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lixlix's Profile

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WF Chocolate Eruption Cake vs. Black Gold Cake vs. Turtle Cake

The berry chantilly is fantastic.

Aug 10, 2015
lixlix in Austin

Trip to Austin - must-try classics?

I would definitely go to either Franklin's or LA barbecue. Texas style barbecue is something that is unique and the beef quality will be good.

I would also stick to more interior Mexican as opposed to Tex-Mex as the prevalence of large amounts of cheese in Tex-Mex might not agree with Asian palates.

Aug 09, 2015
lixlix in Austin
1

Advice for a guy moving to Austin after 20 years in Los Angeles

The sushi here is better than what one would expect. I am partial to Soto and Tomo. Still, there is not going to be a place like Urasawa or Sushi Zo, or Asanebo.

For Thai, I am a fan of Deckhand Oyster Bar though its more of a Louisiana Seafood joint with some THai dishes but the few Thai dishes are absolutely authentic as they come. The papaya salad comes with raw marinated black crab and marinated poached shrimp and blows your head off.

Jul 12, 2015
lixlix in Austin

Dinner Sunday in Austin??

Salty Sow, Licha's Cantina, Hopfield's.

Prelog's for something a bit fancier but not quite as formal as LaV.

Jul 01, 2015
lixlix in Austin

Prelog's brunch

You can always go there for dinner. Personally, having tried both, I find dinner the more interesting proposition but brunch is certainly a great treat as well.

Jun 26, 2015
lixlix in Austin

New Cuban restaurant in downtown Round Rock - Mambo House

Tried it last night. Thought the technique was as good as cuban sandwich cafe but a bit more refined. The prices are a bit higher too.

Really liked the ceviche and Paella and the sweet plaintains. Great job of not overcooking the seafood in the Paella but thought the seafood in the ceviche was marinated a bit too long as it got a bit chewy.

Wouldn't go in with the mindset of a traditional Paella as it doesn't have the Soccarat and is a bit soupier.

Jun 25, 2015
lixlix in Austin

What this town needs

I was a fan of Fixe when it was $13. $19 is a bit ridiculous. Can't believe they did that.

Jun 20, 2015
lixlix in Austin

What this town needs

You go to church's or popeye's and its $3 aside from Tuesdays. A downtown sit down restaurant where you can eat for less than $10 is good value, especially when it's the best example of a dish in the area.

Jun 19, 2015
lixlix in Austin

APIS restaurant and Apiary

So an interesting side story.

While I was there, the Marfa tomatos and the Vacherin tasted so much like 2 dishes I used to have at Fire in the Hole in Round Rock but is no longer on the menu there ever since the chef left about a year back.

I inquired the wait staff as to whether any of the chefs at APIS worked at Fire in the Hole and lo and behold, the Sous Chef at APIS, Adam Brick took most of his team from Fire in the Hole to APIS.

Jun 18, 2015
lixlix in Austin

What this town needs

I think Gus' fits the bill.

Jun 18, 2015
lixlix in Austin

Qui to launch a $150 pp sushi restaurant in Austin

Depending on what is served, it can either be really overpriced or the steal of the century.

Jun 15, 2015
lixlix in Austin

APIS restaurant and Apiary

Had a lovely dinner at APIS this Saturday and I found it to be one of the most interesting meals I've had in Austin recently.

Apis is a bit out of the way in Spicewood and is onsite with an actual working Apiary which provides honey for the restaurant and not for commercial sale.

The dining room is lovely with a semi open kitchen.

We start with a glass of Gruner Veltliner and a glass of Riesling. I love German/Austrian wines, what can I say.

MARKET OYSTER*
valley grapefruit / green elderberry capers $3.25 each

We start with 2 oysters. These were Malpeques from New Brunswick tonight. Plenty of brine in the oysters that was offset with the slight sweetness and citrus from the grapefruit mignonette.

EGG TOAST
Ryan's brioche / dry-aged beef tartare / torn herbs / 5 | add caviar for 10

Got 2 of the egg toast. This tasted of a very nicely textured beef tartare on top of a grilled cheese except there was no cheese and the "cheese" portion was made of egg yolks. Very novel dish. I could have used a bit more salt and spice/zing in the tartare but the meat quality was very nice. Perhaps this was meant to be eaten with the caviar but I feel a dish should stand alone without expensive add ones. The seasoning level should be adjusted on the fly depending on whether the diner added caviar or not.

