Eating on the Fly: Austin
Our contributor Laurie heads to Austin to 'eat on the fly'
Today on The Daily Meal
Austin, Texas, is a layover I’ve been wanting for a long time. I was curious about why people don "Keep Austin Weird" T-shirts and what is so "weird" about it. Turns out, it’s not weird, at all. Just eclectic. And unique. And… not really similar to the rest of Texas. Austin is adorned with painted guitars scattered around the city proper. The city has many live music venues, and I also poked my head into many shops selling guitars and music paraphernalia. According to Forbes, Austin happens to be the nation’s fastest-growing city. And according to me, Austin happens to be one of the best cities for eating. That is my primary interest.
So let’s start with my breakfast, shall we? I ventured out into a hot, humid 100-degree day and stumbled upon Slake. According to the menu cover, "slake" is a verb meaning "to satisfy a craving and quench one’s hunger." For the very cheap price of $4, I tried the "Señor Biscuit." It was made with brisket, scrambled eggs, jalapeño, and smoked Gouda queso. Those flavors blended perfectly together. Brisket biscuit! What a brilliant concept. I wish I hadn’t been so full after that, or I would have stayed for lunch and tried the Brazos Brisket: basil pesto, fresh mozzarella, pepperoncini, fennel, onion, garlic, and olive relish on ciabatta. You can, according to the menu, "make it weird" by adding house-marinated tofu to any sandwich. Additionally, "The Beet Goes On" caught my eye; it is a salad of roasted beets, mixed greens, red bells, shaved fennel, celery, and carrot with Slake’s house-made orange vinaigrette. For $3 you can add… what else… brisket to the top of your salad.
With the heat and the humidity, I really just wanted to go back to my hotel and sleep, but I couldn’t come to Austin and not venture down Sixth Street. Sixth Street is Austin’s "main drag," a historic street, offering a long stretch of music venues, bars, restaurants, and unique specialty shops. After sweating and walking for a while, I found a shimmering oasis: Jim-Jim’s Water Ice. Water-ice is a legendary summertime treat, which is primarily found in Philadelphia. But "Jim" moved to Austin and brought his recipe here. Water-ice is a water-based product made with real fruit blended in fine ice to form a soft, velvety smooth texture. I tried both pineapple and passion fruit (after quite generously being tempted with a few samples before that.) It was the perfect treat for a hot day.
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