The Vitals: the spot:Rowdy Rooster 49 1st Ave., New York, NY 10003 the eats: Fried Chicken Sandwich the bucks: $15 the full nelson: the most exciting contemporary Indian food I've ever had

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What is our obsession with fried chicken sandwiches?

My theory on fried chicken sandwiches is that they smartly gloss over slightly dry fried chicken and seduce you with hot sauce or even better, addictingly hot, hot sauce. I gotta say just saying that out loud makes me kinda hungry. What makes me even hungrier is a fried chicken sandwich that simultaneously is the best Indian food I've ever had.

A fast casual gateway to award winning Indian food

Rowdy Rooster is an order at the counter fried chicken sandwich joint from the people who created a slew of award winning Indian restaurants in New York City. I was at the James Beard Awards when Chef + Partner Chintan Pandya and restaurateur Roni Mazumdar won best chef New York in 2022 and they haven't lost steam since then. Their latest offering, Masalawala and Sons, is one of the toughest tables to snag in NYC. Lucky for me getting a Fried Chicken sandwich at Rowdy Rooster is a whole lot easier.

Choose your spice level wisely

I bring this up because I, as a brown man, can handle some spice. Well damn, maybe not at Rowdy Rooster. I struggled with level four heat in my fried chicken sandwich at Rowdy Rooster. Next time I'm going for a three so you know to choose your spice level wisely.

The most intense fried chicken sandwich I have ever had

And that is more than just the spice talking, but first the rundown. Boneless chicken is brined then marinated in yogurt, fried and coated in a chili butter. That gets sandwiched between a potato bun and sauced with mint chutney, sesame yogurt and pickled onion. It all adds up to one hell of a fried chicken sandwich that hit me with more Indian flavor than just about any restaurant experience I've had in the US.

Crank it up.

There are five levels of heat at Rowdy Rooster that increase with different chilis from different regions of India. I chose level four which featured chilis from Kerala. I struggled. But the heat from Kerala no match for the sum total of flavors from the sandwich. My brain tells me to venture to Andhra and their level three chilis but my heart and ego tell me to go to Assam. One thing every part of me can agree on is that I will definitely be back to Rowdy Rooster.  

Or just watch the damn video!!

https://www.tiktok.com/@alikhaneats/video/7322884011053829407  

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Reverse Sear Traeger

If you have invested in a Traeger, especially one with a side induction burner like on the newer Timberline series, you should try out this method. I use the Timberline all the time and yet this was my first time doing the Reverse Sear Traeger? I know, I'm baffled too.

Hardcore Carnivore Rub

This line up of seasonings from Live Fire Chef Jess Pryles is a phenomenon onto itself. This wasn't the first "black" seasoning I've encountered but I will be hard pressed to find a better one. Especially because my kid absolutely loves or as he put it "it's bussin'". My wife is a fan too and she isn't the biggest fan of most rubs. The key here is that this seasoning greatly adds to the sear factor when using a pellet grill. If you don't know, pellet grills don't use direct heat so achieving a sear has been challenging, though the latest Timberline has made great strides. Grab some rub like Hardcore Carnivore black and you're in business.

Meater 2 Plus

This is the latest offering from Meater, a company that makes wireless smart thermometers. They have a partnership with Traeger so I have received their product over the years. A digital thermometer is a must and I have been a loyal Thermoworks fan for years, I use their Thermapen all the time. I even have a remote probe thermometer from Thermoworks which is great but it isn't 100%  wirefree. You still have to contend with a probe with a wire. I had issues with the first Meater thermometer sent to me but thus far Meater 2 Plus has been a freaking dream. The app not only tracks the cooking progress but also records previous cooks so you can really hone in on your process. The accuracy has been fantastic and I honestly may never reach for my Thermoworks remote probe again.

