Imported Spanish Meat & Cheese Board
Idiazabal | Manchego | Mahon | Nevat | Serrano Ham | Spanish Chorizo | Honeycomb | Grapes

This was a nice selection of meats and cheese to start our meal off. Wide variety of cheeses, from sharp to mild, and hard to soft. Fresh, crisp fruits helped to cut the flavors.

Roses and Spice
Ancho Reyes Chili Liquor | St Germaine Elderflower Liqueur

This cocktail was light and refreshing, with a delicate lingering of floral taste. Still managed to maintain a memorable, spiced taste amidst the almost sparkling consistency.

Flash Fried Goat Cheese
Goat Cheese | Lavender Honey | Onion Marmalade

The cheese-filled centers were decadently creamy with a mild flavor. The crunchy texture of the exterior complemented this texture nicely. The onion marmalade was a bit overpowering in strength.

Stuffed Piquillo Peppers
Crab | Manchego | Fire-Roasted Peppers | Capers

The crab and cheese stuffing was wonderfully flavorful, and the peppers were roasted to an enjoyable softness without becoming shapeless and mushy.

Empanadas
Spinach | Mushroom | Manchego | Piquillo Pepper Sauce

The pastry shell was perfectly flaky and piping hot. The vegetable stuffing inside was creamy and flavorful. Nothing groundbreaking about this combination, but it was made well.

White Sangria
House White Wine | Cognac | Summer Fruit

Made and blended in-house, this cocktail was a nice break from all the flavors encountered thus far. The ice cubes were made from ingredients in the sangria, adding flavor instead of diluting it as they melted. The sangria tasted refreshing but a bit bland.

Tuna & Watermelon Crudo
Tuna | Watermelon | Lemon Vinaigrette

This was one of the more surprisingly delightful dishes of the night. The similarity in color belied the drastic difference of texture and taste, but the tuna slices atop watermelon slices came together in harmony. The quality of fish tasted sashimi-grade, and the watermelon was juicy and sweet.

Peppered Cucumber
Hendrick’s Gin | St Germaine Elderflower Liqueur | Cucumber

Another great cocktail on the menu. The freshly cracked pepper atop floating cucumber slices made for an appealing contrast in taste, and the gin was served chilled and smooth.

Grilled Pork Roulade
Pork Loin | Serrano Ham | Mahon Cheese | Mojo Verde

Seared Beef Tenderloin
Beef Tenderloin | Roasted Garlic Aioli

One of the favorite dishes of the evening, the quality/cut of the meat was incredible.

Spanish Potatoes
Yukon Gold Potatoes | Brava Sauce | House Aioli

These potatoes were perfectly sized for snacking, and because of this were also able to capture copious amounts of the sauces they were served with. The brava sauce added warmth to the dish, and the aioli was wonderfully creamy.

Tecoffe Hottie
Avion Espresso Tequila | Ancho Reyes Chili Liqueur | Fresh Cream

The tequila was welcoming and smooth, while the espresso tasted sweet and not at all bitter. The cream made this light cocktail feel decadent, with a hint of chocolate. A delicious end to an overall superb experience.

Ambiance
Dimly lit
Cozy/romantic
Clean
Hip

Service
Knowledgeable
Prompt
Friendly

Tidbits
Welcome events of larger size
Prime location downtown
Affordable compared to similar venues

Background of Some of the Ingredients Mentioned

A number of unique and intriguing ingredients were used in the dishes and drinks sampled during this visit to Malaga Tapas & Bar, warranting a deeper look into their origins, uses, and flavors.

Idiazabal: This is a traditional, farmhouse hard cheese made from raw milk of Latxa or Carranzana sheep in the Basque and Navarra regions of northern Spain. With its characteristic smoky flavor, derived from the cheese being traditionally smoked over beechwood, hawthorn, or cherry, Idiazabal lends an earthy richness to the cheese board.

Ancho Reyes Chili Liqueur: Hailing from Mexico, this liqueur is made from ancho and poblano chilis, which are known for their deep, rich flavor and mild to medium heat. The distinct spiciness it brings to the “Roses and Spice” cocktail is balanced by its inherently sweet, smoky undertones.

Lavender Honey: Honey infused with lavender brings floral undertones and sweetness to dishes. In the context of the flash-fried goat cheese, it serves as a sweet counterpoint to the savory cheese and tangy onion marmalade.

Piquillo Peppers: These peppers are a variety of chili traditionally grown in Northern Spain. Known for their sweet and slightly spicy flavor, they serve as a delightful casing for the crab and Manchego stuffing in the stuffed Piquillo peppers.

Mahon Cheese: Mahon cheese is a cow’s milk cheese from Menorca, Spain. Its buttery and slightly sharp flavor works beautifully with the crab in the stuffed Piquillo peppers and in the empanadas with spinach and mushroom.

Avion Espresso Tequila: This is a blend of Avion Silver Tequila with Italian espresso, creating a liqueur with a balance of roasted Italian espresso and agave-forward tequila notes. In the Tecoffe Hottie, this unique blend creates a full-bodied cocktail with a smooth finish and a hint of sweetness.

Mojo Verde: Translated as ‘green sauce,’ Mojo Verde is a Spanish sauce made primarily of garlic, parsley, or cilantro. Used in the grilled pork roulade, it adds a punchy, herbaceous note that pairs well with the richness of the pork and cheese.

