The Best Food in Austin Texas: June 2025

Old School Hotel Continental Cuisine

The Vitals: the spot: The Carillon AT&T Hotel and Conference Center, 1900 University Ave, Austin, TX 78705 the eats: Three course Dinner the bucks: $55 per person the full nelson: Throwback to American Continental Cuisine dining era Over Easter Sunday, I was pleasantly surprised to feast at the Carillon by the campus of the University of Texas Austin. The sumptuous brunch  took me back to the days of my youth where American Continental cuisine classics like Hollandaise draped seafood and filet mignon seared to perfect medium rare screamed "the good life". Dinner at the Carillon bodes well for more throwbacks from that era of dining. I'm eyeing the Wagyu Carpaccio, The NY Strip with bordelaise(a totally classic continental cuisine sauce) and the black forest cake. The latter happens to be vegan, so can't say it screams 1980s(0r 1930s) for me but chocolate is always the answer. And so goes The Carillon for my pick for some the best food in Austin.

An Austin Burger Original

The Vitals: the spot: JewBoy Burgers  5111 Airport Blvd, Austin, TX 78751 the eats: The Cubano Burger special  the bucks: $ the full nelson: The city's most lowkey beloved burger joint What makes JewBoy Burgers an easy pick for the best food in Austin? It's a low key locally beloved burger joint. The food trailer turned brick and mortar also has spun off a sub shop concept, a West Texas Mexican concept(sadly closed) and a burger slider concept. The main location is always packed and more often than not you will see the JewBoy himself, Mo Pittle working the room. It's worth noting that Mo is Jewish. The name "JewBoy", which I initially found a touch disarming, is in fact a term of endearment. One that was bestowed upon him by the Mexican American community in El Paso where Mo grew up. Think of it has a play on "homeboy". As far the burgers go, Mo has a gift of making hearty topped burgers work well. His "Goyim" which features a generous amount of pastrami on a sizeable beef patty is less an episode of "Man vs Food" and more like "The Best Thing I Ever Ate". This month he is doing a take on a Cuban sandwich, a staple of Miami, that serves up layers of roast pork, ham, swiss cheese, pickle, yellow mustard in a pressed panini sandwich. And in true Mo Pittle style, a burger patty is slipped in. This one might just be the Man vs Food moment for JewBoy Burgers, but there is only one way to find out.

The best brunch in Austin just got bigger.

The Vitals: the spot: Paperboy  South 1401 S. Lamar blvd Austin TX 78704 the eats: Texas hash, Paperboy Pancake, Ricotta Toast the bucks: $$ the full nelson: The best everyday brunch in Austin expands Paperboy makes my list of Best Food in Austin because they serve brunch every day of the week. Now they doubled that service by adding a second location. Those who live south of downtown can get their Roasted Pork Sweet Potato hash or their decadent pancake, or a bevy of bodacious brunch fare without having to drive to their original location and waiting in line. I'm hopeful this means the wait might ease up. And even if it doesn't, I won't mind. Their food is worth it. The Vitals: the spot: Distant Relatives 3901 Promontory Drive Austin TX 78744 the eats: ribs, chicken, pulled pork sandwich, all the sides the bucks: $$ the full nelson: the perfect place to eat in honor of Juneteenth

Where you should eat on Juneteenth

I confess that it was with the the last few years that I learned what Juneteenth was. If you were like I was in 2017 I will explain. Juneteenth is a U.S. holiday commemorating June 19, 1865, when enslaved people in Galveston, Texas, were finally informed of their freedom—more than two years after the Emancipation Proclamation. Fitting then, that on this day you choose to eat at Distant Relatives. Chef Damien Brockway left the world of fine dining and took to barbecue. The African American chef chose the name as he was researching his own past where he traced his ancestors from Africa and sourced ingredients and spices to craft his own barbecue. I adore the bbq chicken and pulled pork which are relatively affordable when it comes to barbecue. The Vitals: the spot: Loudmouth 1209 Rosewood Ave Austin TX 78702 the eats: pizza, meatballs, Caesar salad, Italian sandwich  the bucks: $$ the full nelson: a pizza and Italian American comfort spot from the Paperboy team

Pizza Pizza Pizza

Housed in a gorgeous Victorian-era building on Rosewood Ave, Loudmouth is a pizzeria and Italian American comfort food spot from the team that gave us Paperboy. The menu appeals to what seems to be what everyone loves these days: wood fired pizzas, cocktails and elevated comfort food like chicken wings, Caesar salad, and hefty Italian Sub. Personally I was blown away by two things: the building which has a charm like one finds in a New Orleans restaurant and the focaccia that comes with the meatballs. The bread seemed to be made with an extra helping of olive oil and arrives toasted to a lovely yellow gold color. The red sauce was spot on as well, just tangy enough without every wearing out its welcome. The pizza game is getting crowded in Austin but what makes Loudmouth standout is that bread and the environment.  

