Cafe Josie’s April ‘Wine Me Dine Me’ dinner was killer. Five courses and no fluff. 1: Walnut, Dried Pear and Gorgonzola Focaccia with Field Greens. 2: Lobster in Coconut Tomato Broth. 3: Mesquite Seared Yellowfin Tuna with Mango Jicama Slaw (pictured). 4: Roast Pork Tenderloin with Pineapple Pasilla Chile and Rum Roasted Yams. 5: Beef Tenderloin with Ancho Blackberry Jus and Poblano Parsnips. That’s five, how about one more? Raspberry Sorbet for dessert.
The tables are out on the sidewalk and the towering bar doors are open. It’s alfresco dining season in Austin and Annie’s has all the right equipment. I popped over on Friday (76 degrees and Sunny) to check things out. It seems they are still working on finding the right staff combination. Just about all […]
My world is upside down. Right when I am hearing mixed reviews about the current state of Wink (one of my long standing favorites), I happen into Jeffery’s. To be honest, I had left this place for dead quite a few years ago. But, like a flambeed Phoenix rising from the ashes, Jeffrey’s is back on my radar.
Honestly, I wasn’t sure what to expect when I walked in the door. There has been some chatter about this place. The decor is modern, brightly colored and slightly kitschy. It doesn’t scream contemporary interior Mexican, though it didn’t take long for me to get focused. About as long as it took for the salsa to arrive: Green Apple and Habanero Chili. Brilliant. Why haven’t I tasted this before? And, the hits just kept on coming. Chef Rene Ortiz has got chops. He returned to TX from the bright lights and busy restaurants of NYC to open my eyes to what Mexican food can be.
Some call this approach “tablecloth BBQ”. They usually don’t mean it in a nice way. I don’t think you need to be cooking in a dirt floor shack with an old pit to produce tasty BBQ. Case in point, Lamberts Downtown BBQ. Their slow roast meats have an updated twist on old-style “Q”: Brown Sugar and Coffee Rubbed Brisket, Maple and Coriander Crusted Pork Ribs, Achoite and Lime Rubbed Chicken (Combo plates $12-$16). A trio of house made sauces come on the side. Unlike some other BBQ places that don’t even have forks, Lamberts has a full menu for those who prefer to munch on things that didn’t have hoofs: Deviled Eggs, Green Chili Queso, Broiled Oysters, Soups and Salads.
I just got Franked. Again. It’s almost silly to say that they moved into the old Starlight space because it feels more like their own now. Gotta dig that modified “Come and Take It” print over the bar. Frank’s original three-prong attack is still in place: dogs, coffee and general store. Coffee seems to be moving front and center as Tyler Wells, their Barista, just placed regionally and is headed to the United States Barista Championship April 15-18 in Anaheim, CA.