An American bistroat the corner of Riverside and Barton SpringsCASUAL UPSCALE DINING FULL BAR PATIO DININGHAPPY HOUR SPECIALS WEEKEND BRUNCH 11-320 craft beers on tap Friendly staff and quick service are especially good given the volume of business thispizzeria does. What shines at Frank & Angie’s is the pizza. <strong>The</strong> sauce is made daily, thecrust is thin and crisp, toppings are fresh, and the cheese blend is delicious, a bit salty,and carmelized beautifully at the edges. Don’t miss the cannoli for dessert. It’s one of thebest in town. – Fearless CriticIf you think pizza parlors should be low-key, colorful – and, of course, have great pizza– you’ve come to the right place. – Frommer’sIn defiance of the <strong>Austin</strong> area’s college-fueled pizza saturation, Frank & Angie’s hasfought its way to the top of the pack with its unique, New York-style pizza, ingredientintensivecalzones, and a general Brooklyn-esque atmosphere. – City GuidesGreat freakin’ pizza! – Tibetan Monks508 West Ave • 472-3534 • hutsfrankandangies.comWE THANK YOUTO THE UTMOST,Voted “Best Burger”by <strong>Austin</strong> <strong>Chronicle</strong> readersEvery year for the past 22 yearsEmeril’s Favorite Burger Jointas announced on Good Morning America‘Nuff said Winner,UTmost Liquor Store,2 Years in a Row!AUSTIN!SPEC’SWines, Spirits & Finer FoodsDefining Value42 T H E A U S T I N C H R O N I C L E MARCH <strong>27</strong>, <strong>2009</strong> a u s t i n c h r o n i c l e . c o mCOMING SOON: Bee CaveNOW OPEN: Southpark Meadows• Round Rock (Next to IKEA)• Airport Blvd • Arbor Walk• Highway 71@Brodie Lane(512)366-8260SEE OUR FRIDAY AD IN THE STATESMAN
food44DRINKING DOWNTOWNWine bars have been sprouting up around <strong>Austin</strong> almost asfast as wineries have been expanding through the Texas HillCountry. This is a wonderful trend for folks who live and/orwork Downtown; a nice drop of wine is never too faraway. And given how crowded most of these placesare, more will probably be opening.It seems every place Downtown is offering somesort of happy hour discount, and the wine bars areno different, putting forth a cornucopia of discountdelights for the 4-7pm drinker.We left out restaurants, even if they have great winelists, and bars, such as TRIO at the Four Seasons or IIIForks to name a couple. Though some of these wine bars offersuperb and inventive cuisine, this list is for places that are primarilyfor the love of wine.Cork & Co. (308 Congress, 474-2675, www.corkandco.com): Morethan 300 different wines at retail prices. Take away or drink therewith no corkage fee. Wines also by the glass and in flights. OpenMonday-Friday, 3pm-12mid; Saturday, noon-12mid; Sunday, 1-10pm.Crú – A Wine Bar (238 W. Second, 472-9463, www.cruawinebar.com):Extensive wine list with several brave international choices.Thursday is half-price Champagne night! Light food menu is wellchosen to complement the wines. Open Sunday-Wednesday,4-11pm; Thursday-Saturday, 4pm-12mid.House Wine (408 Josephine, 322-5210, www.housewineaustin.com):A comfy old house with a brief but nicely chosen wine list, all atgood prices. Happy hour is all day every day with two whites andtwo reds available at $5 a glass or $18 a bottle. Food is simplebut geared toward accentuating the wine. Open daily, 3pm-12mid.mulberry (360 Nueces, 320-0297, www.mulberryaustin.com): Likebeing on the Upper West Side of New York. Tight, crowded, andcozy, with good service and a nice selection of wines. Francophilescan find some bargains. <strong>The</strong> bar is open Sunday-Thursday, 5pm-1am; Friday-Saturday, 4pm-2am. Dinner is served daily, 5-11pm,and brunch is available Saturday-Sunday, 10am-4pm.Taste Select Wines (202 W. Cesar Chavez, 478-<strong>27</strong>83,www.tasteselectwines.com): Forty-eight premium wines in an ItalianEnomatic system, allowing you to buy wine by the ounce. Also a verynice selection of retail wines with a $10 corkage fee. Taste alsomakes some of the best bacon you’ll ever have. Open Monday-Thursday, 11am-11pm; Friday-Saturday, 11am-1am; Sunday, 3-10pm.Uncorked Tasting Room & Wine Bar (900 E. Seventh,524-2809, www.uncorkedtastingroom.com): Gorgeous views of Downtown,a nicely chosen wine list, lots of wines by the glass, and an inventivekitchen staff creating delicious food. Open Monday-Friday, 3pm-12mid; Saturday, 3pm-1am; closed Sunday. – Wes Marshall› Actor/director Danny DeVito will bein <strong>Austin</strong> this weekend signing bottles of hisnew Limoncello liqueur at the Twin LiquorsMarketplace (1000 E. 41st, 451-7400, www.twinliquors.com). Saturday, <strong>March</strong> 28, 11am-1pm.