A first-ever win for an Austin restaurant professional

And a special shout out to Arjav Ezekiel, co-owner and beverage director of Birdie’s in Austin, who wine the James Beard Award for Outstanding Professional in Beverage Service.  The wine aficionado was honored for the restaurant's extensive wine list. Birdie's has logn been on my list for Best Food in Austin because of the cooking of Arjav's wife: Tracy Malechek-Ezekiel.

When did Fast Food stop being cheap?

Not long ago, fast food was the go-to option for anyone looking for a quick, affordable meal. Whether it was a burger, fries, or a slice of pizza, you could count on fast food to fill you up without emptying your wallet. But lately, it feels like the dollar menu has gone extinct, and grabbing a meal at a drive-thru costs nearly as much as sitting down at a casual dining restaurant. So what’s going on?

The Price of "Cheap" Food Is Rising

If you’ve noticed that your usual fast food order now costs significantly more than it did a year or two ago, you’re not imagining things. According to data from the U.S. Bureau of Labor Statistics, the price of fast food has risen steadily over the past few years — and in some cases, even faster than inflation.

For example, the cost of a basic combo meal at many major chains has jumped from around $5–$7 to $10–$12. That’s a significant increase, especially for people who used to rely on fast food for budget-friendly eating.

What’s Driving the Costs Up?

Several factors are contributing to the rise in fast food prices:

1. Labor Costs
   Many states and cities have raised minimum wages in recent years, and fast food chains are passing those increases on to consumers. Higher wages for workers are a positive step toward fair compensation, but they do add to operating costs.

2. Ingredient Inflation
   The prices of ingredients like beef, chicken, dairy, and grains have risen due to supply chain disruptions, climate-related issues, and global economic instability. That’s made it more expensive to produce the same menu items.

3. Supply Chain Issues
   The pandemic exposed vulnerabilities in the global supply chain, and fast food companies have been hit hard by shortages and delays. Transportation costs and logistical challenges continue to affect pricing.

4. Shrinkflation and Upcharges
   In some cases, items may not appear more expensive because their portion sizes have quietly shrunk — a trend known as "shrinkflation." In others, the price goes up with little warning, and customizations or upgrades (extra cheese, larger drinks, etc.) are increasingly being priced as extras.

Are We Paying More for Better Food?

Some chains argue that they’re improving quality — using fresher ingredients, offering healthier options, and paying workers better wages — which justifies the higher prices. In some cases, this may be true. But the question remains: Is fast food still "fast" and "affordable"?

What's up with McDonald's?

As of mid-2025, McDonald's prices remain elevated due to a combination of economic pressures, strategic pricing decisions, and shifting consumer behaviors. The thing is McDonald's was always the place you went to because they had that signature taste, they were consistent and everywhere.  In 2025 it is still fast and convenient but it ain't cheap. And when you compare the price of a double quarter pounder to a food truck serving a smashed burger . .  you might think twice.

Final Thoughts

Fast food isn't the budget-friendly option it used to be, and for many people, that’s causing a reevaluation of eating habits. While the cost increases are rooted in complex and often necessary changes (like fair wages and rising food costs), they’re still frustrating — especially for families and individuals who relied on fast food as an affordable fallback.

In the case of McDonald's it was always about being cheap. And in 2025, McDonald's aint cheap eats. Suddenly Shake Shack is looking a little more reasonable these days.

Watch this video for more on Fast Food pricing in 2025

Where I ate in Seoul Korea

I might have entered my golden age of traveling. I'm 48 years old and in good health. I can handle a 17 hour flight, my wife plays the credit card points game HARD and my son is 13 and a good traveler. Sure, any family vacation can have its moments of stress but we are pretty fortunate. We don't have all the money in the world. But you don't need a lot of money to eat well in Seoul either. But how good is the food in Seoul? Take in this quote from a Pastry Chef from France who now works in Seoul:

"The French food in Seoul is better than Paris"

Bold talk right? Even from a professional chef, take one man's opinion with a grain of salt, like mine for example. With that disclaimer out of the way let share where I ate on my Seoul Korea food tour and why I absolutely think Seoul is an elite global foodie city.

Michelin Guide noodle and dumpling joint

The Vitals: the spot: Myeong Dong Kyoja 29 Myeongdong 10-gil, Jung-gu, Seoul, 04537, South Korea the eats: Mandu(dumplings) Kalguksu(noodle soup) the bucks: $  the full nelson: Michelin Bib Gourmand noodle and dumpling spot + Cheap Eats certified 

As an American dining in Korean restaurants in the States, I was skeptical about menus with pictures. As an American tourist on a Seoul Korea Food tour, I am eternally grateful. Based off pics I ordered the The Kalguksu(noodle dish) and Mandu(steamed dumplings) which as I noticed later, popped up on most of the tables at this Michelin Guide recognized restaurant. The herb laced meat filling of the Mandu would be the dish I would go back for again and again. But do try the Kalguksu. Soups are essential to Korean food culture as the country spent many years dealing with drastic food shortages which enterprising cooks turned into delicious opportunities. Like creating dishes that leverage minimal amounts of proteins into savory noodle soups.

