The Japanese cream puff chain is opening tomorrow, July 1st, at 10:00 AM at 2130 Sawtelle, Suite 110. I am told that it will be next to the market, but I am not sure which market: Nijiya or the other one closer to Hide Sushi????
Given that Texas is a big meat state, it's not surprising that the local, sustainable trend is catching on. At the center of the local butchery scene is Jesse Griffiths, chef/co-owner of Dai Due. We also check out Salt & Time's cured pig parts just outside Austin, and then cruise up north to the Noble Pig sandwich shop, where the owners flip a duck inside out, cure it, and make a damn good pastrami sandwich.