wrenfern's Profile
Starlite, gone for good?
I *think* they will. Don't know for sure on that.
I wish I were in a position to be able to eat at all the existing upscale restaurants in town frequently enough to be totally bored with them...
Starlite, gone for good?
I'm not too sure of price point specifics, but I get the impression that it, along with the sausages, will run the gamut. I'm really excited about the poutine, to be honest. Well. Anything involving gravy, fried, and cheese gets me psyched to some degree so.. yeah.
There are some really smart people that know what they're doing taking care of everything. I wouldn't worry about the building or whatever too much.
Starlite, gone for good?
http://hotdogscoldbeer.com/
They're gonna have a rotating range of sausages served in shop, a market, full bar, poutine, beignets and coffee. The guys running it (well, half of them) are also my bosses here at The Decoder Ring, we've put some of the collateral up on our website if anyone is curious for a preview:
http://thedecoderring.com/portfolio/collateral/?id=32679&p=1
It's gonna look awesome and there are some really smart and talented people who looooove meat and beer behind it all so I'm pretty excited! I always had pretty hit-or-miss experiences at Starlite so I'm not too sad to see that go.
Parkside
Parkside has become me and my bf's Monday night date spot. We've been twice sofar and each experience has been great. We sat at a table the first time, and at the bar last week. I have to say I really enjoyed sitting at the bar, near the raw station so we could watch the oysters and fish plates being made. The guy doing it seemed to be in a pretty rotten mood at first (mumbling angrily as he popped the oysters open with some real gusto) but was great to talk to and was genuinely interested in what we thought of the bass and grapefruit he made us, if the marinade was balanced, if the grapefruit was too tart, etc. There had been a second guy there earlier so from what we gathered, he just kind of disappeared and left this guy to take care of oyster and fish preparation.
The first time, we started off with the oyster platter which was fantastic. It came with 4 each of 3 different types of oysters so we could try each try one plain as well as with the great sauce it came with.. I can't remember exactly what it was but it was not a traditional cocktail sauce or horseradish. It was tangy/acidic and a bit sweet. The second time, we tried the 1/2 off fried oysters. They were good, a bit small, but they seem to have mostly non-gulf oysters right not that are just generally smaller. Good crispy cornmeal crust, not greasy or mushy at all. Served with the great aioli.
What we're mainly going for, and have gotten both times, are the marrow bones. You get 3 big chunks of femur with some toasted bread and a great herb salad (flat leaf parsley mainly). Order them early as they take 20 mins to roast. Our first visit, they brought us some complimentary crab fritters while we waited for the bones. These seemed to just be balls of chunk crab meat, breaded and fried, with an excellent basic aioli. Ask for extra bread, but not toasted so you can try the marrow with different textures. They're really great about packing up the bones to take home for stock (or your dog). If you've never had marrow, they're very nice and non-condescending about explaining how to eat it, etc. A primary complaint about this place is the price and small portions, but if the marrow bones are involved, you can try the lighter stuff and definitely not leave hungry. It is rich and the portion is generous. I couldn't imagine eating it by myself.
There are always a variety of raw fish and fruit dishes. We've had 2 and both have been amazing. First we had salmon with blood orange. The citrus is expertly supremed and the thin slices are tucked between the slices of fish that has been marinated in something that creates a great bridge for the fish and citrus flavors. The second trip we got bass with grapefruit. Both were really well balanced, very smart.
After our first meal, we didn't order dessert (not big dessert eaters) but the chef sent out a delicious grapefruit sorbet since "after eating that good, you have to have something sweet." We were sure there was something else in it, but it was just grapefruit and ice. Our second trip, we got the lemon mousse, which was firm and not too sweet. They were out of the donut holes I have heard so much about. Am planning to try them tomorrow.
The reason we go on Mondays (poor college students) is for the drink/appetizer specials. Their impressive specialty drink menu is $3. My favorite so far is the Rosemary Cucumber. It's Hendrick's gin (a very fragrant, smooth, flowery gin) with cucumber puree and rosemary. My boyfriend got something that was rum, pineapple, and coconut and I couldn't stop stealing sips. I wanted to pour it on ice cream it was so rich and creamy tasting. I usually don't like sweet drinks but this was great. Both times we've finished off by sharing an excellent old fashioned. I wish their bourbon used in the specialty drinks was something besides Maker's (Bulleit or Knob Creek would be great!) but it's all good. Their featured vodka is Monopolowa, which is a personal favorite of mine so they get points for that. The specialty drink menu also includes oyster shooters! Haven't tried those yet but I plan on getting at least a couple tomorrow.
