The Conveyor Belt (Clockwise & Counter Clockwise) is a Hardmode block that is purchased from the Steampunker for 5 . It can move NPCs, items, and players, but not enemies. The Conveyor Belt will remain activated from the moment it is placed. Although it doesn't require any wire, it can be wired to reverse the direction. Like most blocks, they can be shaped into half-blocks and angled slopes using a Hammer, allowing for diagonal movement. The Conveyor Belt moves any valid entity approximately 13 mph and can only be calculated with a Stopwatch while walking into solid objects.GREAT REASONS TO SUBSCRIBE TODAY! NEW TOPICS & COVERAGE You have read of premium articles. Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content. Restaurants scheduled to open in Austin in 2017

Posted: 12:00 a.m. Thursday, January 05, 2017 The first of the year is a good time to look ahead at what’s to come. A chance to rev up our appetites, to imagine the possibilities. Unopened restaurants are full of potential. No plate has been poorly executed and no server has spilled a drink in your lap.While there will be many under-the-radar restaurants that open in 2017 and thrill us with their unique charms, I’ve highlighted here about two dozen that have caught my attention. I won’t call them “the most anticipated restaurants coming to Austin,” because the level of anticipation is in the eye of the anticipator, but many are from proven operators or advertise concepts that we can all at least toss around in our heads with expectation. I’ve broken the roster into two groups — new concepts and existing restaurants opening new locations. Concept: Italian restaurant Numero 28 will expand to include this adjacent space, which will offer breakfast, Italian pastries, gelato, a full bar and more.

Principal: Sicily native and New York City industry veteran Bernardo Nolfo Location: 454 West Second St. Concept: Fusion taco and craft beer bar at the downtown hotel. Location: Hilton Austin, 500 E. Fourth St. Concept: Beer-centric restaurant serving wood-fermented brews and wood-fire-grilled cuisine. Principals: Owner Jake Maddux, chef Zach Hunter (Fixe), general manager Bill Mann (Olamaie, Qui), consulting chef Jorge Hernandez (José Andrés’ Minibar) and head brewer Drew Durish (Live Oak Brewing)ichiban sushi menu pdf Location: 4715 E. Fifth St. in the Artpost, across from Justine’s Brasseriesushi grade salmon san antonio Concept: Austin’s first food hall, with a variety of vendors in an indoor and outdoor space.tupperware sushi maker onde comprar

Principals: Elm Restaurant Group (24 Diner, Easy Tiger, Irene’s), Cousins Properties, Micheal Hsu and local vendors to be named Location: 111 Congress Ave. Gatto Nero and Enoteca Gattino Concept: Gatto Nero will be an upscale Italian restaurant serving regional Italian and Italian-American fare, and the Enoteca will be an Italian deli and wine bar. Principals: New Waterloo, the team behind Sway, La Condesa, South Congress Hotel Location: The Arnold, 1617 E. Sixth St. Concept: Ramen Tatsu-Ya team puts Texas spin take on Japanese izakaya, with full bar, smoked meats, yakitori, ramen and izakaya classics. Principals: Tatsu Aikawa and Takuya Matsumoto Estimated opening: Early January Concept: Sushi served via a conveyor belt. Principals: The company started in Japan, where it has about 400 locations Location: 6929 Airport Blvd. (near North Lamar Boulevard) Concept: South-African inspired restaurant from Houston with menu items like curry chicken, pan-seared kingklip and mixed South African grill plate with filet medallions, lamb chops and Boerewors sausage.

Principal: Executive chef and South Africa native Paul Friedman Location: 201 W. Third St. Concept: New York-style pizza, sandwiches, family-friendly atmosphere Principals: SMGB hospitality group (with members who have resumes that include Old Thousand, Uchi, Hopdoddy Burger Bar, Moonshine Grill, Whole Foods Market and more) and chef Clint Elmore, formerly of pizza trailer 40 North. Location: 1500 IH-35 Frontage Road #35 in Round Rock (formerly Westside Alehouse) Estimated opening: Early 2017 Stiles Switch BBQ & Brew’s new concept Concept: The restaurant won’t be “Stiles Switch 2,” but will expand on the current menu and add Southern cuisine via a menu designed in collaboration with one of the city’s best chefs, Lenoir owner Todd Duplechan. Principals: Owner Shane Stiles, pitmaster Lance Kirkpatrick, chef Todd Duplechan (Lenoir) and cooks Andy Stapp, Alanmykal Jackson and Bill Dumas. Location: Belterra Village development off US 290 at Nutty Brown Road

Toulouse Café and Bar Concept: French café serving quiche, mussels, seasonal specialties, desserts and an extensive wine list. Principal: Chef Yoann Lardeux Location: 3120 Palm Way, Suite 150 Concept: The daughter of Mei Wang, the founder of the former campus favorite, will relaunch the brand as a vegan-friendly restaurant. Principal: Owner Stacy Chen Location: 1611 W. Fifth Street Concept: Asian fusion with teriyaki, ramen, Asian barbecue and Asian burgers from the owner of Veggie Heaven. Location: 3318 Harmon Ave. New locations of existing brands/restaurants Concept: Elm Restaurant Group brings its modern take on the diner to the Domain Northside. Principals: Chef Andrew Curren and baker David Norman Location: 3100 Esperanza Crossing, Suite 100 Concept: The new ADP is conceptualized as a Tex-Mex diner and will be a little more refined than the current sandwich and taco shop, with items like housemade pulled pork, tempeh chorizo and a selection of specialty salsas, according to co-owner Dustin Knef.

Principals: Executive chef Reed Faitak Location: 4620 E. Cesar Chavez St. Concept: Third location of European bistro with dishes like salade Niçoise, a variety of tartines, and traditional French entrees such as beef bourguignon, mussels Provençal and ratatouille. Principals: Owners Amy and Sam Ramirez Location: 107 Hopkins St. (on the historic square) in San Marcos Estimated opening: End of January Chi’Lantro - South Shore Concept: Fifth brick-and-mortar location of Korean barbecue fast-casual restaurant will serve kimchi fries, Korean fried chicken wings, burgers and more. Principals: Jae Kim, founder Location: 1414 South Shore District Drive Concept: The second bake shop and beer garden from Elm will be three times the size of the original and feature a full commercial bakery, drive-through coffee bar, 250 outdoor seats, ping-pong tables, a dog park and an outdoor stage that will occasionally host live music. Principals: Chef Andrew Curren and baker David Norman of Elm Restaurant Group

Location: The Linc (6406 Interstate 35) Concept: Fried and grilled chicken sandwiches made with cage-free and antibiotic-free chickens that are vegetarian fed.Principals: Owner Kevin Warden and director of culinary operations Quirino Silva Location: 6539 Burnet Road Estimated opening: Jan. 15 Concept: New York-style pizza and great sandwiches find a second home in the North Loop neighborhood. Principals: Owners Jen and Joseph Strickland and Terri Hannifin Location: 501 E. 53rd St. Concept: Fourth location of restaurant with farm-to-table ethos and chicken-fried soul. Principals: Jack Gilmore and Tom Kamm Location: 3010 W. Anderson Lane J.T. Youngblood’s Fried Chicken Concept: The Lenoir chef’s reboot of the long-dormant Austin fried chicken chain will be a “healthy alternative to fast food,” with oak-roasted rotisserie chicken and homemade sides. Principals: Chef Todd Duplechan, Jeffrey’s co-founder Jeffrey Weinberger and former Trio at the Four Seasons general manager Jeff Haber