Honey-Nut Latte {Thunderbird}
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| This. This latte. A rich, creamy latte meets the flavor of Honey Nut Cheerios in the best possible way. It's definitely more of a treat than a daily pre-workday cup of Joe, but it is mightily delicious. |
Rush Creek Reserve {Antonelli’s Cheese Shop}: a seasonal wash-rind cheese that is only available in limited quantities in the fall and winter
Arabicos Taco {La Condesa}: seared venison, pickled cucumber, chipotle harissa, fennel pollen yogurt, cilantro, bacon fat tortilla
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| Did I mention this is perfectly medium-rare venison, with yogurt sauce and harissa, in a bacon fat tortilla? I have nothing else to add except yes. |
Coliflor a la Plancha {La Condesa}: Roasted cauliflower steak, chipotle raisin purée, marcona almond, chile de arbol vinaigrette and garlic-cauliflower soubise
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| This dish is one of the more out-there choices for me personally on this list, and I'm so glad I included it! Adam was less than sure about it, because if it's out of my comfort zone then it's way out of his, but he liked the flavor despite not believing that vegetables are a meal. I thought it was super tasty (very grown-up descriptor) and am so glad I branched out to try something new! |
Lamb Chop Fondue {Roaring Fork}: with white wine fondue, chili pecan bread, and roasted butternut squash
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| If this appetizer had consisted of the lamb chops alone, with none of the frills, I would have been satisfied. They were perfectly cooked, tender, and well seasoned... but then... white wine fondue! Butternut squash! Chili pecan bread! Yes. Yes. Yes! Disclaimer: I had to steal this photo from the inter-web, but it was even more fantastic in person. |
Black and Bleu Pizza {Second Bar + Kitchen}: black truffle, bleu cheese, medjool dates, pork belly, and red onion
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| Just look at this list of ingredients; is there anything that could possibly go wrong? The answer is no, but somehow Second Bar + Kitchen makes it even better than I imagined. This pizza is an assault of amazing flavors, but is so rich that I recommend splitting it and something else on this fantastic menu with a friend. Otherwise, it could become overwhelming. |
Cinnamon Roll {Second Bar + Kitchen}: with bourbon caramel and cream cheese frosting
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| Bourbon caramel. Cream cheese frosting. Bourbon caramel! I loved this treat so much that I've ordered it twice. The only critique I have is that it isn't served as hot and melty as it could be, but it's utterly fantastic. |
Tableside S’mores {Halcyon}
Ol’ Skool Ramen {Ramen Tatsuya}
Congress Burger {Bar Congress}: house ground brisket and chuck, shallot confit, gruyere, and horseradish pickles
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| The geniuses behind Congress, Bar Congress, and Second Bar + Kitchen are well known for their Bar Congress Burger, and with good cause. This is just a perfect take on a basically classic cheeseburger, at least as far as gruyere and shallot confit can be considered classic. Adam and I both agreed that it was simply a really damn good burger that we look forward to ordering again. (Disclaimer: we actually ate this at Second Bar, but it's the same burger). |
Baked Brie {Bar Congress}: with apricot mostardo, basil, roasted garlic, and toasted bread
Butterscotch Budino {Foreign & Domestic}: with whipped cream, caramel, and cacao nibs
Benton’s Ham & Warm Cornbread {Foreign & Domestic}: with tomato jam
Iced Vanilla Latte {Patika Coffee}
