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Restaurants
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Heard
on the Street
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Transitions
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Join
Rob on the Radio: Food Friday from 8-9AM this Friday on 590 KLBJ-AM
When Rob Balon joins Mark,
Ed and Sgt. Sam on 590 KLBJ-AM for Food Friday, from 8-9 AM, it's
fun, outrageous, informative, and just plain entertaining. Check
it out this Friday, Decmber 20th. You can join the fun by calling
836-0590 or #590 for AT&T customers. Got a comment or question
for Rob on food or wine? This is the time to jump in.
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Wine
of the Month
Grapevine
Market Wine of the Month:
'01 Abrazo
This is probably the under $10 wine value of the year, and it's
way under $10. It comes to us from our Spanish friends and it is
made with 100% Garnacha (Granache). Its fruit is both deep and bright.
It has dark, leathery tones that are complimented by ripe cranberry
& pomagranite fruits. It is just begging the drinker to cook
a steak and watch a football game while enjoying life in all its
spendor. $6.99
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Katz's Deli Offers 1/2 off from 5AM-7AM and 5PM-7PM
Aside from never closing, Katz's Deli on 6th
St. has many attributes: Good food, killer service, and the irripressible,
larger-than-life missionary of Pastrami, Marc Katz himself. Now,
Katz's has slashed the price all of its entrees by 1/2 from 5AM
to 7AM each morning and from 5PM to 7PM evening. How long will this
promotion last? Who knows, but it's certainly worth taking advantage
of, especially with larger groups. Call 472-2037 for more information.
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Juan in a Million Expands Hours on Thursday-Saturday till 8PM
One of our favorite Tex-Mex spots, Juan in a
Million, at 2300 E. Caeser Chavez Bld., is expanding its hours of
operation. On Thursdays-Saturdays, the restaurant will stay open
until 8PM. Sounds good to me. They've also gotten their liquor license,
so you can have a cerveza or a marguerita with your enchiladas.
Call 472-3872 for more information.
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Who Says Food Critics Can't Play Rock and Roll? Come See "The
Balons" at Hill's Cafe this Sunday
Rob Balon and daughter Jennifer have formed
"The Balons. Rob, a long-time guitar player and song writer,
played in rock bands in college. Jennifer Balon, now at senior at
St. Edwards University, entered college as a voice major with a
mantel full of awards from musical competitions. "It just made
sense for the two of us to start playing," said Rob Balon.
"We're showcasing Jenn's voice and some of my original music.
We're having a blast."
They've played locally at Alligator Grill, Iron Cactus, and Z-Tejas.
Next gig is Sunday, December 15th, at Hill's Cafe from 6:30 PM till
9 PM.
Their musical repitoire ranges from The Counting Crows to Carly
Simon, from rock to country, with a healthy dose of The Beatles,
Eagles, Elton John, and Rob's originals thrown in.
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Texas Culinary Academy Opens New Restaurant: Ventana
The Texas Culinary Academy has opened a full-service
restaurant called Ventana. It's a teaching restaurant, so don't
look for Wolfgang or Emeril...but perhaps a bunch of Wolfgangs or
Emerils in training??? Hours are 11AM-1PM for lunch and 5-7PM for
dinner. Call for reservations at 339-3850. Very reasonable prices,
and how about some of the selections:
- Escargots in Croute $4.95
- Crepes Newburg $4.95
- Grilled Mixed Brochette $5.95
- Charcuteries du jour $4.95 (pates, sausages and galantines, a
classic French dish that resembles a meat wrapped pate)
- Entrees like Duck Cointreau, (crisp duck breast, cointreau duck
demi glace and spinach fennel risotto) for only $16.95.
- Trout Meuniere (sauteed rainborw trout filletrs in lemon parsley
butter) for only $12.95.
