AUSTIN, Texas — The most important step Marlon Rison ever took for his health was the day he quit consuming meat products.

“I remember it was an afternoon. I didn’t have much going on,” Rison said.

He remembers the date too. It was 8 years ago on July 3.

Rison had been a personal trainer for several years and always focused on anything regarding health, exercise and eating.

That fateful day, he watched a documentary called ‘What the Health’ on Netflix.

“I had no idea what I was getting into,” Rison said.

Rison grew up with upper respiratory issues, something his father told him was hereditary.

“Quickly you learn that it’s not what’s in your family as far as your bloodline goes that affects your health, it’s the habits that get passed down from generation to generation,” Rison said.

Rison expected to lose weight once he started a plant-based diet. The power lifter says at his heaviest he was around 380 pounds.

“Within the first 30 days I lost about 30 pounds,” Rison said.

But Rison was amazed by how else his body was changing. Lifelong health problems were regressing until he was seemingly healed.

“High blood pressure? Gone. Acid reflux? Gone. Respiratory issues? Non-existent. Asthma medicine? Don’t need it anymore.” Rison said.

The Victoria native started being creative in the kitchen. He dreamed of a cooking show, but the pandemic halted those aspirations. Rison used a lot of the time reflecting, trying to figure out his purpose. Around this time, Rison’s father found slave purchase papers listing his fifth great-grandfather.

“It’s crazy when you see a receipt for a human,” Rison said.  

It gave him a realization.

“From there I said, ‘man there’s a lot more I can be doing to really thank them (ancestors) for loving me before they knew me’,” Rison recalled.

Inspired, Rison sought to offer the same love to future generations in his family. He found his answer in opening a business and creating generational wealth.

Rison and his business partner, Ericka Dotson, opened Community Vegan making plant-based soul food accessible to communities of color in East Austin.

“Be able to eat foods that are good tasting, remind them of what they grew up eating at home but also happen to be plant-based,” Rison said.

Rison has no desire to convert meat eaters or make people eat at his business regularly. He just wants a chance to educate people. 

“Especially people of color, we just don’t have that education of food,” Rison said. “It’s something we need to do a better job of, and that’s what I’m here to do.”

This is a monthly roundup of Austin’s major restaurant, food truck, and bar openings throughout the Austin area in 2024 so far, listed chronologically. For previous opening guides, check out October. See an opening that Eater Austin missed? Let us know over at austin@eater.com.

This new speakeasy-style cocktail bar opened within the W Austin as part of the whole Block 21 revamp-redevelopment (see: its new hotel restaurant Serenade) in early November. The reservations-only bar serves fancy cocktails. It’s open from 6 p.m. to midnight daily. (W Austin, 200 Lavaca Street, downtown; reservations have to be made online; there are indoor dine-in services)

The first of two openings by downtown Austin seafood restaurant Bill’s Oyster, this one is a casual food truck that opened on November 1 in the reopened pickleball court venue the Other Racquet Social Club (which is run by hospitality group Pursuit Concepts). The lineup includes burgers, fried chicken sandwiches, hot dogs, and vanilla soft serve. Its hours are from 11 a.m. to 9 p.m. Saturday and Sunday, and then from 3 to 9 p.m. Thursday and Friday. (2717 Manor Road, Rosewood; takeout orders can be placed online or in person; there are outdoor dine-in areas)

The Indonesian food truck turned into a physical restaurant in the suburb on November 2. The fuller kitchen still means items like skewers (aka sates) with chicken, pork, beef, and tempeh; alongside other Indonesian dishes like charcoal-grilled chicken with rice. There are plans to add more grilled dishes like seafood and fish. Its hours are from 11 a.m. to 8:30 p.m. Wednesday through Sunday. (150 Sundance Parkway, Suite 400, Round Rock; takeout and delivery orders can be placed online; there are indoor dine-in areas)

