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Texas’s Restaurant Community Is Stoked for the Michelin Guide

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Texas’s Restaurant Community Is Stoked for the Michelin Guide


The Michelin Guide — the international dining review system from the French tire company — has been shaking things up lately. The organization recently awarded coveted stars to a casual taqueria in Mexico, an ice cream shop in Taiwan, and a counter-service Mexican seafood restaurant in Los Angeles. It’s a trend that seems to signal a change in how the organization rates restaurants: No longer are businesses on the Michelin Guide selected based on the relative fanciness of the experience but on the quality of the meal and it’s a reflection of the local dining culture regardless of whether it’s an upscale Japanese omakase or an affordable cart serving barbacoa. What’s next? A barbecue restaurant? That’s a very real possibility now that Michelin’s guide to Texas is finally happening.

Michelin announced its entrance into Texas in July after months of rumors. Its anonymous inspectors have already scouted restaurants in five spotlighted cities — Austin, San Antonio, Houston, Dallas, and Fort Worth — and determined which are worthy of its desirable designations. It took this long for Michelin Texas to happen, a combination of convincing the powers-that-be that the state is a worthy dining region and hefty buy-ins from tourism boards. Now the question is whether Austin restaurants will get actual stars when the full guide is announced on Monday, November 11.

Without a doubt, Michelin is important to diners and the restaurant industry. For users, it’s a handy indicator of where people should eat, especially for international travelers seeking out destination-worthy dining experiences. For the latter, getting recognition from the organization is proof of dining excellence, not to mention a likely economic boost.

There are downsides of Michelin, too — Eater and other publications have covered them extensively — but to the culinary community in Texas, the guide signals a new era in dining and talent cultivation.

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The Texas guide drops on Monday, November 11.
Frank Rumpenhorst/picture alliance via Getty Images
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It seemed like a no-brainer that Texas should get Michelin. Its foodways are particularly distinct, rooted in Indigenous, Mexican, cowboy, Czech, German, and Americana cuisines. “It’s going to be great for the state,” says Sara Mardanbigi, the co-owner and director of operations of Austin Mexican restaurant Nixta Taqueria. “It’s going to bring in a lot of different types of folks into our backyard. It’s exciting to be opening up the doors rather than keeping them closed to others.”

Chef Simone Tong, the co-owner of modern Chinese restaurant Zoé Tong, understands the powerful international appeal of Michelin. Before moving to Austin, her now-closed New York restaurant Silver Apricot had received attention from the guide’s inspectors. “It’s good for people around the world to travel to Texas so they have a reference,” she says.

For others, the Michelin Guide’s arrival feels symbolic of a growing maturity of the Texas culinary scene and respect for its traditions. Zoé Tong co-owner Mathew Hyland believes the inspectors’ arrival in Austin offers people an alternative restaurant “critic” perspective in the city. “It’s nice having this other reviewing criticism to a degree.”

Chefs and couple Lorin and Mathew Peters were part of a group rallying for Michelin’s expansion to Texas. Lorin operates Cookie Rich bakery and Goldy’s food truck, while Mathew works for high-end cocktail bar Prélude and forthcoming tasting menu restaurant Maven. Both alums of three-Michelin-starred restaurant the French Laundry, the pair decided to move to Austin, Lorin’s home state, from Napa Valley in 2017. At the time their friends, chef Thomas Keller of the French Laundry among them, questioned why they didn’t go somewhere with a thriving fine dining scene like New York or Chicago. “‘Why are you taking [Mathew] to Texas?’” Lorin recalls Keller asking. “I was like, ‘Chef, I promise, just watch. Texas is going to get there one day.’” This past summer while Keller was visiting Texas, she revisited the conversation. “‘Alright, Chef, how are you feeling about Texas now?’” she asked. “‘God bless Texas,’ he said. “He gets it now.”

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But it’s not just about external perceptions of the state’s restaurant industry. Others have praised the guide as a new achievement to strive for, keeping and drawing even more young talent to the state whereas in the past some left to pursue stars in a different market. Wesley Lucas, the director of communications for the city’s tourism agency, Visit Austin (which also helped pay Michelin to come to the city) remembers talking to a professor at Travis Early College High School about the recent guide announcement. “She was like, ‘This is such an amazing thing, because now, these young students who want to make a career don’t have to leave Texas, they don’t have to leave their homes.’”

Emily Williams Knight, the CEO of the Texas Restaurant Association, agrees. “Not only can we educate here, but we can tell these young people, who are the next rising talents, to stay in Texas, open your restaurant, and strive for that Michelin designation. It’s going to change the education and interest sides of young people, who are going to drive the future of the workforce and the quality of cuisine here in Texas.”

