Amy's Ice Creams is a quirky little ice cream shop that had folks standing outside waiting in line for it, so I knew it had to be good.

Established in 1984, Amy's handcrafts artisan super premium ice creams, dairy-free fruit ices and frozen yogurt! Home of the world famous Mexican Vanilla Ice Cream. With over 350 flavors in rotation your every visit will be a new flavor adventure! We've grown up in Austin, Texas and now have shops in Houston and San Antonio! Explore your favorite flavors and the fun of Amy's Ice Creams.

The menu has all sorts of flavors, including their famous Mexican Vanilla. But, in addition to that, they have "creations," too.

So, it was a pretty easy decision for me when I saw their seasonal menu had the "all time fave" as the Turtle - Mexican Vanilla topped wit hot fudge and pecan praline sauce. SOLD.

Wow, this was good. The photo doesn't do it justice. But imagine a nice, creamy vanilla base swirling in ribbons of chocolate and caramel. Yes, you're welcome.

Grade: A

We were inspired by the classic diners of the ’50s. A place for people to come meet, eat, drink and have fun. Only this is Austin — so we left out the standard cookie-cutter diner stuff. No fluorescent lights, chrome or a cheesy refurbished jukebox in the corner. We blended a mid-century modern design with a big helping of Austin eclectic. Just like our food, it’s a unique blend of ingredients that’s delightfully unexpected. 

Our crew is uniquely inspired as well. Chef and Texas native Andrew Curren was valedictorian of his class at the Culinary Institute of America in New York and worked alongside top chefs such as Danny Meyer and Jonathan Waxman. In fact, all our partners are Texans with discerning palates. We offer local, farm-to-table and organic produce whenever possible and quality food prepared immaculately. 

Come hungry any time of the day — or night. Our chef-inspired comfort food will make you happy whether you’re craving chicken and waffles, veggie hash, meatloaf with sweet onion gravy or a tasty bacon Gorgonzola burger (try it with a fried egg on top). You’ll get extra grins if you order one of our decadently rich milkshakes — or a pint of craft beer or glass of boutique wine — to top it off. 

Good atmosphere. Good people. Good food. Good drink. All in one convenient location at the corner of 6th and Lamar. The fact we’re neighbors with Austin icon Waterloo Records, well, that just makes it even cooler.

24 Diner is a very cool, very orange diner known for its chicken and waffles. It has been awarded time and time again for its classic - yet inspired - food, so I needed to make a trip here pronto.

When you hear the word diner, you probably think greasy spoon. 24 Diner is anything but. Essentially, we took all the elements of the concept we liked — classic American cuisine, good service, fun atmosphere — and turned it up about 10 notches. We offer chef-inspired comfort food, local & organic fare, a full bar and a killer beer & wine list. A finer diner, if you will. And you can stop in anytime. We’re open 24 hours a day and located downtown in the heart of Central Austin at 6th and Lamar.

The breakfast menu is always served, and there's where you'll find the dish: CHICKEN & WAFFLE Marinated, boneless, skinless fried chicken breast & thigh, brown sugar butter. Oh, and that Belgian Waffle? Made from yeast-risen dough with butter, Madagascar vanilla & raw sugar. Grade A light amber Michigan maple syrup.

This is just the small serving - and thankfully I did that - because it was more than enough. The chicken is perfectly crispy and moist and just delicious. That waffle is light and fluffy and once you top everything with maple syrup, and it's just a dream come true. Best chicken & waffles I've had. The perfect chicken - free of mess or chewy or fatty bits - just makes it. You won't regret it.

Grade: A

Austin is a really cool city and has a pretty vibrant downtown life. One place in particular that my friend Julia was set on trying was The Driskill, a historic hotel with incredible bar.

We stopped in for a drink and a small bite. The space is sprawling and comfy. Elegant - save for maybe some of the patrons on this evening.

Relax and unwind at the Driskill Bar, with a feel that is Texan through and through. From the décor to the delectable drink menu, our bar is the best spot to mingle with friends and relax amid your Austin explorations. Take a seat in one of the cozy nooks, surrounded by authentic artwork, or settle into a leather sofa. Choose from a lengthy list of cocktails, wines, and beers, and stop by for the lively happy hour scene. Throughout the month, the Driskill Bar offers live music, featuring jazz, folk, country, and more via its curated calendar. For a fun-filled evening in Austin, the Driskill Bar is the place to be.