The first meal was $60 for 2 satisfied people. We ordered the oyster platter ($30) as we were there celebrating an internship I got, but did not order apps or dessert (they were given complimentary). The second was around $50 and we ordered an appetizer and a dessert. Both times we got 3 drinks, marrow bones, and a fish plate from the raw bar.
Tony's Southern Comfort - Horrible!
I've been once and I was disappointed. I convinced my boyfriend to order the CFS as he had never had it and was starving. It was just plain bland. I liked the texture of the fried batter but that's about it. I got the chicken and dumplings and they were ok, but way too smoky and over-seasoned for me. Maybe I should have dunked his CFS in my soup?
Bye Bye Marco Polo
I was really disappointed when I saw this... Most Sundays, I go (went) by Marco Polo and got some quick dim sum to-go. I always want dumplings, but I don't often want to go out and make a big thing of it. People say Marco Polo really went downhill, but I hadn't eaten there when it was good and it's always been darn decent to me. Their chicken feet were great, as were the shrimp cilantro dumplings.
So now, "Big Mesa Texas Grill" or some crap is moving in. AWESOME. We need more places like that...
best dinner deals in town...
I think on Mondays, Habana does either buy-one-get-one-free or half price Cubans. I can easily make one of those sandwiches last me two meals.
Also, Quality Seafood's $2 Tuesdays... $2 seafood tacos and $2 drafts. Good stuff.
Lulu B's - worth the WAIT?
I think they just don't keep up with their meat very well... That is, they seem to frequently run out of cooked meat b/c I guess they weren't paying attention or got an unexpected rush and have to grill up more, which apparently takes like 20 minutes.
I work across the street so I order from them frequently, but I generally get avocado spring rolls with their chile sauce I think they make themselves (not the sriracha).
Best Tres Leches cake in Austin
Does anyone know if any of these tres leches that are being recommended include cajeta, specifically the sort that includes a measure of goats milk?
I'm Cuban, grew up in Miami, and the tres leches there had a little something nothing I've found (commercially) since has matched. I'm pretty positive it's the cajeta. My mom uses it, and while the first day it tastes a bit goaty, after it settles overnight it's RIGHT. It's how tres leches should taste.
Bess!
I went last August, then again a couple months ago and they had changed their fries (the ones that come with the steak frites).. They used to be super awesome (this perfect crispy-tender-salty-skin balance) and now they're kind of meh. I got the porcini crusted halibut both times and the sauce went downhill. It was incredible the first time (don't remember the specifics of it) but this time it was the exact same as what came on my boyfriend's mothers roasted chicken that she got... Hers was supposed to come with a pan sauce and cream, and mine with a cream vermouth sauce I think? They were both just drizzled with straight cream and another drizzle of what looked like some kind of green reduction. We figured out what it was at the time but again I don't remember.
Also, we got the mussels as I remembered them being really great with a big bowl of vegetables, spices and oils left over for dipping but this time the bowl was smaller, and not so much left over in it after we ate the mussels. It was also certainly not as heavenly to dip into afterwards as the previous time.
It was still good, but I was sad to see the highlights of my previous visit had changed for the worse.
Coffeehouse for Writer?
I recommend Caffé Medici. They french press all their coffee and their espresso is heaven. The owner just got back from the farm in South America where they grow their coffee (or espresso, I forget which.) They have wifi, teas, Goodflow juice and pastries. otherwise, they're right by Galaxy Cafe and Zocalo if you need a snack/meal.
The atmosphere is less college-ey than Spiderhouse which I like a lot. It's not super-quiet, like some of the coffee shops nearer to campus that feel like a library. It's congenial, friendly, relaxed. The staff never seem like they don't want to be there or like you're bothering them, which really bothers me if it happens even once somewhere.
Oh and it's at 12th and West Lynn, so it's pretty close to you.
Best Ceviche in Austin?
The first ceviche I ever had, at a great Ecuadorian place in Miami, was actually just a tureen of a tomato-based citrusy, cilantro-ey.. broth? We dipped shrimp and popcorn into it. It was super awesome. I'm interested to try this Marisco's ceviche...
Best Dessert Dish on South Congress?
The cheesecake at Enoteca Vespaio is pretty great. They use marscapone so it's super fluffy, and there's no crust.
Oh yeah, and there's that Hey Cupcake! trailer.. but I don't know their hours, and I've never eaten there.
Portabla, you have made me so happy again!
Oh I misread the beginning of your post and thought the lunch takeout happened awhile back. So yes, it appears we do just have differing turkey taste. I'm usually pretty happy as long as the white meat's not dry and spongy, you are probably a bit more discerning.