Along with keeping talented Texan chefs in the state, Michelin will attract out-of-state cooks to Texas too. “You want to move to a city that has that support structure for chefs at that level,” says Lorin Peters.


Michelin translates into money for cities; it’s why tourism boards pay the organization to come to their locales. Governments and business associations see it as a worthy investment in a city’s tourism appeal. The guide practically promotes itself (publications around the world including this one regularly compete to cover its annual lists).

Knight uses Michelin to help plan her trips and points to a frequently cited 2019 survey by consulting firm Ernst & Young that found two out of three tourists would decide to travel to a Michelin city rather than one without the guide, and that 71 percent of tourists would spend more in a city with a Michelin Guide.

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Lucas shares that view. “We certainly see the benefit of growing our international visitations, because they’re going to stay longer, they’re going to spend more dollars.” It’s not just the Michelin-recognized restaurants that would benefit, either. People will spend money on hotels (for which Michelin also awards lesser-known “keys”), transportation, souvenirs, and other unrated restaurant meals.

Chefs like Mathew Peters also see opportunity for independent restaurants to boost their revenue. “Hopefully the influx of tourism helps fill in the gaps where people struggle,” he says, referring to Austin’s slow business seasons like this past summer. “We’re excited about small businesses being able to be profitable by the end of the year because of the attraction of what you’re doing.”


While there are potential positives to Michelin coming to Texas, there are worthy concerns that the guide could change Austin’s dining scene for the worse, moving the city away from what makes its dining scene so special. Even before the guide’s arrival the city was already experiencing a proliferation of tasting menus and costly dining experiences, slowly edging out the accessible, DIY, and at times irreverent community staples that enriched the Austin food scene.

Nixta’s Mardanbigi notes that Austin’s food community is characterized by its “camaraderie and collaboration.” However, when she spoke to restaurant owners in Miami, they shared how everything “became a lot more competitive” after Michelin published in 2022, and chefs began to share fewer resources with others. She hopes that doesn’t happen here. “I think it’ll probably take a lot longer if that were to happen, but I can see that potentially,” she says, adding that ultimately it’s up to the community to ensure they continue to celebrate and uplift each other.

Others worry whether Michelin’s processes take into account the full scope of the businesses and people involved to ensure that alleged bad actors aren’t rewarded.

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Speaking with Eater in July, Joseph Gomez, chef and owner of Mexican food truck Con Todo, expressed apprehension about Michelin’s ability to view restaurants through a holistic lens, taking into account not just the food and service but the overall workplace. He worries that the pressures of earning and maintaining stars could create toxic kitchen environments (see: The Bear for an anxiety-inducing dramatization of the pressures of fine dining kitchens). “It’s going to create more abuse in kitchens [and] higher-ups taking advantage of their employees,” he says. Ideally, he’d like to see the organization be transparent about how they ensure they’re recognizing restaurants offering safe and healthy environments, but he doesn’t trust that it’ll happen.

In recent years, organizations such as the James Beard Foundation have taken on this task, installing new processes for vetting nominees for the James Beard Awards and pledging to improve diversity, equity, and inclusion following a fraught 2020 awards season; the Beard’s effort, while important, has been a bumpy ride at best.

“People are going to start pushing a little bit harder,” Mathew Peters says. “It’s keeping restaurants true to what they are and what they do.”

Ultimately, Gomez believes it’s up to service workers to take care of themselves and band together to hold chefs, owners, and investors accountable by creating their own spaces to share experiences without fear of retribution.

Gomez is also skeptical of the inspectors’ ability to fairly judge Latin American cuisine. “I’m still on the fence with it. I just feel weird about a European guy just judging Mexican food?”

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Close-up of a tray of BBQ (and sides) on table outside the Franklin Barbecue trailer (along Interstate 35), Austin, Texas, May 20, 2010. Among the visible food is brisket, sausage, pulled pork, pork ribs, bread, potato salad, and coleslaw.

Will Franklin Barbecue’s spread see stars?
John Anderson/The Austin Chronicle/Getty Images
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The idea of a seemingly fancy-pants reviewing system coming into Texas — the land where people wear jeans to high-end restaurants or the lack of true fine dining establishments in Austin at least — seems incongruent. But that perception isn’t wholly accurate. Mardanbigi and

Texas restaurants received fact-checking questionnaires from Michelin over the summer, but it’s unclear exactly what those forms indicate. From there, a select number of restaurants received invitations to the Michelin gala in Houston in November, where stars are awarded. Consequently, by receiving an invite one might expect to receive some sort of designation whether that be a Bib Gourmand designation, stars, or otherwise.

Chefs hope that Michelin Texas reflects the state well. Tong notes that the Singapore guide includes food hawker stalls, an essential and unique dining experience in the Southeast Asian country. “They do know how to adapt,” she says. “I hope they know how to adapt to Texas.”

