Bar manager Jeff Hammett brings humor and a bit of snark to the approachable cocktail menu. While he's all for the the fine craft cocktail movement, he doesn't like to take himself too seriously. "Never call me a mixologist", he warned. Fun and flavor are on the forefront of his creations and each quirky name has a story to tell. More

The menu showcases a pretty wide range of classic and modern cocktails, but their collection of creative whiskey libations is particularly impressive. On chillier evenings (by Texas standards), you'll want to unwind with a Duck Fat Sazerac (and an order of the velvety truffle egg custard on crusty bread.) Not in Texas? You can still enjoy Brandon Burkart's drinks, since he was kind enough to share the recipes with us. More

As just about any drinker of soda in certain parts of Texas could tell you, Dublin Dr. Pepper is the cane-sugar equivalent of the version you'll find in the rest of the country. It's marketed much as Mexican Coke is, preferred by many for its lack of corn syrup and its old-fashioned glass bottles. Or, at least, it was, until last week. More

"This was where we'd come for breakfast after big nights out," said a Houston-native friend as we stood in line to order at Goode Company Taqueria. And I could see why. More

While many versions rely on greasy eggs or fried tortillas for flavor, Cochineal presents a large pile of gently scrambled eggs tossed with wide, soft strips of corn tortilla. What really sets these migas apart from others I've had is the quality of the vegetables. Cochineal has its own garden, and they put it to good use. The eggs are tossed with big pieces of juicy tomato, crisp red and green peppers, and deep purple onions. More

Texas might be famous for many of its culinary contributions—brisket barbecue, for instance, and a sizzling-hot platters of fajitas—but coffee? Maybe not yet, but Mike McKim of small-but-mighty Austin-based specialty coffee roaster Cuvée has something to say about that. More

The Dirty Sanchez is a vegetarian hangover helper that's every bit as sloppy and satisfying as its meatier counterparts. A fried poblano is the centerpiece, with that pepper's great ability to taste reasonably tame and vegetal on first bite, but build to an ever-increasing heat. More

I often finding myself reaching for chips in the cupboard after a long night out—my salt cravings go from their usual moderate levels to something downright urgent—so I think I've found a new favorite breakfast taco in the Migas Tacos at Veracruz All Natural, a juice and taco truck in an Austin gas station parking lot. More

How often does a happy hour sign outside convince you to actually walk in? We were technically already headed to the Liberty Bar in Austin, but the chalkboard sign out front confirmed this was the right place, right time. "Hoppy Hours 4-9, Ery Day Fools!" (How convenient, that's today.) More

When you see a Caramel and Sea Salt Milkshake on a menu, you order it. It's the wise thing to do. This one from Hopdoddy (read more about the burgers on AHT soon), the hopping burger-and-beer hang in south Austin, is still more proof that the salty dessert phenomenon is not, and should not, going anywhere. More