Monday, October 1, 2018

Why Is Holy Roller Considered Holy?

I've heard nothing but praise for Holy Roller since they opened last year. I finally went for Sunday brunch a couple weeks ago. Loved the rockabilly decor and the general aesthetic of the spot, but I found the food to be lacking on many fronts.

Let's start with the positives. It's a super-creative menu, and I was really torn about what to order. (Grilled Cheesus? Mac + Cheese? Oooh Pot Pie, but only for dinner....) Service was good, and the runners were very attentive to refilling water glasses. My friend's frozen lemonade with rosé vodka was delicious and pretty, and the biscuits were adorable and near perfection.  But that was kind of about it in terms of accolades.
Pink gumdrop too!
Fabulous biscuits, no bigger than two inches square with soft honey butter and jam.
As for the the rest of the meal, I hate to be a complainer, but it was mediocre....my dining companions cocktail and soda arrived in reasonable time, but my iced tea never showed, so I had to ask for it. Follow the captions with each photo for my critiques.
I ordered the Green Goddess salad with a side of steak, medium rare. The original one brought to me (by a runner, not the waitress) had the steak at medium-well, so I sent it back. This is the second version pictured. The meat was flavorful and this one was cooked correctly, but no steak knife was provided and it was hard to cut with a regular dinner knife.
The BLT, with some very pedestrian French fries, precut food service ones certainly, and not very crisp. The crime here was the bread was not sturdy for a hearty sandwich, and it crumbled apart.



The Bombshell Burger. Now my friend asked for egg whites instead of a fried egg, and they definitely obliged! Buried under the clouds of egg is a burger with cheese and hash browns, but the main issue here was the nicely toasted bun was WAY too small for this burger, and also a bit soft for the contents.

The Choco Taco, with watery, flavorless soft-serve ice cream inside.  The waffle cone shells are made in advance (I get it), but given our recent high humidity levels, this was bordering stale.

The Bread Spread -- brownie bites, scone, muffin, and coffee cake, at $8, definitely a great value. The scone was more cakey than quick bread; the brownies were also cakey and not very chocolatey; and the other items also failed to impress in texture as well.
So overall Holy Roller is a fun, energetic vibe and the place was packed for Sunday brunch and we got there right when they opened. But the food -- isn't that the most important part of a restaurant? -- failed to impress. With the exception of the biscuits, the bread program seems off, as textures just aren't right. Nothing was horrible, which is why I would guess the majority of people really like it. But to a more critical palate, there are issues. I would give them a shot for dinner, as that pot pie may be calling me.

Who out there has eaten at Holy Roller and what did you think? Is it worth the hype?
Blogger Widgets

Friday, September 14, 2018

My 10 Year Blogging Anniversary!

Happy Anniversary to me! Today marks ten years since I have been posting food news and restaurant reviews on South Austin Foodie. My little blog debuted September 14, 2008 largely in preparation for a trip to Morocco. Facebook was in its infancy, Instagram was non-existent and I wanted a way for friends and family back home to see/hear/experience what we were up to as we traveled around. I had a tiny little Asus laptop computer, and whenever we were at a hotel or riad with internet connection, I was busy downloading my photos and writing blog posts. From tajines to the leather tanning districts, I posted. And ooooooof. Some of those early photos are rough!

Back in Austin, I found my niche mostly writing restaurant reviews and an occasional original recipe. I have a fairly educated palate, and can generally describe what is it I am tasting, or in some cases what is lacking from a dish. I try to be objective, and not just say "oh it was a great meal" and offer constructive criticism as needed.  Yes it's been hard at times to write about places if you were invited by the restaurant or a PR company to attend an event or opening, especially when the food isn't all that. I certainly don't consider myself to be a restaurant critic, but I've been inspired over the years by the writings of Ruth Reichl. Check out Garlic and Sapphires: The Secret Life of a Critic in Disguise for insight and a good laugh. {Ruth Reichl and the Notorious RBG are without a doubt my all-time favorite Ruths, but I digress....}

Just like my South Austin neighborhood where I have now lived for 20 (!!!) years, the blogging world has certainly changed. Social media, advertising, and SEO were all things that didn't really exist back in the day. I've adapted to some of the changes over the years, but not everything. You may notice, I don't run ads on my blog; feel free to click on the Garlic and Sapphires link as many times as you want, because my blog is not monetized.

You also won't see pictures of me eating or at a restaurant, it's about THE FOOD, not the writer/blogger. I am not really interested in seeing the same curated lifestyle photos over and over, and do readers REALLY want to see the writer again and again? Some people are in this for free food, and while it's nice to get invited to places, it is not my motivation for blogging. I have a voice and opinions of my own that I like to express and feel that I am decent at it. Blogging has been a great hobby for me, but I don't have the desire to make this into a business or a full-time gig.

I was honored for two years by the Austin Chronicle to be included in their top Austin food blogger list (and then they stopped publishing the list, lol). A quick look through this 2015 list, I believe I am the only blog who is still based in Austin who is posting regularly. So there's that!