Cook at 275 till your 10 degrees away from your final temp

Pardon my dirty grates but meat can be messy, amirtite? This is as simple as the headline up there. Fire up the Traeger to 275 and cook your steak till 10 degrees of your goal temp. I set mine to 130 degrees.

Crank up the heat and sear away

The induction burner heats up fast. Grab a high temp cooking oil like Avocado and in a few minutes lay that steak on the sizzling pan. You're going for color here so make an audible in the huddle or in other words, use your best judgement on the level of sear you want.

Coast to coast red

Unsightly grey band underneath the sear? What stinking grey band? Exactly. Look if you're a die hard about medium rare, reverse sear Traeger is as fool proof as it gets without a sous vide. Add the Hardcore Carnivore Black Seasoning and the Meater 2 Plus and you are set for great steak dinners at home.  

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The Vitals: the spot: Ramen 512 1420 Cypress Creek Road Ste 300, Cedar Park, TX 78613 the eats: Tonkotsu Ramen, Karage the bucks: $16, $7.50 the full nelson: Top Three ramen joint in Austin TX

Is Ramen 512 the best ramen in Austin TX?

I reached that notion on good authority from trusted experts and some promising chatter on Reddit like this post. That hype alone plus the winter weather of Austin got me in the mood to go slurp. Oh and my kid being a total Ramen addict didn't hurt either. Before I get into the ramen I had to get into what is probably my favorite starter at a ramen joint:

Karage: Japanese fried chicken

I first fell in love with karage at Izakaya restaurants which is the Japanese equivalent of a tapas bar. The addition of mirin, Japanese soy sauce, sake and potato starch add both a texture and flavor profile that distinguish it from classic southern fried chicken. But just like classic Southern fried chicken, it pairs perfectly with a cold beer.

My kid has a custom ramen order . . .

. . . that tends to exclude most vegetables and adds Narutomaki(Fish Cake) into the Tonkotsu broth. And yes he is a major anime fan too. I was lucky on this particular visit that he didn't pull the trigger on the extra chashu and egg. Kids are expensive after all. The bottomline was that he loved it and he can be damn picky. His pickiness might have just cause though. Some of his favorite ramen joints rank up with the best in town like Ramen Tatsu-ya, Jinya, and Michi and he has eaten a few bowls in Tokyo.

My ramen custom order you ask?

My baseline is always Tonkotsu broth, the broth made thick and creamy from pork bones and collagen. For me it is an instant departure from the instant ramen I first encountered back in college and is what I crave first when I hear the word "ramen". I will add an extra egg and chashu because my move is too share the bowl with my wife. A bowl of rich Tonkotsu ramen with an extra egg and chashu makes for a perfectably splittable portion. If you saw my IG reel or TikTok video: https://www.tiktok.com/@alikhaneats/video/7318767491071724830 . . .  you will notice that broth wasn't the richest ever, which is a hallmark to my Tonkotsu experience. What I missed out on in regards to that velvety porcine broth switched gears with an unexpected clean finish. The texture of the noodles and mushroom had the perfect firmness. It was up there with the best texture experience I've had with ramen,  Japan included. Is Ramen 512 the best in town? Too close to call in my opinion. My guess is that unlike Michi or Ramen Tatsu-ya which have multiple locations, places like Ramen 512 might benefit from being a single location with better consistency. Of course I've only gone once which means to test that theory, I will have to go again. And though it's a 30 minute drive that will have me pass a few well regarded Ramen places to get there . . .  I'd gladly make the trip.  

The Vitals: the spot: Rosie's Tamale House 13436 State Hwy 71, Austin, TX 78738 the eats: Tamales by the dozen the bucks: $17 a dozen the full nelson: Pork tamales only, first come, first serve

Thank God for Rosie's Tamale House . . . .

