Forklore
All other forms of entertainment considered, going out to eat is the one ticket everybody buys, whether it's fast-food cheap seats, big-steak luxury boxes or the chicken-fried arena seating in-between. Let American-Statesman and austin360.com restaurant critic
Mike Sutter be your all-access guide to the Central Texas dining-out scene.
In more than two decades at the Statesman, Mike's been a copy editor, Sunday editor, Page 1 designer and, for the past 14 years, XL art director. But after more than 700 XL covers, nine XL Dining Guides, managing the hundreds of listings in our restaurant database and writing stories about doughnuts, Vietnam and the Incredible Hulk, he'll finally be able to put his nine years of fancy restaurant job experience (thank you, drive through) to good use. This means he can write about trailer tacos on South Lamar, $250 anniversary dinners at Hudson's, smoking a cigar with Michael Moriarty at Louie's 106, brewing his own Anderson's Coffee stout beer and freeloading at kids-eat-free nights all over town.
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The entry titled "Kreuz, Frank, Parkside make Esquire's 'Where Men Eat' list."
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2010 > March > 15 > Entry
By Mike Sutter
| Monday, March 15, 2010, 12:41 PM
In its April issue, Esquire magazine singles out three area restaurants for a feature on “Where Men Eat.” Downtown spots Frank and Parkside are joined by Kreuz Market in Lockhart (at right), which the magazine calls “the best barbecue town in Central Texas (and, by extension, on earth).”
If you can’t wait for the issue to hit newstands March 23, here’s what Esquire says about our local haunts:
• Frank: “The go-to dog from these “purveyors of artisan sausage” is a twist on the mythical jackalope - a local antelope, rabbit, and pork sausage smothered in huckleberry compote and applewood-smoked cheddar. There’s apparently veggie dogs, too, but we’ve never seen anyone order one.”
• Parkside: “Sixth Street is Austin’s nightlife nexus, and chef Shawn Cirkiel’s Parkside combines a second-floor lounge, a first-floor casual restaurant, and a steel-topped oyster bar where you can knock back a dozen or two bivalves, crab fritters, a fried-egg sandwich, marrow bones, and any of twenty beers - Bootlegger brown ale, made in town, is requisite here - or a specialty cocktail called the Dirty Tito.”
• Kreuz Market: “Slabs of smoked beef and pork arrive on brown butcher paper, and they don’t even bother with sides or barbecue sauce - sauce being an effete affectation that only distracts from the meat.”
(American-Statesman photo)
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