CityBeat Festival of Beers, San Diego Annual Event
www.sandiegomusicfoundation.org/beerfest/
When you think of San Diego you think of surf, sun and sand. And thanks to the flourishing homegrown breweries that have birthed within this past decade, San Diego has also respectfully and rightfully-so become synonymous with great craft beer.
The CityBeat Festival of Beers is the epitome of what a great San Diego event should be. Okay, so there isn't surf and there isn't sand, but who needs it when you have sun and plenty of handcrafted beers? With about 2,200 in attendance this year, this event has been going on 6 years strong and counting. With roots in North Park, the event was held once again in front of the historic (and recently remodeled) Lafayette hotel. This annual event features live music from local bands and brings in crowds from all over San Diego and beyond, mixed with a generous dose of the local neighborhood as the event stretches down the full block of El Cajon Blvd. between Texas St. and Mississippi.
For four straight daylight hours (or five if you can score VIP entry) beer geeks and novices alike can imbibe on a seemingly endless sampling of local and domestic craft beers. Although at first glance the tiny 4-5 oz beer cup for the event may surely appear to runneth over, you can't let the size fool you. Every brewery style from nano breweries to microbreweries to the big dogs were represented, and they came packing heavy weight 10-11% IPAs and Porters, to light and refreshing Pilsners and Belgians. If you came chasing a buzz, you will be sure to find it.
With over 60 breweries in attendance, each of the breweries offered 1-2 of their most popular and boldest brews such as Alesmith Horny Devil, Green Flash IPA, The Lost Abbey Lost and Found, Avery White Rascal, and Stone Ruination to name a few. But if you looked hard enough, amongst the crowd you could spot a few select breweries that offered limited tastings from their secret stash of prized and more hard-to-find beer styles. Some rarities we came across was an aged Old Stock Cellar Reserve barley wine from North Coast Brewing Co. and a nitro Porter from Rock Bottom Brewery. Now these are the types of beers that can make any beer geek swoon.
Speaking of swoon, as beer sampling usually evolves into a case of the munchies, I have to say that if you were one of the clever (and dexterous) people to string yourself a pretzel necklace before the event, more power to you and hopefully you didn't take the stares offensively; they were simply stares of envy as the rest of us watched you snack your way down the aisles of beer. But for those of us that weren't as pre-meditated with our planning, there were several food stands offering perfect beer accompaniments like hot dogs and brats for purchase. This is an event where you can drink, eat, sing, dance, and soak up the San Diego rays.
So if for some reason all this talk of delicious beer and fun in the sun isn't enough to encourage you to go next year, first, you'll be missing out on a great time. But second, maybe I don't mind because that just means more beer for me and the fellow Festival of Beer junkies.
And most importantly, please know that proceeds from the CityBeat Festival of Beers event goes to the San Diego Music Foundation, where donations help contribute to artistic growth and increased understanding, appreciation, enjoyment and interest in music, and its ability to enhance and enrich the City of San Diego. If that isn't a great reason to raise a glass, I don't know what is. So cheers to a lifetime of continuing music education and local music, and long live craft beer!
Thursday, April 25, 2013
Monday, April 22, 2013
San Diego Review: Carnitas Snack Shack makes one happy little piggy.
Carnitas Snack Shack 2632 University Ave. San Diego, CA 92104
www.carnitassnackshack.com
What is brilliant about Carnitas Snack Shack is its unassuming appearance and a humble simplicity. You walk up, place your order, grab a bottle of local beer or a glass of wine, and kick back. Quite literally the little shack that could which stands on the near corner of University and Oregon Street in North Park, one could easily pass on by. That is, if it wasn't for the obvious line of food-crazed people waiting patiently up and down this street every day, making it unmistakable that something really good is happening here.
What IS happening here? Well, you would have to be living in a hole if you haven't at least heard about it. Chef/Owner Hannis Cavin is making splashes, waves, rip currents even with his pork loving snack shack concept here in San Diego. Often you will find pictures of him with his signature pork dishes, and even Carnitas-his inspiration and pet pig gracing the covers of most local magazines and websites. Him and his wife Sara opened Carnitas Snack Shack in 2011 and it quickly became a food lover's stomping ground.
If it isn't obvious yet, The Shack is all about swine. Their menu changes often and although you will find other mentionable non-pig menu items such as a killer house ground burger, hearty steak or housemade pastrami sandwiches, seasonal salads and sides, and even the occasional seafood special, as their name suggests they are in it for the pork. You will find carnitas on the menu in the form of carnitas tacos and tortas. It's good stuff, but their claim to fame lies evidently somewhere between their Triple Threat Sandwich and the Pork Belly App.
What makes their sandwich a triple threat? A combination of crunchy pork loin schnitzel, moist pulled pork, and crispy bacon all piled high with a generous slather of pepperoni relish and aioli on a fresh and perfectly toasted artisanal (and locally baked) bun: Now that's what. And then there's the Pork Belly App. As quite the fad menu item nowadays, you'll find pork belly on almost every menu across the nation, but pork belly lovers know that not all pork belly is created equal...and thankfully, The Shack does it right. Their version is a sweet, sticky, salty glazed slab of Duroc pork belly that has been slow cooked to perfection leaving a perfect ratio of fat to meat. It's meaty, it's fatty, it's slightly caramelized. They aren't shy with the portion either and while you fork your way into the first melt -in-your mouth tender bite, it will make you feel like you're doing something naughty. It's just that good. The App is also paired with a light salad of frisee, apples and paper thin sliced radishes which act as a nice palate cleanser, and of course helps alleviate any feeling of guilt now that you have had your side of veggies.
I purposefully made my most recent pilgrimage to the shack in order to sink my teeth into the limited-time-only "Eater San Diego Burger" which made a special appearance as a tribute to Eater National's celebrated Burger Week. It was a tough decision to steer away from the Triple Threat, but this carrot and pepper studded ground pork shoulder burger with sweet chili glazed pork belly, peppercorn aioli and fresh watercress on a pretzel bun called my name, and it didn't disappoint.
So let's just say that you don't dig on swine. Vegetarians have no fear. There is a fantastic beet terrine stacked with goat cheese, layered with spinach and beautiful roasted and thinly sliced multicolored beets. Seasonal salads and the occasional vegetarian dish pop up on their specials board too.
And if after all this, you still need to finish it off with something sweet, you can get your fix with one of the locally made sweets which change out often and are featured on the small chalk board at the ordering window. Now you will want to do yourself a favor and plan out your whole meal carefully from drink to dessert the first time you hit the line, because unless you need time and an excuse to digest before dessert, you can bet this place isn't slowing down and you will be waiting at least 20 minutes in line for that cookie.
www.carnitassnackshack.com
What IS happening here? Well, you would have to be living in a hole if you haven't at least heard about it. Chef/Owner Hannis Cavin is making splashes, waves, rip currents even with his pork loving snack shack concept here in San Diego. Often you will find pictures of him with his signature pork dishes, and even Carnitas-his inspiration and pet pig gracing the covers of most local magazines and websites. Him and his wife Sara opened Carnitas Snack Shack in 2011 and it quickly became a food lover's stomping ground.
