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Barbecue collaboration pop-up, part one
Bakery delivery service Vivian’s Boulangerie is teaming up with new school barbecue truck LeRoy & Lewis for a barbecue-filled baking pop-up this weekend. The pop-up is overseen by Vivian’s chef, Kendall Melton, and LeRoy’s operations manager, Sawyer Lewis. The menu consists of the Frank (a croissant stuffed with pork sausage, American cheese, Dijon mustard and sauerkraut), the Brian (a puff pastry with macaroni and cheese, beef brisket and barbecue sauce), the Francophile (a galette with hash browns), whole pork, leeks, fresh cream and even caviar), and Bonjour Y’all (a barbecue kolache with chimichurri). It takes place on Saturday and Sunday, April 17 and 18, starting at 11 a.m. each day until sold out. The pop-up menu is only available for LeRoy’s in-person visits to 121 Pickle Road at Cosmic Coffee (read: no pre-orders), and the regular truck menu will also be available.

Barbecue Collaboration Pop-Up Part Two
The Austin Chapter of the Dames d’Escoffier is launching a barbecue pita pop-up with the Dripping Springs bakery Abby Jane Bakeshop with the barbecue restaurant Franklin Barbecue. The resulting Pretty in Pita event pairs Abby Jane’s pitas with Franklin’s smoked meats. There’s a pairing of Franklin brisket with lettuce, tomatoes, red onions and tzatziki; another made up of pulled pork ribs with cabbage, pickles and barbecue sauce; and the third, a vegetarian falafel with spicy chickpeas, lettuce, tomato, red onions and tzatziki. Orders can be placed now, with pick-up at the bakery on Sunday April 25 from 11 a.m. to 3 p.m.

Blue hat cease and desist
Downtown bar Little Brother received a cease-and-desist letter from athleisure brand Outdoor Voices regarding its Eater Austin-recommended bright blue parody hat. Co-founder Matthew Bolick tells Texas monthly“We’re a little guy. We made a silly hat. They are the big guy. Everyone wears their hat. Why wouldn’t you find that funny? Old Austin would have found that funny.

Chef’s mix
Dripping Springs Tillie’s restaurant has a new executive chef with the arrival of Andy Knudson. The chef, originally from Texas, had worked at acclaimed restaurants across the country, including two Michelin-starred Guy Savoy restaurant in Las Vegas, Aspen hotel The Little Nell, Bobby Flay’s Caesars Palace restaurants in Las Vegas and the Bahamas, and Marc Forgione’s restaurant. New York restaurants. The restaurant, found at Camp Lucy, still requires masks when not seated at dining tables and social distancing measures.