The team behind brunch restaurant Paperboy got into the pizza game with this new family-friendly casual restaurant on November 6. in the same neighborhood The sprawling space — formerly New American/Texan restaurant Rosewood — now serves up wood-fired pizza, hoagies, meatballs, chicken wings, and more, along with drinks and frozens. Its hours are from 5 to 10 p.m. Monday through Thursday, 5 to 11 p.m. Friday, 11 a.m. to 11 p.m. Saturday, and then from 11 a.m. to 10 p.m. Sunday. (1209 Rosewood Avenue, Central East Austin; takeout orders can be placed online; there are indoor and outdoor dine-in services)

The pitmaster behind shuttered barbecue truck Wünder Pig opened up this new smoked meats restaurant that focuses on table-service dishes on November 9. The still-casual restaurant serves meats by the pound alongside fancier dishes like smoked crispy duck and wagyu smash burgers. There are also churros, Big Red ice cream, bourbons, cocktails, and beers. Its hours are from 11 a.m. to midnight Wednesday through Sunday. (1521 West Anderson Lane, Crestview; there are indoor and outdoor dine-in services)

The national wine bar opened its first Austin location on November 9. Nicknamed Postino South Lamar, the bar offers wines from around the world, along with cocktails, beers, and nonalcoholic lemonades and palmers. Food-wise, there are wine-adjacent dishes like meatballs, olives, skewers, loads of fruit-cheese-vegetable-meat boards, paninis, soups, salads, etc. Its hours are from 11 a.m. to 11 p.m. Monday through Thursday, 11 a.m. to midnight Friday and Saturday, and from 11 a.m. to 10 p.m. Sunday (1301 South Lamar Boulevard, Zilker; takeout orders can be placed online; there are indoor and outdoor dine-in services)

This new restaurant — from the same family that had run Bep Saigon — serves up Chinese. Chinese American, Vietnamese, and pan-Asian dishes since it opened in mid-November. The menu is full of noodles, pho, vermicelli, fried rice, and much more. Its hours are from 11 a.m. to 9 p.m. daily. (1921 Cedar Bend Drive, Suite A101, North Austin; takeout and delivery orders can be placed online; there are indoor dine-in services)

The company behind sports bars/restaurants Cover 3 and Cover 2 opened this new Texas food-focused restaurant on November 11 out in the Hill Country with pretty views. The kitchen, led by executive chef Steve Warner, serves up New Texan dishes like chicken-fried rib-eyes, braised beef short ribs with jalapeño-cheese grits, yellowfin tuna tartare tostadas, and jumbo Gulf shrimp cocktails. The drinks, overseen by Jimmy Joe Zumwalt, focus on whiskeys, including small-batch and rare ones, as well as cocktails like the frozen Old Fashioneds and the tequila-prickly pear-based Hill Country Hospitality. Its hours are from 3 p.m. to 11 p.m. (8750 West Ranch-to-Road 150, Building 300, Driftwood; there are indoor and outdoor dine-in services)

The Line Austin hotel opened up this sotol-focused bar on November 12. The menu focuses on sotol — an agave-based spirit — sourced from distilleries such as Desert Door and Marfa Spirit Co. There are cocktails made with the spirit and other agave ones, including the Yucca (sotol, Aperol, a lemon cordial, habanero pepper bitters, and soda) or the Dahlia (mezcal, green peppers, sweet corn, and smoked chile bitters). There are also sotol tastings. The Line’s assistant director of food and beverage Brett Dorsey is overseeing the bar directly, and the bar was developed by the hotel’s group director of food and beverage Brett Anderson and the assistant of food and beverage Rachel Coyne. It’s found on the ground floor of the building sharing a space with Veracruz All Natural’s restaurant near the pool. Its hours are from noon to 10 p.m. Monday through Thursday, 10 a.m. to midnight Friday and Saturday, and then from 10 a.m. to 10 p.m. Sunday. (111 East Cesar Chavez Street, Downtown; there are indoor and outdoor dine-in areas)