If it isn't obvious yet, The Shack is all about swine. Their menu changes often and although you will find other mentionable non-pig menu items such as a killer house ground burger, hearty steak or housemade pastrami sandwiches, seasonal salads and sides, and even the occasional seafood special, as their name suggests they are in it for the pork. You will find carnitas on the menu in the form of carnitas tacos and tortas. It's good stuff, but their claim to fame lies evidently somewhere between their Triple Threat Sandwich and the Pork Belly App.
What makes their sandwich a triple threat? A combination of crunchy pork loin schnitzel, moist pulled pork, and crispy bacon all piled high with a generous slather of pepperoni relish and aioli on a fresh and perfectly toasted artisanal (and locally baked) bun: Now that's what. And then there's the Pork Belly App. As quite the fad menu item nowadays, you'll find pork belly on almost every menu across the nation, but pork belly lovers know that not all pork belly is created equal...and thankfully, The Shack does it right. Their version is a sweet, sticky, salty glazed slab of Duroc pork belly that has been slow cooked to perfection leaving a perfect ratio of fat to meat. It's meaty, it's fatty, it's slightly caramelized. They aren't shy with the portion either and while you fork your way into the first melt -in-your mouth tender bite, it will make you feel like you're doing something naughty. It's just that good. The App is also paired with a light salad of frisee, apples and paper thin sliced radishes which act as a nice palate cleanser, and of course helps alleviate any feeling of guilt now that you have had your side of veggies.
 |
| Pork Belly App. |
I purposefully made my most recent pilgrimage to the shack in order to sink my teeth into the limited-time-only "Eater San Diego Burger" which made a special appearance as a tribute to Eater National's celebrated Burger Week. It was a tough decision to steer away from the Triple Threat, but this carrot and pepper studded ground pork shoulder burger with sweet chili glazed pork belly, peppercorn aioli and fresh watercress on a pretzel bun called my name, and it didn't disappoint.
 |
| The Eater San Diego Burger complete with a side of Carnitas' corn salad. |
So let's just say that you don't dig on swine. Vegetarians have no fear. There is a fantastic beet terrine stacked with goat cheese, layered with spinach and beautiful roasted and thinly sliced multicolored beets. Seasonal salads and the occasional vegetarian dish pop up on their specials board too.
And if after all this, you still need to finish it off with something sweet, you can get your fix with one of the locally made sweets which change out often and are featured on the small chalk board at the ordering window. Now you will want to do yourself a favor and plan out your whole meal carefully from drink to dessert the first time you hit the line, because unless you need time and an excuse to digest before dessert, you can bet this place isn't slowing down and you will be waiting at least 20 minutes in line for that cookie.
Sunday, April 21, 2013
San Diego: Dim Sum on my mind
I have an obsession that some of you may be familiar with. It doesn't necessarily call on everyone but those of us who are familiar with it know that it starts with a mental fixation where visions of steamy pork buns and siu mai dance in your head, and then it transforms into an almost debilitating symptom where nothing else you eat seems to satisfy your appetite. This is known as a dim sum obsession.
For those of you that have never had dim sum, it's not only a meal it's an experience, it's a social gathering, and it's something definitely worth trying. If you like the concept of tapas, then you will find an appreciation for dim sum. For the Chinese, it's an early afternoon ritual of "Yum Cha" which is a saying which means to go drink tea. Yum cha obviously involves tea, but its mainly a social gathering of family and friends to dine over a myriad of small plates and dishes which all are referred to as"dim sum". Dim Sum ranges from steamed, boiled, to fried, meat to vegetables (not vegetarian however), dumplings to noodles, and from hot to cold, and salty to sweet. Yes, there are some dishes with what some might consider as exotic ingredients such as chicken feet and cow stomach, but mostly it's an approachable combination of everyday ingredients like ground pork, braised beef, and seafood. Some staple dishes of dim sum are Char Siu Bao which are steamed (producing a soft and fluffy bun) or baked buns (resulting in a chewy, sweet, and sticky version) filled with sweet Chinese BBQ pork, and Har Gow and Siu Mai dishes. Har Gow is a delicate, chewy tapioca and wheat flour dumpling filled with lightly seasoned shrimp and Siu Mai is a pork, shrimp, and shitake mushroom dumpling encased in a thin wonton wrapper. These last 2 dumpling dishes are a must have for every dim sum meal, and in my opinion the best gauge on the quality of a dim sum restaurant.
Traditionally, dim sum comes out from the kitchen and is pushed around the dining room in carts instead of being ordered from a menu, so you see and smell all of the dishes before you commit to anything. This also means that you can start eating right when you sit down if you find something that suits your fancy. Technically, you can be in and out of dim sum in a matter of 15 minutes with a full belly, or you can sit and eat your heart out for hours.
Truth be known that San Diego is not home to the best Chinese food, and definitely not the best dim sum. Our options not surprisingly, are mostly found on Convoy Street in Kearny Mesa, which is the mecca to most of the traditional Asian cuisine in San Diego. Some of these San Diego dim sum restaurants offer the traditional cart service, while others require that you order from the menu. As a Chinese girl from the Bay now transplanted in San Diego, I have to say the options here are bit bleak in comparison. But alas, when my obsession and cravings kick in, these places get the job done.
Cart Service
Emerald
3709 Convoy St,San Diego, CA 92111
www.emeraldrestaurant.com
Jasmine
4609 Convoy St, San Diego, CA 92111
www.jasmineseafood.com
Pearl
11666 Avena Pl, San Diego, CA 92128
Menu Service
China Max
4698 Convoy St, San Diego, CA 92111
www.chinamaxsandiego.com
Imperial Mandarin
3904 Convoy St, San Diego, CA 92111
With these handful of options in San Diego, there are careful considerations that can be made for each, depending on what you are looking for. I offer you some questions and answers that you might be interested in when making your decision on where to go for dim sum, specific to San Diego:
Q: "Do I want the basic dim sum dishes or do I need more interesting options?"
A: The choice here is between the off the menu restaurants or the restaurants that offer cart service. You will get more options from the carted restaurants such as Pearl or Emerald, and typically off-the menu restaurants such as China Max will only have the more standard options.
Q: "Do I want the instant gratification of the traditional experience or do I want my dim sum to be hot?"
A: This seems like a silly question but it is so valid. Part of the charm of dim sum is the experience of seeing the food on the carts, and picking what calls out to you. Unfortunately, I have found that most of the restaurants that use carts in San Diego can't seem to sell their dishes fast enough to keep them fresh. They will end up making numerous laps around the restaurant pushing the same carts with the same dishes until they are sold, which means there's a higher potential of the dish hitting your table luke-warm. Despite that, you get the real dim sum experience, and you also get the instant gratification of picking and eating a dish the minute you sit down. So when I want this experience, any of the carted restaurants will do.
But when I need the latter, meaning I want my dishes as hot as possible, I have found that the key is to go to off-the menu restaurants like Imperial Mandarin or China Max. But I will be perfectly honest by saying this isn't always a guarantee either.
