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TEXAS MONTHLY Restaurant Guide (Jan. 2013)

By October 3, 2013Press

“More twenties speakeasy than Gay Nineties music hall, this basement bistro sparkles with crystal, chrome, and candles. Chef and co-owner Jordan Muraglia transforms local ingredients into delightful gourmet fare: Szechuan braised Angus short ribs, pork loin on polenta, seared shrimp with Granny Smith apple slaw, Sicilian lamb shank. First courses, like butternut bisque and jasmine tea–smoked salmon, are equally chic. All breads, pastas, pickles, and desserts are house-made. Reservations are essential for Monday’s prix-fixe dinner.” (January 2013)

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