La Sombra

La Sombra

4800 Burnet Road

Austin, TX 78756

512 458-1100

I got to check out La Sombra, a new venture on Burnet, this past Friday with my friends Lindsey and Jed. This restaurant occupies the old Sampaio location and offers up similar, Latin American fare.  The space is also intended to be a bar/lounge of some sorts... I'm interested to see if the location is a good spot for such a venture.

La Sombra definitely has a sleek, if not terribly Latin American, ambiance.  There is a large outdoor seating area which looks to be very pleasant.  If I go back sometime in the late fall I will try to sit out there.  The one weird thing about the space is the division between the lounge/bar area and the dining area.  The room is split roughly evenly between the two areas - are they expecting that much bar action given the locale?  

The restaurant had only opened 4 days prior, so we were unsure what to expect.  We found the place to be pleasant enough, if oddly configured.  I had a glass of wine from the short Spanish/Latin list - an Argentine semillon from Salta.  My friends sampled their sangrias, which were ok apparently but not astounding.  They also have a bar list of the expected Latin American drinks - pisco sours, caipirinhas, etc.  

For food, I wanted to try as much as possible.  Unfortunately, they only had a limited opening week menu.  We sampled their guacamole (not unusual, but nice corn cakes accompanied) and their chicharrones for starters.  The chicharrones were actually large slices of pork belly, not pork rinds, a nice surprise.  For my main course,  I ordered both the mushroom ceviche and the ceviche of the day, as well as two of the empanadas.  I enjoyed the mushroom ceviche, which was more a medley of marinated, mixed mushrooms.  Their fish ceviche was sufficient, but uninspiring.  It needed some kick.  The empanadas were well done with interesting flavors; I really liked the chicken (the olives in the beef were a bit much).  Lindsey and Jed split the salad special of the day - grilled shrimp with candied habaneros - as well  as the parilla gaucho - a grilled steak dish with two chimichurris.  They really liked the steak as well as the chimichurris - I think the red ended up being the favorite.  

We were too stuffed for dessert, but they have a decent menu.  Apparently they are also open for brunch; maybe something to check out in the future.  Overall, if this restaurant was off south first, I probably would dine there more often.  As it is, it's not inspiring enough to make me want to go back often.  

South African Wines - Tasting July 2010

For the South African wine tasting, I decided to go in a slightly different direction, and do regional comparisons for some of the wines.  For example, we tasted a Chenin Blanc from Stellenbosch, but also one from the Loire Valley.  While South Africa has made many admirable strides in the last 15 years, it is still a very new wine region.  As a result, there isn’t a lot of regionality to the wines – varietals determine.  There are great values to be had and I’m excited to see how South African wines evolve...  

Raats Original Chenin Blanc 2008 ~ $14

Stellenbosch

This wine did not have much a nose.  A very pale wine, it had a light fruity palate with tastes of pineapple and citrus.  There was a nice minerality as well.  This is not an amazing wine, but a nice little summer quaff.  

Sauvion Vouvray 2006 ~ $14

Loire Valley

In comparison to the Raats, this wine was much more voluptuous.  It was a light gold color again, but it had fantastic aromas off pear and apricots.  The palate was a little on the sweet side for some of the tasters.  It had a nice lemony, floral quality and great mouth feel.  For a Vouvray lover, this is a deal!

Glen Carlou Chardonnay 2008 ~ $15

Paarl

This golden chardonnay had a pretty strong lemony, nutty nose.  The palate continues with lemon, toasted nuts and butter.      I felt that the tastes were a little rough, though, and that the wine could have been better integrated.  Good buy, in any case…

Chappellet Vineyard Chardonnay 2008 ~ $25

Napa Valley

This is a classic Napa chard – all butter and toast.  Now while this is not my style of wine, it is nicely made.  It has a delicate, floral nose.  It was rounded and creamy on the palate, with pineapple and apple and a toasty finish.

Thelema Cabernet Sauvignon 2006 ~ $40

Stellenbosch

This cab had an overwhelming nose of green pepper and smoky spice.  On the palate, there was a little black fruit, but the main flavors were smoke, earth and coffee.  This felt more old world in character than new world.  But it still had that meaty edge that I associate with South African reds.  