Q: "How long am I willing to wait for a table?"
A: If I am starving and it's past 11, Emerald is out of the question. Jasmine and Pearl are also bustling locations but because of their size, you may be able to get a table sooner than you would think as long as you aren't a party larger than 4. The safest bet is the more nondescript China Max or Imperial Mandarin.
If I can stand the wait, all other options are still game.
And lastly, the most important question that everyone is wondering:
"Where is the best dim sum in San Diego?" Sadly, I don't have an answer for this. Inconsistency seems to be the one common factor at all dim sum restaurants in San Diego. One week the dim sum at one location might be great, and then the next month you go back and it's terrible. It's the luck of the draw.
I will leave you with 2 helpful pieces of advice when you venture out on your own dim sum mission. If you don't see your favorite dish come by, don't be afraid to raise your hand and ask one of the floor managers to find it for you. It will save you loads of frustration and will lessen the head spin of looking at every cart that comes by. And lastly, the #1 tip that every Chinese person knows and follows is this: Go early. It will guarantee that you will get to see all of the options that are available, and you won't run the risk of them selling out of the specialty dishes you wanted, or possibly even your favorites.
For those of you that have never had dim sum, it's not only a meal it's an experience, it's a social gathering, and it's something definitely worth trying. If you like the concept of tapas, then you will find an appreciation for dim sum. For the Chinese, it's an early afternoon ritual of "Yum Cha" which is a saying which means to go drink tea. Yum cha obviously involves tea, but its mainly a social gathering of family and friends to dine over a myriad of small plates and dishes which all are referred to as"dim sum". Dim Sum ranges from steamed, boiled, to fried, meat to vegetables (not vegetarian however), dumplings to noodles, and from hot to cold, and salty to sweet. Yes, there are some dishes with what some might consider as exotic ingredients such as chicken feet and cow stomach, but mostly it's an approachable combination of everyday ingredients like ground pork, braised beef, and seafood. Some staple dishes of dim sum are Char Siu Bao which are steamed (producing a soft and fluffy bun) or baked buns (resulting in a chewy, sweet, and sticky version) filled with sweet Chinese BBQ pork, and Har Gow and Siu Mai dishes. Har Gow is a delicate, chewy tapioca and wheat flour dumpling filled with lightly seasoned shrimp and Siu Mai is a pork, shrimp, and shitake mushroom dumpling encased in a thin wonton wrapper. These last 2 dumpling dishes are a must have for every dim sum meal, and in my opinion the best gauge on the quality of a dim sum restaurant.
Traditionally, dim sum comes out from the kitchen and is pushed around the dining room in carts instead of being ordered from a menu, so you see and smell all of the dishes before you commit to anything. This also means that you can start eating right when you sit down if you find something that suits your fancy. Technically, you can be in and out of dim sum in a matter of 15 minutes with a full belly, or you can sit and eat your heart out for hours.
Truth be known that San Diego is not home to the best Chinese food, and definitely not the best dim sum. Our options not surprisingly, are mostly found on Convoy Street in Kearny Mesa, which is the mecca to most of the traditional Asian cuisine in San Diego. Some of these San Diego dim sum restaurants offer the traditional cart service, while others require that you order from the menu. As a Chinese girl from the Bay now transplanted in San Diego, I have to say the options here are bit bleak in comparison. But alas, when my obsession and cravings kick in, these places get the job done.
Cart Service
Emerald
3709 Convoy St,San Diego, CA 92111
www.emeraldrestaurant.com
Jasmine
4609 Convoy St, San Diego, CA 92111
www.jasmineseafood.com
Pearl
11666 Avena Pl, San Diego, CA 92128
Menu Service
China Max
4698 Convoy St, San Diego, CA 92111
www.chinamaxsandiego.com
Imperial Mandarin
3904 Convoy St, San Diego, CA 92111
With these handful of options in San Diego, there are careful considerations that can be made for each, depending on what you are looking for. I offer you some questions and answers that you might be interested in when making your decision on where to go for dim sum, specific to San Diego:
Q: "Do I want the basic dim sum dishes or do I need more interesting options?"
A: The choice here is between the off the menu restaurants or the restaurants that offer cart service. You will get more options from the carted restaurants such as Pearl or Emerald, and typically off-the menu restaurants such as China Max will only have the more standard options.
Q: "Do I want the instant gratification of the traditional experience or do I want my dim sum to be hot?"
A: This seems like a silly question but it is so valid. Part of the charm of dim sum is the experience of seeing the food on the carts, and picking what calls out to you. Unfortunately, I have found that most of the restaurants that use carts in San Diego can't seem to sell their dishes fast enough to keep them fresh. They will end up making numerous laps around the restaurant pushing the same carts with the same dishes until they are sold, which means there's a higher potential of the dish hitting your table luke-warm. Despite that, you get the real dim sum experience, and you also get the instant gratification of picking and eating a dish the minute you sit down. So when I want this experience, any of the carted restaurants will do.
But when I need the latter, meaning I want my dishes as hot as possible, I have found that the key is to go to off-the menu restaurants like Imperial Mandarin or China Max. But I will be perfectly honest by saying this isn't always a guarantee either.
Q: "How long am I willing to wait for a table?"
A: If I am starving and it's past 11, Emerald is out of the question. Jasmine and Pearl are also bustling locations but because of their size, you may be able to get a table sooner than you would think as long as you aren't a party larger than 4. The safest bet is the more nondescript China Max or Imperial Mandarin.
If I can stand the wait, all other options are still game.
And lastly, the most important question that everyone is wondering:
"Where is the best dim sum in San Diego?" Sadly, I don't have an answer for this. Inconsistency seems to be the one common factor at all dim sum restaurants in San Diego. One week the dim sum at one location might be great, and then the next month you go back and it's terrible. It's the luck of the draw.
I will leave you with 2 helpful pieces of advice when you venture out on your own dim sum mission. If you don't see your favorite dish come by, don't be afraid to raise your hand and ask one of the floor managers to find it for you. It will save you loads of frustration and will lessen the head spin of looking at every cart that comes by. And lastly, the #1 tip that every Chinese person knows and follows is this: Go early. It will guarantee that you will get to see all of the options that are available, and you won't run the risk of them selling out of the specialty dishes you wanted, or possibly even your favorites.
Wednesday, April 17, 2013
San Diego Review: The Blind Burro promises but doesn't bring it for brunch
The Blind Burro 639 J St San Diego, CA 92101
www.theblindburro.com
If it wasn't for The Blind Burro's hard-to-miss location which is conveniently situated down the street from Petco Park, walking in you'd barely recognize that this restaurant was once home to the Fleetwood on the corner of J and 6th. Now a few months established, The Blind Burro opened right in time for baseball season, and it's location is hard to beat if you are looking for a pre-game brunch spot.
The conversion from Fleetwood to Blind Burro is definitely an upgrade. No longer an empty, cold and awkward sports bar during the day, it's a lively joint. The walls have been splashed with warm inviting colors, rich wood and rustic steel decor adorn the ceilings, and they make good use of space mixing in plenty of seating with 4 tops and lots of solid wood high top tables that seat as many as 8 on each. They enter the Gaslamp scene fully prepared with 2 full bars, one of which opens up to outdoor bar seating looking in, which will definitely prove to make for some great bar watching on a nice day.
