Central Texas has its first In-N-Out Burger. The restaurant at 4251 N. Interstate 35 in Round Rock opened this week to long lines of hungry customers looking to dine on the double-double burgers made famous by the family-owned business that opened its first restaurant in 1948 in Baldwin Park, Calif. The Round Rock restaurant, which features one drive-through lane and seating for 77, is open from 10:30 a.m. to 1 a.m. Sunday-Thursday and from 10:30 a.m. to 1:30 a.m. Friday and Saturday.
The burger chain opened in the Dallas area in 2011 and has more than a dozen locations in the Dallas-Fort Worth Metroplex. The second Austin-area In-N-Out Burger is expected to open soon on Airport Boulevard, with a third location coming to Cedar Park in 2014. With P. Terry’s expanding quickly, Hat Creek Burger Co. opening a location in Georgetown, long lines at both Hopdoddy locations and the New York City-based Shake Shack set to open on South Lamar Boulevard next year, Austin is quickly becoming a hotbed for hamburgers.
Amy’s Ice Creams has entered the baked goods business. Baked by Amy’s opened this week in the Austinville 78750 development at 13265 N. U.S. 183 just south of Anderson Mill Road. The bakery joins Amy’s Ice Creams and Phil’s Icehouse, which opened in October. Baked by Amy’s will sell cookies, brownies, cake balls, cupcakes and more. The business is an extension of the baked goods Amy’s was already producing for their ice cream stores. The bakery is open from 10 a.m. to 8 p.m. Sunday-Thursday and from 10 a.m. to 9 p.m. Friday and Saturday. (BakedByAmys.com)
Curly’s Carolina, TX barbecue restaurant is the project of former barbecue trailer operators Jay Yates (Curly’s) and John Brotherton (Hall of Flame BBQ). Located at 112 Main St. in downtown Round Rock, the restaurant specializes in various pulled pork and brisket sandwiches. Curly’s Carolina, TX is open from 11 a.m. until 8 p.m. Thursday-Sunday (or until they’re sold out).
Whole Foods Market downtown has undergone a major transformation this fall that includes updates to its in-store dining options.
One of the biggest changes can be seen at the reimagined 6th Street Trattoria, which is now also home to Whole Foods’ pizza operation. The new menu at the sit-down Italian restaurant features items such as a roasted beet salad with goat cheese, mushroom risotto, whole grilled bronzini, short rib Bolognese with pappardelle, and five pizza options, including a prosciutto and arugula pie. (For the complete 6th Street Trattoria menu, visit Austin360.com/TheFeed).
Other changes around the store include the addition of a touch-screen ordering process and salsa station at the relocated taco bar; two new La Marzocco Strada MP espresso machines at the coffee bar; a larger juice bar that will soon be offering cold-pressed juices; bar seating and made-to-order specialty rolls at the Asian Express; and Eat Well!, an eatery that offers “nutrient dense” food made with “healthy fats.”
Santa Rita Tex-Mex Cantina continues its annual holiday tradition, For the Love of Tamales, from Dec. 10 to 24. The two locations (5900 W. Slaughter Lane and 1206 W. 38th St.) will sell homemade rotisserie chicken tamales with tomatillo-serrano sauce and pulled pork tamales with Tex-Mex sauce for dine-in and carry-out customers. The restaurants will serve three-tamale lunch plates ($7.95) and four-tamale dinner plates ($9.95). Tamales also can be ordered a la carte for $2.50 each. Customers wanting to order the tamales by the dozen ($15/dozen) should call at least 24 hours in advance for pick up. (SantaRitaCantina.com)
Clay Pit general manager Balinder Singh hosts a wine dinner at 7 p.m. Saturday benefiting Moja Tu, an organization that raises money for educational scholarships for students in Kenya.
Tickets for the Indian feast with wine pairings are $75 and are limited in number. For more information, visit MojaTu.org.
Noble Sandwich Co. hosts its annual holiday dinner on Dec. 13 at its location in Northwest Austin (11815 RM 620). The BYOB diner from the sandwich and charcuterie masters is themed “odd bits,” with a menu that that will allow chef Brandon Martinez to flex his culinary muscle. The menu includes bone marrow custard with beet chips and pomegranate vinaigrette; braised antelope heart with salsify, Brussels sprouts, preserved Meyer lemon and jus; machito with salsa verde, corona beans, epazote and chili oil; and chocolate blood ice cream with duck cracklin’ brittle and citrus mint syrup. Tickets, which include gratuity, are $65. To make a reservation, call 512-382-6248 or e-mail firstname.lastname@example.org.