Because it said it was the "Official Cocktail of Austin," I ordered The Batini: Tito’s Handmade Vodka, Hibiscus & Ginger Simple Syrup, Agave Sweet & Sour.

You can call me a fan of The Batini. Sweet, but not too sweet. Beautiful and refreshing.

We also split a red velvet cupcake that was simply to die for. It was moist, perfectly whipped frosting and just delish.

This is a lovely place for a drink, and some Grade A people watching.

Grade: A

Ramen Tatsu-Ya is "Japanese Soul Food" with OG ramen: pork bone broth, chashu, ajitama, wood ear mushroom and scallions.

Ramen Tatsu-ya is the long-awaited collaboration between local chefs/DJs, Tatsu Aikawa and Takuya Matsumoto. The two of them first met as they were busy making their marks on the Austin scene as hip-hop DJs. After following an eerily parallel timeline, honing their crafts at notable Austin establishments such as Musashino and Second Bar + Kitchen, Tatsu took a leap and moved to Los Angeles. There, he worked in one of the nation’s most respected Kaiseki/Sushi bars, the two Michelin star restaurant Urasawa. 

On his return, he began working with Takuya on birthing Tatsu-ya. “I was craving good ramen after having lived in Japan and LA. I wanted to provide that same quality and authenticity in Austin, the city I call home.” says Tatsu. “We want to educate people on what ramen truly is. It’s the soul food of Japan. The process of broth-making can take an extremely long time in order to draw out the flavors from each ingredient.” A far cry from the 10-cent package ramen most of us know all too well (ABOUT).

A Culinary Equation :: Episode 1 - Ramen from Palate Films on Vimeo.

You order at the front of the place, and there was a small line. Pick which ramen you want (I went with the original), add "bombs" if you want, and add any toppings you may like - I added naruto maki, which are those swirled fish cakes and brussels sprouts and some parmesan. Because why not?

1. Chopsticks only! (Training chopsticks available on request.)
2. Sip the broth first, before digging into your noodles. Allow the steam to waft into your face and savor the smell; feel it run down your spine.
3. Finish all the noodles before they get soggy!
4. Never share your ramen. Never!
5. Slurp! Do it loudly and shamelessly. This aerates the broth and enhances the flavor of the noodles, similar to wine.
6. Add toppings after sampling the original flavors.7. If you’re still hungry after finishing your noodles, but have some broth remaining you can request more by saying “Kaedama please!” (Kae-dama meaning: “Extra noodles!”) (RULES)

After a little wait, the bowls for me and my friend Julia were brought out. I thought this was absolutely fantastic. The broth has a really deep, rich flavor, and all of those delicious ingredients just pop. Fresh veggies, deliciously cooked pork belly, crispy sprouts. All of it together was just really, really good. Definitely plan to have a full - but happy - belly leaving here.

Grade: A

From riding around in Ubers throughout Austin, I learned that breakfast tacos were a ~thing~  I had to try before I left the city. So, after doing some quick searching, I found the best ones near where I was staying.

They come from a food truck called Veracruz All Natural - not just any food truck, but one of the most essential food trucks in Austin.

Established in 2008. 

We started out in a tiny trailer on East Cesar Chavez selling snow cones, smoothies, and natural drinks. As more and more people started visiting our trailer they asked for food, so we started making tacos and tortas. We moved to a larger trailer on E Cesar Chavez, and opened an additional trailer on Manchaca. The demand for our tacos continues to grow and we are so grateful for our wonderful clients who come regularly to enjoy our fresh food. 

Our specialty is authentic, fresh tacos and salsas. Our tortillas and chips are homemade and we shop everyday to buy the freshest ingredients. We have been featured by Rachael Ray, Rolling Stone, and Austin Eater! (ABOUT)

This truck has a whole section dedicated to breakfast tacos, as well as other tacos, quesadillas, tortas and drinks.

