First Look at Vinaigrette

The new Vinaigrette opened on Wednesday at 2201 College Avenue (really, it's Live Oak and South Congress, the former Treehouse Grill). A New Mexico import, they have locations in Santa Fe and Albuquerque (which I've been to), and they are so committed to locally sourced items, that they bought a farm in Bastrop to grow their produce for their first Austin location. You might guess by their name, they are salad-centric, so a bounty of produce will be in order!

Their concept is a salad base with your choice or proteins: chicken, pork, steak, duck confit, tofu, tuna, scallops, shrimp, roast veggies, there's something for everyone. There are some other veggie-based bar snacks, soups, and sandwiches available too, plus a nice drinks menu with both alcoholic and virgin concoctions.

I rarely go to new restaurants in the first month or two of operation, but a friend had heard me talk about Vinaigrette and wanted to go for our dinner date on Friday night.  When I arrived, I found her at the bar, drinking a Kale Mary, a potent and spicy kale, celery and vodka cocktail that she was thrilled with. When we moved to a table, I ordered a virgin ginger turmeric tonic, requesting strong on the ginger. After tasting mine, my friend ordered one too, though hers seemed to have more a more gingery punch than mine. Hopefully, consistency will reign once they get into their groove.

My friend ordered the mushroom soup, which seemed very wintry, and almost beefy in flavor, but apparently it's got miso in it adding to the umami punch, along with a blend of mushrooms.

I ordered the Asian chopped salad with duck confit. At first glance there didn't seem to be a lot of confit, but as I kept eating, I discovered more and more. Unfortunately, they skipped the dressing -- the actual VINAIGRETTE! -- when the salad was brought over. No wonder it was fairly bland. Once I pointed this out to the waitress, the peanutty miso dressing changed everything, and I really enjoyed it. You sort have to fight your way through the crispy rice noodles, but they do add a nice textural crunch to the salad.

We split a piece of carrot cake for dessert; all desserts are made in house, and this was one of the best pieces of carrot cake I've had in a long time! The frosting was not overly sweet, which I think made it for me.

Vinaigrette is a large space, with a high vaulted ceiling, walls of windows, and a beautiful looking patio under the huge live oak tree. Green tile accents the bar and one wall inside, and they are not without their sense of humor, as evidenced by the restroom markers. Clearly my pictures don't do it justice, but I had to use the flash a little on my camera. I've seen some daylight shots of both the interior and exterior, and it was really nice.

It seems to be a comfortable and unpretentious spot, and I look forward to Vinaigrette as a South Austin addition. Hopefully the small glitches will even out over the coming weeks.

The Driskill Grill

Last month, I attended a media dinner at the newly revamped Driskill Hotel. I hadn't been inside in a couple years, and from the updated lobby to the exquisite food, they've earned their high marks. Walking through the lobby and the bar leading to the restaurant just transports you back in time.

Our evening at the Driskill Grill started with a cocktail reception in Chef Troy Knapp's private office, nestled under the eaves in the back of the kitchen. The current space is the byproduct of hotel expansion over the years, as what was a brick exterior wall is now interior. In his two years at the helm of the Driskill kitchen, Chef Knapp has been researching past menus and updating the current seasonal one with classic dishes, now locally sourced as much as possible.

We were seated in one of the private areas in the main dining room, sectioned off by heavy curtains.  Elegant white china plates with silver accents graced the tables, along with hearty pieces of a creamy blue cheese called Cambozola Black, which was drizzled with saba (made from grape must, similar to balsamic) and an onion jam. An excellent start!

The next appetizer was soft shell crawfish, which I had never heard of! I love soft shell crab, and these crispy fritters were equally delicious, and served with a black eyed pea and corn side.

Wild boar chops were next, followed by a delicate acorn squash bisque that has pumpkin seeds and a tiny drizzle of sage oil that really brought it all together. The bisque might have been my favorite on the evening. We also had a pear and pecan salad with pomegranate seeds.

For entrees, we had a choice between cornmeal crusted snapper with collards and winter squash...

....or dry aged filet mignon, with bacon and balsamic Brussels sprouts, blue corn grits and bordelaise (red wine) sauce. I got the steak, and loved it. The dry-aged filet was a perfect medium rare, and the creaminess from the grits and the lush sauce were the perfect accompaniments.

The steak was paired with Bending Brand Winery Tannat. I was not previously familiar with the vineyard or varietal before this dinner. I LOVED this nice big red, which is out of Comfort, Texas (due south of Fredericksburg on Interstate 10). Must make a field trip!

For dessert, you had your choice between a chocolate terrine with butterscotch tapioca or an apple pie semi-freddo. The wine also went fabulously with this lusciously smooth mousse made from Valrhona chocolates. The desserts and the breads are the work of Pastry Chef Tony Sansalone, and from what we tasted tonight, his work is divine.

I would call this a highly successful fall menu. Diners can order a la carte, or Chef also prepares five and seven-course meals which at $79 and $89 per person, sounds like a steal. The Driskill Grill is also hosting dinner on Christmas Day from 3 - 7:30 pm, $125/person and on New Year's Eve, 5:30 - 10 pm, $125/person; reservations required. So go treat yourself to a meal in one of the most iconic spots in Austin!