Wink ☆☆☆☆

Wink

1014 North Lamar, Ste. E

Austin, TX 78703

Open Monday-Wed 6:00-10:00; Thurs-Saturday 5:30-11:00

Wink is a fine dining restaurant located on Lamar Blvd, on the edge of old west Austin. It is slightly difficult to find as it is in a strip-mallish building secreted behind the Whole Earth Provisions store that fronts on Lamar. Long a favorite of the foodie scene in Austin, it was one of the first high-end, locally and seasonally focused restaurants in the capitol city. Despite many newcomers over the years, Wink has managed to maintain its status as a go to for excellent food and quality service. I have enjoyed many meals there over the years and find the food to be carefully executed and tasty, however, I've never had a dish there that has made me sit back in wonder. It's that lack of awe that pushes me towards a four star as opposed to a five star review. But before I digress to much on that point, let's cover some details!

As mentioned, Wink is located in a small space that is tucked back in a little corner of a shopping center. The dining room is very simple - white table clothes, woven leather and wooden chairs, walls of mirrors and flattering dim lighting. The reception/hostess area is separated by a waist level wall and strings of black-grey circular panels that have eyes "winking" at you. Overall, it is a very calm space with cream/tan undertones. The message you get is that this place is about the food, plain and simple, and aside from a few little conceits, the owners were not going for any gimmicky additions or overly distracting add ons.

Wink is famous for its tasting menus which, like the a la carte menu, are subject to change on a daily basis. They offer both a five course and a seven course option. They scale the course sizes so that a diner who orders a la cart versus a diner who orders the seven course option will generally end up with the same amount of food. Oh, and if you elect to do the tasting menu, the whole table is on for the ride. The diners can also choose to add on wine pairings for either of the tasting menus. Generally, I find the pairings to be a very good value since you will often be eating quite a varied list of dishes.

The wines overall are probably the best deal the restaurant offers. They are constantly changing or updating their well-edited list which usually contains 50-70 names. They break down the list by wine region or varietal, which is helpful. The list has a decent broad sampling of the wine world at large. The wines are not extravagantly priced either. At a recent meal, I noticed that most of the bottles come in under $100. Also, they offer a huge selection of wines by the glass, which is probably a result of their sister wine bar. The Wink Wine Bar, by the by, is my favored way of sampling the Wink experience. They offer wines in tastes, half glasses or full glasses so you can build a tasting flight if you desire or simply sample a favorite glass of vino. Also, the wine bar has a different menu with items like mini brie burgers and chicken liver pate. Finally, the wine bar has happy hour specials, which result decent sized crowds during the cocktail hour.

The food is always elegantly prepared, with a high level of attention to detail. The waitstaff is well versed in the menu, even as it changes, and are able to offer pragmatic explanations of the ingredients and the virtues of a particular dish. The food, as mentioned, is as locally sourced as possible. I always enjoy their simple salads to begin with - they are usually some form of local greens with a light vinaigrette, and if you're lucky, Pure Luck goat cheese. I can also say that Wink is the only place at which I've eaten and enjoyed sweet breads. They were lightly pan-fried crisp and creamy on the inside. Generally, anything pan-seared is amazing. As a proponent of the slow food movement, they also have amazing braises and stews. Finally, I tend to skip dessert in favor of their cheese selection, which is excellent and features local faves as much as possible. Overall, the dining experience is one of relaxed elegance, but as I mentioned above, none of the dishes wow me with pizazz (save maybe the sweet breads). As such, I think Wink is a lovely destination for an upscale evening out. Enjoy ☆☆☆☆

Perla's ☆☆☆

Perla’s

1400 South Congress Ave, Austin TX 78704

512-291-7300

Open, in some format, 11:00 AM to close 7 days a week (including Sunday & Saturday Brunch)

Perla’s Seafood and Oyster Bar opened to much anticipation in the spring of 2009 promising gulf-inspired seafood dishes and specialty cocktails. The brainchild of the owners and chef behind Lambert’s (a very popular Austin BBQ restaurant), the new restaurant seemed perfectly poised for its trendy SoCo location. Since opening, Perla’s has become a sought after dining destination both in the landscape of Austin and on the national scene (it was named one of Esquire’s best new restaurants this summer). The Chef, Lawrence McGuire, has transferred his love of grilling and piquant spices he acquired at Lambert’s successfully to the cuisine he offers at Perla’s.

