Austin's weird, wonderful food scene gets a SXSW boost

Ask anyone who’s been to Austin what they love about the city and there’s a good chance they’ll reply, “the food.”

An island of innovation set against a backdrop of Southwestern cultural tradition, Austin grub is getting its day in the sun: The city will be the site of a Food & Wine magazine food festival in April, and its chefs are making a name for themselves nationally. "Top Chef: Texas" winner Paul Qui is executive chef at Uchiko and runs the East Side King food truck. Laura Sawicki was named Food & Wine's best new pastry chef for her work at La Condesa. And Franklin Barbecue got Bon Appetit magazine's vote for the country’s best BBQ.

“The growth has been dramatic in the last 15 years,” said Cathy Cochran Lewis, executive director of the Austin Food & Wine Alliance. “Austin used to be just Tex-Mex and barbecue, but now it’s so much more — chef-driven restaurants, food trailers with local, organic ingredients, over-the-top craft cocktails — anything you can imagine.”

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