<p>The post Malaga Tapas & Bar Tasting Event first appeared on AustinFoodRatings.com.</p>

Food (9/10)

(9/10) New England Clam Chowder with Oyster Crackers.
This ‘bowl of love’ was fantastic.  Heidi Garbo is the owner and she bragged that the chowder was her Grandmother’s recipe.  (I would have given it a 10 if I was on the beach in New England perhaps.  Best I have had in Austin though!)  The chowder is velvety smooth and rich but, not too rich.  You will taste the faint flavor of Sherry in the bowl of goodness with potatoes and ample clams.  Don’t shortcut me on clams!  And they didn’t.  It is served with micro greens on the top.  Nice dish.

(5/10) Clam Fritters
Their very light fritters are much more like beignet batter.  They were warm and I am sure they were good.  I just have no palate for beignets.  Sorry.

Service (N/A):

I was there for lunch and they only offer counter service at lunch.  In the evenings they have wait staff.

Ambiance (8/10)

Very seaside and New England feel to the little place.  Tucked away in a strip center on the road less traveled sits Garbos. When you walk in you feel like you are on the streets in Cape Cod or the like.  Cape Cod gray-colored tables with white walls that are wainscotted with brick.  It had a nice seaside cafe feel.  A roll of paper towels and a candle can be found on each table during lunch hours. This is currently their only retail restaurant but, they have traveling food trailers.  You know never know where they will show up.  (Check their websites for the locations each week.)

They were are the Art Alliance exhibit downtown this weekend on Cesar Chavez.  I was glad to see them there and Sophie Garbo let me know that Heidi is expanding the main location to include an oyster bar.  Hot diggity!  I love oysters.  They also offer wine and food pairings in the evenings.  I like the ambiance for lunch.  I will have to go back and check out dinner, especially with the expansion.

Some of their entrees include Cherrystone Clams, New Orlean Barbecue Shrimp, Fried fish Sandwich, “Connecticut” Lobster Roll,  “Maine Lobster Roll” (and there is a difference.  I remember that from my travels to New England) Grilled Tuna, and I want to try the Seared Taylor Bay Scallop Roll. They have local beer & wine selections for your pleasure.  Just check the chalkboard when you go in.

More Information on the Reviewed Dishes

New England Clam Chowder: A hallmark of New England cuisine, this chowder’s roots run deep into the region’s history, where it served as a hearty and nutritious meal for fishermen. Clam chowder is known for its creamy base, enriched with potatoes and onions, and generous portions of tender clams. What sets Garbos’ version apart is the faint flavor of Sherry. This fortified wine adds an extra layer of complexity, elevating the chowder from a comforting staple to a gourmet delight. A garnish of microgreens adds a pop of color and a fresh, slightly peppery note that contrasts beautifully with the soup’s creaminess.

Clam Fritters: Fritters are a versatile dish that can be found in various cuisines around the world. In New England, they’re often filled with seafood such as clams. Garbos’ take on clam fritters is reminiscent of a beignet, a type of deep-fried pastry. While this light, airy batter might not appeal to everyone, it serves as a subtle vessel for the flavorful clams within, allowing the seafood to take center stage.

Cherrystone Clams: Named after Cherrystone Creek, Virginia, these clams are known for their sweet, briny flavor and tender texture. Whether steamed, grilled, or served raw on the half shell, they’re a seafood lover’s delight.

New Orlean Barbecue Shrimp: While not native to New England, the addition of this dish underlines Garbos’ commitment to providing a wide range of seafood options. This iconic Southern recipe typically features plump shrimp cooked in a tangy, buttery sauce laced with spices.

Lobster Rolls: There’s perhaps no dish more emblematic of New England than the lobster roll. Garbos offers both the “Connecticut” and “Maine” variations. The former typically features warm lobster tossed in melted butter, while the latter involves cold lobster mixed with mayonnaise. These two styles represent the friendly culinary rivalry between the two states.

Seared Taylor Bay Scallop Roll: Scallops, with their sweet, delicate flavor and tender texture, are a fantastic alternative to traditional lobster rolls. The choice to sear the scallops intensifies their sweetness and adds a delicious caramelized crust.

Reviewed by Linda for Austinfoodratings.com

<p>The post Garbo’s Review first appeared on AustinFoodRatings.com.</p>

Food (9/10)

(9/10) Hummus and Pit
Fresh, homemade pita and the hummus is very good. Quality oil was used and made with love.

(10/10) Lamb Gyro
Served in fresh pita bread wrapped with tzatziki, lettuce, onions and fresh tomatoes. Mmmm.

The best I have had in ATX. And the thing is HUGE. Enough to feed me three times, I kid you not. Usually, gyro meat gives me indigestion. (Arrgh). Not so with this gyro. I loved the seasoning on the meat. It was cooked to perfection~tender, juicy and succulent. I kept eating it long after being full because it was just so delish!

(9/10) Pasticcio
Macaroni, beef with bechamel. Served with salad and fries. This was giant. It was very good. It was my first time to have this authentic dish. I will order it again.

Service (8/10)

I went a couple of times when they first opened and they were trying to get the ordering system down. Since going back the service did improve.

