Fion Wine Pub
April 17, 2009| 2900 N. Quinlan Park Rd., Ste. #A150 Austin, TX 78732 (512) 266-3466 |
Mon-Fri: 11am-Midnight Sat: 11am-1am Sun: 4pm-Midnight |
Chefs at Fion
I have often thought about how unfortunate it is that Austin doesn’t have more great local neighborhood restaurants; you know, that little joint where you can stop off on the way home from work, hook up with your significant other or some good friends and share a good bottle of wine, a meal, or preferably both.
Well I’ve found such a spot in Steiner Ranch of all places off Quinlan Park road. It’s called Fion and Chef Paul Petruzzi helms a small but amazingly productive kitchen. There’s a huge selection of beers and ales including 15 on draft and 280 options ranging from the best Belgian Lambics, other European and Asian beers to US microbrews. And Fion offers 60 wines by the glass as well as an additional 600 bottle selections to blend with dinner or for purchase. OK, have I got your attention?
The appetizers at Fion are nothing if not intriguing. Oh, and should I mention tasty? The Beer Battered Mushrooms sparkle with flavor and that distinctive crunch of freshness. A little dip in the ranch dressing and you’re good to go. And the Roasted Lamb Sliders topped with a creative mint pesto intrigue as well as please. Great flavor here for lamb fans. And I love the slider idea. No reason burgers or pulled pork should always rule the slider world. And the Jalapenos stuffed with queso, chorizo and pork (nice contract there) are serious appetite primers. Seriously tasty as well! But not so hot that your mouth becomes inoperative for the next few courses! And you must try the Shiner Boch steamed Prince Edward Island Mussels. This is served with a spicy Elgin sausage and crusty Panini bread for dipping. There is not a discordant note to the heard in this culinary symphony. Yum!
I’ve never had a soup at Fion that I have not enjoyed. Chef Petruzzi makes an old-styled Chicken soup with a stock made from a chicken confit with celery, carrots, onions, and roasted jalapenos. Tortilla chips go over the center with a squeeze of fresh citrus. And the flavors are simple and delicious.
The entrees at Fion continue on the positive note begun by the appetizers and soups. The 16 oz. skillet seared double cut pork chops pass the requisite tenderness and taste tests but the dish really goes much farther. The caramelized onions and the demi-glace are irresistible and substantially add to the compelling flavor. And the Fried Chicken (that’s right) is like saying hello to an old friend that you also have no problem eating. Rarely found in Austin these days, Fion’s version is smashing: great batter and exceptionally tasty. And the mashers couldn’t be any better. And Fion’s Sauteed Halibut is another example of what a good chef can do with fresh fish. Flaky, tender, and beautifully presented on a bed of sautéed arugula.
So, welcome to Fion. A place where everybody knows you name. Wait a second, have I heard that somewhere before????
