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COOKIE LOUNGE
The Quarters, 2222 Rio Grande (512-478-2253)
Thur–Sat 11–2:30 a.m., Closed Sun–Wed.
map | latest review | photo | access ++ | |
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Bakery |
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(From February 2009) Can a cookie be better than you-know-what? You’ll have to decide for yourself. At this new retro spot west of the UT campus, patrons relax on mod sectional couches (or text or surf—there’s free Wi-Fi) while waiting for their made-to-order cookies. Choose from six kinds of dough (we prefer Dottie’s Oatmeal and Stacey’s Super Sweet) and more than 30 mix-ins (the dark chocolate melts in your mouth). Be indulgent and wash it down with a milk shake (the vanilla sent us to sugar ecstasy). No regrets. Promise. |
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HOT MAMA’S ESPRESSO BAR
2401 E. 6th (512-476-6262)
Open Mon–Wed 7–7, Thur & Fri 7–9, Sat 8–9. Closed Sun.
map | latest review | access + | |
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Bakery |
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(From October 2008) Evenings can draw a crowd to the urban-rustic courtyard of this little espresso bar on the east side. We loved the trio of hummus, tabouleh, and couscous; the vibrant yellow hummus was rich and garlicky. The toasty Mediterranean Mama panino arrived packed with turkey, olives, and tomato and oozing with feta. The dollop of dill mayonnaise added a welcome tang. The cinnamon-rich iced chai was smooth and refreshing. Beer & wine. |
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TEXAS FRENCH BREAD
2900 Rio Grande (512-499-0544)
Bakery open Mon–Fri 7–6, Sat and Sun 7–5. Dinner served Thur–Sat 6–10.
web site | latest review | access + | |
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Bakery |
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(From February 2009) Several years ago, Murph and Ben Wilcott took over the venerable Austin bakeries founded by their mother, Judy. Now they are cooking up a storm, and it’s not just breads and pastries. Three nights a week they serve up a quite-casual dinner at the charming flagship location. Maman should be proud. A panade of caramelized onion, chard, and tomato (imagine a savory, onion-soupy bread pudding) seemed fresh from a French country kitchen. Homemade lamb sausage, kefta-style, came with both harissa and tzatziki sauce. But what stole our heart was a magical mac-and-cheese side dish with cavatappi (spiral pasta), strips of smoky bacon, and big quarters of picholine olives. Mon dieu. An open apple tart with a dollop of cream brought us back to the bakery’s soul. Incidentally, a lot of the food is locally sourced. BYOB. |
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WALTON’S FANCY AND STAPLE
609 W. 6th (512-542-3380)
Open 7 days 6 a.m.–8 p.m.
map | latest review | access ++ | |
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Sandwiches /
Bakery |
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(From July 2009) Hope floats for this shell of a structure rescued by Sandra Bullock, who has become Florence Nightingale to local decrepit buildings. Light and airy, this sandwich shop, bakery, and florist fronts West Sixth Street; walk-ins keep the chairs filled and the mighty espresso machine steaming. You might come for something “staple,” say, a poorboy stuffed with cornmeal-crusted catfish, oysters, and shrimp or perhaps pastrami on house rye. We stop at the pastry counter and go directly for the “fancy”: a crisp macaroon oozing with tart lemon curd or the sweet potato Whoopee Pie (like pumpkin bread with cream cheese frosting). |
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