Brunch at The Blind Burro comes complete with a live DJ (whether this is good thing or bad thing, I am still undecided), drink specials such as bottomless Sangrias for $15 and Mimosa carafes for $10, and the menu itself is promising for those hungry (and thirsty) brunch goers who embrace the the tried and true south of the border favorites such as Steak and eggs, Ranchero Omelette, Shrimp Benedict, and a Casuela dish similar to a skillet breakfast with potatoes, chorizo, and eggs. The brunch menu also includes Tortas and more unique additions like a Chorizo Burger with house-ground brisket, Churro Waffles, and seafood starters such as Cocteles Mariscos and even Oysters on the half, while a list of mexican ingredients adorn the sidebar of the menu. Being brought to us by the same bar owners of Bub's, Block 16, Lucky's, and Tipsy Crow, it was quite a surprise to see such a level of effort with this new concept's menu, giving the impression that they may very well take their food and ingredients here seriously. The servers reflect the same sentiment, as our attentive server eloquently described menu items and specials to us like a pro.
The unfortunate thing is that they were empty promises. With what seemed to be thoughtful attention paid to creating a fun and approachable, yet unique mexican style menu with more daredevil ingredients than the norm in downtown, it was disappointing to end up with a table full of insignificant food that one should only expect from an old, burnt out corporate brunch chain. From steak to tacos to omelettes, the housemade chips were the only appetizing highlight of the whole meal. The seemingly simple to execute but yet most disappointing dish of all was the Casuela, a hot crock filled with dried out, gummy potatoes covered with shameful quality, tasteless, yet over salted chorizo, and finally topped with 2 lifeless eggs and a few slices of avocado.
Some other major missed marks were the Steak of the Steak and Eggs which was an undesirable and fibrous, chewy cut of flank, and the flour and corn tortillas which had the uncanny resemblance to the too familiar grocery store Mission tortillas that you are forced to buy only when you are in a bind. The bottom line is that quality and freshness was lacking. Components lacked depth of any flavor, and ingredients and products were likely bought in bulk and prepped in mass far before service. It was a shame that this hopeful restaurant experience was overshadowed by a lack of concern to execute and ultimately create a quality, memorable meal. You can bet I won't be trying oysters there any time soon.
The Blind Burro has however succeeded in creating a great social gathering venue and a fun bar environment that will keep them thriving in their new Downtown digs at least for now. Customers will show up, they will drink, and without fail they will eat, and heck they may even think it's great after that 5th glass of sangria. But if there is any intention to attract and more importantly get those customers who care about what they eat (and expect better than mediocrity) coming back, The Blind Burro is going to need to step it up. It's no secret that all new downtown restaurants eventually lose their luster, so it's going to take more than just good vibes, good service, and lots of booze to keep them in the restaurant game for good.
www.theblindburro.com
If it wasn't for The Blind Burro's hard-to-miss location which is conveniently situated down the street from Petco Park, walking in you'd barely recognize that this restaurant was once home to the Fleetwood on the corner of J and 6th. Now a few months established, The Blind Burro opened right in time for baseball season, and it's location is hard to beat if you are looking for a pre-game brunch spot.
The conversion from Fleetwood to Blind Burro is definitely an upgrade. No longer an empty, cold and awkward sports bar during the day, it's a lively joint. The walls have been splashed with warm inviting colors, rich wood and rustic steel decor adorn the ceilings, and they make good use of space mixing in plenty of seating with 4 tops and lots of solid wood high top tables that seat as many as 8 on each. They enter the Gaslamp scene fully prepared with 2 full bars, one of which opens up to outdoor bar seating looking in, which will definitely prove to make for some great bar watching on a nice day.
Brunch at The Blind Burro comes complete with a live DJ (whether this is good thing or bad thing, I am still undecided), drink specials such as bottomless Sangrias for $15 and Mimosa carafes for $10, and the menu itself is promising for those hungry (and thirsty) brunch goers who embrace the the tried and true south of the border favorites such as Steak and eggs, Ranchero Omelette, Shrimp Benedict, and a Casuela dish similar to a skillet breakfast with potatoes, chorizo, and eggs. The brunch menu also includes Tortas and more unique additions like a Chorizo Burger with house-ground brisket, Churro Waffles, and seafood starters such as Cocteles Mariscos and even Oysters on the half, while a list of mexican ingredients adorn the sidebar of the menu. Being brought to us by the same bar owners of Bub's, Block 16, Lucky's, and Tipsy Crow, it was quite a surprise to see such a level of effort with this new concept's menu, giving the impression that they may very well take their food and ingredients here seriously. The servers reflect the same sentiment, as our attentive server eloquently described menu items and specials to us like a pro.
The unfortunate thing is that they were empty promises. With what seemed to be thoughtful attention paid to creating a fun and approachable, yet unique mexican style menu with more daredevil ingredients than the norm in downtown, it was disappointing to end up with a table full of insignificant food that one should only expect from an old, burnt out corporate brunch chain. From steak to tacos to omelettes, the housemade chips were the only appetizing highlight of the whole meal. The seemingly simple to execute but yet most disappointing dish of all was the Casuela, a hot crock filled with dried out, gummy potatoes covered with shameful quality, tasteless, yet over salted chorizo, and finally topped with 2 lifeless eggs and a few slices of avocado. Some other major missed marks were the Steak of the Steak and Eggs which was an undesirable and fibrous, chewy cut of flank, and the flour and corn tortillas which had the uncanny resemblance to the too familiar grocery store Mission tortillas that you are forced to buy only when you are in a bind. The bottom line is that quality and freshness was lacking. Components lacked depth of any flavor, and ingredients and products were likely bought in bulk and prepped in mass far before service. It was a shame that this hopeful restaurant experience was overshadowed by a lack of concern to execute and ultimately create a quality, memorable meal. You can bet I won't be trying oysters there any time soon.
The Blind Burro has however succeeded in creating a great social gathering venue and a fun bar environment that will keep them thriving in their new Downtown digs at least for now. Customers will show up, they will drink, and without fail they will eat, and heck they may even think it's great after that 5th glass of sangria. But if there is any intention to attract and more importantly get those customers who care about what they eat (and expect better than mediocrity) coming back, The Blind Burro is going to need to step it up. It's no secret that all new downtown restaurants eventually lose their luster, so it's going to take more than just good vibes, good service, and lots of booze to keep them in the restaurant game for good.