Fantesca Cabernet Sauvignon Premiere 2006 ~ $75

Napa Valley

This is an intense Napa can. The nose was spicy, with pepper and tobacco notes and not much fruit.  The palate was similarly rich with almost no fruit, and an earthy/tobacco finish.  I think this tannic wine needs a few more years in the bottle to round it out.  

Warwick Pinotage “Old Bush Vines” 2007 ~ $19

Stellenbosch

I admit, I am not the biggest fan of pinotage, however, this is possibly one of the nicest I’ve ever tasted.  It has a fantastic cherry nose, with a little underpinning of earth.  On the palate, there is less fruit, and a lot of tobacco, spice and smoke.  Think grilled.  

Graham Beck Brut Rose NV ~ $16

Robertson & Stellenbosch

My first sparkling wine from South Africa and I enjoyed it.  I was not blown away by its complexity, but it was drinkable, for sure.  A blend of pinot noir & chardonnay, it had nice flavors of raspberries with a mineral finish.  A good party wine.  

J Vineyards Vintage Brut 200 ~ $40

Russian River Valley

This was a last minute addition to contrast with the Graham Beck.  This is a more complex sparkling wine.  The nose is quite reminiscent of biscuits or bread, with almond undertones.  The palate is very clean, with apple flavors and a continuation of the nutty nose.  I like this wine a lot.  

Bobotie & Curried Couscous Salad

Bobotie

This is apparently a quintessential South African dish and so I thought it would be perfect for the South African Wine Tasting.  A Bobotie is a kind of shepherd's pie or meat loaf.  It combines several important elements of their cuisine - lots of meat, Indian spices and dried fruits.  Plus, it can be made mostly in advance.  Perfect for a party! 

3 slices of white bread, crusts removed and bread cut into 1-inch dice

1 1/2 cups milk

2 large onions, finely chopped (about 1 cup)

3 large carrots, finely chopped (about 1 cup)

1 apple, peeled, cored and diced

2 tablespoons curry powder

1.5 pounds ground lamb or beef

1/4 cup raisins

1/2 cup mango chutney

2 tablespoons white wine vinegar

2 large eggs

olive oil, salt and pepper

1.    Preheat the oven to 350 degrees. Place the bread in a bowl and cover with the milk.  Let stand for 15 minutes.   

2.    In a large fry or saute pan, saute the onions and carrots with salt and pepper in olive oil over medium heat until they are softened, but not browned.  Add the apples and continue to saute for 3 minutes.  Add the curry powder and saute for another 3 minutes.  Add the ground beef or lamb and saute until browned through.  Add the chutney, the raisins and the vinegar, and saute for an additional minute.  Remove from the heat. 

3.    Squeeze the milk from the diced bread and incorporate the bread into the meat mixture.  Mix pretty thoroughly and place in a casserole dish (9x13).  (Can then refrigerate at this point).

4.    Whisk the eggs and the reserved milk together and pour over the meat mixture.  Bake in the oven for 35 minutes or until custard is set.  Wait 10 minutes after removing from the heat to serve.

Curried Couscous Salad

This salad takes inspiration from many others, chiefly Ina Garten's recipe, as well as from the seasonal produce at the farmer's market.  I used scallions and cucumbers, but feel free to add what is available to you.  This dish is meant to evoke the Indian or Malay food tradition of South Africa - and I think it will go nicely with the Bobotie above....

1 1/2 cups of couscous

2 cucumbers, peeled and diced

4 scallions, sliced thinly

1/2 cup raisins

1/2 cup pine nuts, lightly toasted

1/4 cup yogurt

1 tablespoon curry powder

1 teaspoon turmeric

1/4 cup olive oil

2 tablespoons white wine vinegar

Salt and pepper to taste

1.    Place the couscous in a large bowl.  Pour 2 cups of boiling water over the couscous and tightly cover.  Let stand for 10 minutes.

2.    Place the pine nuts, raisins, scallions and cucumbers in a large bowl.

3.    Mix together the yogurt, curry powder, turmeric, olive oil, vinegar, salt and pepper until thoroughly combined in a small bowl. 

4.    Remove the cover from the couscous and fluff with a fork.  Add the couscous to the pine nut, raisins, etc. mix to combine. 

