Dishola: Reviews by the Dish
- dishola /dish•ō•lâ/
- v. To share the love of food - dish by dish. n. The ultimate source to find real meals at real places that rule.
meet these dishers with foodie cred
Patricia Sharpe
Dishola Username:
PatSharpeWebsite:
www.texasmonthly.com
Patricia Sharpe, a native of Austin, joined the staff of Texas Monthly in 1974 when the magazine was still in its infancy; at the time, it was going on two years old. She edited the magazine's cultural and restaurant listings, and over the years, she also wrote a consumer column called "Touts." Eventually she focused exclusively on food, and her entertaining story "War Fare," an account of living for 48 hours on military-style MRE's (Meals Ready to Eat), was included in the anthology Best Food Writing 2002 (Marlowe & Company). Ms. Sharpe writes a regular restaurant column for Texas Monthly, and is in demand to judge food contests (she declines those involving large quantities of chile peppers or hot sauce). In March 2005, she wrote a memoir of her thirty years as a restaurant critic entitled "Confessions of a Skinny Bitch." It won a James Beard Foundation award for magazine food writing. She stands five feet, seven inches tall and weighs 118 pounds fully fed and fully clothed. Her fantasy tablemates? "George Clooney. Period." 
Top 5 Dishes
- Pizza Bianco, with four cheeses at Dough Pizzeria Napoletana San Antonio, TX
- Maguro sashimi and goat cheese at Uchi Austin, TX
- Lobster Bisque at The Sandbar Fish House & Market San Antonio, TX
- Chianti-braised short ribs with burrata risotto at Da Marco Houston, TX
- American Beauty Cake at Rather Sweet Bakery & Cafe Fredericksburg, TX
...for those who like ingredients like feta, kalamata olives, mushrooms, and artichokes, I think you will find this blends them in a manner that is quite heavenly.
Top 5 Dishes
- Robert Special at El Fenix Cafe Abilene, TX
- Pot Roast at Blue Bonnet Cafe Marble Falls, TX
- Number Eight (cheese enchilada, sour cream chicken enchilada, chicken flauta) at Tamolly's Mexican Restaurant Abilene, TX
- Crawfish Bisque at Pappadeaux Austin, TX
- Artichoke, Olive, Feta Pizza at Central Market Austin, TX
I'd kill a man to eat a piece of this pie. Thick, cold, creamy and coco-nutty... Can't think of a better place in Austin to get some pie.
Top 5 Dishes
Carlos Rivero
Dishola Username:
CarlosRiveroWebsite:
www.elchilecafe.com
Carlos Rivero was born in Bolivia, but he usually tells people he’s from San Antonio. “It’s not only where I grew up, it’s where I was introduced to the food business, and where I got my first restaurant job."
Rivero's grandfather owned a tortilla factory."That’s where I went after school; that’s what I did on my summer vacation. I learned a lot about the business from my grandfather’s factory," he says.
He later gained knowledge about the "front of the business" when he waited tables at Boudreau’s, a longtime favorite restaurant on San Antonio's Riverwalk.
Rivero eventually moved to Austin to attend the University of Texas, but diligently continued his extracurricular education by waiting tables at the city’s best restaurants. “I loved working at Zoot, and at Jeffrey’s,” he says.
But by 2002, Rivero was exhausted, and felt he'd learned everything he could by waiting tables. It was time to open his own restaurant.
Within months, Rivero found the Eastside property that would become El Chile. He asked fellow Jeffrey's colleagues, Kristine and Jeff, to run El Chile's kitchen.
"It was good timing for everyone," Rivero says. El Chile opened in October 2003 to rave reviews and steady business. By 2005, the team had opened a take-away taco business, El Chilito, just a quarter mile down Manor Road from El Chile.
Not long after, a third restaurant opportunity presented itself - a casual Italian eatery called Stortini. "I have a Tex-Mex soul," says Rivero, "but Stortini incorporates a lot of what I learned in places like Jeffrey’s, and I love being able to bring that to East Austin."