Reyna and Maritza are sisters and best friends. They were born and raised in Veracruz, Mexico. They moved with their family to Austin, TX after graduating from High School and have lived here ever since. In fact, they love Austin so much that they never want to leave! 

Reyna grew up helping her mother in their family restaurant near the beautiful Veracruzana beach. Starting at a very young age, both her grandmother and mother taught her the ins and outs of the kitchen and she has loved to cook ever since. She especially likes to be creative with her recipes and continually tries to do new things with her cooking. In addition to being creative, she is passionate about using both organic and fresh ingredients in her cooking.

So, I ordered one "Migas," which had eggs, tortilla chips, avocado, pico de gallo, and monterey jack cheese. This particular breakfast taco has been named on of the top 5 tacos in America by Food Network. I also got a taco with bacon egg and cheese.

The migas was good, but without one of the yummy dipping sauces on the side, it didn't blow me away. I guess tacos are simple by nature, but with such a prestigious award, I was thinking maybe there would be just a bit more. This was a good taco, though, and the bacon/egg/cheese one was good, as well. Just used some extra spice from the dipping sauces.

Overall, good tacos. Definitely better with some zing from the sauces.

Grade: B

Second Bar + Kitchen is bright, open and modern. I think they were a bit confused when I wanted a table for one, but after the initial awkwardness, I was seated, delivered a glass bottle of water and began to pore over the menu.

Located in the Second Street District, Second Bar + Kitchen combines seasonal ingredients with local artisan products to create a true farm-to-table experience. Second Bar + Kitchen offers small plates for sharing, locally-recognized salads, delicious pizzas, entrees and desserts to enjoy. Second Bar + Kitchen is open for lunch, dinner and weekend brunch.

From the bar, Second Bar + Kitchen offers a wide selection of finely crafted cocktails by Director of Bars + Beverage Jason Stevens, an approachable wine program from Wine Director Paula Rester and a selection of eclectic beers.

So, the Congress Burger is the must-have. From Eater:

The sumptuous blend of brisket and chuck comes nicely seasoned between a thatch of Gruyère and shallot confit. Making it extremely easy to customize are sides of leaf lettuce, tomatoes, and sweet pickles, not to mention two ramekins with sharp mustard and homemade ketchup.

The Congress Burger has: ground brisket + chuck · shallot confit · gruyere · greens · tomatoes · horseradish pickles. I got truffle pomme frites to go with it. Yummm.

The burger is great. They are simple ingredients - but high quality, and that makes all the difference. Every individual piece was tasty, and combined, great. The truffle aioli sauce that came with the fries was divine, as were the sharp mustard and homemade ketchup.

While it's nothing completely strange or out of the ordinary, it nails the solid burger category and has the perfect fry complement.

Grade: A

Austin's Salty Sow is dedicated to "swine + wine + beer," and features mindfully sourced food and hand-crafted drinks.

This gastropub had some fine ratings, so it was one of my first stops.

Salty Sow is an American Gastropub that serves contemporary farmhouse fare. Hand-crafted cocktails and entrees are served fresh daily, mindfully sourced from local farms and purveyors. 

Modern and unpretentious, Salty Sow's chef-driven menu delivers clean, farm-to-table eats in a rustic-contemporary setting, making it a trusted "neighborhood gem."

It's a cute, trendy place where you sort of walk into this curtain as you enter. It certainly sets a scene.

We started with an appetizer - the Salty Sow Charcuterie & Cheese Board. It had all sorts of interesting sausages and cheeses.

It was all quite good, but I especially liked the pate - very creamy.

We also got a side of brussels sprouts, which came with golden raisins and pecorino cheese, and it was absolutely amazing. Show somebody who doesn't like brussels sprouts this dish, and you'll make a believer out of them. Crispy, sweet, savory. Everything all at once, and it was amazing.

For my main entree, I went with the duck breast, which was just OK for me. The skin was fatty, and the meat itself was a bit rubbery and more gamey than I would've liked. I did enjoy the turnips, though, and the sauce was delightful. I just wasn't totally on board with the meat itself.

Overall, a cool vibe. Some neat things here, and that charcuterie board and brussels sprouts were winners.

Grade: B