Teji's

Half market and half restaurant, Teji's offers authentic cuisine worth getting giddy over

"...shredded vegetables dipped in a spiced chickpea-flour batter and crisply fried. Dipped in the spicy tamarind chutney, they are..."

April 2, 2010 Food Review by Mick Vann

Cannoli Joe's

If you're thinking Cannoli Joe's is a typical buffet, you couldn't be more wrong

"...were very satisfied. From the salad section we had crisp bruschetta with pesto; sweet boiled shrimp with a zippy..."

April 24, 2009 Food Review by Mick Vann

Parkside

Freshness and simplicity brighten palates in a former steak house

"...dressings, and the raw bay scallop with matchsticks of crisp pear in a mustard vinaigrette ($9) is just a..."

June 13, 2008 Food Review by MM Pack

The Best of Food in 2007

Best Bites of 2007

"...Caramel Semi-Freddo With Salted Almond Croquant & Blackberry Syrup at Asti Pastry chef Amanda Rockman created..."

Jan. 4, 2008 Food Feature by Virginia B. Wood

Sipping From the Spigot

The time has come for the great boxed-wine challenge

"...unhampered by oak, and they are young, fruity, and crisp. But I wondered what other, if any, box wines..."

Aug. 10, 2007 Food Feature by Wes Marshall

Place of Honor

Twelve rounds between Hiroko Shimbo and Tyson Cole

"...delicious. We sampled an uramaki inside-out roll filled with crisp, thin batons of fried sweet potato, simmered shiitake mushroom,..."

June 1, 2007 Food Feature by Mick Vann

Taverna

At the corner of Second and Lavaca, Taverna is the newest eatery to grace the latest 'hippest-spot-in-town' and the current see-and-be-seen Downtown dining scene

"...kept falling off, and the crust was not quite crisp. The Risotto Special ($14.50), with roast leg of lamb,..."

June 2, 2006 Food Review by Claudia Alarcón

The Rosebuds

Record review

"...comfortable, welcome. North Carolinian couple Ivan Howard and Kelly Crisp know it well on their sophomore album: "I've waited..."

Nov. 18, 2005 Music Review by Darcie Stevens

Combination Punch

Sushi Japon puts it all together with restraint and good taste

"...a couple. Seaweed Salad ($4.95) is a mound of crisp dark seaweed mixed lightly with mung bean noodles, resting..."

July 29, 2005 Food Feature by Mick Vann

The Assimilated Appetite

Does Thai Tara aim to please the American palate at the expense of traditional tastes?

"...similar to a composed salad: a generous array of crisp lettuce, tomato wedges, cucumber slices, finely shredded carrot strands,..."

June 25, 2004 Food Feature by Claudia Alarcón

Bitter End Bistro & Brewery

Does the pub grub myth extend to the Bitter End?

"...Bitter End's version is one of the best – crisp, piquant, and tender, with no resemblance to the ubiquitous..."

May 14, 2004 Food Feature by MM Pack

The Asian Destination

With a new sushi bar, Suzi’s bolsters Its already brilliant menu

"...brown sauce with scallions. One wraps the mix in crisp lettuce leaves to make a delightful textural combination. Next..."

Sept. 19, 2003 Food Feature by Mick Vann

Rounders Pizzeria

Austin's newest pie parlor brings the East Coast to the Third.

"...search for the elusive pie of expertly thrown, suitably crisp crust topped with a sauce of depth and taste..."

Aug. 1, 2003 Food Review by Barbara Chisholm

Culinary Evolution

Vespaio has always been good -- now, it's better.

"...roasted wild mushrooms in the duck cacciatore, and delicate crisp cannolis. I was sufficiently impressed to make plans to..."

Jan. 17, 2003 Food Feature by Virginia B. Wood

Location, Location, Location

The Y Bar & Grill's is a great place and has quite the popularity, but what about the food?

"...of food, enticingly crowned with a tangle of thin, crisp onion rings. While the side dishes were all quite..."

Sept. 6, 2002 Food Feature by Virginia B. Wood

Restaurants on the Road

Where to dine on I-35

"...of tangy artichoke hearts and tender spinach served with crisp parmesan crostini alongside the area-standard Tex-Mex chips and salsa..."