Perla's is a light and airy environs; it is downright reminiscent of the beach! One of the space’s defining features is its large outdoor patio area which is generously shaded by several live oak trees. The spot is very popular with the happy hour crowd and with diners late into the evening as well. The interior is all white and blue and yellow. The first thing you encounter is a very large saltwater fish tank - appropriately setting the sea focus of the dining experience. There is a large bar and cocktail area to the left, and general seating and banquettes to the right. Everything is jauntily done up in seaside colors and whitewashes. It is quite cheerful really.

McGuire and Co. have succeeded in producing a menu that references the gulf coast but also combines elements of central Texas - namely mesquite grilling and smoking and Mexican touches. You’re greeted by hush puppies - which are fantastic - upon ordering. Well, ideally you should be served these immediately, however in my experience you often have to request them multiple times (the waitstaff can be a bit daft). There is a substantial offering of raw bar options (oysters, shrimp cocktail, ceviche), which are great as apps or as happy hour snacks. The appetizers, soups and salads are all creative and generally well -edited. I particularly enjoy the gazpacho in the summer (I’ve ordered it every time) and the shrimp bisque in the winter (very warming and soothing). I also like the hefeweizen mussels and the new wood-grilled oysters (these are a riff off of a popular New Orleans appetizer) which are topped with breadcrumbs, garlic, other spices and butter. Some of the apps can be a little much. I definitely disliked their BBQ shrimp when I had it - the shrimp were undercooked and the sauce was more a greasy mess than anything else. Could have been a one time thing, but it was yucky enough that I haven’t even considered giving it a second chance.

The rest of the menu is devoted to Po-Boys, simple wood-grilled fish, and entrée selections. The Po-Boys are huge and, according to my Husband, fantastic. You can request a combination shrimp and oyster. The sandwich is dressed with a decently spicy mayo which gives the whole combination a nice piquant edge. You will also receive a mountain of shoe-string fries. The simple wood-grilled fish options perhaps too perfectly encapsulate the term "simple". I’ve ordered grilled bass with a lemon-herb sauce and found the whole affair to be reminiscent of a mother’s weeknight cooking - well done, but un-imaginative. Mothers generally have the excuse that they are managing boisterous children and various other activities, I’m not sure what Perla’s is.... The entrées are much more imaginative, with excellent veggie pairings and sauces. However, when I’ve ordered from this side of the menu, I’ve often been disappointed by the dryness of the fish. It looks really pretty, I just wish the taste lived up to the image some times. I will say this about Perla’s, I never leave hungry. In my upwards of 10 dining experiences I have never once had the desserts! This is a failing I hope to correct some time soon, but generally, I’m just too full by the end of my meal to handle any sweet concoctions.

The drinks at Perla’s are one of their fortés. They have followed the artisanal bandwagon when it comes to their mixed drinks and they excel in their execution. They offer both signature and classic options - I’ve found the Pelican to be quite tasty (coconut puree, aged rum, palm sugar, and mango nectar). Their wine list is also well designed. It actually offers a pretty good value - there isn’t a single bottle over $100. Many of the wines are by the glass as well. The list is predominantly sourced from Cali producers, however there are some interesting additions from locales such as Greece and Argentina.

Overall, Perla's is a relaxed dining experience that provides diners with interesting and diverse seafood options. It is not, however, a bargain dining experience. The appetizers are not overly expensive, however, the entrées mainly are priced in the 20 to 30 dollar range. Another con, which I've already hinted at, is the waitstaff. While generally knowledgeable, they are not very attentive. I've definitely felt a bit abandoned - on a recent dining experience, my party actually managed to finish off a bottle of wine before even being able to place our food order - and not for lack of trying to flag our waiter.

If you're in the SoCo area and looking for a reasonably light and well done seafood option, I would definitely suggest checking out Perla's. Additionally, it is an excellent choice for happy hour, especially on pleasant evenings when you can sit outside on the patio and enjoy the hustle and the bustle of the neighborhood. Overall, ☆☆☆.

Thai Fresh ☆☆☆

Thai Fresh

909 West Mary Street Unit B Austin TX 78704

512-494-6436

Open Daily 11AM-9PM

Thai Fresh opened in the summer of 2008 in a small shopping center at the corner of Mary and south 5th St. It is an unassuming location that belies the excellent food within. Thai Fresh produces high quality Thai food based on locally sourced ingredients and Jam Sanichat’s culinary education stemming from her upbringing in Thailand.

I actually first encountered Jam in a cooking class at Central Market a couple of years ago. The topic of the class was Thai home cooking. Jam had a great personality and was an adept teacher - my sisters and I were hooked on the recipes she provided. It was a great surprise to discover that Jam was not only opening a store, but that the store was within walking distance from my house!

