Bridlewood Winery at Odd Duck (Austin)

Summer's sunny entrance has allowed me to enjoy a crisp glass of wine on the patio regularly. There's simply nothing like kicking back in the moment and forgetting all of those stressful to-dos in your jam-packed calendar. As I poured my glass (half) full with Bridlewood Chardonnay earlier this week and breathed in the fresh Austin air, my mind wandered back to the lovely wine pairing dinner at Odd Duck earlier this month. I am no connoisseur at this point, but this Santa Barbara label was wonderful with every bite of Bryce Gilmore's cuisine, which paired no less than perfectly.

After a few passed apps and an exclusive glass of Bridlewood's Rosé (you can only find it at the Santa Barbara tasting room!) on the Odd Duck patio, we were seated at a glowing farm table lined with wine glasses and friendly faces. I was sandwiched in between my lovely boss Camille Styles and fellow food blogger Jeanine Donofrio from Love & Lemons. Clearly, I was in good company.

Each glass of Bridlewood artisan wine provided a unique flavor balance -- my favorites being the Pinot Noir and Chardonnay. Winemaker Mark Williams sat across from us, brilliantly explaining the undertones behind a first sip. I enjoyed hearing his personal interpretation while simultaneously trying the five wines.

My very favorite dish and wine pairing continues to be the Bridlewood Pinot Noir with Chef Gilmore's handmade cavatelli with sweet roasted tomatoes and mushrooms (pictured above). If only I could recreate the dish with my Pinot Noir at home! I look forward to experimenting with my own pairing recipes, which I hope to share soon over the coming months. Thank you for bringing California to Austin, Bridlewood!

NO VA Hosts Cocktails for Caramelized

NO VA Kitchen + Bar, the white modern home-turned-restaurant on Rainey Street, could not have hosted a more beautiful, celebratory evening in honor of the launch of Caramelized's URL and redesign launch. Surrounded by my closest friends, outstanding photographer Victoria Haas, foodies, and mentors, I was all smiles as we toasted with sangria and sampled the newest Spring menu items by Chef Brad Sorenson, who hit a home run with every single plate. The line-up was flawless.

The first bite of the night was a Hawaiian-style flatbread pizza with house cured ham and grilled pineapple. Roasted jalapeños slices added a bright pop of color and an offset to the sweetness of the fruit. I'd prefer the homemade spicy roasted tomato base on any flatbread in my future.

Pictured above, Chef Sorenson's ABC pizza naturally stood for "avocado, house bacon, and chicken confit." Naturally. The rich flavors melted in my mouth and, not to mention, looked great together on a plate.

The grilled watermelon salad took a twist on an old favorite, this time taking advantage of released natural sugars once watermelon hits the heat. Of course, goat cheese paired wonderfully and pistachios added a buttery crunch. I could eat this salad on a patio every single summer day.

Oh baby; these balls were a winner. The blend of beef and pork in Chef's albondigas mastered the rare description of "pleasantly unexpected." Never would I usually order such hefty-sounding hors d'oeurves, but these bite-sized bursts of flavor blew me away. Toasted almonds on top? Then turned into a cream? Unreal.

Most can't go wrong with mac 'n cheese, but placing "Mom's" in front of the generic American favorite put this bowl on a whole new sentimental level. The pasta is cut and shaped here in Austin. I felt the love behind that hand-stirred traditional cheddar sauce. Now, I'm even more of a sucker for this kind of comfort food.

I've heard from friends that this dish had the best roasted asparagus "ever." Aside from perfectly grilled asparagus, a caper aioli transforms a fried ball into a heavenly, crispy potato croquette.

As if I hadn't been wowed enough, I tried the vegan tamale gnocchi in disbelief. The thought behind this dish is ingenious. Chef Sorenson took half potato flour with half corn masa (the primary ingredient in tamales), created a fluffy, melt-in-your-mouth batch of gnocchi, toasted them in "a butt-ton of butter," and then tossed them in a tangy salsa verde with a sprinkle of cotija cheese. Unthinkable. Impeccable. I could go on and on.

