Austin Food Scene Changes as Patricia Sharpe Retires After 50 Years
Austin is buzzing with news as veteran food critic Patricia Sharpe announces her retirement after an impressive 50-year career with Texas Monthly. Known throughout Texas for her keen insights and love of dining, Patricia has been a cornerstone of the state’s culinary landscape since 1974. With her retirement set to take effect at the end of 2024, the food scene is poised for a significant shift.
Patricia’s Impact on Texas Dining
When Patricia first joined Texas Monthly as an editorial assistant, Texas was just beginning to wake up to its vibrant dining culture. Back then, the state’s population was less than half what it is today, and the restaurant scene lacked much of the diversity and creativity we see now. Over the years, Patricia has not only reported on changes in dining but has also influenced the industry herself.
During her stint, she devised popular formats like Pat’s Pick and the annual feature Where to Eat Now, which has been captivating readers for over two decades. According to the current editor-in-chief of Texas Monthly, Dan Goodgame, “Pat has covered the fine-dining scene in Texas for so long, and in such a discerning and engaging manner, that she has become a vital part of the scene herself.” Indeed, her unique blend of humor and personal touch in writing kept readers anticipating her reviews.
A Look Back at Food Trends
Reflecting on her three-decade career, Patricia noted the rise and fall of various culinary trends and restaurants. Some well-loved spots have faded away, while new favorites continuously emerge. “Texas has changed from a state that eats at home to one that eats out,” she remarked. The culinary staples of cities like Dallas and Houston now hold significant positions on the national dining stage.
Farewell but Not Goodbye
While 2024 will mark the end of Patricia’s formal role at Texas Monthly, it is likely not the end of her writing career entirely. Those interested in diving into her archives can find abundant articles and features, including her work in the 2008 collection Texas Monthly on…Food. Proof that her legacy will live on, the magazine is currently advertising for a new food critic to fill her esteemed shoes.
What’s Cooking in Austin: New Openings and Trends
As news of Patricia Sharpe’s retirement circles through the town, Austin’s food scene continues to evolve with new openings and menu highlights.
New Dining Experiences
On September 15, Fonda San Miguel will unveil its new concept, Tzintzuntzan, right next to its current operation. This new venture will focus on breakfast and lunch, aiming to attract food lovers with offerings such as regional specialties and bakery treats.
Meanwhile, Brass Poppy is on the brink of launching. Set to open on September 13, this cocktail lounge located on the ground floor of the Hotel Van Zandt promises an upscale experience featuring delights like Wagyu tartare and a reinvented French onion dip.
Changing Culinary Standards
In another significant move, Hai Hospitality, which operates several popular restaurants in Austin, has decided to remove foie gras from their menus. This follows recent pressures from advocates for animal welfare, aligning their practices with a growing number of restrictions facing foie gras production in various U.S. cities.
Special Promotions and Upcoming Events
As September unfolds, local eateries are gearing up for events. For instance, Bakery Lorraine introduces a charming new dessert called Honey Lemon Cup, available throughout the month. The dessert showcases wildflower honey panna cotta and honey lemon sponge cake, which are sure to delight patrons.
Mark your calendars for September 18 as Bar Toti celebrates National Cheeseburger Day with half-off tasty burgers, while Este offers a special item on its dinner menu for one night only.
With a blend of nostalgia for Patricia Sharpe’s contributions and excitement for upcoming dining trends, Austin’s food scene continues to resonate with culinary passion and community engagement. As the city enjoys new flavors and experiences, Patricia’s departure certainly leaves a significant gap but also opens up opportunities for fresh voices in the industry.
