Barley Swine Announces Last Days
More daily food news
By Brandon Watson,
3:10PM, Fri. Dec. 11, 2015
Gluten galore, holy pozole, and more afternoon bites.
Cue up your cassingle of Sarah McLaughlin’s “I Will Remember You” and get out the tissues. Barley Swine has announced that 12/31-1/2 will be the last days on S. Lamar. No word yet on when the new Burnet location will be open, but if you want chef Bryce Gilmore's food in the meantime, you'll just have to eat at Odd Duck.
Remember when DJ Tanner was so excited about seeing Stacey Q that she went against her usual character and skipped school by manipulating Uncle Jesse? We totally feel that way about tamales. That’s why we’re stoked that Fresa’s Chicken al Carbon will be offering chicken mole tamales ($7-24) through Thu., Dec. 24. They will also be offering pozole ($8 a pint) throughout the winter season, which is what we eat when we are feeling more Kimmy Gibbler.
Garbo’s may have made their out selling lobster rolls, but much like Meryl Streep in Mamma Mia!, they are ready to show some versatility. On Dec. 22, they are hosting a holiday prix fixe dinner ($65) with beer pairings featuring braised short rib, duck, endive salad, risotto, and s’mores. Make reservations at 512/350-9814.
Before you hit the street with a halberd in search of a Bunchems mega pack for your terrible niece, Madisonbellafia, relax on Sunday, Dec. 20 with housemade donuts from Thomas Calhoun at the wine garden at Lenoir. There will also be carnitas tamales, venison sausage breakfast sandwiches, and enough coffee to keep you fueled for mortal combat.
Two Austin eateries have all your holiday bread needs covered. Texas French Bread’s cranberry walnut bread has been enjoyed by generations. You can order it now through their online store. David Norman’s famed stollen at Easy Tiger and new addition spiced vörtbröd, will be available starting Saturday, Dec. 12 (preorder at 512/614-4972 or specialorders@easytigeraustin 24 hours in advance through Dec. 22). Order all three breads and invite us over for brunch. We’ll bring milk punch. And maybe our hot neighbor.
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