Burnet Trifecta Packing Them In

I’ve always loved the trifecta at the racetrack. But that’s a long shot at best. There is a restaurant trifecta on Burnet that is, as racing fans would say, a lock. I’m talking about the back-to-back-to-back configuration of Noble Sandwich Co., Fork and Taco and Pinthouse Pizza. These are three restaurants that have substantially elevated the food vibes on the 4800 block of Burnet.

In order from north to south, Noble Sandwich Co., the handiwork of owner chefs John Bates and Brandon Martinez has been rebranded from the old Noble Pig days but the food is every bit as good if not better. I lunched with old friend KLBJ GM Scott Gillmore there last week and I had the Smoked Duck Pastrami. OMG!!!

Moist, savory, crunchy, oozing with flavor: what a sandwich! I had been previosuly addicted to the famous PBLT with Pork Belly, but I pried my self away from my default choice and tried the duck. Know what though? They’re both incredible sandwiches.

The weekend breakfast fare is something to be reckoned with as well. The Crispy Blueberry Waffle with sausage and scrambled eggs is a ménage of beautifully integrated flavors that will leave you wanting more. Ditto for the amazing Milk Biscuit with Country Sausage and Black Pepper Gravy. The biscuits have that requisite crunchiness that sets it all up. These alone are worth the trip. I have been a fan of the original, and now this excellent addition.

Fork and Taco, one store over from Noble, is as tasty a taqueria as you’ll find in Burnet or anywhere in the Austin area. Yeah Torchy’s, that even includes you guys. 🙂 Former Uchi Chef Casey Fannin brought his influences with him, so there was a touch of Asian fusion going on. And that’s fine with me. This could be seen in the Ahi with pickled ginger, avocado and sesame soy crema. Yum. After Fannin’s deparure the inestimable Phillip Spear ramped things up even farther. I love the Spanish Farro with lime, cilantro and black beans. And the Shishito Peppers and the Fried Chicken Bolitas are a delight. This place is constantly packed and for good reason. It’s understated, minimalistic decor stands in stark contrast to the warm, inviting dishes. Owner Jeff McCoy is on to a good thing here.

The last line in the Burnet triumvirate is the Pinthouse Pizza and Brew Pub. I have tried The Margherita and the Classic Pepperoni and Basil. And of course, the Works, as you might imagine is a very tasty yet gigantic carnivore’s delight. All of these pies feature a very fresh flavor because everything is locally sourced or made on the premises. Crusts are spot on crispy yet slightly doughy. They also feature a pie of the month. This month in an homage to India, called the Masala mama. It’s based on the famous Tikka Masala and features a a home-made tomato sauce topped, and get this, paneer cheese! Can’t wait to try it.

The craft brews simply beg to go with Pizza. The Man ‘o War is a dry-hopped IPA that is rivaled only by what I’ve tasted from the legendary Brian Peters. Another great brew is the Calma Muerta Session Ale (love the name). They describe it as a “quaffable pint of straw yellow elixir.” After downing a glass or two, who am I to argue? Pinthouse is a consistently fun and tasty experience.The five founders are local friends who take their business very seriously. No dive bar histrionics here. 🙂

So there you have it. Three great spots in a row. If one’s too crowded, try the next. But do eventually try them all.