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Location Matches: Con'Olio Olive Oils & Vinegars, Con`Olio Olive Oils & Vinegars

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Echoes of Excellence

Louie's signature Mediterranean fare claims a strong spot in the city's collective gustatory memory, Rebecca Chastenet de Géry writes. Indeed for many Austinites, Louie's 106 provided initiation into the world of Spanish tapas and introduced the vibrant, if now omnipresent, "Mediterranean" cooking style.

"...of red onion swathed in a light coat of olive oil pressed against pillowy rounds of fresh mozzarella. An..."

Feb. 2, 2001 Food Feature

New Kid on the Block

ASTI is the perfect addition to Hyde Park's busiest corner

"...turning it into their dream restaurant after years of toiling in other restaurateur's operations. Locals will remember Emmett Fox..."

Jan. 12, 2001 Food Feature by Virginia B. Wood

The Cuisines Staff Noshes Through 2000

"...with nothing more than fresh herbs and a little olive oil. The best meat dish I tasted all year...."

Jan. 5, 2001 Food Feature by Virginia B. Wood

Potluck at the Pedernales

'Chronicle' Cuisine Writers Prepare a Feast

"...1 cup olive oil..."

Dec. 22, 2000 Food Feature by Rachel Feit

Potluck at the Pedernales

'Chronicle' Cuisine Writers Prepare a Feast

"...2 tbsp olive oil..."

Dec. 22, 2000 Food Feature by MM Pack

Specialties of the House

Recent Publications From Our Contributors

"...discovery. Skewer a food that lacks luster, like crudités, boiled shrimp, or brownies, and revel in its transformation in..."

Dec. 8, 2000 Food Feature

Good Impressions

Si Bon is located on South Lamar in a comfortable old home. Step through the door and you find a warm, friendly atmosphere: happy customers tended by smiling staff. A cozy bar. White tablecloths, a comfy fireplace and lip-smacking aromas. Before you ever get to your table, Si Bon makes a good impression.

"...yet moist and an ideal balance to the fruity olive oil. The restaurant's attention to detail also showed up..."

Dec. 1, 2000 Food Feature by Wes Marshall

A Place, a Time, a Memory

The Meaning of Thanksgiving

"...either lightly grilled, or sautéed with a bit of olive oil, garlic, salt, and parsley. When sampled, the taste..."

Nov. 24, 2000 Food Feature by MM Pack

Chilean Sauvignon Blancs

"...2 tablespoons extra virgin olive oil..."

Nov. 10, 2000 Food Column

You spontaneously slow down and breathe easier when you enter Basil's, Barbara Chisholm writes. This is not a hipster hot spot that is peopled with folks checking the door to see if someone more interesting than their current partner has entered. People come here to concentrate on each other without distraction.

"...as does aglio e olio (spaghetti with a garlic olive oil sauce), which is paired with fettuccine rather than..."

Nov. 10, 2000 Food Feature by Barbara Chisholm

Operatic Success

La Traviata, a new Italian Trattoria in downton Austin, is a smashing new eatery which hopefully has many years of innovation and success ahead.

"...rosemary-accented polenta has developed a crisp crust under the broiler and been placed in a pool of creamy Gorgonzola..."

Oct. 6, 2000 Food Feature by Virginia B. Wood

Australian Shiraz

"...1 tablespoon of olive oil..."

Sept. 22, 2000 Food Column by Wes Marshall

A Texan Does Toscana

While it's obvious that hours of work making stocks, sauces, marinades, and custards go into the production of every meal at Siena, the end result is an array of hearty and robust peasant dishes elegant in their simplicity and true to their heritage.

"...by an enormous stone fireplace graced with a large oil painting depicting the Palio, a famous Italian horse race...."

Sept. 8, 2000 Food Feature by Virginia B. Wood

Chronicle wine writer Wes Marshall on the poor, neglected rosé

"...3 tablespoons canola oil..."

