"Go back in time to the 1970s at this longtime Downtown Austin institution. Opened in 1976 – a year before chili was proclaimed the official state dish of Texas, the Parlor dishes out chili —without beans, of course — but with beans, too, in addition to its vegan versions and renditions filled with pork and/or beef. Diners can also enjoy their chili atop potatoes, as a part of a tasting sampler, with eggs, or in its most recommended form: on top of cheese enchiladas. It’s hard to go wrong here. Grab an ice-cold beer or margarita to complete the experience." - Darcie Duttweiler