5.    Add the yogurt sauce and mix to combine and coat evenly. Serve or refrigerate immediately!

South African Wines - Cheat Sheet

Lessons learned or everything you need to know about South African Wines (to sound like a wine geek!)

History 

South Africans, contrary to popular conception, have actually been making wines for centuries.  The small region of Constantia, right outside Cape Town, produced amazing, Muscat-based dessert wines in 18th century.   In the 1860’s, things fell apart.  The British removed tariffs on non-empire wines, and French wines became effectively cheaper (less transport time too).  Then Phylloxera hit, and many of the old vines were decimated.  During the last century, the Cape was hamstrung by powerful farming lobby - KWV.  The KWV basically set prices and produced low-quality wine or juice for distillation.  In the 1990’s, some of the KWV’s power was scaled back, production needs were lowered and the stage was set for a wine renaissance.  Also, socially, South Africans shifted away from a beer and spirit world to wine world.    

Climate and Geography

South Africa is a relatively warm, dry place.  The climate is not necessarily conducive to wine-making, it would be better if South Africa was a bit further south.  There’s a lot of sunshine in this Mediterranean climate – warn summers and cold, wet, blustery winters.  The Benguela current from Antarctica does make it cooler along the coasts.  As a result, most wine regions, or drylands, are irrigated (similar to riverlands of Australia); unless they are out along the coasts.  The climates and geography, however, are actually quite varied.  There are mountains, valleys, desserts etc.  Overall, Ph tends to be low and so Lime additions necessary.  Also rainfall varies, and some wineries might need to rely on irrigation.  There is a mixed blessing in the form of the gale-force summer south-easter, the Cape Doctor Wind, which gets rid of moisture and fungal issues but beats up the grapes.  

Viticulture & Varietals

Varietals are known as cultivars.  The major grape of the region is Chenin Blanc, known as Steen.  It used to be made into box wines that were fixtures at the Braai.  Also, it was used for distillation.  Red wine varietals were not planted a lot.  In the late 1990s this began to change.  One of the unique cultivars is Pinotage – a cross between Pinot Noir and Cinsaut – it is not for everyone.  Most of the reds were burly, tough wines, but with new canopy management and other methods such as controlled malolactic fermentation oak aging, wines of greater finesse are being produced.  As mentioned above, the low pH soils still produce musts that are low in acidity requiring the addition of tartaric acid in the wine making process.  Finally, even though there has been a push for other varietals, Chenin Blanc and Cinsaut, very hardy grapes, will remain popular in South Africa because of poor grape quality due to virus-infected planting material.  

Regional characteristics are still sufficiently lacking in definition.  There is a Wine of Origin system which is similar to the French AOC system.  But really, it’s the varietal, not the region that controls the type of wine you’re drinking still.  

Wine Regions

Constantia – A cold region, since it is cooled by sea on two sides, with wet but moderate summers.  It is located tight outside of Cape Town.  There is rich, loamy, sandstone soil which causes the vines to be very productive – pruning is a must!  

Stellenbosch – This red country is the oldest region after Constantia.  The sandy, alluvial valley floors are surrounded by blue-gray mountains.  It is best known for Cabernet, Merlot, Shiraz, and Pinotage as well as Chardonnay and Sauvignon Blanc.  Stellenbosch is the hub of South Africa’s wine industry.  It has varied microclimates, elevations and soil.  One advantage is its frontage onto False Bay, which has a cooling effect.  Additionally, the summer Cap Doctor wind keeps vineyards cool.  

Paarl  - This is the warm home of an increasing number of well-known estates.  The name means pearl.  The region has varied topography, soils and microclimates and it produces everything ranging from port to sparkling wine (Methode Cap Classique). It is a particularly good producer of Viognier, Semillon, Chardonnay, Shiraz, Mourvedre, Cabernet and Merlot.  The wine is styled for easy, early, everyday drinking.  A small sub-region, has been getting a  lot of acclaim.  Unfortunately, much of the wine does not make it the States.  The sub-region is called Franschhoek, which means French corner, it is one of the prettiest parts of South Africa. 

Breede River Valley Region – There are two sub-regions.  The first, Worcester, is a fertile district nestled behind mountains that definitely needs irrigation. The second, Robertson, has a lot of limestone, which is great for chardonnay and sparkling wines!!!