FOIE GRAS TORCHON
cherries / tellicherry pepper / arugula / green plum / almond
16

Delicious. The best preparation of Foie in pate/torchon form I have had in Austin. Great play with the Cherries and green plum. Oftentimes, restaurants make the accompaniments to Foie too saccharine but the tartness from the green plum plays very well. The Foie texture itself was impeccably smooth and incorporated the pepper inside. Wonderfully delicious dish.

MARFA TOMATOES
fresh cheese / meyer lemon blossom / Hawaiian hearts of palm /peekytoe crab
18

Another very tasty dish. The fresh cheese was ricotta this evening made in to almost a panna cotta of sorts. The tomatoes were very fresh and vibrant and nicely offset with the crunch of the hearts of palm. Thought the peekytoe crab was a bit superfluous.

MILK FED VEAL
pomme fondant / sweetbread / creamed ramps / Brazilian green peppercorn / summer truffle
38

Delicious and wonderfully cooked. The veal was a light pink medium rare from edge to edge with a slight sear outside. The sweetbread was perfectly cooked with no mealiness or gameyness and exhibited a rich creamy sapor that was enhanced with a nice char on the exterior. The truffle was actual truffle shavings and had a nice scent which indicated that they were not from a jar. The truffle nicely accented everything without overpowering. The ramps and sauce were a nice verdant green that played well off everything.

TASTING OF BLACK HILL FARM'S YEARLING PIG*
Sea Island red peas / charred okra / pecan crust / apis honey / hot sauce
35

Favorite dish of the night. 4 forms of pork. Something that was likely cheek, a rillette, a square of very soft belly, a blood sausage that tasted like Cotechino or Vietnamese Cha Lua, topped with a piece of crackling. 4 time consuming and individually delicious preparations. I especially loved the belly, a cut that has almost been overdone in most restaurants but perfectly prepared here with melting away fat. Most restaurants don't cook the belly long enough but this belly was as soft as the best red cooked pork I've had in Shanghai yet held is shape and exhibited what the Chinese call "Fei er Bu Ni" or fatty without being cloying.

Desserts
Peach Pit Ice Cream -9

a light ice cream in a white chocolate shell with slightly dried peach pieces and a few other elements I am forgetting now. I love that its not too sweet.

Passionfruit Vacherin - 9

Deliciously tart fruit flavors in a sorbet form but shaped in to a bar on top of some wonderfully crisp meringue.

The level of cooking displayed at APIS is on par with the very top of Austin's restaurants. Get yourself to this restaurant.

Jun 15, 2015
lixlix in Austin

Fixe Austin's Southern House

I think the Chicken has increased in price since when I last went.

Jun 15, 2015
lixlix in Austin

Prelog's brunch

How funny. We were there on the same day. We sat outside right behind the group of I believe 5? women.

Jun 03, 2015
lixlix in Austin

Prelog's brunch

Dish break down.

amuse bouche - Cucumber gelee with yogurt foam. a little too weird for me. Not a fan of concentrated cucumber flavor.

Complimentary Bread - white and wheat with olive oil, few olives, chive butter. Chive butter is very delicious.

picture from restaurant website

http://www.prelogs.com/cache/widgetki...

Chicken Liver Mousse $8 - Very smooth and well seasoned chicken liver mousse served in a fairly deep ramekin with a thin layer of apple gelee on top then topped with apple matchsticks. Great value at $8. A lot more mousse than the typical quenelle elsewhere.

Seared Foie Gras $24 - This was a slight disappointment. The Foie seemed to have been seared too long thus developing a crust that was a bit thick and the interior wasn't as creamy as I hoped for. I would skip.

Spring Vegetables $12 - Beautiful dish that seems to take inspiration from Bras' Gargouillou. Many different vegetables and many different cooking methods. 8 or 9 different vegetables served in raw, steamed, mousse, gelee, sauce forms. Very interesting dish and I enjoyed it more than Qui's Ode to Michel Bras.

Watermelon Salad $16 - A very beautiful and tasty dish and probably the most well priced. Cube of compressed watermelon with hints of smoke. Salad of brunoise of watermelon with pecans, arugula, and 2 very large U10 scallops, all tossed in a light goat cheese sauce that did not overpower. Perfectly seared scallops (no gradation in doneness, just crispy crust straight in to meaty tender juicy interior). Elsewhere, this would be on the menu as a Scallop dish and be $24.

Sweet Potato Soup $9 - Again a very beautiful and interesting dish. You are presented with a soup bowl plated with a small carpaccio of sweet shrimp/Spot Prawn, some herbs, and grapefruit. The Sweet potato Soup is poured over. The Soup has hints of Coconut and coriander and curry which gets balanced by the sweetness of the sweet potato and the acid of the grapefruit. The Prawn brings the umami. Very lovely dish.

