From Our Editors
Fork & Vine: A User’s Guide
- Appetizer: mycella cheese plate with Danish bleu cheese, honey comb, and pecan
- Entree: snow crab and fried chicken with crab gumbo
- Dessert: maple creme brulee with candied bacon
Where to Sit: either the half-outdoor atrium or the fully-outdoor patio—a rustic deck with foliage and strung lights
When to Go: weekday dinner. Chef Camden Stuerzenberger told the Austin Chronicle that his goal was to create an upscale but laid-back neighborhood spot where locals could enjoy fine wine and food without having to commute.
What the Critics Say: The Chronicle’s food critic applauded a pairing of arugula salad with a French rosé, as well as the red snapper crudo—a medley of textures and flavors that includes radish slices and tortilla-chip crumble.
- Fork & Wine’s liquor license allows restaurant customers to purchase bottles of wine to bring home. Take advantage of sommelier Chris Howell’s menu of hard-to-find wines.
- The staff has been explicitly trained in wine pairings, so don’t be shy about asking for advice.
How to Get Closer to the Wine Cellar: Get privileged access to the selection of roughly 200 fine wines through events held in the tasting room.