Travel

Austin Specialty

Establishment neighborhood
Franklin Barbecue
900 E. 11th St., Central East Austin
This is the kind of legendary BBQ joint that can only exist in Texas. Run by Aaron Franklin, Franklin Barbecue has been selling out daily since it opened in 2009 (at the time, in a trailer). The line, which starts forming around dawn—for lunch—is easily a few hours long. The now well-known way around it is to pre-order online for pick-up— which you can do up to six months in advance—provided you are ordering between 5 and 30 pounds of meat. As for the food itself: Suffice it to say there is nothing lean about the menu or the meat. The slow-smoked brisket is insanely tender; it's regularly described as "melt-in-your-mouth" good. Same goes for the pulled pork and ribs.
Chi’lantro BBQ
11005 Burnet Rd., North Burnet
Chi’lantro BBQ’s most famous dish is their kimchi fries—classic french fries topped with caramelized kimchi and melted cheese that taste as good as they sound. The rest of the menu offers comfort food inspired by Korean BBQ, including a rice bowl, an asian salad, an excellent burger, and more. Cubicle types, take note: Their online ordering system is really easy and streamlined. There are other locations in Rosedale, Downtown, and Zilker.
Dolce Neve
1713 S. 1st St., Bouldin
Francesca and Marco Silvestrini are Italian immigrants (Francesca’s fiancé Leo is also involved in the business; he’s another Italian native) who were dismayed that they couldn’t find great gelato in the states. One hot summer in Columbus, Ohio, Francesca quit her doctoral program and bee-lined it for Bologna to attend the Carpigiani Gelato University, which is, in fact, a real place and every bit as wonderful as it sounds. Francesca makes authentic, Italian-style gelato using the mantecazione vertical batch method, which contributes to its creamy texture. While she does the basics like chocolate and stracciatella really well, there are some great Texas-inspired flavors like peach and sweet potato on the menu too.
Stephen F. Frostin’
1603 S. Congress Ave., South Congress
This cleverly named truck (for out-of-towners, Stephen F. Austin was a founder of the state of Texas) operates out of the exceptionally cool South Congress Hotel, and all of the treats are creations of the hotel's Executive Pastry Chef, Amanda Rockman. The ice cream itself walks a perfect line between classic and a bit innovative—try the birthday cake flavor—and they make the prettiest paletas that are perfect for littles. On Sundays in the summer, they do ice cream socials with live music and drink specials in the hotel courtyard.
Lick
6555 Burnet Rd., Allandale
Real-life couple Anthony and Chad met in New York in the early 2000s, bonding over the fact that they were both from small towns. As Chad waxed poetic about the ice cream he ate growing up in Lancaster, Pennsylvania (a.k.a. hand-made with locally sourced ingredients), Anthony began imagining the types of flavors he could create with ingredients unique to his hometown in Texas. Today, their ice cream shop has stores in San Antonio and Austin, with inventive, Texas-specific flavors like cilantro lime, dewberry corn cobbler, and sweet persimmon.
Lick
1100 S. Lamar Blvd., Zilker
Real-life couple Anthony and Chad met in New York in the early 2000s, bonding over the fact that they were both from small towns. As Chad waxed poetic about the ice cream he ate growing up in Lancaster, Pennsylvania (a.k.a. hand-made with locally sourced ingredients), Anthony began imagining the types of flavors he could create with ingredients unique to his hometown in Texas. Today, their ice cream shop has stores in San Antonio and Austin, with inventive, Texas-specific flavors like cilantro lime, dewberry corn cobbler, and sweet persimmon.
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