Cape Point District – This is the newest region and holds promise for colder-weather varietals as it is right on the Atlantic.  

Uchi ☆☆☆☆☆ & Uchiko☆☆☆☆

Uchi

801 South Lamar

Austin, TX 78704

512 916-4808

Uchi is one of the best (if not the best) restaurants in town.  I've been frequenting Uchi since the beginning of 2005 when it was still just a new restaurant in small house on South Lamar.  Since then it, along with chef Tyson Cole, has received critical acclaim from national food magazines (F&W Best New Chef nod in 2005) and along the way gotten ridiculously popular.  I can remember fondly the days when it was easy to wander into the restaurant at 8 on a Tuesday night and you would be seated in a somewhat quiet booth almost immediately.  Now, most nights you can arrive at 6 with a party of 2 and be told that it's at least a 2 hour wait.  Sadly, I would say that the wait is almost always worth it - the food is simply fantastic.  Who knew exquisite Japanese-based cuisine would be created in the middle of Central Texas?

As I mentioned, Uchi is in a little house that looks like it dates from the '40s; though the house is older, the decor and design inside are thoroughly modern (another Michael Hsu creation).  There is a bamboo-framed, gravel-floored outdoor area with low, black lounge chairs and tables.  I've spent a pleasant hour waiting outside, sipping sake, for a table to free up.  The inside is dominated by an intense red, flowered wall-paper under a sky-blue ceiling.   There is a small sushi bar to the right where you can see the chefs at their work.  The rest of the decor is dark wood.  All together, it is modern, comfortable but unusual.

If you go to Uchi, you should definitely try the sake.  There are quite a few options by the glass - I love the Shining Prince.  They also have small microbrews by the half-bottle.  Pricey but worth it.  Uchi also has a fantastic wine list.  It offers quite a few by the glass options, as well as some interesting bottles.  The sommelier, June Rodil, was named Texas Best Sommelier in 2009.  I especially remember trying a truly intriguing wine - Coenobium from Lazio.  It's rich, unctuous and golden with lovely citrus notes.  I haven't seen it on too many other wine lists...  That's what I like, there are predictable and satisfying pics like the rose sparkler Bouvet, but there are little gems like the Coenobium too.

Thus far, I've been writing about the pluses.  Here's a big negative.  The hostesses and some of the wait staff.  I go to Uchi a lot.  I love the food, the vibe and the drinks.  Plus it's really really close to my house.  I go frequently enough that the valets ask me if other members of the "Smith Clan" are joining shortly as well.  (Some moved to Uchiko and even recognized us there -  and I've only been there 3 times).   You would think that the hostesses and the wait staff would as well.  Not at all.  I've been asked if it's my first time at Uchi by an irritating cast of hostesses for the last 5 years.  There is one right now that is truly rude.  The wait staff aren't rude, but they are absent minded as well.  There are a few stellar waiters, but they are few and far between.  It's one flaw, but it's a big one in the Uchi dining experience.  I mean, dinner at Uchi is by no means cheap.  You expect to be treated a little bit better...

Anyhow, on to the good stuff - the food.  Uchi serves up amazing Japanese-based, adventuresome cuisine.  You can definitely get a nice cup of miso soup and a bowl of steam edamame, but you can also just as easily get foie gras sushi and maguro sashimi with goat cheese and apples.  Uchi borrows tastes from many cuisines, but the food is underscored by precise, Japanese techniques.  The menu is divided into Cool and Hot Tastings (ceviche, sashimi, hot rocks, etc.), Yakimono (small grilled dishes) and Tempura, Greens, Soups, Sushi (tons of amazing pieces), and Makimono (extremely creative sushi rolls).  There is also a dessert section and a specials page.  I tend to order off of the specials page every time I go.  They always list the freshest seafood for sushi there as well as seasonal/avant-garde dishes they are offering for the evening. Also, the pastry chef, Philip Speer, is fantastic.  He creates these other-worldly, molecular-gastronomy based desserts out of both normal and unusual ingredients.  He tends to have a new dessert special every week and I always get it.  A typical order for my husband and I goes as follows:  2 miso soups (1 with mushrooms, 1 without), an Uchi Salad (the romaine leaves are used like chips that you dip in the creamy jalopeno-edamame dressing), an order of Japanse Pumpkin Tempura, the Tsukiji Selection (6 pieces of sushi; 2 each of their freshest fish), some additional pieces including Madai (Black Snapper) and Hotate (Scallop - Crazy good), and a dish or two off of the specials page.  It's light, delicious and an adventure every time. 