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Celis Beer to be Available Again in Austin
Distributed by Glazier, being brewed in Webberville,
Michigan [about 15 miles from Lansing]. By the company that purchased
Celis [Michigan Brewing Company]. The first load: 140 kegs of Celis
White and 100 kegs of Celis Pale Bach. Check out your favorite bars
and ask for it on draft. If they don't have it, put up a stink and
demand they carry it. Bottles available in January. Rottenbier,
a new Celis creation, will be available soon.
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Rob Discovers Decent Italian Fare in Yoakum?????
If you happen to find yourself in the thriving
city of Yoakum, TX as we did on a recent Saturday evening [got lost
returning from Victoria], take heart, there is an Italian restaurant
worth dining at. Yoakum is S. of Gonzales, which is S. of Luling
on Highway 183. Not world class, by any means, but pretty darn good.
It's called Prima Pasta and it's smack dab on the middle of the
Yoakum equivalent to our Burnet Rd. Address: 300 S. Highway 77A.
Phone 361-293-7366.
We tried the Baked Zitti and it was quite good as was the Sausage
with marinara sauce. The Minestrone soup was also very tasty, with
a full-bodied flavor. Portions are enormous and the prices absurdly
low.
The restaurant is the brain-child of two brothers from New York
City, of all places. They also have a store in Brownwood and one
in Victoria. Their idea is to go into a city which usually only
has a DQ or Sonic and do some quality home-made food. From the happy
campers we saw on our visit, the idea seems to be working.
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Cheese Cake Factory Opens in Arboretum
At the site of the old Arbor Theatres at the
Arboretum, the Cheese Cake Factory opened on November 21st. The
menu is vast, the possibilities endless. And it's about a whole
lot more than Cheese Cake. call 241-0777 for more information.
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Azul Tequila Opens in Round Rock
One of my favorite tex mex/interior mex restaurants,
Azul Tequila on Ben White in the Target shoping center, has opened
a new location in Round Rock.
In the Round Rock West shopping center at the corner of I-35 and
Sam Bass Rd. I love their albondigas and their chili relleno. This
is just the kind of taste infusion that Round Rock needs. Call 238-1400
for reservations.
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Reed's Jazz and Supper Club Gaining Momentum
Reed Clemons is a hospitality entrepreneur.
The originator of Mezzaluna, the Granite Cafe, the Bitter End, and
the family-oriented Hang Town Grills, he's gone for the heart of
the upscale 25-54 year old food and music fans with Reed's Jazz
and Supper Club. Located at the site of the fomer Mezzaluna in the
Gateway Center in North Austin, the club features a comfortable
environment, various forms of jazz 7 nights a week, and, from the
feedback we're getting, a serious restaurant. Haven't been there
myself yet but there's definitely a buzz about the place. Call 342-7977
for more information or reservations. I'll post my report as soon
as I've dined there.
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Rob Interviews Iron Chef Roy Yamaguchi at Roy's Austin
Roy Yamaguchi is the founder of the Roy's Restaurant
chain which boasts over 30 restaurants across the mainland US and
in Hawaii. The restaurants, which fuse tastes from Europe, Asia
and Hawaii have been wildly successful.
I managed to corner Roy in the kitchen of his Austin restaurant
where he had come to host the 1-year anniversary celebration of
the downtown eatery.
For all his celebrity, Yamaguchi is a retiring guy. He wanted to
be interviewed in his kitchen. So we talked while he prepared a
tray of pot stickers amidst a sea of organized chaos as Roy's played
host to hundred of revelers.
One thing that totally annoys me: Roy has to be in his 40's yet
he looks about 25. Other than that, I enjoyed my time with him.
RB: What was the idea behind Roy's?
RY: I cooked at a restaurant in Los Angeles called LeHermitage on
La Cieneaga. I became fascinated with European nuances and nouvelle
cuisine. I began to think about blending those influences with my
native Pacific Rim styles. We opened our first restaurant in Hawaii.
RB: Is each Roy's an exact clone of the one in Hawaii? You know,
like Ruth's Chris?
