Rob’s Recommended Dishes: Part II
The Steamed Clams Posillipo at Ciola’s. Steamed little neck clams in an amazingly tasty red sauce. This is beautiful for dipping bread after the clams have disappeared. Originally part of the menu for “Sinatra Week” but held over by popular demand.
The Drunken Noodles at Chon Som on Wells Branch Parkway. The subtle tastes of this dish will win you over. I can’t get enough of it.
The Mirin Sea Bass at Yama Sushi Grill on Highway 620 in Round Rock. One of the more classic versions of “butterfish” that you’ll find in the city. The texture is impeccable as the taste.
The Crab Salad Tower at Stories at the Hyatt at Lost Pines Resort near Bastrop. The dish blends fresh lump crabmeat, hearts of palm, avocado, roasted tomatoes and a herb coulis. I have never tasted anything quite like it. Worth the trip.
The Dover Sole at III Forks. Yes, the restaurant is known for steaks, but the Dover Sole is a show stopper. Chef Jamie Gutierrez continues to just get better.
The Low Country Crab Soup at Steiner Ranch Steakhouse. This is a vintage Carolina low country recipe that flat-out rocked my world when I first tried it last month. Wonderful flavors.
The Veal Porcini at Andiamo. This is about the tastiest and most consistent veal dish I’ve tried in the city. The mushrooms are a delight and the sauce is irresistible.
The Greek Chicken Salad at El Greco. This is a salad worth fighting for. Generous chunks of feta cheese with a piquant vinaigrette dressing tossed in a mound of veggies and savory chicken. And make sure to try the Baklava as well. It’s the best in town. Ask for Chef Jake and tell him I said hi!
The Pastrami Reuben at Manny Hattan’s. Now this is a Reuben. The meat is tender and very tasty. The bread is beautifully grilled and the sandwich is mountainous. Reminds me of the old Star’s Deli in NYC at 53rd and Lexington except the wait staff at Manny’s is must nicer.
The Pork Potstickers at Shanghai. Chef Raymond Yim knows how to make a potsticker. A little soy, a little chili oil, and you have a feast. There’s so much flavor in that first bite that it’s almost indecent!
The Picanha at Estancia Churrascaria. In Brazil, Picanha is considered to be the premium cut of the cow, preferable even to the filet. Estancia Churrascaria, which means House of Meat, is Austin’s first Brazilian BBQ and it is amazing!
