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Andrew Zachary's Profile

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Dress code at Jeffrey's (lounge)

Absolutely! Dress code in Austin is very very casual.

Jun 25, 2015
Andrew Zachary in Austin

Downtown lunches

I work downtown and fully sympathize with your problem. A few suggestions:

Numero28 is a bit of a hike from the Capitol. Paninis are good and pizza is okay. Very friendly service and they have gelato from Dolce Neve.

2nd Bar + Kitchen is fairly good if inconsistent. On a nice day sitting on the patio is a plus. A bit expensive for everyday dining, though.

Walton's Plain and Fancy used to be good; I haven't been in a year or so and cannot attest to the current quality. One downside was the incredibly slow service; that has been a hallmark of the restaurant since they opened and it never really seemed to improve. Not great if you have time pressure.

Due Forni has good pizzas; might bust both your budget and your waistline, though!

Italic does lunch. It gets good reviews on Yelp, but is also outside your price range + I haven't been yet so cannot comment on the food.

Mai Thai is a nice replacement for Thai Passion, if slightly more expensive and a slightly longer walk.

Other ideas as I they occur to me.

Apr 22, 2015
Andrew Zachary in Austin

Lunch at Italic

Thanks for the recommendation. I will try it when I'm next in WF.

Apr 19, 2015
Andrew Zachary in Austin

Lunch at Italic

There are a number of dairies in the US making burrata, but most of them are tasteless. If you ever discover a high-quality, well-made US version please let me know!

Apr 19, 2015
Andrew Zachary in Austin

Lunch at Italic

Antonelli's sometimes has San Daniele proscuitto, and is quite good and quite expensive. They also carry La Quercia's proscuitto - La Quercia is in Iowa and makes a superb rendition. It is a little saltier and has a slightly different flavor profile from the San Daniele, but I quite like it. I also have a soft spot for the acorn-fed La Quercia, but note that it is extremely expensive and truly qualifies as a luxury item.

Finally, I have had bad luck with the proscuitto at CM. The meat often has an off-flavor, whether it was mishandled during transit, dried out from too much time in the case, or picked up off-flavors from other items, I cannot say. I am willing to pay a premium for the version at Antonelli's.

And the less I say about the execrable versions at WF, the better.

Apr 19, 2015
Andrew Zachary in Austin

Restaurants that allow diner to bring wine--corkage fee?

I haven't done this in a while, so cannot vouch for the current response at any of the restaurants. I always call first and ask very politely. I also always share some of the wine with the staff. And I make 100% sure the wine isn't something already on the list (and no, Gallo Hearty Burgundy doesn't count.)

Apr 14, 2015
Andrew Zachary in Austin

Restaurants that allow diner to bring wine--corkage fee?

By law, any restaurant with a full bar may not allow corkage. Don't ask me why, never heard of this restriction in any other state. So, that limits your choices: Congress, La V, Uchiko, and many others are off limits.

Remaining choices seem to be Wink, Olivia, Chez Nous and that is about it. I strongly recommend you call first and ask (very politely!) if they will allow corkage. For all I know, the stupid laws have changed again and corkage is now forbidden in Austin.

Apr 13, 2015
Andrew Zachary in Austin

one breakfast take 2

I've not tried their breakfast, but what I've seen looks good: Anne's at 3rd and Congress. Alternatives (but again, I haven't tried them!) Cafe Crepe at 2nd and San Jacinto; Downtown Jo's Coffee Shop on 2nd between Colorado and Lavaca.

Apr 09, 2015
Andrew Zachary in Austin

Austin & San Antonio restaurant recommendations needed for trip in May

In the past 3-4 months, lots of hounds visiting Austin have asked exactly the same question. A little research into earlier threads will quickly show you the wide variety of answers.

Some new(ish) potential additions include Olamie, Dai Due, 3 Five VII, and Fixe.

Apr 03, 2015
Andrew Zachary in Austin


I want to try them, but Wells Branch is quite a hike from our house.

Mar 15, 2015
Andrew Zachary in Austin

Where to Get Farm Fresh Eggs in Austin Any Day of the Week

From now until July, Boggy Creek Farm is open Wed-Sat from 8 to 1PM. They carry Coyote Creek's "World's Best Eggs." I believe Whole Foods also carries these under the Jeremiah Cunningham label. However they are labeled, they are delicious and well worth seeking out.

Good luck!

Mar 06, 2015
Andrew Zachary in Austin

Best Farmers Market?

I've been to a bunch of markets, and here are my observations:

Sunset Valley: this is a dying market place, with very limited selection. Depressing to walk through.