Many of the people Eater talked to predict that the state will receive the first barbecue restaurant star. Mardanbigi believes Franklin Barbecue will get one star. “Aaron [Franklin] is such a stalwart in the city,” she says.

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She and her husband, Nixta co-owner and chef Edgar Rico, have visited several Michelin-starred restaurants in the past few years in California and Japan. To her, the through-line through those experiences was “really warm hospitality” — something that’s definitely achievable in Texas.





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Austin, TX

Bread winners: 10 Austin bakeries you'll love

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Bread winners: 10 Austin bakeries you'll love


Craving something sweet? Maybe something flaky? Austin may be known for tacos and barbecue, but its bakeries are the unsung heroes of the local food scene. We think it’s time to give them the spotlight they deserve.

Whether you’re looking for pastries by day or celebratory cakes by night, these locally owned bakeries are proof that life is butter with carbs.

Comadre Panadería, 1204 Cedar Ave. | Try something new at this Mexican-American bakery (which is a two-time James Beard semi-finalist) like the highly raved-about concha and pink cake.

La Pâtisserie, multiple locations | A case full of colorful macarons is the main attraction at this French bakery, which also offers pastries, cake, scones, buns, croissants, and wine.

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If you’re lucky (like City Editor Morgan was), you may be able to find a frowning gingerbread man at Quack’s 43rd Street Bakery.

Quack’s Bakery, multiple locations | Keeping Austin sweet since 1983, these beloved bakeries make pies, cakes, pastries, and more from scratch with no additives. Be sure to check out seasonal offerings like Pride, Halloween, and Christmas-themed cookies.

Rockman Coffee + Bakeshop, 2400 E. Cesar Chavez St., Ste. #200 | Owned by award-winning pastry chef Amanda Rockman, this newly opened bakeshop is all about caffeine, gluten, butter, sugar, and booze. Grab a rip ‘n’ dip bagel, strawberry cheesecake croissant, or focaccia sandwich.

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Sour Duck Market, 1814 E. Martin Luther King Jr. Blvd. | The neighborhood bakery within this American restaurant + beer garden is not to be missed. Snag a traditional bite like a savory Danish pastry or a creative concoction like the sweet potato-chai bearclaw.

Sugar Mama’s Bakeshop, 1905 S. 1st St. | Desserts are king at this sugary locale that offers classic cupcakes, cookies, lemon + pecan bars, cakes, and mini-pies in-store, with custom offerings available for larger orders.

Texas French Bread, 2900 Rio Grande St. | Currently housed in an Airstream trailer, this small but mighty bakery (serving Austinites since 1981) sells goods on a first-come, first-served basis. You’ll have to visit in person to see the full menu of bread, pastries, and sweets available each day.

Upper Crust Bakery, 4508 Burnet Rd. | This family-owned scratch bakery has it all, whether you want a cup of coffee and a pastry, a smoked turkey sandwich for lunch, or a layered cake to take home and enjoy.

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The counter and display glass display case at Walton's Fancy and Staple in Austin; there are pastries inside the case and you can see the menu behind the counter detailing the dishes. The building's signature red brick wall can be seen behind the counter, and the restaurant's logo is scrolled across the window to the right.

The inside of Walton’s Fancy and Staple is charming as ever.

Walton’s Fancy & Staple, 609 W. 6th St. | Amid a cluster of bars on West 6th Street, this bakery + deli owned by Sandra Bullock is a beacon of sweetness. Its pastries and sweet treats are made daily, but you can also order custom cakes.

Zucchini Kill Bakery, multiple locations | Calling all vegan, gluten, and soy-free folks with a sweet tooth. This woman-owned bakery is a haven for those with dietary restrictions and incorporates the spirit of punk music into its delicacies.

What’s your favorite bakery in Austin? Let us know and we might add it to this list in the future.

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Austin, TX

Texas Longhorns Release First Injury Report vs. Kentucky Wildcats

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Texas Longhorns Release First Injury Report vs. Kentucky Wildcats


AUSTIN — The Texas Longhorns and Kentucky Wildcats have released their initial student-athlete availability report ahead of Saturday’s meeting in Austin.

Texas is listing receiver DeAndre Moore Jr. as questionable due to a foot injury while linebacker Morice Blackwell Jr. is questionable after sitting out for the 20-10 win over the Arkansas Razorbacks last week.

“He’s progressing this week,” Texas head coach Steve Sarkisian said of Moore Jr. during Wednesday’s SEC Weekly Teleconference. “We’ll see if he’ll be ready to go here Saturday, but we’re surely a better team when he’s out there.”

Fortunately for Texas, running back Jaydon Blue was not listed on the report after being seen in a sling following the Arkansas game.

