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For years, the quality
of the dining facilities at Barton Creek Resort & Club out in Westlake
have been known only to members and guests of the club. But recently,
the Austin Grill and the Hill Country Dining Room have been opened to
the public. Today we take a look at the Hill Country Dining Room.
And the view, from both the environmental AND the
culinary perspective, is outstanding. Dined there the other night and
began with a most intriguing duck confit wrapped in a flaky, light crust.
The confit was exceptional both in its taste, which was quite mellow,
and appearance. It stands out like a shining beacon among area restaurant
appetizers, which have become much too reliant on calamari and various
forms of quirky quesadillas. Glad to see chefs Phil Bouza and Chris
Bauer have raised the bar a bit at Hill Country.
Next we tried some marvelously inventive quenelles
made of brie, goat and Boursin cheeses whipped together with a dab of
sour cream and done with basil, chives salt and crushed pepper. Cest
magnifique! The idea was to spread these over crostini. Exceptional
quality. Because of the confluence of flavors in the different cheeses,
the pattern of delivery to the tastebuds was complex, which made the
quenelles all the more delightful to savor.
The entrees were equally interesting as well as
compelling. I had a delightful Sautéed Lobster over orzo pasta
with a citrus caper burre blanc sauce. I personally would have preferred
an arboreal risotto to the orzo because the rice absorbs the sauce better.
But it was delicious, nonetheless. And the texture of the lobster was
just right. Also tried a thick pork chop cooked perfectly with a demi
glas infused with stone ground mustard. The chop was tender and the
sauce was a wonderful complement. The presentation of both of these
dishes was equal to anything I've seen at Austin's best restaurants.
And I must give kudos to my server as well, James Gaienne. His service
was knowledgeable and attentive without being overbearing. Ask for him.
Dessert was a treat with a flour free chocolate cake with raspberries
that rocked the house. My sole complaint for the evening was the Apple
Betty which kind of resembled a cobbler served with cinnamon ice cream.
It was a bit on the dry side. Other than that, everything was splendid.
They change the menu every three months at The Hill
Country Dining Room. This allows for seasonal modifications as well
as to let the chefs continue asserting their imaginations. I strongly
recommend a visit to this fine restaurant sooner rather than later.
There is gold in them thar hills!
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