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COAL VINES
314 W. 2nd
(512-473-2744)
Open Mon-Wed 11am-11pm, Thur & Fri 11am-midnight, Sat 10am-midnight, Sun 10am-11pm.
web site | map | latest review | no access |  add to library |
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$$-$$$ |
Italian |
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(From January 2012) Yet another Dallas import has hit the Seconf Street District. Cool and dark, Coal Vines' interior is complemented by a wall of glass doors that open onto the street-side patio. We came for the thin-crusted pizzas cooked over hot-hot coal fires and immediately fell in love with the bolognese and bechamel versions. Branching out, we found an American-Italian penne with vodka sauce pretty predictable, but the seafood risotto cake was an addictively tasty surprise. Beer & wine. |
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ENOTECA VESPAIO
1610 S. Congress Ave
(512-441-7672)
Open Mon-Sat 11-10. Brunch Sun 10-3.
web site | map | latest review | access ++ | add to library |
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$$-$$$ |
Italian |
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(From October 2010) There are no bad seats in this tiny SoCo trattoria. Each table affords an elbow-to-elbow vantage point for coveting dishes at neighboring tables, prompting the frequent request, “I’ll have what they’re hav-ing.†Especially if it’s the bruschetta trio featuring three takes on the popular appetizer (we love the one with creamy clouds of ricotta and tangy basil pesto). We were equally beguiled by the soul-comforting spaghetti in a bold marsala marinara adorned with fontina-rich veal meatballs. Silky mascarpone cheesecake rounded out an unequivocally palate-pleasing evening. Bar. |
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VESPAIO RISTORANTE
1610 S. Congress Ave
(512-441-6100)
Dinner Sun & Mon 5:30–10, Tue–Sat 5:30–10:30. Reservations taken Sun–Thur until 6:30.
web site | map | latest review | photo | access ++ | add to library |
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Italian |
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(From March 2011) Like drones buzzing around the queen bee, diners still flock to this SoCo hive despite the presence of other buzz-worthy spots. We felt properly flattered by the soft lighting and coddled by polished servers, who rarely left a water glass half empty. More importantly, the Italian specialties had us smiling from ear to ear. So fresh were the baked oysters, with their cream sauce and hint of Pernod, that we could have licked the shells. Mezzalune, stuffed with chopped scallops, were a bit leaden, but the lemony sauce with mellow cauliflower and fresh avocado bites was celestial. Lamb chops went beautifully with their side of garlicky white beans. After such indulgence, a scoop of pineapple sorbet made us feel positively semi-virtuous. Bar. |
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