S O C I AL AUS T IN | RE S TAU R A N T S W E LOV E
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nother hidden gem on Cesar Chavez, just west of Colorado is The Bonneville. The room is open and modern sporting a row of booths along one wall and smaller tables sprinkled throughout the middle of the restaurant. The white- countered bar with sleek lines invites you to belly- up for crafty concoctions such as the Bees Knees, a mix of Death’s Door Organic Gin, fresh lemon juice, and fennel infused honey syrup. What sets The Bonneville apart from many restaurants is its attention to detail. My first visit to The Bonneville was for dinner. A friend and I made our way there after happy hour at Trio in the Four Seasons. Our waiter was attentive, not intrusive, and successful in reading the needs of our table. The food was exceptionally well-prepared. Our appetizer of PEI Mussels in a spicy red curry coconut broth was a meal in itself. I followed it up with one of the specials of the night: a braised short rib over risotto, each bite more comforting than the last.
Equally as impressive was my second trip to The Bonneville for brunch a week later. I was with three men, all who have very different eating regimens; one is on the Atkins Diet, one is a competitive athlete who is selective about what he puts into his body for fuel and the third a doctor who, not so shyly judged our decisions as to what to order. The one thing we all agreed upon was that every single dish was perfect. Our plates were straight- forward and simplistic, with exceptional balance allowing the ingredients to speak for themselves. Relying on a recommendation from our waiter I ordered something I would not have normally ordered: the Warm Herbed Goat Cheese & Heirloom Tomato Tart with Poached Eggs & Basil Pesto. I loved and ate every morsel on my plate. The service again was very good. The finishing touch was a personal visit from the owner, who hand- delivered a tray of champagne, thanking my friends and me for our regular business. Small things like that engender great loyalty from me and other foodie followers.
Because dining can be an adventure, I keep a few things in mind to ensure I’ll have a great experience in a new -- or new to me --restaurant. Here are a few tips: • Plan to eat early rather than at 7:30 or 8 when you can be hard pressed to find a new hot spot with an open table. • Don’t shy away from sitting at the bar. Most places offer full menu service and you never know what you might learn from the person who’s mixing your first drink. • Abandon any preconceived notions. Solicit recommendations before you even look at the menu. I’ve been known to ask other patrons “What should I absolutely order?” or “What’s your favorite dish?” • Call ahead if someone in your party has dietary restrictions to make sure the kitchen can accommodate his/her needs. In addition, reiterate your requests when ordering. There can be hidden gluten or animal products in places you wouldn’t suspect. • Ask questions and engage with staff from the host/hostess who greets you at the door to the server who brings you your check at the end of the night.
32 Premier Issue 2013
PHOTOS BY COURTNEY PIERCE
Austin is a city of food lovers. We know food, we love food, and we are willing to spend money on food. Restaurateurs have embraced the fact that we demand more from our everyday dining experiences than just a pretty plate or friendly service. We’re looking for an adventure that tantalizes all of our senses while embracing our capital city’s spirit of innovation and creativity through the universal language of food.
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