.  .  .  but first some much needed context. Tamale prices just might the best indicator of inflation and gentrification these days. When a staple Cheap Eat like tamales become a questionable luxury, one might resort to desperate measures. I seriously considered driving down to San Antonio to get a couple dozen tamales from Delia's. But I stalled on the idea. I had been staking out a Home Depot parking lot based off a tip from Reddit but I kept missing this well reputed tamale lady. Just when I almost gave in and ordered a dozen for $35 from a local bbq joint(I was skeptical but desperate) the Gods shined a light here:

A sight for sore eyes . . .

. . .  is a cooler full of tamales. Rosie's Tamale House is 15 miles west of downtown but on a map it looks like you have taken a drive out to the country. Located off Highway 71, a trip to Rosie's Tamale House is like mini road trip that also feels like a bit of a timewarp. The TexMex classic eatery wins you over with a dining room straight of the 1970s with linoleum floors and furnishings to match. I wouldn't mind having a meal here but I had tamales to bring home for Christmas Eve dinner.

 I served 23 tamales at Christmas Eve

Because I had to try one first. These tamales are on the skinnier side but the ratio of meat to masa was adequate. Speaking of meat, at Rosie's Tamale House you have one choice: pork. Oh and you can't reserve any either, it is first come first serve. I picked up some red and green salsa too, the latter which was made from serranos was about as spicy as you might think it would be. I quite liked these tamales for two reasons: the price and the masa. The price is obvious. At $17 a dozen, I spent half what I could have. That being said, it wasn't all just dollars and cents that made sense to me. The masa was buttery, most likely due to a good amount of lard mixed. The serrano salsa hurt so good too. When it comes to rich foods like pork tamales, spice is always the right move. I got two dozen plus two salsas and when the dust settled after tax and tip I walked out for under $50. Tamales in Austin have gotten pricier and while the competition might sweeten the pot with heirloom masa or smoked meats from an offset smoker, Rosie's Tamale House is a joint that just feels right. Next year I'll probably get a dozen from here and then either track down the Tamale lady at Home Depot or order Delia's online. As long as there are people out there slinging tamales at working class prices, I'm gonna support the heck out of them.

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Just in time for Christmas

My pal's at Al's Italian Beef in Chicago sent me a beef package just in time for my holiday pre game. The day before Christmas Eve I got down on a couple(well more like four) Italian beefs. And college football was on. In a word it was glorious. Like any great Italian beef kit, good beef is just a part of the package. The bread is nice and soft, the giardiniera is homemade my God the au jus is clutch. That certainly was the case here. You can check out the video below on how easy it is to whip up the sandwiches . . . like stupid simple. https://www.tiktok.com/@alikhaneats/video/7315985379369241887?is_from_webapp=1&sender_device=pc&web_id=7264673175858791982 If you want to order an Italian Beef kit like the one I got, follow this link: https://www.goldbelly.com/restaurants/als-1-italian-beef And if you're in Chicago, it's always a good idea to stop off at Al's for a beef: https://www.alsbeef.com/ I've got a couple left in my fridge that might make an appearance on my late night Christmas menu too. To paraphrase the great Jay-Z: I got 99 problems but food in my fridge aint one!    

The Vitals: the spot: Swift's Attic 315 Congress Ave., Austin, TX 78701 the eats: Braised Pork Cheeks, Wagyu NY Strip, Parmesan and Mashed Potato croquette, frisee salad with fried goat cheese, Texas Shrimp and Grits, Churro with housemade ice cream the bucks: $$$ the full nelson: an early pioneer of New School Austin cuisine that is firing off dishes worth going back for

When I moved to Austin in 2015(which seems like a lifetime ago) Swift's Attic was on our radar of restaurants to try for a date night. My only regret was not going deeper into the menu. Well cut to 2023 and I found myself with that very opportunity. The short of it is this: a hard to define restaurant that ushered in a new era of dining in Austin and helped put the city on the map for coastal elitists(sadly like me) still has all the moves some 11 years later. Here is everything I ate.

