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Restaurant: Impossible Seeks Local Volunteers
Unknown North Austin restaurant getting makeover
DAILY Food  February 12, 2016, by Brandon Watson
"...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...."

New Technology Provides Instant Restaurant Customer Feedback
Technology finally caught up with local software developer's vision
DAILY Food  February 21, 2014, by Virginia B. Wood
"...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]..."

Food Network Debuts 'Buy This Restaurant' with Austin Entrepreneurs
Skinny Limits owners find brick-and-mortar spot with shows help
DAILY Food  February 5, 2014, by Mac McCann
"...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...."

Hunan Restaurant
There’s a spot at a North Lamar mini-mall serving excellent jajangmyeon
Food Column  March 1, 2018, by Emily Beyda
"...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...."

Restaurant Service: A Discussion
Twelve Austin professionals come to the table in an effort to define, demystify, and defend the most controversial aspect of dining out.
Food Story  March 31, 2006, by MM Pack
"...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..."

What If Your Restaurant Doesn't Need Redemption?
Getting Satay ready for its close-up
Food Story  January 31, 2014, by Virginia B. Wood
"...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..."

Paul Petersen brings his pit master skills to Lake Creek
Food Review  August 26, 2011, by Virginia B. Wood
"...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..."

Jade Leaves TeaHouse
Given a greater business flow, Jade Leaves can overcome some bumps with the shoots
Food Review  September 5, 2008, by Kate Thornberry
"...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...."

Tarka Indian Kitchen
Tarka offers a quick, affordable alternative to its sister restaurant, Clay Pit
Food Review  February 19, 2010, by Claudia Alarcón
"...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..."

East Side Show Room
East Side Show Room may become a victim of its own popularity
Food Review  January 29, 2010, by Rachel Feit
"...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..."

Green Restaurant Goals: The Challenges in Austin
The challenges in Austin
Food Story  May 25, 2007, by Kate Thornberry
"...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..."

Possessed of a jewellike individuality, Komé hits it out of the park
Food Review  February 17, 2012, by Kate Thornberry
"...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."..."

Sunflower Restaurant
The atmosphere is mediocre, the tables are a little too close together, the service can occasionally border on indifference – but we love this place!
Food Review  October 8, 2004, by Mick Vann
"...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..."

Old favorites and new surprises delight at this Austin mainstay
Food Review  October 26, 2012, by Virginia B. Wood
"...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 Tea
Zhi Tea expands menu
Food Review  June 22, 2012, by Kate Thornberry
"...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..."

Chen Z Hot Pot and Noodle Bar
Fresh ingredients and generous portions highlight this noodle bar
Food Review  June 15, 2012, by Mick Vann
"...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..."

Easy Tiger
'Top Chef' alum turns out swell sandwiches
Food Review  May 11, 2012, by Melanie Haupt
"...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..."

Vino Vino
New dishes share the spotlight with the unique wines at Vino Vino
Food Review  January 14, 2011, by Claudia Alarcón
"...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..."

Walton's Fancy and Staple
Walton's Fancy and Staple pulls out all the stops in its newly refurbished West Sixth Street building
Food Review  July 17, 2009, by Kate Thornberry
"...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..."

Execution Issues Trip Jezebel
Second Austin eatery eliminated from Best New Restaurant
DAILY Food  February 6, 2015, by Virginia B. Wood
"...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..."

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