Saturday, April 13, 2013
Austin Review: Love for Uchi
STAR
Uchi, 801 South Lamar Blvd, South Austin
www.uchiaustin.com
We started dinner with a few recommendations from the social menu and a small bottle of junmai sake. The sake does not come cheap here, with the least expensive junmai small format bottle at $30 and the 375ml at $52. But the social menu was a great deal ranging from $3 to $9 for various rolls, small tastings, and libations. We had 3 dishes from the tastings section: Hama Chili, Walu Walu, and Machi Cure. I could have done without the Walu Walu, but after 1 bite of the Hama Chili I almost wished we had ordered 1 order for each of us. It's delicate slices of beautiful pink baby yellowtail were nestled in bright slivers of orange supremes, a light pool of delicate ponzu, and Thai chili provided just the right amount of heat that hits the back roof of your mouth. The flavors were cool, crisp, and clean and it was the perfect first bite.
 |
| Left to Right: Hama Chili, Walu Walu, Machi Cure, Hotate sushi |
There are several hot and cold dishes to choose from amongst their permanent menu and the daily specials menu. The fish was wonderfully fresh, especially the hotate which was exceptionally sweet with a great mouthfeel. The sushi rolls were typical and personally felt and tasted a bit uneventful. The hot dishes incorporated elements of Asian flavorings mixed with farm style ingredients, and there were plenty of vegetarian style dishes as well.
A standout hot dish was the Hamachi Nabe with yellowtail, rice and bonito. It comes to you in a stone pot and mixed on the table with a cracked egg and topped with a sweet soy broth. The best part of this dish is that the longer it sits, its stone pot creates these delicious morsels of crispy, crunchy, chewy rice goodness on the bottom that you just can't help but scrape desperately with a spoon like you're mining for gold.
The Foie Nigiri is also a must have. It was seared to perfection with soy giving it just enough of that bitter caramelization to add even more complexity and depth. As you bite down and chew you get little bits of crunchy sea salt and crackling candied quinoa that were lightly introduced on top, making it quite the party for your mouth. It was highly encouraged and recommended that we finish with the foie as very our last savory dish before dessert. If I could go back and kiss our server for that great piece of advice I would, as it allowed me to savor every flavor and every texture. I can still remember the taste now, and it is a beautiful thing. For the love of God and all things delicious, you must go and have this.
There was a silent stealer of the show, however. The sushi rice which acted as the backbone for the rolls, nigiri, and nabe was so perfectly cooked that I may have shed a tear. Every granule was effortlessly sticky but yet held it's own as gorgeous, translucent, tender, airy, perfectly seasoned rice.
The service throughout the meal was also efficient and effortlessly effective. These are not typical words to describe service in this style of dining environment, but through the progression of our meal we found the wait staff to offer the perfect balance of guidance, assertiveness, as well as the unobtrusiveness we needed and wanted in order to fully enjoy our experience at Uchi. Our server offered the suggestions we needed to make great decisions, with none of the fluff.
You will want to be sure to finish your experience with one of their handful of sorbet-style desserts. We had the Peanut Butter Semifreddo with apple miso sorbet and crispy apple fritter. It acted as a palate cleanser; not too sweet, just light and soothing. It shared in the style of traditional Japanese desserts by presenting itself in an unassuming way, but yet challenged our taste buds with complex flavor combination and textures.
I could go on but clearly, you should just go get your first hand experience. If you find yourself going to Austin, plan now because you will need to book your reservation far in advance to get a seat. You won't regret it.
Thursday, April 11, 2013
Austin Review: La Barbacue
STAR
La Barbecue (formerly JMueller), 1502 S Lamar St, South Austin
http://labarbecue.com
You just can't go to Austin Texas and not have BBQ, so before I left San Diego my eye was on the prize to pick the most perfect destination to unleash my inner flesh-devouring carnivore. I was convinced without a doubt that the destination should and would be the JMueller BBQ trailer.
After walking up and down South Lamar street we landed at 1502 only to find another food trailer called "La Barbecue" in its place. I'll be honest my heart sunk. But it didn't last long. It was quickly lifted by the scent of savory meat and charred wood pouring out of a massive smoker, and the sight of a small handwritten sign placed next to a keg which spelled out 3 magical words, "Free Lonestar Beer". Coming from California where nothing is free, I thought it was a cruel joke. But as it turns out, it really was just free! I was positive at that very moment that I had hit the Texas gold mine.
We got there around 1:30, and the lunchtime pile up wasn't too bad. There were plenty of tented picnic tables scattered in front and about 8 people in line in front of us. But enough with those details, now for the menu. You can order BBQ by the slice, by the piece, by the pound and you have a ton of choices. Beef Brisket, Pork ribs, Beef short ribs, Pulled Pork, Turkey, and Housemade Sausages ranging from $12.98 - $17.98 per pound, and a few bucks for a sausage. For those of you that need some carbs and veggies to go with the meat you can order a sandwich topped with slaw and either Brisket, Pulled Pork, or Sausage. Or better yet, you can trump those options and go with the "El Sancho", which is a combination of all 3 meats.
By the time I was up to order the Beef Ribs were sold out, but I wasn't too concerned. I had the inside tip from one of the guys that worked there that the fatty brisket was the way to go, so as long as I could get my hands on some of that, my beef category was covered. You wouldn't believe this, but us 3 girls walked back to our picnic table with trays filled with about $70 worth of BBQ and a few sides.
And it was awesome, I mean really awesome. You could taste that there was a lot going on in their rub, and whether that's sacrilegious or not, it made for some great complex flavors. The brisket itself was super moist with the most intense, almost crispy, dark crust on the outside and this gorgeous deep red smoke ring that surrounded the meat. I tasted some of the regular brisket which was still great, but I would definitely say the fatty brisket was better hands down. The pork ribs also had the same dark crusty outside, and the meat was fall off the bone tender. We had the pulled pork in the El Sancho and it was soft, moist, and had just the right amount of fat, it was darn tasty. I also ordered 1 "Hot Guts" Sausage and ate half of it on its own, and the other half with a few squirts of their tangy tomato based sauce they had on the tables. That sausage was fantastic. It had that perfect crunch when you bite into it from the natural casing, and it was just really savory, garlicy, and meaty. We also ordered up some beans, slaw, potato salad, and cheddar cheese. The sides were good, but not overwhelmingly good (My advice is to simply save your stomach for the BBQ and you won't go wrong.) But if you have to know I can sum it up. The beans were cooked to a good consistency but they weren't memorable, the slaw was a spicy chipotle slaw with a level of heat that some may love or hate (I, for some reason just couldn't seem to down enough beer that day to handle it) and the potato salad was pretty decent with a good, heavy hand of mustard. It's was a funny conclusion but out of all of the sides, the cheddar was my favorite. It was zippy and firm but creamy, and honestly I don't have a clue what kind of cheddar it was or where it was made.
La Barbecue uses only oak that grows around locally for their smokers, and they start those bad boys up at 2:00 am every day. I would call that a major commitment. I think they just call that SOP to make really great BBQ. The tiny door at the entrance of the smoker controls the temperature, and frequent sprays of H20 keep everything moist. Another thing I found out was that BBQ for Texans is "...just a lunch thing," I was told. "No one here eats BBQ for dinner." It takes a full morning and day's work to cook it up, and then it usually sells out by the end of lunch time. So now I get it, no BBQ for dinner because there physically is no BBQ at dinner. It makes sense.