Swift's Attic Old Fashioned

I am a bourbon man and the Old Fashioned is my go to cocktail. I like to make them at home but most of time I settle for a big pour of bourbon with a large ice cube. Now, thanks to Swift's Attic, I might switch that up and fill my ice cube tray with the Old Fashioned mixer. This method allows you to nurse a drink while the mixer melts into the cocktail. Word of advice: take small sips during the first few minutes or plan to take an Uber home.

Mediterranean squid in Gochujang butter and Little Gem salad

The squid was a new entry on the menu that might still be under some R&D. In theory who wouldn't want spicy fried squid but it should be a tad more crispy than the version I had. The squid was remarkably tender and of a good quality though and I wonder if it would be better served prepared more simply. The little gem salad on the other hand was pretty darn perfect. Even during the colder months where salads play second fiddle to heartier fare, impeccably sourced produce becomes a crystal clear reminder of what makes fine dining special. I eat salads all the time at home and they ain't nowhere in this league. Beyond the addictive green goddess dressing and the fried goat cheese crouton, the salad is great because that lettuce truly is a gem.

Braised Pork cheeks on Kimchi Rice Cracker and Texas Shrimp and Grits

I'll get this out of the way: the braised pork cheeks was the best dish of the night and the plate I would go back to time and time again. As far as the Texas Shrimp and Grits went, the blue corn was a unusual direction for grits, a denser and earthier one. The shrimp were big and juicy, with just enough of char to contrast the tender meaty center. You gotta love shrimp cooked perfect. That sausage link was as rich as it looks and it screamed Texas. Pro Tip: enjoy each bite of the sausage with the in house pickled peppers. I'd love to see a sausage and peppers sandwich with that link and those peppers and at a tailgate . . . that would be heavenly.

Wagyu NY Strip and Parmesan potato croquette

Sometimes going big with a steak can be disappointing. Maybe that's because I'm not averse to flipping a steak or two at home. Sometimes the disappointment can come from a Wagyu steak that maybe just doesn't live up to the name or more importantly the price tag. Well, I will say this: since I was treated to this meal I can't say it if it justified the price but goddamn that was a good steak. I was surprised at how satisfying I was and btw I had racked up a few bites already. Things went from great to stellar when I had a I bite of those mashed potato and parmesan croquettes. While the steak came with a Tagliatelle tossed with lump crab in a compound butter, I thought that steak's best friend was that potato croquette. That I can assure you is worth whatever they charge. In a word: addictive.

Don't skip dessert

This churro with housemade Dulce de Leche ice cream, housemade cinnamon toast crumple and dueling sauces looks like a dish that could win a food competition show. I'm not the biggest sweet tooth but I've had darn excellent desserts and the dessert program at Swift's Attic lives up to the decade long run they have had. On the surface Swift's Attic might not be the picture of Old School Austin dining. But given it's run and the fact that it seems to be firing on all cylinders, it might be the place people will talk about in 20 or 30 years from now. Be on the lookout for a special burger night as well.  

The Vitals: the spot: NADC Burger Two locations in Austin TX the eats: NADC burger the bucks: $16 the full nelson: gOne of the most hyped burgers in Austin TX from a Michelin starred chef

NADC stands for Not a Damn Chance, a burger concept from celebrity chef Philip Frankland Lee. His sushi restaurants, Sushi by Scratch and Pasta bar are LA imports to Austin that have begun opening branches across the country. Lee is a regular on Joe Rogan's Podcast and he even holds a Michelin star. So what's up with his $16 smashed burger?

Is this Smashed Burger worth $16?

That is the question my friends. I suppose some clarity is in order. First off the burger isn't billed as a Smashed Burger but it is a double patty with American cheese, some variant of Thousand Island dressing dubbed a secret sauce, thin sliced grilled onions cooked into the patty like an Oklahoma style smashed burger and pickles. According the menu there are jalapeños on there too.

