Where to Eat in Austin During SXSW 2015

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In just a few weeks, thousands of people will descend upon Austin for this year’s South by Southwest Festival (March 13–22), which transforms the “Keep It Weird” city into a thriving hotbed of music, film, and interactive technologies. The 10-day citywide festival is a marathon, not a sprint. People tend to eat (and sleep) in small spurts, surviving on adrenaline, Lone Star tall boys, and whatever free food might be on hand at promotional events or in between shows. But Austin’s culinary scene is just as eclectic as its innovative annual festival, so why not treat yourself in the midst of the madness? Trendy eateries are sure to be packed during prime dinner (and brunch) hours. Most Austin restaurants don’t accept reservations, only seating on a first-come, first-served basis, so with a little planning, whether it’s calling ahead to snag a rare table in advance or simply seeking out popular hot spots outside of peak hours, it’s easy to experience the city’s best culinary offerings. Here are a few suggestions and tips for navigating Austin’s diverse food scene.
GOURDOUGH’S

Where: South 1st Street

Gourdough’s, which promises “Big. Fat. Donuts.” boasts an extremely late closing call compared to other Austin restaurants, staying open until 3 am on Fridays and Saturdays.) Their signature guilty pleasure cuisine is the ultimate indulgence after a long day of alcohol-fueled festival activities. Try one of their extravagant doughnuts—both savory and sweet—like "The Mother Clucker," featuring fried chicken and honey butter drizzled on top of a fried doughnut, or "The ODB," cream-filled doughnut holes rolled in icing and coconut shavings. If you can’t polish off the jumbo-sized portions, you can always save the rest for a grab-and-go breakfast—the perfect tribute to the plucky ethos and frenzied pace of SXSW.
VIA 313



Where: Rainey Street and 6th Street

This local food truck has become the city’s premier destination for deep-dish, Detroit-style pizza. And Via 313 is expecting an onslaught of crowds during this year’s festival, seeing as both of its locations share lots with popular bars that are smack dab within two major SXSW epicenters—East 6th Street and the Rainey Street District. Its Rainey trailer sits in the backyard of craft-beer heaven,Craft Pride, so an hour-plus wait for their tasty pies—baked in square pans to yield a deliciously chewy crust with sweetly caramelized edges—doesn’t feel all that unreasonable. The food truck still accepts to-go orders, so you can call ahead and place your order to minimize the wait. After nightfall, hungry festivalgoers will flock to the trailer en masse, looking to stave off their impending exhaustion—and hangovers. Once you try signatures like "The Cadillac," with Gorgonzola, fig preserves, shaved prosciutto and Parmesan topped with a balsamic glaze, you’ll forget that you ever waited at all.
CLARK’S OYSTER BAR
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Where: Clarksville

The preppy, Wes Anderson-esque vibe of Clark’s Oyster Bar, located on West 6th Street just a few miles west of downtown, is a great palate cleanser during SXSW. Their swift, expert service; impeccable, yacht-club-chic interiors; and superior selection of fresh seafood and oysters make diners feel like they’ve drifted off to sea—or at least far from the gritty din of SXSW. Seating is limited in the cozy dining room and outdoor patio, so we recommend showing up for an early dinner to enjoy their weekly happy hour (Monday through Friday, 3 pm to 6 pm), when their decadent house burger is half price, oysters are 50 cents off, and all martinis and draft beers are $5.
LENOIR



Where: Bouldin Creek

There are only 34 seats in Lenoir’s intimate dining room, so reservations are essential at this buzzed-about Bouldin Creek newcomer, which specializes in a distinctly Texas cuisine that the award-winning chefs like to call “hot weather food.” But a little advance planning and reservation shopping are worth the trouble. Their nightly prix fixe menus offer three-course options ($40) from four categories—land, sea, field, and dream (dessert)—that feature stunning creations like seared antelope heart and bowfin caviar with smoked fish and horseradish. Single off-menu dishes are available a la carte and the European-focused wine list is stellar. We suggest sneaking in as early as 5 pm to secure a table sans reservations or to enjoy an al fresco happy hour (5 pm to 7 pm), when the house wine punch is half-off and free bar snacks are offered in their charming backyard wine garden.
GARDNER

Where: East 6th Street

Gardner, the east side’s newest culinary darling, gives seasonal vegetables the rock-star treatment in a sleek, Scandinavian-style interior, with natural hardwoods and tones that match the earthy cuisine. The highbrow concept, complete with spare portions, sizeable prices, and cerebral dishes centered around unlikely stars like beet salad and sunchoke custard, might set off some people’sPortlandia radar, but serious foodies won’t be disappointed. Despite the veggie focus, diners can still find expertly prepared meat and wild game selections—from Cornish hen to Spanish mackerel—for their main course. Reservations are accepted for small parties, but we suggest showing up for either an early or late dinner—the restaurant stays open until 10:30 pm on Fridays and Saturdays—to avoid the dinner rush.
OLAMAIE



Where: Downtown

Olamaie (pronounced “oh-la-may”) has been turning heads with its upscale twist on traditional Southern cuisine since debuting this fall in a renovated downtown cottage just south of UT campus. The menu is part nostalgic (think creamed broccoli greens and skillet cornbread), and part modern interpretation. Menus change frequently, but their mouthwatering housemade biscuits are beloved mainstays, made even sweeter with honey butter and pimento cheese spreads. Their patio lounge opens at 5 pm for cocktails and dinner service begins at 5:30 pm. While walk-ins are welcome, reservations are highly recommended, especially since there will be private parties during the festival, so be sure to call ahead.
CISCO’S AND JUAN IN A MILLION

Where: East Side
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Breakfast tacos are a daily sacrament for Austinites. It doesn’t matter what time of day or how fancy the establishment: odds are breakfast tacos are on the menu. Unassuming trailers like El Primo and the multitude of Torchy’s Tacos locations top the lists of most festivalgoers, but we recommend iconic breakfast joints Juan in a Million and Cisco’s for an authentic taste of Austin. These two eastside establishments aren’t secret by any means, with cult followings that span generations. Thankfully, their reputations don’t hinge on overblown prices or trendy décor. Juan in a Million is known for its famed Don Juan breakfast tacos, a huge mound of eggs, potato, bacon, and cheese served atop extra tortillas. And Cisco’s straightforward trademarks include migas (generously covered in melted cheese) and huevos rancheros.

