More of Rob’s Favorite Appetizers
By popular demand, here are some more of my favorite soups and appetizers from the Austin restaurant scene.They are unfailingly tasty and have achieved “go to” status for my family and myself.
The She Crab Soup at Steiner Ranch Steakhouse is a low country chowder that’s flat out tasty. It’s made of cream, lump crabmeat, celery, and potatoes and it brought down the house at the Busby Foundation dinner last fall.
The Fireman’s #4 PEI Mussels at the Upper Decks. These are some of the tastiest mullosks in the city with crispy fries and a rocking Sriacha Aioli that beautifully complements this dish.They tender with an engaging flavor.
The Oven Baked Wings at Tony C’s in the Galleria. The coal-fired oven that cooks their marvelous pizza (top-rated in our recent Pizza Wars) also lends a wonderfully seared flavor to the Wings. The moisture is preserved so there’s not a hint of dryness to these babies.
The Lobster Tacos at the Iron Cactus. Now this is one hell of a treat. Tender sauteed lobster meat in a flour tortilla with a savory red pepper coulis.These go down exceptionally easily. A great example of the restaurant’s Tequilla Grill concept.
The Shiner Boch St. Louis Ribs at Zed’s. This is a tempting appetizer that pretty much defines the comfort food genre.The ribs, cooked in Shiner Boch sauce are absolutely fall-off-the-bone tender. I have to discipline myself when I’m eating these because it’s really easy to put away two orders before you even realize it.
The Pomme Frittes at Péché. This is a great appetizer for a place known for its intriguing cocktails. The fries are incredibly crisp and have a decent shelf life. The aioli that comes along is just about perfect.
The Crab Cakes at Creek Road Café. These crab cakes are dense and complex: and the key is that they use very little filler. But nothing surprising here. Creek Road is an amazing find for Dripping Springs: virtually every dish is stellar.
The Oysters Contraband at Evangeline Café. This is an old dish from the swamp that has Lake Charles written all over it. Curtis Clark makes his own chips and ladens them with luscious oysters and a zesty and spicy sausage remoulade. One of my favorite appetizers in the city.
The Texas Poutine at Max’s Wine Dive. The jalapeno grit fries and bacon gravy blend with the jalapenos and cheese curds for Chef JP’s take on an ancient classic. If you haven’t tried this, you’ll be very pleasantly surprised.