Picture from restaurant website

http://www.prelogs.com/cache/widgetki...

Pork Belly $25 - I usually don't order Pork Belly but was intrigued by the combination with squid. Unfortunately, it was just a single baby squid seared and placed on top of the pork belly. The technique was faultless. The squid was very very tender while still exhibiting char as was the pork belly. However, I wish there was more integration of these 2 elements. The potato ragu was reminiscent of a caponata with potato taking the place of eggplant. perhaps a slightly lighter hand with the salt in the ragu would have been perfect.

Beef $35 - Filet and shortrib. Filet was well cooked with even crust and no greyband in the middle. direct transition from crust to medium rare interior. Shortribs were unctous and not stringy and provided a nice textural contrast. Carrots were nicely textured and soaked up the rich sauce Bordelaise which tasted similar to a demi glace. Solid classic cooking.

Schwarzwald $10 - a deconstruction of black forest cake with Dark Chocolate mousse, Chocolate wafers, Cherry sorbet, Kirschwasser foam. Very enjoyable dessert though I wish the ratios were more skewed towards more mousse, less sorbet instead of other way around.

Service was very good with a friendly staff and an even friendlier Owner. The Owner and Head chef are a couple from Austria. We were given a shot of schnapps as a digestif.

There is a nice and brief wine list and markup was around 2x retail instead of the usual 3x to 3.5x seen in restaurants. Well selected list particularly if you are not in to the big name California and French producers.

It is a beautiful outdoor space overlooking a creek and lit up at night in the most magical and romantic way.

Food wise, the appetizers and first courses are where I tasted the most magic and daring. The mains seems more conservative though technique was definitely on point.

I believe aside from Ala Cart, Prelog's also offers a 3 course Dinner for $40 and a 5 course dinner for $65.

May 24, 2015
lixlix in Austin

Prelog's brunch

Just came back from dinner. Really great service with a very inventive and refined menu in a super lovely setting. Will do a dish by dish breakdown later.

May 22, 2015
lixlix in Austin

Prelog's brunch

Gonna go for dinner tonight. will report back.

May 22, 2015
lixlix in Austin

Taking 2 college guys to dinner help me please

Jack Allen's if you want something like Threadgill's but newer (and arguably better in my opinion) The chicken fried beef rib will fill up the stoutest of horses.

Freedmen's

May 22, 2015
lixlix in Austin
1

Liberty Kitchen now open

I'm pretty excited about the Babi Guling. Will be a nice throwback to my honeymoon.

May 08, 2015
lixlix in Austin

Great Mexican comparable to La Gloria?

I don't know why so few on this board go, I've been mentioning it since forever in like 8 different threads.

Apr 30, 2015
lixlix in Austin

Great Mexican comparable to La Gloria?

Yes on the complimentary chips.

Apr 30, 2015
lixlix in Austin
1

Sad today due to Melvin's Shuttering

Apr 27, 2015
lixlix in Austin

Downtown lunches

Don't forget about Gus's fried chicken.

Apr 24, 2015
lixlix in Austin
1

Lunch at Italic

Spec's that have deli cases are also good source of San Danielle.

Apr 20, 2015
lixlix in Austin

Bachelor party

If you are on 24th St west of campus, I really urge you to check out Freedmen's

I think the BBQ there is on par with Stile Switch and just a notch below Franklin's/LA BBQ but is a little bit more expensive due to setting. They do have a fantastic bourbon selection including a few different aged Pappy Van Winkles.

Apr 14, 2015
lixlix in Austin

So, I'm a Boston 'hound, our board here created some "best/must try/authentic" threads...

I'm one of the bigger Licha's cheerleaders on this board so I am glad you enjoyed your time there.

Valentina's is in the top 7 of Austin BBQ spots so its pretty close to the top.

Apr 03, 2015
lixlix in Austin

So, I'm a Boston 'hound, our board here created some "best/must try/authentic" threads...

sounds like you went to hula hut.

Apr 01, 2015
lixlix in Austin

Downtown / SXSW Report, 3/12-3/18 (Qui, La Condesa, Lambert’s, El Naranjo, Moonshine, Bonneville, Parkside, Hightower, food trucks, coffee)

Great Great report. Thank you for writing.

Mar 29, 2015
lixlix in Austin
1

Saturday Breakfast

whats the difference between breakfast and brunch?

Mar 23, 2015
lixlix in Austin

one dinner, on breakfast

good suggestion. I forgot about Juarez Bakery.

Mar 23, 2015
lixlix in Austin