The long-awaited first Austin location of the popular South African fast-casual chain restaurant finally opened on November 13. On deck is its famous grilled chicken marinated in a flavorful peri peri pepper sauce, offered in multiple ways (various parts, sandwiches, wraps); plus sides like roasted cauliflower, rice, and mac and cheese, plus beer, wine, and cocktails. Its hours are from 10:30 a.m. to 10 p.m. every day (1825 McBee Street, Mueller; there are indoor and outdoor dine-in services)

It turns out event space Tiger Lily — which took over the recently shuttered cocktail lounge Estelle’s that had been run by NoCo Hospitality — includes a new open-to-the-public cocktail bar, which opened on November 14. Beverage director Caesar Schmig — who previously worked at cocktail bars like Garage and Idle Hands and restaurant Comedor — has created a list including cocktails like the Elote with chile-infused mezcal and the namesake Tiger Lilly with vodka and St. Germain. There will be regular DJ sets by Saint Spicer and Alex Alfonso. The bar doesn’t have food, but it will host pop-ups and the such shortly. The bar is run also by the hospitality group Pursuit Concepts (see the pickleball court above) and its landlord LV Collective. Its hours are from 6 p.m. to 2 a.m. Thursday through Saturday. (400 Colorado Street, Downtown; there are indoor dine-in services)

Kimbal Musk, the brother of that Elon Musk, opened an Austin location of his New American restaurant chain in Austin on November 14. Its hours are 4 to 9 p.m. Sunday, 4 to 10 p.m. Monday through Thursday, and 4 to 11 p.m. Friday and Saturday. (400 West Sixth Street, Downtown; there are indoor dine-in services)

The China-based restaurant chain opened its first Austin location on November 15, as reported by Community Impact. The menu focuses on Chinese rice noodle soups with meats and vegetables, with base broths like pork bone, tomato, or pickled pepper. There are also dishes like dumplings and tofu, along with fruit teas. Its hours are from 11 a.m. to 9 p.m. Sunday through Tuesday and Thursday, and then from 11 a.m. to 9:30 p.m. Friday and Saturday. (9070 Research Boulevard, Suite 104, North Shoal Creek; takeout orders can be placed online; there are indoor dine-in services)

This all-day cafe and bar took over what was most recently the only tasting room for Texas cidery Austin Eastciders, which opened on November 15, from the team behind next-door event space Springdale Station. There are coffee drinks and specials, cocktails, nonalcoholic drinks, and the option to add CBD or THC to beverages. For food, there are two food trucks, one with chicken tenders and the other with tacos; plus the cafe offers prepared meals, pastries, kolaches, etc. Then there’s the large kid-friendly outdoor area. Its hours are from 7 a.m. to 10 p.m. (979 Springdale Road, Suite 130, Govalle; there are indoor and outdoor dine-in areas)

The Madrid cafe opened its second American location in Austin on November 15. It’s all about churros, Spanish chocolate, and Spanish dishes like tortillas and paella. Its hours are from noon to 10 p.m. daily. (2072 South Lamar Boulevard, Zilker; there are indoor and outdoor dine-in areas)

It’s the second opening of the month from the team behind downtown seafood restaurant Bill’s Oyster. This one is the Southwestern restaurant led by executive chef Rene Garza, which opened on November 18. The menu is full of Texas, Mexican, and Southwestern dishes such as red chili, duck confit flautas, blue crab tostadas; along with cocktails like a bunch of martinis and frozens. Its hours are from 4 to 9 p.m. Monday through Thursday, and then from 4 to 10 p.m. Friday and Saturday. (1601 West 38th Street, Suite 1, Rosedale; there are indoor and outdoor dine-in services)

The comfort food experts behind Jack Allen’s Kitchen and Salt Traders Coastal Cooking opened this new brunch daytime restaurant on November 21. This means morning dishes with eggs, cheese, and meats, plus accompanying cocktail and coffee menus. Its hours are from 7 a.m. to 3 p.m. every day. (1101 South MoPac Expressway, Zilker; there are indoor dine-in services)