Thai Fresh is actually a combination restaurant/grocery store/cooking school. The interior of the space's main feature is a large deli case containing the dishes on offer for the day (the menu constantly changes and is based on seasonally available ingredients). The open kitchen is directly behind the deli case and it is there that you will usually find Jam rolling spring rolls or tending to a simmering curry. The rest of the space contains some tables and a wall of shelves containing Thai ingredients as well as a cold case of drinks, etc. The food in the deli case can be packaged to go or the staff will heat your selection for you to eat right in the store. The whole atmosphere is of casual, almost rustic chic. Lovely.

Jam always prepares a wide range of Thai specialties every day. The selection always seems to include at least a curry, a soup, several vegetarian options and meat dishes (as well as Thai dessert specialties). I really love her curries (which include whichever veggies are freshest that week), her spring rolls, her tom ka gai, and her pad thai (which is of a much lighter variety than you normally encounter). I always look forward to trundling over to the store for some spicy, warming, balanced dishes. Pretty much, you can’t go wrong. ☆☆☆

Australian Wines - Cheat Sheet

Lessons Learned or the Top 10 Things to Know about Aussie Wines (to sound like a wine geek!):

1. Australia has been producing wine since the 1800‘s, when the emphasis was more on fortified wines; however, the modern wine industry as we know it really took root in the 1970's. Despite its reputation for Shiraz, wine production in OZ is now dominated by what's known as the big three - Chardonnay, Cabernet and Shiraz.

2. In general, Aussie winemakers are focused on emphasizing the simple fruit flavor of the grapes as opposed to creating structurally complex styles. They have intense, fruity whites and soft, chocolaty, mouth-filling reds.

3. Aussie Shiraz is one of the world’s preeminent "value" wines, a reputation it is trying to shake as such a moniker is often synonymous with bland wines to be avoided. This reputation stems from wines hailing from, not surprisingly, the most productive wine regions in Australia which are known as Riverland or Riverina (sometimes just labeled as South East Australia). These areas are heavily irrigated to produce large yields and lackluster grapes. One of the secrets of great wine making is that in order to produce excellent fruit you need to stress the grapevines by depriving them of water and forcing them to find their way in rocky, inhospitable soils. These practices, along with selective pruning (bush pruning in Australian parlance), produce complex wines. Unless you are after an inexpensive, relatively palatable Tuesday night wine, you should avoid irrigated wines - dryland farming is the key!

4. Despite its reputation for producing massive amounts of low quality Shiraz, the Australian wine industry is much more complex. For one thing, practitioners are constantly focused on improving the science and technology of wine making. A center for wine education is the Adelaide Australian Wine Research Institute. Additionally, in an attempt to improve the quality of their wines, many Aussie wine makers have a high penchant for traveling overseas to get the best training. As a result there are many exciting wines being made down under from a wide variety of varietals; they are often just not brought to our American attention.

5. Additionally, it is important to note that not all wine in Australia is produced in the Barossa Valley. Indeed, there is production in all states. Most of the best wine-producing areas are essentially in the south and the west, however, Hunter Valley is a standout in the mid-north east near Sydney. The states to concentrate on are Western Australia, South Australia, Victoria, New South Wales and Tasmania. The particular regions of excellence in each of those states is discussed in more depth below.

6. New South Wales - This is the northernmost, and hence the hottest and wettest, state to focus on. The main region is Hunter Valley, which is the home of Rosemount Estate. While Hunter Valley initially gained a reputation for Shiraz, it is really its Semillon that has attained a high level of excellence, while the reds churned out are of a low quality. The Semillons are generally produced un-oaked and yet still are able to age 10 to 20 years out exhibiting honeyed, buttery and nutty flavors. These wines are very hard to find outside of Oz.

7. South Australia - Home of the Barossa Valley, possibly the most well known Aussie wine region. Most of the largest wineries are based there (such as Penfolds). The wineries have chosen to focus on dry farming and bush pruning and hence produce often fabulous, inky, dark wines. Australia’s most famous wine, Grange, is produced here. This is definite Shiraz country. Other wine areas in S.A. have also come to preeminence. The McLaren Vale produces excellent wines from smaller vineyards. While Shiraz is still key, the area actually produces excellent Rhone-style Grenache and GSM blends (Grenache-Shiraz-Mourvèdre). It also produces a ton of white wine whose characteristics are dominated by the ocean. Think melony and citrus chardonnay. The last area of note is Coonawarra which is in the limestone coast. This cooler area produces excellent Cabernets.

