The Ultimate Austin Movable Feast
I fantasize from time to time about staging the ultimate Austin movable dinner. You know, one course at each restaurant with a fleet of limos at our disposal as we move for each course. Of course each limo would be stocked with chilled bottles of Yellow Lable Veuve Cliquot!
Starter Cocktail
This would be the Mexican Martini at the Austin Ale House. This fresh, all natural martini features silver, orange liqueur, and fresh limes. Talk about priming the palate!
Soup Course
The wonderful Clam Chowder at Café Blue at the Galleria. Chef Ben Nathan has infused with this with such character and flavor (not to mention fresh clams) that I couldn’t envision a better soup course with the weather turning a bit cooler.
Appetizer I
The Blistered Shishito Peppers at Swift’s Attic. This dish requires perfect timing, and Swift’s seems to nail it every time. Every bite is blissful indulgence.
Appetizer II
The Foie Gras served nigiri style atop sticky rice at Imperia. Chef Ian Kokeler’s inspiration here is to be applauded. The flavors are jaw dropping. And it’s one of the most beautifully presented dishes in the city.
Salad Course
Good thing we have limos. Because for the salad course its out to Dripping Springs for the Old Oak Pear Salad at Creek Road Café. The pears are placed on a bed of fresh baby spinach, hearts of palm, cherry tomatoes and red onions with a housemade chunky bleu cheese dressing accentuated with a balsamic reduction. Oh, and did I mention the candied pecans?
Entrée I
Back downtown to Congress for the Potato Gnocchi Arrabiata.
This is master chef David Bull and team at their creative best. It’s accented with zucchini, basil, calabrese peppers and finished with olio verde,
Entrée II
A quick hop up to Perry’s Steakhouse for the gigantic 32oz caramelized pork rib.
When Perry’s does lunch every Friday they completely sell out a smaller version of this cut. The dinner entree will easily serve two.
Entrée III
Head north to Uchiko (literally the offspring of Uchi) for the Kanpachi Crudo.
This dish features an incredibly well-cooked Amberjack along with avocado, green apples and truffle. The balance of this dish is perfect. Well hell, the restaurant is just about perfect.
Entrée IV
Yes, a lot to eat, but after all this is my fantasy. So indulge me. Last entrée would be at Andiamo for dish I ate so often they named it after me. The Veal à la Rob Balon (Porcini) in a burgundy cream sauce is one of the tastiest dishes this side of Naples. The don’t start serving it till the fall, so that’s why I’m having this dinner in November!
Dessert I
Way up to Research and Pecan Park to Freda’s Seafood Grille for their uber-decadent White Chocolate Bread Pudding. This is absolute bliss served with caramel sauce and white chocolate sauce. Add a little ginger ice cream and Voila!
Dessert II
Keep heading north to Round Rock and the Louisiana Longhorn Café. Aside from their great Cajun fare, they make wonderful pies and cakes. The German Chocolate will make our menu as it is the BEST in the area. Also got to include the Key Lime Pie on our menu.
Night Cap
We head back downtown to III Forks for a glass of their wonderful whiskey cream cocktail (housemade) and then a litle jazz at the bar. Now we have surely had a travelling feast!