Portabla, you have made me so happy again!
No Cuban here. They don't really do pork unless it's some sort of pork chop in the front case. Otherwise it's just ham and bacon.
Moderately off topic, but if you're looking for a new Cuban, the Porchetta Panino at Enoteca is pretty incredible. It's not a straight up Cuban (not actually a Cuban obviously) but there's hot pork and white cheese. It's provolone instead of swiss, and instead of ham and pickles you get cold tomatoes and lettuce. I really like the hot/cold contrast, and the freshness of the vegetables balances out the heaviness of the pork. Their mustard is also incredible.
I'm definitely going to be going for this when I feel like something a little lighter than a Habana Cuban... I think it will be my warm weather Cuban, and when it's chilly out I'll go down the road to Habana.
Portabla, you have made me so happy again!
I actually haven't had a pizza or meatloaf panino there, so my tomato-based experience there is all soup related. These, too, though are pretty sugary.. The tomato soups I've had there were "smoked" tomato soups of some kind, and they tasted more like barbecue sauce, but in a decidedly good way. It was suprising, but then I couldn't stop eating it. It would be a great sauce for some sort of barbecue casserole (not that I've ever had one of these), where a straight BBQ sauce would be too much maybe.
I really really loathe ANY sugar in tomato sauces but in a barbecue sauce it's welcome. I'll need to try the meatloaf panino next time. I love a good meatloaf, but have never had it in a sandwich (though one of my favorites is in a Boomerang's meat pie). A sugary tomato sauce would definitely be a big black mark in my book.
The turkey, I can say, is better now than what you're remembering. Nice, moist white meat. Usually when I get a sandwich with any non-deli sliced white meat, it's disappointingly dry. When I have the pick of a whole bird (or any bird for that matter) I'm definitely a dark meat girl. Portabla's turkey breast has always been juicy and flavorful though.
Portabla, you have made me so happy again!
It might have been, the two things my brain was telling me were nutmeg and tarragon though it was so subtle I couldn't sort it out. I ate it one elbow at a time for most of the brick trying to figure it out. At this point though, I think I prefer the mystery.
Portabla, you have made me so happy again!
I have been eating at Portabla somewhat regularly for about a year now. It all started when I read some publication proclaim their carved turkey club to be the "Best Turkey Sandwich in Austin." Now, since I have been romantically involved with a rather enthusiastic turkey sandwich connoisseur for going on 5 years now, this really meant something. I informed him of the declaration and we made the (very short) trek to verify the claim.
Now, I must interrupt to inform you, that while excellent, the carved turkey club is not the real story here. Pretty much everything here is at the very least "good," and on average "really really good." I'm actually here to tell you about the "holy crap this is fucking awesome" stuff. These happen less frequently but they haunt my dreams. I go in, praying that one of those things might be in the deli case, or if I'm a day or two late, in the cold case near the drinks.
The other thing that has permanently endeared me to this establishment is the passion and accessibility of the chefs. I have met both, Chase and now Mark, and their love shines through when giving simple explanations of the items in the deli case.
My first of these items was the duck taco. These were had a month or two before Chase's departure. Delicate corn tortilla, mango chutney, and a crumbled cheese that was somewhere between queso fresco and chevre. Oh man. Oh man. I got two of them and upon arriving home and warming them up, immediately called aforementioned turkey sandwich expert to inform him that he has to go get more on his way home from work. No dice. They were gone. Apparently they make them about once per month. I have yet to coincide with them again.
Today, I had another amazing lunch/dinner/probably breakfast tomorrow. Upon arriving, I was determined to finally try one of their pizzas. Usually, if there isn't something irresistable in the deli case I have to get either an Aubergine or Roast Beef panini. I walked in and ordered a 7" Margherita.. THEN I looked in the deli case. There they were. Golden, creamy, crusty bricks that I knew I could not resist. I canceled my order for the pizza and pointed at the case while I attempted to form words. "Oh man.. That? ... Maca - "
"Macaroni and cheese casserole. I used a béchamel base and -"
"YES. I need that."
I have been nibbling on that brick for most of my waking day and I am happy to say that I have about 1/3 of it left for tomorrow. It is gentle and mild, not gooey like most of your macaroni dreams (and mine) probably are.. But that's ok. The flavors are delicate and subtle, but still pleasantly rich. It's like mac'n'cheese crossed with a delicately flavored noodle kugel. As it warms, it softens but keeps its shape and most of its firmness. It doesn't smash you over the head with its "OMG CHEEEEEESE!!!!"... The cheese weaves gently between the tender elbows, baked into them. It has a lightly sprinkled layer of crumbs crisped on top. It has a slight amazing hint of something a little unconventional that I haven't been able to put my finger on and it's driving me crazy. So crazy that I've been eating one slow bite at a time, saving more for later when I might realize what it is. If I can't figure it out, I'm going back to as tomorrow.