Republic Square: energetic, with lots of vendors. Widest selection of all the markets I've been to, with good fresh produce, meat, poultry, eggs, flowers, breads, chocolates and baked goods. Can be difficult to park after 9:30 or so.

Mueller: Small but quite good selection. And in the summertime, it's covered, which is a huge plus. Good meat, excellent duck (La Belle Vie Farm), decent vegetables.

Barton Creek Square Mall: Good selection of vegetables, meat, dairy, poultry. My impression over the past few months is that more and more of the vendors are selling either prepared foods or non-food items. And for the calorie-craving among us, Baguette et Chocolate sells their croissants and bread here.

Hope Farmers Market: Small, quirky selection. Used to come here to buy bread from the late, lamented Flour Bakery. Fun, but you'll pick through this market in about 30 seconds.

Johnson's Backyard Garden seems to be at all the markets; they have lots of produce but the quality is quite variable, so pay attention! In the summer, they sell huge bunches of basil for $2 and I use them to make pesto. But I've also found that even with careful selection, some of the bunches are of less than stellar quality.

Mar 05, 2015
Andrew Zachary in Austin

Weekend in Austin

Lisabelle, So much depends on what you consider "fun" or "good food." Some people crave BBQ and are willing to stand in line for 4+ hours at Franklin's. If that's your thing, then based on comments here and elsewhere, Franklin's, LA BBQ and possibly a few others would make you proud. Some come for the Tex-Mex, and here I don't want to make any waves. If you hunt on the board, each participant has his or her own "favorite, you must eat here!" place. Again, hunt on the board.

Austin does not have any restaurants like Alina or 11 Mad Park; not in appearance, not in quality of ingredients, not in cost, and not in the level of cooking. What it does have is some very good, quirky places that emphasize local ingredients. A few places that come to mind are Odd Duck, Barley Swine, Dai Due, and possibly Qui (I say possibly because I haven't eaten there myself.) They are all fun, they are all interesting, and they are all outside the usual range of Chicago, New York or San Francisco restaurants. Go with an open mind and an adventurous stomach.

If you want a more "formal" experience, then I can recommend La V, Wink or Congress. While expensive by Austin standards, they are substantially less expensive than Chicago or New York. But you can find their equivalents back home!

Keep in mind that during SXSW, almost all restaurants will be fully pre-booked. There are a few, like Bufalina (Neapolitan style pizza and superb wine), and Foreign and Domestic, that don't take reservations.

And on shopping - well, to be blunt, why? We are at the tail-end of the supply chain, with all the good stuff intercepted by Dallas or Houston. Get a "Keep Austin Weird" t-shirt, or a cowboy hat, or some other souvenir.

That said, there are some shops of 2nd Street and on So Congress, but neither district compares favorably with anything back in Chicago!

Feb 28, 2015
Andrew Zachary in Austin

Where to buy good quality duck eggs?

I realize you've asked for duck eggs outside the farmer's markets, but I haven't found any.

Belle Vie Farm and Kitchen sells duck eggs, pates, confits and whole ducks at the Cedar Park and the Mueller Farmers Market. Perine is from Perigord and really does an excellent job with the Muscovy ducks she raises. Everything she sells is superb.

You can pre-order on her website, which is

Feb 26, 2015
Andrew Zachary in Austin

So I went to Bufalina

By an odd coincidence, my wife and I were also at Bufalina last night. And yes, the guy with the beard is certainly distinctive.

Had a very different reaction, though. We, too, waited an hour for our table, then found the food to be great and the wines to be outstanding. Could the pizza be better? There is no "perfect" pizza and tastes differ. But sui generis, Bufalina's is best in breed.

And the wine list is a masterpiece.

Feb 16, 2015
Andrew Zachary in Austin

What Austin really needs

Heard a rumor that Kenny & Ziggy's was planning to open a branch in Austin, but that turned out to be only a rumor.

We could also use:
- good bagels. Rockstar & Wholly Bagel are okay, not great.
- good dim sum. Awaiting Wu Chow's opening.
- good smoked salmon. Nothing on the horizon.
- good sourdough bread. Bar Tartine? Acme? Loved Flour, but they are gone and much lamented.
- great retail fish store. Quality does not come close to Citarella or Monterrey Fish.
- "pure" sushi place, like Yasuda or Karuma. Uchi/Uchiko are superb in their way, but still a step behind these guys.
- Great pastries, croissants, etc in the downtown area. B&C is very very good, but a very long hike from my house.

Just my $0.02 worth, and worth every penny.

Feb 01, 2015
Andrew Zachary in Austin

Please help finalize Austin itinerary (researched!)

