Bringing Maui Relief, Revealing Nando’s PERi-PERi, Celebrating L'Oca d'Oro, Chilling at Hotel San Jose, How to Get a Free Ice Cream Sandwich from Tiff’s Treats, and More

All the news that’s fit to get your taste buds quivering

Here’s some of what's happening in Austin's culinary scene – as wrangled from numerous PR releases, words on the digital street, and even the occasional (verified) IRL eavesdroppings.

Driskill Hotel x Real Ale Brewing = Beer Dinner Supreme

Yes, citizen, it’s your “Food News Buffet” for the third week of August.

The deadliest U.S. wildfire in more than a century has devastated Lahaina, Maui, killing 96 people and damaging or destroying more than 2,000 structures, leaving more than 1,400 people displaced by the fires. On Sat., Aug. 19, restaurants around town will donate a portion (5% to 10%) of their proceeds to the Maui Food Bank. Organized by Amanda Wong of Austin Food Adventures, Dine With Maui gives Austinites the opportunity to put their dining dollars to work. See our coverage online – and the Austin Food Adventures Instagram for updates on participating venues…

As Deven Wilson reports, Chuy’s co-founder Mike Young has died at age 74, but "his entrepreneurial spirit lives on as the Austin food scene continues to follow the explosive trajectory he helped launch half a century ago…"

You already know that it’s time to vote for your Best of Austin: Restaurants here at the Chronicle, right? You get to decide what’s what, citizen, you get to pick the winners!

South African chain Nando’s PERi-PERi, the famed Johannesburg grilled chicken joint, recently announced that its inaugural Austin location will open in the Mueller neighborhood in early 2024, as Haris Qureshi reported earlier this week. The peppery palace of palate-pleasers will be inside the Origin Hotel (1825 McBee, specifically), which already boasts the elevated American diner cuisine of Blue Lacy

Speaking of Mueller: L'Oca d'Oro, Fiore Tedesco’s powerhouse of superlative Italian noms, has launched a happy hour – Tue.-Sun., 5-6pm – that’ll brighten your day with $2 off all wines, beer on tap, and select appetizers and cocktails. And their newest season of Pasta Paisanos, the monthly dinner series that raises funds for a local cause (this season: Good Work Austin), is starting in September…

Oughta tell you that Hotel San Jose’s courtyard lounge (1316 S. Congress) has a whole new menu working now, too – with happy hour specials (Mon.-Wed., noon-5pm) and more. Whether you’re sunning by the pool or having a gabfest with your besties in the shade, reckon the drinks’ll bring a cooler smile. Foodie tip: The new chicken bánh mì is just what your summer’s been missing…

Let’s see – what else, what else? Evan Rodriguez tells us about the people behind the delectable cured meats of Adagio SalumiBlue Owl Brewing is releasing a red velvet cake-inspired beer on Fri., Aug. 18… the Driskill Hotel has teamed with Real Ale for a beer pairing dinner on Tue., Aug. 22… Devil May Care joins with Bill’s Oyster Bar to present an Oyster Social on that same night… and, on Thu., Aug. 24, the Hula Hut hosts their annual Flatwater Unbreakable Night… and Salt & Time offers a wine-paired dinner featuring Bobo Selections

WUXTRY! Tiff’s Treats will be giving away one free Tiffwich ice cream sandwich per person at its central location (1806 Nueces), on Fri., Aug. 25, 6-8pm. You’ll be able to choose two cookies in the varieties of chocolate chip, sugar cookie with M&Ms, double chocolate chip, or snickerdoodle, and sandwich them around creamy and sweet Blue Bell vanilla ice cream. Oh baby, get in line!

Now eat as well as you can, tip like it’s going out of style, and be gentle with yourself whenever possible.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

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