2. photographybypaigenewton
With her newly
opened boutique,
Found, Stacey Smith
brings designer labels
to downtown Austin.
Retail
theRapy
PSYCHOTHERAPIST-TURNED-ENTREPRENEUR
STACEY SMITH FINDS HER TRUE CALLING
WITH HER NEW BOUTIQUE, FOUND.
by jane kellogg murray
Behind a bright magenta door, beyond racks
of contemporary designer labels, past a wine
fridge full of Champagne, and up a flight of
wild leopard-print stairs lies Stacey Smith’s
overflowing stockroom. Surveying it, she
says, “Y’all, I may have overdone it!”
Overbuying was one of the few self-
proclaimed “rookie mistakes” this Southern-
belle entrepreneur made in the excitement
of opening her new boutique, Found—housed
in a renovated bungalow in downtown
Austin. But based on the success the newly
opened shop has had in its first few months of
operation, the miscalculations end there.
continued on page 28
AUSTINWAY.com 27
STYLE Arbiter of Taste

3. photographybypaIgENEWtoN(doorbEll);courtEsyofrItaQuINN(chaIrs,dEsIgNErproducts)
“HeatHer Scott Home & deSign completely underStood me—lucite, molding,
cHandelierS, Zebra Hide!”—stacey smith
However, Smith’s life has
not always been this rosy.
Only a few years ago, she
made her living as a mental
health counselor. “I wanted to
make a huge difference in the
world,” she says. “I [worked
with] women who were
exiting the sex industry, and I
did grief counseling and
incest recovery—real intense
work, ” she says. But Smith
soon found that being a
counselor was more stressful
than she originally thought it
would be. After only a year
and a half, the side effects of
such a career became too
much. “I didn’t have strong
boundaries,” she says. “To be
a counselor, you need to be
able to turn off your light at
the end of the day and not
think about the job anymore.
But instead, [other people’s
problems were] overtaking
me. I became depressed. I
had too much empathy for the
women I worked with.”
After giving up her dream
of being a therapist, Smith, 31,
decided to return to her
previous career in retail,
opening an Austin outpost of
the Dallas-based shop The
Impeccable Pig, a company
for which she’d worked for
more than a decade. It was
then that Smith fell in love
with Austin and the idea of
one day opening her own
shop here. “It’s just such an
accepting and supportive
city,” she says. “This was the
perfect place for me.”
She set the wheels in
motion for her own boutique
in the summer of 2012, when
she purchased an abandoned
home on the corner of Fifth
Street and Oakland Avenue.
She enlisted architects
Clayton & Little (whose past
projects include Jeffrey’s,
Josephine House, and Clark’s
Oyster Bar) to redo the
exterior, and tapped Heather
Scott Home & Design to
create the store’s décor, which
Smith describes as “Marie
Antoinette gets tired of
Versailles, finds herself in the
Serengeti, and then ends up at
Studio 54.” She says,
“Heather Scott Home &
Design completely under-
stood me—Lucite, molding,
chandeliers, zebra hide!”
The interior design and
location proved strong lures
for customers, but it is the
coveted labels—Milly, Nanette
Lepore, Zac Posen, which are
hard to find in Austin—that
really bring in the crowds.
“You’re going to think I’m
crazy,” Smith says, “but I don’t
like shopping. It was definitely
a source of anxiety for me—as
it is for a lot of women.” Then,
with a glint in her eye, she
adds, “Trying to find
something that works for
every woman who walks in
here, something they can go
out in the world and feel
confident in—that is my
favorite part.” 501 oakland
ave., 512-322-9494; found
austin.com AW
Found was designed to reflect owner
Stacey Smith’s style. right, from top:
By ringing a doorbell, shoppers may have
Champagne delivered to them in the
fitting room; the downtown boutique
offers a host of high-end brands.
28 AUSTINWAY.com
STYLE Arbiter of Taste

4. photographybyCeCilStoughton/lbjlibrary(lbj);KevinMazur/gettyiMageSfortheClaralionelfoundation(KiMMel);CourteSyoferiCanix(fuSebox);CourteSyofnewworKSfeStival(aSheS)
IncubationArt
the biennial Cohen new works festival
returns to ut this spring.