Or should I say "tamed jalapeños"

What does that even mean? More importantly, what's the point? I'm not sure but then again I am someone that loves heat and would never tame a jalapeño which I find fairly mild. The big draw about this burger isn't the toppings though, it's this:

Certified Wagyu from Iron Table Farms

So what is Iron Table Farms? I didn't know either because I had yet to come across it in my burger escapades. Turns out I was close at one point. CM Smokehouse in Austin serves Iron Table Wagyu but when I went, I crossed paths with the elk burger. Daniel Vaughn of Texas Monthly is a fan too. Per his article  in June of this year, he credits NADC for serving him a "Wagyu smashburger whose patty has a sear dreams are made of." The bottomline is the burger you are getting at NADC is a full blooded Wagyu cattle raised in Texas as opposed to the popular Angus and Wagyu crossbreeds that are often served in Texas as Wagyu.

So is the burger worth $16?

Given what I just shared about Iron Table Farms, it's fair to say you are getting an exclusive burger product. If the steaks retail at around $80 a pound(per Texas Monthly) than a 1/3lb burger cooked for you should come at some cost. So let's breakdown the burger. I'd bet money this bun is a Martin's Potato roll but it isn't listed as such. The secret sauce is excellent and the burger eats like it looks: ooey gooey cheeseburger bliss. It's juicy. But did it scream of Wagyu? Did I taste remarkable beef in a burger? No. I have a theory: you don't need premium beef to create a great smashed burger experience. What the experience relies on is technique where the right size patty meets the right sized pressure from a spatula. I've found that for well under $12 so I find NADC overpriced but more importantly not as special as the beef certificate proudly displayed would indicate. I'm curious to go back to see if maybe I had an off cook(the smash was pretty light) or if I can get the burger cooked medium rare and really taste the beef. Then I'm reminded of the secret sauce and American cheese that might overpower the subtle complexities I might expect from this kind of beef.  I ponder about ordering it sans cheese, pickles, jalapeños and sauce and rely on onion and beef to do the talking. But modifications aren't allowed. Or as they aptly put it in their name: Not a Damn Chance.        

The Vitals: the spot: CM Smokehouse two locations in Austin TX the eats: Brisket Crunchwrap + Elk Smashed burger the bucks: $17 and $22 respectively the full nelson: Texas BBQ meets Chef driven munchies and a lot of tempting burgers

CM Smokehouse has been stirring the pot of Austin's BBQ scene nearly three years now and it's because they are bit of a disrupter. I heard stories about their Wednesday burger specials and the infamous Brisket crunchwrap at their original location in South Austin. But I have been dragging my heels on going which isn't surprising as the barbecue scene in Austin, and really statewide has become saturated. At least that's what Daniel Vaughn of Texas Monthly recently reported.  

 

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Well, that all ended a couple weeks ago. I finally made it out to CM Smokehouse and brought along Chef Andy Knudson with me. We hit up the location in North Austin, which like the one in South Austin is part of Bouldin Acres that smartly merge food, adult beverages, pickleball and a playground for the kiddos. It's a Sunday Funday for all ages. This kind of spirit is part drew me to Austin when my family moved here with a three year old in tow. Now about that food.

Brisket freaking Crunchwrap

I haven't eaten at a Taco Bell since high school and I can't remember if they even had the crunchwrap on the menu back then. So let's just say I have never had one and now it looks like I never will. The size and weight of a small deep dish pizza, the brisket crunchwrap is easily shareable for two people which frankly helps soften the $17 pricetag. To be fair about the price . . . you're asking for it if you want this bad boy stuffed with brisket. And it's worth it. On the comments on the Instagram post apparently there is another one being served somewhere in Houston. Even still, this is a find at at bbq joint or Chef driven Taco Bell pop up. The latter is not a thing but it sounds cool. So does an Elk Smashed Burger.

I think I just ate Bullwinkle. Or was it Rocky?

