Strano Sicilian Kitchen And Bar (Memphis)

When a new restaurant opens in Cooper Young, I add it to the top of my must-visit list. But when an old friend opens a new restaurant in Cooper Young, I go running. Josh Steiner and his friendly staff have turned the "cursed" corner of the foodie intersection into a lunch and dinner hot spot, all due to the creative execution behind Strano Sicilian Kitchen and Bar. Opened just a few weeks ago to the public, the Italian kitchen is innovative and impressive, especially for a chef/owner my age!

Chef Josh immediately greeted us with a warm smile and hug. His genuine passion and grit were obvious as he explained the inspirations behind his rich menu. I requested that Josh pick out his favorites for us to try, adding a mystery approach to the "classic casual" dining experience. Immediately, he told us to order the following: fried olives, fennel all' arancia salad, grilled swordfish, and rack of lamb.

After ordering, you will be offered a complimentary choice of one of five bread options -- pizza bread, that is -- with infused lemon olive oil. I never, ever turn down bread and butter; but this unique starter immediately set Strano apart from any other Italian restaurant in the city. Fortunately (or unfortunately), the bread was addicting.

The olives were simply awesome. Super crisp and crunchy. I usually associate "fried" with grease, but this wasn't the case in the least. Plus, I am a huge olive fan, so the tang of a piping hot, cheese-stuffed green olive was fantastic. I wish I could replicate this finger food for a party!

The fennel and orange salad literally shaped the restaurant, according to Chef Josh. While there's a lot going on on the plate, each ingredient represents a Sicilian flavor component that has driven Josh to his culinary success today. See those unrecognizable yellow discs on top of the spring mix? Well, those are drops of olive oil, which have been transformed into solid discs on Chef's "anti-griddle." I watched the magic happen back in the kitchen -- liquids are cooled into a frozen solid consistency, which then reverses into a melt-in-your-mouth experience as soon as you take a bite. My mind is still blown over that artistry!

And holy moly, those lamb chops. The plate was sprawling with color and technique. The five lamb chops were plump and juicy with a sweet balsamic glaze. I was so into that glaze, that it became my new dipping sauce for the pizza bread. The grilled vegetables (from squash and zucchini to asparagus and a dome-smoked artichoke heart) were beautifully overwhelming. My mom and I couldn't manage to finish this plate, even together. So, while expensive on the menu, the size of these dishes were well worth the price.

The swordfish completely contrasted the lamb chops, which I found to be a nice juxtaposition on our table. A simple bed of housemade tagliatelle (my favorite pasta shape) was tossed in white wine, olive oil, lemon, and caper. The sizzling swordfish steak, lightly charred and seasoned with black pepper, was a lovely portion. I enjoyed (almost) every bite of this modest, clean plate.

And a surprise almond tiramisu to finish off the night? Yes please. Josh's spin on the classic was as sweet as it was innovative. Almond brittle pop rocks covered the top layer; and yes, the pop rock effect actually worked! Again, mind blowing.

Chef Josh's effort and culinary technique shine through every single plate. I look forward to sharing many more experiences in Strano -- I've got to try the famous Sicilian pizzas and paninis for lunch on the patio. Thank you, Josh, for showing Memphis that anything is possible with grit and passion!

Noble Sandwich Co. (Austin)

In an effort to eat more healthily during a mid-day lunch outing, I tend to steer clear of heavy sandwiches and, instead, choose a salad. A gorgeous salad ignites the feeling of, "Yes Cara! You ate your veggies and do not need to feel guilty....until dinner!" But obviously, there are few exceptions to this choice of mine. I have a fairly high standard of sandwich options that beat the leafy lunch while avoiding pangs of guilt.

Meet the Noble Sandwich Company.

High-quality ingredients, fresh breads and rich flavor combinations inspire this restaurant's attempt at mastering the art of sandwich making. I believe these guys have it pretty down pat. The 15-person line out the door of the Burnet location proves this true...wouldn't you say?

Jennifer and I ordered with much deliberation (as always), and we found ourselves waiting in an adorable picnic table area on the back patio. We sipped Topo Chicos in the sunshine, anticipating our sandwiches and hoping they were worth it. It = calories.