8. Tasmania - The land down under down under is Pinot Noir country with its cool climate and moister conditions. Areas of note are Tamar River, Pipers Brook and Coal River. The majority of the Pinot Noir goes into making excellent, dry sparking wines in the champagne style. However, excellent, burgundy style reds are produced as well. This area is still taking off and it is often very difficult to find the wines outside of Aussie. Keep it on your radar though.

9. Victoria - One of the oldest wine producing regions in Australia, Victoria wineries were historically focused on Tokay or dessert wines. Actually, Australian Tokay, by way of coincidence, was matured in conditions similar to those used to produce Madeira; hence their excellence. Today, the range of wine produced is much broader. Yarra Valley is probably the most well known name in the area - it is often compared to Napa with its close proximity to Melbourne (much like San Francisco). The climate is actually cooler (even than Bordeaux) due to altitude and maritime influences. As a result, Pinot Noir and Chardonnay, rather than Shiraz are the dominant varieties in the area. There is one new star on the horizon - Shiraz-Viognier. Keep an eye out for it. Finally, another important region is Heathcote. Heathcote is often not known outside of OZ, however, it produces amazing Shiraz which are deeply colored, rich and nuanced.

10. Western Australia - While you will still see mention of the Swan Valley, the big area is Margaret River. This is Cabernet country - think elegance with strength, redcurrant fruit with a seasoning of gravelly terroir. Additionally, the area produces intriguingly grassy Semillon and Sauvignon Blanc, as well as some excellent Chardonnay.

Olivia ☆☆☆

Olivia

2043 South Lamar, Austin TX 78704

512-804-2700

Open Mon-Sun 5:30-10ish; Sunday Brunch 10:30-2:30; reservations available

Olivia opened to much fanfare in 2008 as a promising new addition to the fine food/locavore movement in Austin. Located in SoLa, it attracted a lot of attention, both locally and nationally almost immediately as the new foodie destination. I have been going to Olivia almost since the day it opened. During that time I have had some absolutely sublime meals there; however, I have also had some less than stellar experiences. Over time, I have learned how to navigate the menu to increase my chances of having a great dining experience. But unless you know what you're doing, to a certain extent, you risk having just an ok meal. And really, that is my main complaint with an otherwise well executed restaurant concept - I feel nervous recommending Olivia to new diners because I'm not certain they'll be as adept at ensuring that they will have a great meal as I am. In any case, let's get down to the details...

Olivia has a light and airy environment - the structure was designed by one of my favorite architects in town, Michael Hsu. He is also responsible for the design concepts behind Uchi, Fino, Bess, La Condesa, etc. His aesthetic for Olivia was modern elegance with a touch of quirk. The outside is dominated by a huge slanted roof. It provides a sense of shelter and calm. There is a well designed outdoor seating area with a carefully cultivated xeriscapic-looking garden. Upon entering you encounter a demarcated bar area with cocktail tables and the hostess stand. Beyond the bar is the main dining room under a vaulted ceiling. As with many of Hsu's interiors, there is a wall that is papered with a quirky print. This offsets the warm wood tones of the rest of the space. There are a few enclosed banquettes, but most of the seating is of the standard four-top variety.

Generally, I've had pretty great service. They are well versed in the constantly changing, seasonally and locally focused menu. Additionally, the waiters are decently knowledgeable about wine and the sommelier (the initial sommelier behind Vino Vino) is extremely helpful. The wine list is one of my favorite in town (I confess, I go there simply to delight in the wine by the glass offerings sometimes). Along with listing the locale and varietal of a wine, a tiny description of the taste/aroma is provided as well. It is a much more helpful attention to detail than one might think - a truly delightful cabernet franc from de la chanteleuserie is described as "racyjuicyspicy!" Beyond the great descriptions, the wines are excellently sourced. The focus tends to be more on Europe with a strong nod to France and Italy; however, they venture further afield as well. I recently tried this extremely intense wine from Slovenia - Movia's Ribolla - which I had read about in Food and Wine earlier in the year. I had thought I would have to scour NYC to sample it, but there it was in little Austin!