God I hope someone remembers Rocky and Bullwinkle. Even though the show came out 18 years before I was born and I'm confusing a Moose with an Elk, it still lands for me. I've always been up for eating game. The difference between me and say Chef Cade Mercer is that he is up for hunting game. He is a real Texan after all. The Elk isn't from Texas though. It's actually from New Zealand and it is farm raised. Being a lean protein and because of some weird laws, the ground elk also has beef fat in it. I guess there are some laws I can live with. Priced at $22(with a side), the Elk burger is exotic and expensive but I think you should try it if you're serious about burgers like me or Cade. On the thick side of a smashed burger, the gamey funk is noticeable and a refreshing change. The bun is brioche and is the same one used at Loro Smokehouse. The Thousand Island dressing is spiked with beef tallow, but don't think this burger gets too pretentious. Klausen pickles and American cheese bring in all the classic burger feels. A side is included and I tried the fried cauliflower which was pretty darn decadent.

A challenge to the Texas Trinity?

Look I love the sight of a classic Texas BBQ platter but its pricey and the meatsweats will burn you out. Something like this platter at CM Smokehouse makes sense if, like me, you have been surrounded by plenty of barbecue and need a little change. Or maybe you just want to eat an Elk burger or wonder if Taco Bell could be . . . you know, like awesome? My plan is to try the other burgers on the menu which for what it's worth aren't all smashed. But if I bring a friend, which is a wise move here, I'm absolutely getting that Crunchwrap. That is a legendary Austin eat.  

The Vitals: the spot: Patty Palace 439 Industrial Blvd, Austin, TX 78745 the eats: Smashed Burgers the bucks: $9-$11 the full nelson:  Simplicity and Perfection smashed between a potato bun

The name "Patty Palace" sounds like some kind of random burger chain you drive past on a road trip that, well, might not be very good. The logo isn't exactly assuring either. It seems like a character from McDonald's playland but . . . kinda twisted, like a fever dream hallucination of one of Ronald's friends. Folks these are the brilliant overtures of chef Dillon Misonznick who isn't trying to BS his burger onto a crowded playing field. He is using humor as the only extra condiment on an Austin smashed burger concept that best understands the genre. It's deceptively simple, very well executed and should be on your burger list of 2023.

Seriously look at the prices

It's fair to say when it comes to dining out in Austin TX, prices are becoming comparable to NYC and LA. That makes the prices at Patty Palace all the more impressive. The best burger deal I've found in 2023 was at 7th Street Burger in NYC where a double cheeseburger cost me a mere $9.50. Patty Palace charged $11 but the burger was also its superior by a noticeable margin.

Burger breakdown

Two 3oz patties of 75/25 meat to fat ratio of Texas beef bring in some bang for your burger buck at these prices. Deli style Kosher dill pickles, extra Sharp American cheese, grilled onions, yellow mustard and a tangy burger sauce that Chef Dillon Misonznick call's "Big Mac sauce worship" combine to create an instantly familiar and very repeatable burger flavor profile experience. This burger has an appeal that could rival the Dwayne The Rock Johnson.

A lot of R&D went into the final product.

Chef Dillon Misonznick tried 10 different pickles before landing on the Deli style Kosher dill. The grilled onions are pressed into the burger patty resulting in a mix of grilled and steamed onion bits. And perhaps most important was sizing up the patty to the pressure of the smash. "We ended up on a medium smash" Dillon tells me as I bite down on a juicy smashed burger patty that also has the coveted laced edge. That's where the edges of a smashed burger patty caramelize and become a "beef candy" as Burger Scholar George Motz puts it.

Coming soon: a Frita Burger

Frita burgers are a staple in Miami where Cuban immigrants crafted their interpretation of the All American classic. Chorizo is mixed with a beef patty and is topped with julienned fried potatoes. I've had a few over the years, at an iconic Miami spot and on Cheap Eats. This might seem bold but I think the version at Patty Palace might be the best I have had. I'd certainly take anybody from the 305 to try it out and give me their honest take. This one will be available in the coming weeks.