Global Korean Fried chicken and beer chain

The Vitals: the spot: BBQ Chicken Myeong Dong Seoul Korea 2 Myeongdong 4-gil, Jung District, Seoul, South Korea, Seoul South Korea the eats: Olive Fried Chicken + Beer the bucks: $-$$  the full nelson: The Global Korean Fried Chicken chain hits hard in Korea I suppose there is an unwritten rule when traveling abroad that when you dine out, you dine locally. Yes, BBQ Chicken is a global Korean Fried Chicken chain with a location that apparently my wife and son visited back home but it didn't make our experience any less enjoyable. Except for the fact that when we ordered a side of sauce, we failed to ask about allergy information. My son has a severe peanut and tree nut allergies so we always bring a card with translation in the local language. While we asked about the chicken, when we ordered the sauce from a different server, we failed to follow up. Luckily he only experienced some nausea(ok a lot) but we didn't need the epi pen, thank God. His reaction came well after our meal so I can say we enjoyed it. Chimaek is the word for fried chicken and beer in Korean and it is a winning combo. I loved it but it was also for the vibe. A man came up to us, brought a plate of french fries and struck up a conversation, all in the name of being welcoming. It was the definition of why global traveling is nourishing to the soul. You connect with people in such a meaningful way because when you fight through a language barrier, you cut through so much BS and look into the soul of a person.

Ultimate Beef lover food tour experience

The Vitals: the spot: Hanwoo Beef Market experience from Airbnb  the eats: Korean BBQ featuring Hanwoo Beef aka the "Kobe beef of Korea the bucks: $$  the full nelson: The ultimate beef lover experience featuring Korean BBQ First off I will have a video about this excellent Airbnb experience soon. For now I'll say this: it is the ultimate beef lover experience when it comes to Korean BBQ. And it's worth every penny of the of the $90 it costs. Our guide, Hyeung was a real gem: a true food lover, knowledgeable and friendly. My tour had people from France, Israel, Germany and the US. We even had a pastry chef from France who happens to be now working in Seoul. He sang the praises of the food in Seoul, even going so far as to say the French food there was better than Paris. Better than Paris. Ok, on to the beef. Imagine Toro, the fatty belly of bluefin tuna but beef. A little goes a long way. It's expensive but a fraction of what premium beef costs elsewhere. Our guide gave us a tour of this massive industrial food market and handpicked his favorite butcher stall. I've never experienced a meat market of that size and quality level. The beef melts in your mouth. The seasoning is bare bones. All you really need is some finishing salt, which Hyeung provided including Maldon, Korea sea salt and a Texas Smoked Pecan salt. I landed on a little Korean salt, wasabi and sesame oil. It was pure beef bliss. One of the highlights of the trip and all of my food adventures. Period.

Korean Craft Beer(and Korean fried Chicken too)

The Vitals: the spot: Art Monster  the eats: Korean Fried Chicken + craft beer the bucks: $$  the full nelson: The craft beer scene has come to Korea. And they serve fried chicken too. The craft beer revolution has gone global and Korea is a part of the revolution too. My wife picked this place out which was right in our neighborhood of Myeung Dong. The craft beer here is the main draw but they have fried chicken because in Korea, beer and chicken go hand in hand. I recommend taking a beer flight. This landmark pioneering craft brewery in Korea does more than just hoppy IPA's. The dark German beer was quite nice.

What to look for in a quality Korean BBQ place

The Vitals: the spot: Wangbijip Six locations in Seoul, tested at Myeongdong location the eats: Korean BBQ the bucks: $$  the full nelson: Premium Korean BBQ spot Wangbijip might be a Korean BBQ chain(albeit a small one) but it's a premium one. What gives them high marks beyond decor, service and excellent banchan was the fact that they cook over live coals. Unlike some Korean BBQ joints where live coals means a case of black lung from the fumes, the exhaust system which at Wangbijip is a beautiful copper colored piping resolves the coal miner's affliction. You can get Hanwoo beef here aka the Kobe beef of Japan but we opted to spend less and eat the reasonably lucious pork. It ain't Hanwoo beef but it didn't miss it either. We also got this Korean kimchi stew that was pretty damn good too.

Recap

I'm typing this in a hotel in Kyoto, kind of burnt out on eating but also missing Seoul. I can't wait to go back. It's right up there with Tokyo as an elite Asian dining city that frankly makes me question my US residency. They do it damn right here and we could learn a lot from their quality standards and service. While American restaurants seem to find new ways of charging more, in Korea they work harder, cook better and do it all for less.

What is Hot Luck Fest?

