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(March
31, 2006)
The Hill Country Pasta House on Highway 620 East of Lakeway is a very
cool little restaurant. It has all the accessibility and friendliness
of a neighborhood spot but it also has menu items with some panache and
a new chef who is producing neat enhancements of their classic favorites.
But you can’t start a review of Hill Country
Pasta without first mentioning the bread. Each day, their ovens produce
some of the most delectable Foccacia and Tuscan breads in the area.
They are fresh and delicious. A little dip into extra virgin olive oil
and fresh pepper and I am in a state of total carbohydrate bliss.
On the appetizer side, you’ve got to try the
new Cranberry Almond Baked Brie. I love it served on some crispy foccacia.
What exquisite flavor. And the Bruschetta, with a basil pesto spread
and fresh tomatoes on top of garlic toast points, has wonderful flavor
and an engaging texture. And try the Shrimp Firenze, sautéed
in garlic butter and tossed with roasted peppers and scallions. We had
this at our Gonzo Gourmet dinner last fall and they all loved it. And
for another interesting appetizer, try one of their wood fired pizzas.
I particularly like the Pepperoni Classic with pepperoni, Italian sausage,
roasted bell peppers, caramelized onions, mushrooms, and a boatload
of spices. Great flavor here.
If you crave interesting and tasty salads, take
a stab at their Spinach Salad with toasted almonds, dried cranberries,
grilled asparagus, and herb encrusted goat cheese medallions. Toss with
an almond blackberry vinaigrette and you have the makings of a really
intriguing and flavorful repast.
The entrees at Hill Country Pasta House span the
gamut from the obligatory pastas to engaging meat and chicken dishes.
I have long enjoyed the Sausage Sautee. The sausage is homemade and
tossed with penne or fettuccine, spinach, tomatoes, and mushrooms. All
done in a light sautee which produces a very mellow and nuanced flavor.
I also like the Smoked Chicken Fettuccine. It has a rich avocado cream
sauce (perhaps a trifle too rich for some palates) but I think it complements
the smoky flavor very nicely. Another dish you’ll want to try is
the Artichoke Chicken. The chicken is sautéed in a lemon butter
sauce and is delicately embossed with artichoke hearts and mushrooms.
This has got a really nice balance and the there’s a lightness
to the dish. And do try one of my favs: the Grilled Sausage and peppers
with onions and a tangy marinara sauce. This dish is back by popular
demand. Vintage Italian flavors here and a dish that has almost got
to be compulsory for southern Italian fare. And one last recommendation:
try the aged Angus Ribeye with one of their vintage sauces like the
Chipotle Cream. This was another dish the Gonzos loved: Tender, succulent,
and beautifully marbled, this is a steak worth waiting for.
If you’ve got room, try the Lake Travis Mud
Pie. This features home-made mocha ice cream in a chocolate cookie crust.
And if you haven’t got room, that’s understandable. Brian
Gilbert and his staff have made this a restaurant that’s hard to
bypass. At 620 near the dam, next to Hudson’s on the Bend.
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