@eater
Eater
Postcard auto-generates content from this account to provide the most up-to-date info from the web.
389K
Postcards
10.9K
Cities
0
Lists
Postcard auto-generates content from this account to provide the most up-to-date info from the web.
Chicken wings restaurant · Zilker
"A rare exception to the big wing chains, this food truck fries French-cut “chicken lollipop” wings that are juicy with a deep crunch and come in a focused set of standout flavors. The chile-limón seasoning—fresh lime juice and Tajin—makes cheek-puckering magic that pairs perfectly with ranch, and on the sweeter side the spicy pineapple uses Sriracha and real bits of pineapple that cling to the wings for the best bites. Lime pepper deserves a permanent spot, and for sides we go tater tots over fries, which edge them out in flavor, seasoning, and shareability. The Buffalo doesn’t hit the classic vinegar-butter-spice trifecta, leaning pepper-forward; it’s still a good, moderately spicy pick, but Buffalo purists may want to steer clear. There are three trucks; the best stop is the one parked at Barton Springs Saloon—not because the food is different, but because it’s in front of the best bar." - H. Drew Blackburn
Bar · Zilker
"Best paired with a visit to the Tommy Want Wingy truck out front, this is the best bar the trucks park in front of, with a large selection of beers on tap and an excellent vibe. It’s a chill sports bar that doubles as a true dive." - H. Drew Blackburn
Sandwich shop · Green Lake
"The Reubens and Dragons Reuben riff’s pastrami made me feel like a moron, because I would describe it as… meaty? Extra meaty? It tastes deep and dark-red, like it came from the body of an animal, and I wanted to take it out of the sandwich and eat it by itself to figure out what was going on with it. Layers doesn’t make its own pastrami — it no longer bakes its own bread either — but co-owner Avery Hardin is a wizard at assembling top-flight ingredients into novel twists on classic sandwiches. This one subs spicy-sweet kimchi slaw for the usual sauerkraut and swaps melted Tillamook cheddar for Swiss cheese. It’s a messy (and yes, meaty) wintry treat — get it while it’s still on the menu." - Harry Cheadle
Bakery · Ballard
"This longtime farmers market stand now has a brick-and-mortar on Market, and that’s fantastic news for pie fans. I ordered a sampling of pies and loved how different they all were: The chocolate chess pie was incredibly rich and almost fudgy, the coconut was light and flaky, and the sour cherry might have been the best of the lot, with a tartness that contrasted really nicely with the buttery crust." - Harry Cheadle
Pizza Takeout · Seattle
"Everyone is talking about this cheese pizza, which is actually almost impossible to get (they literally can’t make enough to keep up with demand). Out of professional obligation, I navigated a cutthroat pre-order system to secure a cheese pie, and… it’s good! The crust is more charred than chewy, but the really special thing is the sauce, which is herb-forward, savory rather than sweet, and finely textured (it uses “milled tomatoes,” according to the menu). Hopefully A.K. will be able to scale up its production soon so more people can check this out." - Harry Cheadle
Mexican restaurant · Fremont
"These tamales are a classic at this point. You used to have to get them at a little takeout window, but now Frelard Tamales is located inside El Sueñito Brewing on Leary (the two businesses are owned by the same couple), where there is ample seating — plus you can enjoy your tamales with a beer or, in my case, a cinnamon-forward horchata. The masa is warm and not too dense, and the fillings are always packed with flavor. The pork belly and mango-habernero tamale special was just the thing on a chilly pre-Thanksgiving day, with a tinge of sweetness that cut through the spice." - Harry Cheadle
Restaurant · Montecito Heights
"Set in a former church banquet hall in Hermon, this New American, steakhouse-leaning neighborhood chophouse from Last Word Hospitality pairs a produce-forward California sensibility with classic grill-house comforts. Chef David “DK” Kolender (ex-Dudley Market and Tartine) leads a menu that reframes favorites—scallop crudo on crushed sun-dried tomatoes, tuna carpaccio with chile oil, steak tartare with salsa macha, fried coconut tiger prawns in sweet chile ’nduja sauce, and bacon-and-cheese potato fritters—alongside salads like a miso-mustard greens and citrus panzanella with ’nduja croutons. Mains range from mushrooms bourguignon over brown-butter polenta and whole grilled branzino with toum and lemon to the Ode to Chez cheeseburger (a thick-cut patty with soubise fondue, Bordelaise onions, and Dijon on a sesame-dotted milk bun), steak frites with au poivre, and a 30-ounce grilled rib-eye with chermoula and steak sauce; pastas include a two-sheet lasagna vongole and a ragu Bolognese topped with whipped ricotta, with lemon baked Alaska and skillet cookies for dessert. The bar, by Eric Alperin and Angus McShane, organizes cocktails into “Before the Meal,” “Ice Cold,” and “Martinis,” spanning vermouth on the rocks and a foamy Garibaldi to a $9 Tiny ’Tini, the Hermon’s Classic with smoky or blue cheese olives, and the Chef’s 50/50 served on a block of ice, plus a yuzu margarita, daiquiri, and espresso martini; Evelyn Goreshnik’s wine list pulls from California, Oregon, Italy, and France with glasses starting at $14. Holly Fox’s design—with Wick Architecture—preserves Art Deco bones and Craftsman character via upholstered booths, warm wood floors, exposed beams, and a brown-tiled U-shaped bar that looks into the kitchen, giving the 89-seat room a collected, neighborhood feel; the restaurant opens December 3 and operates 5–10 p.m., Wednesday through Sunday, with reservations on Resy." - Rebecca Roland
Vegan restaurant · South of Market
"An opening tenant at Saluhall in the Civic Center, this spot is closing on Thursday, January 1, with co-owner Wenlock Nau citing “slow sales, high turnover, and street conditions in the area.” Their struggles were compounded after Saluhall operator Kerb Food left the food hall and the restaurant’s contract terms changed, requiring “more hours and higher labor costs” they couldn’t cover." - Dianne de Guzman
Live music venue · Mission
"A Mission favorite restaurant and music venue will close on Sunday, December 28; in an Instagram post, owner Marco Senghor called the decision “incredibly emotional,” saying “sustaining such a large space has become too difficult in these times.” The team is looking for a new space and plans a final party for Saturday, December 20: “The baobab bends, but it never breaks.”" - Dianne de Guzman
Bar · Temescal
"A Telegraph Avenue staple for nearly a decade has gone quiet, with owner Hillary Huffard saying the last few months were “especially slow” and that “it just became impossible for cash flow to sustain day-to-day operations.” Although already closed, an official farewell party is planned in November, and the team thanked the community for its support." - Dianne de Guzman