Ambiance (7/10)

Located in the funky north Austin center where Ross’ Old Time Cafe is. The building has been a couple of different restaurants in the last 10 years. As a result, the decor is a bit eclectic. They had a beached boat lit up with blue lighting in the front of the place but, City of Austin made them remove it. Really? I miss it.
The owner is Greek and so is the cook, Orestis Stavrole – charming, accommodating, engaging, and just an all-around nice person.
There are 7 reasonably priced lunch specials, and tea is included with your lunch. Lunch dishes are served with a small salad, fries, tzatziki, and pita. You just can’t go wrong and the portions are generous.

They have 25 red wines from Italy, Greece and California. Very nice selection for such a small place. 14 different beer and sodas too.

Other menu items include Pork chops, pork ribs, pork kabobs, and specialty pizzas, too. I like taking people to this little neighborhood hangout. Great food, good company, and easy access.

Some Background on the Food in this Review

Hummus and Pita: Hummus, a staple in Mediterranean cuisine, is a creamy spread made from ground chickpeas, sesame seed paste (tahini), lemon juice, and garlic. The quality of the oil used is crucial, as it can elevate the hummus from simply tasty to truly exceptional. The restaurant pairs this with homemade pita, a soft, round bread that serves as the perfect scoop for the hummus. It’s a testament to the attention to detail and the emphasis on fresh, homemade components.

Lamb Gyro: The gyro is a beloved Greek fast-food dish, usually served wrapped in a pita with various fillings. Here, the lamb gyro, seasoned to perfection and cooked until tender and juicy, is paired with tzatziki, lettuce, onions, and fresh tomatoes. Tzatziki, a tangy yogurt-based sauce with cucumber, garlic, and dill, complements the savory lamb, adding a refreshing contrast that makes the gyro even more enjoyable. Its substantial size underscores the value and hearty nature of the dish.

Pasticcio: Often considered the Greek version of lasagna, pasticcio is a layered baked pasta dish. It typically includes a layer of tubular pasta, a meat filling flavored with tomato and cinnamon, and a luxurious béchamel sauce topping. Served with a side salad and fries, the dish offers a delightful exploration of Greek cuisine’s comforting and hearty aspects. It’s an excellent introduction to less well-known Greek dishes and illustrates the depth and variety of the cuisine.

Reviewed by Linda for Austinfoodratings.com

<p>The post Santorini Cafe Review first appeared on AustinFoodRatings.com.</p>

Restaurant: Sway
Location: South Austin, 1417 South First Street, Austin, TX 78704
Phone: (512) 326-1999
Price: Appetizers – $6 to market price; Entrees – $13 to market price; Desserts – $3 to $12
Hours: Sun-Wed 11am to 10pm; Thurs-Sat 11am – 11pm

Food (8/10)

(8/10) Satay
A combination of charcoal grilled pork, shrimp and tofu served with kewpie mayo, red chili peanut sauce, and Sway’s salt and pepper combination (schezuan pepper and fermented bean paste). The dish is simply prepared, with the pork and shrimp charred on the grill while the tofu combined a velvety texture with a charred, crisp exterior. The accompaniments exploded various flavors with the salt and pepper combination standing out. The pepper offered slow, deep spice note. Sway uses this combination in many of its dishes.

(8/10) Pad Kwetio
Sway offers 3 various noodle dishes. This dish utilizes wide rice noodles with pork belly, Chinese broccoli, tofu and black wok water (which tasted like a combination of soy sauce infused with various Asian flavors (ginger, lemongrass, etc)). The wide noodles soaked up much of the sauce. The pork belly was crisp, the tofu was soft and smooth, and the Chinese broccoli was barely cooked through, offering a great textural contrast.

(9/10) Son in Law
Sway’s signature dish involves braised pork shoulder, thick soy sauce, chili vinegar, and a crispy soft-boiled farm egg. A soft-boiled egg is rolled in panko and quickly fried, then split open and served on top of the pork. The dish also is topped with Thai basil and crispy shallots. As typical with Thai cuisine, the dish enhances sweet-spicy-salty-bitter-sour basics, with this dish focusing more on the spice from the chili vinegar and saltiness from the thick soy. The oozing egg yolk cuts through the dish with a savory note.

(8/10) Blue Crab Fried Rice
Sway offers 4 different variations of fried rice (blue crab, beef, chicken, and vegetable). Their fried rice differs from the fried rice you’d typically get at Chinese restaurants because it isn’t soaked in soy sauce. The blue crab fried rice is flavored with lemongrass, ginger, snow peas, scallions, Thai basil and scrambled eggs. The blue crab is generous within the dish. A light rice dish that serves as a great side course for the various curries and stir-fries on the menu.

(9/10) Salt and Pepper Cuttlefish
Another segment of Sway’s menu is its salt & pepper fried dishes. For now, Sway offers blue prawns, cuttlefish, tofu, and lobster. The lobster dish is usually one 1.5-2 lb lobster and typically is priced in the $40 price range. Cuttlefish is similar in texture to squid/calamari. The portions are larger than calamari, yet it remains tender. Cuttlefish is fried in a rice flour mixture and then mixed with the Schezwan pepper and fermented bean paste mix. It came served with a chili dipping sauce but it’s really unnecessary as you get plenty of flavor from the salt and pepper combination.

