Yes, that’s chicken fried steak on top of a donut
- Last Updated: 12:40 AM, November 27, 2012
- Posted: 12:14 PM, November 26, 2012
From TV personalities to people you actually know, everyone is eating in Austin these days. The city largely known for its live music, self-proclaimed weirdness and access to barbecue country is now where Asian influences dominate, small plates abound, former food trailers (and trucks) have opened non-mobile homes — and the homage to pork, in name (Bacon, Barley Swine, Salty Sow, etc.) and on the plate, endures.
Even if you didn’t know Austin was the nation’s third-fastest-growing city in population, it’s no surprise that its food scene is expanding in size and range. Uchi and Congress still impress, but they’re so yesterday’s news. So while you’re standing on line for a Tipsy Texan at Franklin (that’s a gooey chopped beef sandwich with incredible sausage and slaw; we know we can’t talk you out of a barbecue stop), map out the rest of your trip with this new and different list.
Egg and Chorizo Taco at La Fruta Feliz
3124 Manor Road; 512-473-0037
Finding the best breakfast taco in Austin is a contentious and subjective search. But when handmade corn and flour tortillas — pressed to order — enter the equation, and breakfast is served all day, the answer is clear: You must go to La Fruta Feliz. This is what locals call Interior Mexican (as opposed to Tex-Mex), and it’s up the street from another burgeoning restaurant row: Manor Road (pronounced Mayner). Of the nine breakfast taco options, egg-and-chorizo, $1.50, is the top seller. It’s clear why. There’s enough chorizo to add salt and zip to the eggs, without overpowering the essential eggy-ness. Of course, just about anything could taste amazing in these tortillas. And did we mention the size? Huge. Everything’s bigger in Texas, right down to the cheapest of eats.
Soup Can Bread at Foreign & Domestic’s Bake Sale
306 E. 53rd St; 512-459-1010
Foreign & Domestic’s killer gruyere popovers are a classic, but the Soup Can Bread, $5, is the must-have of the moment. By the time the Bake Sale opens at 9 a.m. three Saturdays a month, there’s already a line of carb lovers, bikes and strollers through the parking lot. Pastry chef Jodi Elliott knows her bread. She got her start with Claudia Fleming at Gramercy Tavern and worked her way around NYC before returning to her home state, where her in-can zucchini bread, lime and coconut coffee cake, jalapeño cornbread, and brioche are exciting young and old. “I’ve never seen adults so thrilled by the thought of getting to keep a soup can,” Elliott says. Of course, they’re often empty before they leave the lot.