Jinya Ramen Bar

Jinya Ramen Bar

3210 Esperanza Crossing #130, Austin, TX, 78758

    Another Ramen House?  Yeah, I know they seem to be popping up everywhere in Austin now-a-days.  First there was Ramen Tatsuya (which is still probably my favorite), then came Kome, Michi, more recently Daruma and Kanji, and now there is Jinya.  Though Jinya is a bit late to the Ramen arena in Austin, this chain is well equipped to do battle.  I apologize now for the length of this blog, it's gonna be a bit long.

    My sister and I were fortunate enough to crash the invitation only soft opening of Jinya and I was even more fortunate to be able to partake in its grand opening lunch service.  I usually don't go to the same restaurant in one week, let alone the same one two days later, unless the food is outstanding.  And that is exactly what it is... outstanding!

     So for the appetizers, the Tapas (from both days) I had the Jinya No.1: the Jinya Bun, Jinya No.2: the Brussels Sprouts Tempura, Jinya No.3: Caramelized Cauliflower, Jinya No.4: Pig Ear Chicharron, and Jinya. No.5: Spicy Creamy Shrimp Tempura.

Jinya No1. :Jinya Bun

Top: Jinya No.2: Brussels Sprouts Tempura
Bottom: Jinya No.3: Carmalized Cauliflower

       The Jinya No.1: Jinya Bun: "Thick braised pork with vegetables wrapped in a fluffy white bun."  Basically this was a braised pork belly sandwich that had arugula, cucumber and mayo surrounded by a white bun transport vessel.  The pork itself was very savory and salty enough for the bun not mellow out the pork's flavor. The cucumber and the arugula gave the dish a nice brightness and slight crunch to a potentially really heavy dish.
     The Jinya No.2: Brussels Sprouts Tempura with truffle oil.  I couldn't really taste the truffle oil, which isn't entirely a bad thing, truffle oil can over power a delicate dish.  The tempura coating was just enough to coat the Brussels and allowed for the natural sweetness of the vegetable to be fully actualized upon contact with your taste buds.
    Jinya No.3: "Caramelized Cauliflower with pine nuts, crispy mint and lime ponzu."  This was roasted cauliflower that had a been dressed in lime ponzu.  The ponzu itself I couldn't really isolate, but it did enhance the essence of the cauliflower.  Though I don't believe that the pine nuts added much to the dish in way of flavor, the nuts themselves added a crunch that the soft cauliflower lacked.

Jinya No.4: Pig Ear Chicharron

Jinya No.5: Spicy Creamy Shrimp Tempura
(What was left of them after digging in)

                           Jinya No.4: "Pig Ear Chicharron with harissa sauce, crispy kale, with an onsen tamago (poached egg)."  This dish is for the more adventurous.  These are, Julienne cut, boiled, pig ears that have been battered and deep fried and set atop a bed of slightly fried kale with a creamy spicy chili and pepper sauce, the harissa sauce, and a poached egg in the middle.  The intended way to tackle this dish, is dump the poached egg into the center of the chicharrons, after removing the ramekin that the egg is presented in and mix the egg yoke with the rest of the ingredients on the plate.  My sister and I had no problems with dealing with this dish and thoroughly enjoyed it.  It was salty, crunchy, a bit chewy, was spicy and rich all at the same time.  I do think that a non-fried component was needed to balance the denseness of dish, but it was good.  Don't be afraid of it, just try it. :-)
     Jinya No.5: "Spicy Creamy Shrimp Tempura."  The picture above doesn't show the generous amount of shrimp that comprises this appetizer, I forgot to take the picture before my chop sticks did their thing.  Anyway, the creamy spicy sauce that dressed the tempura battered and fried shrimp, seemed like an emulsion of Sriracha and mayo (which I always think is delicious on just about anything).  The shrimp themselves were served atop a bed of arugula.  A very well composed dish that anyone would be happy to order...I would presume even kids.

Jinya's Tonkotsu Black

     Now for the Ramen!!! To be fair to all the other ramen houses that are in Austin, between my sister and I, Jinya's signature Tonkotsu broth ramen, Jinya Tonkotsu Black, was ordered to be able to compare apples to apples, ramen-broth to ramen-broth in the case.  We also ordered the Tonkotsu Spicy, because well, I like spicy foods and I wanted to see what they considered Spicy (their medium spice level).  I have to say that the broth is as delicious as Tatsuya's but just slightly thinner in consistency.  Another slight difference between Tatsuya and Jinya is that Jinya isn't as heavy handed with their toppings. But the broth is nothing sort of stellar and I can see why it has won so many awards (check their website for their accolades).