And if you're craving breakfast: stay tuned

Patty Palace offers a breakfast sandwich inspired by the East Coast staple of a Peppers and Eggs sandwich. This sandwich featured a double smash sausage patty, cheese folded egg as well as peppers and onions. Yes, I really pushed my statin on this visit. Like the Frita burger, this will be on the menu in the coming weeks.

So, like . . . go

Patty Palace is a gem. It's cheap and stays true to spirit of what a smashed burger should be. Oh and it's at a brewery. Yeah . . . this is the kind of spot that you realize is responsible for that extra 5-10 pounds you're doctor brings up at the annual physical. Well Christmas is around the corner and maybe it's time to add those jeggings to your Amazon wishlist.  

Austin Food & Wine Festival 2023 recap

For the third year in a row I have been fortunate to attend the Austin Food and Wine Festival. Like every year, the weather has finally cooled down and the wine certainly did flow. Like a pro, I showed up early(yes having a media pass helps) and hit the vendors hard. These are a but a few of my favs from the weekend.

Skirt steak tacos from 2M Smokehouse

2M smokehouse has been on my bbq wishlist since since 2016. The fact that it is located in San Antonio might be reason why I haven't been but that might finally change in 2023 after finally trying their food. I had a few tacos during the Austin Food and Wine Festival but none slapped as hard as these skirt steak tacos. Also skirt steak tacos rule.

Hattie B's Nashville Hot Chicken sandwich

Back in 2017, my Cooking Channel series Cheap Eats, visited Nashville and you best believe we dipped into some serious Nashville Hot Chicken. While I still haven't been to Prince's, I was quite happy to scratch Hattie B's off the Hot Chicken Bucket list. Apparently this was entry level hot and I handled it well . . . just ask TikTok. PS - they are opening a location in Austin per Eater.

The Wild Boar meatballs from Milo All Day

I've not spent much time in Waco but that doesn't mean the scene hasn't been drawing my attention. After trying these wild boar meatballs from Milo, I think I know where my first stop is going to be. Also they apparently do one mean chef driven burger which is always on my radar. If there burger game is anything like their meatball game I think I might already be a fan.

Wine spotting shoutout: Poema Cava

In an event like Austin Food and Wine, choosing a drink that can pair with a variety of foods is certainly a wise move. Champagne is often the suggestion of a sommelier and if you ask for a bargain version of Champagne . . . here comes the Cava. Spain's answer to sparkling wine is equally delicious,  affordable and a move I leaned on quite a bit at the festival.

Chili Crab from East Side King

East Side King has been Austin food staple ever since it's food truck days parked at a bar on the east side of Austin. Paul Qui, the culinary driving force and at times lighting rod for controversy has endured because of his formidable cooking skills. They couldn't keep the boats on the table long enough before people like me dipped in for seconds and thirds. The roti was spot on too.

Pinoy from Sari Sari Supper Club

Another entry from San Antonio graced the live fire cooking arena: Sari Sari Supper Club. While I loved the steak taco from 2M Smokehouse, Sari Sari apparently had a lechon worth waiting a long line for. I missed the lechon but I was able to sneak in and grab these pork skewers which were quite tasty. I do wish I would have scored a little lechon too. Looks like I have another reason to go back San Antonio.

Pork Belly Ssam from Daiboku Ramen

Last year I tried Sazan, Daiboku's sister ramen restaurant, and walked away with a ramen joint worthy of a date night thanks to their bar which serves well priced Japanese Whisky. Now I have not been to Daikoku but if they have this Pork Belly Ssam on the menu, I might ditch Sazan all together. This was my favorite bite at Austin Food and Wine Festival along with the chili crab from East Side King. Yup, I just dropped my fav bites. Every year the line up changes at Austin Food and Wine and while these bites were truly a cut above, I still look forward to what's on deck for 2024. Maybe I'll see you there.