Q&A: Cleveland Chef Michael Symon of 'Iron Chef' and 'The Chew'

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Michael Symon may just be the ultimate Renaissance man. The James Beard Foundation Award–winning chef, best-selling cookbook author, and successful restaurateur is also an Iron Chef on the Food Network and co-host on ABC's critically-acclaimed The Chew. In his spare time, the husband and father raises funds for Farm Aid and Autism Speaks, among other charities, and enjoys playing golf and riding his motorcycle through his beloved hometown of Cleveland, a city whose culinary scene he is widely credited with resurrecting. We recently spoke with Symon about why Cleveland is getting so much buzz this year and the forthcoming opening of his 13th restaurant, Mabel's.
YOU WERE BORN AND RAISED IN CLEVELAND AND HAVE BECOME AN AMBASSADOR FOR THE CITY. WHY DO YOU THINK IT'S GETTING SO MUCH ATTENTION THIS YEAR?

It’s a combination of things. I moved back to Cleveland in 1990, and there was no culinary scene here—it has grown tremendously since then. I also think people like cheering for the underdog. We’ve been on a lot of lists where people didn’t shed a great light on our city and we’re clawing our way back up. People enjoy that story about our city. Certainly, the return of LeBron and all of the hotels that are popping up downtown and the Republican National Convention coming is part of it. And the Gay Games were huge.
IN ADDITION TO BEING A SUCCESSFUL RESTAURATEUR AND COOKBOOK AUTHOR, YOU ARE AN AWARD-WINNING CHEF AND TV PERSONALITY. WHAT HAS BEEN THE RECEPTION TO YOUR FAME FROM OTHER CHEFS?

I think I always had the chops to back up the [James Beard] Award, so when I traveled it wasn’t a matter of people not respecting me. I learned to cook in New York in the '80s, so the chefs I worked for coming up were superstars. But the more people like you, the more they hate you. It used to bother me, now it doesn’t. In 1998, I was lucky enough to be named a Best New Chef by Food & Wine—that was a huge break for me. But no one could believe that someone from Ohio hit number one. All the other chefs were from New York, LA, and Chicago. People kept coming up to me and saying, “You’re from Cleveland? How did they find you?”

I love Cleveland because I was born and raised here and I know there is so much more to this city than the suburbs that surround it. And I was never more aware of that than when I won this award. Every time my friends come here now—Mario Batali, Bobby Flay, Jonathan Waxman—they say to me, “God, Cleveland is so much cooler than I thought!” So, I think [the recent buzz] is bringing more people to the city that may not have come otherwise.
WHAT ARE YOU FAVORITE PLACES TO EAT—AND SHOP FOR FOOD—IN CLEVELAND?

If I’m going to get fancy I’ll go to Greenhouse Tavern, Fire, or Flour. Some of the places I really love aren't fine dining, though. I love Big Al’s on Larchmere, Coventry Inn, Superior Pho, andSokolowksi’s. The other place I love is Sterle's Country House, the Slovenian place on East 55th. I go to the West Side Market for kielbasa, bacon, and ham. I get my spices at Urban Herbs. I get my smoked stuff at J & J and Dohars. And then there's the Shaker Square Farmer's Market—I go there a lot, too.

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YOU COME FROM A VERY CLOSE-KNIT FAMILY. HOW DOES THAT INFORM YOUR RELATIONSHIP TO FOOD?

Food has the ability to bring you back to a place. There aren't a lot of things that do that. My mom is Greek and Sicilian so when I smell lamb roasting I’m instantly brought back to childhood—I’m a kid in my mom’s kitchen smelling rosemary and lemon. I think most people have those food memories: an aroma or a smell or a taste that brings you to a different place, whether it’s a trip you took as a child or a great dinner you had with your husband or wife. Food is a great way to remember a story, tell a story, or start a new story.
WHAT MADE YOU DECIDE TO OPEN A BARBEQUE PLACE?

Everyone knows I’m a very meat-centric chef. I think there are some good barbecue places in Cleveland but I don’t feel we have one we can call our own. If you go to a barbeque place they may be doing Kansas City style or Texas style. So, we're creating a style of barbeque that's unique to Cleveland. It will be smoked low and slow over Applewood because we have apple orchards in Cleveland, the base will be brown mustard sauces (like Ball Park Mustard) and instead of doing hotlinks like in Texas, our meat will be kielbasa. We'll have homemade krauts and delicious pickles. When people walk into Mabel's, I want them to feel and smell the city of Cleveland just like they do when they walk into the West Side Market.
HOW DOES CLEVELAND'S FOOD SCENE COMPARE TO NEW YORK'S?

Part of being from Cleveland is that we don’t realize how on point we are sometimes. When I bring someone from out of town to the West Side Market, I hear them gasp. If places like Sterle's or Sokolowksi’s were in New York you wouldn't be able to get in the door. That was the funniest thing about this place in Brooklyn I recently went to with my wife. Here we were with a bunch of hipsters working the place and people are eating kielbasa and listening to polka and there's a line out the door and down the street to get in. In Cleveland, the women cooking the pierogis are from the local church and they're wearing babushkas and the restaurant has been there for 100 years!

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