Hot Luck Fest is a food festival that takes place in Austin TX curated by renowned BBQ chef Aaron Franklin. The James Beard award winning chef seems to have his finger on the pulse of some of the most talented chefs in the country. Over the course of four days I ate from restaurants in the San Francisco bay area, North Carolina, Philadelphia, Portland, Miami and Austin.

And then there was the booze

No shortage of cold drinks at Hot Luck Fest. I have a soft spot for strong old fashioneds so I hit up Tin Cup Whiskey more than once. Also a fan of the guys at Red Thumb wine. Give them a follow for all your natural wine needs. PS it was hot out so cold rosé helps.  

Hot Luck Fest Day 1

My fav bites right here. Of course one had to try some Franklin BBQ because that's who put the event together. Personally I love steak tartare and this version from Burdell in Oakland was fantastic.

Chip n dip . . . but better

Whenever I see Amanda Shulman from Philadelphia's Her Place Supper Club or My Loup, I'm gonna try what she cooks up. And she has a way with chicharron. Oh and the crab topped pimento cheese wasn't too shabby either.

Phoenix taco game STRONG

Thanks to Hot Luck Fest 2025 I've got a new spot to check out in Arizona. El Chilte in Phoenix can throw down when it comes to tacos. And Chef LT Smith is as cool as he looks.

Hot Luck Fest Day 2

There was serious seafood game on day 2 of Hot Luck Fest 2025. I saw a whole bluefin tuna get carved up, had some killer hand rolls but one dish absolutely took my breath away. James Beard winning Chef Valerie Chang of Maty's in Miami flexed hard with this Nikkei style tostada. Oh and the restaurant helmed by her brother is amazing too.

Hot Luck Fest Day 3: Al Fuego

Well this lived up to the name. Something happened this year at Hot Luck Fest 2025. The chefs just crushed hard this day. More than a few people came upon the conclusion I did: the food was outstanding this year compared to years past.

Best Paella ever

For me at least uses pork jowl and octopus. This was so damn rich and meaty. Like eating moist brisket for the first time. And the aioli only added fuel to the fatty fire.

If Al Pastor could be a salad

So this dish was an uber seasoned pork belly, with a dry roast finish served over baby Belgian Endive and topped with pineapple. And it was from Yeti: the cooler company. Apparently if you sell $400 coolers, you can hire a dope chef to cook at food festivals like Hot Luck Fest.

Jeeves, more steak tartare

So Hot Luck Fest takes place on Memorial Day weekend and that means its sweltering. So steak tartare is always the answer. Especially when it is made by chef Michael Fojtasek of Olamaie who also won a Michelin Star. Yeah, I had like three of these.

Hot Luck Fest Day 4: B R U N C H

And then there was brunch. Look, after day three I was ready to call it quits but I wanted to drag my wife out for a Bloody Mary on a Sunday. It was kinda sticky hot that day so we didn't last long. The food still hit. I had an espresso martini that was amazing and a delish cannoli that ate so fast I never took a pic. But the best bite of the day? This fried oyster benny from Poole's in Raleigh NC and the english muffin was made from Chef Sarah McIntosh of Epicerie. I had three of these.

Hot Luck Fest 2025 recap

Full disclosure: I was given passes and promoted the fest. That being said I have been going since 2022 and will be back in 2026. Here is the breakdown:

• If you only go one day, go on Saturday for Al Fuego
• Get there early and take an uber b/c parking is always challenge + its unlimited drinks
• big lines dont mean the best food. Take an aggressive eater and see which spots are truly the must haves
• Take full advantage of the chefs who visit from out of state. They represent a true culinary elite
• Ill say it before and Ill say it again: Hot Luck Fest is very well curated. Fire up Instagram and bookmark these restaurants

   

Troubadour Barbecue Festival 2025

Last weekend I had the pleasure of attending the Troubador Barbecue Festival in College Station TX. Elite Texas BBQ restaurants and chefs met up on the campus of Texas A&M for a day of barbecue, music and fun. Now, I was a guest, so yes I was gifted tickets and in fact worked with the team to promote the event. But . . . I was truly impressed with what I experienced. There was no way I could experience all 30 BBQ offerings but I did hit up more than my fair share. Here are a few of my favorites.

The Vitals: the spot: Vaqueros Bar-B-Q 965 Garden Park Dr, Allen, TX 75013 the eats: Chicken Mole

  Vaqueros Bar-B-Q wasn't the only mole offering at Troubador Barbecue Festival but they did get the memo. Because Troubador is a food festival, there more than a few tacos being served. But tacos are very much a part of Texas Barbecue, especially these days. Aside from needing a few napkins to wipe off that gorgeous chocolate brown sauce, this taco came with zero regrets. The Vitals: the spot: Opie's Barbecue 9504 State Hwy 71, Spicewood, TX 78669 the eats: Brisket

Opie's is one of the few old school Texas barbecue joints that does Brisket like the new school ones. Granted they don't go back nearly as many years as the Lockhart restaurants, the vibe in my mind is similar. The brisket eats like a Texas Monthly top 50 spot. As tender as one seems to expect these days.

