Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian and son Julian are now attempting to grow their own food in the backyard. They recently welcomed another baby boy and two chickens to the family.
Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your garden and in your kids' lunch box. In your refrigerator and on your dinner table.
Relish Austin is also the name of Addie's print column that appears in the Austin American-Statesman a few times a month.
Unless otherwise noted, all photos are by Addie Broyles.
"Try some of Austin's best margaritas on our Gowalla trip. Just don't try them all in one day."
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The entry titled "Barley Swine rounds out GQ's 10 best new restaurants list."
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2012 > February > 16 > Entry
By Addie Broyles
| Thursday, February 16, 2012, 09:45 AM
In what has turned out to be a big week for Austin food scene, GQ has just come out with its list of the best new restaurants in the country, and Bryce Gilmore’s Barley Swine came in at No. 10.
Gilmore is in good company: Grant Achatz’ Next and Michael Voltaggio’s Ink are in the top three. Barley Swine is the only Texas restaurant to make the list.
“The name itself is reason to be wary, combining as it does two movements as ubiquitous and smothering as melted cheese on enchiladas: craft beer and pork fetishism,” writes GQ editor Brett Martin. “And at first glance, Barley Swine looks like any number of places that have embraced some blend of small-plate aesthetics, farm-to-table piety, and neo-carnivore swagger. But the food proves just how mature these movements have become.”
Photo by Julia Robinson for the Austin American-Statesman.
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