Second Helpings: Regional Barbecue

You're here for SXSW, but you're also here for barbecue, right?

"...off the beaten path if you prefer your brisket, pork ribs, mutton, and all-beef sausage down-home, greasy, and full..."

March 14, 2003 Food Feature

Table Fable

When a waiter forgets the customer and the service, even good food can be tough to swallow, as Mick Vann discovered on a recent visit to the Tea House.

"...Vietnamese food). The drinks finally appear with the fried pork dumplings ($3.95). If you've ever bought a bag of..."

Jan. 10, 2003 Food Feature by Mick Vann

Food-o-File

Virginia B. Wood brings the wine and tamale news, just in time for the holidays!

"...Burnet Rd., 451-2560) locations, they'll be offering their regular pork, chicken, veggie, bean, and sweet tamales, plus special-order fillings..."

Dec. 13, 2002 Food Column by Virginia B. Wood

Surf and Turf, Travis-Style

Lakeside dining 2002: by boat or by car, bring your appetite

"...can't say enough good things about the wonderful dry-rubbed pork chops, smoked garlic-stuffed pork loin, and Carolina-style pulled pork..."

Aug. 2, 2002 Food Feature

Hill Country Food and Wine Guide

"...a 12-foot smoke pit where you can choose from pork chops, pork ribs, two kinds of sausage (regular or..."

April 5, 2002 Food Feature

Second Helpings: Regional Barbecue

Regional barbecue spots in today's "Second Helpings"

"...off the beaten path if you prefer your brisket, pork ribs, mutton, and all-beef sausage down-home, greasy, and full..."

March 15, 2002 Food Feature

Restaurants on the Road

Where to dine on I-35

"...either the traditional veal or the slightly less expensive pork. The cutlets are gently breaded and then fried until..."

Jan. 25, 2002 Food Feature by Rachel Feit

The Other Restaurant Row

South shore eateries, markets help make a neighborhood

"...beans) really stand out here. Also delicious is their pork in cascabel chile sauce, which dazzles the palate with..."

Dec. 14, 2001 Food Feature by Rachel Feit

Central Texas BBQ Dynasties

What Becomes a Legend Most?

"...for culinary greatness, where cheap cuts of meat like pork butts, beef briskets, and ribs can magically be turned..."

Nov. 9, 2001 Food Feature by Virginia B. Wood

Central Texas BBQ Dynasties

What Becomes a Legend Most?

"...the original flavor beef sausage or our fave, the pork and garlic sausage, you'll get a taste of old..."

Nov. 9, 2001 Food Feature by Wes Marshall

Central Texas BBQ Dynasties

What Becomes a Legend Most?

"...off the beaten path if you prefer your brisket, pork ribs, mutton, and all-beef sausage down home, greasy and..."

Nov. 9, 2001 Food Feature

Habana Restaurant

"...with the food, it is deep-fried, rich, and plentiful. Pork and plantains rule the roost, while sauces contain the..."

Sept. 28, 2001 Food Review by Wes Marshall

Dining del Lago

It's Not Just About Beer and Nachos Anymore

"...can't say enough good things about the wonderful dry-rubbed pork chops, smoked stuffed pork loin, and Carolina-style pulled pork..."

Aug. 10, 2001 Food Feature

Hill Country Food & Wine Guide

by Virginia B. Wood & the Cuisines staff

"...a 12-foot smoke pit where you can choose from pork chops, pork ribs, two kinds of sausage (regular or..."

April 13, 2001 Food Feature

Decidedly Mex-Mex

Jalisco seems to be one of those places that certainly has the right idea, but suffers from poor management, or perhaps just a general carelessness on the part of its staff. Its recipes are fine : the stewed meats, sauces, salsas, rice, and beans are all first-rate. But it's clear that the kitchen skimps on the quality of their meat and fish.

"...the racier dishes -- such as their muy picante pork, or one of their seafood specialties -- we started..."

Aug. 18, 2000 Food Feature by Rachel Feit

Sunflower Restaurant

"...stuffed with sprouts, shiitake mushrooms, onion, carrot, shrimp, and pork. It arrives with the traditional salad plate of lettuce..."

June 23, 2000 Food Review by Mick Vann

Sizzling Slices of Smack

Resistance (to bacon) is futile.

"...all foods. Fried up to the firm texture of pork jerky or cooked until shatteringly crisp, the boldly flavored..."

Oct. 29, 1999 Food Feature by Pableaux Johnson

Tailgating Teasips

Mick Vann makes a foray into the curious and often elaborate rite of University of Texas fandom known as "tailgating" and discovers some intriguing practices.

"...of alcoholic beverage (and whole herds of beef and pork) need to be shuttled into place. One group pooled..."

Oct. 22, 1999 Food Feature by Mick Vann

Tan Tan Vietnamese Restaurant: The Zenith of Bun

"...Cuon, or Fresh Spring Rolls ($2), filled with shrimp, pork, veggies, and vermicelli, served with a tamarind-peanut sauce and..."

April 23, 1999 Food Feature

Over the Rainbow

"...Dumplings ($3.25), thin-skinned and stuffed with a coarsely ground pork. They came on a bed of fried rice vermicelli,..."

March 26, 1999 Food Feature by Mick Vann

Winner Schnitzel

"...in Red Wine Sauce over Pasta ($12.95) and the Pork Tenderloin ($15.95), my friend chooses the pork. The pork..."

March 5, 1999 Food Feature by Meredith Phillips

Deft Touch at the Wok

Formosa Restaurant

"...of the non-vegan items are available with chicken, beef, pork, shrimp, or mixed meats. All lunches come with fried..."

Oct. 2, 1998 Food Feature by Mick Vann

Day Trips

"...day he'll cook several hundred pounds of brisket, sausage, pork butt, pork ribs, chicken, pork chops, pork steaks, and..."

March 20, 1998 Column by Gerald E. McLeod

Satay Surprise

Wonders Abound at This Southeast Asian Eatery

"...brisket, sausage, and chopped beef, Rudy's menu also features pork ribs, chicken, prime rib, pork loin, turkey breast, and..."

Jan. 23, 1998 Food Feature by Meredith Phillips

Chinese à la Carts

Austin's Dim Sum Experience

"...carts may contain steaming bamboo baskets full with billowing pork buns or saucers piled high with noodles and Chinese..."

Sept. 5, 1997 Food Feature by Pableaux Johnson

Jasmine Cafe

"...have begun with an appetizer of pig ears or pork stomach. I opted, upon the advice of my surprisingly..."

July 26, 1996 Food Feature

Fusing Southwestern and Asian Cuisines Brio Grande

"...Pancakes ($7.95), Brio's version of the Chinese concoction mushu pork, also makes a fine beginning. With an ample pile..."

Oct. 13, 1995 Arts Feature

Restaurant Review: Micklethwait Craft Meats’ Freshly Opened Brick-and-Mortar

Food truck’s long-awaited Springdale shop keeps up the standard of excellence

"...of us who love the flavor of well-sourced beef, pork, and poultry and gentle post oak smoke get to..."

April 25, 2025 Food Feature by Taylor Tobin

Restaurant Review: Shanghainese-Meets-Sichuan Food at Mian & Bao

New Triangle spot offers vibrant flavors with a West Coast pedigree

"...for an excellent Austin version of this mala-packed minced pork specialty, and I found it at Mian & Bao...."

Feb. 28, 2025 Food Feature by Taylor Tobin

Michelin Guide Delivers Stars to Austin Restaurants

Craft Omakase, Barley Swine among one-star awardees

"...is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is..."

Nov. 12, 2024 Food Post by Kimberley Jones

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