(8/10) Coconut Lychee Sorbet
For dessert, Sway offers a selection of single-scoop sorbets and ice creams for $3. Flavors include coconut lychee sorbet, mango calamansi sorbet (a citrus fruit native to the Philippines), milk chocolate 5 spice ice cream, avocado sorbet, condensed milk ice cream, and cashew caramel swirl ice cream. Their composed dessert dishes take classic ideas and spin a Thai twist to them (semifreddo, affogato, panna cotta, etc). The coconut lychee sorbet was a simple, clean finish to the meal, with the citrusy lychee being the stronger component of the dish. Crunchy amaranth (a type of grain) sits on the bottom of the dish, offering a good textural contrast.

(7/10) Service

We dined on a Friday evening, around 9pm. The restaurant was incredibly busy and had a wait time of about 60-90 minutes. Sway does have a bar that serves various Asian beers, sake, and a variety of teas, coffee, and drinking vinegars so one can spend some time there before a table is ready. Service is efficient at the beginning as water are quickly served, an introduction is given on the menu, and drink/appetizer orders are taken. Though due to the heavy volume at the restaurant, there can be a wait for food and drink orders. For the most part, the wait staff does a good job keeping guests informed. As the night winds down, the level of attention picks up so it’s possible this is just a restaurant learning to handle its high volume.

(9/10) Ambiance

Sway is an open restaurant with a modern, sleek decor, with somewhat loud music blasting through the speakers. It can be loud at times so it may be difficult for larger parties to hear each other but can be ideal for parties of 2. The bar offers a few seats and you can order both food and drink there. There’s a section of tables outdoors, which would be inviting on cooler summer nights. The tables within the restaurant lead to communal seating as 3-4 parties will be seated at each table. The prime seats would be at the kitchen counter with the main attraction being the open kitchen as you can see chefs do their thing right in front. In a short time, Sway has gathered quite a following as most evening nights involve an hour or so wait. In the end, Sway offers exotic flavors and a more modern take on Thai food in a modern setting. With the chefs of La Condesa taking the reins here, it seems like Sway will be a permanent hot spot in the South First Street dining scene.

More About the Food in this Review

Satay: Originating from the Indonesian islands, satay is a popular Southeast Asian dish featuring skewered and grilled meats. It’s typically served with a peanut sauce and sometimes accompanied by rice cakes and cucumber salad. The word “satay” is thought to be derived from the Indonesian term “sate,” and the dish is believed to have been inspired by Middle Eastern kebabs, introduced by Muslim traders.

Pad Kwetio: Also known as “pad see ew” or “phat si-io,” this dish is a staple in Thai cuisine. It features wide rice noodles stir-fried with protein (commonly chicken, beef, or pork), Chinese broccoli, and dark soy sauce. It’s thought that the dish was influenced by Chinese immigrants in Thailand, incorporating elements from Chinese stir-fry into local Thai ingredients.

Son-in-Law: This is a traditional Thai dish, named “Khai Look Koei” in Thai, which translates to “son-in-law eggs.” The quirky name is believed to originate from a warning given to new sons-in-law to treat their wives well, or their own ‘eggs’ could end up cooked like the dish – deep-fried. The dish typically consists of deep-fried hard-boiled eggs topped with a sweet and spicy tamarind sauce, often garnished with fried shallots and cilantro.

Blue Crab Fried Rice: While fried rice (khao pad) is ubiquitous in many Asian cuisines, the addition of blue crab is a specialty often found in coastal areas of Thailand. This ingredient elevates the dish and reflects the region’s abundant seafood. The use of jasmine rice, fish sauce, and local vegetables like scallions and Thai basil reflects the country’s agricultural resources and culinary traditions.

Salt and Pepper Cuttlefish: Originating from Chinese cuisine, salt and pepper dishes typically involve frying the main ingredient (like cuttlefish, a close relative of squids and octopuses) in a light batter and then tossing it in a mixture of salt, pepper, and other seasonings. Cuttlefish dishes are common in coastal regions of Asia, especially China, where the ingredient is appreciated for its unique texture and taste.

Coconut Lychee Sorbet: While sorbet is originally a Western concept (with origins in France), Asian flavors like coconut and lychee have been incorporated into the dessert in recent years. Lychee, a sweet and floral fruit, is native to Southeast Asia and China, and coconut is a prevalent ingredient in these regions as well. The fusion of these ingredients into a sorbet exemplifies how global influences can adapt traditional food forms.

Reviewed by Shaun, AustinFoodRatings.com

<p>The post Sway Review first appeared on AustinFoodRatings.com.</p>

Restaurant: El Alma
Location: South Austin, 1025 Barton Springs Road, Austin, Texas 78704
Phone: (512) 609-8923
Price: $8 – $18
Hours: Sun-Mon 11am – 9 pm, Tues – Thurs: 11:00 am -10:00 pm, Fri-Sat 11am – 11pm

Food (7/10)

(8/10) Enfrijoladas
Tinga de pollo, black bean chipotle cream, queso fresco and pico. Served with corn slaw, avocado and white rice. This dish was mild and superb at the same time, with a nice presentation. The black bean chipotle cream sauce was mild but, flavorful. The texture was smooth and pleasing to the palate. The corn slaw was very good. I have never seen it served with avocado on top. The avocado was the perfect ripeness.