RY: No, we try to appeal as much as possible to local and regional
tastes. Like the Pokerita here in Austin. It blends our Poke [fish]
from Hawaii with local Austin flavors. It's been one of the most
popular things on the menu in Austin.
RB: You are a very chef driven restaurant. Do you hire chefs from
across the country to cook at your stores?
RY: Not usually.The majority of our chefs work their way up in our
kitchens. That way, they are familiar with every aspect of preparation
and our cooking styles.
RB: What, in your opinion, makes the Roy's restaurant chain unique?
RY: First, the creativity and style that we bring to our fish and
meats. Secondly, that from our managers and executive chefs on down,
everyone at our restaurants is on the same page. We have excellent
quality control and produce a uniformly sensational dining experience
for each patron.
RB: How the hell do you look so young?
RY: Ah, old family secret.......
Roy's Austin takes reservations: 391-1500.
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What's Happening in the space of the former Girasole and Coyote
Grill at 4th and Lavaca?
Went by there recently and new owner Paul Silver
is weighing his options. He's a seasoned business operator and will
likely open something that fits the demographic profile of the Warehouse
District patrons. Stay tuned for more news about the impending opening.
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Hot Dog Fans Rejoice: Hot Diggedy Dogs Opens off Spicewood
The owners of one of my favorite little funky
Cajun eateries, Sambet's, have opened a hotdog emporium in the shopping
mall at 8650 Spicewood off Research. It's located in #127 at the
mall. I ate there last week and it's an absolute gas. Had the Chicago
Style Dog, the Chili Dog, among many other choices...and all great.
Very reasonable prices as well. Mention Rob Balon's name and get
10% off.
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It's Lauren Balon's 18th Birthday: She Chooses Fleming's Steakhouse
for Her Big Dinner
You've all heard me make an occasional joke
at my youngest daughter's expense about her taste for chicken fingers
and related foods.
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Well, the kid's maturing. My dear daughter
Lauren turned 18 this past week, on Nov. 1. She took a group
of her Westlake basketball teammates and pals to Hut's on Friday
night for their delicious burgers. But you would have expected
her to do that. She's always liked Hut's
The family dinner on Saturday night, also her choice, was a
surprise. She chose Fleming's Steakhouse on 2nd St. across from
the Convention Center. Imagine that. We had a delightful meal:
of course I'm a sucker for the BBQ Shrimp and the Bone-In Ribeye.
But Ms.Lauren ordered Crab Cakes and Filet Mignon with Bernaise
sauce. I was shocked and delighted.
It looks like my daugher might finally be about to cross the
cuisine threshold into more adult tastes. (She is somewhat of
a late bloomer in this respect. Her older sister Jennifer, now
23, crossed over at about 15.) |
That means I won't be able to use lines any
longer such as "even my daugher Lauren liked it" in my
reviews. Ah well!
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Adrian Creasey Brings his Deft Touch to the Oasis
Adrian Creasey of "Cafe Mia"
fame is lending his creative talent in the kitchen to the Oasis
atop Lake Travis. The Oasis has undergone a vitrually astonishing
transformation over the past several months, and the addition
of Creasey seals the deal. Long known as a spot for "great
view-lousy food", the Oasis is now a place that I can comfortably
recommend. And Adrian, with twenty years of experience in the
kitchen with such well known firms as Brinker and the San Gabriel
Restaurant Groupo, will simply make things even better.
Stay tuned as we document the changes in the kitchen at The
Oasis! Or head on up there and see for yourself!
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Veronica Rodriguez wins her co-workers from Dunn and Bradstreet
a Happy Hour party at County Line on the Lake
Congratulations to Veronica Rodriguez at Dunn
and Bradstreet. She and her fellow office mates are headed to County
Line on the Lake for drinks and appetizers Wednesday, October 30th.
Veronica wrote a very humorous letter as to why she and her gang
should be the annointed ones. And we like fun here at www.diningoutwithrobbalon.com!