I've eaten at some pretty amazing places over the years all over the globe, and the food here is fantastic.  It's amazing that it's right here in Austin and in my own back yard to boot.  I just wish the staff, mostly the hostesses, were nicer.... ☆☆☆☆☆

Uchiko

4200 North Lamar

Austin, TX 78756

512 916-4808

This summer, Tyson Cole and his crew decided to open a new restaurant off of the success of Uchi.  This new restaurant - Uchiko - is located on North Lamar.  It is a larger space that is able to accommodate reservations for dinner (yeah!).  Overall, the food is supposed to be similar to Uchi, but a bit more rustic and fushiony - they bill it as Japanese farmhouse cuisine.  I've been a couple of times already.  I think it will turn out to be a nice option for northern diners, but it has not displaced Uchi in my mind.

Instead of being in a small house, Uchiko is housed in a shopping center.  The interior of the restaurant is reminiscent of Uchi, but it is much more utilitarian and rough/rustic (Michael Hsu again).  There is no wallpaper in Uchiko.  Instead there are red-bricked walls, rougher-hewn tables, and neutral tones.  The bar area is much larger and they have a sweet wine cellar - it's walk in!  Overall, I'm neither amazed at the decor, nor blown away by it.

The drinks menu is a bit larger than Uchi's.  They have a lot of white wine options in particular.  There seems to be some crossover, but it's not complete.  I had an albarino there that is not on Uchi's menu.  Also, they have a slightly different sake menu.  I've had fun sampling some new ones - I really like the one called Northern Skies.  Finally, Uchiko serves up a few wine or sake based mixed cocktails.  I had the Larkin which consisted of bubbly, lemon and grilled thyme.  Nice.

Everytime I've been, the waitstaff has gotten more and more organized.  They are generally pleasant and are super eager to tell you all about the interesting ingredients on the menu - Skyr!  Icelandic Yogurt, can you believe it! Also, the hostesses seem really nice, might just be because it's brand new, but, hopefully not...

The food is similar to Uchi's, but it has more unusual ingredients in more robust dishes.  I actually had already sampled many of Uchiko's dishes prior to dining there - they were road-tested on the Uchi special's page.  In general, the menu set up is similar - Cool and Hot Tastings, Greens, Grill, Agemono (fried dishes like tempura), Sushi & Sashimi, Makimono and Dessert.  Thus far, I really like the Cobia Crudo (Cool Tasting- cobia, pickled cucumbers, jalapeno), Coconut Crepe (filled with shrimp and aromatics - a Southeast Asian delight), Boquerones Sushi (white anchovy - trust me, it's good), the Toledo roll (tuna, chorizo, avocado, grilled garlic and almonds) and the Jiiro roll (salmon, avocado, preserved lemon and skyr yogurt), and the Sweet Corn Sorbet dessert (it was a favorite special dessert at Uchi - polenta custard, sweet corn ice cream, caramel...).  I'm sure the menus will evolve into being more independent over time.  

Right now, I would check out Uchiko if you're in the area, want to have a reservation or have a large party, and want a more filling meal.  They are still working out some kinks, but it's a very pleasant dining experience.  I'm interested to see how these two very similar restaurants will coexist.....   ☆☆☆☆

East Side Show Room ☆☆☆

East Side Show Room

100 East 6th Street

Austin, TX 78702

(512) 826-3414

East Side Show Room is an eclectic/funky restaurant on the east side of town.  It serves up unexpectedly well-prepared, homey, locavore food to a small set of tables on a daily basis.  In addition, it has a great bar that crafts intriguing cocktails while delivering consistent classics.  If you're over on the east side and feel like some tasty food in a relaxed and unusual atmosphere, this is the place for you.  

