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Editor’s note: We get it. It can be difficult to keep up with the fast pace of Austin’s restaurant and bar scene. We have you covered with our re ....
Plant-based meats have been in the news lately, but I’ve been thinking about plant-based fish. First, an update on the proposed Texas Meat and Imitation Food Act, a piece of state legislation that would prevent companies that make plant-based proteins from using the word meat,” “beef, chicken, pork or any common variation of them to describe the product, even if only to claim similar textures, flavors or cooking methods. The bill, H.B. 3799, recently passed in the House and will move on to the Senate, where we’ll hear more testimony from ranchers and food manufacturers on an issue that has been causing plenty of political tussles in recent years. ....
takes deep breath, suppresses rage, donates money to anything that’s not Republican Okay, then. Let’s, ah, let s try to keep going with what we’d wrangled before the above news dropped … Well-funded sushi lovers, this one’s for you. Sushi lovers, because there’s a 17-course omakase pop-up from the excellent chefs of Osome – they’ll be featuring premium fish from Japanese fish markets Toyosu and Fukuoka, aged fishes, imported beef raised in Miyazaki Prefecture, and Australian bred wagyu – and it’s going for four days (March 3-6) at Casa Walton on the Eastside. And well-funded, because tickets are $225 each. But then, good sushi is always at a premium, isn’t it? And you know Osome founders ....