‘New York Times’ Is On Topo Chico, What Should Change About Dirty Sixth, and More A.M. Intel

— New York Times discovered the magic of Topo Chico yesterday, which it describes as a "Mexican sparkling water" necessary for summer survival in Texas, and used as "the finishing fizz in cocktails at the hippest bars in Austin."

— Vice Munchies continues its Austin exploration, this time looking at how local restaurants cook with throwaway weeds from urban farm HausBar, including pop-up dinner Victoria Provisions chef Jesse DeLeon.

— In light of the two shootings that occurred on Sixth Street over the weekend, where a woman was killed and others were injured, Texas Monthly re-examined the downtown district, and determined that things need to change. Writer Andy Langer disagreed with Forbes’ unrelated assessment that it should turn into the next Bourbon Street, that there needs to be more varied options, and more.

— Construction on downtown hotel and condo project Austin Proper will begin at the end of September, now thanks to newly-announced partner Goldman Sachs. All of the new development's dining options will be directed by McGuire Moorman Hospitality, which includes restaurants, a coffee shop, and room service. It will open in 2018.