Stay tuned for the next contest coming up soon.
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Rob and his Palate survive the International Zesty Foods Show at
Palmer Auditorium
Well, there I was,
armed for bear, me against 176 fiery and zesty food vendors this
past Saturday at Palmer Auditorium. Sponsored by Chili Pepper Magazine,
the convention was all about HOT. And it was wonderful.
After 2 hours of tasting and snacking, I had
managed to stop at just about every booth except the one where a
lady was doing back and leg massage. There was all manners of sauce,
dip, chili, salsa ranging in valence from pretty damned hot to nuclear.
The mood was feisty and some of those zesty
food purveyors are colorful characters, to say the least. One rather
large gentleman with a stuffed armadillo strapped to his head got
up on a chair and started screaming something essentially unintelligible.
He sounded like the assistant coach in The Waterboy. All I could
make out was "sausage." But he apparently got his message
across because a red-faced man with a bowling shirt on soon raced
over with 8-9 strings of sausage hanging around his neck. Mission
accomplished!
Some of the favorites I tasted: Swamp Mustard
by a company out of Florida called Gator Hammock. Another favorite
was the Wasabi Ginger Sauce by a company called Heat out of New
Jersey. I also liked the Steve's Magnificent Dip by Magnificent
Products out of Brandon, Ms. and a Habanero Pepper Sauce by Colorado
Smokehouse.com. Also, the Peach Salsa by Austin's own Jardine Foods
and salsa by a new company from Georgetown called Big Willy's.
If you want more details on any of these zesty favorites, just click
on this link and drop
me an email.
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Major Changes Ahead in Warehouse District: Gilligan's WIll Not Renew
Lease and More
Word has it that Gilligans, a fine seafood restaurant
in the Warehouse District will not renew it's lease and will vacate
the building after December 31st. A new lease is apparently being
negotiated as this is written. No word yet on what the new owners
will offer, but a working name for the new endeavor is Crimson.
Also, rumors aplenty about the space now occupied by Spaghetti Warehouse
and Bitter End. If the proposed Ritz Carlton goes in that spot,
who knows what will happen to the two restaurants? Another report
has it that Bitter End and Mezzaluna owner Reed Clemons is attempting
to get the property rezoned as a historical, which would preempt
the plans for the Ritz Carlton. We'll keep you posted.
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Latest Rumours on Coyote Grill space: an Alcohol-driven lounge?
Many rumors flying around about the space at
4th and Lavaca previously occupied by Girasole and most recently
Coyote Grill. Latest one to cross our desk is that it has been purchased
by an invidual who will turn it into an alcohol-driven lounge. Is
that a euphemism for a bar? Well, stay tuned. We'll keep you posted.
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Hill Country Dining Room at Barton Creek Resort and Club Now Open
to Public
Want a great dining experience? Try the Hill
Country Dining Room at Barton Creek Club and Resort out in Westlake.
The public is welcomed to dine at this fine restaurant nestled in
the hills of Barton Creek. The food is quite good, with thoughtful
service, a sophisticated wine list, and a killer ambiece. Also marvelous
Sunday brunches. Call 329-4000 for more information.
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Finally, the Austin Area Gets a Restaurant Specializing in Eastern
European Cuisine
Only two weeks old, The European Bistro is in
Pflugerville, of all places. On 111 E. Main St., owner Anni Zovek
is making classic dishes such as Chicken Paprika, Turted Cabustash
(stuffed cabbage), Vienershcnitzel, and many, many more. I grew
up surrounded by Hungarian cooking so I am very excited about getting
out there. Already getting positive emails about this restaurant.
Call 835-1919 for more information.
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Site of former Si Bon to become Sushi restaurant
One of our favorite bistros on S.Lamar in South
Austin, Si Bon, is gone for good. Peter O Brien's great little restaurant
will soon become a Sushi restaurant, according to the latest gossip.
