Food-o-File

Overheard at the East Austin Urban Farm Tour

Heard and overheard at this year's sold-out East Austin Urban Farm Tour: The long-needed repairs at Boggy Creek's farm stand have certainly enhanced the shopping experience there, now that the stand is open Wednesdays through Saturdays, 8am-1pm... Kristine Kittrell says she's loving the autonomy she has doing her posh plates in the tiny kitchen at Weather Up, and since its application for late-night hours was denied, it'll soon be adding weekend brunches... The secret to getting a table at Bufalina is being there before 5:30pm, and the folks at Dolce Neve couldn't be happier on South First... Around the corner at HausBar Farms, we learned that the little guesthouse on that property is a popular attraction, with regular bookings. Bola Pizza's Christian Bowers says the catering and frozen-pizza aspects of his business are booming, as is the consulting he does with breweries interested in offering wood-fired pizzas to complement their operations... At Springdale Farm, chefs Michael Fojtasek and Grae Nonas of the long-awaited Olamaie put out a vivid vegetable "sushi roll" topped with crispy black rice – just can't wait to see what they can do with a full menu. Chef Sonya Coté's Eden East has big plans for holiday brunches coming up: an Easter Brunch with an adult egg hunt this weekend, a May 11 Champagne brunch for Mom, and a beer-and-burgers brunch for Dad on June 15. The only anti-EAUFT sentiment I encountered all afternoon was one sign on the porch of a building on Springdale Road. It's hard to destroy a positive, healthy movement that brings joy to so many people with one hostile sign and a few angry faces.

In 1982, Paul Sherrill and his family built Railroad Bar-B-Que in tiny Manchaca. Serving barbecue and deep-fried catfish plates, the joint developed a loyal following. Over the years, the Sherrills added outlets in both Kyle and Dripping Springs and hosted countless catered events at their Creekside property across from the Salt Lick on FM Road 1826. Population growth and regulations are quickly changing the landscapes in many small, rural towns around Austin, and Kyle and Manchaca are prime examples. Relocation of a service road and changing traffic patterns damaged the sales at the Railroad's Kyle location, and the exorbitant cost of complying with 2005 fire code regulations – which shouldn't apply to a building built in 1981 – has made closing the original in Manchaca a financial necessity. The Sherrills are inviting friends, family, longtime employees, and their legion of loyal customers to drop in for some barbecue and memories before they close both the Kyle and Manchaca restaurants at the end of business on Easter Sunday, April 20. The Dripping Springs location remains open under the direction of Gerald Sherrill, and Creekside is available for parties, as always.

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