Top 5 Dishes
Paul Petersen
Dishola Username:
ChefDiabloWebsite:
http://www.gagehotel.com/
A graduate of the esteemed Culinary Institute of America in Hyde Park, NY, Paul Petersen cut his culinary teeth while working with some of New York's best chefs including Michael Romano (Union Square Cafe), Larry Forgione (An American Place), and Jimmy Bradley (The Red Cat).
Paul moved back home to Texas in 2002 to open the award winning four -star Little Texas Bistro. With his matchless imagination, Petersen ennobled simple food to its highest form. Critics took note, honoring the young star with accolades: “Best New Chef” from the Austin American Statesman, “Best New Restaurant” and “Rising Kitchen Star” from the Austin Chronicle.
In May of 2006 Paul took his family, skills and passion for food and wine to West Texas, where he proudly now works as the Executive Chef of the famed Gage Hotel.
Top 5 Dishes
- Ancho Glazed Quail and Fried Quail Egg at The Gage Hotel Marathon, TX
- Crispy Trout with Stewed Tomatoes at Red Cat New York, NY
- Deep fried Egg with Smoked Duck at Ouest New York, NY
- Puffy Tacos at VIVO Cocina Texicana Austin, TX
- Steak Frites with Cabernet Butter at Les Halles Park Avenue New York, NY
Somehow "fried dough" just does not capture what makes Cafe du Monde's beignets so perfectly delicious.
Top 5 Dishes
The fish...It's like buttah..." (You have to say it in a Brooklyn accent.)...And it smells lovely. And it dissolves in your mouth. Oh crap, I'm getting the drools.
Top 5 Dishes
- Crab Benedict at Pacific Dining Car Los Angeles, CA
- Smoked Sturgeon at Kings Plaza Diner Brooklyn, New York
- Crab Fingers Bordelaise style (with lemon and garlic) at Bourbon House New Orleans, LA
- The Whole Buffett! at Brown's Country Store and Restaurant Benton, AR
- Cheese or Meat Fondue at Dante's Down the Hatch Atlanta, GA
Larry Perdido
Dishola Username:
chefperdidoWebsite:
http://www.moonshinegrill.com/
Texas native Larry Perdido's latest restaurant, Moonshine Patio Bar & Grill, provides a playful take on classic American home cooking in a friendly and relaxed setting. Nestled in a charming cluster of 1850's historical buildings in Austin, TX, Moonshine welcomes diners with a down-home menu that offers signature items such as "Corn Dog" shrimp, Beer Battered Asparagus, and Cornflake Fried Chicken Salad.
A Texas Longhorn, Larry Perdido left Austin upon graduating and enrolled in The School of Culinary Arts in Houston. He trained under some notable chefs, including Carl Walker of Brennan's and mentor, Monica Pope, of the Quilted Toque and Boulevard Bistro.
Perdido was Executive Chef under James Beard award-winner, Robert McGrath of Brio Vista/Roaring Fork. At Brio Vista, Perdido met his future business partner, Chuck Smith. Their first endeavor in 1998 was a coastal inspired cafe & bar, Saba Blue Water Café, in both Austin and Houston.
The strangest thing chef Perdido has ever eaten?
"Being Filipino," he says, "I have eaten dog and embryonic chicken/duck eggs (called Balut) on a family trip to the Motherland as a child. I have eaten cobra at a Chinese restaurant in Houston....and I have sipped Viper Rum from Belize."
Top 5 Dishes
Elmar Prambs
Dishola Username:
ChefElmarPrambsWebsite:
http://www.fourseasons.com
Since joining Four Seasons Hotel Austin in 1986, Prambs’ unique flavor combinations and stunning presentations have earned him an outstanding reputation among fellow chefs and loyal guests. Deciding early on that he wanted to make culinary arts his profession, Prambs went on to complete an apprenticeship with a German master chef and to work in kitchens in Europe and Canada before joining Four Seasons Hotels & Resorts. Most recently, he was responsible for leading the transformation of The Café into TRIO, Four Seasons Hotel Austin’s new signature restaurant specializing in prime steaks, fresh seafood and fine wine.
