I get so many emails asking about my favorite places to eat and drink in Austin. It used to be pretty easy to make a list for people from out-of-town, but in the past couple of years Austin has really become a top notch food city. The list of restaurants to hit is becoming endless, so today I’m narrowing it down to just a few of my favorites and when (and with whom) I would go.
This post is in partnership with Square Cash – because their app is a super easy way to split the check between friends. Unlike other money exchanging apps, it’s foolproof to set up, money gets transferred instantly between your accounts – and between friends, it’s entirely free.
And now, let’s eat!
Meet over Margaritas (w/ Guac tasting platter): La Condesa or El Naranjo
Brunch with Girlfriends: Josephine House or Café No Sé
Patio Perfect: Perla’s or Contigo
Breakfast in Bed: South Congress Hotel or Hotel St. Cecilia
All the tacos: Taco Deli or Veracruz All Natural
Very Veggie: Bouldin Creek Cafe or The Steeping Room
Most Instagrammable: Elizabeth St. Cafe
Something Sweet: Sugar Mamas (vegan & gf cupcakes!) or Lick Ice Cream
Dinner with the Folks: Odd Duck or Central Standard
Remote Office: Mañana or Seventh Flag Coffee
Yes way, Rosé: House Wine or Lenoir Wine Garden
Rome Austin: Dolce Neve Gelato
Table for Two: Lenoir
Quick Bite: Snap Kitchen or the Downtown Whole Foods
Hike the Town Lake Trail and Head To: Juice Society
Noodles! Ramen Tatsu Ya
This post is sponsored by Square Cash, all opinions are my own!
Is it Friday yet? I’m SO ready for the long weekend. After a whirlwind 2 days in Toronto this week promoting the book, I’m ready to relax, sleep in, and of course eat some yummy food! If you’re hosting (or heading to) a picnic or BBQ this weekend – here are some very favorite Memorial Day veggie ideas:
Pictured above: Portobello Tacos with Creamy Jalapeño Sauce
First things first, get your guests a cocktail! Mix up a big batch of this ginger peach sangria. It’s light and refreshing – my favorite summer cocktail. Serve it along with chunky Avocado, Black Bean & Corn Salsa and Cucumber Apple Green Gazpacho.
For a veggie main course, try the Portobello Tacos (pictured at the top of this post), Orzo Stuffed Peppers or Chickpea Avocado Salad Sliders.
On the side: Sara’s Strawberry Tabbouleh and Grilled Corn on the Cob.
For Dessert: Gluten Free Chocolate Pecan Skillet Cookies with melty ice cream.
For Dessert #2 (since it’s a holiday two desserts are allowed): Fancy S’mores! Put the Hershey bars away and gather a bunch of non-traditional toppings like crushed blackberries, almond butter, bananas and strawberries. Let your guests create their own customizable s’mores.
This is not your regular pasta salad. In fact, Jack (who is not the biggest fan of pasta salads) said “holy crap, this pasta salad is SO good!” It’s of course heavy on the veggies – it’s packed with broccoli, zucchini, tomatoes, sun dried tomatoes, and other good things. Unlike a lot of pasta salads, it’s light on the mayonnaise – in that it has none. With Memorial Day coming up, I figure you may need a packable pot luck salad that won’t spoil if it sits out for awhile. This one, made with creamy tahini, is just right for that.
The key to healthy pasta salad is to go with a high ratio of veggies to pasta. Blanched broccoli, crunchy green beans, and thinly sliced (or spiralized) zucchini add tons of texture and flavor here. The dressing is made with lemon, tahini, olive oil and a bit of dijon mustard. It’s creamy, tangy, and well, lemon-y – just the way I like things to be.
I used gluten free fusilli so this salad is entirely vegan and gluten free. I find that everyone has some sort of dietary restriction these days (raising my hand just a little) so it’s just easier to bring something delicious everyone can enjoy.
Or you just can do what I did – make a big batch of this and eat it for lunch a few days in a row.
This is the dessert I’m going to make all summer. With just 5 ingredients, it’s so easy! The best part is that (if you have a decent blender) no ice cream maker is required here. Just blend and freeze. It’s tart, sweet, and so so lovely with the little unexpected hint of mint.
Jack and I both love Montmorency tart cherries for many reasons (see all of these recipes that use them). They have some wonderful superfood qualities, they’re known to help soreness after a workout, and they’re a natural source of melatonin which helps regulate sleep. We love them most of all, of course, because they taste good!
This recipe is naturally sweetened with maple syrup. Even thought it’s very fruity and refreshing, it’s still a pretty decadent dessert. I love just a little scoop as a treat in the afternoon – or better yet, serve it along with a scoop of vanilla ice cream for dessert – the combination is heavenly.
You can serve this straight from the blender where it will be more like the texture of soft serve ice cream. I suggest letting it firm up in the freezer for 2-3 hours or overnight. If you freeze it overnight, let it sit at room temperature for 15 minutes before serving and it will scoop nicely.
We’re nearing the end of soup season here, but I just had to get this one in before we break into summer recipes. Or at least, before we break into cold summer soup recipes and before I go ga ga for gazpacho (ugh, I’m so sorry).
This is a warm and spicy one for the soul. I first started making this a few months ago when my mom was in town visiting while I was sick. All I craved was soup, so we made tons of soups together. Well, cookies and soups, to be exact.
I’m not calling this Thai, because it’s in no way authentic, but there are some delicious Thai-like flavors going on here. It’s inspired by a few versions of Tom Yum (a brothy hot and sour soup) that I’ve been ordering lately at local Thai restaurants. The broth is simmered with ginger and lemongrass and spiced with red curry. The soup is filled with tomatoes, shiitake mushrooms, and lots of crispy bok choy.
This same soup is also delicious as a red curry coconut soup. If you’re feeling like a more creamy soup, just add a bit of coconut milk. Some days I like my soup creamy, some days I like it brothy – this is a versatile soup, no matter your soup mood.
I like to serve this with baked tofu and jasmine rice (you could also use brown rice). Next time, I’m excited to try it with slurpy vermicelli noodles.