If/when you return, I have a few (highly opinionated) suggestions to add to your list:

Bufalina: my favorite place for Neapolitan-style pizza. I think the crust has no equal in Austin; the toppings are great and match the best in Naples. Wine list is full of gems.

La V: flat-out great cooking and superb desserts. Expensive, so make sure someone else is paying. Wine list is great at all price points, including some high prices for truly rare, outstanding wines.

Wink: Does anyone go here anymore? Still good cooking, solid upper-middle. Nice desserts.

Odd Duck: Quirky, eccentric, weird. Typifies the best and the "oddest" about Texas food in general and Austin cooking in particular. Wine list is indifferent, so drink beer or cocktails.

Houndstooth Coffee: Excellent brews. I think Houndstooth, Medici, Figure 8 and Patika are the 4 best coffee shops around.

Dolce Neve: Gelato done right. Great depth of flavor, superb texture. Best gelato I've ever had in the US. The owners are incredibly nice, too. [Disclaimer: my daughter works here from time-to-time.]

Lenoir: Prix fixe menu using only seasonal/local ingredients. Excellent cooking, with small, intensely flavored portions. The wine list is short, but well curated. Relatively inexpensive for such good cooking.

As usual, YMMV.

Jan 08, 2015
Andrew Zachary in Austin


I believe, but am not 100% sure, that Garbo's will sell you fresh lobster meat. Her lobsters are great and well worth the price.

Dec 29, 2014
Andrew Zachary in Austin

Numero 28

Not sure -- I think it might be their address, which is 428 2nd Street.

Dec 09, 2014
Andrew Zachary in Austin

Numero 28

Just opened on 2nd street next to "How Do You Roll." Stopped in for a panini at lunchtime and it was quite good. They have a wood-fired pizza oven but do not yet have a permit for it. Nice guys running the place + they have 5 or 6 flavors from Dolce Neve. Worth checking out, particularly once their oven comes on line.

Dec 08, 2014
Andrew Zachary in Austin


Funny you mention carrots: there's a long section in Dan Barber's book, "The Third Plate," about carrots. His farm-manager has been growing heirloom carrots and brings some into the kitchen at BH@SB. The chefs go crazy because these carrots are at 14 Brix and taste delicious. By comparison, the "organic, field-grown carrots" that are in the cooler come from Mexico and have a Brix of 0. That's right: 0. No sugar at all.

I think most of the carrots at CM and WF have a Brix of 0 or 1. They are mostly tasteless starch. If I'm lucky, some of the local farmers at Barton Creek FM or at Hope FM have Dragon Carrots; these taste like the real thing.

Dec 03, 2014
Andrew Zachary in Austin

M. Odom's review of LaV

I remember that thread - and boy, do I sympathize.

Oct 12, 2014
Andrew Zachary in Austin

M. Odom's review of LaV

Sorry to hear that was your experience. We went once (was a big splurge with kids in college) and did not have that problem.

Oct 11, 2014
Andrew Zachary in Austin

M. Odom's review of LaV

Absolutely not! As you probably know, people do it all the time in California, New York, Oregon, Chicago, Massachusetts, Washington (both the state and the District), and in fact, anywhere with reasonably sane liquor laws.

I always call first to make sure the restaurant accepts corkage and I always offer at least a 1/2 glass to the staff/chef/owner.

Oct 11, 2014
Andrew Zachary in Austin

Holy Latkes !!

I feel your pain - I miss great NY delis, bagels, lox, latkes, etc. Have resorted to curing my own salmon and making my own latkes.

I heard some cringe-worthy stories about Mastman that lead me to believe it will never open. Mayhaps Kenny and Ziggy's will open a branch up here? Then again, probably not.

Oct 11, 2014
Andrew Zachary in Austin

Secret Tien Hong Chili Oil Source?

Relatively easy to make your own chili oil.

1/3 cup dried red chili flakes
3-4 T fermented black beans (do not rinse), coarsely chopped
2 cloves garlic, smashed
1 T minced ginger
1 cup corn or peanut oil
3-4 T sesame oil

Combine all ingredients in a heavy non-aluminum pot. Bring to a low bubble (225 to 250 if you have a thermometer.) Let simmer for 15 minutes. When cool, place in a clean glass jar and keep refrigerated.

Notes: I use the hottest red chili flakes I can find - Penzy's has crushed Indian red pepper at 40,000 Scoville units. Fermented black beans available at MT. Be careful not to let this burn.

