"...You probably already know the score from that time when you binge-watched a whole season subsisting on leftover pizza and and box wine; but in case you don’t Restaurant: Impossible is a hit show that pairs failing eateries with celebrity chef/ notable torso Robert Irvine in an effort to revitalize their business...."
"...In fact, a lack of awareness of customer reactions is one of the major problems Food Network celebrity chef Robert Irvine often discovers when he steps in to diagnose and solve problems as part of his popular show, Restaurant:Impossible. [image-1]..."
"...Then that friend asked if the Friedans would make juice for another of her friends, and a business soon began to emerge. “Living in a town like Austin, it’s almost impossible to not catch the fever of fitness and health,” Cary explained...."
"...The dish is so famous in Korea that there's a jajangmyeon museum located in the restaurant that claims to have invented it. It's pretty much impossible to find in the United States, especially in Texas, which is why, when I heard there was a mini-mall restaurant off Lamar Boulevard serving it, I knew I had to make a visit...."
"...If any point comes across, it's that it is almost impossible to provide good restaurant service in a vacuum. The kitchen, the management, the bar, and the waitstaff provide the four legs upon which rests the table of guest satisfaction..."
"...Judging by the fact that there are now several reality TV programs featuring hapless restaurateurs, hoteliers, and bar owners in impossible, even nightmarish situations that require redemption and rescue, the concept of the show must have a certain appeal. The newest of the programs is the Cooking Channel's Restaurant Redemption, hosted by Taiwanese-born BBC celebrity chef Ching-He Huang..."
"...No sooner had our appetizers arrived than the DJ in the bar began blaring pulsating dance music. The obnoxious decibel level made dinner conversation all but impossible, and our server had to yell descriptions of desserts to be heard..."
"...Culinarily, Jade Leaves TeaHouse has set out to do a difficult thing: to enhance popular Asian dishes by using organic and local ingredients and by offering vegetarian, vegan, gluten-free, and raw-food options. This is not an impossible thing to do, but it is difficult to do well without tipping over into an alienating "health food" aesthetic...."
"...Our table was loaded with seven dishes that practically arrived at the same time. The buzzing of the full restaurant made it impossible to even hear the ambient music, which only added to the noise level..."
"...A lavender chocolate torte ($7) weighed on the tongue, the dense chocolate overpowering all evidence of lavender. A napoleon of too-thick puff pastry rounds – the same that topped the seafood cacciatore, only unlike the pastry on the cacciatore, these were cold and chewy – separating thin citrus custard and cream that oozed all over the plate ($7) was impossible to eat with any grace..."
"...Key to the restaurant's mission is the commitment to local producers. While it's impossible to rely entirely on local growers (growing lettuce in Texas during the summer is a minor miracle, for instance), chef Andrew Page varies the menu seasonally to keep it as regional as possible..."
"...What this has to do with Komé is that, unlike the sea of indistinguishable strip-mall sushi places that seem to open with regularity, Komé is one of these impossible gems of individuality. Owners Také and Kayo Asazu mindfully set out to open a restaurant that serves the one food that they could not find in Austin, for all our sushi bars: Japanese home cooking, or as Kayo calls it, "comfort food."..."
"...We do not regret the decision. So far, after many visits through the years, it's proven impossible to get a dud when we've ordered at Sunflower..."
"...One of my dining companions who's on Weight Watchers chose the Pescado a la Parilla ($21), a fresh and flaky grilled black drum fillet complemented by a delightfully subtle dollop of mango mint butter, and deemed it a righteous selection within her dining-out guidelines. For a taste of the tried and true, it's impossible to go wrong with shredded pork enchiladas ($18) dressed in Manuel's award-winning mole poblano, the multilayered and complex queen of the Mexican culinary lexicon..."
"...Zhi carries close to a hundred varieties of the finest teas available worldwide: black teas, green teas, white teas, oolongs, herbal teas, and rooibos. The teas available at Zhi are so pristine and clear and deeply flavorful that once you try them, it's difficult, if not impossible, to go back to supermarket tea bags..."
"...Red Chili Won Ton ($7.50) is a large bowl of pork- and shrimp-filled wontons with tender skins, bathed in peanut sauce and chile oil; with a dab of soy and chile paste, they were superb. A minor rant here: The gorgeous iron pots that hold the soy sauce are impossible to pour from; more function, less form, please..."
"...The roast beef sandwich ($8 half, $14 whole) features tender beef lightly dressed in a mixture of sour cream and horseradish that is not overpowering (in fact, they could dial up the horseradish a notch and not offend me). The smoked turkey ($7 half, $12 whole) is fine, although the smoke flavor is a bit strong and the combination of avocado and jalapeño aioli creates a mess that renders the sandwich impossible to eat without utensils..."
"...The menu is in a constant state of flux, as Escobar is a firm believer in using seasonal – and mostly local – ingredients, working with local purveyors such as Antonelli's Cheese Shop for cheeses and Farm to Table for produce and meats. Although the menu doesn't have dozens of offerings, it is nearly impossible to pick one dish over another, inviting you to return and try the other one next time..."
"...It's difficult – no, it's impossible – to write about Walton's without praising the loving restoration of the historic West Sixth Street building it now occupies. Clearly, no expense was spared and no corners cut; from the creamy restored white woodwork of the doors and windows to the solid brass bathroom fixtures, every detail is satisfyingly complete..."
"...This is just about the only dining establishment in Austin where men are required to wear a dinner jacket and it is the only place we know of where the chef claims to customize each diner's plate based an interview done by maître d'. The chic little spot rarely seats 30 diners in an evening, so seating 30 diners at the same time undermined the menu-less approach and made it impossible for maître d and sommelier Mark Smith to do the kind of detailed interviews that are an integral component to the designer meal concept..."