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What’s new: Malarkey, Epicerie, farewell SoCo trailers

Addie Broyles
abroyles@statesman.com

I’ve fallen a little behind on sharing the best bites from around the web and the Statesman pages, but here’s a round-up of food news you might have missed:

With his first Austin restaurant opening this week, Brian Malarkey has good reason to be smiling from ear to ear. Out and About columnist Michael Barnes tells us why he’s such a happy guy and what the West Coast native hopes to bring to the Austin food scene.

Veronia Meewes tells us about local hotspots for soft serve, including Yeti, Likkity’s Frozen Custard in far South Austin, Sylvester’s in Round Rock, and Daruma, the ramen restaurant downtown.

Despite early protests from the neighborhood, Epicerie Cafe and Grocery isn’t so bad, Matthew Odam reports, and UT-area Freedmen’s is on the right path to smoke-filled glory.

Did you see that Buzzfeed post about how Maraschino cherries are made? Emma Janzen gives us the scoop on making your own non-bleached cherries and what kinds of cherries are served at Austin’s top cocktail bars.

The South Congress trailers finally moved out this week to make way for a hotel.

Truluck’s is adding a second floor as part of a $2.5 million renovation to its popular downtown location.

At 4 p.m. Saturday, the Austin History Center will host an opening party for its fascinating new exhibit, “How to Prepare a Possum,” that will feature 19th century-inspired foods from the Auguste Escoffier School of Culinary Arts. Other upcoming events include a night at the Scholz Garten, Austin’s oldest continuously operated business, on July 31 and presentations from historians Toni Tipton-Martin (Sept. 10) and Elizabeth Engelhardt (Oct. 22).