99-Pack Of Canned Beer Sets New Standard For Beer Marketing Antics

82 pounds. Seven feet long. One ridiculous idea.
Aug 27, 2014 9:00 am

Say hello to the latest debauchery to come from Austin-based brewery Austin Beerworks: the 99-pack. It weighs 82 pounds. It’s seven feet long. And most importantly, it really does hold 99 beers. Read on.

Fall Preview 2014: 10 Major Restaurants Opening In The American South

The big openings in Atlanta, Nashville, New Orleans
Aug 25, 2014 10:00 am

If you track population statistics, it’s pretty obvious that gravity must have some effect on migration, since folks are flowing toward the bottom half of the U.S. map to fill up all those new condos and apartments that are flying up around the southern half of the country. Many restaurateurs are taking advantage of the influx to open new dining establishments in the South’s culinary capitals. Here’s the lowdown on the most anticipated openings between now and the end of the year.

Video: Austin Chef Lawrence Kocurek Explains Duck Bacon, Healthy Migas

Trace at W Austin's chef gets clever with meat, veg
Aug 21, 2014 11:00 am

We're featuring Q&As from our Food Republic Interview Lounge at the W Austin during the Austin Food & Wine Festival this past spring, with video excerpts of the sessions with host Richard Martin. Next up is Lawrence Kocurek, chef de cuisine at Trace at the W Austin, talking duck bacon, healthy migas and homegrown escargot.

Skip The Blended Margarita: Austin Is A Frozen Cocktail Paradise

7 frosty drinks battle the sweltering Texas heat
Aug 12, 2014 3:00 pm

Those visiting the Austin area for one of the city’s copious music or film festivals often leave lauding the city’s many renditions of the frozen margarita. That said, drinkers who don’t like tequila — or the often sub-par renditions of the margarita at less discerning spots — may crave something cold but more adventurous. Check out how some of Austin’s finest bartenders and restaurant owners create an eclectic and thoughtful list of frozen drinks worthy of a sample on your next visit.

There's More To BYOB Than Just Bringing Your Own. Plan Ahead With This Handy Guide

DIY wining and dining requires know-how (and where)
Aug 1, 2014 11:30 am

For a wine lover, the most magical acronym out there is “BYOB.” Toting a bottle of your choice allows you to avoid extraordinary mark-ups — up to 300 percent in some restaurants. Moreover, it makes dining out a more active experience. There is, however, an art to BYOB. Here are some tips on where to go and how to go about it.

Summer Shrub Punch: A Classic Cocktail That Won’t Leave You Stuck Behind The Bar

Austin's Midnight Cowboy shows us the ropes
Jul 29, 2014 3:00 pm

To maximize time with guests and avoid getting stuck behind the stick, batching and chilling a round or two of drinks before the event can showcase your adept drink skills while still allowing time to socialize. To kick off your summer menu, we asked head bartender Michael Phillips of Austin’s lauded Midnight Cowboy for a distinctive summer punch recipe. 

Comedian Andy Kindler Talks 'California cuisine,' Perks Of Stardom

New Yorker turned Angeleno loves talking food
Jul 10, 2014 3:00 pm

We're featuring Q&As from our recent Food Republic Interview Lounge at the W Austin during the Austin Food & Wine Festival and Moontower Comedy Festival, including video excerpts of the sessions with host Richard Martin. Next up, Andy Kindler, a stand-up comedian and actor who has appeared on Everybody Loves Raymond, The Late Show With David Letterman, Bob's Burgers and Maron.

David Bull Transforms A Power Plant Into A Grill-Lover's Heaven

Austin chef on space, smokestacks and charcuterie
Jun 26, 2014 4:00 pm

Austin-based chef David Bull and his partners in the La Corsha group have announced plans for both a boutique hotel in East Austin and an ambitious project in Austin’s former Seaholm Power Plant. The restaurant’s theme revolves heavily around outdoor grilling and smoking – an idea both international and intensely local. We spoke with Bull about how a restaurant moves from business plan to reality.


Follow Food Republic

If you were thinking "add bacon," we did.
Britain stops rinsing raw chicken. We should, too.
Sauce is the true definition of "dress to impress"
We're honoring the Mediterranean miracle food
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.