FINO's semi-spontaneous late night events are a big hit with the cocktail set, and they've just sent word of a new, last-minute addition. Tomorrow from 9pm-midnight, FINO Bar Manager Josh Loving and Houston legend Bobby Heugel of Anvil will collaborate behind the bar.

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Hundreds of lobsters make their tasty transition to the afterlife this week at Asti, a small, modern Italian trattoria in Hyde Park. The highly regarded and bustling restaurant is owned by culinary power team Emmett and Lisa Fox, who also man FINO. more ›

This year's Hill Country Food and Wine Festival will be the 18th for Emmett Fox. The onetime president of the festival moved to Austin in 1992 with his wife, Lisa, a noted chef herself. Mr. Fox worked as the Executive Chef at Bitter End, Mezzaluna and Granite Cafe, before opening Asti Trattoria with Lisa in 2000. The Hyde Park-based Italian eatery has become known for its sophisticated, creative fare and extensive wine list. In 2005, Emmett and Lisa opened FINO, serving Mediterranean, Spanish and North African-style tapas and small dishes designed for sharing. We recently discussed Austin's evolving food culture, the culinary benefits of travel, and working with loved ones with Emmett. more ›

Edible Austin's winter fundraiser, Eat Local Week continues through Saturday. Area restaurants and markets are participating by donating a portion of their proceeds from locally sourced menu items to Urban Roots. There are just a few more days full of Eat Local events to enjoy - we're particularly excited about the Local Brewers Happy Hour on Friday. more ›

The Informed Drinker is Austinist's new cocktail column. Each week, the city's bartenders tell us what to drink when. If you haven't already, check out last week's inaugural column on East Side Show Room. When it comes to Austin business establishments, FINO is kind of like the Meryl Streep of bars. What praise hasn't already been lavished? What can FINO not do? A stellar brunch. A cunning cocktail menu. Nice waiters, even. It speaks to FINO's spotless reputation that we willingly let Bill Norris, resident mixologist, use us as guinea pigs on the weekends for his divine cocktail inventions. more ›