Correction: She recommended the shrimp diablo, not the tacos al carbon.
Based on this article, we decided to check this place out Saturday night. It's $8 to valet (Z'Tejas down the road is complimentary+tip). We had a reservation, but for some reason the host staff was not very friendly.
Our server was friendly though. She promptly served us chips, salsa, and another cream based spicy sauce that I would liken to a milder version of the habanero sauce served at Taco Deli. Having read this article, we asked our server if we should go with the fajitas, and she advised us that the fajitas were your standard far you could get anywhere, and suggested we explore the menu. The "taco plates" section of the dinner menu on the website, which is what we were also interested in prior to our visit, was not included in the menu we were given.
I asked the server whether she would recommend the Shrimp Diablo or the Tacos Al Carbon. She advised that the tacos were pretty generic to what you could get at other Mexican food restaurants, and recommended the Tacos Al Carbon. This dish is described on the menu as "Gulf shrimp stuffed with goat cheese and chiles, wrapped in pecan-smoked bacon. Served with a poblano vinaigrette". What I received was four petite (one-bite) shrimp. To say "stuffed with goat cheese" is outrageous as none of the cheese found itself inside the bacon casing of the shrimp. A more accurate description would be "very lightly springkled with goat cheese". While I did see a small chile sliver in a couple of the shrimp, I can't say for sure if all four had this as it did nothing for the flavor.
My fiancé ordered the chicken enchiladas with have verde sauce, half mole sauce. The enchiladas are served "stacked" style, with multiple layers of corn tortilla stacked on each other. She struggled to find much chicken or cheese between the layers. As for the layers of corn tortilla, they were very thick and hard to eat.
Ultimately, if you are looking for a "white tablecloth" tex-mex experience, I would recommend one of the many other places that Austin has to offer, including Z'Tejas just down the street. Their pork nachos are to-die for, and I have never been disappointed by any dish I have ordered there!
Definitely less. There used to be a "daily slice" feature. Now we're lucky to see a new place/slice reviewed once a week.
If this really is a play for health-conscious fast-food customers, they should probably put the nutritional information for these somewhere on their website!
His mother filled him with Totino's frozen pizzas in his youth, so we'll go with that!
could you use a creme brulee torch on the jalapeños?
Ditto C. Mac. I don't see a slideshow!
brisket. this is Texas after all.
Pepperoni, feta cheese, & red onion
pepperoni, feta cheese, and red onions make a tasty combination!
I agree with the attitude, but disagree with the assessment of the food. To go into a restaurant with 23 add-ons and order a basic hamburger with cheese is never giving this place a proper chance. They have put time into developing add-ons and combinations that are pleasing to the palate (and I've found many to be enjoyable). To shirk all of those combinations and order a basic cheeseburger is saying "I know these things are your strength, but I'm going to completely ignore those and judge you accordingly".
I live an hour north of Austin...how do I get in on this next year? In my last visit to Houston I drove around with the windows rolled down hoping to sniff out my way to Craig's garage, but the exhaust fumes negated my attempt.
@dmcavanagh, I totally would if I didn't worry that having white powder shipped to me in a self addressed envelope would put me on the no-fly list! :-)
@dmcavanagh I appreciate the pep talk!
We use biscuits out of a can that make a great bite-sized pizza! I found this recipe that uses the pillbury grands to make a slightly larger version of what I'm talking about...
Little Bigs in Houston, TX! My friends can't stop talking about it.
Reading through the comments I see complaints that the font size is too small. I'm guessing there was an overcorrection this weekend, because now the font is so huge I find it difficult to read.
I've heard good things about the Fort Worth based Pie Five...
Can someone please explain the 1 large peperoni, sausage, and meatball pizza that cost $221?!
Looking forward to more contributions from the motherland!
@tupper "If you can't find caciocavallo, a good Pecorino Romano, sharp aged Provolone, or even Parmigiano-Reggiano will do."
I think most customers are making a conscious choice of convenience over quality when they choose delivery, and don't expect it to be the same pizza experience as when they have the time to go enjoy pizza in its best habitat.