Oct 09, 2014
Andrew Zachary in Austin

M. Odom's review of LaV

Across the US, alcohol regulations are set by each state, and sometimes by each county or city. That is the legacy of the 18th and the 21st Amendments; the first of these prohibited the manufacture, sale or transportation of "intoxicating beverages" across the entire United States; the second repealed the universal "Prohibition" on alcohol at the Federal level but left each state or territory free to set its own regulations.

Since the regulation of the sale, manufacture and transport of "intoxicating beverages" is now explicitly left to the States, the result has been each state has a crazy, patch-work quilt of regulations. Some states, like CA, NY, IL, MA, CT and probably a host of others, do not explicitly forbid you to bring wine to a restaurant. It is up to the restaurant's owner to decide if they will allow it, a practice known in the trade as "Corkage." In California, every good, great or even in-different restaurant I've eaten at will allow corkage for a fee, or perhaps with a limitation on the number of bottles, etc. The same holds true in NY and in IL (or at least in Cook County where your uncle lives.)

When I got to Texas, corkage was a foreign concept that had not yet found general acceptance. Many restauranteurs simply forbid it, even if it is permitted. With all the usual caveats (I am not a lawyer, etc, etc etc) as I understand the TABC regulations, any establishment that sells hard liquor ***CANNOT*** allow corkage. This policy makes absolutely no sense to me. But I have also heard that restauranteurs who violate this rule face harsh punishments, up to and including jail time.

[Editorial comment: The machinations of the TABC are bizarre and simply beyond my ken. Just talk with the brew pub owners who want to sell their product on-site. They were being forced to go through the 3-tier distribution system, meaning that the beer sold on-site had first to go to a licensed distributor, then to a licensed wholesaler, and then back to the brew pub. At each step along the way, the price went up while the quality went down.]

M. Odom's review of LaV

Great suggestion, but the wonderful State of Texas has some severe restrictions on corkage. As I understand TABC regulations, any restaurant that serves hard liquor cannot allow anyone to bring in their own wine.

Bufalina, Wink, and a few others -- charge a reasonable fee for corkage. But any restaurant with a full bar: Uchiko, Congress, La V -- is forbidden to let me bring in my wine. I have heard possibly apocraphal stories that restaurant owners can be fined, lose their liquor license, or even go to jail. All over a bottle of wine.

Sep 27, 2014
Andrew Zachary in Austin

M. Odom's review of LaV

Wine prices are determined by several factors: rarity, popularity, the crazy patch-work quilt of alcohol laws, and by an out-dated notion that a restaurant breaks even on its food sales but makes its money on its liquor sales.

Let's view that list keeping these factors in mind. Most restaurants price wines at 3x wholesale, or roughly 2x retail. (Personally, I think this is an inane way to price and sell wine. No one has asked me for my opinion, though.) For the great bulk of the wines at or under $150, and there are perhaps 100 or more at or around this price point, LaV pretty much adheres to this rule. And I point out that there are truly wonderful wines among this list.

Second: rarity. Some of the wines, like the '45 Latour that lists for $20,500, are among the rarest on Earth. They are great wines, highly sought after, and only available through private sales, at auctions, or at a restaurant. Owning a bottle must be a bit like owning an original Monet oil. If I were fabulously wealthy and wanted to celebrate with one of the greatest Bordeaux ever made, I might go ahead and splurge. But that's my choice, and no different from buying my own 747 -- assuming I could afford it!

Third: popularity. Many of the wines between $200 and $2,000 are insanely difficult to find in the open market. To paraphrase Yogi Berra, "They are so popular no one can buy them anymore." It takes a real effort to find them, and the prices reflect that scarcity factor.

Fourth, our state's insane, antiquated liquor laws prevent La V from buying wines at auction, or from importing wines directly from the winery. All done in the name of preserving the three-tier distribution system that has done so much to line the pockets of the liquor distributors and our local politicians. Just ask the brew-pub guys about their attempts to serve their own products.

Finally, whether you like or dislike the food is ultimately a matter of personal preference. I respect HungryInAustin's opinion about the food and have no interest in persuading him to change his mind. When it comes to the prices on the wine list, let's at least keep them in perspective. There are some true rarities and some collectibles all priced rather high. But there are also lots of true gems at much more modest price points.

Sep 27, 2014
Andrew Zachary in Austin

M. Odom's review of LaV

Your original review (dated 29 Aug) was tepid at best. Any particular reason?

I might point out that the wine list, while admittedly filled with rare and expensive gems (and some of those are truly astonishing wines, well worth the price if you are lucky enough to afford them) is also stuffed with amazing wines at very reasonable prices. But I can certainly understand feeling intimidated by the list and by the knowledge that some of the wines will, I regret to say, always be out of my price range.

Sep 26, 2014
Andrew Zachary in Austin