The Vitals: the spot: 2M Smokehouse 2731 S WW White Rd, San Antonio, TX 78222 the eats: Smoked and seared Teres major steak Troubador Festival worked with 44 Farms who supplied the pitmasters with their exceptional local Texas beef. This included seldom used cuts like Teres Major. Cut from the shoulder, the steak is a relatively new cut and prized by chefs who called it the "bistro steak". 2M smokehouse, located in San Antonio TX, did a fine job on the smoker with this steak. Superbly beefy and remarkably tender. Of course it helps when the cut is from a great rancher like 44 farms. Worth looking for at a reputable butcher. The Vitals: the spot: CM Smokehouse mutiple locations in Austin TX the eats: Barbacoa tacos I've song the praised of CM Smokehouse before on this blog and for Austin Monthly Magazine. The mind of Chef Cade Mercer is the mind of a chef who also has a mind for barbecue. His slow cooked beef cheek barbacoa was what the doctor ordered, even on the hot day that was Troubador Festival. The Vitals: the spot: Teddy's Barbecue 2807 N Texas Blvd, Weslaco, TX 78599 the eats: Barbacoa tostada & Pichana Teddy's Barbecue just might be the final push that gets me to head down to the Rio Grande Valley. Sure, I could go for the James Beard award winning taco spot but why not kill two birds with one stone. The mole on the barbacoa tostada was right up there with the best I have ever had(spoiler alert it is here in Austin). And the Pichana was some of the best steak I have ever had.

Troubador BBQ festival recap

It's not cheap but it all you can eat and drink. And I certainly covered the eating. Sadly I had to drive back home that day so no whiskey for daddy. That being, when I go back next year, I'll be spending the nigth  

Where to eat for AAPI Month 2025

American Asian Pacific Islander month aka AAPI is a celebration of heritage from Americans whose story began in the Asian continent and the great Pacific. What it means to me is an opportunity to celebrate the immense diversity of foods that come from the largest population by continent. Grab a fork, chopsticks or your bare hands because we are diving into my fav Asian restaurants from across the country. 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

Rowdy Rooster NYC

I first experienced Rowdy Rooster back in 2023. To this day it was the most intense fried chicken experience I have ever had. The heat was to the point of being on Man vs Food, at least to me, and I can handle some spice. But unlike some wing joint that dumps spice concentrate on the food, this had tremendous complex flavor. Worth the sweat and PS - I only got the four, the Rooster goes up to 5. You might be playing with fire but I'd say AAPI month 2025 is the right time to find out. The Vitals: the spot: Kalaya 4 W Palmer St, Philadelphia, PA 19125 the eats: anything and everything the bucks: $$$ the full nelson: Real Deal Thai flavors with elevated ingredients

Kalaya Philadelphia

I haven't been to Thailand . . . yet but for now, the best Thai food I've ever had is at Kalaya in Philadelphia. Chef Chutatip “Nok” Suntaranon won a James Beard for Best Chef in the Mid Atlantic region for her family recipes that utilize premium ingredients. This a practice long overlooked with many Thai restaurants that sought entry into the dining market by serving up affordable prices and varied menus. You will most likely find yourself shelling out a lot more money for Thai food. But when you do, you will not only experience the full depth of Thai cuisine but even honor Thai Americans who have been in the know and so fitting that it happen on AAPI Month 2025. The Vitals: the spot: Lao'd Bar 9909 FM 969 building 4, Austin, TX 78724 the eats: Pork Rinds, Escolar Ceviche, Chicken Wings, Lahb the bucks: $$ the full nelson: Laotian bar food that will question you ever thinking about going to Pluckers again

Lao'd Bar Austin TX

Lao'd bar is one of the most exciting additions to the Austin food scene and perfect opportunity to discover a lesser known Asian food culture: Laotian. Imagine the pungency of lime and fish sauce in the Thai dish Larb and you will zero in Laotian food. In fact some of my fav Thai dishes are in fact Laotian. Chef Bob Somith, a James Beard semifinalist for best new restaurant, also has one foot planted in America. So don't overlook his Pork Smashburgers or the wings, which are my fav in the city. AAPI month 2025 just might peak at this Laotian spot.   The Vitals: the spot: Sea Harbour 3939 Rosemead Blvd, Rosemead, CA 91770 the eats: Siu Mai, Har Gow, all the classics the bucks: $$ the full nelson: Legendary Dim Sum restaurant in Los Angeles 

Sea Harbour Los Angeles CA

An institution for Cantonese Dim Sum for over two decades, it seems like Sea Harbour has been around for longer. Expect a massive dining room, like 8000 square feet of it but don't expect carts. Do expect a chef, Tony He, to be constantly adding items to the menu like black truffle topped Siu Mai. Kill two birds with one stone for AAPI month 2025: your dumpling fix and your black truffle fix. The Vitals: the spot: Burma Superstar multiple locations in the Bay Area the eats: Biriyani, Mango Beef, Whole Catfish the bucks: $$ the full nelson: Celebrated Burmese restaurant with multiple outposts in the SF Bay Area

Burma Superstar San Francisco CA

It's been ages since I've been to Burma Superstar but I remember it being a bright culinary star amongst many the San Francisco Bay Area. Burmese food sits like it does on the map: at an intersection between India, China and Southeast Asia. You can't go wrong with anything on the menu. FYI- you won't be alone dining here on AAPI Month 2025. SF'ers love them some Burma Superstar. And for good reason. And that's my round of up places to eat for AAPI month 2025. Love to know where you will go!

