Interview with Intero’s Owners: Krystal Craig and Ian Thurwachter

The restaurant scene in Austin is changing, and the chefs and owners of Intero, Krystal Craig and Ian Thurwachter, have worked in the restaurants that have defined that change for the last twenty years. From Jeffrey’s to Vespaio Krystal and Ian have set their standards for the food your tongue experiences by learning from the best. From knowing who slaughters your meat to creating their … Continue reading Interview with Intero’s Owners: Krystal Craig and Ian Thurwachter

Austin Restaurants Dedicated to Gluten

In a time where gluten is feared, there are many Austin locations that still serve up bread without fear and a lust no gluten-free allergy can touch. Bakeries are obviously gluten lovers and bakers of delicious fluffy goodness, but this article is about restaurants that undeniably incorporate bread into their food and make it stand out.   Easy Tiger Easy Tiger should have a warning … Continue reading Austin Restaurants Dedicated to Gluten

Central Market Brings UK Cheese and other Mouth Treats to Austin

Central Market is like the lover of food almost lost food forever and created memorials in her name. Food is loved, adored, admired and seen with a lust in every shop. It is a store that’s original aim was to make grocery shopping no longer be a chore, but an experience. You walk the streets of Central Market as though you’re at a farmer’s market … Continue reading Central Market Brings UK Cheese and other Mouth Treats to Austin

Interview with Wrigleyville

Wrigleyville shocked us with their hot dogs, and we had to learn more. The taste of this beef lovingly nuzzled into a fluffy bun, drooling with the juice of a real tomato makes you forsake your memories and pledge allegiance to Vienna and Chicago style hot dogs. The owners even went to Hot Dog Academy to refine their skills before opening the truck. Located down … Continue reading Interview with Wrigleyville

Interview with Chef McHugh of Cured

Co-written by Jason Salas and Ainsley Daschofsky

The interview started by saying how humbled we were to be sitting down with Chef Steve Mchugh of Cured. Chef Mchugh is a man that you want to know. A man to meet before you die, or at least try his food. In the interview, Mchugh divulged that he hopes the food speaks so loudly for him that he doesn’t even have to be at the restaurant. You taste his mind even if he is nowhere near you. For Jason, he is someone you want to aspire to be like as a chef. We knew that this couldn’t be just any type of interview. It had to be from our hearts. It had to have passion and respect for the man we were sitting with. We were nervous. Ainsley and I were ready. This one was going to matter.

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Cured- Our #1 Restaurant

Author: Ainsley Daschofsky

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Every step I took away from the restaurant, concrete and bricks flashing into my eye retina, was like an interference. With a satisfaction so deep that the world couldn’t match, I licked my mind lips over and over. The match as a memory of fire hitting meat.  The memory of lamb ribs on top of me like a lass I’d been imagining for years and had finally won. The fat from the smoked rib charred my teeth with a memory’s gush as the fat spilled down my throat, swallowed into me. Eyes closed, keeping all else away from the brain memorizing every pull of lamb rib. While not memorizing. You can’t memorize what you already know. What your beast knows. Your primal DNA making the taste succulent to your inner knowledge. That’s the thing about flavor. It is no hologram. It was not factory made …until it was. Meat and its flavor is known to every creature that is human. Whether you have McDonalds or not. They can only tap into the buds that scream and dance and cry to their passion. Food. Survival. Instinct. Your brain says meat should be inside it because it is your survival. Cured’s burger was this release from being a part of the world, the modern day, and back into the being part of your insides. The known without speaking. They don’t fuck with meat until it’s a veggie burger or lay down caramelized onions to hide the blood that isn’t there.  Even the cheese goes inside the flavor. They char the blood to the perfect texture and honor its true flavor. They cure while pounding love into it. Eyes closed and mind dripping with bloody sweetness we call Cured our home.

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