And, last but not least, the dessert was delivered -- in a brown paper bag with an iconic stamped logo. Little packages always win my heart, and this one succeeded to do so, too. Plump blueberries filled tiny donuts holes, rolled in powdered sugar and dunked in a lavender frosting. When you order these, you'll receive them fried to order. I can still taste the messy, delicious frosting!

Cocktail-inspired party favors by AustiNuts and Bad Dog Bar Craft were crowd favorites on the way out. AustiNuts created a unique mix that reflects the NO VA menu -- Chef Sorenson contended that he has, indeed, used every single type of nut in his dishes since the restaurant's opening. Furthermore, cocktail enthusiast and Bad Dog Owner Lara Nixon assured us that the newest Bloody Mary bitters would be a crowd pleaser, which they were...look out for a cocktail recipe with a few dashes of Lara's bitters in an upcoming post!

Check out the entire cocktail album on my Facebook page...so many gorgeous shots by Victoria Haas! Cheers to Caramelized cocktails and a bright future ahead.

WHAT I WORE :: Rag & Bone Boot | White Silk Blouse | J Brand Jeans | Hannah Claire Designs

Épicerie Desserts (Austin)

I've been to the French-inspired grocery and café multiple times now, but Epicerie has not been featured enough for its rich pastries that I believe beat any bakery around. Luckily, I got to give each dessert a shot, and I am back with ratings that some might call predictable, but I call outstanding.

The chilled lemon tart is the perfect treat for a sunny summer afternoon. I am typically not the biggest lemon fan, but this mild citrus is more of an undertone than an overpowering ingredient. The buttery crust is light and flaky, and the consistency is delightfully smooth in every bite.

You won't find a classic New Orleans beignet anywhere else in Austin (Thank you, Chef!). Fully loaded with powdered sugar, which brings back memories of beignet fights in the French Quarter, these hot and crispy doughnuts are simply divine. Since they're made to order, the beignets melt the sugar into a sticky, gooey topping that'll leave you licking your fingers with no shame! I recommend ordering a hot coffee with these bad boys.

Ask anyone: This is my FAVORITE salted chocolate chip cookie in the city. Right here. They're chunky, buttery and soft on the inside, crumbly on the outside, and not too chocolate-y. I could eat a whole box....I'm not kidding you.

These delicate strawberry and lemon macarons take me back to fantastical summer nights in Paris. In the strawberry macaron, you can taste the berries. No artificial flavors here, people.

Come by Épicerie to pick up a couple of pastries for Mother's Day -- a few macarons or buttery shortbread sticks will win her heart. Or, you can always come by on Mother's Day for their fabulous brunch. All desserts will be available, including some extras from the restaurant's newest pastry chef. It's time to celebrate your sweet tooth!!

Austin Food and Wine Festival Recap

 A round of applause will not suffice for this year's celebration of today's (and tomorrow's) food, wine and spirits talent. The execution of this year's Austin Food & Wine Festival has left a permanent mark on the city, just as Chef Tim Love's autograph has left a mark on my forearm with pride.

I always value my everyday visits to Austin restaurants, both old and new; but Austin Food & Wine Festival reminded me of the combined skill and talent that is, more often than not, taken for granted around here. The consistency behind these chefs' performances and personalities is noteworthy. Josh Watkins of The Carillon and Allison Jenkins of La V prepared to-die-for short ribs and black bass tartare side-by-side in lighthearted contentment. Paul Qui's pork tongue knocked it out of Butler park. Fork & Vine's fried alligator with homemade Sriracha pulled me back for thirds. The Bonneville's messy lamb pastrami reminded me of my favorite NYC deli. And don't even get me started on Frank's gator sausage beer fondue with slow dough pretzel.

