Max's Wine Dive

I had heard great things about Max's Wine Dive from several people at work that had been to the Houston location, so I caught some dinner with the Ferrari man there last week.

First of all, I couldn't even find the door...did I mention it was raining?
Then, I was greeted by their we-tried-too-hard-to-make-it-like-it's-a-real-warehouse "decorations" AND the place is so dark, I almost tripped over them...ugh!

Whatever, Ferrari man got there and we got our table. A tiny little table by the window.
It was so loud I couldn't hear the waitress to order, much less any of Ferarri man's entrepreneurial words of wisdom. Whatever, let's just order some of their famous cheap wine and get some food. Um, first of all the cheapest glass is around $9, and our bottle was $45.

We started with the pan borracho. They take a french baguette, chop it up, mix it with prosciutto, garlic and yellow onion and they soak it in a white wine custard with gruyere, mozzarella and Grana Padano cheeses. They bake it. The cheese melts and bubbles, the prosciutto hardens, and the bread gets super soggy. It was alright...although I did eat more than half of it(I was starving).

I ordered the kobe burger and decided to add the avocado thinking it would be in addition to the triple cream brie, and jalapenos, tomatoes and lettuce that come on it. So, for 3 extra dollars I got a little bit of avocado, no cheese, and two jalapenos.

The meat was overcooked and overall it was pretty tasteless.The fries were way too salty, couldn't finish them.

Ferrari man had the fried chicken and liked it, except for the chipotle honey...too spicey. Oh and per the Ferrari man: Don’t add an extra piece (a $3 option) unless you are REALLY hungry.

We shared the ginger funnel cake with a scoop of coffee gelato on top. It was o.k. We still ate way too much of it. Left really full.

Here's what the Ferrari man had to say about it: Max’s Wine Dive delivers what it’s name promises… upscale wine paired with down-home cooking. The resulting atmosphere is more happy hour than haute cuisine.

It's a bar that serves food.

(sorry...no pictures, it was too dark)

http://www.maxswinedive.com/austin/menus/index.php

Frank

I was a little sentimental walking into former Starlite but happy to walk into brand new, two-week-old, Frank---
AND super excited to finally catch up with one of my besties (The Austinite) after months of conflicting schedules getting in the way.

I was late, so The Austinite had already ordered chili-cheese fries and a nice cold Breckenridge Avalanche Amber. The huge waffle fries were perfect, just enough salt, and crispy. The chili, on the other hand was...what's the word....mmmmreeaaghhh. I've tried ranch and blue cheese, but I had never had chili-cheese fries with sour cream...a little weird...


Our server recommended the Jackalope and told us that there was only 4 left of the special (definitely a good sign).
So, I had the Jackalope: Antelope and rabbit sausage topped with huckleberry compote, sriracha aioli, and applewood smoked cheddar.
Where should I begin?
1. The first bite was so hot, I'm pretty sure I won't be able to taste food for the next year or so 2. The huckleberry compote was extremely sweet with a bitter after taste and 3. The aioli was very spicy
I finally took out the sausage, stabbed it onto my fork, ate it with some of the cheddar and chugged my beer.

The Austinite had the special: Buffalo sausage topped with avocado-mango relish and crema fresca. The mix of sweet and tangy flavors and the peculiar gamey taste of the sausage made a great match. He inhaled it.

A lot of bread, not enough sausage

The service was great, considering we were one of about four tables.

The space needs a lot of work...Let's just call it a two-week soft opening. Everything is still under construction, including their menus, partly because they are missing a couple of permits from the city to complete their back and upstairs. Their plan is to open a general/grocery store in the waaaay back that caters to the future residents of the Austonian and guests of the W Hotel. They're shooting for a one-stop shop for your Texas goodies like books, canned goods, jellies, etc. As for the upstairs, they want a lounge vibe with vintage pinball games and such.

They will soon have a late night window open until 3 a.m.

I want to meet their chef. From what I hear, he's their designer's younger brother, Matt, and is a young culinary explorador willing to take some major risks in the kitchen.

Overall, I wasn't blown away, but I'll give it another go once the dust settles.

http://hotdogscoldbeer.com/

ANNIES

So, my beloved DVH owed me some major quality time and promised me a nice dinner so, I picked the new Annies on Congress.

If you love France...or the upper West side in New York City just stroll down to 319 Congress Ave and find a mix of both.
Annies, a product of a 20+ year catering business and an underground deli (former Apple Annies), is fantastic.
The ambiance really is just like Pastis in NYC, or a zinc bar in Paris, but with the unmistakable Austin edge.

