More Good Food and the Alamo Drafthouse

Started the day with more awesome food at Olivia’s, here in Austin. Had what they call Picnic Fried Chicken. It’s served at room temperature. I’m guessing it’s fried much earlier in the day which seems to concentrate the flavors and manages to stay crispy and delicious. Leftover fried chicken always tastes great the next day. Wade ordered a cinnamon roll that was to die for. Not too sweet, but with a beautiful frosting sauce on top.

Around 4:30 we headed to the Alamo Drafthouse to see the movie Cyrus. John C. Reilly and Marisa Tomei. It’s an incredible indie that’s in limited release. Really hope it makes it to Reno, this film needs to be seen. So low key and yet it’s produced by Tony and Ridley Scott. They should produce more independent films. They seem to know how to let the filmmaker do their work.

As for the Alamo Deafthouse…what can I say? It’s the best movie experience I’ve had in ages. Before the movie they were showing excepts of the Steve Brule bits from Tim and Eric Awesome Show Great Job and interviews with John C Reilly on The Daily Show. There were no commercials or slide shows for local dentists or flower shops. There is a kind of bar that runs along the front of every row of seats, you write down your food and drink orders and place it on the bar and waiters pick up your order. No schlepping off the consession stand to pay $5.00 for a bag of popcorn. I ordered fish Tacos and a Cabernet! Cost me $18.

Out in the lobby they have a cool t-shirt shop with quirky movie shirts or Alamo themed events. It’s going to be hard to go to a regular theatre ever again.

I’m almost sad to leave. There seems to be so much to do out here. Nightlife, food, canoeing on Ladybird Lake, etc. Austin is an oasis in the heart of Texas.

Still pretty fucking hot, though.


About heartajack

I'm a graphic designer and occasional filmmaker that recently discovered the awesomeness that is the Can-Am Spyder Roadster. In recent years I've become obsessed with food and learning how to prepare it. I make the best damn ribs...EVER.
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