Sequins, satin, and every hue of the rainbow. Muzzie’s Austin’s racks sway with elaborate ball gowns, flirty cocktail dresses, and formalwear for pageants. The store’s expansive collection of eveningwear hails from designers such as Tony Bowls, Jovanni, La Femme, and Flirt. The shop also offers shoes and jewelry as the perfect compliment to gowns and dresses.
The executive chef at Imperia emblazons an Asian menu full of fresh seafood and ingredients with a personal flair that has amassed seven Austin Chronicle reader accolades. Inside the stylish urban restaurant, pendant lights illuminate a marble bar winding past Asian decor, and cool slabs of bluefin sashimi stretch out on platters in the arms of attentive servers. Candles flicker across tables, as guests enjoy three-course omakase meals creatively orchestrated and handcrafted by the chef and catapulted directly into awaiting mouths.
Banh mi is the quintessential Vietnamese handheld: layers of meat, crispy cucumbers, jalape?os, Vietnamese mayo, and shredded pickled carrots tucked into a sliced baguette with just a sprinkling of cilantro. This sandwich is one of the specialties at Mekong River Restaurant, where the chefs craft a menu full of authentic Vietnamese and Thai flavors. They toss bean sprouts and peanuts into bowls heaping with pad thai noodles, and stir-fry chicken with Thai chilis, jalape?os, and basil. Vietnamese soups combine noodles and bites of brisket, tripe, and shrimp. Even the desserts offer diners the flavors of Asia, with bowls of fried bananas, sticky rice, and Thai custard.
Aesthetician Kelly Jacquin puts her Demologica Skincare certification to use in helping clients achieve clear, smooth complexions with her array of spa treatments. She specializes in all things skin, from gentler peels that exfoliate away roughened outer layers of skin to cleansing facials and eye treatments that return delicate skin to its balanced and bright state. Kelly also helps clients keep their newly polished skin looking nice with waxing treatments, spray tans, and makeup treatments that let them show off their assets without hiring their own independent auditor.
The chefs at El Ceviche Grill continue the Latin American tradition of combining the bounties of the sea and jungle by serving savory oysters on the half-shell, four different kinds of ceviche, and a host of other seafood-based dishes. These days, land animals are aplenty, and the menu also features a few terrestrial meats in larger entrees such as steak skewers and chicken enchiladas.
The eatery’s bartenders incorporate a few of the same signature ingredients into drinks, infusing vodka cocktails with the flavors of passion fruit, pineapple, and even avocado. And of course the mix-masters can whip up a mean margarita, which they call the Angry Pepino for its inclusion of muddled jalapenos. The team complements creative beverages and authentic cuisine with live music, preformed frequently on the dining room’s permanent stage on in the kitchen’s walk-in freezer.
According to Cajun Boils, no party is complete without crawfish. Its staff, led by a New Orleanian specializing in crawfish boils, boil hundreds of pounds of the delectable crustaceans for all sorts of events, from weddings to weekend nights out.
Its Austin-based boils complement the crawfish with potatoes, corn, and garlic, emulating classic New Orleans?style meals right down to painting a fleur-de-lis on each crawfish shell. The cooks also host the occasional crab boil, and cook up seasonal specialties such as jambalaya, roast pig, and frog legs.