Dishola: Reviews by the Dish

2408 W Anderson Ln, Austin, TX
(512) 451-7333

TysonCole on 03/10/08

Houston's roasted chicken is exceptional: tender, moist, and flavorful, with just the right amount of crispiness to the skin. The cous-cous that comes with this dish is one of my all time favorites. It's filled with sliced radishes, golden raisins, almonds, tomatoes, green onions, and parsley. It's an ideal accompaniment to soak up the chicken's juices. Houston's gets it right every time.

1610 S Congress Ave, Austin, TX, 78704

TysonCole on 03/10/08

The memory of this gnocchi will always stay with me; it remains unmatched. The gnocchi was prepared in a brown butter sauce, and it included invigorating sage. The potato dumplings must have been made that hour, they tasted so fresh. And their texture was like velvet.

357 6th Ave, New York, NY
(212) 414-3088

TysonCole on 03/10/08

After eating at over 100 restaurants on a crazy whirlwind NYC culinary tour, the Uni sashimi with baby white shrimp is what stays with me. In a word: perfect.

3407 Greystone Dr, Austin, TX
(512) 795-8593

TysonCole on 03/10/08

This is my "dead chef walking" last dish request. For me, tonjiru is more than just a dish; it's ultimately satisfying on all levels - stomach, heart, and soul. The thinly sliced pieces of pork (stewed until they melt in your mouth), alongside vegetables in a dashi stock...well, there is nothing better in my book.

1F Matsuyoshi Bldg., 7-17-8, Ginza, JP
03-3248-1135

TysonCole on 03/10/08

The best shabu shabu I've ever had was in the Ginzu district of Tokyo, but I've also found several standout spots in L.A. I love the ceremony of this dish - the swishing noise the thinly sliced beef makes when you submerge it in the dashi, or the way you dip your veggies in ponzu sacue before eating them with a bowl of steamed white rice. Nothing is wasted. Once the meat and vegetables have been eaten, the broth from the pot is usually combined with the remaining rice. Even those leftovers are delicious.