The location makes sense for a Sushi place. As much as I'll miss
Si Bon, I'm glad to see that something original, and not a chain,
is opening in that space. We'll keep you posted on the opening.
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Japanese Fast Food "Zen" Opens at 1303 S. Congress
Nourishing, tasty, not expensive and not time
consuming: all of these are descriptions for Japanese fast food
emporium Zen. Adam Weisberg is following on the success of his first
Zen location on Anderson Lane [near Star of India]. Zen II opened
Thursday, October 10th, in the heart of regentrified S. Congress,
or SOCO. It's next to where the orginal Schlotzsky's store was located
for years. Call 444-8081 for more information.
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City of Austin's Seminar on Opening and Managing Restaurants Sells
Out
Who said that the entrepreneurial spirit in
Austin was dead? Over 100 would-be restauranteurs jammed the Clarion
Inn on Friday, October 11th to hear from a variety of speakers including
yours truly, Nilda de la Llata Of El Sol y La Luna, Hoover Alexander
of Hoover's Cooking, Andy Norton of Hula Hut and many other experts
in finance, real estate et. al. The seminar was sponsored by the
City of Austin's Small Business Development Program.
Who knows what inspirational seed was planted and might grow to
fruition in the form of a new restaurant? I enjoyed giving the keynote
address, talked too much as usual, but it was a real treat to participate.
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Roy's Celebrates One Year Anniversary!
When- October 30th, 2002
Time- 6:00pm (till about 9:30pm)
Where- Roy's 340 E. 2nd St.
What- First Anniversary cocktail party extravaganza. Featuring
live entertainment, Hawaiian dancers, leis, Hawaiian Martinis, Mai
Tai's, Au Bon Climat Wines, and extraordinary Hawaiian Fusion Delights!
Who- Roy Yamaguchi, Jim Clendenden (Au Bon Climat), Tito
Beveridge
(Tito's Vodka), New Belgium Brewing, and others.
How much?- Only $75 per person and tickets are on sale now!
There are only a
limited amount of tickets available and they are going fast!
Call 391-1500 to get your tickets now- don't wait until the last
minute or you might miss out!! Aloha wear or costumes encouraged!!
View the Menu
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City of Austin Hosts Seminar on Starting and Managing a Restaurant-
Friday October 11th
The city of Austin's Small Business Development
Program is hosting a seminar for those who are interested in opening
and or managing a restaurant. The date is Friday, October 11th.
The seminar will be held at the Clarion Inn at S IH 35 and Oltorf.
Time is 9 AM to 3PM with lunch provided. There's also a continental
breakfast at 8:45 AM.
There are all sorts of interesting speakers including Nilda de la
Lata of El Sol y La Luna [a very sharp lady] and Andy Norton of
the Hula Hut and various other ventures.
They've also asked yours truly, Rob Balon, to be the keynote speaker.
I'm looking forward to it.
Cost is only $25.
Register by calling 974-7806 or emailing biz.training@ci.austin.tx.us
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Mega star Robin Williams Has an Older Brother Who is a Wine Maker
Got to meet Robin Williams' older brother Todd
WIlliams a few weeks ago at a luncheon hosted by Cool River and
Block Distributers. His windery, Toad Hollow, is in Healdsburg,
CA north of Santa Rosa.
Williams is an engaging and jovial character. Imagine that! It must
run in the family.
I loved the Toad Hollow Chardonnay. This wine is not casked in wood,
all in stainless steel tanks. Hence, it does not have the oakiness
so common to some Chardonnays. It has a toasty, creamy vanilla and
citrus finish.
Also loved the 2000 Merlot Reserve. It was big and spicy but lacked
the tannic leanings of a Cabernt Sauvignon.
Williams claims this wine will age beautifully over the next 10-15
years. I am inclinced to agree because the soil at Toad Hollow mimmics
the sandy, clay-like soil of Pomerol, France, the birthplace of
the stellar Petrus. The temperature is also similar and creates
an environment preferred by the Merlot grape. Write this one down
and remember Toad Hollow.
