The Year in Food

The 2014 tastes we just couldn't stop thinking about

A few months after I inherited the Food editor position from the inimitable Virginia B. Wood, I joked to a colleague that I was no longer very good at parties. Where once I kept up with movies, music (Taylor Swift is still a thing, right?), and current events, suddenly all I could think of was restaurant openings, flavor profiles (bitter is a thing), and trend fats (will tallow replace lard?). Michelin may not agree, but in 2014, Austin food grew up – shedding some of its affectations (bacon is now only an ingredient, not a lifestyle), while continuing to make national lists. In February, we will share a big list of our own – our annual First Plates list of the restaurants defining Austin dining now – but until then, here are the bites, sips, and sights that whet our palate. Hopefully, we'll introduce you to a few new obsessions.

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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