Check out Chef Prambs' top five favorite dishes, and learn where he has celebrated every wedding anniversary with his wife for the last 20 years, as well as where to find the best roasted chicken in New York City!
Top 5 Dishes
- The #2: Elvis Presley Memorial Combo at Chuy's Comida Deluxe Incorporated Austin, Texas
- Duck Fat French Fries at Stripsteak Las Vegas, NV
- Hot and Crunchy Ruby Trout at Hudson's on the Bend Austin, TX
- Buttermilk Pancakes with Caramelized Bananas and Pecans at Trio Austin, TX
- Roasted Farm Chicken at Craftsteak New York, NY
The thing that pushes this sandwich over the top from great to EXTRAORDINARY is the addition of a flaming hot mustard. When the counter-person asks, "mustard?" say YES YES YES!
Top 5 Dishes
- Fazzoletti with pesto, potatoes and green beans at Delfina San Francisco, CA
- Hot Salt-Beef Beigel at Beigel Bake Poplar, England
- BBQ Shrimp - The New Orleans Classic at Red Fish Grill New Orleans, L.A.
- Bean Sprout Salad & Onion Cakes at Henry's Hunan Restaurant San Francisco, CA
- Chocolate empañada-style pastry filled with caramel and toasted nuts at Izote Mexico City, MO
Bob Waggoner
Dishola Username:
ChefWaggonerWebsite:
www.charlestongrill.com
Honored by the James Beard Foundation as one of the James Beard’s Rising Stars of the 21st Century, Bob Waggoner is the Executive Chef of the Charleston Grill at Charleston Place. Chef Waggoner has gained recognition from the country’s leading culinary publications, including Food & Wine and Saveur. Waggoner is one of the few Americans to be knighted with “l’Ordre du Mérite Agricole” by the Government of France. In September 2007, Chef Waggoner launched his first cookbook, Charleston Grill at Charleston Place: French-Influenced Lowcountry Cuisine. Check out Chef Waggoner's all-time favorite dishes, ranging from pigeon baked in pig's spleen...to roasted baby bird!
Top 5 Dishes
Dish tip: Put the skinny fries on your burger. Table tip: To get seated within an hour...come with someone famous.
Top 5 Dishes
"The cuisine I create is playfully multi-cultural, mixing the Japanese tradition with tastes that inspire me,” says Tyson Cole, Executive Chef and Co-Owner of Uchi in Austin, Texas. Tyson became fascinated with sushi in his early twenties while working at Musashino, a Japanese restaurant in Austin. He quickly worked his way up, from dishwasher to head sushi chef.
Tyson continued his path of study and experimentation in Japan and New York, dedicating himself to learning every aspect of the cuisine. He began experimenting with new ideas about flavors, textures, and ingredients.
In May of 2003, Uchi opened with Tyson at the helm. Tyson’s whimsical “East meets West” dishes, full of diverse tastes and textures, quickly garnered him local as well as national attention. The accolades continued when he was awarded a coveted spot on Food and Wine Magazine's Best New Chefs of 2005 list.
These days, you’ll find Tyson at the Uchi sushi bar, chatting with dinner guests, creating edible art at rapid speeds, and collaborating with the other sushi chefs and chef de cuisine. He is quick and emphatic about his success. “It’s not about me,” he says modestly, “it’s all about our amazing team.”
Top 5 Dishes
one bite of Tiff's snickerdoodle (naughty) will make you feel warm and loved
Top 5 Dishes
Judiaann Woo
Dishola Username:
JudiaannWebsite:
www.pastryscoop.com
Pastry chef and food writer, Judiaann Woo, chalks up her love of cooking to her undeniable love of eating. Born in South Korea and raised in Portland, Oregon, Judiaann graduated first in her class at The French Culinary Institute in New York City, where she received a Grand Diplome in Classic Pastry Arts. The valedictorian put her hard-earned skills to work as executive and corporate pastry chef in several Manhattan restaurants and bakeries including Bouley Bakery, Danube, The Mercer Kitchen, Rue 57, Tao, and Polka Dot Cake Studio. Today, Judiaann serves as the Editor-in-Chief of PastryScoop.com, a dynamic website sponsored by the French Culinary Institute, and is a Contributing Editor to Food Arts Magazine.
