https://www.austinchronicle.com/daily/food/2016-06-02/casey-wilcox-lands-at-second-bar-kitchen/

Casey Wilcox Lands at Second Bar + Kitchen

By Brandon Watson, June 2, 2016, 11:45am, On the Range

Ophelia drowns, Infinite Monkey Theorem gets down, and more morning bites.

Casey Wilcox, the ex-executive chef at Justine’s Brasserie has landed a position as the executive chef at Second Bar + Kitchen Downtown, with plans to transfer to La Corsha Hospitality Group's boutique hotel that is being built on the former Cheer Up Charlies site. Chef David Bull will be moving to the SBK near the Domain, and Jason Stude moves to Boiler Nine Bar + Grill, set to open any day now.

Like a tragic Shakespearean heroine, Ophelia – the Cajun restaurant occupying the former Mettle space – has shuttered, and the partnership between Dunlap ATX and Baton Creole’s Lynzy Moran has been dissolved. No plans have been announced for the next iteration of the troubled space.

The Infinite Monkey Theorem, the company who made drinking wine while tubing a lot more convenient, will be hosting first Fridays at their winery, featuring live music, artists, and a silent disco at the end of the night with over 100 headphones. The Buzz Mill’s 1776 Cheesesteak Co. will be on hand with something to absorb all that wine.

Tonight is the monthly First Thursday party at the South Congress Hotel with drink specials (including the new hibiscus margarita), ice cream from Stephen F. Frostin’, free cans of High Brew Coffee, and tunes from Mid Century and Flying Turns (you might recognize him as Chronicle contributor Dan Gentile).

Like one of those sponge things that expand to to twice their original size when placed in a glass of water, the newly formed Milestone Brands from industry vets Eric Dopkins and Chad Auler is also thirsty for growth (we know, that was a labored comparison). Fresh off their acquisition of Dulce Vida Spirits, the company just purchased American Born Moonshine.