Olivia has many pros. As I mentioned above, I've developed a system for ordering that has allowed me to have great experiences. Generally, they have amazing soups and salads (I tried to eat this peach gazpacho they had this summer like once a week). Additionally, they are whizzes with grits - they get them stone ground and they smother them in smoked Gouda mostly. They are heavenly at dinner or at brunch. Their cheese plate is always a good option as well - it features more obscure American producers and little condiments. Moving into entrées, anything slow cooked - braise or stew - is uniformly amazing. I had a lamb shank the other day that was revelatory. It had the usual suspects - tomatoes, wine garlic - but then they added cilantro and pickled onions. Talk about a flavor pop! Olivia also excels at their pasta dishes (usually involving home made pasta) and their desserts. The duck egg crème brûleé is delectable. Finally, I love their brunch. I enjoy their small omelettes, their mimosa trio and their homemade sausage.

While Olivia is endowed with many pluses, it also has some strong cons. It is extremely expensive. I was with a party of 6 the other night and we ordered two cheese plates and a charcuterie plate. I did the math and realized that, before ordering any entrees or desserts, we had managed to ring up a bill for $60! $18 for a cheese plate, no matter how well-sourced, is a little steep. Not to mention that the portions are less than generous. I mentioned earlier that they have great soups and salads. What they don't have is a well-thought out appetizer section. Often I go in and it is an extreme ode to offal and raw protein. I like paté and oysters as much as the next gal, but when your apps are as follows - lamb's tongue, lamb's heart, raw beef carpaccio, paté, and raw oysters - you might have a problem enticing diners, not even finicky ones, to order. I applaud the adventuresome spirit, but maybe a little moderation would be in order? When it comes to the entrées, I have a few hints. If you order the duck, order it well done. They like to serve it raw. I've dined with multiple folks who have felt the need to send their duck back because, despite ordering it medium, it arrived barely cooked beyond a sear on the exterior. Trust me on this. This rule also extends to most of their roasted/grilled items. Unlike the stewed/braised category, Olivia tends to fall down on this front. I generally avoid them. Another surprising item I avoid is their risotto. While they excel at pasta, they tend to produce extremely heavy/fatty risottos. After three bites you feel full. Good for extremely cold evenings after you've run 10 miles, but not much else. My last point on entrées involves over-salting. I haven't found this to be the case, but many of my friends and family who dine at Olivia regularly find that the chefs' have an extreme love of salt and a penchant for over-expressing that love through copious additions of it to all foods. Finally, brunch. As I mentioned above, I like their brunch, but I have friends who have found the portions to be tiny and the prices steep. Again, if you're looking for a well-priced dining experience, Olivia is not really the spot.

Overall, Olivia hits high marks with its attention to seasonal and locally produced fare, its excellent European-focused wine list, and its creative approach to traditional dishes. It's strengths also tend to be its weaknesses. It's adventuresome spirit sometimes is a bit unbridled with the extreme love of offal. It's focus on obtaining high quality, locally produced ingredients drives, to some extent, the high-priced dishes. And finally, with the selection their wine list offers, you will be hard pressed to find a wine by the glass for less than $10. Additionally, they have a few quirks in the kitchen, as mentioned above.

If you know what you're doing when you're ordering, however, you will probably have an excellent meal that is both creative and inspiring as well as down-right tasty. Just be careful. ☆☆☆

East Side Pies

East Side Pies - initial impressions

1401 Rosewood Avenue
Austin, TX 78702
512-524-0933

This weekend I stopped by East Side Pies to take some pizzas over to a party. I'd sampled their pizzas before at a friend's home, but I had never actually been over to the restaurant. It's tiny! Situated on a corner lot, it is close to the newly revitalized E. 11th St area, home of Blue Dahlia Bistro and Primizie Osteria. East Side has a nice, partially covered outdoor seating area, however, from what I was able to see, there is no seating indoors. Actually, there is not much space for the customer indoors at all. When I went inside I got the faint feeling I was invading a private space - the kitchen so totally dominates the room, it hardly leaves room for much else. There is only a small spot left for a glass case containing pizzas by the slice and a cash register stashed directly behind. The rest of the room contains walls of ovens and prep stations for the staff. But don't worry, you don't have to only order inside, you can also order from the outside at a window on the side.

East Side specializes in extremely thin crust pies. They offer a wealth of unusual specialty options with names ranging from the Nacho to Buscemi. The ingredients are as varied as well. I sampled the Olivia - pesto base, artichoke, eggplant, roasted garlic, feta cheese and olives, the Marge - tomatoes, fresh mozzarella and basil, and the Chicago - sausage, sauteed bell peppers and onions, as well as plain cheese and pepperoni. The pepperonis are huge by the by! Overall, everyone at the party enjoyed the selection. I definitely enjoyed the Olivia, however, the crust for all of the pies was a little stiff for my tastes - I like it when my crust has a nice chewy edge to it. But really, I'm quibbling over a small point here.

