The visible assembly line makes it easy to create your own wraps and bowls. It also brings spinach pakora to a more familiar, Americanized setting. Try the curry paneer platter. Thumbs up.
Each carefully crafted course is different from the others, offering contrasts in flavors, texture, and temperature reflecting the region of Oaxaca.
Coffee, espresso, and cold brew? Naturally. But also, handmade pastries and … superbuns!
Midwestern details appear in the food as well as the hand-embroidered aprons here. The Cubicano uses the classic components of a Cuban sandwich, but with ballpark Bertman's mustard and "Detroit Pickles." The cheese and charcuterie boards use La Quercia salami from Iowa and Smoking Goose cured sausage from Indiana. The menu is far from predictable, though, as you'll find sardines on toast served as a zesty compote.
"Nékter Juice Bar was founded in 2010 to nourish America’s increasing appetite for plant-based, healthy food options that nourish various lifestyles and diet preferences." And this here's an Austin location of the tasty chain.
Nervous Charlie's offers patrons breakfast and lunch options that are built upon the blank canvas of a bagel. For those who are seeking a more casual bagel experience, they offer plain bagels for single purchase or by the dozen.
Those who mourned the loss of T&S Seafood are happy to see this new incarnation of the dim sum brunch.
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