Launched in 2001 to cultivate student art, the Cohen New Works
Festival will take place at the University of Texas for five days this
April, showcasing 38 works across all artistic genres. Named for
David Mark Cohen, former head of playwriting at UT and a
staunchpromoterofstudentworkbeforepassingawayin1997,the
“NewPlayFestival”—asitwasoriginallycalled—wasdevisedtocel-
ebrate young artists’ work in architecture, design, dance, film,
music, theater, and visual arts. Presented by Broadway Bank and
runbyUTstudentsandgraduates,thislargestcollegiatefestivalof
itskindfeaturesprojectsthatincludeacollaborativeliveradioper-
formance, an installation of artifacts illustrating North Korean
propaganda, an interactive photo installation called “I Am My
Selfie,” and a coming-of-age opera, among many other works.
April 13–17, F. Loren Winship Drama Building, corner of E. 23rd St.
and San Jacinto Blvd. on UT campus; newworksfestival.org
must see
for
charity
around town
Austin’s beloved Fuse-
box Festival, which
marks its 11th anniver-
sary this year, explores
unique contemporary art
across all mediums, with
events at multiple
locations around the city.
With Fusebox as a
platform for diverse
work that pushes the
boundaries of traditional
art, its annual multitrack
festival aims to spark
discussion among
artists, advance the
contemporary art
movement, educate
through panel
discussions and
workshops, support
artists, and foster
creative partnerships.
April 1–12, various
locations, 512-800-3066;
fuseboxfestival.com
The “Action Hero Act” at
Fusebox in 2014.
Just a few weeks after his late-night
talk show moves to the Long Center for
SXSW, Jimmy Kimmel returns to Austin
for Mack, Jack, & McConaughey.
The Cohen New
Works Festival is
run and organized
by students. Set
designer Lisa
Laratta’s Ashes,
Ashes (shown here)
was featured at the
2007 festival.
Jimmy Kimmel Joins the macK,
JacK & mcconaughey trio for
its third annual benefit.
Good things come in threes for Mack, Jack &
McConaughey. The third annual fundraiser—a
collaboration between actor Matthew McConaughey,
country singer Jack Ingram, and ESPN analyst and
former UT football coach Mack Brown—has invited
late-night talk show comedian Jimmy Kimmel to the
stage before a Jack & Friends concert on Friday,
April 17, at ACL Live. The concert will cap a two-
day event that starts with a gala and live auction on
Thursday evening. On Friday morning the trio heads
out on a celebrity golf tournament, while spouses
Camila Alves, Amy Ingram, and Sally Brown host de-
signer Michelle Smith for a Milly fashion show at the
W Austin in conjunction with Neiman Marcus.
“Sally and I are looking forward to another stellar
event,” Brown says. “It’s great that we can shine the
light on these worthy children’s organizations.”
Benefciaries include The Rise School of Austin,
McConaughey’s Just Keep Livin Foundation, Heart-
Gift, CureDuchenne, and Dell Children’s Hospital.
mackjackmcconaughey.org
Here’s JimmyMixed
Media
a tony-winning play comes to the Zach.// from broadway // ACCIDENTAL PRESIDENT
A pivotal year—November 1963 to
November 1964—is covered in three
hours in Robert Schenkkan’s political
drama, All the Way, about President
Lyndon B. Johnson’s efforts to pass
the 1964 Civil Rights Act in the wake
of JFK’s assassination. A UT graduate
who won the Pulitzer Prize for The
Kentucky Cycle, Schenkkan writes a
brilliant account of “the accidental
president.” The drama earned a Tony
Award last year for Best Play when it
debuted on Broadway with Bryan
Cranston. Dave Steakley is directing
the Austin production. April 8–May
10, Topfer Theatre at the Zach Theatre,
202 South Lamar Blvd., 512-476-
0541; zachtheatre.org
44 AUSTINWAY.COM
CULTURE Spotlight

5. photographybyknoxyknoxphotography;hairbyrickyhodgeandSpenSero’Shawofrickyhodge
Salon;StylingbySunroom;makeupbychriStiegriffinofrickyhodgeSalon
Paul Qui and Deana Saukam are accustomed to life in the
fast lane. Including East Side King, Qui’s chain of Asian
street food-inspired trucks, and his eponymous fine-dining
establishment, the two Austinites have opened five eateries
in just three years, and their popular Austin empire is still
growing. Upcoming plans include a brick-and-mortar East
Side King Thai Kun at The Domain, a new restaurant con-
cept at South Congress Hotel, and pop-up restaurants
around the world, including an East Side King in Singapore
opening this April.
