FIRST PLATES
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A NOTE FROM THE EDITOR: From the very first day I took on the Food Editor position, the most frequently asked question has always been the same: "What are the best places to eat in Austin?" In answer, I would hem and haw, doing my best to avoid the subject. "You'll find out soon enough," I would say. "Just wait until we publish First Plates." ... MORE

From the Print Edition

First Plates Top 10s

Brandon Watson and Virginia B. Wood, Thu., Feb. 5, 2015

Thai-Brids

Blurring the lines of Thai cuisine

Melanie Haupt, Thu., Feb. 5, 2015

Savory Characters

Cooking up the next generation of cocktails

Claudia Alarcón, Thu., Feb. 5, 2015

The Meat of the Matter

Toward being a better carnivore

Amy Kamp, Thu., Feb. 5, 2015

Over a Barrel

Cask shortage plagues craft beer

Anna Toon, Thu., Feb. 5, 2015

Hive Mind

The buzz about backyard beekeeping

Jessi Cape, Thu., Feb. 5, 2015

So Hot Right Now

2015's trend ingredients are ridiculously good looking

Rachel Feit, Thu., Feb. 5, 2015

Ingredient Fatigue

A restaurant critic's lament

Virginia B. Wood, Thu., Feb. 5, 2015

From the Daily Feed

The Perfect Pop

Popcorn gets under the fingernails and stays in the blood

Sara Reihani, Wed., Feb. 11, 2015

Mardi Gras 2015: Good Time Rolls

Link to us when the heart's Louisiana-bound, but the rest of you can't be

Kate X Messer, Tue., Feb. 10, 2015

Riding the Snackwave to Indulgentown

Calories, schmalories … that pizza is one bite closer toward equality

Andrea Kinnison, Mon., Feb. 9, 2015

The Best Chicken-Fried Steak Is the One in Front of You

Connoisseurs may know the truth, but can we talk about it after dinner?

Gerald E. McLeod, Fri., Feb. 6, 2015

The Midnight Press

Now you can drink the Chronicle

Brandon Watson, Thu., Feb. 5, 2015

What’s Cooking in the Entomophagy Scene?

Among other things, would you believe … crickets as a Dai Due special?

Wayne Alan Brenner, Wed., Feb. 4, 2015

My Tex-Mexistential Crisis

It's a New Mexican thing … you wouldn't understand

Carmen Rising, Wed., Feb. 4, 2015

Small You Care to Eat

Chef Danny Palumbo cooks up some mighty tasty satire

Wayne Alan Brenner, Tue., Feb. 3, 2015

The Incredible Edible

Eggs are all they're cracked up to be and then some

Andrea Kinnison, Tue., Feb. 3, 2015

Hit the Road & Eat Like a Local

Five cafes a conversation away from Austin

Gerald E. McLeod, Mon., Feb. 2, 2015

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