Raphael Brion

1 week ago | theinfatuation.com | Nicolai McCrary |Marisa Dunn |Raphael Brion |Jordan Haro

You’ll probably see a bunch of young people in swim trunks standing around Deep Eddy Cabaret. Many of them stumbled in from Pool Burger, a busy tiki bar that shares a wall with Deep Eddy. That’s how it starts for a lot of first-timers here, at least until they realize how much more relaxed and affordable life is inside of this dark bar. The building has been around for over a century, though it’s only been Deep Eddy Cabaret since the early ‘50s.

1 week ago | theinfatuation.com | Nicolai McCrary |Matthew Jacobs |Max Bonem |Raphael Brion

Since Licha’s is located inside an old house, having dinner here basically feels like you’re already at home—or at least at a friend’s place with a much larger backyard than yours. Come here for a post-work margarita and to try some hard-to-find Mexican food, like the huaraches and tlacoyos. RESERVE A TABLEHold Out Brewing is a one-stop shop that makes some of the best burgers and wings in town.

3 weeks ago | yahoo.com | Karla Alindahao |Raphael Brion |Ashley Day |Sean Flynn |Dylan Garret |Melanie Hansche | +2 more

Now in its third year, Food & Wine’s Global Tastemakers Awards is a best-of list whose mission is to celebrate culture, cuisine, and culinary experiences that are rooted in a true sense of place, highlighting not just incredible food cities, but businesses that lean into the soul of a destination, Whether you visit a city, hotel, bar, or restaurant on this list, book a cruise or a flight with one of the winners, or transit through one of the top-ranked airports, you can be confident that its...

3 weeks ago | theinfatuation.com | Raphael Brion

Tejas Birria really committed to its name, so there’s an expansive menu that includes birria ramen, birria tortas, birria flautas, and a double-stacked birria quesadilla. Sometimes there’s even a birria grilled cheese sandwich on Texas toast. The quesabirria tacos here offer a perfectly balanced combination of beef, melted cheese, onions, and cilantro. There's also a location in Buda.

2 months ago | foodandwine.com | Raphael Brion

Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and restaurant Holiday. “The first time I said that in a restaurant to a server, the look on their face was utter shock and confusion.