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As is the tradition when the end of 2024 is coming up, Eater asked a trusted group of friends, industry types, and local bloggers for their takes on the past culinary year in Austin. All answers will be revealed before the year ends — cut, pasted, (mostly) unedited, and in no particular order. Question number 10:
What new innovative ideas have you seen emerge this year that you hope continue into 2025?
Madeline Hollern, editor-in-chief of Austin Monthly
With the success of Fabrik, I hope to see more stellar vegan and vegetarian fare next year.
H. Drew Blackburn, former interim associate editor of Eater Austin and columnist of The Barbed Wire
I want to see some experimentation with adaptogens and the sort like Taano House has done. Kanna, blue lotus, all of that. The stuff that’s less well known than THC and CBD.
Darcie Duttweiler, freelance writer and Eater contributing writer
It’s not necessarily innovative per se, but I’m so thankful Austin has seen a plethora of diverse and specific Southeast Asian cuisines opening up this year, with Lao’d Bar, P Thai’s Khao Man Gai & Noodles, OKO, and more. It’s been very delicious getting to travel around the world through my belly.
Ali Khan, content creator of @alikhaneats
My two favorite restaurants in Austin are Southeast Asian. I hope these restaurants will start a new wave of attention for Austinites to the cuisine of this part of the world.
Cat Cardenas, freelance writer and photographer, contributing Eater Austin photographer, and writer-at-large of The Barbed Wire
Over the last few years vinyl bars and vinyl nights have become increasingly popular. Places like Equipment Room and Drinks Lounge are just a couple of the places that combine music and food with different approaches and vibes but to great effect.
Jane Ko, blogger of A Taste of Koko
Michelin came to Texas! So exciting to see several restaurants that typically don’t make headlines, get recognized.
Nadia Chaudhury, outgoing editor of Eater Austin and forthcoming editor at Eater Northeast
It’s been nice seeing chefs and restaurants having fun with their food and dining offerings. Their delight in creating foods, drinks, and experiences for customers has led to some of the most genuinely enjoyable moments of the year. I think of the Moo Deng cookie at Quack’s; Nixta Taqueria’s and Birdie’s multitude of dinners and collaborations and pop-ups; Brat cocktails at Small Victory; pop-ups like Penang Shack and Good Jinn and Custard Prison and Sicc Palette; omakases at Tsuke Edomae, Craft, and Tare; Dajoubu’s final Austin cocktail pop-up; Yellow Ranger’s easy-yet-thoughtful food; Wee’s Cozy Kitchen in downtown; the Veracruz team honing in on higher-end regional food at Veracruz Fonda; and so much more. FUN IS FUN!!!!
