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24 Austin Restaurants in 24 Hours

24 Austin Restaurants in 24 Hours

Day of Gluttony - Sn 1/Ep 7Day of Gluttony - Sn 1/Ep 7

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From BBQ to Tex-Mex to mezcal, Harry and Bruce take down 24 dishes from deep in the heart of Texas.

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- Hey everybody, welcome to Texas. - This is Austin, not exactly cowboy country, they keep it weird here. - Good point, Bruce. - [Voiceover] Epic food crawl through 24 restaurants in 24 hours. - [Voiceover] In food-centric cities all across North America. - [Voiceover] But it's more than a challenge, it's a journey. - Well, I hear they got some great food here. - I'm ready to try it. - You bring your motorcycle jacket? - I did, did you? - Let's keep it weird. - 24. - Number 24. - No, no, no, number one. - Oh, number one, that's right. We're going backwards? - We're going backwards. - Okay. 24 Diner, this is a classic. Oh hey. - Got your 24 hash here, fruit cup as well. It's all Texas fruit. - [Bruce] It is bigger in Texas. Look at this portion. - [Harry] Gotta mix that. The old classic. - [Bruce] Sriracha. - [Harry] We gotta make sure everything's hot here, you know what I'm saying? - You want it spicy? Bacon, sausage. - [Bruce] This is the everything hash. - I'm already impressed. The first restaurant, I'm already impressed. - Two, two pieces. That should hold us over for 12 more minutes. - You know what's next? - What? Coffee. - Yeah, let's go. Caffé Medici. I need a coffee. I hear the barista is an award-winning barista. - I'm gonna do just a regular cappuccino, house cappuccino. Our espresso is from Cuvee Coffee Roasters right here in Austin. And then also gonna brew a cup of coffee from Kenya. - [Harry] This is amazing. I dig it. - [Barista] So here's that Kenya for ya. - Best part of waking up is coffee. - Delicate, I'm fruit forwarding this one. - Oh my God it's beautiful. Little warming, little warming. Bruce, I know you miss NoLa so much. - I did, man. - So I had to bring you to Sawyer and Co. A little taste of NoLa in Austin. - Little cheese grit action. Our shrimp omelette with three peppers. Our house made boudin. - [Harry] Louisiana Texas style here. - [Bruce] You gotta add salsa to everything. - A shrimp omelette. - [Bruce] Cheese grits, people. - Oh my God, he keeps bringing it out. - [Waiter] Cream, sour cream, and butter biscuit. - If this was my only meal today, I'd be happy. - Yeah. Boudin. - I gotta have a little spirit of Austin hot sauce shot here. - Oh, man. Oh. - [Harry] This is number 22, we're going backwards. Gotta get weird. We're at the Hillside Farmacy. - And you hear that hum? That's the sound of a 1940s cooling system, staying true to its drugstore roots. We're getting a parfait. 'Cause you know what? We need that beneficial bacteria. - Beautiful. That's a really thick yogurt. It almost looks like cheese, it's so thick. - Sticks to the roof of your mouth. - What do we got? - Fernet, Cocchi Americano, and Campari. - Little digestif to aid in the digestion of the day, 'cause I think barbecue's coming next. - This is how we should start doing breakfast in every city. You get the last sip, bud. - We're at Micklethwait getting our breakfast barbecue on. - Brave times. Pound of ribs? - Pound of ribs. Let's get our barbecue on. Oh, baby, look at that. - Wow. Everything in Texas is bigger. - [Harry] That's so much meat. Now that's a rib. The smoke... I want some... you don't even need cologne. - [Bruce] Beef and pork beans. Look at this, it's so tender. - Just falls right off, look at that, bam. - [Bruce] Oh man, that's a floppy piece of meat right there. Hot sauce palate cleanser for you. - You got it. - Then let's get outta here. - Welcome to Dai Due with our friend Kara. Kara, what's this place known for? - Chef Jessie Griffiths does a really awesome job of procuring almost everything from 150 mile radius. - A real locavore place. - Very much so. - Look at that. - Pon Haus, it's a pork and cornmeal cake with a fried duck egg and molasses. These are your bacon egg tacos. It's molasses-cured bacon, egg, curtido, cilantro, and a jalapeño salsa. - [Harry] This is corn? - [Kara] Locally raised corn. - It doesn't get any better. - I got it. - Saved it. - This. - Oh, man. - [Bruce] Harry wanted spicy, so we're going jalapeño salsa on this. Handmade tortilla. Eat me, eat me gluttons. - [Harry] Go Kara, go Kara. Thanks a lot, but we gotta run. - All right, y'all have a good rest of your day. - Thank you. - Stay full. - Wow. - The last breakfast has to be breakfast tacos. - [Bruce] As if we didn't have