SPUN Ice Cream is a locally grown ice cream shop cofounded by two sisters from Austin, Texas. We specialize in fresh, seasonal ice creams, spun to order using liquid nitrogen. All our handcrafted flavors and “pairings” are dreamed up and made from scratch, by Chef Christina Cheng. 

Watch our base ingredients – including local dairy, fair-trade chocolate, and organic spices and produce - transform from bottle to scoop in minutes. We buy the best quality milk and cream Texas has to offer - which is non-homogenized and low-temperature pasteurized from healthy cows fed on grass and GMO/corn/soy-free feed and never given artificial hormones. Faster than traditional freezing techniques, spinning ice cream with liquid nitrogen produces smaller, more condensed ice crystals and thus an intense purity of flavor and the creamiest, smoothest frozen treats science has to offer. 

A craft ice cream experience from top to bottom, Chef Christina offers a rotating menu of house-made original pairings, such as chocolate waffle cones, Texas pecan brittle, corn cookie crumble, citrus confetti, pickled jalapeño glass, and caramel popcorn sprinkles (ABOUT).

Spun Ice Cream is a delicious little spot in an up-and-coming area of Austin that makes ice cream with liquid nitrogen.

We make our ice cream using liquid nitrogen not just because it’s fun and we like to play with our food (although we do), but because, to put it simply, it tastes better. 

The beauty of liquid nitrogen ice cream is that the science can go into the process and not into the ingredients. We make your ice cream fresh to order, so we don't add preservatives, emulsifiers or stabilizers. Our custom flash freezing technique brings out the purity of the organic and local ingredients we work hard with our farmers to source for your ice cream too! 

At negative 321°F (that’s more than five times colder than Barton Springs), liquid nitrogen helps us deliver a velvety smooth, creamy texture without the need for added milkfat. Plus, some food science experts say flash freezing preserves the nutrients in foods better. We go from raw ingredients to finished product in minutes right before your eyes (ABOUT).

The menu items change often, but the Butter Pecan special had my name written all over it. IT was made with sweet cream ice cream, pecan praline and brown butter powder.

Chef Christina's flavors and pairings menus shift seasonally and include local and organic ingredients as often as possible, which include organic spices and fair trade chocolate. All our ice cream bases are made in-house with fresh milk and cream (from Texan cows free of antibiotics, hormones, GMOs, corn and soy). We don’t add any emulsifiers, preservatives or stabilizers to our ice creams – just sugar and spice and everything ice. Check our shop blackboard for the most up to date menu and list of local and organic ingredients we're cooking up in the SPUN kitchen! We have a limited menu at the ice cream truck location (MENU). 

And, man, was it good. If there's a way to make ice cream even better, it's combining some texture - which this did SO well between the crunchy praline and soft powder. Rich, slightly salty and very sweet. Phenomenal.

Grade: A

SXSW had a little food truck roundup called "SouthBites", and one of the most famous food trucks in Austin was in attendance.

East Side Kings dubs its menu Japanese street food with a touch of Austin soul.

On this day, they had a few tasty options - but the frontrunner for me was "Thai Chicken Kara-age" which is deep-fried chicken thighs in a sweet chili sauce with fresh onion, jalapeno and herbs.

East Side King offers globally influenced Japanese street food. Created by Paul Qui and Moto Utsunomiya during their time at Uchi/Uchiko, East Side King provided a space for creative freedom and fun with food. East Side King has grown from a food truck behind the Liberty Bar to include a brick and mortar on South Lamar, a catering department, and talent like Thai Changthong, Executive Chef of Thai-Kun. 

East Side King is inspired by Asian cultures, rock bands, art and Austin's laid-back, fun-loving vibe. We use quality ingredients like certified awesome Tender Belly Pork, 100% vegetarian-fed pigs raised without antibiotics, hormones, or crates of any kind.