This brasserie's windows, the lighting, the tables, the deli cases, the awesome bar, and the huge paintings on the walls just captivated me.
Really, all that was missing was Eartha Kitt's C'est Si Bon playing in the background...

Let me first say that the service was great.
You know how you can totally tell when a restaurant has just opened by how many mistakes they make, or missing details there are? Well, none to be found here. Our server was on top of it. We had a great experience.

I had to have the rabbit.

The perfect portion comes on duck egg spätzle, carrots and peas and whole grain mustard jus. The rabbit is covered in the mustard, not too strong, just right. Yes, it sounds so normal, but it's scrumptious.

DVH had the halibut on sweet corn risotto and green tomato relish on top. The green tomatoes were a little too intense (then again I'm not a huge fan of pickles or anything in that family), but mixed with the simple halibut and the sweet and creamy risotto it was so good.

...the halibut didn't stand a chance.

We shared the mac and cheese. It was the perfect amount of creamy, cheesy goodness with just a hint of (what seemed to be anyway) white wine.

We ended our fabulous meal with the frozen pistachio parfait desert, a Mark Schmidt original, with burnt honey and caramel.

Here's what I love about this place, everything is organic and local following their "farm-to-table" philosophy, and that their bar is so friendly. It makes for a great place to meet up with friends before or after downtown.

Yep, late night menu my friends. It seems pretty extensive, and much better than your typical slice of sucky pizza. I'm so intrigued by their Tortilla Española with octopus...hmm...and, of course, all the soulful side dishes like the mac and cheese.

For those of you downtown residents, they will soon deliver their delicious food to your home! Their website is still under construction...so your best bet is to call.
(512) 472-1884

La Condesa: Comida y Tequila

My fondest memories growing up are standing right next to my grandmother and her maid of 30+ years (who's like my second grandmother) making quesadillas de huitlacoche and flor de calabaza. I'm telling you, this woman's hands are blessed.

So you can imagine my reaction when I saw the Huarache de Huitlacoche on the menu at La Condesa.

The original La Condesa is an exclusive neighborhood in Mexico City filled with culinary geniuses. If you live there, you're automatically 'cool' among the Chilangos (Mexico City residents...aka the worst drivers in the country).

True to its name La Condesa is clean, modern, with touches of rugged Mexico (the bar, the bull, the tree trunk table), trendy, and just plain beautiful. You'll love the atmosphere.

Their extensive cocktail menu and gigantic bar, consisting mostly of Tequila, will blow your mind. My fave is El Cubico ---Get this...Tobacco infused tequila. Yeah, they actually put the leaf in there and let it chill until you get this incredible aroma in your drink. That is, if you're into tobacco..Navan vanilla liqueur, lemon, grilled pineapple juice, mezcal essence (a little spritz on top), with volcanic-saffron-infused salt rim. How's that for intense?

If you want to skip the tobacco and want something a little sweeter--- I'm also a huge fan of the Alma Blanca and the Guillermo. Here's the whole list.

I absolutely love their ceviche. Be adventurous, skip the Acapulco, go for the kampachi or the trout. It's like eating sushi with a Mexican touch (hoja santa).

Their amazing chef, Renee Ortiz, kept a few classics on the menu, including the very crunchy chapulines. Yes, they're grasshoppers, but don't freak out, they're perfectly seasoned protein. They come with three tiny corn tortillas and a side of guac that is to die for.

For a nostalgic bite, try the duck mole. It takes Chef Ortiz four days, and very hard work, to make his mole but it all boils down to one word--- HEAVEN. The duck will melt in your mouth.

Tacos de cochinita pibil is another classic (native of the Yucatan peninsula) and one that may be the end of me. The mix of the axiote (key spice in this) and the purple onions have a kung fu fight in your mouth...it's so good.

If you really like pork, try the carnitas de panza. They come with a side of roasted jícama with bacon,and avocado-chicharron salad. But if you REALLY REALLY love pork, grab a few of your friends (10 or 12), call 72 hours ahead of time, and have a whole suckling pig. Talk about a feast!

Sweets? Oh you betcha... Boca negra for the chocolate lovers, crema cocida for those looking for sweet, but light, and flan de hoja santa for those who want to try something traditional with a great twist. Don't limit yourself---TRY THEM ALL!

