Dishola: Reviews by the Dish
- dishola /dish•ō•lâ/
- v. To share the love of food - dish by dish. n. The ultimate source to find real meals at real places that rule.
Paula's Profile
1808 E Cesar Chavez St,
Austin, TX
(512) 457-9074
Paula
on 12/28/06
Contender for my favorite sandwich in Austin. The PLT is a clever take on the classic, substituting crispy prosciutto for bacon. The other mainstays, lettuce and tomato, join Fontina cheese and herbed mayo on toasted Italian bread. Order a cappuccino or a glass of white wine and sit outside, under the big cypress tree, in their appealing patio.
1808 E Cesar Chavez St,
Austin, TX
(512) 457-9074
Paula
on 02/06/07
Served on a crackly, chewy baguette, this sandwich is rich and satisfying. The roasted pork is moist and flavorful and melds deliciously with the creamy cheese and thin slices of crisp, tart apple. To write about it is to yearn for another!
2105 Hancock Dr,
Austin, TX
(512) 407-9305
Paula
on 12/27/06
The awesome Vegetarian Burger ($7.50), might be the best in town, and holds its own alongside the carnivorous delights and phenomenal wings. The vegetarian patty is crisp, tasty, and juicy, and topped with fresh lettuce, sliced tomato, onion and avocado. Perhaps best of all, it is served alongside addictive seasoned fries that are always cooked to order.
303 Fm-620 N,
Austin, TX
(512) 266-3926
Paula
on 12/11/06
If Ranch Road 620 is part of your daily trek, then you’ve probably already been enticed by the smoky aromas permeating from Buster’s Bar-B-Que. If it’s not, and you’ve never been, grab your car keys. The restaurant’s signature Garlic Bomb, and spicy Garlic “H” Bomb, is one of the most enticing and unique barbecue preparations in town. To prepare the Bombs, Owner Tom Cook (who rules the range with wife Marilyn) uses a boning knife to hollow out a slender tunnel in the center of a pork shoulder. He fills the tunnel with whole garlic cloves for the Garlic Bomb. For the H Bomb, our hands-down favorite, he stems and seeds whole jalapenos, fills them with garlic cloves, and tucks then into the slit. The meat is coated with brown sugar and spices, “rub it up in your hands, like you would a baseball,” Cook says, then smoked on the pit for two hours. The meat is thinly sliced on bias and sold as a sandwich ($4.79), great with a little BBQ sauce or mustard, pickles, and onions, or by the pound ($11.59).
918 Congress Ave., Austin, TX, 78701
Paula
on 01/13/07
If you love salt cod, as I do, then you will be thrilled to find this rich and earthy appetizer on the menu at Cibo. Baccala is always strongly flavored, and this rough-textured puree is no exception (in fact it's definitely on the fishy side). But the sweet and clean (not heavy or buttery) grilled white corn polenta, and a sip of steely white wine, perfectly balances the flavors. I applaud the ambitious Italian menu at Cibo, and can't wait to return for more wines from the Veneto, and the gniocci that the guy at the next table was eating.