Tonkotsu Spicy

    The Tonkotsu Spicy is basically the Tonkotsu Black except with Jinya's spicy sauce/paste added and blended into the broth.  The manager/owner actually told me that in order to increase the spiciness of the dish all I'd have to do is add the spicy sauce that was already provided on the table.  He further added that the chefs do the same in the kitchen to amplify the heat.  So I added about another 2 teaspoons of the sauce and I obtained my desired level.  So for those of you who like a little bit of spice, I suggest just getting the Black and adding the spice in yourself so to not ruin the broth.  If you like a lot of spice, then go right on ahead and try the "HOT" and add more spicy sauce to your hearts content.  

Panna Cotta

    During the soft opening, my sister and I tried the panna cotta (one of my favorite all time desserts).  "A homemade panna cotta with caramel cream sauce, graham cracker, and vanilla ice cream."  Now what they failed to say is that the caramel cream sauce had a heavy infusion of essence of coffee.  I'm not really big into coffee so that threw me off a bit.  I could tell that the panna cotta itself (at least the samples that were given to us) had been sitting in refrigerator a bit long because it had already started to form a skin, a thick top layer.  Unfortunately because we ordered the dessert during the soft opening we didn't actually get the complete dessert, the portion size was tiny, and there wasn't any ice cream or graham cracker, so I guess I'll have to get it during my third go round with this restaurant (since I didn't want to wait for dessert during lunch).
     
     Jinya Ramen Bar is a must visit if you're 1) enjoy really exceptional ramen 2) live up north near the Domain or 3) like trying out new places that you can put in your restaurant Rolodex for when people can't decide on places to eat.  I'm sure that they have a decent sake selection, but since I only occasionally partake in libations, I'll leave that for someone else to discuss and write about.

So until next time, I bid y'all happy eating!
-Henry

Veracruz Tacos

Veracruz Tacos

(2711 La Frontera Blvd Suite 320, Round Rock, Texas, 78681)

        Veracruz Tacos started off as one food truck, then expanded to two trucks and now finally has a brick and mortar location (which is where this blog will be over).  Nestled between Brooklyn Pizza Company and Deluxe Dry Cleaners, this place is kinda small, but can be easily located, if you see a line outside that snakes around patio tables, just get in at the back, you're at the right place. 

        The menu is sizable for such a small location, but very much quality and adequate to satiate your appetite.  Since it was my first go round with Veracruz cuisine I decided to get a bit of everything.  I ordered the chips and salsa, steak quesadillas, one of the Taco Especiales, the fish taco, from the Tacos de Carne options, the steak with the works and to wash it all down a pineapple aguas fresca.

       

The Chips and Salsa:  So the chips seem homemade, thick, crispy, with just slight seasoning and the salsa was obviously homemade.  You could taste the roasted ingredients if you tasted them individually and when you tasted them all together, the flavors meld together like the colors of a Texas sunset overlooking the hill country (yes, just like that).  The salsa was probably the best salsa I've had in quite a long time.  Order it, you won't be sorry.

        The Quesadilla: A pair of homemade, eight inch, griddle toasted, flour tortilla filled with a generous portion of juicy marinated (marinated in what I couldn't tell you) steak and plenty of what I guess was Monterrey Jack cheese, cut into four portions for easy eating and eye catching presentation.  The cheese was gooey, the steak was flavorful and the pico and the guacamole you could tell was made in house.  I'm not sure if the sour cream was made in house as well, but it wouldn't surprise me if it was.  I had the quesadilla's plain and with the sides and I have to say, both were excellent.  If you have little ones that are finicky eaters, the quesadilla will be a very good go-to option.

        The Fish taco: "Grilled Tilapia, with cabbage, mango pico, avocado, cheese, and a chipotle mayo salsa."  I'm not really into cabbage, never really have been, but it worked within this taco, as did all the rest of the ingredients.  I added the juice of the lime wedge that came with the taco and the acid just made the dish that more complete.  The only thing that I wish I would have thought about doing to this taco was to add the spicy mayo sauce that came with my other taco.  I think the spice would have brought the fish taco score to a 10 on a 10 point scale instead of its measly 9 on the same scale.  The numbers just like points on "Who's Line Is It Anyway" doesn't mean anything, except to give some arbitrary reference point of how good the taco was.  I know of at least one pharmacist friend that would absolutely love this taco (Yes, I'm talking to you).

        The Steak Taco with the Works:  The steak was probably the same steak as in the steak quesadilla, so the same great flavor was brought to this taco.  I opted for "the works" which added roasted diced tomatoes, avocado and more cheese to my taco.  In my book, every bit worth the $0.75 and pretty much a no brainer when it comes to up-grades.


        I usually don't talk too much about drinks, but in this case I'll make an exception.  The pineapple aqua fresca quelled my thirst, satiated my sweet craving and gave me plenty of vitamin C (that's the former nutrition major in me).  The frescas are made fresh and the portion size (32 ounces) is well worth the $4. (Sorry I don't have a good picture of the Fresca, but you can see it in the quesadilla picture)

       I really can't say enough good things about this place and its hard for me to think of negatives.  The only negatives I can come up with would be that there is limited space indoors and even more limited space outside on their patio and that the line can become rather long about 25 minutes worth.  So if you're in a hurry for a quick lunch if you're in the area, I'd suggest you call in an order for pick up.  So until next time, I bid y'all happy eating.