(9/10) Camaron Relleno Shrimp
Corn, mushroom and jack stuffed poblano. Chipotle salsa and crema. Served with corn pudding, corn slaw and queso fresco. The presentation was easily a 10. There were many big, succulent shrimp in this relleno – one in every bite! The Relleno sat in a chipotle salsa and crema bath. . Their chipotle is stellar, and I am not even a huge fan of chipotle because it is usually over-used! The corn pudding was a marvelous compliment and delicious too. The slaw was crunchy, not too sweet and served with queso fresco on it. We’d order this again and again.

(9/10) Tortilla Crusted Crab Cake
With jalapeño pecan pesto, nopalito salad, queso fresco and spinach. A crowd favorite, we really enjoyed this dish! There was the right amount of crunchiness over the crab cake, and the jalapeno pecan pesto rocked. It was truly a fantastic pairing of flavors. And that Nopalito salad with spinach was muy delicioso.

(3/10) Empanadas
Corn masa filled with mushrooms and cheese. Served with salsa picosa and guacamole. This dish was really disappointing compared to all of the wonderful other dishes we shared. The masa lacked in flavor.

Their Guacamole was made table side and was excellent. A few words must be said about the two salsas they serve at every table. The green salsa is like a tomatillo with lime. Way, too much lime. It is tart and was displeasing. The red-smoked salsa was very good. And their chips have the right amount of thickness and crunch.

Service (9/10)

We were there at approximately 1:00 pm and there were just a few other diners. We were greeted promptly and seated immediately. Our server enjoyed his job, he knew the menu very well and offered ideas and suggestions. He took our orders, checked back with us frequently and did a great job. The server had to go up and down the stairs many times to meet our needs when we drank and dined on the patio and never seemed to mind it.

Ambiance (9/10)

This is another uniquely Austin kind of place with a great menu. We dined inside for lunch during our first time there and then outside on the patio in early November. Both were just great. The location is great; right on Barton Springs. There are just a few front parking spaces and more in the back, up the hill. The place does not look like much from the outside, but the inside offers a unique Latin flare with indoor and patio dining. There is a full bar and a water fountain wall inside on the main level.
Note: If you dine on the patio it is a trek to the bathrooms. It’s ok though because the view from the patio is worth it!

Background on the Food in this Review

Enfrijoladas: Originating from Mexico, enfrijoladas are a type of enchilada dish made by filling tortillas with various ingredients like chicken (tinga de pollo), cheese, or vegetables, and then covering them in a sauce made primarily from pureed beans (frijoles). These sauces often incorporate additional flavors such as chipotle to bring depth and spice to the dish. Traditionally, enfrijoladas are garnished with crumbled queso fresco and served alongside accompaniments like avocado, rice, and slaw.

Camaron Relleno Shrimp: This dish is a variation on the classic Mexican dish, chiles rellenos, where poblano peppers are stuffed, battered, and fried. In this version, shrimp, corn, mushrooms, and jack cheese are used as the stuffing for the poblano pepper. The pepper is then typically served with a chipotle salsa and crema (a Mexican style cream), providing a smokey, creamy, and slightly spicy counterpoint to the sweet shrimp and vegetables.

Tortilla Crusted Crab Cake: A fusion of American and Mexican cuisines, this dish involves making a traditional crab cake, but with an exterior crust made from crushed tortilla chips. This gives the crab cake a uniquely crunchy texture and adds a subtle corn flavor. The crab cake is served with jalapeño pecan pesto, nopalito salad (a salad made from prickly pear cactus pads), queso fresco, and spinach.

Empanadas: Empanadas are a type of pastry that is popular in many Latin American countries, including Mexico. They are typically made by filling a dough (often corn masa) with a variety of ingredients, such as meats, cheeses, or vegetables, and then baking or frying them. The result is a handheld dish with a crispy exterior and a flavorful, savory interior.

Reviewed by Linda, AustinFoodRatings.com

<p>The post El Alma Review first appeared on AustinFoodRatings.com.</p>

Restaurant: Elizabeth Street Cafe
Location: South Austin, 1501 South 1st Street Austin, TX 78704
Phone: (512) 291-2881
Price: $8 – $20
Hours: 8am – Late, 7 days a week

Food (8/10)

Pork Belly Quiche (9/10)
This isn’t offered on the daily menu but was the special for the day. Specials seem to rotate between various fried rices, curries, and quiches for breakfast/brunch. This daily offered a generous piece of pork belly quiche with gruyere cheese and Fresno chilis. The quiche was light and airy with great texture. The crispiness of the pork belly, saltiness of the gruyere cheese and light heat from the Fresno chilis offered a strong mix of flavors and textures in a strong overall dish.

Sticky Rice with ginger sausage and poached eggs (9/10)
A straightforward dish that is simply dressed with sriracha and xo sauce. The intent is to mix the items together and allow the egg yolk to serve as a sauce and binder for the meal. Again, Elizabeth Street Cafe blends the perfect combination of sweet, savory, saltiness, and heat. A simple salad of herbs brings a fresh note to the dish.

