State Fare

The Bitter End, Austin.

by Patricia Sharpe

October 1996

Back Talk

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Fall calls for dishes with substance and character, foods that signal the return of cooler weather and make one realize that in Texas the most logical time to stoke up the backyard grill is now. Executive chef Emmett Fox of Austin’s Bitter End (311 Colorado, Austin, 478-2337) has come up with the perfect autumn combination.

Succulent grilled lamb loin anchors the plate, and its wood-fired flavors find an apt foil in harissa, an exotic herbed olive oil whose dose of incendiary cayenne and garlic is balanced by the coolness of fresh mint.

Couscous—brightened with golden raisins, apricots, red bell pepper, and red onion—adds a light touch of sweetness that melds perfectly with the robust meat.

Recipes from The Bitter End, Austin
Grilled Lamb Loin With Mint Harissa Recipe
Couscous Salad Recipe

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