As they continue to expand, the media devour their every
move. Qui—who is a Top Chef champion, James Beard Award
winner, and Esquire’s 2014 Chef of the Year—has done much to
put Austin on the culinary map. But if there is a single person
who has helped him do so, it’s Saukam. Currently serving as
the restaurant group’s PR, media, and events director, she has
been with Qui since his days in the kitchen at Uchi, and has
provided a delicate balance of love and professional support
for the better part of a decade.
We followed the duo through a typical frenzied day on the
town, the results of which were a gastronomic marathon—26
courses in all—spanning three food trucks.
[First stop: the modest Las Trancas food truck, where tacos start at
$1.50 each.]
Paul Qui: This whole part of East Austin is blowing up. We
started coming here because it was on the way home from
Qui and still open at midnight. No one used to come here,
and now look at this lunch rush.
[The window attendant calls Qui over to the truck to pick up their
order: eight kinds of tacos—carne asada to lengua—the Hawaiiana
torta, and a quesadilla trepas cooked extra crispy.]
Deana Saukam: What are you doing this afternoon?
PQ: I’m doing this thing for Matt Duckor at Epicurious. It’s
a story about what chefs will spend their $50 on at a restau-
rant-supply place, so I’m going to Ace Mart to buy $50
worth of stuff.
DS: Sounds good; just don’t forget to do your Austin Food
& Wine Festival thing for me. I need to know by today
which two recipes you want to demo. I’m going to head to
Qui for a meeting and then jump on a couple of calls to
figure things out for our trips to Dallas this weekend and
New York next week.
[A few hours later, Saukam and Qui merge at East Side King Thai
Kun. The food truck—a collaboration between Qui, Thai
Changthong, and Motoyasu Utsunomiya–relocated in early 2015 to
East Austin cocktail haven Whisler’s. The duo orders one of
everything on the menu.]
from above: Paul Qui and
Deana Saukam meet for
lunch at Las Trancas, a
humble East Austin food
truck they’ve been going to
regularly since they opened
Qui; for dinner the two head
to Patrizi’s, a food truck that
displays the work of local
artists and where nearly
every dish is made from
scratch daily.
Qui to the City
Foodies PAUL QUI ANd DEANA SAUKAM tAke A
whirlwiNd tour oF their selectioNs oF
the best Food trucks iN towN.
By JANE KELLOGG MURRAy
74 AUSTINWAY.com
taste On the town

6. INSIGHT
East sidE King thai
Kun: 1816 E. Sixth St.,
512-480-0781; esk
austin.com; whislersatx.com
Las trancas:
1210 E. Cesar Chavez St.
Patrizi’s: 2307 Manor
Road, 512-522-4834;
patrizis.com
Qui: 1600 E. Sixth St.,
512-436-9626;
quiaustin.com
clockwise from left: Qui is set to demo
a recipe at the Austin Food & Wine
Festival in April; Saukam is currently
filming a pitch reel for a reality TV
series with director Christian Remde;
they pair their East Side King orders
with shots of mezcal from Whisler’s and
its Eastside Queen cocktail, which the
bar named in Saukam’s honor.
“ThiS wholE paRT of EaST auSTin iS blowing up.... no onE uSEd To CoME hERE,
and now look aT ThiS lunCh RuSh.”—paul qui
ds: People don’t think I can eat as much as I say I do, but
I’m not making it up!
PQ: Usually if I order from Thai Kun to go, I get two orders
of khao man gai and two orders of chicken fat rice for
myself. But I really need five orders of rice to get through
it—it’s hot, even for me.
[Saukam picks up a tray of some of their orders including the beef
panang curry and the day’s special, issan sausage—grilled,
fermented pork sausage served with cold raw cabbage, mixed
herbs, fresh ginger, and raw fresh Thai chile.]
ds: It burns! This one is my favorite—I like the back burn.
PQ: Eat the sausage with a raw piece of basil and cabbage,
and then a bite of chile. The reason why we started putting a
fried egg on things like the panang is, one, because it’s
traditional, but two, it cools down the curry.