After chatting it up with the insanely hospitable and friendly crew of La Barbecue, it was a pleasant discovery to actually find out that most of them had been a part of JMueller, and that La Barbecue is a reincarnation of JMueller. Well, not completely a reincarnation, maybe they would kill me for saying that. There is a new pit boss smoking and stirring up their scene now, who also had his hand over at the widely known Franklin BBQ before coming over to JMueller/La Barbecue. La Barbecue is also still in the Mueller family, as it is now run by the Mueller sister.
I never had a chance to taste the BBQ at JMueller to compare the two, but after my awesome experience, who cares. I accomplished my goal that day, and had plenty of meaty goodness leftovers to remind me of my victory later that night. La Barbecue hit the spot and it was good BBQ. Correction, it was damn great BBQ worth remembering and re-visiting for sure.
La Barbecue (formerly JMueller), 1502 S Lamar St, South Austin
http://labarbecue.com
You just can't go to Austin Texas and not have BBQ, so before I left San Diego my eye was on the prize to pick the most perfect destination to unleash my inner flesh-devouring carnivore. I was convinced without a doubt that the destination should and would be the JMueller BBQ trailer.
After walking up and down South Lamar street we landed at 1502 only to find another food trailer called "La Barbecue" in its place. I'll be honest my heart sunk. But it didn't last long. It was quickly lifted by the scent of savory meat and charred wood pouring out of a massive smoker, and the sight of a small handwritten sign placed next to a keg which spelled out 3 magical words, "Free Lonestar Beer". Coming from California where nothing is free, I thought it was a cruel joke. But as it turns out, it really was just free! I was positive at that very moment that I had hit the Texas gold mine.
We got there around 1:30, and the lunchtime pile up wasn't too bad. There were plenty of tented picnic tables scattered in front and about 8 people in line in front of us. But enough with those details, now for the menu. You can order BBQ by the slice, by the piece, by the pound and you have a ton of choices. Beef Brisket, Pork ribs, Beef short ribs, Pulled Pork, Turkey, and Housemade Sausages ranging from $12.98 - $17.98 per pound, and a few bucks for a sausage. For those of you that need some carbs and veggies to go with the meat you can order a sandwich topped with slaw and either Brisket, Pulled Pork, or Sausage. Or better yet, you can trump those options and go with the "El Sancho", which is a combination of all 3 meats.
By the time I was up to order the Beef Ribs were sold out, but I wasn't too concerned. I had the inside tip from one of the guys that worked there that the fatty brisket was the way to go, so as long as I could get my hands on some of that, my beef category was covered. You wouldn't believe this, but us 3 girls walked back to our picnic table with trays filled with about $70 worth of BBQ and a few sides.
 |
| Dug right right in. Couldn't wait for the photo opp. |
La Barbecue uses only oak that grows around locally for their smokers, and they start those bad boys up at 2:00 am every day. I would call that a major commitment. I think they just call that SOP to make really great BBQ. The tiny door at the entrance of the smoker controls the temperature, and frequent sprays of H20 keep everything moist. Another thing I found out was that BBQ for Texans is "...just a lunch thing," I was told. "No one here eats BBQ for dinner." It takes a full morning and day's work to cook it up, and then it usually sells out by the end of lunch time. So now I get it, no BBQ for dinner because there physically is no BBQ at dinner. It makes sense.
After chatting it up with the insanely hospitable and friendly crew of La Barbecue, it was a pleasant discovery to actually find out that most of them had been a part of JMueller, and that La Barbecue is a reincarnation of JMueller. Well, not completely a reincarnation, maybe they would kill me for saying that. There is a new pit boss smoking and stirring up their scene now, who also had his hand over at the widely known Franklin BBQ before coming over to JMueller/La Barbecue. La Barbecue is also still in the Mueller family, as it is now run by the Mueller sister.
I never had a chance to taste the BBQ at JMueller to compare the two, but after my awesome experience, who cares. I accomplished my goal that day, and had plenty of meaty goodness leftovers to remind me of my victory later that night. La Barbecue hit the spot and it was good BBQ. Correction, it was damn great BBQ worth remembering and re-visiting for sure.
Tuesday, April 9, 2013
When in Austin
It's been 2 days since I made my way back from what I will refer to as my gorgefest in Austin, and I am looking back at the trip and thinking of that song "Deep in the heart of Texas." I would definitely say that some stars are in fact big, bold, and bright. And then you might also encounter a few that are just lack luster...Deep in the heart of, in this case, Austin Texas.
It was my first visit to Austin so typical of most recreational and obsessive eaters, I did plenty of homework ahead of time. Probing past visitors, interrogating coworkers, reading every restaurant write up on the city possible. What I came up with was pretty much the most unachievable, unrealistic laundry list of 20 plus places to indulge between Downtown, SoCo, and South Austin. All seemed amazing, and I was determined to somehow eat my way through all of them within my 2 days in Austin.
Long story short, myself and 2 girlfriends made it to about 10 places, not all of which were even on my list. Some stops were intentional and then a few just popped up along the way by convenience, location and sheer hunger pangs. For those of you first-timers like myself who are looking to make the most of your limited time and more importantly, your taste buds while in Austin, here are some memorable spots that stand out as shining stars that I would recommend, as well as those that just don't meet the hype and that you should keep on the back burner.
La Barbecue and Uchi have full reviews. Click on the name of the restaurant to read more.
STARS
BBQ:
La Barbecue, South Austin
http://labarbecue.com/
- A BBQ trailer with loads of options and southern hospitality. Bring yourself, bring the friends, bring the family.You can get down and dirty. Get there early before things start selling out.
Sushi/Japanese:
Uchi, South Austin
http://www.uchiaustin.com/
- Fresh fish and contemporary hot and cold dishes with clean flavors. Presented beautifully and executed well. Quaint, casual, but sophisticated air. A great place for a cute date night, or a girls/guys night. Getting resos can be tricky and waits are long. Make your reso way in advance (Meaning, at least a month in advance to get a decent time slot.)
Cocktails/Wine Bar:
Peche, Downtown Warehouse District
http://www.pecheaustin.com
- Peche is more of a restaurant than a bar, but with a long bar that stretches down the length of the restaurant, you're likely to find yourself a seat, or three. 2 walls are fully lined with every liquor and spirit imaginable. Choose from creative cocktail concoctions, classic cocktails, and interesting wines. The drinks are slightly on the pricier side, but to find this euro bistro style, calm haven in the middle of the downtown chaos makes it worthwhile. I didn't eat, but I did find myself salivating over the mussels that were cleverly adorned with pieces of bone marrow that the gentleman next to me were slurping down. They have friendly bartenders, good music, and a great vibe. A great breath of fresh air. And next time I'm getting those mussels.
Bar:
Lustre Pearl, Rainey Street
http://lustrepearlaustin.com/
-One of the many old rustic bungalow turned bars on Rainey street, and this one is pretty charming with their rocking chairs out on the front porch and just enough back yard seating to make it a party. Honestly, you will feel like you are in a college bar when you cram your way through the crowd to order a drink, but what you'll find is actually a good mix of young and mostly older, mid 30's crowd, which is pretty typical of Rainey street. This is a laid back local bar good for conversation under the string lights and stars, and if you can't make or find good conversation, you can at least stare at (or talk about) one of the many people trying to hula hoop with beer in hand. Do yourself a favor though while you are there, and don't try to order anything fancy or you will end up with a disaster. Stick to beers, and your standard mixed drinks. Oh, and the best (smartest) thing about Lustre Pearl is that there is a taco food truck parked out back for the late night munchies.