The staff was super friendly and helpful - they carried all of the pies out to my car for me. Besides pizza, they also offer a range of garlic knots and a few salads. Overall, I think East Side is a great addition to the Austin dining scene and I plan on going back there when I'm in the area and get the chance.

La Boîte

La Boîte - initial impressions

1700 South Lamar Blvd, Austin, TX 78704

Open seven days a week, 7am-4pm(ish) weekdays, 9am-5pm(ish) weekend

This morning was gloriously sunny (though freezing). We decided that we wanted to run out for a light breakfast that we could savor in the warm comfort of our kitchen. We've been driving past the little La Boîte stand on South Lamar for a few weeks and as a result our curiosity had been piqued. I found the website, which was nicely designed, and the french-influenced pastry menu looked simple but potentially delicious. Our decision was made.

We made it over just as the proprietor was opening up. It is a very well designed trailer - the most complete I've seen - the customer can actually walk inside it! There's a little glass case containing the pastries and ample counter space for the espresso machine and cash register (they take credit cards by the by!) There is a well organized outdoor space under an awning with a pretty gravel/stone patio and stools. If the morning wasn't so chilly, we would have had our breakfast there.

I ordered a Croissant aux Amandes and a small Café Latte; my husband ordered the Sausage Brioche and two Mexican Wedding Cookies because they looked so tasty. The proprietor was nice enough to heat up our pastries in the oven before we left.

As a back story, a couple of years ago I spent an extended period of time in London. I loved living there - it's so refined and stately but culturally diverse and vibrant at the same time. I managed to have a wonderful time eating my way through fabulous Indian, Kurdish, Portuguese, etc. restaurants that abound there. One of my true loves, though, became the simple almond croissant. I managed to eat them several times a week. Upon returning to Austin, I set about finding a suitable replacement almond croissant - but to no avail. There just aren't any really good options! So, I was really excited to try La Boîte's version. I am happy to report that, while not strictly traditional, it is quite tasty! I will definitely be adding it to my weekend indulgences list! It had a lovely crunch, a buttery edge, and a well balanced sweetness. Yummy!

Also, the Latte was nicely prepared - the coffee didn't have that burnt taste that others (Starbuck's especially) sometimes have. I'm going to try ordering one there on my way to work tomorrow. I wonder how they handle the morning rush? I might have to get another almond croissant as well... It's the holiday season, right? We're not supposed to stick to healthy diets....

My husband found the Sausage Brioche pleasant but not stunning. It was very simple and reminded us of some of the pastry options in the U.K. and Australia, actually (we were there earlier this year). I think they might be a little too bland for American, especially Texan, tastes. But the Mexican Wedding Cookies were excellent! La Boîte offers a baguette sandwich special as well as other pastries (including one that sounds like a quiche). I definitely plan on sampling more of the offerings in the future.

Overall, I'm really excited by this very recent SoLa addition! Check it out!

Flip Happy Crepes ☆☆☆

Flip Happy Crepes

400 Josephine Street Austin TX 78704

512-552-9034

Open Wed-Sun 10:00 ~ 2:30ish'

Cash/Check Only

Flip Happy Crepes opened in a small trailer on South Lamar, near Oltorf in 2006. Since opening, it has moved north to Josephine St, just behind House Wine and P. Terrys. During that time, it has experienced a meteoric rise in popularity and notoriety with appearances on Bobby Flay and write ups in Food and Wine, the NY Times, and, of course, Texas Monthly. Flip Happy is one of the best of its genre - Austin trailer eateries.

I've been a Flip Happy devotee for a couple of years now, and I can definitely say that they have only continued to improve on an already great concept!

Flip Happy is a purveyor of savory and sweet crepes (priced from $3.50 to $7.50). They sell these crepes from their little trailer, which is comfortably situated in a graveled area of a parking lot, replete with brightly colored picnic tables and chairs under light awnings. Parking is still a bit tight, but manageable.

Over time, the owners have solidified their offerings of savory crepes, but continue to provide specials on a daily basis. I've had their spinach, goat cheese, caramelized onions and tomato, as well as their ham and Gruyere with mornay and scallions. One of my favorites was a merguez sausage special. This past weekend, my husband and I were both intrigued by the "Moroccan". It involved chicken, roasted veggies, harissa and buttermilk feta. It was amazing - like a tagine in a crepe! Despite being only moderately hungry, I managed to finish off the entire crepe. The veggies were so flavorful, and the harissa sauce gave a nice bite of spice and tang to the entire concept. I would definitely recommend this option.

