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Austin's Épicerie collaborated with Franklin BBQ to release a special croissant filled with shredded smoked brisket, a dab of cream cheese, and chopped candied jalapeños.When I was growing up in Shreveport in the nineties, there were these little groceries everywhere that were also restaurants, like Maxwell’s Market and Cush’s Grocery & Market, or Stein’s Deli in New Orleans. I don’t know if it’s that common anymore, but that was on my mind when I opened Épicerie. The space was small, just sixty-five seats, in a converted house with a courtyard in a north-central Austin neighborhood, but we designed the dining room with shelves along two walls, with packaged specialty foods and wines, and a cheese case in the back. I cooked and we also made and sold pastries, jams, pickles, pâtés, and rilletts to go. The restaurant menu was eclectic—lots of Louisiana influences, obviously.  We did really well, and…

The post How This Austin Restaurant Got Franklin’s Brisket Into Its Buttery Croissants appeared first on Texas Monthly.

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