Best Texas Burger List

The Vitals: the spot: Kincaid's Hamburgers multiple locations in Fort Worth, tested at the Camp Bowie location the eats: Cheeseburger the bucks: $7 the full nelson: The most quintessential Texas Burger I have ever tried

#5 Kincaid's Hamburgers

Simple. Perfect. Quality burger.

Originally a grocery store with a full service butcher shop, Charles Kincaid began cooking up burgers made from steak trim. The burgers became a hit and by 1991, Kincaid's transformed into a full time burger restaurant. By 2008, Kincaid's Hamburgers made the pages of Hamburger America, Burger Scholar George Motz's book about the best burgers in the country. The burger was tremendously beefy. And only $7. Kincaid's is a must top for any true burger aficionado and easy choice for this Best Burger Texas list. The Vitals: the spot: Reese Bros Barbecue 906 Hoefgen Ave, San Antonio, TX 78210 the eats: The Verde Burger the bucks: $13 the full nelson: A craft barbecue take on a San Antonio burger tradition 

#4 Reese Bros BBQ

Reese Bros BBQ serves up a "San Antonio bean burger" which starts with a patty(a beef patty mind you NOT one made of beans) that is topped with Fritos(or some corn chip), queso, refried beans and onions. It's their take a on a local burger phenomenon. The patty itself is a substantial half pound of ground brisket trim, seasoned with their 2:1 black pepper to salt brisket rub. Smoked and then seared, the patty is nestled on a brioche bun, and topped with a slice of white American cheese. Being my first time trying a San Antonio Bean Burger, I might have peaked. Which makes Reese Bros easily entry for the fourth spot on the Best Burger Texas list. The Vitals: the spot:Mum Food's Smokehouse and Delicatessen 5811 Manor Road, Austin, Texas 78723 the eats: Smoked Burger the bucks: $15 the full nelson: The new best smoked burger in town

#3 Mum Foods Smokehouse and Delicatessen

The Oak Smoked Burger at Mum Foods Smokehouse and Delicatessen features an 8oz oak smoked patty, with oak smoked poblano peppers, oak smoked poblano aioli and swiss cheese. It is served at a flawless Medium Rare and is my current favorite smoked burger in Austin and certainly a contender for Best Burger Texas. The Vitals: the spot: Jabs Burgers and Fries 111 Congress Ave., Austin, TX 78704 the eats: Excellent Smash Burgers the bucks: $ the full nelson: Some of the best Bang for your Burger Buck Smash Burgers in town

#2 Jabs Smashed Burgers

You can't do a Best Burger Texas list and not include smashed burgers: one of the hottest food trends in the country. Jabs elevates the standard smashed burger with Creekstone Farms beef and the prices are very reasonable, between $9 and $13. Don't forget to ask for extra sauce, it has a Raising Cane's like craving. The Vitals: the spot: Cullum's Attaboy 111 Kings Ct, San Antonio, TX 78212 the eats: Attaboy Burger with Glacé the bucks: $16 + $5 for the glacé poured tableside  the full nelson: the most decadent burger I've had in 20 years

#1 Cullum's Attaboy

Located off the St. Mary's strip, Cullum's Attaboy is the finest sidewalk cafe you're gonna find in San Antonio, maybe in all of Texas. And that burger? The most decadent one I've had in 20 years. A six ounce Wagyu patty from Peeler Farms in Floresville TX is draped with slice of gruyere cheese on house made double egg wash bun. A classic homemade aioli, a slice of raw white onion and an optional but essential house made Glacé sauce seal the deal for this burger that earns the top spot for Best Burger Texas.

Steak in an Air Fryer? Yes, it is possible if you use this method.

Tyler Durden was right. You want to make an omelet, you gotta break some eggs. I wish he told me the same holds true for making steaks in an air fryer. Lately I’ve been noticing air fryer recipes pop up on my Instagram feed, promising perfectly seared steaks. The idea seemed more than plausible as an air fryer is really a convection oven that according to CNET, blows hot air even faster in a smaller environment and more evenly because the food is suspended in basket. I know first hand that it does wonders with Brussel sprouts and frozen tater tots. But what about a $25 New York Strip? As daunting as the idea of potentially ruining a steak might be, I had to try and see if I found a new magical method for cooking steak at home.