Perhaps Judiaann's most colorful claim to fame to date: she is the 2006 winner of Haagen-Dazs' first national flavor search contest. Look for her name under pints of "Sticky Toffee Pudding" ice cream in grocery stores across the country. (Watch Judiaann's winning sticky toffee pudding ice cream video by clicking her image above.)
But before you think her Top 5 dishes are all sweet, take another gander. This pastry princess offers a couple of intriguing savory finds as well.
Top 5 Dishes
- Cappuccino at 9th Street Espresso New York, NY
- Beef Brisket Sandwich at Daisy May's BBQ USA New York, NY
- Raspberry-Lemon Vacherin with Thai Basil, Meringue, Raspberry Marshmallows at Daniel New York, NY
- Sticky Toffee Pudding at Schiller's Liquor Bar New York, NY
- Avocado Toast at Cafe Gitane New York, NY
Andrew Freeman
Dishola Username:
andrewfreemanWebsite:
andrewfreemanandco.com
Some people were born to wave the banner of good food and drink. And fancy hotels. Such is the case with Andrew Freeman, president of San Francisco-based Andrew Freeman & Co., a boutique marketing and public relations agency specializing in hospitality and lifestyle (good livin’ to you and me, pal). Prior to opening AF&Co., Andrew worked for Kimpton Hotels and Restaurants as the Vice President, launching dozens of hotels around the country. Before that, he spent time in Manhattan, as director of Marketing for the Russian Tea Room and Windows on the World, the infamous restaurant that topped the World Trade Centers. When he's not working, you can always find him on a Stairmaster, working off crab cakes, at the theater (humming show tunes) or in a restaurant. Having PR in his DNA, are some of Andrew’s Dishola picks from his roster of clients? Of course. Are they worth a detour just the same? You betcha.
Top 5 Dishes
- Veal Meatballs at Osteria Via Stato Chicago, IL
- Matzoh Ball Soup at Firefly - DC Washington, DC
- Half-and-Half (cottage fries and onion rings) at The Palm - Dallas Dallas, TX
- Cheese pizza at Escape From New York Pizza San Francisco, CA
- Crab Cakes at étoile Restaurant at Domaine Chandon Yountville, CA
Alma Alcocer-Thomas
Dishola Username:
AlmaWebsite:
www.jeffreysofaustin.com
Mexico City native Alma Alcocer-Thomas knew at the age of fifteen that she wanted to train at Le Cordon Bleu in Paris. Not only did she achieve that goal, but she stayed on in Paris for several years, deepening her knowledge of food and wine firsthand by cooking in some of the city's famed restaurants.
Chef Alcocer-Thomas chalks up her love of fresh, seasonal ingredients to the variety of foods she enjoyed growing up in Mexico City. "There were always home-cooked meals and fresh vegetables in the house," she says. "I grew up feasting on dishes that were both earthy and sophisticated such as favada, a cassoulet-like dish of chorizo and white beans."
Today, as executive chef at Jeffrey's, one of Austin's oldest and most respected fine dining haunts, Alcocer-Thomas adroitly capitalizes on the disparate culinary influences of her life. When refined French training meets the soul of Mexican cooking, the results are harmonious, stirring, and always memorable.
Don't miss Dishola's exclusive video interview with chef Alcocer! Learn about why chef Alma loves the green beans at Enoteca, what her favorite menu item is at Jeffrey's, and where she goes when she's in the mood for a great burger. Click the play icon in the image above to watch now.