enough. - [Harry] Their specialty is the puffy tortilla. - I see this, this isn't just any taco. - Oh yeah, it's the real deal here. Puffy. Let's do it. - [Bruce] Oh, look at that belly. - [Harry] I think we need some Asian food, man. We made the trek up to North Austin for Michi Ramen. - [Bruce] Talk about humble beginnings, this place started out and they were just cooking ramen in this little trailer. Look at how dark and rich this is. Just like Bruce Bruce. - [Harry] Rice instead of ramen, look at that. - Damn, Austin, you even got great Japanese food. - Bruce, I think you know what time it is. - Some delicious soft serve at Cow Tipping Creamery. - Here's your "whiskey river," and your "up all night." - Fantastic. - Thank you so much. - [Harry] They make their own soft serve, did you know that? - [Bruce] Yeah, man. All these house made ingredients. Who needs an espresso? - No one. You just need a coffee ice cream. You know what we have to have next? Barbecue. Welcome to Freedmen's, where we're having some brisket and.. All right. - Cocktail. - The smoking cactus. Mezcal, smoked jalapeño, agave simple syrup, lime, and grapefruit. - [Harry] The smoking cactus. - Here you go, guys. Fat brisket. - [Bruce] Wow. - [Harry] You cooked this yourself? - [Voiceover] I did, 12 hours. - [Harry] Oh my God. Oh my God, I can't even hold it. - [Bruce] Just falls apart? - [Harry] It just falls apart. - I'm gonna go straight for the fat. - [Harry] Straight for the fat. Go, Bruce. This is delicious. - [Bruce] My first fatty brisket. - [Harry] Look at that, the sauce. - [Bruce] Homemade. I saved you that last bite. Fatty. Look at this, you're leaving scraps. - Welcome to The Odd Duck. What do we got? Oh. - Wow. - Goat confit cooked in red chili mole, curtido from inhouse processed corn, goat cheese fondue, blanched radish, and popcorn that we fry in goat fat. - Thanks. I knew we were gonna be in trouble when we hit barbecue country. - Wow. - Goat fat popcorn. - Goat fat popcorn. That's a new one. People always ask us, how do you eat so much? And to be honest, it's because the food is so good, you forget you're full. Do it, Bruce. I don't know, man. Nice lick, dude. You know what time it is? Welcome to Lick, y'all. Bruce, I don't think that extra small's gonna hold you. - Well not right now. I mean, it is the day of gluttony. This is number 12. - [Harry] That's right, or 13. - 13 if we're going backwards. Let's get our ice cream on. - [Harry] Let's get some ice cream. - Here's your roasted beets with fresh mint and ginger ale. - Thank you. - Wow, that is killer combo, dude. Beet, mint, and ginger. Finish it out. Wait, wait, I'll finish it out. - Could almost do one more, but we can't. - Come on. - What's this ice turbo thing? - [Barista] Turbos can be our specialty drink. It's a sweet, creamy, chocolatey hazelnut coffee drink. We also have our Belgian Bomber, which is gonna be half of that and half ice coffee. - Yes. - Two. Small, ones, though. - [Bruce] Pick-me-ups. - You guys enjoy. - Thank you, man. - My pleasure. - This is South Congress, my man. - This is quite a hip little area, too, man. - I know, dude. Hip, hip, hipster. - I'm really enjoying this. - This is some good coffee, man. - Turbo. It's all downhill from here, people. Lucky Robot, buddy. We had to get some sushi in Austin. - [Bruce] And some seafood. Let's get our hands dirty. - [Harry] Shrimp first. Just say "yes," my friend. Just say "yes." - [Bruce] The main event. You know they fly this in twice a week from Japanese fish market. - [Harry] That's a lot of wasabi. - Look at that. - So good. I love fish. We gotta roll out. You know what time it is, Bruce? - Time for a cocktail. - That's it. Weather Up with Ricky Bobby. What'd you get us? - [Ricky] Cocktails. - Cheers, guys. - [Waiter]Mussels with lamb chorizo and parmesan brodo. Our melted raclette. - [Harry] Thank you much. - [Bruce] Going dirty dirty on this bread. - Oh dang. - Oh dang. - Oh dang. - That's it, oh dang. - For a tiny little kitchen, packs some flavor. Packs a punch. - [Harry] Cocktails are good. Food's good, too. Ricky Bobby, we gotta run. Till next time. From one cocktail to another, we're at East Side Show Room. - This is the same designer as Sawyer and Co and Hillside Farmacy. I got some ribs. - Ooh. - [Waiter] Potatoes with a cascabel aioli, coffee-rubbed, orange-glazed pork rib with chimichurri. - [Bruce] Coffee-rubbed ribs, have you had that before? - [Harry] No, oh my God. This is amazing. Coffee ribs. Not in season all the time. - Delicious. That is just delish moonshine. - Last piece, yummy. You know what we need right now? - A taste of Detroit and Austin via 313 