Juicers turned to high speeds whizz inside of JuiceLand, wafting the fresh aromas of crisp apples and ginger into the air. Guests sip on elixirs that moments ago transformed from solid to liquid, enjoying flavor combinations that work to satisfy taste buds and fortify bodies with leafy greens and their health benefits. In addition to serving refreshing juices and smoothies, JuiceLand also curates five-day juice cleanses that equip guests with a gallon of freshly squeezed juices each day; the juices are designed to clean livers, improve skin texture, and provide enough light energy to complete the first transatlantic jog.
Chef Jam Sanitchat’s cooking career began at 5 years old, when she began following her grandmother around their kitchen in Thailand. After journeying to Austin for graduate school, she opened Thai Fresh delicatessen, where she began teaching classes and cooking. Thrice Cafe is her newest culinary undertaking—an expansion of Thai Fresh that pairs coffee drinks with innovative Thai-inspired dishes, all cooked fresh when customers order.
Sanitchat and her crew cobble together local meats, eggs, and vegetables into light and healthful breakfasts, sandwiches, and salads. They also concoct vegan and gluten-free baked goods, which pair with specialty beverages brewed from Casa Brasil coffee or selections from the lengthy wine and beer list.
Cushy couches and tables populate the interior, and umbrellas shade a verdant outdoor patio. Throughout the week, the café hosts live music and open-mic nights, where guests can showcase their talents to a receptive audience instead of a collection of unresponsive sock monkeys.
Bananarchy operates on a deceptively simple principle: frozen, Turbana bananas are dipped in the customer?s choice of four melted dips and then coated in their choice of 11 toppings. Hundreds of combinations result. Patrons can opt for a wholesome snack, devouring a banana dipped in vegan chocolate and granola, or indulge in a satisfying dessert with a banana dipped in chocolate and coated with toffee, cookies, and M&M's.
In addition to offering a warm-weather alternative to snow cones or snowman tears, Bananarchy boasts a complex origin story that earned co-founder Laura Anderson a feature on McSweeney?s. In a Q&A session, she explains that the idea was inspired by the frozen banana stand on the TV show Arrested Development.
The salty hint of peanut butter contrasts the velvety tang of fresh cream and the bitter spice of dark chocolate and chilies within a scoop of peanut-butter mole. This type of flavor complexity is common at Ice Cream Social, reflecting Lee and Meredith Dockery’s commitment to elevating ice cream from mere dessert to gourmet delicacy. They perch a rotating cast of ambrosial ice creams and sorbets inside chocolate-dipped waffle cones, adorning them with haute toppings such as cardamom-toasted coconut and miniature top hats.
The scoops are all the more striking considering they originate from a modest bus parked on Jessie Street. Once patrons have collected their treats from the window, they can savor them in the surrounding parking lot outfitted with umbrella-shaded tables and the occasional live band.
Resting on Barton Springs just off South Lamar, Green Mesquite BBQ and More has been “smoking the good stuff” since 1988. And it’s not just a clever, colorful name: the stools at the bar to the left of the entrance, plus all the seats and booths – not to mention the awning outside – feature some amount of forest green coloring. The restaurant is also straightforward in its specializes of all things barbecue. Diners can dig into brisket, pulled pork, sausage and other traditional meats – but it’s the signs intriguing “more” that often keeps customers coming back. Sometimes, it’s a Green Mesquite cheese steak taco basket, made up of two ribeye tacos with Swiss cheese, grilled onions and pico de gallo. Other times, customers call for a po’ boy, bowl of jambalaya or chef’s salad. There’s a little bit of everything found inside Green Mesquite.
Called the "Grand Dame of Austin restaurants" by the Austin Chronicle and recognized by Business Insider as one of the most beautiful restaurants in the country, Green Pastures exemplifies Southern hospitality. A typical Sunday here sees guests relaxing amongst the majestic oaks of the surrounding Victorian estate while sipping traditional milk punch spiked with bourbon, rum, and brandy and gaining a new appreciation for how drunk cows must be all the time.
The rest of the week, guests gather around tables in the Burgundy Room, Music Room, and Green Pastures's other dining areas to savor the menu's offerings. French-inspired gourmet cuisine weaves a common thread through the elegant selection, but there are also regional specialties, including a Texas game sampler with quail, venison, and boar sausage. Guests can also enjoy a round at the 1888 Bar?though it's a small space, it packs an impressive selection of wines, champagnes, and spirits.