-Henry

General Tso 'Boy

General Tso' Boy

11501 Rock Rose Suite 152, Austin, Texas, 78758)

 Tso to get started (see what I did there?).  When my sister told me about a place that sold American Chinese food, I wasn't the least bit intrigued.  But when she said that it was being served as a sandwich, Po' Boy style, my ears perked up like a puppy's when their human is unlocking the door to come home.  General Tso'Boy's web site (http://www.generaltsoboy.com/) states that their concept is American Chinese food adjoined with French bread.  I would say its more of an American Chinese meets Cajun Po' Boy.  It's an interesting concept, one I've definitely never heard of before, so I figured I'd give it a good ole' college try.

     The menu is a bit small, with only five different sandwich choices, four side items, a single dessert and a few beverage options.  I'm not entirely sure which canned, local craft beers are in stock and since I'm not a beer connoisseur, my description of the brew would probably not do them justice.


     I brought along my sister so that I didn't look like a complete glutton eating two sandwiches and a couple of sides alone.  I ordered the signature General Tso's Chicken sandwich with the spicy Szechuan crinkle fries and a cheeseburger spring roll, while my sister ordered the Mapo Tofu sandwich also with the cheeseburger spring roll.

General Tso's Chicken Tso'Boy

    The order was put together and brought out to our table rather quickly, for which I was very appreciative, since I was already pretty famished upon arrival at the restaurant. The general Tso's Chicken tasted exactly how I expected. The added lettuce and mayo made for a lighter less heavy dish, but didn't necessarily add anything to the overall taste.  On the menu, the chicken is described as being somewhat spicy, 1 pepper, but it is anything but.  I did not get a sense the any spiciness from the chicken whatsoever.  Maybe the mayo canceled out the heat or maybe the baguette (sourced by Easy Tiger) neutralized the sensation, but if I had one criticism about the General Tso's Chicken Tso'boy, that would be it.  Though the sandwich itself was decent, it really needed a kick.  A spicy mayo would have done the trick.

MaPo Tofu Tso'Boy

     I not sure how many of you have ever had MaPo tofu, or even heard of the dish before reading this, so let me describe an authentic dish.  Mapo tofu is a Szechuan tofu dish that is comprised of lots and lots of chili spices, fermented black bean curd, garlic, black pepper, green onions and obviously tofu. Characteristically, Mapo tofu can be described as very spicy, while still being very aromatic and flavorful with the tofu described as silky and fresh.  Additionally, ground pork or beef is generally incorporated into the dish.  So with all that being said, this sandwich was the one that made me want to try this restaurant.  I loved this dish growing up as a kid and the same can be said and even more so in my sister's case.
    Unfortunately, I have to report that this sandwich did not meet my obviously high expectations. Though the general flavor is there, the spice and the fragrance is not.  The tofu could have used just a bit more corn starch coating before being fried.  I only say that because it would have added a bit more texture to the sandwich; the baguette itself was soft and the main ingredient was even softer, so there wasn't really any tooth feel when taking a bite.  And just like the General Tso's chicken sandwich, this 2 pepper sandwich (their spiciest on the menu), was lacking of any spice.  They should have renamed it MaLa tofu Tso'Boy.  MaLa tofu, a dish that isn't spicy and is vegetarian/vegan.  I did ask a couple of the employees if this sandwich was vegan, the cook responded "yes", while as the server responded with a "no."  So if you're vegan and want to live a bit on the wild side, order this sandwich.

Cheeseburger Spring Rolls

    I have to say that I did thoroughly enjoy the cheeseburger spring roll.  Even though I would classify it as a cheeseburger egg roll, I guess its really just semantics.  Now don't get me wrong, I thought this was a tasty side dish, but in reality, it tasted like cheeseburger hamburger helper with ground beef added, placed in a egg roll wrapper and deep fried.  If you're not fond of hamburger helper, you probably shouldn't order this.

    I'm only going to barely mention the fries.  The seasoning tasted more of a cajun seasoning instead of an actual Szechun (which again is suppose to be spicy), but they were crispy and who doesn't like crispy crinkle fries anyway? :-)

   Folks there you have it, General Tso'Boy in a nutshell,  a pretty good place for a quick sandwich if you're not much into spicy foods, that has a decent "spring" roll side dish and some fun crinkle fries.

I don't want to make it sound like I didn't like this place (even though after re-reading what I wrote, it seems exactly that way), on the contrary I did.  After all it does serve Americanized Chinese food and trying to compare it to an authentic Chinese restaurant wouldn't be fair.  So until next time, I bid y'all happy eating.

-Henry