| |
|
|
|
(September 17, 2004)
When I was a kid, my favorite TV show started like this: “it’s
a bird, it’s a plane, no, it’s Superman!” One of my favorite
restaurants could go something like this: it’s Chinese, it’s
a steakhouse, it’s seafood, no, it’s Cathy’s.
Located at 8108 Mesa, near the corner of Spicewood,
this restaurant has suffered from a bit of an identity crisis since
its opening. It does offer Chinese and Vietnamese fare, steaks, seafood,
and other goodies. So, its former name, Cathy’s Steakhouse, confused
a bunch of people; me included.
But now, they’ve simplified things and changed
the name to Cathy’s. The same eclectic cuisine selections remain.
Let’s tackle the Oriental offerings first. The House Egg Rolls
are a real treat: tender, crispy, not greasy and with some serious flavor.
I also get a kick out of the Sesame Chicken. Slightly different take
on this favorite with the addition of a spicy brown sauce. And the Kung
Pao Shrimp, with diced celery, carrot, bamboo shoots, red peppers, and
onions in a piquant brown sauce is quite good. Another favorite is the
Vietnamese Salmon. They season the salmon and then steam it with scallions
and ginger on top. Oil is then heated in the wok and several teaspoons
are poured over the salmon along with some soy. The result is fragrant,
delicious, and one resonant wow!
And you’ve got to try Cathy’s Signature
Salad with grilled chicken, shrimp, and steak cube tips. I’ve had
this for lunch several times and it is a meal in itself.
The steaks are also interesting and tasty. The Rib
Eye with Black Pepper Pasta virtually explodes with flavor. The cut
I had was nicely marbled, cooked medium rare, and was extremely tender.
The Beef Tenderloin with Exotic Mushroom Sauce is another original and
unusually good dish. The mushroom sauce is smooth and redolent of our
favorite fungi. And the 14 oz. Rib Eye, hand-cut and marinated with
Cathy’s special sauce, really delivers that taste rush that steak
lovers crave. For $24.95, a compelling choice and a good deal. And don’t
forget to sample the Steak and Lobster tail combo. (6 ozs of each).
I’m not usually a big fan of surf and turf combinations, but this
one is worth it.
The seafood dishes, the third component in Cathy’s
culinary trifecta, are also varied and very good. The New Zealand Green
Mussels are available with chili garlic, garlic butter or black bean
sauces. I recommend the latter two.
A neat dish. I recommend the Fried Oysters and Fried Shrimp plate. Cathy’s
doesn’t err on the side of too much grease or batter. There’s
lots of primal flavor here. And do try the Grilled Tuna with Brandy
and Seasonal Fresh Fruit Chutney. Chef Tom has used his imagination
and skill here to produce a light and palate pleasing interpretation
of tuna.
So welcome to Cathy’s at 8108 Mesa. Whatever
your culinary interest, you’ll probably find it here. And it will
invariably be good. They’ve got a big dance floor too, and chances
are, before you leave, you’ll take a twirl or two with the owner.
Girls just want to have fun, right?
|