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| This is my favorite fancy coffee drink so far in Austin (I consider fancy coffee anything that's not your basic cup). It's a perfect blend of coffee, creaminess, and just enough sweet flavor. The fact that it is served out of a tiny, almost unnoticeable trailer in a random parking lot is just bonus. PS - you'll see a lot of iced drinks on this menu, because Austin in fall is perfection. |
The Finn & Porter {Finn & Porter}: 7 oz. center cut filet tenderloin & poached lobster creamed spinach, fennel orange beurre blanc
Lobsteryaki {Finn & Porter}: vanilla butter poached lobster tail, cucumber and dried cranberry rolled in saffron rice with seared foie gras and truffle balsamic teriyaki
Beet Salad {Mettle}: with cashews, white chocolate, and charred apricot vinaigrette
Fried Blue Cheese {Mettle}: with apples and honey vinaigrette
Vegetable Tart {Arro}: Roasted sweet potatoes, caramelized onions, roasted mushrooms and goat cheese
Saint Arnold Pumpkinator {Saint Arnold Brewery}
Malaysian Carrots {Dang Trailer}: served with toasted coriander and peanut sauce
Brisket Curry Wrap {Dang Trailer} served on grilled paratha bread with house pickles and fries
Kimchi Fries {Chi’Lantro}
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| These. Fries. I do not even like kimchi, and these are like crack to me. I've had them twice, and it's still not enough. They needed to make the list for a third go-round. This food truck turned brick-and-mortar restaurant pretty much nails every item on its menu, and you can find it parked all over the city. I can't possibly explain the flavors, you'll just have to try them. |
Flaming Salmon {Soto}: Salmon sashimi that is cooked over flame before your eyes
O-Toro Sashimi {Soto}: on a bed of shaved truffle companied by creamy sushi rice risotto with wild mushroom
Shroomed Sandwich {Chico & The Fox}: 12 hour smoked pulled pork with roasted garlic aioli, piled high with sauteed mushrooms and swiss
Spiked Bacon Jam {Chico & The Fox}: bourbon-laced bacon jam served with cinnamon sugar pita corners
Dine at Eden East at Springdale Farm: menu changes every weekend
Chicken Tikka Masala Platter {Asiana}: served with rice, naan, saag paneer, and tarkari-do-pyaza
Half Moon Latte {Summermoon Coffee}
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| This was my favorite fancy coffee drink prior to Patika. Both iced lattes are great, but this one is just a little less coffee and a little more sweet cream. Summermoon's famous "moon milk" is a magical mixture, but I find the full moon latte to be too much. The half moon latte cuts the cream factor, making for an amazing iced treat. |
Texas Brisket {Franklin’s BBQ}
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| There is just no way to make this massive platter of meat look pretty for a picture. That's a fact. Franklin's is nearly unanimously known as Austin's best BBQ joint, as evidenced by the fact that lines are several hours long every single day by 8:00am. I wanted to believe there was no way it's good enough to warrant that wait, but it is 100% worth the hype. Do not miss the brisket first and foremost, but the ribs were also so succulent that the meat fell off the bone as I tried to pick one up. This was hands down the best barbecue I have ever had, in any state, and I can't wait to pack some chairs and a cooler of BYOB drinks to tailgate the next line-waiting session. |
Hama Chili {Uchi}: Baby yellowtail, ponzu, thai chili, orange supreme
Walu Walu {Uchi}: oak-grilled escolar, candied citrus, yuzupon, myoga
Creme Brulee Steamer {The Steeping Room}
Chai French Toast {The Steeping Room}
Hail Mary {Star Bar}: a bloody Mary so full of “stuff” that it includes its own cheeseburger
Butter Coffee {Picnik}
Pumpkin Latte {Picnik}
Brussels Sprouts {The Hightower}: brussels sprouts, peanut butter, golden raisins, sambal and lemon
