Con Todo
Since October 2021, owner and chef of Con Todo Joseph Gomez has been showcasing a taste of the Rio Grande Valley at Celis Brewery.
The eatery sources corn for tortillas, beans and some chiles from Tamoa, an enterprise that purchases surplus corn from small farmers that grow corn for their own consumption, according to its website.
Gomez said the menu items new customers should try are the Bistec Estilo Matamoros taco, Pollo en Mole taco and Alambre taco.
Read the full story by Reporter Dacia Garcia.
The One Pho
With special shipments of leaves from Hawaii and wagyu beef from Dallas, The One Pho presents a Vietnamese and Asian fusion menu with something for every taste palette. The menu has grown by over 30 items since its opening in July 2023, doubling the initial variety offered.
Nguyen said the restaurant serves dishes that can’t be found anywhere else in the city. These items include the hot stone pho, crunchy skin baked catfish, the five-course beef meal and the beef in Hawaiian betel leaves.
Read the full story by Reporter Dacia Garcia.
Thai Spice Restaurant & Green Mango by Thai Spice
Encouraged by the culinary success of family and friends, Vicki and Tut Vicha decided to make their own mark in the restaurant industry 26 years ago with the opening of Thai Spice Restaurant.
Everything at Thai Spice is made from scratch, Vicki said, from hand-rolled egg rolls to chicken dumplings.
Pad Thai is one of the restaurant’s best-selling dishes, offering rice noodles, egg, bean sprouts, cilantro, green onion and ground peanuts. A coconut soup called Tom Kha Soup is also a fan-favorite, Vicki said. The soup is made with coconut milk, chicken or tofu, galanga root, mushroom, scallion, kaffir leaf, and cilantro.
Read the full story by Editor Grace Dickens.
Bouldin Acres
Longtime friends Matt Carter and Matt Davis were interested in partnering up to start a new restaurant business on Lamar Boulevard. They agreed they wanted something unique to fill the large land they were working with—pickleball courts.
In 2020, the ownership pair created Bouldin Acres, a social pickleball space in the Austin community.
In addition to their courts, both Bouldin Acres locations feature a full menu of burgers, wings, tacos and more. The restaurant collaborates with CM Smokehouse, a Texas BBQ-style food truck with innovative BBQ dishes.
Read the full story by Reporter Dacia Garcia.
Tare
What started as an in-home pop-up during the pandemic has transformed into a speakeasy-style omakase—or chef’s pick—restaurant with a twist. Power couple Michael Carranza and Danielle Martinez opened Tare in mid-January, offering an ever-evolving menu served kappo style using seasonal ingredients.
Nestled inside a medical office building and up a secret staircase, the intimate spot seats 12 people, with reservations available Thursdays through Sundays at 5:30 p.m. and 8 p.m. for $135 per person.
Each 15-course menu is selected by Carranza and Martinez, blending flavors from Japan with their South Texas roots.
Read the full story by Reporter Amanda Cutshall.
Phoebe's Diner
Not all heroes wear crepes—at Phoebe’s Diner, breakfast is served daily until the eatery closes at 3 p.m., affording those who are not early birds a chance to enjoy the most important meal of the day.
The brainchild of restaurateurs and brothers Robert and Eric Tran, along with Quang Chau, Aaron Rash and Camden Stuerzenberger, Phoebe’s Diner opened its third location at Gracy Farms in January 2024.
The menu consists of a wide range of breakfast choices, from savory dishes, such as a variety of eggs Benedicts, smoked beet hash and omelets, to the sweeter side with deep-fried or bananas foster French toast. Libations and lunch options, including sandwiches, wraps and more, are also available.
Read the full story by Reporter Amanda Cutshall.