I read in an early review that the decor had a very post-apocalyptic feel and now, every time we go, my husband Stephen remarks upon how accurate the description was.   The space is in a little old store-front.  Walking through the old glass-paned doors you immediately see the bar, which is a mesh of metal and wood and odd piping.  The coolest feature is the draft beer dispenser!  The dining area is small with an oddball assortment of mismatched tables and chairs.  There are knick-knacks all over the place and they have a lot of artwork hanging up on the wall from various artists.  All-together, an experience.  

The wine list and even the beer list are tiny.  This place is not about the vino; it's about mixed drinks.  They have quite the list of old-timey classics like the Sazerac and the Manhattan.  However, they also have an interesting selection of new creations with the requisite fresh ginger, or blackberry or thyme syrup to make them unique.  I've never been just for a drink, but I get the feeling it would be a very pleasant experience.

I go for the food.  As I said, the place does not scream gourmet, however, I've had some creative, excellent dishes.  They are not completely consistent, but I've had enough good to definitely want to go back for more.  They have a cheese plate and a charcuterie plate  and a few salads and tartares.  These are all ok, but not stunning.  Where they excel is with their main courses.  I've had quite a range, from a middle-eastern inflected bangers and mash (sausages and mashed potatoes and sweet potatoes) to a non-traditional but delectable coq au vin (tomato in the sauce - not classic but nice) to a perfectly prepared grilled pork-chop with blackberries.  There isn't a clear direction to the food.  It seems like the cook what inspires them from day to day and, probably, what is available from the farmer's market.  I will say that all of the dishes are substantial.  This is more of a cold weather dining spot than warm...

Overall, I think East Side Show Room is a fun and unusual restaurant that is expanding the Austin dining scene in new directions.  This is not a luxe place, but a spot to go when you feel relaxed and what a great drink.  The bonus is that you also can get some good food!  ☆☆☆

Paggi House ☆☆☆☆

Paggi House 

200 Lee Barton Drive

Austin, TX 78704-1059

(512) 473-3700

Paggi House is one of the best located restaurants in Austin.  Luckily enough, the building and outdoor space have been designed to perfectly take advantage of the stellar views.  The food and drinks in addition make this one of the best happy hour/fine dining date spots in the city.  If you feel like relaxing with a nice cocktail or glass of wine, nibbling on some lightly prepared snacks all while taking in the Austin skyline, this is the place for you.

The restaurant is actually housed in one of the oldest buildings in Austin.  The architect/design team did a great job of combining this historic landmark with frankly, quite urban updates.  The restaurant’s foot-print is much larger than the original building.  There’s a fantastic patio area out in the front with loungy couches as well as dining tables.  In the back of the restaurant is a bar space replete with a deep-stone bar.  The bar area is quasi-indoors with a translucent roof and open passageways.  The interior of the small, original building has a luxe feel with black leather chairs, crisp white table cloths and a changing roster of artwork on the walls.  The space offers many different types of mini-venues if you will – a happy hour spot on the patio out front, a true bar scene out back and a fine-dining interior. 

The wine menu is quite extensive and generally well-edited.  They have a good European and American presence, but don’t have a lot of wild cards.  The most unusual wine I’ve had there was a rose sparkler from the Loire valley made, at least partially, from cabernet franc.  Otherwise, I tend to have a nice nebbiolo from Piedmont or a lovely pinot from California.  They do have a wines by the glass menu, which is on the higher end, but satisfies.  The cocktails are interesting – Blood Orange Margaritas, Strawberry Mojitos and classic Mint Juleps.  I definitely recommend this place for happy hour – they have half-price specials!

The food is definitely American, but with the now-pervasive locavore bent.  Their ingredients are well-sourced and they are proud to tell you about them.  They don’t seem to suffer with the same recent obsession with offal that other places have demonstrated and they don’t try to overly challenge you with their food.  If there was something that might set them apart from other similar restaurants (Olivia, Parkside, Wink…), it would be their seafood focus.  I personally love all of their fish entrees – they are excellently prepared.  Their Mero Sea Bass, Alaskan Halibut and Hawaiian Ahi are all pan-seared to perfection and served with excellent veggie and sauce accompaniments. I tend to love their delicately dressed salads and tend to always get them, but when I’m enticed away, it’s usually for their seafood appetizers.  I recently had their Lobster and Endive Salad and it was fantastic – succulent lobster with sweet beets in a lovely butter sauce.  I will say that my husband, Stephen, is hooked on their Lamb Rack which is crusted with pine nuts and served with goat cheese whipped potatoes.  He hasn’t changed his order since he first had it!  Please be forewarned, though, this place is pricey!  The average entrée is $29… 