Chicken & Waffles {The Hightower}: fried chicken thighs, grit waffle, ginger honey syrup, hot sauce, whipped butter
Cortado {Houndstooth Coffee}
Peanut Butter Oatie Firkin {Pinthouse Pizza}: oatmeal stout with nutella, cocoa, and nutter butters
Lobster and Sweet Corn Orzo {Blackbird & Henry}: with cornbread and sausage streusel, tarragon and corn powder
Cambridge Burnt Cream {Blackbird & Henry}: baked vanilla custard, caramelized sugar
Pumpkin Pie Smoothie {Daily Juice}
Bruin Fall Seasonal {512 Brewing}: made with chocolate and crystal malts, this brew has notes of raisins, dark sugars, and cocoa
Waterfall Pork {Thai-Kun}
Beef Panang Curry {Thai-Kun}
Grilled Bread with Peanut Curry Sauce {Thai-Kun}
Sweet Potato Pancakes {Josephine House}: with maple syrup, toasted Texas pecans, whipped cream
Dine at recently opened Olamaie
Sweet Potato Vanilla Vodka {Buzz Mill Coffee Shop}
Brisket & Ribs {La Barbecue}
Papadulce Taco {Tacodeli}: Oven roasted sweet potatoes (camote), grilled corn, roasted peppers, caramelized onions, toasted pepitas & a chipotle camote sauce
Tomato-Brie Soup {Annie’s Cafe & Bar}
House Made Iced Chai {Cenote}: made from scratch in house
Butternut Squash Cappellacci {Taverna}: butter, sage, tomato fondue & fresh parmesan
Goat Cheese Beignets {Cru}: with honey and cracked black pepper
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Did I seriously just say goat cheese beignets? I did. I really did. I have absolutely no idea how these qualify as beignets, but who cares? They are little balls of battered and deep fried goat cheese... covered in honey! They were melt in your mouth delicious. Adam didn't totally love them, but he doesn't love goat cheese. So, a prerequisite for this dish is being a normal human loving goat cheese. |
Ranch-to-Table Steak {Jacoby’s}: choose whatever cut you like, it's all fresh from Jacoby's ranch
Roasted Carrots {Jacobys}: with coriander, honey, and arugula pesto
The Flying Pig {Gourdough’s}: a Gourdough’s donut with bacon and maple icing
Granny’s Pie {Gourdough’s}: Caramel, Pecans, Bananas & Graham Cracker
Cajun food at newly opened Sawyer & Co. Diner
Coriander-Maple Pork Ribs {Lamberts Downtown BBQ}: part of Lamberts weekend brunch
The SXSW {Max’s Wine Dive}: a bowl of jalapeno cheese grits with spicy pulled pork, fried egg, fresh tomatoes, sweet corn, pickled jalapeños and cilantro
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| The grits were really yummy, and I never say no to adding sweet corn to something... ever. The pork was just spicy enough, and the dish overall was really good; it just didn't blow me away. The SXSW was really good, but not great, and thus was overshadowed by the Fried Chicken Benedict (below). The benedict's blue cheese hollandaise sauce was the tastiest thing across all of our plates, and the fried chicken is moist and delicious. |
Bonus Pick
Fried Chicken Benedict {Max's Wine Dive}: fluffy biscuits, Max's famous southern fried chicken, fried eggs, topped with buffalo blue cheese hollandaise, served over home fries
Duckabush Amber {North by Northwest}: Pilsner, Caravienne, and Chocolate malts give this beer its beautiful, deep amber color
Roasted Garlic Bulbs {North by Northwest}: with goat cheese and black pepper crostinis
Skillet Fried Cornbread {North by Northwest}: served in a rich chicken broth with portobello and cremini mushrooms, topped with goat cheese
Fusion Tacos {Fork & Taco}: new taco restaurant opening mid-September by Uchi alum Casey Fannin
Red Chili Braised Pork Cheeks {The Noble Pig}: picked fresnos, green tomato, and cotija cheese
Margherita Pizza {Bufalina}: tomato, mozzarella, basil and parmesan
Mushroom Crepes {Blue Dahlia Bistro}: mushroom crepes in a bleu cheese parmesan cream sauce and mesclun greens
Chinese BBQ Tacos {The Peached Tortilla}: chili garlic marinated chicken or braised pork belly, asian slaw, chinese BBQ sauce, and cilantro