Crispy Vermicelli Cakes with Ginger Sausage and Poached Eggs (7/10)
Crispy vermicelli cakes come with a choice of ginger sausage or pork belly and 2 eggs served in any style. While the eggs and ginger sausage were fairly straight forward, the crispy vermicelli cakes were rather bland. The texture is similar to hashed brown potatoes, however, the crispiness doesn’t have the ability the hold throughout the dish. A heavy dose of accompaniments (soy sauce, fish sauce, sriracha, etc) was needed to bring any flavor.

Asian Pear Tart Tatin (7/10)
The dessert special of the day showed promise but fell flat in its delivery. The crust has a good buttery flavor yet was rather soggy. The pears seemed to be canned, instead of fresh and ultimately was the demise of the dish. The caramel sauce on top was solid and wasn’t overly sweet.

French Donuts (8/10)
Four french donuts are made fresh to order. Light and airy with a crispy crust, these donuts are everything you could ask for in a donut (hot, fresh, sweet, airy and crispy). A simple dish that was well executed.

Service (8/10)

We dined on a Sunday morning for brunch. Though the restaurant had a constant influx of people, we were seated fairly quickly. 4 to 5 wait-staff efficiently handled both the indoor and outdoor seating options. One can rely on the attentive wait staff to offer suggestions if making one yourself can prove to be difficult. The dishes were spaced out timely. Coffee cups and water glasses were quickly re-filled.

Ambiance (8/10)

A hip and modern restaurant that seems to dominate this part of town. What looks to be a renovated house is open and colorful. A few of the menu items do seem somewhat over-priced. For those seeking traditional Vietnamese cuisine (pho, banh mi’s, etc), smaller restaurants in North Austin may serve as a better option. Elizabeth Street Cafe does offer both traditional and fusion options for Vietnamese food that succeeds in both quality and flavor.

Background on the Food in this Review

Pork Belly Quiche: Quiche is a classic dish originating from the Lorraine region of France. It is a savory open-faced pastry, traditionally filled with eggs, cream, cheese, and often other ingredients such as meat and vegetables. The pork belly quiche takes this classic dish and infuses it with global influences, using pork belly, a cut of meat popular in many Asian cuisines, as well as Fresno chilis for a hint of spice. Gruyere, a Swiss cheese, adds a savory depth of flavor.

Sticky Rice with Ginger Sausage and Poached Eggs: Sticky rice is a staple in many Asian cuisines, particularly those of Southeast Asia. It’s typically made from a specific type of short-grain rice that becomes sticky when cooked. Pairing sticky rice with ginger sausage introduces an element common in many Asian dishes – the savory, slightly sweet flavor of ginger-infused meat. Poached eggs and a blend of sauces (sriracha and xo) offer a rich, creamy component and a spicy kick to the dish.

Crispy Vermicelli Cakes with Ginger Sausage and Poached Eggs: Vermicelli is a thin, long type of pasta that is similar to spaghetti but thinner. In this dish, the vermicelli is shaped into cakes and fried until crispy, a technique that lends an interesting textural element. Like the sticky rice dish, it is served with ginger sausage and eggs, but these cakes offer a unique experience in texture.

Asian Pear Tart Tatin: Tart Tatin is a classic French dessert that traditionally features caramelized apples. This version swaps the apples for Asian pears, which are known for their crisp texture and subtly sweet flavor. In a typical Tart Tatin, the fruit and caramel are cooked together, then topped with a layer of pastry and baked. In this dish, the choice to use canned pears instead of fresh may have contributed to its underwhelming execution.

French Donuts: Also known as beignets, these are a type of deep-fried pastry, popular in France and also in New Orleans in the United States. They are typically square in shape and dusted with powdered sugar. Freshly made and served hot, these French donuts offer a simple yet satisfying balance of light, airy texture and sweet flavor.

Reviewed by Shaun, AustinFoodRatings.com

<p>The post Elizabeth Street Cafe Review first appeared on AustinFoodRatings.com.</p>

Restaurant: Clark’s Oyster Bar
Location: Downtown, 1200 West 6th Street, Austin, TX 78703
Phone: (512) 297-2525
Price: $18 – $30
Hours: Mon-Wed 11:30am – 10:30pm, Thu-Fri 11:30am – 11pm, Sat 11am – 11pm, Sun 11am – 10:30pm

Food (9/10)

(8/10) Oysters
(From top-right going clockwise) Duxberry – Massachusetts, Shining Sea – Prince Edward Island, Pickle Point – location unknown, Wallace Bay – Nova Scotia

An excellent selection of oysters from either coast. Cost varies from $2.75 to $3.25 each. It’s best to ask your server on which oysters to select based on your preference. Flavors vary from mild, creamier oysters to brinier options. What sets Clark’s apart is the little nuances with the accompaniments. Mignonette (a condiment usually made with minced shallots, cracked pepper, and vinegar) made in house, fresh lemon, house made cocktail sauce and fresh horseradish instead of the bottled prepared option.

(9/10) Smoked Gravlox Salmon Plate
Smoked salmon is served with the typical accompaniments (chopped egg, red onion, capers, creme fraiche) and grilled rye bread. The salmon has a velvety texture and the capers, red onion and grilled rye serve as a good textural contrast.

