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.
Mighty Men
Seared foie gras atop Poteet strawberry pound cake with a cabernet reduction, finished with red onion marmalade. Wild game enchilada with mole and tomatillo...
Finding Her Sweet Spot
Stop. Close your eyes. (Not really, keep reading, just pretend like you’re closing your eyes for effect.) Now think of something boring and predictable....
Perfecting the Plate
For many people, a night at a restaurant is like a night at the theatre. They take their seats with anticipatory enthusiasm, share what...
Udderly Unique
Amy’s Ice Creams’ catering manager comes as is. On first meeting, she’s clearly unpretentious, energetic, open, and bright. She sports an attention-getting fauxhawk, eye-catching...
In Tune with Taste
Yeah, sure, it’s a total cliché by now. You know you’re from Austin when you’ve had a straight male stylist, a gay male plumber,...
Culinary Head of the Class
Let’s face it – gay guys who think they can whip up a killer meal in a stunning setting are a dime a dozen....
Locally Grown Grub
34th Street Café
Chef Justin Raiford doesn’t fit the early-20s slacker mold. Armed with a degree from Texas Culinary Academy, the evening chef de cuisine...
Dishing it Out
Austin is brimming with hundreds of colorfully eccentric, locally owned eateries serving up some of the country’s most mouthwatering morsels. From savory breakfast tacos...
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