygoers too far away to visit the store can order packs on belly of gold.

Other news and notes

The All Tequila, All Shade Drag Brunch is already a must La Condesa event, but the June 5 Pride edition kicks things up a notch. This one is sponsored by Tequila Tromba and Alkkemist Gin, hosted by local drag queen Ritzy Bitz and amplified by DJ Eriq Stylez. The brunch portion includes pitcher drinks, two specialty cocktails, and “Mexican brunch favorites.” A portion of the sales from the special event goes to The Trevor Project, which runs a hotline for LGBTQIA youth. There are a few time slots left open table ($25), and guests must bring cash to tip performers.

For its eighth year, Texas toast returns with the most wines ever assembled. The Wine & Gastronomy Foundation showcases products from 30 different wineries in three tasting rooms at Star Hill Ranch at Bee Cave. The June 5 event – ​​which supports the WFF by offering grants, scholarships and other forms of support – is organized by Slab BBQ and Mi Paella. Guests will be greeted with a cocktail courtesy of Tito’s Handmade Vodka, and Richard’s Rainwater keeps everyone hydrated. VIP tickets are sold out, but there is a waiting list. Regular tickets ($85 and transportation from Austin for $55) and member discounts are available at winefoodfoundation.org.


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