(9/10) Lobster Roll
A classic preparation of lobster mixed with herbs and mayo, grilled white roll, and drawn butter. There’s more lobster given than what’s shown in the picture (I got a little too excited before it came to picture time). The lobster roll is served with your choice of cole slaw or fries. The fries were crispy and seasoned with salt and herbs. The lobster is the main show here and you definitely get plenty of it per order. I’m not sure where the lobsters come from but it seems as if these were cooked to order as opposed to sitting in a marinade for a few hours. An expensive dish, but definitely worth it if you’re looking for high quality lobster and lots of it.

(9/10) Wood Grilled Shrimp Toast
The wood grilled shrimp toasts sits on sourdough and was served with pea tendrils, shaved celery, and a harissa aioli. The shrimp is rough chopped, spread on top of the toast and then wood grilled. The shrimp wasn’t overcooked and the harissa aioli provided a good spicy note to the dish. The pea tendrils and shaved celery added some brightness to the dish.

(8/10) Pumpkin sorbet
Clark’s Oyster Bar has a rotating selection of sorbets and ice creams. We chose the pumpkin sorbet since it was a unique option. Great tasting sorbet with a lot of pumpkin flavor. Had notes of cinnamon as well. Basically a pumpkin pie in sorbet form, just not as heavy. Overall, a solid finish to the meal.

(9/10) Service

We dined on Saturday for lunch around 11:30am. The restaurant had just opened and only a handful of diners were there before us. We were quickly seated and immediately served water and fresh bread before our drink orders were taken. Servers checked in time to time and dishes were appropriately spaced out. Water and bread was quickly replenished as well.

(9/10) Ambiance

Clark’s Oyster Bar is located on the west side of 6th street (between Lamar and Mopac). A small, cozy restaurant that reminds you of a small coastal seafood restaurant in Martha’s Vineyard. The inside is bright and colorful (check out the neon blue fish tank) and there’s an outside dining option as well. The restaurant seems to fit the vibe of the downtown Austin scene. As the little brother of Perla’s, Clark’s Oyster Bar provides high quality seafood in a colorful setting. The place fills up quickly and seems to have drawn quite a following in the 6 weeks of operation. The food can be on the expensive side but you definitely get high quality for the dollar amount. In addition to the high quality fresh seafood, what sets Clark’s Oyster Bar is the attention to it (fresh baked bread, house made butter, fresh horseradish, etc). Seafood fans will thoroughly enjoy!

Reviewed by Shaun, AustinFoodRatings.com

<p>The post Clark’s Oyster Bar Review first appeared on AustinFoodRatings.com.</p>

Food (6/10)

(6/10) Tilapia tacos
2 Tacos filled with grilled tilapia. Served in a wheat tortilla with a mild chipotle sauce with red shredded cabbage. I always have to try the fish tacos wherever they are served. The fish was 3/4 of an inch thick. It was cooked properly, but the taco just seemed dull and a bit dry as an entree.

(6/10) Chilaquiles
A Chilaquiles is made with crispy fried tortillas cut into triangular pieces and topped with salsas or sauces. Here they are topped with Cotija cheese, Monterrey Jack cheese and sour cream. There are eight different toppings to select from. Feeling adventurous I chose the En Mole Poblano. Mole is always a risk because there are so many variations. This was served with refried beans and your choice of tortillas or bolillo. The mole was wonderful and none like I have ever tasted. It offered a mild chocolate flavor and a mildly spicy finish that made you want more. The refried beans were good. (The best refried beans are made with lard.) The tortillas were good as well.

(8/10) Carnitas De Puerco
The menu brags by saying that their traditionally slow-cooked recipe brings the flavor into the best carnitas in town. Served with Pico de Gallo and a slice of avocado. They were quite good but, not the best I have ever had. I would order them again.

Service (7/10)

We were there at approximately 1:00 pm and the place was busy. Our waitress was on time and checked with us more than once. Each server has a lot of responsibility at this place. You go to Los Chilaquiles for the food, not the atmosphere or service. You would do well with several friends or a gang for happy hour, too.

Ambiance (5/10)

Wow – this place does some business. I was introduced to Los Chilaquiles one dreary day for lunch. I liked the food so I returned for another visit again for lunch to try something else. Located at the end of a strip center near the hardware store. They have as many tables as possible and they use them all. The booths are hand-carved and hand-painted works of art, Mexican style. The tables are the same with glass over them. I found them fun and festive with their many bright colors. The wait staff is rushed; like I said it was a weekday lunch both trips and the place was at 95% capacity. This is not your typical Tex-Mex food. No sir. This is authentic Mexican food that is not typically found in Austin or the likes. The chips where served warm and perfectly salted. (I grew up with warm chips so they will always be my preference.) The salsa was great. It have a great kick with a very surprising finish.

Reviewed by Linda, AustinFoodRatings.com

<p>The post Los Chilaquiles Review first appeared on AustinFoodRatings.com.</p>

Restaurant: Chen Z Hot Pot and Noodle Bar
Location: North Central, 2700 Anderson Lane, Austin, TX 78757
Phone: (512) 336-8888
Price: $5 – $12
Hours: Mon-Sun 11am – 10pm

Food (7/10)

(8/10) Cucumber Salad with Wasabi Dressing
Fresh cut cucumbers with a wasabi dressing. There’s a drizzle of chili oil on the plate as well. The wasabi wasn’t overpowering and just had enough kick to it. A lot of flavor in such a simple presentation.