[after an informal meeting with the staff, they head to patrizi’s
for dinner. Co-owner nic patrizi greets them outside his
namesake food truck, which opened last year in homage to his
family’s 50-year-old legendary italian restaurant of the same
name in beaumont.]
ds: I’m so excited to try your food—we’ve never been here,
but we’re already big fans. I signed up for your monthly
dinners, but I had to cancel because our schedule changed.
What you guys are doing here is so awesome.
[a waiter brings out the dishes. fresh homemade pasta is cooked to
order; the carbonara alexandra is made with coddled egg, bacon,
onions, and grana.]
nic Patrizi:Wecookthe pasta forabout20seconds.We do
almost everything from scratch—we makethericotta in-house
daily;weinfuseourownoils withgardenherbsfrom the back.
Howare the saltlevels inthe carbonara?
PQ:Perfect.
ds: It’sso good—it’s my favoritedishtonight,actually.It’shard
tofind goodhomemadepasta inTexas.
[Satiated, the two return to Qui, a $2 million project nearing its
two-year anniversary in June. The chef repairs a broken ice machine
while Saukam unwinds at the bar with friends over a bottle of
Jansz sparkling brut rosé.]
ds: I feel like we’re babies, trying to learn from everyone
we meet, because it happened so fast for us. But I’ve always
felt like Paul is a culinary genius. He’s got a gift. If there’s
anything I can do to help him use it, then I’ll do it. AW
AUSTINWAY.com 75

7. 2
1
// BUZZWORTHY //
PHOTOGRAPHYBYTREYJENKINS(DRINKS);SHUTTERSTOCK(WINEBARRELS);MELISSASKORPIL(APIS);COURTESYOFCASEYDUNN(CHEF)
NEW MICRO-RESTAURANT COUNTER 3 FIVE VII opens this month. The intimate eatery offers 26 seats, all at a counter
around the kitchen area, with an upscale selection of three-, five-, and seven-course meals. “We max out at [around]
72 covers per night—that’s nice as a chef,” says partner Lawrence Kocurek, formerly executive chef of Trace at the
W Austin. “We don’t have service staff in the traditional sense; we spend time with the guests to explain the food.” The
daily-rotating menu also incorporates microgreens grown in-house. 315 Congress Ave., Ste. 100; counter3fivevii.com
PowerPlayers
THE TEAM THAT RESTORED THE DRISKILL AND
BROUGHT CONGRESS TO DOWNTOWN PREPARES
TO OPEN BOILER NINE BAR + GRILL IN THE
SEAHOLM POWER PLANT.
Long a magnet for the majority of the city’s tower cranes, the
historic Seaholm Power Plant’s restoration and redevelop-
ment is nearing the finish line for its Boiler Nine Bar + Grill.
On track to open in May, the 11,000-square-foot space will
comprise three parts: the basement-level Boiler Room bar,
ground-level Boiler Nine restaurant, and rooftop “cocktail
garden” Deck Nine, which “has the feel of a beer garden but
with a more developed cocktail program,” says Jeff Trigger,
president of La Corsha Hospitality Group, the organization set
to run the new establishment.
Executive Chef Jason Stude has been developing all three
menus with mentor and partner David Bull. “We’re incorpo-
rating concepts from the power plant into our menu items,”
Stude says. The kitchen will focus on wood-fired grilling—a
tribute to the Power Plant’s long-dormant smokestacks.
La Corsha is also working on opening a second location of
Second Bar + Kitchen at The Archer, a 171-room luxury hotel
projected to open across from Whole Foods at The Domain in
late Summer 2016. Once that project is complete, Trigger says
the company will begin developing a new boutique hotel on
East Sixth Street. 800 Cesar Chavez St., 512-827-2764;
boilernine.com
EATING WITH THE CHEF
sneak
peek
drink up
Pleasant Storage Room is
gone, but fans of its rum
drinks and island menu
can take heart: The
group behind Péché has
taken over the space and
is going with a similar
concept with Isla, which
opens in March. “The
drinks are meant to
capture the lively spirit of
rum,” says Trey Jenkins,
general manager, who is
curating the bar program
to complement the island
menu by Executive Chef
John Lichtenberger. The
bar puts a personalized
spin on classic tiki
recipes, incorporating
house-made ingredients
such as spiced rum and
blue curaçao. “We’re firm
believers that if you have
a rum drink in your hand,
it should be both fresh
and fun.” 208 W. Fourth
St., Unit C; islaaustin.com
Isla’s aged-rum Ankle Roller
and Captain Kidd cocktails,
and the light-rum
Blue Hawaii.