The steep ticket price was well worth it. I believe I sipped and snacked on far more than the money I paid. Austin understands quality, and this roundup did not disappoint. I finally took home a Confituras keepsake of strawberry balsamic preserves, and I think I tried too much wine to differentiate...although the Duchman Family Texas Sangiovese and Flowers Chardonnay were memorable.

Texas, you done good.

Hillside Farmacy II (Austin)

The quaint Eastside café and local grocer, Hillside Farmacy, has remained at the top of my list since my discovery almost two years ago. Its whimsical brunch was one of my very first caramelized critiques, so here is my chance to step up the review and showcase a casual weekday lunch that you and your friends will adore. Before I share my lunch picks, I must let you in on the trendy game-changer during this particular trip out East. Rather than scrambling for my credit card in my bottomless tote, I used my new fave foodie app called Tabbed Out, a mobile payment solution that  seamlessly improves your dining experience from start to finish. With one click, you can pay your tab and add gratuity -- no need to grab a pen or calculate an appropriate tip. It's brilliant, savvy and time-saving. Download it now!

Now that the app is on your smartphone, let's talk what I ordered on my tab. The fresh shucked oysters, which change daily, are some of the best in the city. The homemade cucumber relish is a topping I wish more restaurants provided. Its mild and refreshing atop an oyster and offsets the horseradish effortlessly.

While we know I'm not gluten free, my waitress advised us to choose the gluten-free bread for our traditional grilled cheese any way! The local bread is light and fluffy, fully loaded with sharp cheddar and ripe tomato slices. I enjoyed the tangy cabbage side, too.

Hillside, you do very well. And lesson learned: TabbedOut is the way to go during these caramelized critiques!

Barley Swine (Austin)

Texas Monthly was spot-on: Barley Swine is none other than a "culinary odyssey." The low-key, dimly lit room hosts a full house on a nightly basis, providing thirteen shared courses for diners ranging from curious, casual hipsters to sophisticated wine connoisseurs. It's no wonder diners from every background, (even GQ two years ago) find the restaurant a winner. Oh, and their Chef was just nominated as a James Beard finalist. Pretty impressive!

red snapper, strawberry, black truffle

In light of the recent GQ article on the recent trend of "egotarian" cuisine (with a shout out to Trois Mec), I could not help but recognize writer Alan Richman's blunt observation during my own dining experience, that "almost every aspect of this new style of cooking, from its conceptualization to its preparation to its presentation, is about coddling the chef, not the customer. The job of the customer is to eat what's placed before him, and then applaud."

Obviously, I made a reservation at Barley Swine to taste and test the magical creations of Bryce Gilmore, who portrayed pure focus and raw talent from behind the bar at which I sat and admired for three hours. And, yes, I applauded. Barley Swine is surely not for everyone, but I arrived expecting an adventure...and I received one. If you're not looking for that type of dining experience, then no need to venture South. Bari and I will never forget the highlights of this thirteen-course meal together, however!

soft egg, sweet potato, bluefoot mushroom

The soy-infused soft egg (two above) was brilliant, creating a marbelized surface with a soy sauce yolk that held together a crispy sweet potato nest. Its whimsical presentation was the best I had seen all night. I also was surprisingly a huge fan of the slightly sweet braised rabbit with hay mousse and turnips. The red snapper crudo third course (first photo) remained my absolute favorite through the remainder of the evening.

biscuit, orange marmalade, bacon

Besides the pricey pre-fixe figure (which jumped $10 pp since last month), the only setback I identified was the menu's lack of fluidity. My tastebuds seemed confused when jumping from a Southern-style biscuit and bacon plate to a Greek-style lamb with yogurt and then an Asian-style duck and broccoli with a miso soup "drink" on the side. All delicious, but I wish the menu's order had told a true story beyond Chef's random selection of local ingredients. Despite the hefty bill (with a big tip for Lance, the most fantastic waiter/bartender I've had in months), I left feeling amused and impressed.

It was worth it.

cobia, dashi, turnip