Bacon Jam Fries {The Peached Tortilla}: belgian fries tossed with our signature house made bacon jam, fried egg, sriracha mayo, and green onions
Daily Tasting Menu {Qui}: nightly selection of seasonal offerings
Butcher’s Burger {Salt and Time}: topped with aioli and pickles, served with beef fat french fries and tomato jam
Chef’s Selection Tasting Menu {Barley Swine}
Dan Dan Viet Mi {Elizabeth Street Cafe}: housemade egg noodles, ground pork, chile broth, pickled mushrooms, herbs and toasted cashews
Iced Vietnamese Coffee {Elizabeth Street Cafe}
Roasted Beets & Warm Cambozola Cheese {Perla’s}: with Pumpernickel Croutons, Mache, and Aquavit Honey
The Cadillac {Via 313}: gorgonzola cheese, fig preserves, shaved prosciutto, shaved parmesan, balsamic glaze
Pork Spare Ribs {Stiles Switch BBQ}
Gnocchi {Epicerie}: with cauliflower, wild mushrooms, chervil, and basil
Beet & Barley Salad {Epicerie}: yogurt, mint, pumpkin seeds, tarragon vinaigrette
Chicken & Waffle {24 Hour Diner}: Marinated, boneless, skinless fried chicken breast & thigh, brown sugar butter
Pork Belly Slider {Three Little Pigs}: with maple soy glaze, sliced green apple, and fried onion with a side of sesame coleslaw
Soft Pretzels {Easy Tiger}: house-made soft pretzels with smoked gouda, homemade beer cheese, mustard, and salted whipped butter
Frito Pie {Micklethewait Craft Meats}: a heartier version of the classic frito, chili and cheese dish, Mickelthewait tops their pie with two large lamb-chorizo sausages
Lavender Latte {Vintage Heart Coffee}
The Fall Bowl {Blenders & Bowls}: pumpkin, vanilla, nutmeg, cinnamon, banana and acai, topped with walnuts, granola, strawberries, dates, red apples, and honey
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| I really wanted this list to be as well-rounded as possible, including health foods if I absolutely must; enter this Fall Blender Bowl. What does that even mean? I'm not sure. There were so many seasonal flavors in this bad boy that I knew it had to be on a list of things "to try". This bowl is a fruit puree base bursting with fall spices, topped with granola, apples, honey, dates, and inexplicably strawberries. The flavors were strong and really tasty, but ultimately I just don't think the bowl concept in general was something I'd go back to again and again. I guess I'd rather have food or a smoothie, not both. |
Toasted Apricot Cocktail {Frank}: house-infused toasted almond and cinnamon Old Forester Rye Whiskey mixed with a touch of house-made vanilla simple syrup. Topped with apricot nectar.
Chocolate Bread Pudding {Frank}: with Maker’s Mark butter sauce and candied bacon
Pumpkin Soup {Bess Bistro}: with maple bacon jam, spiced creme fraiche, and toasted pumpkin seeds
Cornbread {Black Star Co-Op}: buttermilk-serrano cornbread with honey thyme black peppercorn butter
Black Star Burger {Black Star Co-Op}: locally sourced 44 Farms brisket ground in-house daily, with house made beer mustard, sharp cheddar, bibb lettuce, tomato and onion
The Scarecrow Taco {Torchy's Tacos}: October's taco of the month with pumpkin seed breaded chicken tender, roasted poblano peppers, topped with escabeche carrots, queso fresco, cilantro, and creamy chipotle ranch.
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| You guys... one of my favorite tacos ever is back at Torchy's this month! You absolutely must run to Torchy's immediately and order October's Scarecrow Taco. By run I mean drive, but get there fast. Pepita crusted chicken tenders, people. You can't miss that. |
Charcuterie and Cheese Board {Henri’s}
Fried Chicken {Red Star Southern}: buttermilk-marinated Tennessee chicken, breaded and fried, seasoned with cayenne, lemon and thyme
Pulled Pork {Red Star Southern}: pecan chip smoked Boston pork but with Duke’s mayonnaise coleslaw on a house-made brioche bun; served with cornbread
