My list of places to wine, dine, stay in style, shop, bike, hike, take in the views and basically live life TEXAS style!
Launderette - “Modern Mediterranean” is a good label for 41-year-old chef-owner Rene Ortiz’s menu, with over-the-top flavors mellowed by creamy cheeses and yogurts. His toasts are a legend in their own time: think crusty bread slathered with French feta, capers, and golden raisins. His cassoulet aces every ingredient: plump cannellini beans, coarse pork sausage redolent of garlic, and duck confit with dewy pink meat
Chef Joe Anguiano loves to play with his food. To prepare Vox’s astonishing squid-ink cracklings, he makes delicate sheets of said ink and green bean flour, dries and fries them, and voilà: you’ll think you’re eating pork rinds, except that they’re light as a cloud and midnight-black. Kitchen chemistry is just part of the allure at this restaurant in the sprawling Lamar Union complex. - See more at: http://www.texasmonthly.com/food/where-to-eat-now-2016/#sthash.4bnDKg6t.dpuf
There’s local and then there’s local. At Emmer & Rye, starry-eyed food fanatics grow exotic mushrooms in raised beds beside the restaurant, grind non-GMO heirloom grains for breads and pastries, and butcher pigs and lambs in the kitchen instead of buying them ready-cut into chops and roasts. They even buy corn from a Oaxacan source to make masa for tamales and tortillas. - See more at: http://www.texasmonthly.com/food/where-to-eat-now-2016/#sthash.4bnDKg6t.dpuf