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  • 01
    You need just the right ingredients to appreciate electronic dance music, from a venue packed with hundreds of like-minded people, to a pharmacy staffed by just one like-minded person. Providing the venue: Kingdom.

    From the Lanai and Barcelona industry vets responsible for bringing dubstep to Austin, this two-years-in-the-making club represents a complete re-imagination of a historic 5th and Congress building's ground level, by the architects of what's now the South Congress American Apparel (and might soon become...evidence). Pass through the alleyway entrance to find a Brazilian Redwood dance floor, plush red-leather booths, house-designed lighting fixtures shooting six prism-split beams, and, most importantly, a tipsy girl who's totally pissed at her boyfriend custom +15,000 watt sound system they feared might actually damage the building's foundations, causing them to equip the height-adjustable DJ booth with its own breaker in case of power overload -- though that Kanye song's totally over anyway. For lubrication they're mixing weekly cocktails from fresh juice, organic cane sugar soda guns, and lemon/lime/agave, or hit 20 taps including locals like Real Ale, 512, and Thirsty Planet, which to the joy of geeks everywhere, NASA recently reported isn't Mars.

    Talent's provided by a stable of downtown jockeys like Filthy Rich, Jason Jenkins of KROX's Hypersonic Radio, and Remington Steel -- see the right pharmacist beforehand, and his music will Pierce right through to your soul.

    More on The ATX's first house of house
    • About

      You need just the right ingredients to appreciate electronic dance music, from a venue packed with hundreds of like-minded people, to a pharmacy staffed by just one like-minded person. Providing the venue: Kingdom.

      From the Lanai and Barcelona industry vets responsible for bringing dubstep to Austin, this two-years-in-the-making club represents a complete re-imagination of a historic 5th and Congress building's ground level, by the architects of what's now the South Congress American Apparel (and might soon become...evidence). Pass through the alleyway entrance to find a Brazilian Redwood dance floor, plush red-leather booths, house-designed lighting fixtures shooting six prism-split beams, and, most importantly, a tipsy girl who's totally pissed at her boyfriend custom +15,000 watt sound system they feared might actually damage the building's foundations, causing them to equip the height-adjustable DJ booth with its own breaker in case of power overload -- though that Kanye song's totally over anyway. For lubrication they're mixing weekly cocktails from fresh juice, organic cane sugar soda guns, and lemon/lime/agave, or hit 20 taps including locals like Real Ale, 512, and Thirsty Planet, which to the joy of geeks everywhere, NASA recently reported isn't Mars.

      Talent's provided by a stable of downtown jockeys like Filthy Rich, Jason Jenkins of KROX's Hypersonic Radio, and Remington Steel -- see the right pharmacist beforehand, and his music will Pierce right through to your soul.

    • Venue Info

  • 02
    Not even remotely referencing the sexual proclivities of America's most sullen golfer, is Easy Tiger: mild-mannered bakery upstairs, craft barroom downstairs, with exposed brick painted in soft blues and white, heavy wooden furniture from the previous tenant that's been given a two-tone, striped finish, and a rock-walled biergarten overlooking Waller Creek, which is pretty much what everyone did to it until a year ago

    Meat (from 24 Diner's Chef Drew): Make like Carnie-vore Wilson on housemade sausages, from daily rotating specials, to a classic brat, to Minnie Pearl's cowardly first husband, "country chicken". Or snag house-cured corned beef & pastrami, then round yourself out with cheeses including a homemade beer number, and accompaniments like braised red cabbage and mustard they make with Brooklyn Lager, coriander, and cloves

    Draft Beer: It's a pretty damn special 27-strong list, spanning from presumably muscular Great Divide Hercules Double IPA, to presumably boont Anderson Valley Boont Amber, to North Coast Old Rasputin, which provides all the excuse you'll ever need to act like a huge penis

    Baked Goods: While you're sleeping off the above meats and beers, the baking team is busy around the clock cooking up giant pretzels, pastries ranging from danishes to pain au chocolates, and breads like baguettes, miches, and walnut batards -- but not that nut LeBatard, because he doesn't even think Tiger is an athlete!
    More on Bakery + Brats + Beer = Grrrrreat!
    • About