The Reverse Sear method

I posted a query about air fryer steaks on my socials and received a mixed bag of responses. One person shared an intriguing method: using the reverse sear with in air fryer. I’ve done this method before in an oven and a pellet grill with sterling results on Standing Rib Roasts, Tri Tips, even large bone in ribeye steaks that run about two pounds or more.

But an air fryer can’t accommodate anything that large. So in order to test the method, I had to shell out some coin for a thick steak that was at an inch and a half thick. I settled on a NY Strip and ran with the method shared by my Facebook follower.

Round One

I set my Air fryer to 280(he suggested 275 but mine went in increments of 10 degrees) and cooked it for 12 minutes, then searing it off in a hot pan, per his recipe. For added measure I used a Meater 2 Plus, which is a wireless smart meat thermometer to monitor the cook, including the internal temp of the steak and the ambient temp of the air fryer. This was single handedly the smartest thing I could have done because it gave me an inside look to what would go totally wrong.

Steak FAIL

My first steak cooked in an air fryer was the worst steak I’ve cooked, maybe ever. I’ve had a few duds here and there but mostly because I went the cheap route and bought a tough top sirloin or a sorry looking steak from a budget grocery store. On this occasion I transformed a beautiful NY Strip into a flavorless slab of beef because by time the steak rested, it was cooked well past medium and that’s a stain I’ll carry with me for a long time

But I did learn about a few important flaws in an air fryer, at least mine anyways. My air fryer runs hot and reverse sear only works when you’re sub 275 degrees(thanks J Kenji Lopez!). Not only did my air fryer run hot, it just keeps getting hotter. This became very problematic while I cooked my steak for the full 12 minute duration that was suggested. Halfway through the cook, the airfryer was running at over 300 degrees.

I was shooting for an internal temp of 115(per J. Kenji Lopez’s recipe) which took about 18 minutes. After that I seared the steak off in a pan heated to 430 degrees per my infrared thermometer. I tried my best to get a respectable looking sear but I knew my steak would be woefully overcooked if I went too long in the pan. The result was an under seared steak, medium well steak. All in all it was a tough pill to swallow but I jotted down my notes, dusted myself off and went back for another round.

Round Two

I coughed up another $25 and tempted the fates once more with my quest for a perfect air fryer steak experience. This time I decided to lower the cooking temp in the air fryer to 250 and break up the cook in half and flip the steak in between. I also decided to pull the steak at a lower temp to 95 degrees to buy myself time to put a really good sear on.

Like before the air fryer ran hot. Though set at 250 degrees I was running at 282 after four minutes. But this time because I split the 12 minute cook time in half, and when I opened the basket, the air fryer cooled down, minimizing the air fryer temperature rise. After the 12 minute cooking time I let the air fryer shut down but I left my steak in there for two minutes while the internal temp rose to my desired temp of 95 degrees. I even let it ride to 100 while I got my pan properly smoking.

Round 2 success

This time I cranked my pan up north of 500 degrees before dropping in the steak. I also brought in a bacon press to ensure a more even sear. I knew the steak’s temp would rise 10 degrees after I pulled it from the pan so I seared it on each side till it hit 123 degrees, which took about 2 minutes a side. After 5 minutes or so of resting, my steak’s internal temp hit 133 degrees and I started carving that steak up. I’m still glowing thinking about how perfect it came out. I conquered steak in an air fryer.

But does this mean I’ll do it again? All told it took 18 minutes to cook the steak which is about the time it would take me to do a pan sear and oven finish. While the reverse sear steak came out well, I find the method becomes downright essential with truly large cuts that can’t be pulled off on a hot grill or a good pan. Usually if I’m splurging on a steak I'm taking the time to build a live fire and the just keep flipping method might be the best way to sear a steak.

So while I can endorse this method of reverse sear in the air fryer, I can’t say if I’ll ever bother to do it again. Unless it’s a rainy night and maybe Tyler Durden is over and he reminds me that I’m not the car I drive or the money in my wallet. And I decide to cook him a steak in an air fryer to remind that capitalism won’t fill your life with meaning but it can cook you a darn good steak.

One of the best food festivals in Texas.

And that is saying something. Austin alone has Hot Luck Fest, Austin Food and Wine and even Austin City Limits Music Festival makes a case to got for the food alone. So what makes Field Guide Fest a standout? Marrying great produce with great chefs. It's all about Texas Farms at the Field Guide Fest. Here were some of my most memorable bites.

The grilled chicken wings from LeRoy and Lewis

You are going to want to grab a few extra napkins. Whole joint chicken wings from Michelin starred BBQ chef Evan LeRoy naps some chicken from Greener Pastures farms and goes town. Smokey, salty and well spiced, it was a miracle I didn't stain my shirt. Finger licking good.