BURN OUTS
Trendy/American:
Second Bar + Kitchen, Downtown Warehouse District
http://congressaustin.com
- A pretty large menu incorporating the typical fad ingredients and dishes. The food is approachable, but unfortunately execution and some logic seem to be lacking (I'll just leave you with this hint: warm avocado). The space is bright and light-hearted; feels like somewhere you would go for a casual work lunch. And if it was a work lunch, you may find that the table service may not be too impressive. But hey, if you don't like being checked on and you don't mind your your glass being empty, then maybe this could be your next lunch spot.
Trendy/American:
Swifts Attic, Downtown Warehouse District
http://www.swiftsattic.com/
- It may take a minute to find, but as the name suggests it's located upstairs in the old swift's building. You walk up to a buzzing restaurant with great energy, and the decor and the atmosphere are well thought out. It's dim, it's hip, the cocktail program is adventurous. The menu will intrigue and it will definitely speak to the "foodie" crowds. But don't come here if you are starving, because the menu just won't sing to you and the portions are so small it's almost offensive. Actually, it is offensive. Oh, and hopefully someone will tell the guy at the front to smile a little (and if he was a manager, shame on him.)
Seafood:
Perla's, SoCo
http://perlasaustin.com/
- Trust me you are going to end up at this restaurant if you spend a day in SoCo. I will guarantee it. Not just because it happens to be one of the only nicer dining establishments that you will come across in SoCo, but because their large, tree-shaded patio will call your name for a cold drink on a sunny day in Austin. Have a drink but beyond that, there's not much to see here. Specializing as a seafood and oyster bar, the menu is standard and safe, and the dishes are mediocre but enough to pass the "I'm satisfied" meal test. But when the check comes you may just find yourself feeling rather disappointed. For example, as an oyster lover a half dozen is hard to pass up, but at over $3 a pop, next time I'll save my oyster cravings (and money) for better and for more back in California.
American:
Banger's Sausage House, Rainey Street
http://bangersaustin.com/
- Let me tell you now that this is the only sit down restaurant you will find on all of Rainey Street, and the wait will likely be somewhere from 30 minutes to an hour long. With that said, it's not a shabby choice as you can enjoy one of the many beers they offer at the bar while you wait, and eventually you will get to sit inside or outside in a fun, communal seating environment and take in the Austin scene. You will also have the pleasure of perusing Austin's largest selection of sausages. All of Banger's sausages are made in-house and their selection includes traditionals like Bratwurst, Bockwurst, and Andouille as well as exotics and specialties such as Alligator Boudin, Duck Bacon and Fig, South Texas Antelope and Merguez, and even vegetarian sausages such as Beet and Goat Cheese. Everything comes out on butcher paper on a tray, which is a fun presentation, although slightly uneventful when the dish comes out taking up only 1/16 of the tray. Starting off with fried pickles and cheese curds, I found the batter to be heavy feeling and greasy on the palate. Of the two, I was beyond disappointed by the cheese curds, which resembled frozen fried mozzarella sticks from a drive through or late night greasy pub food. I am sad to say it didn't get much better from there.The Bockwurst lacked interest in texture and flavor, and the bread was the farthest thing from being pretzel- like. The dough wasn't chewy at all, just dense and bready. The BBQ Shrimp was also quite a failure. It was like a once frozen and then defrosted, microwaved culinary experiment gone array. The texture was completely off-putting: mushy, mealy and lacking all of that crunchy bounce and consistency that shrimp sausage should have. To top it off, it was paired with grits of a similar consistency which I found to be thick, pasty, and could have passed as wall spackle. The overall combination was just texturally unsound. There is a however a light at the end of this tunnel and not all is lost here. Banger's has an impressive beer selection of over 100 local, domestic, and imported microbrewed beers on tap and by bottle, and the taps are displayed on the wall in a heavenly fashion behind the bar. They offer daily rotating beers as well. You will find the bartenders to be kind, knowledgeable and helpful with making choices so if are into your beer, it's highly worth the visit.
It was my first visit to Austin so typical of most recreational and obsessive eaters, I did plenty of homework ahead of time. Probing past visitors, interrogating coworkers, reading every restaurant write up on the city possible. What I came up with was pretty much the most unachievable, unrealistic laundry list of 20 plus places to indulge between Downtown, SoCo, and South Austin. All seemed amazing, and I was determined to somehow eat my way through all of them within my 2 days in Austin.
Long story short, myself and 2 girlfriends made it to about 10 places, not all of which were even on my list. Some stops were intentional and then a few just popped up along the way by convenience, location and sheer hunger pangs. For those of you first-timers like myself who are looking to make the most of your limited time and more importantly, your taste buds while in Austin, here are some memorable spots that stand out as shining stars that I would recommend, as well as those that just don't meet the hype and that you should keep on the back burner.
La Barbecue and Uchi have full reviews. Click on the name of the restaurant to read more.
STARS
BBQ:
La Barbecue, South Austin
http://labarbecue.com/
- A BBQ trailer with loads of options and southern hospitality. Bring yourself, bring the friends, bring the family.You can get down and dirty. Get there early before things start selling out.
Sushi/Japanese:
Uchi, South Austin
http://www.uchiaustin.com/
- Fresh fish and contemporary hot and cold dishes with clean flavors. Presented beautifully and executed well. Quaint, casual, but sophisticated air. A great place for a cute date night, or a girls/guys night. Getting resos can be tricky and waits are long. Make your reso way in advance (Meaning, at least a month in advance to get a decent time slot.)
Cocktails/Wine Bar:
Peche, Downtown Warehouse District
http://www.pecheaustin.com
- Peche is more of a restaurant than a bar, but with a long bar that stretches down the length of the restaurant, you're likely to find yourself a seat, or three. 2 walls are fully lined with every liquor and spirit imaginable. Choose from creative cocktail concoctions, classic cocktails, and interesting wines. The drinks are slightly on the pricier side, but to find this euro bistro style, calm haven in the middle of the downtown chaos makes it worthwhile. I didn't eat, but I did find myself salivating over the mussels that were cleverly adorned with pieces of bone marrow that the gentleman next to me were slurping down. They have friendly bartenders, good music, and a great vibe. A great breath of fresh air. And next time I'm getting those mussels.
Bar:
Lustre Pearl, Rainey Street
http://lustrepearlaustin.com/
-One of the many old rustic bungalow turned bars on Rainey street, and this one is pretty charming with their rocking chairs out on the front porch and just enough back yard seating to make it a party. Honestly, you will feel like you are in a college bar when you cram your way through the crowd to order a drink, but what you'll find is actually a good mix of young and mostly older, mid 30's crowd, which is pretty typical of Rainey street. This is a laid back local bar good for conversation under the string lights and stars, and if you can't make or find good conversation, you can at least stare at (or talk about) one of the many people trying to hula hoop with beer in hand. Do yourself a favor though while you are there, and don't try to order anything fancy or you will end up with a disaster. Stick to beers, and your standard mixed drinks. Oh, and the best (smartest) thing about Lustre Pearl is that there is a taco food truck parked out back for the late night munchies.