The new Kim Son
Oh man. I hate that shit. It's just continuing to keep American palates limited and ignorant. ESPECIALLY since you SPECIFIED you wanted everything. Ugh. Once I went to Hong Kong City market in Houston to get duck eggs for balut and they kept trying to sell me unfertilized eggs.
I grew up in Houston and really the only great meal I ever had at Kim Son was at a Vietnamese wedding reception held at the big downtown location. I was only 12 at the time but I was the only non-Vietnamese there and they marveled at the little white girl (cuban/spanish actually, but white as far as they were concerned) inhaling her blood cubes and trying to get at the pigeon's brains. I also, being a novelty, had to dance with all of my friend's fathers business partners.. (which felt pretty icky to my 12 year old self).
Since then, I'd mainly eaten at the Sugar Land location, and I think that one is especially diluted. My family wants to go there every time I'm in town and I remember the menu being pretty boring, except for the duck soup. With vietnamese food, I like the extremes I guess.. Either just a nice bowl of pho, or it had better have a head or organs involved somehow.
Chinatown dim sum?
Pretty damn good. I posted about it in the chinese dumplings thread a couple weeks ago. By far my favorite are the soup dumplings (pork only, no crab). I also love the shrimp on fried sugar cane sticks, but I think I just love having the fried sugar cane to gnaw on throughout my meal. I love the egg creams, though there are two desserts the staff calls egg creams. I prefer the steamed bun type egg cream, but there is a small custard egg cream that the staff always fawns over. All the dumplings are fantastic, mainly owing to the freshly handmade dough. The bloody marys are pretty darn good too, and I usually don't like them.
I need to go back soon. There are so many things on the dish listing that sound great that I haven't tried yet.
Chinese Dumplings
I've never had that problem.. Maybe because I order them right when I get there and they bring them as soon as they're ready. If they've been sitting in the cart too long the broth will start to make everything soggy I would imagine.
Where else in Austin can one get soup dumplings? I'd like to try others, I've only had them in Houston otherwise.
It's Time To Lard Up
I know this is a bit late, but in case anyone else is still fattening up... Casita's on s. Lamar has some of the drippiest, fattiest pork I've ever had. I can hardly eat more than one pork taco. Be sure to get an extra tortilla to soak up all the delicious drippings that will escape from your initial taco. The pork is fantastic, seems like a really fatty shoulder butt that has been marinated in mojo-like spices, or at least a bunch of garlic.
Chinese Dumplings
Chinatown!! Especially on Sat/Sun during their new Dim Sum hours. Their soup dumplings are FANTASTIC. They have regular pork dumplings on the regular menu under appetizers and those are wonderful as well. They take about 20 mins because they're wrapped and steamed to order. Apparently they don't even use any kind of meat grinders because they remove too many juices from the meats.. All dough is made in house, and all meat is chopped by hand. I've been going every weekend and generally will break with dim sum protocol and ask for a couple orders of the Shanghai (soup) dumplings right when I get there to ensure I get some before I leave. I like the ones with just pork better than the pork and crab. The broth inside is INCREDIBLE.
Plus the staff has been super and are super enthusiastic about all the food. Starting on our second visit, we've been getting at least one complimentary dish per visit just because our primary waiter really wanted us to try it.
Here's the citysearch link: http://austin.citysearch.com/profile/10219289/
It sits right on top of Musashino.
Escolar Quest
Well, if it's not being sold as "sashimi quality" I would not necessarily expect sashimi quality. I'm guessing, like tuna, there are specific parts of the salmon favored for raw service vs. cooked.
You can get closer to restaurant-raw quality if you ask the fish monger what is good today. He'll point you to the best, freshest fish in the case and it will probably taste pretty great raw. This is generally a good rule to follow anyways. Buy what the fish monger tells you then build your meal around it. If you're intending to serve it raw, be sure to mention that so his suggestion is well informed.
That said, I have to say the raw escolar from the case has always been pretty darn good, I've never had it taste notably un-fresh.. You can always ask how fresh it is, or just buy a small piece. It's usually pretty cheap compared to the rest of the fish in the case. I'm guessing escolar might have a little more time compared to less fatty fish.