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Here’s the full report for both teams:

Texas vs. Kentucky injury report

Texas vs. Kentucky injury report / secsports.com
Texas vs. Kentucky injury report

Texas vs. Kentucky injury report / secsports.com

Sarkisian provided an injury update on Moore Jr., Blue and Blackwell Jr. on Monday during his weekly press conference.

“I think Blue’s good,” Sarkisian said. “Like I said, he went with us today and worked this morning. So we’ll see how it goes. … Mo Blackwell was out last week. … I’m hopeful we can get him back this week. We’ll see how it goes. … DeAndre got nicked up during the game with a foot injury. Again, those two guys (Blackwell) are integral parts to our program, not only on offense and defense, but on special teams. They’re critical. So hopefully we get both those guys back.”

No. 3 Texas and Kentucky will kick off from DKR on Saturday at

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Other Texas Longhorns News:

MORE: Here Is What The College Football Playoff Bracket Looks Like After Nov. 19 Rankings

MORE: Texas A&M Aggies Coach Slips Up In Press Conference When Asked About Texas Longhorns

MORE: Brent Venables Blasting 5-Star Commit For Visiting Texas Longhorns? ‘Not Committed!’

MORE: Texas Longhorns Remain at No. 3 in Latest College Football Playoff Rankings

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MORE: Texas Longhorns Announce Home and Home Matchup vs. Notre Dame Fighting Irish



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UT Energy Expertise To Guide New Gulf Coast Hydrogen Hub, Bolster U.S. Energy Supply

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UT Energy Expertise To Guide New Gulf Coast Hydrogen Hub, Bolster U.S. Energy Supply


AUSTIN, Texas — The University of Texas at Austin will partner with industry and the U.S. Department of Energy’s Office of Clean Energy Demonstrations to build and expand a hub for hydrogen energy production along the Texas Gulf Coast that will help increase and diversify the nation’s energy supply. UT serves as founding member and lead academic organization.

The HyVelocity Hub (HyV), a regional energy consortium, aims to become the largest hydrogen hub in the nation. It will leverage the region’s high concentration of existing hydrogen production and end-use assets to develop low-carbon intensity hydrogen that can power trucks, industrial processes, ammonia production, refining and petrochemical production, and marine shipping fuel.

“Texas is the nation’s energy capital, and UT is the energy university, and we are no stranger to playing a leading role in America’s energy innovation,” said UT President Jay Hartzell. “The success of the HyVelocity Hydrogen Hub is critical to our nation’s future energy security. We are excited to work with our industry partners and apply our vast energy, business and policy expertise to develop the hydrogen workforce and accelerate production along the Gulf Coast.”

UT will provide expertise to support community benefits activities and hydrogen workforce development efforts. UT, through the IC2 Institute and the RESET lab in the Cockrell School of Engineering, has a significant track record of working with over 80 communities in Texas and bordering states to understand community needs and connect these to economic development initiatives to improve the lives of all community members. The hydrogen proto-hub demonstration facility at the Center for Electromechanics will serve as a key resource for hands-on workforce training activities. UT researchers will also conduct life-cycle and techno-economic analyses for the projects. For example, they will provide the analyses required for meeting emissions criteria, clean hydrogen standards, and cost benchmarks, and will report these data to the Department of Energy.

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“UT Austin’s role in the HyVelocity Hydrogen Hub will be vital to both providing the research and expertise needed to accelerate the global market for hydrogen, and to developing the workforce needed to support the industry’s advancement over the long term in Texas and the Gulf Coast,” said Brian Korgel, the Rashid Engineering Regents Chair Professor in the McKetta Department of Chemical Engineering and the director of the UT Energy Institute. “We are proud to be part of this important project that will advance secure and sustainable energy in the U.S. and all over the world.”

HyV’s work will be at the forefront of maintaining and expanding Texas as a global leader in hydrogen energy development. With $22 million in the first tranche of funding, HyVelocity is expected to create up to 45,000 well-paying jobs over its lifetime and reduce carbon dioxide emissions by 7 million metric tons per year — equivalent to the annual emissions of more than 1.5 million gasoline-powered cars. The Department of Energy is investing $1.2 billion in the project.

As the nation’s premier university for energy innovation and excellence, UT brings an unmatched scale, depth and breadth of expertise and a pragmatic approach to advancing solutions across the full spectrum of energy. Situated in the heart of Texas, UT is in the center of the energy capital of the world. The University boasts numerous top-10 academic programs and a vast community of minds spanning a multitude of energy departments, centers and institutes. UT’s extensive industry partnerships and field research extend from the oil fields of West Texas to the other side of the world, with faculty, students and staff engaged in applied research in hydrogen, carbon capture, wind, solar, batteries and more.



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