The entertainment world’s love affair with Austin keeps heating up: Drew Barrymore is rumored to have just bought a house in the city, whose full- and part-time residents include director Richard Linklater, Sandra Bullock and Matthew McConaughey. True Grit, The Tree of Life and Spy Kids 4: All the Time in the World have recently filmed here. And this month, the Texas capital becomes the industry’s No. 1 destination as South by Southwest takes over the city from March 11-20. Between the hundreds if not thousands of showcases and screenings, here are some of the best new spots to check out in the self-proclaimed Live Music Capital of the World. Austin has risen to the top of culinary critics’ lists as one of the best U.S. cities for dining. ), the second iteration of chef Tyson Cole’s homage to Japan. A four-time James Beard Award semifinalist, Cole won star status in 2005 for his sexy and innovative sushi as one of Food & Wine’s “best new chefs” in America. His 8-month-old Uchiko is every bit as provocative, with less of an emphasis on “just sushi” and more of a focus on Japanese farmhouse fare.

Cole, who recently published Uchi: The Cookbook, has attracted such diners as Lance Armstrong, Chelsea Handler and Robert Rodriguez. “The food is really unique and very cool,” says actress-model Brooklyn Decker, who moved to the city in 2009 with husband Andy Roddick. ), which has deemed itself a modern tavern serving up British-influenced cuisine and specialty handcrafted cocktails. The decor calls to mind an upscale British pub with its long wooden bar and myriad whimsical paintings of the British countryside along the walls. On most nights, it’s hard to elbow your way up to the bar, and Sunday brunch is borderline mayhem — but well worth it with a dish of delectable bangers and mash. Fans include Rodriguez, part-time resident Mike Judge and Spoon drummer Jim Eno. ), two concepts designed by chef-owner David Bull, a celebrity in his own right. A James Beard nominee, Bull has battled the formidable Bobby Flay on the Food Network hit Iron Chef America. Throughout Texas, Bull is known for his innovative-yet-classic New American cuisine.

Congress is his intimate fine-dining outlet, while Second Bar + Kitchen is his diner concept, featuring an array of great beers, one of the best burgers in town and an elevated yet laid-back feel. ), a 30-seat trattoria serving thin-crust Neapolitan pizzas from an Italian brick oven and handmade charcuterie. It’s located in the back space of Cirkiel’s first restaurant, Parkside, a popular hotspot with a raw oyster bar. John Krasinski, John C. Reilly and Tommy Lee Jones have all been in. (Cirkiel regularly cooks for Jones at the actor’s private ranch in San Saba, deep in the Hill Country.) So what are the mainstays to hit? “You inevitably end up with a vegetarian cast member, and it has really good options for them. The tortilla soup is rad,” she says. don’t miss the farm-fresh fried-egg sandwich. ), the new home of PBS’ Austin City Limits, had its grand opening in mid-February, and it’s where Perez Hilton is hosting his annual SXSW party March 19; last year, the bash featured performances by Snoop Dogg, Macy Gray and Michael Posner.

) provides sanctuary for modern art lovers. The three-story art space’s $6.6 million makeover was completed in October, and its new exhibit, “Rehearsals at the Astoria,” is a scaffolding reincarnation of the now-demolished Astoria, the iconic music venue in London; Long Hair Chihuahua Puppies For Sale Los Angeles Cathe sculpture is serving as a free rehearsal space for bands during the exhibit’s 10-week run.Westie Puppies For Sale Ohio There’s almost no chance of nabbing a hotel room during this year’s SXSW. Siamese Cat For Sale IowaAlso fully booked are hip hotelier Liz Lambert’s boutique sister properties. ) is a Victorian mansion updated with a rock ’n’ roll vibe; Amy Poehler recently booked a super-private bungalow there.

) is a vintage, cool redo of a 1930s motor-court motel.Opened in December, the hotel, where Krasinski and wife Emily Blunt have stayed, has 251 rooms and suites; Trace, a contemporary farm-to-table restaurant concept; and state-of-the-art workout and spa facilities. The rooms feature plush bedding, photos of acts that have played Austin City Limits and clever “postcard”-shaped windows with views of Lady Bird Lake or the downtown skyline. “Austin embraces different cultures and languages and music and food, but you still sort of have that Southern charm you get from being in Texas,” Decker says. “I love those perfect marriages in a place like this.” FOR SALE: Roddick/Decker House Brooklyn Decker and Andy Roddick’s four-bedroom Austin house, where they married in 2009, is under contract after being listed most recently for $3.6 million. Roddick bought the house, which is on Lake Austin and includes a home theater and fitness center, for $1.46 million in 2003.

“It’s close to downtown and has a boat slip, so it’s great in-and-out access,” says Lauren Powell of Sotheby’s International, which has the listing.How we make Sun Noodles Water - Not all water will work. We have a Reverse Osmosis Water Purification machine to run tap water and remove practically all the minerals and impurities in all locations. The water we use to make our noodles is around 45ppm. Overnight, salt and kansui are introduced to our purified water and kept in our water reservoir. To properly dissolve the solids into the water, we will constantly stir the noodles and drop the temperature to the appropriate conditions for noodle production the next day. Flour from all over the world is sourced and tempered overnight as well to make sure we always have a consistent starting point when the morning shift comes in at 4:30AM. In our custom small batch mixer, flour, other solids and water are spun and gently incorporated to yield the smallest possible dough balls called "Soboro".

From here, we are able to ensure once Compound Pressed, each square inch of our master dough sheet is homogenous and will yield a consistent noodle when cut. The Dough Sheet rests on a rack for 45 minutes to let the first phase of gluten form. The Dough Sheet is then run through 3 additional slow running compound presses to further bind and ensure maximum gluten formation. "Uchiko" or Dusting Flour is sprinkled on the dough sheet before and after cutting. Once cut at the desired width, the noodles are tumbled into a single serving ball and packed into sleeves of 5 servings. Boxed and tempered in the factory floor for 2 hours before they are refrigerated and aged for 24 hours Boxed noodles are wheeled into our blast freezer and frozen, then shipped out to distribution How to care for ramen noodles Keep frozen for up to 6 months Keep thawed for 10 to 14 days in refrigeration How to thaw properly Gently thaw for 24 hours in refrigeration