Aug. 11, 2000 Food Column by Wes Marshall

Take Out the Heat

Sure, complaining about the heat only makes it worse. A long string of 100 degree days presents an unsolvable problem but it just so happens that there's one summer problem we can solve. What to do about dinner on a day when the ambient blast furnace is stuck in the triple digits and operating any appliance hotter than a microwave is a sure sign of madness? Where to go, what to buy, how to put a tasty meal on the table without working up a sweat?

"...Take, for instance, the Boiling Pot and Rotisserie departments. In the Boiling Pot area,..."

July 28, 2000 Food Feature by Virginia B. Wood

Austin is becoming famous for its local brands; Cuisines editor Virginia B. Wood reveals why.

"...was that it would be smoke-dried and packed in olive oil for consumption during the long months when there..."

July 28, 2000 Food Feature by Virginia B. Wood

A new column by Chronicle wine writer Wes Marshall that spotlights affordable wine choices and offers food pairing advice to complement them.

"...favorite pasta with a healthy dose of extra virgin olive oil. Serve with a piece of crusty bread and..."

July 28, 2000 Food Column by Wes Marshall

"...fat and meaty. And their asparagus with lemon and olive oil evoke the pictorial, cinematic landscape of northern Italy...."

June 30, 2000 Food Review by Rachel Feit

"...menu was at once simple and ambitious. Bowls of olive oil for dipping bread was a novelty in those..."

June 16, 2000 Food Review by Barbara Chisholm

The Happy Kitchen

During classes at La Cocina Alegre (The Happy Kitchen) Food School, participants learn how to economically provide and prepare fresh, nutritious meals for their families.

"...or Rigatoni Pasta 1 tsp salt 2 Tablespoons canola oil or olive oil juice of one lime 1-2 cloves..."

April 28, 2000 Food Feature

True to Their (New) Roots

The Loiacono family, who own Bellagio Italian Bistro, apparently believe in two cornerstones of traditional cuisine -- fresh ingredients and sizable portions. They pride themselves in making upward of 30 different pastas on the premises : from bright spinach fettucine to rippled radiatore and ribbon-edged tagliatelle.

"...covered in a thin pesto-like sauce of fragrant basil, olive oil, and plenty of garlic. Crispy strips of prosciutto..."

April 21, 2000 Food Feature by Pableaux Johnson

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."

"...excellent alone and when dipped in the fruity, extra-virgin olive oil that sits on every table. The folks at..."

April 14, 2000 Food Feature by Virginia B. Wood

Reviewing the Central Market Cooking School

"...taste of the leaner meat -- in this case, olive oil, garlic, and spices. The matambre was stuffed with..."

March 24, 2000 Food Feature by Mick Vann

"...crisp romaine lettuce, thin-sliced red onion, tomato, and kalamata olives...."

Feb. 4, 2000 Food Review by Rachel Feit

Jean-Luc's French Bistro

Wes Marshall visits Jean-Luc's French Bistro on a weeknight to check out the food-wine pairings.

"...he spoons some demi-glace and then drizzles a pepper-infused olive oil. Sweetbreads are an acquired taste (I adore them)...."

Jan. 14, 2000 Food Review by Wes Marshall

Edibles in Isolation

Send Me to a Desert Island, but Let Me Have My ...

"...2. Orville Redenbacker's Gourmet popcorn and oil for popping. Because even when the only thing you..."

Jan. 7, 2000 Food Feature

Cookbook Reviews

Eating Between the Lines

"...no-nonsense, no frills. Chopped liver is liver chopped, no hardboiled eggs. It is so unadulterated, it might even broach..."

Dec. 31, 1999 Food Feature by Ronna Welsh

"...a touch of salt and pepper to Pineapple Carpaccio, olive oil added to a Ligurian Lemon Cake. But his..."

Nov. 26, 1999 Food Feature by Ronna Welsh

Wes Marshall lays out the laws of pairing food with wine at Thanksgiving and provides some recipe ideas.

"...1 cup olive oil..."

Nov. 19, 1999 Food Feature by Wes Marshall

Tom Blanton's Salsa Verde Especial

"...1/2 cup olive oil..."

Oct. 22, 1999 Food Feature

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