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Vote on Smoking in Round Rock Restaurants tabled until October 10th
Word from Round Rock is that the City Council's
vote on the smoking ordinance has been postponed till the next council
meeting on October 10th. This from Main Street Grill owner Jim MCKinney.
Apparently, the bill that would have been voted on was either/or:
Either you allowed smoking in the entire restaurant or no smoking
at all. Cooler heads may prevail as the council studies the Austin
model which allows designated smoking areas in certain restaurants.Apparently,
the restaurant community should up en masse at the council meeting
last night, taking the politicians by surprise with their fervent
rejoinders. We'll keep you posted.
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Sushi and Teppanyaki cafe Mimosa opens on Barton Springs Road
Dinh Tran, well known Asian restaurant owner
in the River City (Wan Fu), is back from Indiannapolis with a new
venture, Mimosa on Barton Springs Road in the site of the old Good
Eats building. Open for just a couple of weeks, the restaurant features
sushi and a variety of delights from the Japanese grill. I tried
the grilled scallops in a light sauce of butter, soy, and teriyaki
sauce. Excellent flavor. Obvious quality.
Also tried the Austin Roll which featured salmon, shrimpo and Alaskan
King Crab. Again, very tasty. The grilling is done in the kitchen,
not at chef stations. Dinh says that after a while, the slicing
and dicing shows get boring anyway, and he prefers that his chefs
concentrate 100% on quality.
I kind of like the set up where you and 10 new friends are entertained
by the chef as he cooks. But I can also see Dinh's point.
I think this one's going to be good.
Look for a complete review in the next month or so.
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Rob Balon Interviews The Food Network's "Best Of" Host
Marc Silverstein
The Food Network blew into town last week to
tape segments for their popular "Best Of" series. While
they were taping at Hoover's Cooking on Manor Road, I had a chance
to sit down with host Marc Silverstein and shoot the breeze.
Silverstein's a bright, amiable guy who completely lacks the pretense
one would normally expect from the host of a national food show.
And that's what makes this show work: Neither chef nor food critic,
Marc's background is in on-air reporting for a variety of TV stations,
most recently as a consumer reporter for a TV station in Baltimore.
He knows how to sniff out a story, and to connect the emotional
dots and angles that may seem disparate to the uninitiated.
In his Best Of series, he comes in to a town
looking for a good story. In the case of Hoover's Cooking, the emphasis
was on down home "joints" and blue plate specials.Of course
the food is key, but so are the personalities behind the food and
the unique characteristics or histories of the various establishments.
"I don't want to stand there and prattle on about the quality
of the foie gras for four minutes", he said. "I'm interested
in the human interest angles and the stories and passions of the
guys in the kitchen."
And because of Marc Silverstein, the show works.
He began his career in, of all places, Corpus Christi and like so
many on-air talent in the TV business, hopped around the US from
market to market. After his consumer reporting gig in Baltimore
came to an end, his agent heard about a call for a host at the Food
Network. They liked him, he liked them, and it's been all strawberries
and cream for three years (an eternity in the TV biz).
Marc has an eye for what makes a compelling
feature. For example, while filming at Hoover's, he coaxed Hoover
Alexander's mother to make an impromptu, on-camera pitch for the
restaurant. In a clever play on words, he set it up as "and
now, some word of mom…".
I was there for most of the taping at Hoover's and the atmosphere
was relaxed and cordial, a far cry from what I've encountered on
other TV production shoots. Again, the personality of the host set
the tone.
The footage shot at Hoover's will air sometime
in the next four-five months when the Best Of tackles blue plate
specials. Marc and his crew also shot at the Driskill Grill, Dorsett's
221 Truck Stop, and several other locations around the River City.
Stay tuned to www.diningoutwithrobbalon.com
for the air dates.
And if you enjoy the Food Network, keep an eye out for the engaging
Marc Silverstein's work on Best Of.