      Not even remotely referencing the sexual proclivities of America's most sullen golfer, is Easy Tiger: mild-mannered bakery upstairs, craft barroom downstairs, with exposed brick painted in soft blues and white, heavy wooden furniture from the previous tenant that's been given a two-tone, striped finish, and a rock-walled biergarten overlooking Waller Creek, which is pretty much what everyone did to it until a year ago

      Meat (from 24 Diner's Chef Drew): Make like Carnie-vore Wilson on housemade sausages, from daily rotating specials, to a classic brat, to Minnie Pearl's cowardly first husband, "country chicken". Or snag house-cured corned beef & pastrami, then round yourself out with cheeses including a homemade beer number, and accompaniments like braised red cabbage and mustard they make with Brooklyn Lager, coriander, and cloves

      Draft Beer: It's a pretty damn special 27-strong list, spanning from presumably muscular Great Divide Hercules Double IPA, to presumably boont Anderson Valley Boont Amber, to North Coast Old Rasputin, which provides all the excuse you'll ever need to act like a huge penis

      Baked Goods: While you're sleeping off the above meats and beers, the baking team is busy around the clock cooking up giant pretzels, pastries ranging from danishes to pain au chocolates, and breads like baguettes, miches, and walnut batards -- but not that nut LeBatard, because he doesn't even think Tiger is an athlete!
    • Venue Info

  • 03
    Tossing their dough into the 6th St pizza ring, this Violet Crown Social Club-fronting trailer dishes it out "Detroit-style" with Sicilian-esque pies cooked in square steel pans formerly used on auto assembly lines, with crispy crusts covered in caramelized cheese, toppings under the cheese, and sauce on top. Styles include the Detroiter (smoked and natural cased pepps), the Carnivore (pepp, ham, sausage, bacon slices), and the cheese/ mushroom/ onion/ green pepper/ black olive Omnivore (remove the dilemma by adding double pepperoni).
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    • About

      Tossing their dough into the 6th St pizza ring, this Violet Crown Social Club-fronting trailer dishes it out "Detroit-style" with Sicilian-esque pies cooked in square steel pans formerly used on auto assembly lines, with crispy crusts covered in caramelized cheese, toppings under the cheese, and sauce on top. Styles include the Detroiter (smoked and natural cased pepps), the Carnivore (pepp, ham, sausage, bacon slices), and the cheese/ mushroom/ onion/ green pepper/ black olive Omnivore (remove the dilemma by adding double pepperoni).
    • Venue Info

  • 04
    After a five-year hiatus, third-generation pitmaster John Mueller had some 'splaining to do, so we sat down with him at his newly opened South 1st trailer to learn grandfatherly lessons, rub elbows with the rub, and ask childish questions about sex.

    At what age do you think it's appropriate to give a child his first bite of brisket?
    When he gets his first tooth. I was a little kid, maybe six or seven, and was walking by the pit at Louie Mueller's. It looked so good, I just peeled off a little piece and ran away so my Dad couldn't see me.


    Did you have health problems from never eating any fruits and veggies other than potato salad?
    I still don't really eat vegetables and I'm still here. I've been making potato salad since I was six, and I've never tried it.


    Your family's famous for using only salt and pepper in their rub. How did they come to that decision?
    My grandfather had a meat market and salt and pepper was the cheapest way to get rid of a cut from the butcher shop. That's how we started and that's the way it's always been.


    What's the most important thing you learned from your grandfather?
    He always told me not to learn the tricks of the trade, but to learn the trade. There's a lot easier ways to do this, and he instilled in me to not do this the easier ways.


    Is there any exotic meat that you've always dreamed of smoking?
    I've always wanted to smoke half a cow. I'd like to raise little piglets and cook those too. When I was not BBQing for a few years I was thinking of becoming a pig farmer. I'm not sure if that was whiskey-induced or not, but I was going to become one.


    Spare ribs or baby back?
    Spare. More meat, and baby backs are such a cliche. Chili's, Applebee's, blah blah blah. I'm doing St. Louis-style right now because they're meatier. With St. Louis you'll get four or five good ribs. It's more of a fair cut.