So my food friends, thanks for sticking with me. I still enjoy the process of writing a blog post, but will I be around in another ten years? Who knows! If you haven't already, check out my South Austin Foodie Facebook page, where I tend to post info about openings/closings/food news and my Instagram page, where you can see what and where I've been eating, with no selfies. (But maybe a cat photo or two.... he is Charlie Clydesdale BISCUIT Paws after all.) I am on Twitter and Pinterest too, but I admittedly don't use them much. Google+? LMAO. What was the point of that anyway? Yup, seen it change over the years.

Finally, not to contradict myself about photos, but I don't believe I have EVER posted a photo of myself on my blog, so I leave you with this, the woman behind South Austin Foodie.
Taken at the Denver Botanical Gardens last weekend 
Got some tips on great food in Austin? Hit me up!

Thanks for reading, and as always, happy eating!

-- Suzanna

Monday, August 27, 2018

First Look: Super Thai

In the revolving door of restaurant openings, we now have Super Thai, formerly Krua Thai and the original Barley Swine location before it. Located at 2024 South Lamar, it is just south of the intersection of South Lamar and Hether/Mary Streets, and now literally being overshadowed by a multistory building being constructed at the corner.

Krua didn't last but five months or so. Then Sap's (former partner to Madam Mam's and now with two locations of his own) took over the Krua space stating it would be a different menu/focus than the other Sap's restaurants. So now we have Super Thai, which I hope will last (though realistically, I do wonder how long it will.....).
Super Thai Austin Restaurant
The exterior is a bit non-descript, but I liked the interior space, especially the screen right behind the hostess stand. Lots of natural light at the front of the restaurant.
Super Thai Austin Restaurant
I would say that the appetizer menu is two-thirds Chinese dishes: egg + spring rolls, dumplings, shu mai, wings. We ended up with the chicken and shrimp shu mai and the fried Brussels sprouts with a black vinegar sauce. The shumai where very dense and plump, and the dipping sauce had the flavor of kecap manis, a sweet, thicker soy sauce that I believe originates in Indonesia. The sauce on the Brussels was a bit heavy, and they were also sprinkled with pine nuts, which I happen to like, and they added a nice crunch. {It's funny, I know that China is a large producer of pine nuts, yet I rarely see them in Chinese cuisine.}
Super Thai Austin Restaurant shu mai and Brussels
For mains, my friend ordered the Tom Yum Goong, which she asked for extra spicy. This clear-broth lemongrass infused soup was not for the faint of heart and was filled with shrimp, oyster mushrooms (the half moons in the photo are the mushroom stems), tomato and cilantro. I took a tiny taste and it did have amazing flavor, just too spicy for me! She likes it HOT and was very happy with it.
Super Thai Austin Restaurant tom yum soup
I ordered the larb moo, which is a room temperature salad so to speak, made of ground pork with chile, cilantro, mint, and toasted rice powder. This one was served with some lettuce, cucumbers, and kabocha squash on the side and a grilled rice ball/patty. Fearing the two chile pepper spice rating that was stated on the menu, I asked for it to be toned down a bit. It was still spicy, but had really good flavor to it, and the accompanying vegetables were helpful to cool down your mouth. I ate half and saved the rest for lunch the next day.
Super Thai Austin mango and sticky rice
We split the mango with black sticky rice for dessert, and it was amazing! Loved the rice with coconut milk.
The menu has lot of excellent sounding proteins like rack of lamb with lemongrass sauce, tamarind duck, and tiger cry with wagyu beef. I would definitely like to try some of these!  I was saddened by Krua's departure, as it did seem to have a good following from the neighborhood. Super Thai did appear to have a steady stream of customers, so hopefully they survive the construction next door and become an area fixture.

Tuesday, July 24, 2018

First Look: Kicked Up Grub

The restaurant industry is notoriously tough, and even in booming cities like Austin, we see the waves of openings and closings. The newer multi-use developments around the revered Broken Spoke dancehall have seen a lot of turnover in their short years. I would wager the foot traffic isn't at expected levels in addition to what I am sure are high rents. The corner unit directly south of the Broken Spoke at 3403 South Lamar is now on it's third restaurant incarnation in about the last nine months. aRoma was there for a couple of years, and ManinPasta could barely make it six months.

Newcomer Kicked Up Grub has just recently debuted in their place, and based on this one visit so far, I'll give it a thumbs up! And cross my fingers that they can last.  Calling themselves a farm to table gastropub, their website says the place was created for people who love food and drink, and with a mix of heavier and lighter options, with plenty of vegetarian choices. Following in the footsteps of their predecessors, I see a lot of Italian influence on the menu.

