Dining Out in Dripping: A Sampling of Rob’s Recommendations
Dripping Springs has grown from a sleepy country suburb of Austin where restaurant choices were very limited to a vibrant community where the restaurant scene has grown along with the town. Here’s a look at some of my favorites.
TILLIE’S
Located on a hilltop overlooking the Hill Country, Tillie’s is an American-style restaurant with a thoughtful dinner menu, a killer Sunday brunch, and a great back story steeped in Austin’s history.
Some of my favorite dishes include the delicious spicy fried Brussels Sprouts. It’s an appetizer but it could easily be an entree. The pork belly has a lovely flavor profile and is engagingly tender. The fish and chips takes a different turn on this traditional dish and it really works.
Also try, the Shakshuka, a rich Middle Eastern tomato and vegetable stew topped with sunny side eggs. And don’t forget to get the French toast for Sunday brunch.
HOMESPUN KITCHEN & BAR
This owner-operated spot offers some of the best comfort food around. Start with Deviled Eggs (I always devour these) or the tostadas, and move on to the amazing chicken fried chicken – pour the creamy gravy over everything!
The shrimp and grits is another favorite. This Low Country dish popular in Louisiana and the Carolinas features a somewhat cheddary cream sauce and really fresh shrimp (you can tell) with a hint of bacon.
Also, try the fried catfish Ponchartrain. If you like etouffee you will love this dish. It explodes with flavor! And for dessert try owner Jennifer Walker’s legendary strawberry cake.
On a personal note, though, I’d like to express my deepest sympathies to Jennifer. She lost her intended husband and partner Randy Ford (my good friend) almost a year ago to a heart attack that stunned the entire Dripping Springs restaurant community. But as Randy would have wanted she’s moved forward and Homespun is better than ever.
CRÊPE CRAZY
This busy spot is owned by a hearing-impaired couple. The crêpes are fantastic: the Southwest crêpes are my favorite. As the name implies, they have fire-roasted red peppers, red onions, corn, black beans, and tomatoes.
Also, try the Mediterranean medley and the chicken and mushroom.
The sweet crêpes are amazing. Try the sweet cheese crêpe. OMG!!
They have an interesting ordering system where you write down your menu choices and hand them over. Hearing impairments are no issue here. They get it all fight!
LE VACHER
This is the first French restaurant in the area and it’s a keeper. My first meal there was quite good. I had the duck confit, a dish where the duck is preserved and then slowly cooked in its own fat. The duck was delightfully tender with a subtle and engaging flavor. There’s nothing quite like it in town and Le Vacher nails it!
Another very good dish is the quiche with mushrooms. It’s a mandate for all French restaurants to have some version of quiche and this one is delicious.
Then there’s the steak tartare. First, a caveat for those who avoid sushi and ceviche et al, this dish features fresh ground raw beef mixed with eggs and added condiments along with a variety of spices.
I actually loved it. Yes! Could I get infected with E. coli from eating raw beef? Possibly. But If the restaurant follows rigorous safety standards, that risk is minimized. And from what I saw of the kitchen at Le Vacher, any reluctance I might have had was quickly diminished. And again the flavor rush of the tartare was incredible. There is nothing quite like the true taste of high-quality fresh beef.
And it’s there at Le Vacher.
THE PIZZA CAVE
The eponymous name comes from owners Sue and Joe Cave. They’ve brought New Jersey style to their Neapolitan pizzas. And the Cave has become a go-to spot for pizza fans in Dripping Springs and beyond.
I’m a sucker for The Spelunker. This aptly named pie was the first one I tried at the Cave. I was immediately struck by the quality of the crust. The quality of crust is a standard to which all true pizza restaurants are held, and the Pizza Cave measures up. The crust is softer but with a really nice crispiness. And there’s the requisite char on the bottom. And more importantly, the crust holds up and doesn’t lose its texture over the course of dinner as is often the case with a lesser quality pizza. The whole essence of the Spelunker, the toppings, the cheese, is a seamless homage to the Jersey pizza joints that Joe loved.
Same with the Margherita. This one evokes the classic Naples pie that legend has it was created for a visit from Queen Margaret. And it’s terrific
But there’s more to the Cave than just pizza. Joe started making soup when the restaurant was in downtown Dripping Springs. Imagine a New England-style clam chowder without the clams and with pork sausage. He called it The Piggie Chowder
Well, this caught on with his customers and I can see why. The flavor is amazing and after I’ve had one bowl I want another! He introduced another version of the Piggie that includes the addition of Texas beef.
And then Joe introduced Piadas. The Piada is an artisanal Italian street bread and it can be stuffed with just about anything and everything to the extent of one’s imagination. As you may have surmised they’re delicious.
The Calzones and the Stromboli’s are equally good.
So you’d be wise to avail yourself of this really fun dining experience. Don’t forget to try one of Sue’s cookies or cakes for dessert. And if you are lucky you just might get Joe to sing you a song before you leave. Rumor has it he’s pretty good.