Wow, was this good! Bold, fresh flavors. The cuisine in this town is just so much different than what I'm used to. It was light, but filling and satisfying. Even giant fresh onion and jalapeno just tasted refreshing. That sauce was so flavorful. Just, man, I'm missing this right now.

As a side note - Avocados from Mexico sponsored the event, so they were giving out free guac! You could customize it, so I got cranberries and cojito cheese on it. Win.





Grade: A

During some down time, I took a bit of an urban hike to see the Texas capital (pretty, but no West Virginia) and stopped at the Texas Chili Parlor on my way.

It's a bit kitschy, but the restaurant is a tourist favorite so I wanted to mark it off my list. It's pretty dark inside and smells a bit musty. But people from all ends of the spectrum - businessmen in suits to young hipsters - were waiting for their grub.

Texas chili has NO beans in it; in fact, it's sacrilegious. Just beef and tomatoes and other tasty spices. But, I wanted to try the chili, and I couldn't think of a better way to do so than atop fritos and with cheese. That's right, I ordered a Frito pie. Fritos, topped with chili, topped with cheese and then I got sour cream on the side, because it's essential.

Overall, I thought it was just OK. I did get the mild chili, but I thought it was a bit bland. I was looking for all sorts of depth of flavor, and maybe I should've gone the spicy route for that. Either way, cover something in cheese and sour cream, and it's good no matter what. A decent rendition of the dish, though I think I've had better.



Grade: C

Every time I visit a new city, I always try to find a decent burger joint.

After some searching, Hopdaddy Burger Bar came up as a must-try.

This place is a little nonconventional. For starters, there was a line out the door. I didn't think that was too bad, so I joined behind the last person. The line, however, stretches all the way past the dining space and to the back kitchen where you place your order.

Along the way, they slowly take care of small things - how many people are in your party, then you're assigned a table number, as you progress, an idea of what you might want to order and finally, ordering at the counter.

After you order at the counter, you come out to the dining space to find your table number, and your food is delivered.

The good we make begins here. The FRESHEST available, all-natural ingredients. Our beef comes from HUMANELY RAISED COWS, never, ever given growth hormones or antibiotics. We grind everything in-house daily. Our fries are HAND-CUT from select Kennebec potatoes. Our buns are made from scratch & BAKED FRESH all day everyday. ENJOY!

After just a bit of waiting, my food arrived: Magic Shroom burger made with angus beef, Texas goat cheese, field mushrooms, mayo, basil pesto, red leaf lettuce, white onion and beefsteak tomato. Truffle fries were also a must.

This burger was great. It was large, but it was flavorful, all fresh ingredients and a good combination of flavors. Solid burger.

The fries - complete with a delicious garlic aioli - are the things my dreams are made of. It's just unfair how good these are. Umami is my weakness, and it just doesn't get much better.

It's definitely hipster-y and a little tedious as far as process goes, but my meal was worth the wait.



Grade: A

Austin? That isn't West Virginia. I know what you're thinking. But, I recently traveled to Austin, Texas, to attend SXSW, and I just had so many cool experiences that help shape and inform my view of food, I want to share them. I will, however, keep them pretty short :) 


Curra's Grill was my first stop right off the plane. It was less than a mile from my hotel, and I had read they have really cool avocado margaritas (I know, right!).

This place is simple, maybe a touch run-down, in the most charming of ways. I sat at the bar and ordered an avocado margarita, which ended up being a only slightly sweet, creamy sensation. Definitely different, but tasty.

For food, I ordered the tacos al pastor plate, which has become my favorite tacos I've ever had. I've never been a fan of much Mexican - or Tex-Mex, I suppose - food. Until now. The rotisserie-cooked pork was serve with cilantro, onions, pineapple on a flour tortilla and avocado sauce. Just wow. Simple flavors, fresh flavors and bold flavors. This has made me a believer. Easily the tastiest ones I've ever had. Now, to find something similar locally!

Grade: A