(7/10) Hoisin Crisp Fried Noodles
Egg noodles with shiitake mushrooms, red peppers, bok choy, shrimp, mussels, and cuttlefish. They certainly don’t skimp on the seafood with this dish. Fresh and simply stir-fried with a sweet hoisin sauce. The egg noodles were disappointing. Crisp frying the noodles sounded tempting but what quickly occurs is soggy noodles with the sauce and seafood on top. A simple presentation of noodles quickly became a clunky mess. A complete stir fry may have been a better option.

(6/10) Herbal Hot Pot with shiitake mushrooms and spinach noodles
A fun, interactive way to eat. We chose shiitake mushrooms and spinach noodles as our dipping devices. Chen Z is generous with their quantities as the two items were more than enough to feed two. Both items were fresh and one could tell that the noodles were rolled and cut to order. What was lacking was flavor in the broth. I anticipated more of an Asian herbal flavor to the broth but it seemed to be more of a vegetable stock with beans and root vegetables included. The broth was kept nice and hot and did serve the purpose of cooking the food. The three dipping sauces did help in adding some flavor to the dish, with the Chinese BBQ dipping sauce standing out in terms of flavor and spiciness. Chen Z does offer a spicy broth and tomato broth option. Those may be more flavorful for those looking for more bite.

(7/10) Pork/Veg Pan Fried Dumplings
A familiar dish for most. Also known as potstickers, this dish was simply prepared, yet provided great flavor and a good texture contrast. The pork/veg filling was light but packed a lot of pork flavor. The dumpling dough was cooking perfectly, with an ‘al dente’ texture. It contrasted well with the crispy bits of the dumpling from pan frying. Steamed dumplings are also another option.

(8/10) Passion Mango Cheesecake
This dish isn’t made in-house. There’s a passion fruit layer on the bottom with the mango cheesecake, sitting on a graham crust. The passion fruit layer was bright and the mango cheesecake layer was light and airy.

(8/10) Service

We dined on a Friday night. There was about a 15 minute wait for a table but were promptly seated within the time frame given and immediately served water, the lightly dressed veggies and informed of the nightly specials. Water glasses were constantly refilled and the wait staff was professional in checking in on us and giving us our privacy as well. A minor gripe was having the pan-fried dumplings served along with the main courses in lieu of having it served with the beginning courses but that could have been due to a busy night in the kitchen.

(8/10) Ambiance

Chen Z Hot Pot and Noodle Bar is located in a shopping center and is fairly unassuming for the outside. The decor inside has more of a modern vibe to it, with exposed ductwork and high ceilings. The place seemed plenty busy for a Friday night and already seems to have a steady stream of supporters. The kitchen has a large opening to see some of the chefs in action. The wait staff is friendly and attentive. Good quality food at a fair price. With plenty of noodle options, Chen Z seems like a great option for seeking Asian style comfort food.

Reviewed by Shaun, AustinFoodRatings.com

<p>The post Chen Z Hot Pot & Noodle Bar Review first appeared on AustinFoodRatings.com.</p>

Restaurant: Rockin’ Tomato
Location: 13729 N Research Blvd Austin, TX 78750
Phone: (512) 275-1777
Price: $5 – $10
Hours: Mon-Thur 11am – 10pm, Fri-Sat 11am – 11pm

Food (6/10)

(7/10) Carnivore Pizza
Comes with pepperoni, ham, beef, sausage, and bacon. The pizza had a very even and good crust. Ingredients were fresh and plentiful. I like my pizza hearty and this was a hearty pizza. Would describe this as New York Style, thinner and crisp crust, cooked just right. Crisp all the way to the center of the pie.

(6/10) Southwest Chicken Spicy Pasta
Chicken, bacon, red onion, jalapenos, cilantro, tomatoes, cheddar, and chipotle alfredo sauce. The SW Spicy Chicken Pasta dish was huge. In fact, it made several meals as leftovers. Angel hair pasta prepared al dente, kicked up sauce was just right with heat. About half of the all white chicken meat was unfortunately tough. Dish also served with garlic bread. A little on the well done side. Upon inquiring they prepare their own chicken on site but, then freeze it we learned.

Service (7/10)

We were there at approximately 2:00 pm on a Sunday afternoon and there were just a few other diners and one engaging bartender/waitress. With only one bartender/server good thing there wasn’t a crowd. The staff was knowledgeable about the menu and willingly offer suggestions when asked. Menu items are made to order. Service would be hard to rate on the time of day we were there. There was one couple in a booth and one other at the bar. The bartender did well.

Ambiance (6/10)

Located just a few doors down from Alamo Drafthouse (Lakeline) in strip center. Nothing special about the store. This is like many other of the local pizza establishments such as Conan’s or Double Dave’s. Background music was modern and the eclectic decor was that of a Rock -n- Roll theme. The other patrons were engaging. Video games were also present and table games were also available. The Bartender even played with you at the bar. Broad beer selection, inclusive of local brews were available. Not recommended for the wine connoisseur. They no longer offer a lunch buffet. I think their pizza is worth the wait of it being made to order. All in all a pretty decent place to have a casual lunch. You get a lot of food for the money. Family friendly. I would go back and try other menu items inclusive of their burger.

Reviewed by Linda, AustinFoodRatings.com

<p>The post Rockin’ Tomato Pizza Review first appeared on AustinFoodRatings.com.</p>