Overall, I would recommend Paggi House just for the view and atmosphere.  It is quite well situated.  It’s a bonus that it serves up well-prepared dishes accompanied by delicious drinks.  If you haven’t been yet, I would either go on my next fancy date or happy hour outing so you can take advantage of the summer weather. ☆☆☆☆

Grilled Summer Salad

I make this salad every summer.  I know it's time when the squash and corn start showing up at the farmer's market.  It's lovely, light and healthy!  This is very easy to make if you have a grill basket for your outside grill... otherwise, this might be a bit difficult.

3-4 summer squash, cubed

3-4 corn, still in husks

3 poblano peppers

2 onions, cut into eighths

2-3 limes

olive oil, salt and pepper

1.  Turn a burner on your stove on high.  Place a poblano pepper directly on the flames and turn as the skin becomes charred and blackened.  Once the entire pepper is charred remove it from the heat and place it in bowl and immediately cover with plastic wrap.  Repeat with the remaining peppers and let them sit in the covered bowl for at least 30 minutes.    

2.  In the meantime, heat up your grill to around 350 degrees.  Place the corn on the grill with the husks still on and grill with the lid closed.  Periodically check the corn and turn as the sides get nice and golden.  Remove the corn from the grill and place to the side.

3.  Toss the squash and onions with olive oil, salt and pepper.  Place the squash and onions in the grill basket and place the basket on the grill.  Grill the squash and onions until tender and browned.  Remove from the grill and place in a bowl.

4.  Remove the corn husks from the corn and cut the corn off of the cob.  Transfer to the bowl with the squash and the onions.  Remove the poblano peppers from the covered bowl and peel off the charred skins.  Remove the seeds from the poblano peppers and chop roughly.  Add the chopped poblano peppers to the bowl with the squash, corn and onions.

5.  Half and squeeze the limes over the squash mixture.  Taste and adjust the salt and pepper if needed.  Serve immediately, or chill and serve later.  

Favorite Tex-Mex Spots in Austin

Austin has a fair number of Tex-Mex spots.  Below, a few of my favorites...

Maudies

2608 West 7th Street

Austin, TX 78703

512 474-7271

The original Maudies was the first restaurant I ate at in Austin back in the late '90s.  At that time it was a definite hole in the wall replete with Elvis decor (confusing to a transplanted New Yorker... Elvis & Tex-Mex???)  and spicy fresh salsa.  Alas, times have changed.  The spot is just as popular as ever, but it has expanded significantly.  The fajitas are still excellent, but they seem to have changed the salsa recipe (much to my dismay).  It's still tasty, just not fantastic.  I would recommend for a lazy weekend fajita and margarita fix!  ☆☆☆

Manuels

310 Congress Avenue

Austin, TX 78701

512 472-7555

Manuels occupies a space on Congress Avenue.  When we first started going there more than a decade ago, it was somewhat of a lonely outpost.  With the revitalization downtown it has certainly gained good company.  The design of the restaurant has a downtown edge to it - black leather banquettes, high ceilings, a touch of neon.  It is also a bit more of a refined Tex-Mex or really just Mexican food experience.  They have great seafood entrees, enchiladas and chile con queso (it's made with real cheese!!!).  Takes reservations and good for a fancier date... ☆☆☆

Gueros

1412 South Congress Avenue

Austin, TX 78704

512 462-9925

I discovered Gueros during college.  My best friend and I, upon our return to Austin, would always immediately hit Gueros.  Located on South Congress, it has a great, hipster SoCo vibe.  It's in this old brick building and the inside has this airy but vintage edge.  There are fantastic pictures of old Texas and Mexico decorating the walls.  The food is good.  I like going for their a la carte tacos because I usually fill up on chips and salsa before hand (the salsa verde is tangy and pretty spicy - not for the faint of heart but delish).  Luckily the margaritas are tasty as well because you will likely be sipping on one waiting for a table.  They don't take reservations and the wait can be long.... ☆☆☆

