It's officially Austin Restaurant Week, kids, and the Italianini and I ventured over to Foreign and Domestic.
First, let me tell you that parking SUCKS. they have a couple of spaces right out front, but the rest is across the street in the neighborhood. Which wouldn't be so bad if it wasn't raining.
Second, this place is tiny, and always busy, so you'll have to wait--- it was a Monday at 6:30 and we waited 20 minutes.
Third, if given the choice, sit at the bar. It was the coolest experience.
The kitchen is right there in front of you, exposed, raw, the heat, the smells, the bar is covered in jars with garnishes and wonderful herbs.
While we were originally going for the ARW menu, we saw Chef Ned Elliot (owner) was cooking, so we had to skip the $30/person deal.
We had Popovers- Huge rolls with gruyere cheese. Incredible flavor, soft and gooey on the inside, flaky outside, beautiful.
We also tried an app that was on the menu that night (menu changes constantly) called something Lardo. Sorry, horrible memory these days. Imagine pig's back fat, put in their meat grinder until it becomes like a pate, and then layered with balsamic jelly over toast... It was flavorless, gross, and the bread was soggy. The balsamic jelly was intense. It was like eating pig fat french toast. I'm all for being adventurous with food, but don't be the hero, save yourself!
I had the Ditali and Cheddar with oxtail topped with bread crumbs and a soft egg.
I think this is by far the best interpretation of comfort in a bowl. The sharp flavor and heaviness of the pasta and cheese are well complimented by the sweetness of the oxtail. This was lick-the-bowl-clean good!
Italianini had a special of the night. Grilled octopus with scallops, topped with ink foam served over potatoes, and shishito peppers.
It was delicious. The foam was tasteless and useless. The dish would have been fine without it. Trying too hard? Although, I must admit that I didn't expect this place to be so gastronomic. I expected something more rustic, but instead I was witness of some serious cooking techniques.
It was really fun to watch the Chefs work in harmony in their little assembly lines.
We almost ordered some sweets, since I know the Chef's wife (and co-owner) is the pastry chef, but that would have just been gluttony.
The service was FABULOUS. Our server was patient and lovely.
We had a great experience, I hope you do too!!!
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