The iconic Austin dive bar run by bar management group FBR expanded into the Hill Country on November 21. Expect a casual bar serving up whiskeys, cocktails, and beers. Its hours are from 2 p.m. to 2 a.m. Monday through Thursday and then from noon to 2 a.m. Friday through Sunday. (8750 West Ranch-to-Road 150, Building 100, Driftwood; there are indoor and outdoor dine-in areas)

Also by the FBR Management group, this new brewery opened on November 22. Overseen by co-partners and head brewers Kirby Kirkconnell and Matt Couch, there are its own beers, house-made hard seltzers, cocktails, and more. Kirkconnell had co-founded Hill Country brewery Oasis Texas Brewing. Its hours are from 3 to 10 p.m. Monday through Thursday, 3 p.m. to midnight Friday, noon to midnight Saturday, and then from noon to 10 p.m. Sunday. (1900 East Howard Lane, Building H, Pflugerville; there are indoor and outdoor dine-in areas)

The Clarksville bakery expanded into Westlake on November 25, with its Americanish daytime menu full of baked goods, sandwiches, salads, and much more. Its hours are from 7 a.m. to 7 p.m. every day. (3663 Bee Caves Road, Suite 4A, West Lake Hills; takeout orders can be placed in person; there are indoor and outdoor dine-in services)

A flash marketing manoeuvre by Still Austin over the weekend allowed patrons to fill empty bottles of Kentucky Bourbon for $1.

In an effort to dispel the misconception that all Bourbon has to come from Kentucky – or, as some joke, ‘all good Bourbon’  – Still Austin Whiskey Co held its first ‘Kentucky Fill Up Day’ on Saturday 23 November. Limited to 500 customers, those who arrived with an empty bottle of Kentucky Bourbon would be allowed to fill it up with a bottle of Still Austin Cask Strength for US$1.

“Great Bourbon can come from anywhere, and we specifically think that really great Bourbon comes from Texas and from Still Austin,” director of marketing Katie Crenshaw said.

The event started to come together when staff members saw that the University of Texas was playing the University of Kentucky for the first time in more than 70 years. Still Austin has partnered with the University of Texas football programme and wanted to capitalise on the opportunity to let the two states battle in other fields as well.

“We definitely wanted to make a little bit of noise,” Crenshaw said. “Kind of say: ‘Hey, we’re going to go beat Kentucky twice in a day.’”

Tickets sold out in less than a minute. Crenshaw says all 500 people showed up “with bells on” arriving in two shifts with various empty bottles, a Pappy Van Winkle included. The distillery did have to adjust its plans last minute, learning they weren’t legally allowed to fill up another brand’s bottle. Crenshaw pivoted and purchased 500 motor fuel funnels, giving attendees a fill up-kit to take home that included a bottle of Cask Strength, a funnel, and a sheet of stickers to decorate their bottles with.

“It ended up working out to our benefit, even more so than we had anticipated,” Crenshaw said, noting that giving people the means to fill their own bottles up has given the event a longer tail on social media. “The content we’ve seen of other people filling those bottles with our juice has been really, really fantastic.”

Crenshaw noted the excitement from the distillery staff and everybody in attendance. They had a number of people visiting from Kentucky for the football game, and some who were able to try Still Austin for the first time.

“Nobody’s ever done anything like this and it truly, in a lot of ways, went off without a hitch,” she said. “We were able to keep that excitement high, even though people were waiting in line for 45 minutes to come in and get their bottle decorated, and get their juice.”

A bottle of Still Austin Cask Strength Bourbon costs US$60, putting the distillery’s potential loss in revenue at US$29,500 with 500 bottles representing roughly two to three barrels of whiskey. Still, Crenshaw said the event did exactly what they hoped it would.

“To us, this wasn’t a loss at all. Even though we did put a couple of barrels into the world with that low price point, I think that the return on it has been tremendous,” she said. “It definitely accomplished the goal of making a statement, of telling a compelling story around Texas Bourbon and how good it can be.”

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