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General Manager John Laney Suddenly Out at Hard Rock on 6th St.
General Manager John Laney is missing in
action at Hard Rock Cafe on 6th St. Laney, a huge supporter of the
Hard Rock concept and a veteran restaurant and bar exec, left no
forwarding number. The GM of the San Antonio store is apparently
calling the shots for the time being. Rumor has it that a freeze
on advertising has been instituted. That's usually a bad sign for
a glizty store like the Hard Rock which derives a lot of revenue
from its "cool" image.
The Hard Rock opened on 6th St. about six months ago.
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Coyote Grill Closes its Doors. To Reopen in Several Weeks?
The saga of Coyote Grill, at 4th and Lavaca
in the Warehouse District, site of the former Northern Italian restaurant,
Girasole, came to a dissapointing end over the Labor Day weekend.
The restaurant, open only a few scant months into its rebirth as
southwest styled Coyote Grill, went down for the count. The two
managers closed it down on Saturday nght.
Just a few weeks ago, on this site, proprieter Al Zare flatly refuted
the rumors circulating regarding the potential closing.
Now, the current word is that a couple from Dallas have bought the
restaurant and will reopen staying fairly close to the original
Coyote Grill style.
I hope for all involved, and for the dining public, that the restaurant
does reopen. As much as I missed Girasole, Coyote Grill was off
to a strong start food-wise.
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Check Out Nueva Onda off S. Congress on College Ave. (near Oltorf)
Funky and very tasty little Mexican Eat-in
and Take-out spot Had Huevos Rancheros there the other day and they
were quite good. Excellent ranchero sauce and very mild, subtle
frijoles along with home fries. Another appealing choice is the
Rice or Vermicelli bowls. This is like Mexico meets Vietnam. Strange,
but good. The Calabacitas (zucchini, squash, corn, tomatoes,onions,
and cilantro) on top of either the rice or vermicelli is a keeper.
They even have Chicken menudo (along, of course, with the original)
for the squeamish. 447-5063 for more information.
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Don't Blame the French: Foie Gras is Timeless
I was at a benefit dinner at Roy's Austin
not long ago with a reporter from the Statesman. When the Foie Gras
appeared at our table, she squirmed and made a face: "No way
am I going to eat that," she said. I did not argue or try to
convince her otherwise. I simply and delightedly ate her serving
along with mine.
There are those of you who will never, ever avail yourselves of
the opportunity to taste one of man's great culinary creations and
that's a shame. Foie gras, in its final form, is the enlarged liver
of a duck or goose. It can be prepared in many different styles,
the current trend leaning toward seared or baked. I prefer a cold
pate of Foie Gras personally.
The average duck liver weighs about four ounces, but after a duck
has been put through a feeding regimen that would have debilitated
Henry VIII, livers can weigh up to two pounds. In fact, after being
force fed corn mush for 21 days, the duck's liver becomes so big
that the animal becomes paralyzed. OK, so it seems barbaric. At
least the duck or goose had a short, happy life.
But the French do not have the franchise on the mania for Foie Gras.
According to an article I read by Maura Egan in Details, the Romans
were stuffing their geese with figs 2,000 years ago. Emperor Nero
was reportedly obsessed with Foie Gras. So he was obviously doing
more than fiddling.
Quality foie gras is available in many Austin restaurants including
Emilia's, Cafe at the Four Seasons, Jeffrey's, Collin B's, Aquarelle,
Jean Luc's, Chez Nous and many more.
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The Tea House Opens on 13376 Research. Features Chinese/Vietnamese
cuisine
The Tea House has opened in the same shopping
center on Research that houses Ray's Steakhouse at 13376 Research.
(Near Anderson Mill.) We had a preview dinner there Saturday night
and the food was quite good. We particularly enjoyed the Spring
Rolls with shrimp, the Verimellci Bowl, The Pho Shrimp soup, The
MIracle Shrimp (which featured a delicate mayonnaise sauce with
roasted walnuts--very unusual and quite compelling) and the Steamed
Sea Bass. Call 335-0935 for more information.
