Mutiny Wine Room
Announcing “a Texas twist on wine-country sensibilities,” Mutiny also boasts a handsome stone building and terrific servers. A chardonnay from Kagan Cellars (only 900 bottles produced) wowed us with its crisp, spare quality. The food varied, though. The hefty pile of blistered shishito peppers and a luscious snapper ceviche served with sweet potato chips both satisfied. Equally fine were the pretty squares of toast loaded with chicken liver mousse and lacy micro-leeks. Carolina gold rice topped with a soft egg dubbed as “cacio e pepe” had a fine texture, but we wished for more “pepe.” Less successful was a buttermilk fried quail with green onion fondue; the breading overpowered the meat. Still, we finished on a culinary (and sugary) high with chocolate truffle tart served with cardamom foam and raspberries.
Cuisine: New American