Dining out spares people from using up the last of their paper plates or incinerating the last of their paper ovens. Reduce your disposable-cookware footprint with today's Groupon at Texas French Bread. Choose between two options:
- For $15, you get $30 worth of homemade fare for lunch.
- For $15, you get $35 worth of local, French-inspired fare for dinner.
With a dedication to farm-to-table fresh foods, Texas French Bread decorates its dinner menu with French- and Mediterranean-inspired dishes crafted from locally grown, in-season ingredients. Nosh on upscale appetizers with a mezze plate—a mosaic of lamb meatballs and pickled beets laid carefully among seasonal vegetables from Johnson’s Backyard Garden and cemented to taste buds with cucumber yogurt ($16). Mussels wrestled from the red mud of Prince Edward Island nestle into the warm embrace of Pernod-drenched fennel ($13), and the steak frites from Niman Ranch delight flavor sensors with cowboy-leaning French accents ($18). A full lunch menu quiets the full-throated war cry of afternoon appetites.
Texas French Bread
Aromas of baking sourdough, amber rye, and brioche bread waft from the ovens of Texas French Bread, winner of the Austin Chronicle's Restaurant Poll Readers award for Best Bread in 2009, 2010, and 2011. For the past three decades, these ovens have been churning out artisan breads, pastries, and desserts made from scratch, and under the helm of brothers Ben and Murphy Willcott, the ovens now cook a dinner menu of local and sustainable rustic French fare, earning a place in the top five on the Growers Alliance of Central Texas's Truly Local 2011 restaurants survey. Yet neither of the brothers set out to be bakers. Murph, a Harvard law-school graduate and lawyer, and Ben, a student of English literature, both enjoyed staying up late, cooking, and coordinating aprons with spatulas so they decided to take over Texas French Bread with the goal of turning it from bakery into bistro because, as Murph claims, "rock star and/or Hollywood movie mogul seemed like a stretch."
In the kitchen, Ben crafts a weekly rotating menu hewn under the guidelines of famed chef Alice Waters, with local, fresh, and simple ingredients from the urban farms of Boggy Creek and Angel Valley, served in season at their peak. Meanwhile, the pastry chef sculpts key-lime tartlets, cupcakes, and cream puffs to accompany cups of coffee or espresso drinks made with locally roasted beans from Anderson's Coffee Company. The house blend combines premium East African beans with a Costa Rican hard bean, barrel-cooked to a medium-brown, full-city roast to jump-start mornings without licking a car battery.