Austin

(From December 2009) Dashing from our car to beat a looming downpour, we found the mood inside this pretty orange cottage refreshingly uplifting—the bar area pulsed with cool customers chirping and imbibing and swift servers doling out complimentary appetizers. Seated at the sushi bar, we had a wonderful view of the artists at work. Chef Tyson Cole is a genius; we couldn’t get enough of his madai (Japanese black snapper) with lemon zest and olive oil. Other standouts included mussels in a coconut crêpe with alfalfa sprouts and quince and maplewood-smoked baby yellowtail with yuca chips, Asian pear, Marcona almonds, and garlic brittle. That attention to detail extends to the servers as well, who always seem to know what you want right before you do. Beer, wine, & sake.

September 19th, 2008 at 1:50pm
sushi lover says:
This is the best restaurant in Austin, period. AMAZING food! And where else do you see guys in cowboys hats eating sushi.

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(From June 2008) A seat along the back wall of this stately dining room is prime for watching the white-coated servers move through the room in a sort of elegant dance. We were dazzled by a creamy lobster crêpe atop a wonderful tangle of Bibb lettuce with shaved radishes and lumps of lobster tucked inside. Short ribs proved succulent but were outshone by tender medallions of antelope tenderloin on a bed of braised red cabbage. Bar.

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(From December 2009) One of our favorite cozy spots near Lake Travis was buzzing (inside and out) on a recent evening. And we know why: amazing food. We started with scallops wrapped in prosciutto (nice, though the strong flavor of the pork proved a bit overpowering) before moving on to the main affair: smoked backstrap of elk rubbed in espresso, chocolate, and chile, which tasted as luscious as it sounds. The wa-termelon-marinated pork tenderloin, on the other hand, was as delightfully light as the game was lush. What a smart move to pair it with a grilled Texas peach stuffed with fluffy goat cheese and drizzled with habanero honey. Bar.

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(From December 2009) Vespaio remains the go-to destination for top-notch northern Italian fare. Dig into flawlessly prepared appetizers like homemade mozzarella, purple Cherokee tomatoes, and grilled focaccia, or finely chopped big-eye tuna tossed with Dijon mustard and capers. We loved the forno-roasted king trumpet and white button mushrooms tossed in melted Gorgonzola and served atop crispy organic white polenta. As for the classic spaghetti alla carbonara, Vespaio offers the best version in town. Bar.

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(From November 2008) If you find yourself hungry in North Austin, ditch the Domain and settle in at this unpretentious strip-mall spot for some excellent Italian food. All the frills you need are sprinkled throughout the menu. We were bowled over by the pillowlike gnocchi bathed in a decadent fontina béchamel. The fettuccine was sublime in a hearty tomato and Italian sausage ragù, and the rosemary veal sang with a bright lemon butter sauce. The tiramisù was above average, but the star of the dessert menu was the white-chocolate cheesecake. Beer & wine.

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(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.

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(From October 2009) Austin’s historic Hyde Park neighborhood attracts young families, University of Texas students, and stalwart old-timers who’ve been around since way before the area became hip. Asti takes care of all comers. The slender, contemporary space has a bit of a classy-diner feel, with its red-topped tables and stainless-steel accents, but soft, sheer curtains lessen the edgy effect. Changing with the seasons, the menu might surprise you, for example with a starter of house-made mozzarella and roasted sweet peppers along with mixed greens tossed with bits of Bartlett pear and shallot dressing. Seafood is a good direction for an entrée: On one visit seared scallops took a homey turn, surrounded by tomatoes braised with pancetta, and on the next, their flavor popped with a truffled Meyer lemon relish. But the needs of meat eaters are never ignored; those of a carnivorous bent can expect the likes of pink duck breast in an irresistible fig mostarda (a condiment with a subtle nip) sided by lovely soft white polenta. By the meal’s end, if you have a bit of room, go for something simple like cinnamon-dusted beignets and an affogato (vanilla bean gelato with a shot of espresso poured over it).

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(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.

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(From August 2009) If, like us, you have a deep and abiding love of both buffalo wings and hamburgers and have often wondered if together they would not produce something greater than the sum of their parts, this is the burger for you. The tangy vinegar-and-Tabasco sauce is hot but not overpowering, and the richness of the blue cheese is complemented by the thick tomato slices and a delicate spring mix of arugula and spinach. We know that sounds a little sissified, but balance is provided by the sports bar’s pool table, dart boards, waitresses in short shorts, and abundant flat-screen TVs tuned to ESPN.

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(From April 2009) While its menu may not be as extensive nor its setting as grand as those of the cafe at the Kimbell, in Fort Worth—the benchmark by which all museum cafes should be measured—this casual new cafeteria-style dining venue across from UT’s Blanton Museum of Art is well on its way. Choose from a varied light menu designed by UT chef Josh Watkins (formerly of the Driskill Hotel), including yummy flatbread pizzas, crisp build-your-own salads, and panini (we raved over the Italian, with prosciutto, smoked ham, salami, and provolone). Visit the adjacent gift shop on your way out. Beer & wine.

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