The tamale from La Condessa

One might think the braised beef would be the star of show when it comes to this tamal from La Condessa. But no, it was the masa. Wrapped in a banana leaf it was so rich, tender and moist, I honestly can't imagine why I would eat a corn husk tamale ever again. But if it came from farm to table high end Mexican restaurant La Condessa, I would consider it. Whatever tamale they come up with, this certainly a reason why I think Field Guide Fest is the best food festival in Austin.

The veggie gumbo from Hissy Fit

Two things are new to me: veggie gumbo and Hissy Fit. Turns out I have just been in the dark. Veggie gumbo isn't an accomodation but rather part of the Cajun canon right along with seafood or chicken and sausage. The leafy greens and leeks from Farmshare Austin were just as savory as Andouille sausage and had hints of Chinese cookery as well and that complexity is what makes Field Guide Fest the best food festival in Austin. Looks like I gotta check out Hissy Fit now.

The Roasted Duck from Ling Wu

Chef Ling Qi Wu is the queen of Chinese cooking in Austin TX. Her dim sum at Lin Asian blew me away back in 2019. Now with five restaurant concepts under her name she adds some much needed poultry diversity to Field Guide Fest. Partnering with Belle Vie Farms allows her to bring a smoked duck dish which might make the case for Field Guide Fest being the best food festival in Austin.

The Chicken Merguez sausage from Foreign and Domestic

Typically served in a roll, the chicken merguez sausage was also plated which works well for guys like me watching my carb in take. Foreign and Domestic has been a farm to table fine dining destination restaurant for many years now. For them to join Field Guide Fest was a natural fit. What was not a natural fit was me loving a chicken based sausage as much as I loved this one. My takeaway is that when cooked gently, chicken sausage can be just as memorable as a pork, lamb, or beef version.

Smoked Pork Garden Picnic

Off the visual part of me said "this dish looks too healthy" at least considering I was amped up for a Sunday Funday. Then I took a bite. Smoked heritage pork tenderloin isn't an automatic slam dunk as the lean cut can come out less insta delish like say pork belly. I was impressed. And yes this seems almost like a weekday salad lunch except the flavors were pretty much explosive. Turns out the greens and the carrots from Eden East Farms pack a wallop of flavor. Also am here to bookmark Store House Market in Bastrop TX(30 miles east of Austin). This is the kind of dish that makes me say "when does the cookbook come out?"

The Lamb barbacoa taco from La Santa Barbacha

If you search through my posts you will find a lot of love for La Santa Barbacha. I take people there on food tours and push them out all over my socials including this YouTube video. While I think they have the best breakfast taco in Austin(spoiler alert: must love beef) the lamb barbacoa is frankly waaay better. I begged them to put this on their regular menu.

The Carrot Sorbet from Uchiba

Generally speaking, vegetables in Ice Cream is a "wow you pulled it off food". In the case of Uchiba and their work with the Refugee Collective Farm, its more of a "give chocolate a rest and expand your horizons". First off the farm is a remarkable program that offers refugees work at an organic farm. Uchiba, an Izakaya offering from the formidable Uchi restaurant group makes Willy Wonka level magic to create a carrot sorbet that was a treat to eat as much as it was to photograph.

Field Guide Fest recap

I was happy to have the chance to go but I walked away more impressed. Bonus points for partnering with great farms and the size of the festival was perfect. Very little wait times and plenty of food and drink. I will absolutely be there next year.  

Best BBQ Austin: Rollin Smoke BBQ

The Vitals: the spot: Rollin Smoke BBQ 1700 E Cesar Chavez St, Austin, TX 78702 the eats: "G Thang" Carne Guisada Burrito the bucks: $$ the full nelson: the best late night BBQ in Austin

What makes Rollin Smoke BBQ the best BBQ in Austin?

They are open late and epitomize late night cravings and the best Texas BBQ. Take a look at their full platter and the picture becomes quite clear. Tender brisket, smokey ribs and craft Texas sausage links along with creative sides like you might find at some other great BBQ restaurants in Austin.

What to order at Rollin Smoke BBQ

What makes Rollin Smoke BBQ really stand out among the best BBQ in Austin is their unique dishes. Around Christmas they will do tamales made with brisket drippings they collect all year. But any time of year you can get this:

BBQ Burrito

Named the "G-Thang", Rollin Smoke BBQ has a signature dish(in my mind) that is a burrito filled with Carne Guisada and Mac n Cheese. Carne Guisada is a TexMex classic where chunks of beef(brisket in this case) are simmered in a gravy with Mexican seasonings. The Mac n Cheese is  pasta shells tossed in a blend of four cheeses. Salsa Verde and a Chipotle Crema are the sauces and the whole thing is wrapped in a foot wide flour tortilla warmed in beef tallow. Needless to say this is a gut buster you might want to share but goes down far too easily. Check out the video on YouTube for the full rundown on the Rollin Smoke BBQ experience and see why when it comes to late night, is very much some of the best BBQ in Austin.

Rollin Smoke on YouTube