Jan. 25, 2002 Food Feature by Virginia B. Wood

Restaurants on the Road

Where to dine on I-35

"...cutlets are gently breaded and then fried until just crisp. The meat inside is well-flavored and tender. The classic..."

Jan. 25, 2002 Food Feature by Rachel Feit

Changing of the Guard

"It's good food, well prepared, reasonably priced, straight up, no frills. I like it," Food Editor Virginia B. Wood reveals about young chef Shawn Cirkiel's cuisine at Jean-Luc's Bistro.

"...wrapped around some tender young greens beside a golden crisp potato cake with a generous sprinkling of tiny pear..."

Jan. 11, 2002 Food Feature by Virginia B. Wood

Nouvelle Cafe

Chronicle Cuisines writer Rebecca Chastenet de Géry finds something unexpected in Granite Cafe's latest incarnation.

"...tomato and mozzarella salad ($6.50) as well. And the crisp oysters ($8.50) feel kind of "Baja California" with their..."

Sept. 22, 2000 Food Feature

A Taste of Summer

Summer Food Essays: A Pinch of Recollection, A Dash of Tradition

"...it is like a cobbler, but with a simpler, crisp crust rather than a biscuit crust. With a total..."

July 14, 2000 Food Feature by Rachel Feit

Sunflower Restaurant

"...first-rate. The serving was huge, the crepe delicate and crisp on the outside, and the filling generous and delicious...."

June 23, 2000 Food Review by Mick Vann

Zoot Suits

In a time when upscale restaurants most often crop up in high-traffic areas or clamoring urban districts, Zoot, a nine-year-old stalwart of the Austin scene, thrives on a sense of quiet seclusion and implied formality.

"...yet inventive treatment at Zoot. A bias-sliced serving of crisp-skinned chicken is paired with a puréed sauce of rich,..."

June 9, 2000 Food Feature by Pableaux Johnson

Defining World-Class

When Cuisines editor Virginia B. Wood moved to Austin 30 years ago, the Driskill was a run-down, pitiful shadow of a formerly grand hotel threatened with foreclosure and destruction. Now its new owners want it to be a world-class destination. How does the Driskill Grill define "world-class"?

"...and the crostini, a term used to describe dry, crisp croutons, were deep-fried and very greasy...."

May 19, 2000 Food Feature by Virginia B. Wood

Myth, Blood, and Ink

What people have invested in the debate over the de la Peña diary : which suggests that famed Alamo legend Davy Crockett was executed by Santa Anna and not in the heat of battle : is not some mere fandom or kitsch, but a genuine passion for how the story of Texas is written and how it affects real life. It may no longer matter how Crockett was killed, but it does matter how we now allow him to live.

"...killed instead of having gone down fighting. But James Crisp, a professor at North Carolina State University, argued at..."

May 5, 2000 Books Feature by David Garza

City of Great Bread

"For some time now," Virginia B. Wood writes, "I've had this fantasy about putting advertisements in selected East Coast newspapers to entice Italian immigrant or Italian-American bakers to relocate to River City and bake their wonderful breads for me. And for you, too, of course."

"...good Italian bread, a bountiful white loaf with a crisp, crackling crust or a chewy focaccia with cornmeal on..."

April 14, 2000 Food Feature by Virginia B. Wood

King Ranch

Bring your appetite and a healthy Western palate to Ranch 616.

"...shredded carrots with the tangy house dressing, and a crisp jalapeño crouton. It's impossible to go wrong, either way...."

Nov. 5, 1999 Food Feature by Virginia B. Wood

Automat

"...mayo and/or stone ground mustard, and plenty of thick, crisp bacon. Don't be ashamed to ask for extra napkins;..."

Aug. 20, 1999 Food Feature

Season's Grazings

"...foolproof technique for a delectably moist turkey with a crisp, golden skin. My method was horrifying to Mother but..."

Dec. 18, 1998 Food Feature

Hole-o-ween

"...the sunlight begins to slant and the air becomes crisp...."

Oct. 30, 1998 Food Feature by Meredith Phillips

Belgian Sans Nonsense

Il Rifugio's Belgian Fare Delightful in Its Simplicity

"...and herbs, and its traditional accompaniment, a pile of just-crisp-on-the-outside, inappropriately named "French" fries. No doubt native Belgians could..."

Aug. 14, 1998 Food Feature by Rebecca Chastenet dé Gery

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