› Chefs Tim Kartiganer and Cesidio D’Andreawill present a class on the techniques of moleculargastro nomy at the Culinary Academy of<strong>Austin</strong> (6020-B Dillard Circle, 451-5743,www.culinaryacademyofaustin.com). <strong>The</strong> class is forboth amateurs and professionals and willinclude demonstration as well as hands-oninstruction. $100 per person with a 15% discountif two participants register together.Saturday, <strong>March</strong> 28, 10am-1pm.Retirement and the City 46 Restaurant RouletteliquidassetsEvent Menu <strong>March</strong> 28-April 2House WineUncorked› Kahuna’s Tiki Bar & Grill (6301 W. Parmer,336-7873, www.kahunastikibar.com) celebrates itsgrand opening with a surf-inspired party to benefitthe Make-a-Wish Foundation. Proceedsfrom the event will help fulfill the wish of a localteenager to travel to Hawaii. Surf-movie celebrityRobert August will be on hand to sign posters,DVDs, and photos. Some complimentary foodand drinks will be served. No charge for entry;donations accepted. Sunday, <strong>March</strong> 29, 4-7pm.› Culinary adventurers are invited to attend aclass on Bizarre Foods taught by chef/entertainer/UnitedStates Air Force Survival Schoolinstructor Jerry Pizzitola at Faraday’s KitchenStore (1501 RR 620 N., 266-5666,www.faradayskitchenstore.com). Pizzitola’s menuwill include such unique comestibles as tenderloinof kangaroo, saffron rice stir-fry with barbecuescorpions, bow-tie pasta with basil pestoand giant Oaxacan crickets, and vanilla-bean icecream with chocolate-ant wafers. If this soundsyummy, the class costs $60, and reservationsare necessary. Wednesday, April 1, 6pm.› Aspiring chefs interested in studying abroad willwant to attend an information session presentedby Italy’s University of Gastronomic Sciences(www.unisg.it/eng) at the Habitat Suites(500 E. Highland Mall Blvd.). To attend the freesession, e-mail name and phone number tod.szanto@unisg.it. Thursday, April 2, 7-9pm. – V.B.W.PHOTOS BY JOHN ANDERSONfood-o-fileBY VIRGINIA B . WOODWhile thousands of loyal fans were tryingto snag invitations to her big party at MaggieMae’s last week, media queen Rachael Ray,her musician husband John Cusimano, anda film crew from her Rachael’s Vacation programwere enjoying a delectable farm-to-tablemeal prepared by Dai Due chef/owner JesseGriffiths at our favorite urban organic garden,Boggy Creek Farm (3414 Lyons,926-4650, www.boggycreekfarm.com). <strong>The</strong> crewalso visited Olivia (2043 S. Lamar,804-<strong>27</strong>00, www.olivia-austin.com) and shot footageof chef/owner James Holmes shoppingfor ingredients at the farmstand. We’ll let youknow when the segment is scheduled torun… Speaking of urban organic gardens,gardening and healthy eating advocates allover the country celebrated last week when itwas revealed that a group of Washington,D.C., elementary school students helped firstlady Michelle Obama begin planting anorganic kitchen garden on the lawn at theWhite House on <strong>March</strong> 20. Some produceand herbs from the new garden will be usedin the White House kitchen, and some will bedonated to a neighborhood soup kitchenwhere Mrs. Obama volunteers… Kudos toTexas Culi nary Academy (11400 BurnetRd., 837-2665, www.tca.edu) wine educator“Miss Jane” Nickles, who was named theUltimate Culi nary Educator in a competitionheld at the inaugural summit of theFoodservice Educat ors LearningCommunity last month in Charleston, S.C.Nickles’ winning presentation, a 15-minutewine-tasting class titled “Ready, Set, Sip”was described as a “combination of lecture,stand-up comedy, beat poetry, rap, and interpretivedance”… I’m amazed by the proliferationof wholesale and online custom bakeriesaround town recently. Sharing the variety ofsweet samples has made me very popular ateditorial meetings at the office. After yearson the West Coast, dessert maker MichaelHurd, who styles himself as the CinnaMan(673-0565, cinnamandesserts@yahoo.com), hasreturned to <strong>Austin</strong> with a tasty line of cheesecakes(his specialty), cakes, cookies, tortes,and tarts for any and all special occasions.Alexan dra Bruskoff provides the imaginationfor Alexandra’s Cookie Dreams(482-8210, www.alexandrascookiedreams.com), anonline bakery featuring a delectable line ofsignature cookies that can be custom packagedin bags, boxes, and tins to solve everypersonal, corporate, retail, or wholesale giftgivingdilemma. <strong>Austin</strong> native Laura Livelyoffers two sizes of delightful cupcakes (regularand miniature poppers) for every occasionthrough L’s Cupcake Cafe (689-7566,www.cupcakecafeaustin.com). We’re told the1,000 cupcakes she served at the annualprerodeo Cowboy Break fast disappeared inless than an hour. Former baking and pastryinstructor Angela Giles turns out customsculpted cakes and elegant miniature dessertsfor weddings and other celebrations ather Blue Note Bakery (4201 S. Congress,797-7367, www.bluenotebakery.com). Check outher work online, and then make an appointmentfor samples and consultation.a u s t i n c h r o n i c l e . c o m MARCH <strong>27</strong>, <strong>2009</strong> T H E A U S T I N C H R O N I C L E 43
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