![_It's a Hoot Night: The Kinks at Hotel Vegas [Show Preview]](http://austinist.com/assets_c/2012/05/thekinks-thumb-250x250-716040.jpg)
Laissez les bon temps roulez! “Pass a good time” during Lustre Pearl’s Last Crawfish Boil this Sunday, May 20 at 4:00 PM.
Food
Friday, May 18, 2012
Food: Lustre Pearl Hosts Final Crawfish Boil of the Season This Sunday
Tuesday, May 15, 2012
Food: Chef Sonya Cote To Serve Up Oysters And Axis Deer At May's Homegrown Revival Dinner
When it comes to sustainable eating, it's pretty widely known by now that eating locally produced food is one of the best things we can do for the environment. But taking advantage of what's available in our own backyard can have an added benefit when it happens to be an invasive species. The May installation of Chef Sonya Coté's Homegrown Revival Dinner will feature "Axis and Oysters" -- one of which is a classic from the Gulf, while the other is an invasive species of deer that was introduced to Texas from India in the 1930s.
Wednesday, May 9, 2012
Food: Larry McGuire Strikes Again - Clark's Oyster Bar To Open In 78703
In a continued quest for culinary world domination, Larry McGuire and Co. will add another restaurant to their prolific portfolio before the close of 2012. The overachieving group of restaurateurs announced plans for Clark’s Oyster Bar in a recent interview with Texas Monthly. Housed in the former Portabla space, the restaurant will be a smaller scale spin-off of the South Congress hot spot Perla’s Seafood and Oyster Bar.
Tuesday, May 1, 2012
Austin Food + Wine Fest Seminar Recap: Pro Baking Tips From Christina Tosi of Momofuku Milk Bar
Some personality types are drawn to baking because of the certainty it offers -- follow the directions precisely, and you're almost guaranteed a delicious outcome. The best cooks, on the other hand, usually take a more haphazard route. But Christina Tosi, founding chef and owner of Momofuku Milk Bar in New York, says the approach at her bakery is, "a very 'don't take yourself so seriously' process. I bake with a cook's mentality -- I'm not so precise."
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