Dishola: Reviews by the Dish

10515 Mopac Expy N, Austin, TX, 78739
512-418-0444

Submitted by laura 3 days, 1 hour ago

Mighty Fine does it again! This time in the form of a chopped chili dog, ingeniously filled with 100% pure all-natural chuck beef AND chopped dog. I'd never had a dog like it, and I definitely enjoyed it. You can ask for it loaded with onions, tomatoes and shredded lettuce, as well as add cheese for an extra 50 cents. Kind of reminded me of a hot dog crossed with a taco. And as you might expect, it was mighty fine.

2401 E 6th St, Austin, TX, 78702
(512) 476-6262

Submitted by laura 3 days, 2 hours ago

I love the presentation of this turkey sandwich from Hot Mama's Espresso, the funky coffee shop on East Sixth (with a lovely garden right outside). The bread is gently toasted and lined with an olive tapenade, then layered with turkey and tomato. Cucumber drizzled with a bit of yogurt is piled atop the sandwich, adding just the right crunchy, cooling, touch. The sandwich is served with salty tortilla chips and a side of salsa. The only reason this sammy doesn't get a 10 in my book is...well, the turkey. This may sound ultra-picky, but I'd prefer a smoked, higher quality turkey - this one tastes overly processed.

1809 Manor Rd, Austin, TX
(512) 457-9900

Submitted by laura 3 days, 2 hours ago

Hm, this spicy orange infused margarita is right up your alley if you prefer tangy to sweet. I'm not sure what the spice consists of, but it's got a nice little kick that reminds me of cayenne pepper and chile powder. This is an extremely refreshing drink, and it goes beautifully with chips and queso, or virtually any of the entrees on El Chile's menu. I recommend lots of fresh squeezed lime in it as well!

801 S Lamar Blvd, Austin, TX
(512) 916-4808

Submitted by laura 3 days, 3 hours ago

Got milk? Philip Speer - pastry chef at Uchi - not only has milk; he knows how to prepare it 4 different ways. How about weaving milk into a Valrhona soft chocolate square that is as rich as it is creamy? Or ever think to make milk sherbet? Speer did. Fried milk? Okay, that's just crazy creative, and addictive at that. And chocolate oil? I suspect that is the thin chocolate crisp you see in the photo - the one that I could've munched on until the cows came home (ha - no pun intended) because it tasted like a crunchy version of sweet condensed milk. Let's just say that Speer knows how to make dessert. Oh, and this dish is not for the lactose-intolerant. :)

801 S Lamar Blvd, Austin, TX
(512) 916-4808

Submitted by lisakatherine on 01/15/08

This is Uchi at its best -- a dish comprised of a simple, exquisite combination of spicy scallop and avocado. The sushi was a gift to my husband and me as we waited for our tempura course. Perhaps the tempura took ten minutes longer than it usually does...but who was counting? Clearly, our sous-chef (we were eating at the bar), who bowed apologetically and handed us the hotate. "I am sorry for the delay," he said. "You like scallops?" It wasn't something we'd planned on ordering, but now it's on our "Uchi must-eat" list. The raw scallop next to the avocado is a stroke of genius - both are smooth, creamy, and decadently delicious. And wrapped in seaweed and sprinkled with black sesame seeds, the scallop and avocado need nothing more, nothing less. The dish is perfect as it is.