RUM
DIARIES
Executive Chef Jason
Stude sought inspiration
from the power plant’s
smokestacks for his
menu at Boiler Nine.
GRAPE EXPECTATIONS
This spring The Wine & Food Foundation of Texas
toasts to 30 years of its black-tie Rare & Fine Wine
Auction, which has raised nearly $2 million for local
charities. Beneficiaries include the Dell Children’s
Medical Center and scholarships and funding for
vineyard research. Winemaker Anne Moller-Racke
will host the weekend’s kick-off party on April 10
at Franklin BBQ. Saturday’s gala features table
service and a spirited live auction as bidders fight
over exceptionally rare vintages to add to their
collections. April 11, 5:30 PM, Four Seasons Austin,
98 San Jacinto Blvd.; winefoodfoundation.org
SHOW ME THE HONEY
Set on the Pedernales River, the newly opened
Apis Restaurant and Apiary has the Hill Country
buzzing over its world-class comfort food, such as
its hamachi (SHOWN ABOVE). Chef-owner Taylor Hall
culls honey for many of his dishes from the six-acre
property’s 20 beehives. 23526 Hwy. 71 West,
Spicewood, 512-436-8918; apisrestaurant.com
76 AUSTINWAY.COM
TASTE Spotlight

8. photographybyZacSeewaldphotography(fourSeaSonS);marykang(roundtable);courteSyoftateproperty(boatdock)
Time and
Place
A pAnel of reAl estAte experts
discusses the city’s
skyrocketing Assets, Austin
nostAlgiA, And the expAnsion
And evolution of centrAl
Austin neighborhoods.
Produced by jane kellogg murray
The Panel (shown below, from left)
GARY DOLCH, founder and CEO, Austin Luxury
Group, 512-656-5627; garyandmichelle.com
EMILY MORELAND, owner/broker, Moreland
Properties, 512-480-0848; moreland.com
WILL STEAKLEY, cofounder, DEN Property
Group, 512-222-3364; denpg.com
LAURA GOTTESMAN, owner/broker, Gottesman
Residential Real Estate, 512-451-2422;
gottesmanresidential.com
PAT TATE, owner/broker, Tate Property, 512-633-
0151; tateproperty.com
MODERATOR: MARK SPRAGUE, state director
of information capital, Independence Title, 512-
454-4500; independencetitle.com
Mark Sprague: How has Austin
changed since you moved here and have
been in the real estate business?
Emily Moreland: I have seen a fantastic
change in our downtown. It was dirty, it was
vacant, and there were storefronts boarded
up. You felt a sense of despair back in the ’80s
and ’90s. And then we had two mayors who
decided we were going to have a wonderful
downtown, starting with Kirk Watson [now a
state senator]. Developers got on board and
stepped out of their comfort zones to build
these condos, because it had never been done
in Austin. To have a real neighborhood
downtown is exciting.
Pat Tate: I came [to Austin] in 1969, and
Anderson Lane was the end of the world at that
time; Burnet Road was one sign after another,
and Northwest Hills was the new development.
Will Steakley: I find we are having more
diversity in more pockets. We’re creating more
clusters and communities, so you don’t have to
make the drive to downtown. Austin has been
so location-centric, and around downtown was
where the energy was. Now you’re seeing these
little offshoots. Whether it’s The Domain or
the Hill Country Galleria or some parts of the
east side, we’re starting to find these areas that
are coveted. Some [businesses] that were
very successful downtown are now venturing
off to those new markets because there’s
opportunity there.
Where do you see Austin moving—
where are the new places your clients
want to look?
Laura Gottesman: Obviously east. And once we
have the medical school here and Waller Creek is
redone, that’s going to be huge. There’s also a lot
of opportunity north—not super far out, but if you
look at it, there are opportunities to buy that
haven’t hit the stride that the very close-in
neighborhoods have. And areas north of 45th
Street into Northwest Hills, Allandale, near the
Triangle, north Burnet Road—have just become so
vibrant. That has become the new hot place for
restaurants, and it’s very family-oriented. There’s
Economist Mark Sprague (far right) discusses real estate with local
experts at the W Austin. above: A unit in the Four Seasons Residences,
one of a handful of luxury condominiums in the highly coveted 78701 zip
code downtown. right: The boat dock at this residence on Scenic Drive
offers quick access to the river that runs through downtown Austin.
