Subtitles section Play video Print subtitles [MUSIC] This is what I do to my girlfriend's brothers. >> Oh, God. >> I mean, honestly, oh you have big tits. [LAUGH]. [LAUGH]. >> Let's go make some God damn gravy. Come on, seriously. [MUSIC] I'm Callie Speer, and I'm the pastry chef at Swift's Attic. So Swift's is a restaurant that's downtown Austin we are the upstairs of an old sort of meat packing plant historical building. So it kinda gives us a fun vibe we do small plates, we're a small plate style. So it's definitely shared portion. The ta, you know, the table typically would get multiple things off of our menu. They're all built to share very easily. And we like to do a lot of whimsical things. This thing is something we call it's a polenta cake, but it's something that we like to call cone bread. Cuz we're from the South I've lived in Austin my whole life. So I've worked here since I was a teenager. I got a job in a kitchen, that was my dad's friend that opened a restaurant and I did all of like. The bitch work, basically I started out actually working savory. And we had this pastry case where we had this lady that was doing it. Couldn't really do it any more they're like, oh, what do you think? You wanna, like, switch over? I'm like, [LAUGH] that could, that could be awesome. [MUSIC] I like the art of it and the science of it a little bit more I think was what. Munchies. >> Peaked my interest to kinda change over and do pastry. My favorite on the menu, that is a basil sherbet, with coconut milk panna cotta. And it has a peanut butter powder on the bottom. Some curried Rice Krispies. And some lime, like a kinda pop of lime gel at the end. With some micro I like to do, also, throwbacks of things, or, you know, things that people have a nostalgia about and recognize. I did a chocolate mousse, it's sitting on top of a chocolate soil with some Captain Crunch ice cream, and then finish it with a little bit of blueberry to do the, kind of like Crunch Berries. Just a sort of a. And that was sort of my answer to like we have to do a chocolate. Like a serious chocolate let's do a chocolate dessert I'm like all right well we're doing crunch berries this is going to be great [LAUGH]. [INAUDIBLE] >> Well our dining scene here in town for sure has exploded, like especially over the past couple of years. We used to we had nothing, like for the longest time there was like one fine dining restaurant and that was it, and if you wanted to get a good review in the paper you had to have white tablecloths like fine dining service. And then over the last few years, We have seen this element of a lot of it honestly is the people that have worked here in town for so long. Most of these people all kind of came up together and they all just started doing their own thing. Which was awesome. They went, worked in these places all together. Cuz there wasn't very many, you know, there weren't very many options. And really, we were just a group of people that liked to have a lot of fun with the menu this is my husband. >> Hello. [LAUGH] >> Love him. hi. >> Speak into her tits. That's where the microphone is. >> Speak, speak into my tits. So I have two girls so I don't go out a whole lot at all, usually. Super, super spirit fingers. Last night I brought out with me Mat Clouser, who's our executive chef, Zack Northcutt, who is our sous-chef, and Abby Yates, who's also our sous-chef. Matt and Zack, I've known both of them for almost ten years. And really not even because I ever worked with them. But my husband did and other people, and Matt worked with my husband a while ago. And, we are friends. >> [LAUGH] >> You're drinking a little too slow. You're really being a Debbie fucking downer here. >> Right? >> So we left Swift's yesterday, and we walked over to The Back Space. Which is just a couple blocks down the street from us. >> I really want to trip you. >> Don't trip me. That's so rude. >> [LAUGH] >> Backspace is a kinda teeny tiny like hole in the wall pizza place that is also I feel like surprising people don't notice it. It's there all the time. Then you walk in and you're like wow this looks awesome. Backspace is owned by Shawn Cirkiel, who I worked with. Many years ago he was, that's where I worked before I came over here, Swifts. Any part of me that is any good at what I do now, is definitely because of him. We ate some pizza and a whole bunch of other awesome stuff. Jefferey, the chef there, he's great. He came out and hung out with us some too. So that was. A super fun. They're really great about doing all the like antipasto like small dishes Sprizer, sprazer. They're so good and so hot it's like my kid, I'm like mm. Oh, my God. Mm. Mm. >> There are lamb meatballs. >> Yes. >> Good times. Lamb meatballs with a little bit of pecorino romano on top. >> Yeah, thank you. >> Awesome. Thank you. These meatballs are the jam. They really are. They're the shit. >> You'll never say that again. >> The jam? >> They're the jam. >> They are the. Jam. These meatballs are the jam. It's like space jam. Almost as space jamy as the jersey we're gonna wear out tonight. We're going to Justine's. Justine's is a french bistro over on the east side of town. It's super far on the east side around really nothing. They're known for their lively atmosphere for sure I would say. >> Irreverent attitudes. >> Uh-huh. And Casey, who's a good friend of all of ours, is the chef over there. He's expecting us and I would imagine that should be a pretty good time. >> Justine's is a place I never wanna leave. >> No, he was just actually saying that Justine's is the place that every single time he has to have have his wife come pick him up. >> Or drag me out, yeah. As soon as I. >> [LAUGH] He's like this is amazing [CROSSTALK]. >> They give me the high glass treatment for the and that's just it for me. That's my, that's my jam. That's my truth. >> Your truth jam? >> [LAUGH] That's my truth jam. >> Welcome. >> Hi, thank you. >> And we brought pizza for the kitchen. Wonderful. I can help you take that to the kitchen. >> Awesome. >> I can also guide you to your table. >> Thank you. >> Hey. Hey. [LAUGH]. >> How are you doing? >> [LAUGH]. >> Nervous? [LAUGH]. >> I'm Casey Wilcox. I'm the executive chef at Justine's in Austin. We do French food. Kind of pseudo French food on, on some levels. But classics on the other end. We definitely know they're throwing a party [LAUGH]. >> Like every time I go in there I always feel like we're in some, you know? Like the 40s or something. Like you just go and it feels like so fun and so like whimsical in there and they really try to make the experience not only about the food, and the food being great, but making it just. Feel, feel fun and feel exciting. We ate a whole mackerel that he brought out, and I think we got shots of that. He brought it out to the table, and he was like literally this just walked in the door 15 minutes ago so that was, that was neat we also ate a curry dish there that I thought was great, with cauliflower. He did like a beef bacon dish that was just phenomenal, and so surprising. >> So it's the naval plate. All the burnt ends from me roasting the bacon are in, in the cabbage as well. In the, in this mix is a little bit of cabbage that you salt to kind of bleed the water out of so they don't get soggy when they're cooked, and radishes, mustard seed, caraway, and then just a little bit of cream and egg. So that kind of holds everything together. Then the cabbage, try to get one of these to kind of cup a little bit and hold some sauce. So it looks nice on the plate. >> I think that was probably, with everybody, the hit of the evening. >> Who's the guy that was outside the window at Justine's? >> I don't know. They know him. I didn't know him, but he was like, stressing me out a little bit. I'm sure, at some point, they've all worked together somewhere. >> Oh yeah. I wanted to call up Tracy Martin. Munchies. >> Getting up in here. [LAUGH] >> I mean, it's like, it's kinda incredible. Cuz there's just like this mirror room they're like, this is amazing like we have this shed on the property. And that's what it was. Like we have this shed on the property. We don't know what to do with it. Let's layer it in mirrors. [LAUGH] >> Let's layer it in mirrors. >> Like. What? >> Paint that shit gold. >> How, how am I supposed to do my cocaine, though, if it's on the walls. >> Make it rain. [LAUGH].