Also tried the smoked prime rib quesadillas which came with fresh chiles and Mexican cheese..Man, these were a treat. As were the Texas Black Bean nachos.

For entrees, we tried JC's Louisiana Snapper. This is fragrant, blackened snapper with an absolutely rockin' shrimp and crawfish generously spread across the fish. The convergence of flavors here was both interesting and compelling. As in you can't leave without finishing this dish, which also presented beautfiully.

Additionally, we had the Blackened, Hickory smoked prime rib with a sour cream/horseradish sauce. It was tender, flawlessly cooked, and the hickory taste did not overwhelm [as can often happen] but complement.

I also tasted the Seafood Pasta which featured penne pasta tossed with shrimp, crawfish, and peppers in a creamy white wine sauce. Again, first rate fare here. The interior has been painstakingly redectorated. The owner and his wife have created a collection of art and Texas memorabilia that's worth taking a look at even if you don't happen to dine there. But trust me, you don't want to do that. JC's bears no resemblance to the Bombay Bicycle club, other than they happen to have been housed in the same edifice. It's a new deal, and it's a darn good deal. For Fox 7 news, I'm Rob Balon, dining out at JC's Austin, 5804 N. IH-35.