All Cities

(From May 2009) A new executive chef has spearheaded a menu overhaul at this year-old establishment. Retaining a few favorites, like the seared foie gras (now offered as a tasting size or a full portion), 2900’s new bill of fare includes an excellent crispy duck breast accented with a light, sweet mole and a fall-off-the-bone braised lamb shank. Happily, the restaurant has kept its cool, industrial interior and fantastic wine list. Bar.

Leave a Review

(From August 2009) UTMB catering chief Steve Griffith has finally done what his fans have begged him to for years. With “Smooth Tony” Gonzalez, he’s opened a casually posh dinner spot in an old house near campus. We could have made a meal of the palate-tickling spicy firecracker shrimp with cilantro lime cream and the seductive crab bake with spinach and artichokes, but then we would have missed the grilled rack of lamb, which would have been tragic. Beer & wine.

Leave a Review

(From November 2009) We like the new look—more open space with a lighter feel—and the service is as solicitous as always. But our attention was quickly diverted to our appetizer: king salmon cured in 10 Cane Rum, artistically crisscrossed with horseradish crème fraîche and sprinkled with microgreens. The sumptuous fish was so good we decided to order more, this time grilled and draped across tasty chipotle-ramp spoon bread and plated with asparagus and verjus butter. Bar.

Leave a Review

(From October 2009) Paris meets Austin in this new bistro (a reimagined Apple Annie’s), with its banquettes, soothing creamy-white color scheme, chalkboard specials, and lively recorded jazz. A beautiful halibut filet perched atop pea-and-corn risotto with perky tomato relish, while succulent roasted chicken was accessorized by perfectly plump herbed gnocchi, carrots, and summer squash. Bar.

Leave a Review

(From July 2008) What a difference a move makes. When August E’s set up shop in a log building in 2004, its mood was all about old Fredericksburg. But ever since it slipped into modern digs downtown several months ago, it couldn’t be more urbane. Large windows afford a glimpse of a chic concrete bar. Step inside and you’re wowed by soaring ceilings and white-linen-clad tables. As before, owners Dawn and Leu Savanh offer an impressive menu. There’s sushi, for one thing. The other choices are equally mouthwatering, including dry-aged Angus steaks and a variety of locally sourced meats and produce. Bar.

Leave a Review

(From December 2009) This downtown restaurant offers one of Austin’s few upscale raw-food dining experiences. Dishes like the Asian-style noodle salad, dressed in a sweet and spicy miso, brim with broccoli, kelp noodles, sea veggies, napa cabbage, and daikon radish. For a twist on Tex-Mex, try the chalupas, crunchy tostadas layered with “sunflower beans,” guacamole, and salsa. And don’t miss the lemon cheesecake, so rich and creamy you’d never dream it was whipped up from almond milk, agave nectar, coconut oil, and lemon juice. Even if you’re not a “living foods” fan, Beets is worth a visit.

Leave a Review

(From September 2009) Sleek decor, an outdoor patio, and a slew of beautiful people add up to a must-try spot. First place on our visit went to an appetizer of roasted wild mushrooms with generous shavings of Parmesan. A close second was pappardelle lavishly sauced with veal bolognese and graced with a plump orb of ricotta. On the other hand, lackluster is how we’d describe the citrusy shrimp salad with heirloom tomatoes and smoked mozzarella—the cheese dominated the plate. Lemon ricotta cheesecake made amends: fabulous. Bar.

Leave a Review

(From December 2009) Bruce Auden, in his comfortably classy dining room overlooking the river, orchestrates dinners that sustain high notes from A to Z. We started with smoked salmon nachos (such fusion typifies the menu), only to have them bested by exquisitely flavorful habanero jerk scallops. Rack of lamb, substantial yet delicate, with fennel, “Expensive Mushrooms,” asparagus, and goat cheese, proved exemplary, while complex eleven-spice axis venison brought the meal to its high point. Bar.

Leave a Review

(From December 2009) Housed in an old bank building is one of Amarillo’s most cherished restaurants. If you’re a resident, you’re bound to run into someone you know in one of the stylish dining areas or outside on the patio, enjoying the likes of lightly breaded calamari complemented with tomatoes and basil or spiced sea bass, pan-seared and topped with fried shallots. Don’t pass up the dark chocolate cake with a lush, warm chocolate center. Bar.

Leave a Review

Rene Renteria

(From November 2009) The transformation of vegetables to mimic meat has been a tradition for ages, but the “living foods” movement nixes (almost all) cooking. Borboleta’s light, herb-flavored dollops of macadamia “cheese” had a ricottalike feel in the mouth. Tucked between thin layers of raw zucchini along with marinated portobello mushrooms, they created a light, flavorful lasagne. A caprese salad (featuring said macadamia cheese) was less convincing, while nut-crusted chocolate pie and cheesecake proved sweet but dull. The place is tucked into Bella Salon, so you may see clients grazing while waiting for their highlights to take.

Leave a Review