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(From November 2008) No doubt Google maps has boosted the success of this spot, hidden on a side street in Uptown. Polished oak floors and antique brick are accented with colorful contemporary art, and the menu has personal-ity. A baby spinach salad brims with pecans and slices of orange and Granny Smith apple, all bound together with buttermilk–blue cheese dressing, while a toasty baguette sports warm beef tenderloin with Burgundy mayo and a blanket of Brie and caramelized onions. Bar.

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(From May 2009) Every time we go to this restaurant, a bistro/fashion boutique owned by a local Romanian couple, we leave raving about the excellent food and the wonderful service. We always start off with an appetizer plate of smoked pork loin, bacon, kashkaval cheese, salami, red carp roe, and black olives. And if the superb off-the-menu lamb shanks are available, we inevitably order them as our entrée. (Call ahead to be sure they’re offered the night you go.) BYOB.

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(From October 2009) Make a meal of pick-and-pass selections from all over the menu: soups, salads, starters, tapas. Order, oh, four per person and share. Pure bliss were the tomato soup with a toasted slice of baguette topped with pesto; a crab dip with rich creamy cheese; and linguiça with peppers and onions. But there is much more—pizzas, meats, charcuterie, pommes frites . . . Comfortably informal, Bin 555 goes its own welcoming way. Bar.

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(From September 2009) This sidewalk-oriented tapas spot hasn’t been resting on its laurels all these years. Over glasses of cava, we slathered thick slices of bread with Cabrales and Murcia al Vino cheeses, then moved on to grilled marinated chicken and shrimp cooked with paprika, garlic, and slightly fiery peppers. Entirely surprising (and delightful) was the helado de turrón: nougat ice cream to be drizzled (pour a little, drink a little) with a glass of Pedro Ximénez sherry. Beer & wine.

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(From June 2009) Taking its name from the Spanish sparkling wine, Cava has moved into Le Rendevous’ old space, bringing with it a multinational menu. Diners might enjoy French onion soup, pan con tomate (toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt), or a margherita pizza. We dropped in for Sunday brunch and were impressed with the creative eggs Benedict served in a hot popover; potatoes roasted with tomato, green pepper, and onion came alongside. BYOB (liquor license pending).

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(From March 2009) Our lunch was just perfect: tilapia amandine, buttery lettuces with tarragon vinaigrette, and a moist chocolate cake worth every calorie—all for less than $11. Dinner, although a bit pricier, is still a good value, and Swiss-born chef Francois Maeder presides with the confidence of one who knows his audience. Lovely patio. Bar.

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(From May 2009) Stepping into this dimly lit East Austin dive may seem like an act of faith, but in its few months on the scene, the welcoming, ultrahumble little room has amassed quite a following, serving classic cocktails like the Sazerac and a compact Old World menu. Though the chicken pâté proved bland, the delicious home-style chicken potpie came in a rich broth augmented with root vegetables and topped with a crisp puff pastry cap. Flammekueche, an Alsatian spin on pizza, came slathered with a near-jam of caramelized onions studded with bits of bacon and dabs of crème fraîche. It was excellent, though heavier on the onions and lighter on the crème than the Alsace version. A chocolate pot de crème infused with Earl Grey tea was every bit as smooth and flavorful as it sounds. Bar.

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(From May 2009) Owner Adam Jones has been honing his restaurateur skills on Main Street for fifteen years, and that unrelenting attention to detail has found a new home in this high-end space helmed by chef Blaine Staniford, a CIA grad who spent a decade in the culinary trenches of New York, San Francisco, and Dallas. His artistry with modern American classics has produced a varied menu, with appetizers like a marvelous beef carpaccio with sun-dried tomatoes and a beet-and-watercress salad with toasted shallot vinaigrette and a crispy sphere of goat cheese. Indeed, we were so taken with the appetizers that we made a whole meal of them, ordering the zesty fried oysters atop sautéed spinach and the challenging Seafood Tower composed of shrimp, oysters on the half shell and Rockefeller, crab, and tuna. Bar.

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(From December 2009) We visited right about the time chef Jason Gould and owner Scott Tycer were parting company in a public spat (Tycer also owns and is chef at Textile.) That said, we liked our plump mussels, though we can never decide whether white wine or Stella Artois makes a better base for the broth (jazzed with tarragon and garlic). Other favorites were the smoked pork chop with herb bread pudding and apple cider sauce and the salads (especially any with a poached egg on top). The sprawling, brick-lined dining room features an open kitchen and a huge chalkboard listing available wines. Bar.

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(From October 2009) Southtown’s urban charm swirls around La Frite and its sidewalk tables, especially during a First Friday art walk (reserve ahead). Chef Damien Watel has a growing empire of intimate, European-influenced spots, and this one takes its mussels and paper cones of fries seriously. The salade de mer includes perfectly cooked fish and shellfish on a bed of beautiful greens (you can substitute grilled chicken). Servers are attentive, even when the cozy spot is overrun and the kitchen a bit slow. Beer & wine.

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