I tend to be a traditionalist when it comes to my sweet crepes. Ever since a trip to Paris with my mother and sisters in high school, I've been a crepe avec sucre (crepe with sugar) addict. During that trip, we each had one of these simple concoctions every single day. Lovely. As a result, I generally order the sugar and lemon crepe. luckily, my husband has no such hang ups and gleefully orders the specials, when they entice him, and the nutella and banana option when they don't. It is simple but tasty. While Flip Happy tends to lightly griddle their savory crepes, the sweet crepes are left to be light and flexible. If you have a chocolate craving, the nutella crepes will definitely hit the spot.

Overall, I highly recommend Flip Happy! ☆☆☆

Sparkling Wine - Dinner

Along with some lovely french cheeses, we savored the following dishes at our Sparkling Wine Tasting 12 08 09. Enjoy!

Coq au Vin (Meghan Style!)

3 oz bacon, cut into 1/4" strips

1 bag of frozen pearl onions, defrosted

4 chicken breasts, cut in half (result in 8 pieces)

1 tbsp flour

2 tbsp brandy

1 bottle red Burgundy

3 fresh thyme sprigs

3 fresh parsley sprigs

2 bay leaves

1/2 lb mushrooms, chopped

butter

salt and pepper to taste

1. In a large, deep pan, gently sauté the bacon until the fat is rendered and the pieces are crispy. Remove from pan. Add the onions to the pan and sauté until lightly browned. Remove from pan.
2. Add butter to the pan, as needed. Once foam from butter subsides, add chicken, covered in salt and pepper, to pan, cooking, as needed, until chicken begins to brown (10 minutes). Sprinkle flour over chicken and continue to cook for 5 minutes. Pour the brandy over the chicken, ignite with a long match, and let the flames subside. Return the bacon and onions to the pan. Pour in a little wine to deglaze the bottom of the pan. Pour in the remaining wine and add the thyme, parsley and bay leaf.
3. Cover and simmer, stirring occasionally, until chicken is cooked through (60 minutes).
4. Meanwhile, in a frying pan over medium heat, melt butter. When it foams, add the mushrooms and sauté until lightly golden. 15 minutes before the chicken is done, add the mushrooms to the deep pan.
5. Serve with sliced bread or buttered noodles.

Serves 6-8

* Is even better reheated the next day.

Gateau de Mûre

1/3 cup unsalted butter, plus 1 tbsp melted and cooled

2 cups granulated sugar

1 pint blackberries

4 eggs

1 cup flour

1 tsp baking powder

1. Preheat oven to 350 degrees. Put the 1/3 cup butter in a 9 or 10" round baking dish (with sides at least 2 1/2" high) and place in the oven to melt for about 5 minutes. Remove from the oven and add 1 cup of the sugar. Return to the oven for 5-10 minutes, stir once or twice, remove and add the blackberries in a layer on the bottom.
2. Separate the eggs, putting the whites into a large bowl and the yolks into a smaller one. Whisk the 1 tbsp of melted butter into the egg yolks and set aside. In another bowl, sift the flour and baking powder together. With an electric beater, beat the egg whites until they form firm peaks. Fold the remaining 1 cup of sugar into the egg whites. Once incorporated, add the egg yolk mixture, followed by the flour mixture, 1/4 cup at a time. Pour the batter over the berries and spread to cover evenly.
3. Bake until a toothpick inserted into the middle comes out clean, about 30 minutes. Let stand for 10 minutes before inverting and serving.

Serves 6-8

* Both recipes are adapted from "Savoring France" by Georgeanne Brennan

Sparkling Wine - Cheat Sheet

Lessons Learned or the Top 10 Things to Know about Sparkling Wines (to sound like a wine geek!):

1. Sparkling wines encompass more than just Champagne. The type includes French Crémant, Spanish Cava, Italian Prosecco, Lambrusco, and Moscato d'Asti, as well as sparkling wines produced in "New World" locales such as the USA and Australia. It's a big world out there!

2. Sparkling wines come in different levels of sweetness (depending on the dosage):

- Extra Brut or Extra Dry

- Brut or Dry

- Demi-Sec or Medium Dry

- Doux or Sweet.

3. Sparkling wines achieve their effervescence from some form of secondary fermentation. This fermentation is achieved by adding a sugar/wine/yeast mixture to the wine after its initial fermentation (the tirage).