    Any secrets to your sauce?
    It's a ketchup-based sauce, it has onions and butter and salt and pepper. It's not brain surgery, it just goes well with what we cook. It kind of pisses me off when I see people putting a bunch of sweet sauce over really good meat.


    Who's the most famous customer you've ever served?
    The customer that would show up three or four days a week. That's who was famous to me. But on Manor Rd we did a lot of draft days for pro football teams. We had a really good running business with L.A. Reid. Robert Rodriguez was a really good friend and customer. In those Grindhouse movies he built a BBQ place and modeled it after my place. And because I'm a smart-ass, he would write down things I said to customers, and the BBQ guy in the movie would use those quotes.


    Do you get girls coming up to you all the time and saying how much they love your meat?
    They do. They ask if they can have some of my juicy meat. Once a lady came up to my Dad and said, "Bobby, I sure want a big ol' hunk of your juicy meat." My Dad kept laughing, but I think she was serious. I don't think I'd ever seen him blush before. I think she slipped him her number.
    More on Chewing the fat with the godfather of meat
    • About

      After a five-year hiatus, third-generation pitmaster John Mueller had some 'splaining to do, so we sat down with him at his newly opened South 1st trailer to learn grandfatherly lessons, rub elbows with the rub, and ask childish questions about sex.

      At what age do you think it's appropriate to give a child his first bite of brisket?
      When he gets his first tooth. I was a little kid, maybe six or seven, and was walking by the pit at Louie Mueller's. It looked so good, I just peeled off a little piece and ran away so my Dad couldn't see me.


      Did you have health problems from never eating any fruits and veggies other than potato salad?
      I still don't really eat vegetables and I'm still here. I've been making potato salad since I was six, and I've never tried it.


      Your family's famous for using only salt and pepper in their rub. How did they come to that decision?
      My grandfather had a meat market and salt and pepper was the cheapest way to get rid of a cut from the butcher shop. That's how we started and that's the way it's always been.


      What's the most important thing you learned from your grandfather?
      He always told me not to learn the tricks of the trade, but to learn the trade. There's a lot easier ways to do this, and he instilled in me to not do this the easier ways.


      Is there any exotic meat that you've always dreamed of smoking?
      I've always wanted to smoke half a cow. I'd like to raise little piglets and cook those too. When I was not BBQing for a few years I was thinking of becoming a pig farmer. I'm not sure if that was whiskey-induced or not, but I was going to become one.


      Spare ribs or baby back?
      Spare. More meat, and baby backs are such a cliche. Chili's, Applebee's, blah blah blah. I'm doing St. Louis-style right now because they're meatier. With St. Louis you'll get four or five good ribs. It's more of a fair cut.


      Any secrets to your sauce?
      It's a ketchup-based sauce, it has onions and butter and salt and pepper. It's not brain surgery, it just goes well with what we cook. It kind of pisses me off when I see people putting a bunch of sweet sauce over really good meat.


      Who's the most famous customer you've ever served?
      The customer that would show up three or four days a week. That's who was famous to me. But on Manor Rd we did a lot of draft days for pro football teams. We had a really good running business with L.A. Reid. Robert Rodriguez was a really good friend and customer. In those Grindhouse movies he built a BBQ place and modeled it after my place. And because I'm a smart-ass, he would write down things I said to customers, and the BBQ guy in the movie would use those quotes.


      Do you get girls coming up to you all the time and saying how much they love your meat?
      They do. They ask if they can have some of my juicy meat. Once a lady came up to my Dad and said, "Bobby, I sure want a big ol' hunk of your juicy meat." My Dad kept laughing, but I think she was serious. I don't think I'd ever seen him blush before. I think she slipped him her number.
    • Venue Info

  • 05
    Scarf a donut or seven at this Airstream operation doling out meal-sized concoctions like the fried chicken strips & honey butter Mother Clucker, the Oreo/fudge icing/gummy worm Baby Rattler, and a cream-filled donut hole rolled in coconut known as the "ODB", which they'll only hand over after they've Got Your Money.
    More on Gourdough's
    • About

      Scarf a donut or seven at this Airstream operation doling out meal-sized concoctions like the fried chicken strips & honey butter Mother Clucker, the Oreo/fudge icing/gummy worm Baby Rattler, and a cream-filled donut hole rolled in coconut known as the "ODB", which they'll only hand over after they've Got Your Money.
    • Venue Info