Pizza. - [Harry] Home of the gluten-free Detroit pizza because the owner's daughter has Celiac. - Every child deserves the right to eat pizza. - Hi. - Wow. - What do we got here? - Here's the Cadillac, all on gluten-free crust. It includes fig preserve, prosciutto, and balsamic glaze with some fresh shaved parmesan on it. - [Harry] The Cadillac. - Sweet savory. - Yeah. - That's the taste of Detroit. This is the Cadillac on dubs. - With hydraulics. This pizza. - Detroit, goodbye. - Done. We're here at Banger's, where they have 104 different beers on tap. What else did we get? - You have to have a sausage. - [Voiceover] Cajun boudin, you're gonna cut that open, served with a side of red beans and rice. - [Bruce] Thank you, bite size. - [Harry] Oh my God. This is delicious. With the chili, it's very Texan, I must say. - [Bruce] Get the skin, Harry. - [Harry] Get the skin. - Don't be afraid. - I'm not afraid. In the tradition of Texas, I have to do this. - You know what the good thing is? We're right on the river, too. - We are. Welcome to El Naranjo. This is the locals' recommendation for the best mole and ceviche. Oh my God. - So there's tuna with a little bit of orange, lime juice, onions, serranos, cilantro, and hoja santa. - Wow. - Chef, you've outdone yourself. - This is the mole of the week. It's a "chuleta de puerco," porkchop, with mole mancha manteles from Oaxaca. We serve it with sweet potato, plantains, and pineapple. - [Bruce] This is unique, I've never had this before, and there's great balance. - I'm gonna have to try the hot sauce. This is for the tradition of Austin. - Just straight, wow. - Ooh, I love the hot sauce. All right, Bruce. Five more. - [Bruce] Peche. They're known for their French cuisine, some fantastic Absinthe cocktails. - Absinthe, man. - Oh, I can get real comfy here real quick. Look at that garnish. - This is our escargot, we even put absinthe in the butter for the escargot. It's really, really good, enjoy. - Let's see what this snail's like. That's delicious. There you go. Oh. You got a double bill there. - Scared of escargot? Don't be. Just think of it as a mushroom that crawled into a shell and decided to live there. - Cheers. - [Bruce] Frank. - [Harry] That's right. This is one of Jacob's favorite places. - For sure. - Mac and cheese. Got a Frito pie, here. And a Chicago dog. - For those of you that don't know what a Frito pie is, it is Fritos, cheese, and chili, with jalapeños, because we like it hot here. But this is so good. There's a piece of bacon in your stranger. - Bacon-infused vodka in there, too. - Oh. - [Harry] Way to go. It's good. Three more, guys. - Harry, there you are, man. We've been looking all over for you, man. - Dude. The last hot dog was way too much, man. - Chicago dog did this to you? There's a Mezcaleria upstairs, come on, man. This is it, the Mezcaleria. I told you, man, look at it. - It's beautiful. I need something to cut through the fat and the meat that we've eaten all day. - [Bartender] I think I've got just the remedy for you, man. - Oh man. I think that did the trick. Cesar, thank you. - You got it, man, all right. - There you are, gentlemen. - Beautiful. What do we have here? - [Bartender] Right here you have the Flora Dora, it's fresh ginger, fresh raspberry syrup, fresh lime juice, gin, soda water. Kind of a new classic, the Safety Word, Angostura bitters, yellow chartreuse, Irish whiskey, old fashion style lemon peel on top. - [Bruce] And that beautiful ice cube in each one. - [Bartender] Enjoy. - Dude, cool place, huh? - Amazing spot. - Cheers. - This lives up to all the hype. - This goes down way too easy. Dude, the ice program here, hand-chiseled, hand-chiseled. We only got one more place after this. It's been hard. Barbecue, tacos, more barbecue. - It's all right here. It's all right here. I already unbuttoned one of my buttons. So there's not much more I can do. - Let's go work it off. Come on. We're here at the White Horse, and our friend Jaime is gonna teach us how to two-step. Let's keep it weird, Austin. - So it's gonna be slow, slow, quick, quick, slow. Slow, quick, quick, left, right, left, right. I think you guys got it, you guys ready for some partner action? - Let's do it. - Five, six, seven, eight. - I'm gonna tell you right now, Bruce. We've had a great time in Austin. This has been amazing. Let's get a shot of whiskey. Dude, Austin, what an amazing city. The cocktails. - The dancing. - The food. - The barbecue. What we had today, on another level. Frito pie. That's my first. We gotta move forward to another city. - Austin, we love you. We're definitely coming back.

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