From Our Editors
Arro: A User’s Guide
- Hors d'oeuvre: Chef’s Board with pickled egg, pork rillette, pâté, multiple cheeses, and baguette
- Salad: lyonnaise salad with poached egg, croutons, frisée, and lardons
- Soup: lobster bisque with creme fraîche and caviar
- Main: croque-monsieur with Parisian ham, béchamel, gruyère, and greens
Dessert: dark-chocolate pot de crème with coffee crème fraîche, espresso crumble, dried cherries, and cocoa-nib tuile
Don’t Skip Dessert. Pastry Chef Mary Catherine Curren—who happens to be married to partner/Executive Andrew Curren—and her team craft traditional and seasonal dishes onsite each day. After describing a dessert selection including “rich rosewater profiteroles, dark chocolate pot de crème and a cookie array featuring a peach Linzer for the ages,” Austin Monthly declared, “Pastry Chef Mary Catherine Curren clearly loves her work.”
- The bread arrives fresh-baked each day from Easy Tiger, located about a mile away. Not surprising, considering Arro is the latest addition to the ELM Restaurant Group, the folks behind 24 Diner and Easy Tiger.
- Cheese comes from Antonelli’s.
Where to Sit: Arro’s enclosed garden room makes for a beautiful, intimate spot for small parties (groups of 10–25) for day or night occasions, with optional three- or five-course hand-tailored menus with beverage pairings selected by the master sommelier.
When to Go
- Every first Monday of the month, Arro hosts a multicourse meal with wine pairings. Reservations are accepted but not required.
- Stop by for happy hour on weekdays starting at 5 p.m. for $10 bar snacks, including frog legs, mussels and frites, and charcuterie, and discounted drinks.
- Arro serves Sunday brunch, complete with hangover-killing cocktails and champagne specials.
- “The [frog legs] — served with garlic, cherry tomatoes, herbs and golden purslane — [were] a roundhouse punch of flavors.” – New York Times
- “If duck rillette is available, do try it. And consider ordering extra house-pickled produce; it’s almost too good to share.” – Austin Monthly
- “Like the menu itself, [the wine list] is small but brilliantly executed. Right at 70 selections, every one French. . . The wines themselves are chosen to suit anybody who walks in the door.” – The Austin Wine Guy
Croque-monsieur: originated in French cafés, this pressed sandwich is filled with ham, gruyère, and béchamel. (A fried egg turns it into a croque-madame.)
Pot de crème: a French dessert with a custard-like consistency, traditionally served in a porcelain cups.