The people.

Michelin-recognized cooking at Olamaie; Southern-inflected fine dining.

Mexican-inflected cooking across three Austin rooms: coastal Mexican at Este, contemporary Mexican at Suerte, and Bar Toti.

Central Texas barbecue, brisket specifically, and the pits, sauces and technique around it.

Italian cooking on South Congress; a chef-owner's own picks for Chinese, Sichuan and Vietnamese.

Diner-style brunch cooking at Holy Roller.

Modern American cooking in downtown Austin; a chef's own late-night picks.

Mexican-inflected Austin cooking; a chef-owner's short list for a night off.

Heirloom-corn nixtamalization and tacos at Nixta Taqueria.

Wine-bar and trattoria cooking; a longtime Austin restaurateur's own picks for a night off.

Central Texas barbecue at LeRoy and Lewis, whole-animal butchery and "new school" technique.

Thai cooking at Thai Fresh; a chef-owner's own picks for Vietnamese and Chinese.

Gulf Coast and Texas seafood; a chef's own weekend habits.

South Texas-inspired scratch cooking at Rosewood.

Texas-sourced whole-animal cooking and wild game at Dai Due.

French-inflected comfort food and cocktails at Péché in the Warehouse District.

Fusion fine dining at Arlo Grey inside the LINE Austin Hotel; national food broadcasting.

Austin restaurateur; the rooms of McGuire Moorman Hospitality, and his own picks for the North Lamar Vietnamese kitchens he grew up eating in.

Asian-inflected Austin cooking; Top Chef alumnus.

Barbecue and trailer cooking; a pitmaster's own picks for late-night and Sichuan.

Fine-dining pedigree (Joël Robuchon, Jeffrey's, Josephine House) turned healthy delivery cooking at Lucky Lime.

Mexican and Thai-inflected cooking across La Condesa, Sway, Fresa's and Launderette.

Thai cooking at Madam Mam's; a chef-owner's own picks for Chinese and Vietnamese.

Operations and tortilla craft at Nixta Taqueria.

Pastry and dessert programs across the Emmer & Rye Hospitality Group (Emmer & Rye, Hestia, Canje, Nicosi).

Scratch-made barbecue and sausage at Micklethwait Craft Meats.

Modern Japanese/sushi across Uchi, Uchiko and Uchibā.

Austin restaurants across every price band, from barbecue counters to tasting rooms, reviewed on The Infatuation's ten-point scale. He is the only critic in the city still filing scored reviews.

Austin restaurants, the city's longest-serving single desk.

Austin restaurants, bars, breweries and trailers, scored on The Infatuation's ten-point scale.

Texas barbecue, statewide. Pits, smoke, brisket, and the economics of a joint.

Austin restaurants, bars and food retail, in two modes: prose reviews with prices, and opening reports.

Tacos and Mexican food across Texas, from trailer windows to sit-down taquerias.

Austin restaurants and food trailers, from strip-mall dumpling counters to Tex-Mex dining rooms.

Austin restaurants, wine bars and raw bars, reviewed in prose and without a score.

Austin food and drink news for CultureMap, including national list results as they land on the city.

Texas restaurant news across CultureMap's city sites: awards, openings, closures, and the results of other people's lists.

Restaurants across Texas, chosen around one question, which is what Texan cooking is now.

Bars and restaurants nationally for Esquire, including its Best Bars in America list, which he writes.