We arrived at 5 pm when they open; currently they are not doing a happy hour, but hopefully that will change soon. They are actually open earlier in the day for breakfast and lunch, 7 am - 2 pm, and then reopen at  5 pm; closed on Mondays.
Hibiscus Martini and Watermelon Daiquiri, both extremely drinkable especially on a hot day!
Very nice and crispy calamari with a panko breading, and a killer lemon aioli sauce.
Beet salad?
We ordered the beet salad;  the waiter came back to us a few minutes later, and apologized that the beets weren't finished marinating and would figs be okay? I was a little confused at first because I thought to myself "a full salad of figs?" along with the goat cheese and walnuts? The menu description doesn't state there are salad greens involved, so once our waiter clarified the description, yes, we agreed figs would be fine. {And while I am positive he said marinating, looking back now at the original menu description, maybe he meant roasting?} It was a tasty salad, complete with a pomegranate dressing, which fortunately was not over-used.
Bechamel Pie, a white pizza with sausage, olives, and mushrooms. The pizza oven was inherited from the previous restaurants, and are close to a Neopolitan style.The leftovers were also quite tasty reheated for lunch the next day.
Cannolis for dessert. The shells were a bit on the thick side, so while they were sturdy and held up well to the ricotta filling, they were almost TOO sturdy.
I spy on the menu that their pasta is handmade so I will certainly be back to try that! And maybe the actual beet salad too. 😊 I should add our server was pleasant and did seem to know the menu. Hope Kicked Up Grub lasts a good long while!

Tuesday, June 26, 2018

Rosso + Flynn: Nice to Meat Ya!

Red Wattle pork chop from Rosso + Flynn / Smith + Fmith Farms
Red Wattle pork chops with pearled couscous, grilled peaches and pickled onions.
Rosso + Flynn are high quality, online meat purveyors in the Austin area. They contacted me via Instagram and asked if I would be interested in trying some of their products. Being a carnivore, I quickly said yes. They did not monetarily compensate me nor ask for a blog post, yet here I am of my own free volition. Opinions are my own, but you knew that anyway.
Rosso + Flynn logo
Maybe you don't like crowded grocery stores, or don't have the proper time for them. Perhaps the boutique meat shops which you know offer great quality just aren't compatible with your schedule or personal geography. Do the food delivery services appeal to you, and can you plan accordingly? Will you remember to leave a cooler on your doorstep on delivery days? If any of this sounds relate able, please direct your browser to Rosso + Flynn for amazing quality, Texas-sourced, fresh-never-frozen meat.  Here are some of their marketing points, per the email they sent me:
  • All meat is delivered fresh, not frozen
  • We support local, Texas ranchers
  • All of our ranchers are eco-conscious and treat animals humanely
  • All meat is pasture-raised, grass-fed, antibiotic-free, GMO free and soy free
  • We offer Wagyu and heritage breeds that are raised in Austin, Texas
  • You can seriously taste the quality!
  • We offer free delivery for all orders over $25 in Austin, TX
  • Nose-to-tail and zero waste or spoilage - This means that our ranchers use the whole animal and we do not order anything from them that has not been sold. Nothing goes to waste.
  • Order by Thursday at 2 pm for a Sunday delivery (Sunday is their only delivery day)
They asked me what kind of meat I liked and I said I was partial to pork and lamb, and they selected the cuts. They have everything from Wagyu beef cuts to marrow bones to chicken feet to pork shoulder. (I am willing to admit I am glad they didn't send chicken feet! I know there are people who love them, so I am happy to let those people have at 'em!)
 I received Red Wattle pork chops, lamb chops, and bacon. I was a happy girl!
On my appointed Sunday, I left a cooler on my front doorstep and later in the day found a brown bag with individually wrapped parcels. They used the delivery service Drop Off and I was notified via email that my delivery was en route.


I immediately cooked up a piece of the peppered heritage bacon (Berkshire/Red Wattle from Peaceful Pork in Beeville) in my air fryer and froze the rest for later. The genius of the air fryer is it whisks away all the fat leaving an incredibly crisp piece of bacon. And yes, the golden pig butter has been saved for later.
Rosso + Flynn bacon from Peaceful Pork

For dinner that night, I cooked the pork chops from Smith and Smith Farms that you see pictured at the top of this post. These were inch-thick big ol' juicy pork chops, with an incredible clean and fresh taste. I just pan seared them and served over pearled (Israeli) couscous with grilled peaches and pickled onions. 

I also froze the lamb chops until I had more time to cook. This week, I pan seared them to a lovely medium-rare and made a quick fresh mint sauce (more like vinaigrette) to go with them. While I don't currently see lamb on R+F's website, ask them if they have any available. Oh, and the taste? Unbelieveable! Plus I love to gnaw on lamb chop bones.
Capra lamb chops from Rosso + Flynn
What have we learned? If you want some of the highest quality meats available in Central Texas, look no further than your computer. Rosso + Flynn has it all and then some. And they deliver to your doorstep! They also offer giftcards which might be perfect for your favorite meat-eater.

So plan your menu, make an order and prepare to be wowed by the flavor. And don't forget to set a cooler out on Sunday. And if you need more incentive, they have offered me a promo code to share for $10 off your first order: SATXFOODIE