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Noodle-ism Opens on 107 W. 5th St.
From the innovative owners of fusion styled
Bistro 88 on Bee Caves Road in Rollingwood comes Noodle-ism. The
menu is laden with, surprise, noodles. But other items like Kobe
Style Hamburgers, fried rice, and potstickers are also available.
Tried the Udon Soup which was a treat. Great seafood broth with
shrimp, crab, and scallops and of course, those wonderfully full
and round udon noodles.
The potstickers were also cooked perfectly and very tasty. As was
the Seafood Bisque.
Another interesting twist: you can order spaghetti and meatballs
as well as linguine with clam sauce. Truly something for everyone
at Noodle-ism.
Nothing over $9.95 on the entire menu.
275-9988 for more information or head to www.noodle-ism.com
Look for a full review soon.
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The Most Honorable Ten: Restaurants Bubbling Just Under the Top
20!
Selecting the new Top
20 was a pleasantly agonizing task. We are fortunate, as a city
of our size, to have so many good ones. And indeed we do! But as
hard as it was picking the Top 20, it was
harder still keeping a number of restaurants OUT. And so here they
are: those that just missed by the hairs on their chinny, chin chins.
In alphabetical order:
Cool River Steakhouse
(Killer steaks off Parmer Lane)
Curras Grill (Two
locations for Interior Mexican cooked by the owner's mother)
Gumbo's (Cajun delights
at 8th and Colorado)
Hill Country Dining Room at
Barton Creek Resort (Lovely Haute-American cuisine in spectacular
setting in the hills of Westlake--and better still, open to the
public)
Mushashino (Wonderfully fresh and compelling Sushi on N.
Mopac beneath Chinatown)
The Paggi House (Thomas
Flesiner's 20-year love affair with Austin still going strong on
Riverside at S. Lamar)
Roy's Austin (Iron Chef
Roy Yamaguchi's fusion masterpiece)
T&S Seafood (San Francisco
style Chinese Sea Food and massively popular weekend Dim Sum)
Vespaio (Bold and
innovative Italian creations on S. Congress)
Wild Horse Grill
(New American cuisine worth taking a trip to Marble Falls for)
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Demi Epicurious Could be One of the Great Ones
Had my first dinner at Demi Epicurious the
other night and they blew me away. Don Rhode and Chef Robert Barker
have done something amazing here. From the salad courses, to the
lobster shooter (hot buttered rock lobster and toasted corn in a
warm carrot bisque), to the skewered shrimp and Artic Char with
Riesling Braised Fennel and the amazing Pink Muscovy Duck Breast,
these smaller-sized entrees are designed to be shared with your
party. Look for my formal review coming soon. In the meantime, 478-2200
for reservations.
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In the "You Won't Believe This" Category: Rob Dines at
the Oasis and Likes It!
As you know, I have been on record as being
exceptionally critical of the culinary efforts of The Oasis, arguably
Austin's best spot to catch a sunset and a breathtaking view of
Lake Travis. My advice had always been: have a marguerita and a
basket of chips and salsa, watch the sun set, then go dine elsewhere.
Well, stop the presses. Hold your horses. Hold something. Because
I ate dinner at The Oasis on June 6th, and while it may not have
been The Four Seasons, it was not bad at all!!!!! The queso was
good, my daughter's cheeseburger and fries was good, the salad with
strips of mustard/taragon chicken was excellent, the BBQ shrimp
was quite good, and their designer ice creams were sensational.
I know. I know. The Oasis? How can this be? Well, I guess they finally
got serious about things, built a kitchen that could handle the
crowd they get, worked on quality control and voila! You could have
knocked me over with a plastic salad fork.
I take my hat off to 'em. I'm going out again soon, and if all stays
well, I'll post a formal review. Can you imagine that? Did you ever
think you'd see a Rob Balon review of The Oasis?
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