The Year in Food

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.