4. Sparkling wines are not created equally. They arrive at their sparkling finish by different means:

- Méthode Champenoise or Traditional Method - the tirage is added to the bottle (Champagne, Cremant, Cava, many "New World")

- Charmat Methode or Metodo Italiano - the secondary fermentation occurs in a pressurized tank (Prosecco, Lambrusco, Moscato d'Asti)

- Injection Method - carbon dioxide is pumped into a tank of wine (usually, low-quality wines).

5. Sparkling wines are not all made from the same grapes:

- Champagne traditionally contains Chardonnay, Pinot Noir and Pinot Meunier (a Blanc de Blancs contains only Chardonnay; a Blanc de Noirs contains only black grapes)

- Crémant can contain Pinot Blanc, Noir and Gris

- Cava contains Paredo, Macabeo and Xarel-lo

- Italian varieties are easy - the name is the varietal, e.g. Prosecco is prosecco, Lambrusco is Lambrusco, Moscato d'Asti is Moscato, etc.

- "New World" emulations tend to contain the traditional Champagne grape varietals.

6. To highlight a vintage or not - that is the question. Most of the sparkling wines you have likely encountered are non-vintage (NV). This practice is completely different from the still wine industry. Generally, NV wines are made from a blend of grapes form different years. This ensures a consistent product over different growing seasons. Vintage champagnes are produced from a single harvest and are usually created in celebration of great harvests. (Vintage is usually more expensive and harder to find...)

7. The first major historical figure in Champagne's history, Dom Pérignon, actually spent most of his life in the 1600s attempting to remove bubbles from his wine, not add them. The bubbles were a pesky side product of Champagnes cold temperatures - the wines wouldn't fully ferment before the winter and so a secondary fermentation would occur in the summer causing yucky bubbles! Dom Pérignon developed rigorous production methods which greatly improved the quality of the wine, and the predictability of bubbles. Finally, Champagne, in his day, was actually a light red color, not the straw-hued wine we quaff today. By the 1700's, Champagne had become integral to the French high society scene and many of the major houses we are familiar with today started in that century. The Russians, also, were infatuated with the wine. At the time, the secondary fermentation that occurred in the bottles would leave yeast detritus in the bottom of the bottles that would have to be avoided when it was consumed. After the French Revolution, Veuve Clicquot was responsible for introducing the riddling table which helped eliminate the debris in the bottles. This, along with new corking and cage techniques, was the final step that really pushed Champagne into the mainstream. In the 1800s, Spain and Italy began purposely producing sparkling wines as well, attempting to emulate France's success (they had had similar accidentally sparkling wines throughout history too). In the late 1800s, Louis Roederer created Cristal for the Czar of Russia - the bottle was of a new design and the wine was of the highest quality. The celebrity cult wine was born!

8. Champagnes are generally produced by négociants who buy grapes from producers all over the region and use them to produce the non-vintage wines we are mostly familiar with. This allows for large production of consistent quality, but is, to my taste, quite boring. I have recently come across another "type" of Champagne which has been gathering popularity for the last decade - Single Grower Producer (SGP) wines. The SGPs tend to use only the grapes they produce on their land to create slightly more funky and unique wines that tend to be a better expression of terroir. Their wines are low production and much more dependent on good growing seasons, though they do often produce NV wines. As a result, they are harder to find, but well worth the effort! One of my favorites is listed in the Sparkling Wine Tasting - 12 08 2009 entry.

9. The large champagne houses will offer Cuvées de Prestige or Tête de Cuvées. These are intended to be their top of the line, extremely expensive, often vintage, wines. Dom Pérignon, from Moët & Chandon, La Grande Dame, from Veuve Clicquot, and Cristal from Louis Roederer are great examples - expressions of the wine as a celebratory, status symbol.

10. While no two wines are alike, there are some more common aromas and characteristics of sparkling wines:

- Champagne - Toasty, biscuit, floral, spruce, fresh and clean

- Cava - Earthy, toasty, citrus, and sourdough

- Prosecco - Crisp, lemony, stone fruit, fresh and simple

- Lambrusco - Earthy, black fruit, and slight tannins

- Moscato d'Asti - Strawberries, sweet and frothy

P.S. Rosé Champagnes are a personal fave - I find them to be a bit more approachable and fruit forward, while maintaining the classic dryness of the region. They are produced from a blend of red and white grapes. The pink color can be the result of the saignée méthode which entails leaving the juice in contact with the dark colored grapes after crushing them long enough to color the wine. A cheaper method is to simply blend a small amount of finished red wine with a white wine. Champagne is one of the few regions that actually allows the blending method; however, I prefer the saignée méthode. Because it is less common, Champagne producers will proudly label their wines for easy identification!