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
1415 S Congress Ave,
Austin, TX
(512) 444-7437
Paula
on 01/23/07
My favorite combination is anchovy and fresh tomato--ask for it cooked on the crispy side, and partner it with the baby spinach and chickpea salad.
401 W 2nd St,
Austin, TX, 78701
(512) 494-1500
Paula
on 01/08/07
Here in the land where queso is ubiquitous (and mostly forgettable), the rich, flavorful version at Lambert's stands out. The molten, creamy mixture is thick with white cheeses and a generous amount of roasted green chiles. The queso has a sharp edge (from cotija, or another aged Mexican cheese) and is served with thick, house-made tostaditos, sturdy enough to scoop up plenty of the good stuff.
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.
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.
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.