Escolar Quest
From http://en.wikipedia.org/wiki/Butterfish :
In restaurants and in commercial fishing, several fish species, not closely related to the Stromateidae, are also called "butterfish", including the escolar, sablefish, rudderfish, and oilfish. Of these, escolar and oilfish contain approximately 20% (by weight) of indigestible wax ester. This wax ester causes an oily orange anal discharge and other short-lived gastrointestinal problems in some individuals.
So sounds like actual butterfish and escolar are not closely related, and that butterfish don't cause the digestive issues? I would bet Roy's butterfish is not escolar.
Escolar Quest
I've actually made a point to try a piece of every fish I've gotten from Central Market raw. I've never gotten ill. I had a friend in culinary school and apparently HEB/Central Market has really high standards for cleanliness/temperature and such and his teachers would all eat fish raw from there. HEB is a little more lenient as far as selling fish that isn't super fresh, so maybe use caution there. You can usually smell/taste how fresh it is.
Best Cuban in Austin
Habana is the only place I know of... My Cuban father approves of their cuban sandwich. I don't understand why their mariquitas are $5, but I like that the mojo you get with it has been stewing with the pork!
Casita's on South Lamar actually has pork that reminds me of my dad's, though they tend to use super fatty pieces of meat. My dad uses the shoulder butt and it's fatty and greasy but not excessively so. I can hardly eat more than one pork taco fro Casita's, though they are DELICIOUS.
I've never had the cuban sandwich at Spec's, but the one at 71 and MoPac has a decent selection of the Goya canned seafood. My grandpa used to eat the pickled mussels and smoked oysters while he drank rum, smoked cigars, and cooked dinner. He was a sort of pickled seafood enthusiast. The pickled mussels are my favorite (meijillones I think they're called?)
Pretty much anything Goya makes is going to be great. My dad once wound up next to the regional Goya rep. on an airplane and asked if they just have a big warehouse full of old Cuban grandmas cooking.. Apparently it's not too far from the truth.
Delicious bonus Cuban snack: 1 slice each of Goya guava paste and cream cheese on one of those thick crackers you can usually find on the bottom shelf of the hispanic section at the store.
Escolar Quest
No problem. I'm glad my 'research' can help someone besides myself. Now that I'm thinking about it, I bet some thinly sliced filets on some kind of grill press (george foreman?) that maximizes fat drainage would work really well. If you like it that much raw, you really should try it grilled. If you're really worried, just keep to a sushi-like portion.
I think I've also seen escolar served cooked at restaurants before, it's almost always one of the specials. I'm never really sure how to go about asking the waiter about if it's prepared in some way to minimize the fat content.
Escolar Quest
Central Market (west gate location) has had escolar every time I've been there. It's usually pretty reasonably priced too.
The reason escolar is so buttery and amazing is because it's really fatty.. But it's the natural equivalent to Olestra (which bore the famous warning: "May cause anal leakage.) Meaning we can't digest it. So if you're serving it to guests, make sure you have some way to limit their portions. I've never had a problem eating 2 normal sized nigiri pieces. I try to avoid risking more.
Another option is to grill it. I think it's just as delicious grilled, and i prefer most fish raw. The flavor is rich and creamy. I've grilled it twice, once I ate a normal portion and had no "problems" after, and another time I was not so lucky. The difference as far as I could tell was in the instance that we had no side effects, the pieces were thinner. We made great effort to "press" the fish as we were grilling it so as to let as much liquified fat drip out as possible. The other time, the pieces were thicker.. So if you grill it, do ~1/2" slices, cut them to about half the normal "filet serving" type size, and drain as much as possible.
I know Kenichi serves escolar on a hot rock, and alot of fat certainly seems to run out of the fish. But it doesn't get dry or anything... If you have a way to obtain and prepare some really hot rocks, that might be a fun way to serve it without having to give your guests any unsavory warnings..
I've ordered it at other places and I've always been curious if they would warn me if I ordered a certain amount? Say, more than one sashimi serving? I don't recall even ever seeing a little star by it on the menu... But I know lots of places that don't have it on the menu serve it, I guess assuming if you know to ask for it, you know what you might be getting into? The fish counter guys at Central Market will however say something, in my experience. I suppose because it's usually one of the cheaper things in the case, so people just buy it to try it.
Truffle Dishes?
Had the truffle mac n'cheese at Roy's awhile back (comes as a side with the beef duo.) The truffle flavor was very strong, definitely a "punch you in the face with truffles" type of strong.. It was fine in context of the meal but I think with more delicate flavors it would have been a bit much. The cheese was more of a soupy sauce than what one would expect.. As I was eating it, the waiter came over to ask if I liked it, as it was apparently the first time that particular staff member had made it.