Make sure to check out the specials. Last week I had the BEST venison ribs with a hibiscus glaze. I nearly licked the plate.

One of my favorite things about this place is that they took your everyday snacks, you know the kind you grab on the street anywhere in Mexico, and made them fine cuisine. I love getting the corn on the cob. It has cotija and ancho chile powder on it...It's just like I had it after elementary school while I waited for my mom to pick me up...aawww...

Oh yeah...on the weekends they have brunch and they have one huuuuge table covered in pan dulce. No diet on weekends,k?

Mind you, huitlacoche is nothing more than fungus on corn... gross, right? WRONG. It is delicious, but definitely an acquired taste. Kudos to La Condesa for bringing it and chapulines into the menu and allowing Austinites' palates to be mesmerized by them.

This place was responsible for the most kick-ass 5 de Mayo block party... even though in Mexico is not nearly as celebrated...complete with "puestitos de comida" and live music. Can't wait to see what they have planned for 16 de Septiembre!

VIVA MEXICO

Garrido's

Saturday, after a long day in the water and sun, the Italianini and I grabbed a quick bite at Garrido's (as in David Garrido) under the 360 building.

The heavy wood front doors are a nice welcome. The sleek leather chairs, modern light fixtures, the nice bar, and the very Mexican tile wall at the back made for a nice view as we walked to the patio.

The patio is right on the edge of the trail that leads to town lake (shoal creek)...It kinda stinks, literally.

The menu is small, and super cheap. The most expensive item is around $11.
It's a good concept for its location...cheap eats and drinks, then head dt.

It was happy hour (woohoo) so Italianini had the margarita, while I tried the very-close-to-the-real-thing Paloma. Grape fruit juice, Fresca, simple syrup, and tequila. Keep them coming!

We tried the oyster appetizer and the lamb. The oysters are very similar to Jeffrey's and 34th Street Cafe's. They are fried, on a yucca chip, with aioli, and topped off with pico. Garrido uses habanero aioli. Yum!
The lamb was perfectly cooked, on a bed of spinach, and with a spicy sauce drizzled on top.

Since tacos dominate the menu, I had to try a little bit of everything. I tried the oyster taco (same as the appetizer), carnitas, and chicken. Italianini let me have a bite of the steak, and the mahi mahi BLT.

The corn tortillas are just like you would have at a taqueria in Mexico, small, soft, and really fresh. The carnitas are not realy carnitas, more like barbacoa, but the meat is so tender and delicious. The chicken is your basic chicken taco with cheese and a raw green salsa that kicked my taste buds' butt. Steak was marinated very well, and the mahi mahi was interesting and surprisingly good.

The black beans were different. While they looked like your typical refried black beans with cotija cheese on top... there was a spice in there that I can't quite put my finger on... and it's a bizarre taste.
On a happier note, the green rice was splendid.


Don't go in thinking it's going to be a cheaper or smaller version of La Condesa. While it's also Mexican food, it falls under a completely different category. Here you won't find the adventurous nightly specials, the homemade mole, or the twist on autochthonous dishes like chapulines...to name a few.

No desert... too full!

(512) 320-8226

Gumbo's

Don't judge me for liking a chain restaurant! Gumbo's in the Brown Building has been one of my regular spots for the past five years. As far as it being true Cajun food... not sure...but I LOVE IT.
If you're into oysters, do the Rockefeller. You get two delicious oysters in one bite! Can't get much better than that. One is baked on the half shell with cream spinach and the other one is fried and topped with parmesan. Oh yeah, they spike it with Pernod...mmmmm.

Wanna get a feel for the menu? Get the appetizer sampler. A stuffed mushroom (yes, literally one), shrimp Robert, and crawfish in tarragon sauce. Delish.

The menu is huge, so here are the classics... You can pick from the fish of the day with your choice of topping:

My uncle, Robert, blackened shrimp over herb beurre blanc
My dad, George, sauteed with crabmeat over herb beurre blanc
My fave, Francine, blackened over crawfish tails sauteed in tarragon sauce
My cousin, Victoria, grilled over sauteed artichokes, mushrooms, cherry tomatoes, and spinach in herb beurre blanc
My last choice, Almondine, pan sauteed over a meuniere sauce, topped with sauteed crabmeat.

If there's red fish, go for that.

The bread pudding is great, but the chocolate custard is orgasmic.
Yes. I said it.

'Laissez les bon temps rouler' !

www.gumbosaustin.com