One of January 2013's 38 essential Austin restaurants, Jack Allen's Kitchen is well deserving of being on this distinguished list of eateries...It also doesn't hurt that they source most of all their ingredients within 150 miles of the restaurant. I'm going to make this blog short so here's the meat and potatoes of our experience (my Sister and I).
House made Pimiento Cheese spread with flatbread crackers: I didn't much like the cheese, because well I don't really like pimiento, but Julia seemed to enjoy the flavor.
Appetizer: Smoked Beef Rib Quesadilla With pepper jack cheese, onions, peppers, and JAK’s slaw: The slaw wasn't as good as I was expecting, kinda bland. But the beef ribs were very tender and the spicy honey bbq sauce that it was glazed with gave it an even better flavor than just the smokiness of the rib meet. The pepper jack cheese, onions and green peppers/chillies gave the quesadilla's a nice little spicy kick as well as some contrasting texture. So a very good appetizer.
Main Course: Seared Scallops and Crispy Pork Belly: "Richardson" house cured pork belly, Texas butternut squash puree, "Oak Hill Farm" crispy fennel chip, Local greens: The scallops had a great sear on them and were cooked perfectly. The Pork Belly was fork tender and jam packed with flavor. Add the butternut squash puree to either the scallops or the pork belly and your tongue will thank you. The puree itself seems to be seasoned with curry powder, which gives it some spice.
Dessert: Well apparently I don't remember what this dessert was called, but it was outstanding. It was a peanut butter, chocolate, graham cracker crust pie with a raspberry and caramel sauce, topped with peanuts. This dessert...one minute it was there...the next it was gone.
Alrighty, So this place has great food, an excellent waitstaff and was reasonably priced for the quality of food that your receive. I'll definitely visit this place again. I hope you enjoy this eatery location like Julia and I did.
Enjoy,
-Henry
No comments:
Post a Comment