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The nonprofit home of revitalized classical and contemporary music, the Round Rock Symphony Orchestra reshapes masterpieces by Vivaldi and Copland in its season opener, A New Birth of Freedom. As a hush falls over the audience, popular conductor Grant Gilman releases poised bows, sending them flying across strings to weave the notes of the overture to Rossini's lively La Gazza Ladra until they form a durable basket. Guest soloist Ertan Torgul, San Antonio Symphony's concertmaster, adds extra ear candy to the orchestra during Astor Piazzolla's modern version of Vivaldi's Four Seasons. A narrating voice joins strings in Copland's Lincoln Portrait before performers jig through Elgar's Enigma Variations. Since the symphony aims to foster a love of music in young people, the special selection of Into the Storm fuses the experience of the orchestra with the energy of student musicians from Round Rock middle schools. At 7 p.m., Maestro Gilman will chat with interested audience members about the music and composers they're about to hear, as well as providing a glimpse of the rare bird taught to sing inside every violin.
The instructors at Lonestar Dance Center for Performing Arts imbue kids, teens, and adults with the physical skills and grace necessary to dance competitively. By staying in constant competitive training themselves, the instructors are able to keep students up-to-date on modern techniques through classes such as Pom Dance, Ballroom Dance, and Choreography and Technique. Through adult dance and fitness programs, such as Zumba, they keep everyone in shape and encourage all dancers to participate in strength training to improve technique and performance. To take full advantage of the stage, the center also offers acting and music lessons.
White rice and bright slices of vegetables add a colorful counterpoint to the traditional dishes served at Yazmyne'z Restaurant and Mediterranean Cuisine. Delicately spiced pieces of kofta get wrapped in pita sandwiches and savory slices of gyros meat get scattered alongside pepperoni and vegetables atop crispy pizzas. Patrons can inhale sweet puffs of smoke from hookahs packed with specialty flavor combinations, such as peach and mint, melon and kiwi, or Earth, Wind, and Fire.
Shore Club Restaurant & Bar serves up both gourmet food from the land and sea and a picturesque view of Volente Beach at Lake Travis. While staring out at the rippling water, diners devour Texas rib-eye steaks of marbled Angus beef and black-and-blue bacon burgers. From the sea comes barbecue bacon-wrapped shrimp—stuffed with jalapeños and glazed with Myers Rum barbecue sauce—as well as lobster mac 'n' cheese with lobster claw meat sautéed in spiced coconut oil.
Shore Club Restaurant & Bar encourages folks to come in for a full meal in the restaurant or a quick bite at the bar in between jaunts to Shore Club Volente Beach's sprawling water park. After a day out on the water, many diners head to the bar's outdoor patio to sip cocktails and toast to not running into any krakens.
Kenneth Threadgill stood in line all night to be the first person in Travis County to get a beer license. It was 1933, and the bootlegger and country-music connoisseur had plans to evolve his filling station into something bigger—though even Threadgill probably couldn't have anticipated how big it would become.
It started with touring musicians stopping in for drinks after their shows. By the ’60s, Janis Joplin was on stage, polishing her unpolished sound for crowds from all walks of life. The evolution continued, with Threadgill's hosting artists from Jerry Lee Lewis to Captain Beefheart and expanding into a Southern-style restaurant where the love of music ironed out disagreements and engendered an atmosphere of tolerance.
Today, the original location on North Lamar harks back to Threadgill's beginnings, with current owner Eddie Wilson decking the place out with decor that evokes the Austin of the 1930s to the 1960s, including vintage signs that say, “I can’t wait for the internet to be invented.” The second location on West Riverside celebrates the 1970s music scene that thrived at the Armadillo—Wilson's former establishment at that location. At both venues, chefs churn out classic Southern food, such as chicken-fried steak and fried green tomatoes, while frequent live music entertains guests.