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
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).
4101 W Parmer Ln Ste E,
Austin, TX, 78727
(512) 821-9472
Paula
on 01/23/07
The “Screaming Orgasm” ($13), a moan-worthy sashimi salad of clean-tasting yellowtail, shredded daikon radish, and a spicy, creamy ponzu dressing. This restaurant is a hidden gem--the chefs actually cooked at Nobu in Vegas. Sin City's loss is Austin's gain.
2209 Manor Rd,
Austin, TX
(512) 457-9900
Paula
on 12/23/06
Even if the Enchiladas de Mole Rojo weren't on the menu at El Chile, we'd go for the flawless margarita, the thick salty chips, and the roasted tomato salsa. But because the enchiladas--tender, succulent achiote-roasted pork wrapped in stellar corn tortillas, sauced in a rich, cinnamon-scented Oaxacan red mole sauce and sprinkled with sesame seeds--are on the menu, we need a fix just about once a week. Bill Clinton was in a few weeks ago, after he gave the eulogy at Ann Richards private memorial. The ex-President showed keen instincts when he ordered the pork enchiladas He cleaned his plate. He's not the only one.
1316 S Congress Ave,
Austin, TX
(512) 693-9317
Paula
on 12/27/06
It's hard to move past a menu item of perfect simplicity like “Bread, Cheese, and Olives.” Especially when the light is starting to fade, and you have a glass of malbec in your hands, and more than a bit peckish. Which explains why, on those perfect evenings when you want to sit under the wisteria, and enjoy the night air, and perhaps see a cool dog or three, it's easy to gravitate to the Hotel San Jose for just that. The bar menu's awesome cheese plate is appealing straightforward and generous. It always involves three varieties, a hard cheese, a semi-soft, and a soft, spreadable cheese. Currently the mix is goat's milk Gouda, Port Salut, and blue cheese, however that changes often. But you can count on the constants: a handful of olives, fresh fruit like grapes, apples, and strawberries, and slices of baguette. A small platter that serves 2 or more is $12, a large platter (serves 4-6) is $18. Like the hotel, the hours are funky, M-TH 5-midnight, Friday 3-midnight, on Saturday and Sunday, they open around noon.
8127 Mesa Dr,
Austin, TX
(512) 346-7900
Paula
on 01/23/07
This torta makes a dream lunch (especially when a glass of wine is involved). It's rich and filling, loaded with roasted zucchini, eggplant, and mushrooms, sun-dried tomatoes, olive oil, two cheeses and served with a fresh basil and tomato salad.