Polvos

2004 South 1st Street

Austin, TX 78704-5142

(512) 441-5446

I became acquainted with Polvo's when I moved to the Bouldin Creek area.  Located on South First, Polvo's has the super funky edge that epitomizes much of 78704.  It has a nice outdoor seating area that people seem to wait in long lines for.  It styles itself as being more interior Mexican, but I still find it significantly Tex-Mexish to give it that label.  The food, in my estimation, is ok.  I really like the salsa bar - they have 6-8 different salsas on offer.  If you're feeling like a more low-key, but definitely Austin Tex-Mex experience, I'd check this place out.  ☆☆

Garrido's

360 Nueces Street

Austin, TX 78701

512 320-8226

Garrido's is a new Tex-Mex restaurant located on the first floor of the Austin 360 building.  It has a great outdoor porch area over-looking shoal creek.  The interior is very nicely done with a haute-Mexican, almost elegant feel.  The food is on the lighter side (the portions aren't huge either).  They have great tacos, which you can mix and match.  I like the Mojo de Ajo Shrimp and the Mahi Mahi BLT versions.  I confess, I haven't gotten much beyond the taco portion of the menu.  Probably one other standout is their wine list - they have one and it's actually pretty well-edited.  I enjoyed a nice glass of an Argentine Torrontes recently.  I would definitely recommend.  ☆☆☆

The Steeping Room ☆☆☆☆

The Steeping Room

11410 Century Oaks Terrace

Austin, TX 78758

512 977-8337

The Steeping Room is a sweet little tea shop/cafe in the Domain - it has an amazing selection of teas.  I try to eat there on the weekends when I'm in town - I get a little caffeine fix before I head out for my shopping errands.  You can sit indoors (the space is small, a little austere, but still comfy) or outdoors under shady umbrellas.  The people watching is great. If you're in the area I would highly recommend checking them out for brunch or lunch. 

The Steeping Room has an amazing selection of tea.  They must have anywhere from 75 to a 100 available depending on the day.  I am a green tea addict and love to sample all of the different offerings, though I've discovered my true love is a light Japanese option called Gyokuro Kin "Also know as “Precious Dew Pearl,” Gyokuro is a very famous tea in Japan. Partially shade grown to enhance the green color, flavor, and healthful properties. A very elegant tea with natural sweetness."  Once your order their tea, they will steep them to perfection for you.  Also, if you dine in and can't finish your pot, they will gladly get you a to go cup.  (They serve coffee and some soft drinks as well).  The other fun areas of their drinks menu are their "Tea-Tails" and Freezes.  I like getting their Mojteato on hot days - mint, green tea, lime, agave syrup and sparkling water.  If I'm looking for something more filling, I get the Matcha Freeze - green tea, banana, milk and ice.  As long as you are in the mood for tea, they have the beverage for you!

The Steeping Room is also a fantastic little cafe serving "tea-inspired" cuisine.  They offer what I think of as English-tea and Asian-tea styled foods.  All the options have the highest-quality ingredients, are healthy and just darn tasty.  You could, for example, order tea sandwiches (they have quite a few varieties, my favorites are the salmon gravlax, malaysian pork and lemon edamame) with a scone, clotted cream and jelly on the side to go with a fragant earl grey tea.  Or you could go in a wholly different direction, order the napa rolls (soft spring rolls stuffed with veggies, noodles and either chicken or tofu) with a matcha dusted brownie for dessert to have with your Lu Shan Clouds and Mist (a great Chinese green tea).  Or, you could skip the whole lunch thing and go straight for breakfast first thing in the morning.  They have great home made granola served with White Mountain's excellent bulgarian style yogurt.  If you're more classic, try the Morning Meal - eggs your way, bacon or soysage, toast and fruit.  They also have amazing baked goods.  I mean, I love their pine nut plum scone and it takes sheer willpower not to order one of their cupcakes from the display case every time I'm there. 

Next time you're at the Domain, stop by the Steeping Room.  Even if you don't eat there, get a tea to go and just see if you can walk away from the baked goods case empty-handed.... Delish! ☆☆☆☆