One of San Antonio’s most popular and nationally buzzed-about spots is getting an Austin address. Bakery Lorraine plans to open at Rock Rose at Domain Northside in fall 2018.
The French-inspired bakery located at the Pearl Brewery complex in San Antonio has earned raves for its classic and colorful macarons, croissants and much more. Husband-and-wife pastry chefs Jeremy Mandrell and Anne Ng, who met while baking at Thomas Keller’s famous Bouchon Bakery in Napa Valley, run the bakery owned by Charlie Biedenharn and bring an artisan approach to all their from-scratch sweet and savory baked goods. Mandrell says the patisserie style bakery’s attention to detail and focus on flavors are what set Lorraine apart.
“We’re a true bakery in the sense that we make everything from scratch and use the best ingredients we can but try and make them on a large scale but have the same attention to detail as if we were making on a small scale,” Biedenharn added of the bakery that also plans to provide wholesale baked goods to the forthcoming Merit Roasting Co., another San Antonio import headed to Austin.
Located at 11600 Rock Rose Suite 100 next to Dance with Me and the patio at St. Genevieve, Bakery Lorraine will serve breakfast, lunch and dinner with menus that include breakfast parfait, quiche Lorraine, chicken pot pie, salads and soups, artisan sandwiches and more.
Biedenharn believes that Bakery Lorraine is special in that it offers casual counter service and a low-barrier of entry in terms of price while still giving visitors the opportunity to experience “something special.”
The San Antonio flagship has received plenty of national press since opening in 2011, including being named one of the best bakeries in the U.S. by Food & Wine and CNN’s Eatocracy blog, as well as one of the “13 Destination Bakeries” by Conde Nast Traveler. It recently was awarded the 2017 StarChefs Rising Stars Award for “Best Concept.”
The poke scene in Austin is about to get a little more crowded. California-based Pokeatery announced that the first location in Texas would open before the end of this year at 1201 Barbara Jordan Blvd. in the space previously occupied by Tino’s Greek Cafe. It will be the first location outside California for the restaurant owned by the husband-and-wife team of Derek and Joann Chung.
The menu features customizable poke boxes, pokecado toast, rice noodle-based bowls, and beer floats made with Hawaiian beer and Dole Whip pineapple soft serve.
“Austin’s eclectic culture and growing food scene has made it the perfect choice for Pokeatery’s first U.S. location outside of California,” Joann Chung said in a news release. “We look forward to bringing our authentic Hawaiian flavors, customizable, fresh poké boxes and new beer floats to Austin and beyond.”
Longtime taco truck One Taco has opened its second brick-and-mortar. The location at 2900 W. Anderson Lane is in the space previously occupied by Mighty Bird. The taqueria is open for breakfast, lunch and dinner daily from 7 a.m. to 10 p.m.
Bakery, cafe and flower shop Walton’s Fancy & Staple, a longtime Market District favorite, is now open after dark. After eight years of meeting the needs of breakfast and lunch patrons, the charming spot opened by actress Sandra Bullock now features a bistro dinner menu three nights a week that includes hanger steak au poivre with field greens, avocado toast with chèvre and a soft boiled farm egg, a hamburger with tender belly bacon and Longhorn cheddar, and more. Dinner is served Thursday through Saturday from 5:30 to 9:30 p.m. To celebrate the new service, Walton’s is hosting a four-course wine-paired holiday dinner Dec. 7. Cost is $65 per person, and reservations can be made by calling 512-542-3380.
Want to be the star of your family or friends’ holiday party? Sneak in a dozen of Olamaie’s otherworldly biscuits and act like you did all the work. You can just say you got the secret recipe from your great-grandmother.
The refined Southern restaurant named No. 1 in the city in this year’s Austin360 Dining Guide is selling their off-menu biscuits by the dozen this holiday season. You need to give the restaurant notice a week in advance; the last pick-up day of the holiday season is Dec. 23. The biscuits cost $36 per dozen, and there is a one-dozen minimum for orders. Interested customers should email firstname.lastname@example.org for more info.
The long wait for barbecue lovers (and the Franklins and their staff) is over: Franklin Barbecue opened for business earlier this week.
The restaurant is doing regular lunch business but is limiting their pre-orders until the new smokehouse is complete.
Franklin closed after a fire in August that was caused by a wind-blown ember from a pit.