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Matthew Odam

Restaurant critic

Matthew Odam is the restaurant critic and a features writer at the Austin American-Statesman. The Austin native and sixth-generation Texan has worked for the Statesman since 2007. His favorite foods are sushi, hamburgers, Southeast Asian and Italian cuisine. Oh, and Mexican. And, sandwiches. You get the point.    When not writing or eating, the dog lover can be found enjoying many of the things that make Austin great: Barton Springs pool, live music, Lady Bird Lake, BookPeople, the Alamo Drafthouse and Violet Crown Cinema, municipal golf courses and the nearby Hill Country.

Latest from Matthew Odam

John Mueller returning (again) to cook barbecue in Central Texas
 Like a phoenix rising from the post-oak ashes, John Mueller has another rebirth in store. The longtime Texas barbecue boss and grandson of Taylor barbecue scion Louie Mueller will soon be cooking again, this time at the Black Box Barbecue trailer in historic Georgetown. Owners Gary Brown and Justin Bohls will soft open the trailer at 201...

Posted: 8 hours ago

Like a phoenix rising from the post-oak ashes, John Mueller has another rebirth in store. The longtime Texas barbecue boss and grandson of Taylor barbecue scion Louie Mueller will soon be cooking again, this time at the Black Box Barbecue trailer in historic Georgetown. Owners Gary Brown and Justin Bohls will soft open the trailer at 201...
Qui returns to his roots with Kuneho
 A wafer of toast tilted like an oversized painter’s beret atop supple bubble-gum-colored salmon cooked sous vide to a buttery finish ($6). A dollop of creme fraiche held baubles of smoked salmon roe and a teeny slice of pickled radish in place. Notes of salt and sea. The pop of roe, the crunch of toast, the slow melting of the fish...

Posted: 15 hours ago

A wafer of toast tilted like an oversized painter’s beret atop supple bubble-gum-colored salmon cooked sous vide to a buttery finish ($6). A dollop of creme fraiche held baubles of smoked salmon roe and a teeny slice of pickled radish in place. Notes of salt and sea. The pop of roe, the crunch of toast, the slow melting of the fish...
Texas chefs prepare to go global at Austin Food & Wine Festival event
 Texas chefs will give local ingredients a global spin at this year’s Austin Food & Wine Festival. The fifth iteration of the three-day festival returns this weekend with a few changes and some new flavor. The festival, which was canceled last year after heavy rains, officially kicks off April 28 at Fair Market, with the East Austin...

Posted: 2 days ago

Texas chefs will give local ingredients a global spin at this year’s Austin Food & Wine Festival. The fifth iteration of the three-day festival returns this weekend with a few changes and some new flavor. The festival, which was canceled last year after heavy rains, officially kicks off April 28 at Fair Market, with the East Austin...
John Mueller returning with new barbecue trailer and plans for restaurant
Like a phoenix rising from the barbecue ashes, John Mueller has another rebirth in store. The longtime Texas barbecue boss and grandson of Taylor barbecue scion Louie Mueller will soon be cooking again, this time at the Black Box Barbecue trailer in historic Georgetown.

Posted: 5 days ago

Like a phoenix rising from the barbecue ashes, John Mueller has another rebirth in store. The longtime Texas barbecue boss and grandson of Taylor barbecue scion Louie Mueller will soon be cooking again, this time at the Black Box Barbecue trailer in historic Georgetown.
Apis’ little sister, Pizzeria Sorellina, serves up big flavor
 The sting of Calabrian chili rides in like invisible lightning behind peaceful cumulus clouds of creamy house-made stracciatella cheese. Knobby crumbles of n’duja sausage perch on crispy cusps of house-made salumi, and glistening cherry tomatoes sweat before bursting like the afternoon sun. The piled ingredients rest on firm, tawny...

Posted: 7 days ago

The sting of Calabrian chili rides in like invisible lightning behind peaceful cumulus clouds of creamy house-made stracciatella cheese. Knobby crumbles of n’duja sausage perch on crispy cusps of house-made salumi, and glistening cherry tomatoes sweat before bursting like the afternoon sun. The piled ingredients rest on firm, tawny...
Laredo-based Taco Palenque has plans for Austin
 The sabor of South Texas will soon be rolling up to Austin. Beloved Laredo-based 
               Taco Palenque
            , which has locations throughout the Rio Grande Valley and north to Houston, San Antonio and New Braunfels, plans to open a food truck in Austin this summer. Owner Juan Francisco Ochoa (known as Don Pancho) opened the...

Posted: 7 days ago

The sabor of South Texas will soon be rolling up to Austin. Beloved Laredo-based Taco Palenque , which has locations throughout the Rio Grande Valley and north to Houston, San Antonio and New Braunfels, plans to open a food truck in Austin this summer. Owner Juan Francisco Ochoa (known as Don Pancho) opened the...
Margaret Cho: An American original
 Margaret Cho has spent 33 years speaking her mind, giving the middle finger to conformity and authority, and refusing to be pinned in by one medium. Since she started her career in San Francisco in 1984 as part of a comedy duo with actor Sam Rockwell, Cho has appeared in dozens of television shows and movies, garnered one Emmy and three Grammy...

Posted: 14 days ago

Margaret Cho has spent 33 years speaking her mind, giving the middle finger to conformity and authority, and refusing to be pinned in by one medium. Since she started her career in San Francisco in 1984 as part of a comedy duo with actor Sam Rockwell, Cho has appeared in dozens of television shows and movies, garnered one Emmy and three Grammy...