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The critically-lauded Austin menu is to remain consistent across all three locations, the only culinary difference being that each city’s kitchen pledges a commitment to using local products unique to its area.

Left to right: Sean Fric, Brian Franzman, and Judson Sutherland

and creative cocktails or finely crafted beers and wines. Her food can be described as “female-friendly,” meaning it can be eaten daintily, leaving the ladies unfettered. And where there are happy ladies, men are sure to follow. Some of J Black’s standout items include Texas Kobe Sliders and a newly added sausage pizza (the dough is homemade) called Shiner, Texas. The spicy sausage is sourced from Shiner,

Texas’ oldest—and only—grocery store, Patek’s, which gives the pizza its name. One foodie friend devotedly frequents J Black’s for their Pigs in a Blanket, which are made with Niman Ranch hot dogs and wrapped in that very same homemade pizza dough. My personal Austin favorite? The hummus, which I declare the best in town. Libation-wise, the cocktail menu is separated into two categories: “classic” and “specialty.” Choose an old standard like the Manhattan and know it’s made with consistency, or choose the special Manhattan Night for a unique twist on an old favorite. If grapes are more your speed, the wine list is parallel to that

of any fine-dining restaurant in town, including over 60 bottles, without the ridiculous mark up. Rest assured that J. Black’s will not forget its Austin roots and does not intend to change drastically in order to adapt to the Dallas and Fort Worth markets. In fact, they are committed to bringing that relaxed Austin vibe to each of the new establishments. After all, Franzman, Fric and Sutherland have built a concept that just feels good and would not take it to a market ill fit for the friendly Austin brand. – J. Black’s Feel Good Lounge



RARE MAGAZINE :: September 2010 :: Food  

RARE MAGAZINE :: September 2010 :: Food

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