  • 06
    So smack dab in the middle of Southby action that its street'll be closed to traffic, this historic hotel bar's a great place to chill out on a leather sofa, order up some housemade beef jerky or wild boar corn dog minis, then get into an argument with the giant mounted bull's head hanging above the fireplace because he was looking at you funny for ordering both a vodka Brazos Brasiliensis Batini and a seasonal draft from local operation Live Oak.
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    • About

      So smack dab in the middle of Southby action that its street'll be closed to traffic, this historic hotel bar's a great place to chill out on a leather sofa, order up some housemade beef jerky or wild boar corn dog minis, then get into an argument with the giant mounted bull's head hanging above the fireplace because he was looking at you funny for ordering both a vodka Brazos Brasiliensis Batini and a seasonal draft from local operation Live Oak.
    • Venue Info

  • 07
    Looking to let loose after all your exhaustive nerd-networking? Then hit Thrillist's very own Rocktails bash at The Rattle Inn, where there'll be stiff drinks courtesy of Drambuie; rooftop sets from The Hood Internet, Brenton Duvall & Valida; and live band karaoke hosted by Asher Roth, so you can amp up the crowd by shouting "Get Ready It's a New Green Day", hopefully amusing said Roth enough that he doesn't notice you're butchering "Time of Your Life".
    More on Thrillist's Rocktails
    • About

      Looking to let loose after all your exhaustive nerd-networking? Then hit Thrillist's very own Rocktails bash at The Rattle Inn, where there'll be stiff drinks courtesy of Drambuie; rooftop sets from The Hood Internet, Brenton Duvall & Valida; and live band karaoke hosted by Asher Roth, so you can amp up the crowd by shouting "Get Ready It's a New Green Day", hopefully amusing said Roth enough that he doesn't notice you're butchering "Time of Your Life".
    • Venue Info

  • 08
    Touted as "Austin's oldest home", the real highlight of this "Creole vernacular-style" pad is an idyllic, rolling field out front that traditionally hosts the most laid-back day-shows of the fest, with this year's schedule counting up-and-comers like the "gloriously luscious", "freakishly talented" husband & wife team Exit Music, and The Love Language: a lo-fi pop outfit formed by a dude who had a bad breakup, went on a serious drinking binge, woke up with his extremities bound, and decided to start writing songs instead of being so gloriously freakish.
    More on French Legation Museum Grounds
    • About

      Touted as "Austin's oldest home", the real highlight of this "Creole vernacular-style" pad is an idyllic, rolling field out front that traditionally hosts the most laid-back day-shows of the fest, with this year's schedule counting up-and-comers like the "gloriously luscious", "freakishly talented" husband & wife team Exit Music, and The Love Language: a lo-fi pop outfit formed by a dude who had a bad breakup, went on a serious drinking binge, woke up with his extremities bound, and decided to start writing songs instead of being so gloriously freakish.
    • Venue Info

  • 09
    Head just a few blocks east on Cesar Chavez to escape the madness or fuel up post-after-party (330a close!) at this divey Mexican joint, which serves a gargantuan menu of faves that also includes lesser-known dishes common to Mexico's San Luis Potosi region, e.g., air-dried beef steaks with prickly pear salsa, no longer just a rug-cutting routine that sassy Sherri Shepherd plans to debut on Dancing With the Stars.
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    • About

      Head just a few blocks east on Cesar Chavez to escape the madness or fuel up post-after-party (330a close!) at this divey Mexican joint, which serves a gargantuan menu of faves that also includes lesser-known dishes common to Mexico's San Luis Potosi region, e.g., air-dried beef steaks with prickly pear salsa, no longer just a rug-cutting routine that sassy Sherri Shepherd plans to debut on Dancing With the Stars.
    • Venue Info

  1. The ATX's first house of house
  2. Bakery + Brats + Beer = Grrrrreat!
  3. Detroit-style pies
  4. Chewing the fat with the godfather of meat
  5. Gourdough's
  6. The Driskill Hotel Bar
  7. Thrillist's Rocktails
  8. French Legation Museum Grounds
  9. Las Cazuelas