106 AUSTINWAY.com
haute property Brokers’ roundtable

9. tremendous opportunity there for the people who
want to be close to downtown, who work
downtown, and who don’t see Tarrytown,
Pemberton, or Old Enfield as options.
WS: They have these commercial corridors that
run through these neighborhoods that pull the
vibrancy from downtown out there—you see it in
South Austin, where I live, and now you see it in
East Austin. What I see when people come to
Austin is they want to buy into that [vibrancy
because] it’s convenient to them. And especially
the people who are migrating between the West
Coast, the East Coast, and Austin—Austin is their
in-between path. When they’re here, they want to
experience everything Austin has to offer, and
that’s why our core has done so well.
As Austin grows and we continue to see
appreciation, one concern is that it will
lose its character. Do you think Austin
has changed?
PT: Values are going up so quickly; it would be
very hard for a normal young person to buy into
this market.
LG: [Austin is] growing up, but I believe people in
Austin have and will work to preserve it. Things
change, and things become more sophisticated,
but they’re also very much embraced.
WS: There’s an old soul to [Austin], and there’s an
old guard who protects it. You see a lot of that in
my generation, where we feel like we’re stewards
of what Austin was, and we want to protect that. I
have a lot of friends who are taking old venues
[like Antone’s] and repurposing them….
Sometimes it’s not financially based; it’s more
philanthropic—“Let’s go save this piece of Austin
that we don’t want to let go of”—because it is
changing rapidly. A lot of people coming to Austin
never got to experience what that was before.
Gary Dolch: The people here all have to take a
vested interest in remembering what old Austin
was and push that forward. It takes business and
city leaders to smartly plan where we’re going to
grow, not restricting it too much, but allowing it
to grow at a pace that Austin needs. We’re still a
young city. Our city is so much smaller than most
in Texas, so we’ve got a unique opportunity to
grow it as efficiently as we can and still keep our
vibrancy and culture.
EM: We’ve had some great leaders [who are] going
out and beating the bushes to find new businesses
to bring in or to help enhance the businesses that
are here, and that shows tremendous belief in what
we have. I have to guard myself or else I’ll sound
like some sort of rabble-rouser about Austin—and
Texas in general—because I feel like so many
people don’t understand how great it really is. But
that’s what we all feel.
PT: Our attitude for Austin, our feeling for
Austin, and our love of Austin are contagious.
I see that with my real estate clients. They come
here and, by the time they leave, they are as in
love with this city as I have always been.
Watch more from the roundtable discussion at
austinway.com/videos. AW
Austinby
thenumbers
Sprague sums up how downtown’s
economy has appreciated in the
past decade.
• Property values in downtown’s
highly coveted 78701 zip code have
more than doubled since 2005,
from $240 per square foot to $509
in 2014—a 23 percent increase in
the past year alone. On average, the
entire city has seen an increase in
price per square foot, but at a much
steadier rate: from $109 in 2005 to
$148 in 2014.
• Planning and construction are
already underway for more than
50 condominium, apartment, hotel,
and office projects downtown. In the
next two years, nearly 1,400 condos
are expected to be added to the
district from just five of those emerg-
ing towers—The Bowie (311 Bowie
St., 512-650-2626; liveatbowie.com),
Fifth & West (501 West Ave.,
512-872-6616; 5thandwest.com),
The Independent (301 West Ave.;
independentaustin.com), Seaholm
Residences (801 W. Fifth St., 512-
200-7440; seaholmresidences.com), and
an as-yet-unnamed multiuse tower
proposed for 70 Rainey Street, site of
the Rainey Street Food Court.
• The City of Austin demographics
office estimates the population of the
78701 zip code will reach 13,369 this
year—making it the fastest growing
zip code in Austin, with more than
double its population of 6,851 in
2010. The city forecasts the area’s
population to hit 29,722 by 2040.
• To offset downtown Austin’s
rising housing prices for the city’s
young and creative community,
nonprofit Foundation Communities
is constructing Capital Studios
(309 E. 11th St., 512-610-7977;
foundcom.org): a modern building
with 135 furnished efficiency studio
apartments that will be rented for
$400 to $665 per month—utilities
included—to single adults earning
less than $26,400. At least 5 percent
of the units are earmarked for artists
and musicians.
AUSTINWAY.com 107