Top 5 Dishes
Fancy Barbecue? That's the question posed, and pulled off, by chef-owner Lou Lambert (and executive chef Larry McGuire) at Lambert's Downtown Barbecue, a casually hip new restaurant in downtown Austin. In clumsier hands, the notion of upscale BBQ would be as alarming as using designer lettuce on a platter of Tex-Mex fare. But from Lambert, who hails from a fifth-generation cattle ranching family in Odessa, Texas, this translates to smoky, succulent meat, Seared Hanger Steak with Charmoula Butter, and Texas-inspired appetizers delivered in an appealing urban setting (and live music upstairs). Consider Achiote-Seared Chickpeas with Goat Cheese and Grilled Pita, Cabrito Pâté Wild Boar Ribs with Hoisin Glaze, even classics like house-made Red Hot Links. (For dessert, don't miss the Carmelita with Dulce de Leche sauce.) A Texas boy through-and-through, it's no surprise that Lou's favorite dishes make carnivores everywhere proud — pass the steak knife.
Top 5 Dishes
Let’s face it; they’ve got it easy in California. But you gotta love a guy that puts the farmer’s market first in a city like Chicago, with a growing season of, well, a few fleeting months (thank goodness for relishes and root vegetables). With an ever-growing list of accolades, celebrity chef Paul Kahan is the poster child for the new guard of Chicago chefs (an honor recognized by his recent James Beard nominee for “Outstanding Chef of the Year” and winning the James Beard “Best Chef of the Midwest” in 2004). Known for being passionately seasonal and unconventionally creative, he rules the range at his two red hot restaurants, Blackbird, an upscale French bistro, and Avec, a sleek wine bar that serves Mediterranean-inspired cuisine (pass the chorizo-stuffed dates). Kahan and his partners will open a Gastro pub (that’s a beer-focused menu, my friend…belch) in early 2008. Born and bred in the Windy City (his dad owned a deli and smokehouse), this “really, I’m just an average guy” chef knows where to go in the Windy City, and beyond, to get a good hot dog--and more.
Top 5 Dishes
- Grilled Hamachi Collar at Katsu Japanese Restaurant Chicago, IL
- Bacala Pizza at Avec Restaurant & Wine Bar Chicago, IL
- Hebrew National hot dog at Wrigley Field Chicago, IL
- Ginseng Tofu Soup at Sogongdong Tofu House Restrnt Chicago, IL
- Frittes and Poperings, Hommel Bier at T Brugs Beetje Brugge, Brugge
Rebecca Rather
Dishola Username:
pastryqueenWebsite:
www.rathersweet.com
You gotta love a Texas born and bred pastry chef that’s known for confections like Big Hair Meringue Tarts, Pink Shortbread Pig Cookies, and Bacon and Cheddar Scones. Rebecca Rather’s enchanting bakery, Rather Sweet, is located in Fredericksburg, and it’s a beacon for foodies throughout The Hill Country. Her first cookbook, “The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery & Cafe" (Ten Speed Press) has sold over 35,000 copies. Her second book, "Pastry Queen Christmas," will be released this December. When she’s not flour-dusted, making peach kolaches, or tending pet pig Priscilla, this Beamont native travels the country to teach classes and eat great food in the name of research. Lucky for us, Rebecca was willing to share her all-time favorite dishes. (Pssst: Look for Rebecca’s forthcoming new yet-to-be-named interior Mexican restaurant, opening in Fredericksburg later this summer.)
Top 5 Dishes
- Cochinita Pibil at Moroma Resort Yucatan, Mexico
- Carlton's Chocolate Chewies at Rather Sweet Bakery & Cafe Fredericksburg, TX
- Lobster Volcano at August E's Fredericksburg, TX
- Shrimp and Grits at Louis's at Pawleys and the Fish Camp Bar Pawleys Island, SC
- Sticky Toffee Pudding with Medjool Dates and Oatmeal Ice Cream at TRU Chicago, IL
Laurie Rosenwald is the World’s Most Commercial Artist and principal of rosenworld. Rosenworld’s motto is “No job too big, No job too small, No job too medium.” The studio’s areas of expertise include drawing, graphic design and typography. They make books, magazines, packaging, logos, and posters. And animation. And portraits. Actually there is no studio, Miss Rosenwald usually works alone, and rosenworld doesn’t exist. In spite of this, rosenworld.com was launched in 1995. Laurie Rosenwald’s “New York Notebook” is published by Chronicle Books. It’s a hyperillustrated, overdesigned guidebook, sketchbook, and blank book all mushed up together.
