Up there in Round Rock, one of our favorite restaurants in what we (in a spasm of imperialism) will call the Greater Austin Area is staging this dinner with a variety of local brewers. And special tappings from St. Arnold and Real Ale and Bluebonnet and Red Horn and Community are something we'll surely enjoy,
and how – but tbh it's the five courses of accompanying noms that
chefs Rob Snow and Todd Engel have created that really get our palates a-hankerin'. Listen: gravlax rolls, smoked venison meatballs, whiskey-braised pork bellies, foie gras wild mushroom toasts, and honey pecan bars? Oh, yes, yes, yes. Also,
yes.