Hosteria Verde

www.hosteriaverde.com, 632-8400

Supper clubs are not new to the Austin area. Both Bistro le Marseillais and Dai Due have run very successful, interesting mobile feasts in the past. The newest kid on the block is Hosteria Verde, run by two Vespaio employees: chef Andrew Francisco and server extraordinaire Anne Rutt. Francisco is a graduate of the Culinary Institute of America in New York, and his kitchen credentials include a stint at the French Laundry, no less. Rutt started waiting tables at Vespaio while earning her degree in political science, and, as fate would have it, it was then she discovered her true passion: food and wine. Rather than continue on to law school, she joined forces with her friend and co-worker and founded Hosteria Verde last September, an endeavor that combines food, drink, music, and art in an intimate dinner setting. They also specialize in private parties and catering.

Each of their wonderful dinner parties is carefully planned to the last detail and held at a different location. Previous sites include the Irons bed and breakfast, Austin Art Glass, Hyde Park Victorian B&B, and Gardens. The ever-changing, seasonal menus feature Francisco’s creative, expertly executed dishes, and service is professional and attentive without being stuffy. Because all events are BYOB, menus are posted on the website well in advance so that attendees can pair the dishes with the beverages of their choice. For their first dinner at the Irons in South Austin, guests were welcomed with a glass of Prosecco. A long table decorated with candles and flowers was set on the patio for about 20 people. Under the carport, DJ el John set the mood with eclectic, atmospheric music. Dinner was delicious, convivial, fun, and relaxed. A Hosteria Verde supper-club reservation would make a fabulous gift for anyone interested in a unique and spectacularly executed dining experience.

This article appears in December 7 • 2007.

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Mexico City native Claudia Alarcón has made Austin home since 1984. She worked her way through college in the local restaurant industry, graduating from the University of Texas in 1999. She has been a Chronicle contributor for 15 years and presents lectures and workshops on topics related to the foodways of Mexico, both locally and internationally.