Her new children's book, "And to name but just a few: red, yellow, green, blue" will be published in 2007 by Blue Apple Books. She is also working on two other books: "All the wrong people have self-esteem" and "How to make Mistakes on Purpose."
At home she prefers eggs scrambled with cream cheese and scallions, like her dad used to make, but here's what she eats in Sweden and New York, among other places.
Top 5 Dishes
“Asking a glutton like me to pick my top five favorite dishes makes as much sense as my standing in your garage would make me your car,” says Andrew Zimmern, a globe-trotting food writer and TV personality. If you aren’t familiar with Zimmern, you will be--his much-anticipated television series, Bizarre Foods with Andrew Zimmern! (www.travelchannel.com) premieres on Monday evenings at 9pm on February 26th. The breakneck research and cast iron stomach (in addition to a steady stream of scallops, truffles, and foie gras this guy has eaten tarantulas, camel, whale, and bull balls) required for research has resulted in an astonishing collection of extraordinary meals (see his favorites, below).
Zimmern is also a restaurant columnist for Mpls.St.Paul Magazine, and he writes an excellent blog, Chow and Again, on www.mspmag.com.
In Minneapolis, Andrew is the food reporter for Fox 9 News and he hosts the popular Chowhounds! on Saturdays on Clear Channel’s KTLK, FM–100.3. When he’s not boarding trains, boats, and planes, Andrew lives with his wife Rishia and their son, Noah, in St. Paul.
Top 5 Dishes
- Pizza Neapolitana at Punch Neapolitan Pizza St. Paul, Minnesota
- Risotto with Rooster Combs at Mas Les Cols Olot, Spain
- Roast Squab with Foie Gras and Morels at Alinea Chicago, IL
- Scallop with Yuzu and White Soy Gelee at Tetsuya Wakuda Sydney, Austrailia
- Twice Cooked Duck Enchiladas at Izote Mexico City, MO
- Hamburger at JG Melon New York, NY
- Ham and Cheese Sandwich at La Belle Vie Minneapolis, MN
- Grilled Ox Heart with Veal Bone Marrow at Roast London, England
- Beef Wellington at La Broche Madrid, Spain
- Escrole with Anchovies and Nutmeg at 112 Eatery Minneapolis, MN
When Joshua Bingaman moved to Austin three years ago, he lamented that the only coffee shops in town were dark, wood-paneled spaces that reeked of patchouli. So opened his own -- Progress Coffee -- and gave Austin a streamlined and stylish space to sip joe and listen to Nick Drake. Progress has other perks too: the staff is friendly, the industrial landscape is strangely appealing, and the coffee and sandwiches rock. So does Bingaman in his spare time: this multi-talented entrepreneur has written and recorded three albums, including the titles "Passing Pleasures", and "Belongings." Before moving to Austin, Joshua lived in San Francisco, where he opened the Subterranean Shoe Room with his brother. Given his knack for style and substance (in free trade beans, music, and stilettos), we knew we needed to pass on his favorite dishes.
Top 5 Dishes
Amy Cook is a singer songwriter living and working in Austin and Marfa, Texas. Her soulful music has appeared in a variety of films and TV shows (Laguna Beach, The L Word, Veronica Mars, Felicity and Dawson's Creek, to name a few). The Bunkhouse Recordings, her first release from the independent label, Marfa Records, has amassed a cult following. Amy has shared the stage with Rod Stewart (for VH-1), but she's not sharing her favorite Chips and Salsa. Not with just anyone, that is.
