Michael Fojtasek (Olamaie) and Bryce Gilmore (Barley Swine) have received finalist nominations in the “Best Chef: Southwest” category for this year’s James Beard Award. Along them in the category are Steve McHugh (Cured), Martin Rios (Restaurant Martin) and Alex Seidel (Mercantile Dining & Provisions). Here’s a glimpse of Austin’s nominated finalists.
Photos by Josue Reynoza
Click the images below to view them in full.
Chicharon, house made cheese cracker, rye cracker, glazed pecans and caramalized white chocolate.
Spiced cauliflower, chermoula, citrus and candied peanuts.
Wagyu barbacoa rolled pasta, grilled greens and pistou.
A chef adding the finishing touches to a dish.
A glimpse of the interior in Olamaie.
Chicken liver with mascarpone cheese mousse, strawberry sugar and parsley powder on white bread toast
Barton Springs Mill peanuts, Austrian green pea hummus, buttermilk creme and burnt benne oil
Olamaie’s famous biscuits with honey butter and sea salt.
Gulf white shrimp with jefferson red rice, butter cracker, tabasco and cauliflower.
By Kara Valentine Through rallying and canvassing, advocates for No Way on Prop A gathered downtown Saturday, Sept. 18, to get their message across: “Misinformation and frustrated are very nice words,” said Austin City Council Member Gregorio “Greg” Casar. “Prop A is a dangerous and fiscally irresponsible ballot measure. It would force Austin to cut essential services […]
Story and Video By Elizabeth Perryman The Coconut Club, the newest addition to the Hotel Vegas entertainment group, opened its doors on November 22nd at 10 PM. This was the soft opening of the night club, which had originally been scheduled to open during SXSW but they had run into problems with their permits because […]
By: Jay Prather East Austin Studio Tour, EAST, is a free, self-guided event every year for two weekends in November. The event allows the public access to meet Austin artists in their creative spaces. This year East tour dates were November 16-17 and 23-24, 12 p.m. – 6 p.m. each day. We had the pleasure […]
