Sam Armstrong
Sam Armstrong was first bitten by the culinary bug in 1979 (at the age of six) when his dad took him to The Stallion on Lamar Blvd. for his first chicken fried steak. After sacking a grocery or two in high school, his culinary career has included steering the marketing efforts at Le Cordon Bleu Austin and helping build Central Market's visual identity.
Start ‘er up
The least believable aspect of Sex and the City? The idea that an attorney, a gallery owner, a public relations professional, and a writer...
A Brave New World
Spain is a long way from Rainey Street, but Tapas Bravas, a literal labor of love, has firmly planted the Spanish zeal for passion...
Fresh Air Affair
From Zilker Park to Mt. Bonnell, Austin is a picnicker’s paradise. Fortunately, assembling an exquisite epicurean excursion doesn’t have to put you through hell....
What’s The Big, Juicy Deal?
I’d like a pound of your hard salami. The harried soccer mom stood, hands crossed, ponytail askew, eyes focused on nothing in particular. I...
Watermelon
Watermelon deserves a round of applause. Nothing quite hits the spot in the Texas summer like the cold, sweet treat. Afraid of watermelon fatigue?...
Salad Days
Kick caesar to the curb: your perception of what it means to be a salad is about to get a paradigm shift. While these...
Pass The Plate
For the uninitiated, eating dim sum can be a little mystifying. At its most basic, Chinese dim sum dishes are essentially small plates, like...
Get Up and Go
Brunch can be a bit of a tricky tramp, to be sure. When was the last time you were pumped to get to work on...
