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.
clockworks's Profile
1809 Manor Rd,
Austin, TX
(512) 457-9900
clockworks
on 01/15/08
"Two shrimp enchiladas topped with a smokey chipotle sauce, and serrano-cilantro cream. $12.95" I've got this dish twice, and it hasn't disappointed either time. It's pretty rich, but that's why I like it.
2007 Kramer Ln Ste 105,
Austin, TX
(512) 719-5550
clockworks
on 03/01/07
This isn't so much a review of "The Gobbler" as it is of Keifer's sandwichs in general. The gist of the review is... they suck. The meat is piled in a ball in the middle of the sandwich. I always have to take the sandwich apart and redistribute the meat evenly across the bread. The tomatoes are tiny and if you're lucky, you'll get about 1.5 slices per sandwich half. Same with the onions. Tiny pieces and if you're lucky, you'll get a couple on each sandwich half. The bread quality is nothing to write home about, nor is the meat quality. It's not bad, in fact, it's "good", but it's not great. To top it off, they have the audacity to charge $6 for the dang sandwich. Those three things (very poor sandwich construction, average ingredients, above average price) makes Keifer's "crapola" in my book.
1601 Guadalupe St,
Austin, TX
(512) 322-5131
clockworks
on 01/04/07
This is a sauce from the "Curry House" portion of their menu. You can get beef, chicken, lamb, shrimp, or vegetables in it, but seriously, anything you put in this stuff will taste so good. They also make a house specialty called "Khuroos-E-Tursh" that uses this sauce. ...but this review isn't about the dishes the use this sauce... it's about the sauce it self. :) It's an extremely rich and creamy cashew, almond and pistachio sauce. I really don't know how to describe it. It's the only thing that I, and a bunch of other people I know, get at the Clay Pit. Some of my friends have tried other things, and although not bad, they regret not sticking with the korma. It's so good that I've sent emails to the head chef and general manager asking if I could buy a big container of it... they never answered me back.