BURN OUTS
Trendy/American:
Second Bar + Kitchen, Downtown Warehouse District
http://congressaustin.com
- A pretty large menu incorporating the typical fad ingredients and dishes. The food is approachable, but unfortunately execution and some logic seem to be lacking (I'll just leave you with this hint: warm avocado). The space is bright and light-hearted; feels like somewhere you would go for a casual work lunch. And if it was a work lunch, you may find that the table service may not be too impressive. But hey, if you don't like being checked on and you don't mind your your glass being empty, then maybe this could be your next lunch spot.
Trendy/American:
Swifts Attic, Downtown Warehouse District
http://www.swiftsattic.com/
- It may take a minute to find, but as the name suggests it's located upstairs in the old swift's building. You walk up to a buzzing restaurant with great energy, and the decor and the atmosphere are well thought out. It's dim, it's hip, the cocktail program is adventurous. The menu will intrigue and it will definitely speak to the "foodie" crowds. But don't come here if you are starving, because the menu just won't sing to you and the portions are so small it's almost offensive. Actually, it is offensive. Oh, and hopefully someone will tell the guy at the front to smile a little (and if he was a manager, shame on him.)
Seafood:
Perla's, SoCo
http://perlasaustin.com/
- Trust me you are going to end up at this restaurant if you spend a day in SoCo. I will guarantee it. Not just because it happens to be one of the only nicer dining establishments that you will come across in SoCo, but because their large, tree-shaded patio will call your name for a cold drink on a sunny day in Austin. Have a drink but beyond that, there's not much to see here. Specializing as a seafood and oyster bar, the menu is standard and safe, and the dishes are mediocre but enough to pass the "I'm satisfied" meal test. But when the check comes you may just find yourself feeling rather disappointed. For example, as an oyster lover a half dozen is hard to pass up, but at over $3 a pop, next time I'll save my oyster cravings (and money) for better and for more back in California.
American:
Banger's Sausage House, Rainey Street
http://bangersaustin.com/
- Let me tell you now that this is the only sit down restaurant you will find on all of Rainey Street, and the wait will likely be somewhere from 30 minutes to an hour long. With that said, it's not a shabby choice as you can enjoy one of the many beers they offer at the bar while you wait, and eventually you will get to sit inside or outside in a fun, communal seating environment and take in the Austin scene. You will also have the pleasure of perusing Austin's largest selection of sausages. All of Banger's sausages are made in-house and their selection includes traditionals like Bratwurst, Bockwurst, and Andouille as well as exotics and specialties such as Alligator Boudin, Duck Bacon and Fig, South Texas Antelope and Merguez, and even vegetarian sausages such as Beet and Goat Cheese. Everything comes out on butcher paper on a tray, which is a fun presentation, although slightly uneventful when the dish comes out taking up only 1/16 of the tray. Starting off with fried pickles and cheese curds, I found the batter to be heavy feeling and greasy on the palate. Of the two, I was beyond disappointed by the cheese curds, which resembled frozen fried mozzarella sticks from a drive through or late night greasy pub food. I am sad to say it didn't get much better from there.The Bockwurst lacked interest in texture and flavor, and the bread was the farthest thing from being pretzel- like. The dough wasn't chewy at all, just dense and bready. The BBQ Shrimp was also quite a failure. It was like a once frozen and then defrosted, microwaved culinary experiment gone array. The texture was completely off-putting: mushy, mealy and lacking all of that crunchy bounce and consistency that shrimp sausage should have. To top it off, it was paired with grits of a similar consistency which I found to be thick, pasty, and could have passed as wall spackle. The overall combination was just texturally unsound. There is a however a light at the end of this tunnel and not all is lost here. Banger's has an impressive beer selection of over 100 local, domestic, and imported microbrewed beers on tap and by bottle, and the taps are displayed on the wall in a heavenly fashion behind the bar. They offer daily rotating beers as well. You will find the bartenders to be kind, knowledgeable and helpful with making choices so if are into your beer, it's highly worth the visit.
Monday, April 1, 2013
This is my tale about what I do best: Eat N Wander
It's April Fool's Day 2013, and today is as good a day as any to start a food blog, right?
This is the tale of my personal growth and my continued work in progress around finding my voice in the food world. My life is enlightened by food, and everything food is my passion. Who am I? First, let me state that I am not a culinary expert. Truth be told, I aspired to be a chef once upon a time, leading me down the path of culinary school and then to work on the line in a French kitchen. What I quickly discovered was not only was I not as whole-hearted as I had once dreamed I would be, but each day I felt like I was trapped behind closed doors. I yearned to taste the finished dishes, burst through the doors, and strike up conversation with the patrons about their meal and get their opinions. And bottom line was this; the life of a cook was tough, the hours were long, and I'll be the first to admit that I just didn't have enough of the skill to live it or passion to actually create it.
But what I did have was an insane amount of appreciation for those chefs and cooks who had the ability to transform a simple ingredient into one of life's most memorable moments, and I had an insatiable craving and passion to enjoy food in all of its forms, textures, aromas, and flavors. This fascination is something that has never changed.
But what I did have was an insane amount of appreciation for those chefs and cooks who had the ability to transform a simple ingredient into one of life's most memorable moments, and I had an insatiable craving and passion to enjoy food in all of its forms, textures, aromas, and flavors. This fascination is something that has never changed.
Next, let me also say that I do not call or consider myself a "foodie". I just love to eat. It's as simple as that and I don't need a self-proclaimed title to remind me of that fact.
Who I am is just a girl with a big appetite, a lot of curiosity, and a strong desire to share with you my love affair and infatuation with all things food. Well, make that food and drink, and service is right up there too. I live to eat and wander exploring the new and rekindling the old. And it's definitely not always going to be pretty or glamorous.
Everyone knows that with dining out there's always going to be the good, the bad, the ugly. And somewhere down that journey you find the diamonds. Some days the diamond comes in the form of the most beautifully executed and presented 10 course meal. Other days, it comes as the most delightfully greasy pizza from a hole in the wall. I enjoy good food but more importantly like most of you, I also live a real-life, and I don't always make the best food choices. Some days, I'm thrilled just fixing up a top ramen with a poached egg, and it will truly seem like the best thing I ate all week. It's moments like these when I am reminded of my culinary school days where we would cook elaborate dishes by day, and then live off of burritos and burgers by night. If this odd behavior doesn't resonate with you, you likely haven't worked in a kitchen or a restaurant because I am certain I am not alone.
My point is this. My goal is to share with you the real experiences I have as I taste my way through life wherever that may lead me, and hopefully give you better insight into making your own experiences.
I have a lot to say and a lot to share, and you can agree or disagree. So ask many questions and give feedback. This is where my food blogging journey begins.
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