My Knuckle Sandwich arrived on a lightly toasted hoagie, piled with roast beef, horseradish, caramelized onions, and cheddar. I accidentally ignored the au jus on the side, which would have basically identified this sandwich as a glorified Philly Cheesesteak. Much better than most cheesesteaks, obviously.

Jennifer's Thai Chicken sandwich was ideal for the non-red-meat persona. The flavor was bold. The bread was toasty and fluffy. The jalapeño cabbage slaw (which I ordered separately as a side) provided crunch and color. Both of us would have substituted the potato chip side, had we known they came with our sandwiches. I've heard their housemade fresh pickles are a winner!

Friends, here me out: Save the salad for another day and bite into a Noble Sandwich. It's well worth it; in fact, you'll feel more guilty for missing out on the indulgent opportunity.

Tennessee Brewery Untapped (Memphis)

If you haven't heard the hype, I don't exactly know where you've been hiding. The current scene at the historic Tennessee Brewery in Downtown Memphis has quickly become the most sought after spot for socializing, drinking Tennessee's finest grains, and joining a movement for the city's future. You can feel the spirit as soon as you enter the arch, filled with an untouched, untapped sense of soul that permeates throughout the buzzing courtyard.

Growing up in Memphis, I am used to running into at least one person I know at any restaurant, coffee shop or event. But besides the motley crew who joined me for the memorable afternoon -- Alex, Ben, Ellory, Jordan, Stephanie, Caroline, Hannah -- I didn't know a soul. And yet, the sense of warmth and community was at an all-time high. The twenty-minute rainstorm didn't kill the atmosphere, but rather created an indoor party with the Memphis Symphony Orchestra quartet strumming in the center. The space relayed a neat juxtaposition of old and new -- classical live melodies, old soul, and aged brick walls (whose tiny gaps revealed mini waterfalls from the rain) against revitalized attitudes and innovative thinkers such as restauranteur-entrepreneur Taylor Berger (below).

In a short paragraph, here's what Tennessee Brewery Untapped is all about. The historic brewery, built in the 1850s, closed one hundred years later and literally sat until this April. A threat to tear down the building prompted a group of masterminds to hold an experiment -- "previtalization," if you will -- which involves six weekends of live music, beer from breweries across Tennessee, food trucks, and a hope for financial and social interest to bring the Brewery back permanently. We now only have one weekend left, and Untapped seems to be working! Heck, there's even a viral letter to Memphian Justin Timberlake begging him to invest and #bringbreweryback.

I absolutely loved enjoying the space; the Truck Stop food truck smelled delicious, even though I was full from an earlier brunch at Café Eclectic. My friends and I took turns signing the wall, which asked what would bring us back to the Brewery...besides the beer. The mass of attendees' ideas is a clear indication of Untapped's impact.

Don't worry. I only double fist for Untapped.

Go, go, go this upcoming weekend -- it's your last chance to join the Untapped movement and "invest in good times," a piece of graffiti art on the exterior entrance and driver of this one-of-a-kind opportunity!

Elizabeth Street Cafe (Austin)

It's true: You will not find Elizabeth Street Café's eclectic menu of French and Vietnamese fusion anywhere else. And it's a good thing, cause no other attempt could beat it. The mint house welcomes an immediate sense of comfortable delight. The trendy waiters, in floral dresses, bring pinot grigio in small glasses and welcome any questions on the commonly-mispronounced pho or bun. Basically, once you try this café once, you'll keep coming back. I have been coming back for years and still cannot get enough!

After a round of drinks, we ordered a colorful array of dishes and house specialties. My new pink sunnies and Hannah's hot pink nails seemed to match the vibe and color scheme well! Unless you're sensitive to spice, you cannot go in any wrong direction with this menu.

I absolutely loved the tofu and avocado steam bun special with red chili flakes and cilantro (top photo). I'm a sucker for fluffy steam buns, and the avocado/tofu combo was light and airy for a breezy spring night. Above, Hannah and Hannah stuck with a usual Elizabeth Street delicacy -- vermicelli with a lean yet bold flank steak and all the fixins. With an extra spoonful of plum sauce, you'll be in heaven, too.

Jennifer's rice paper spring rolls are, in my opinion, the best in the city. I always go back and forth between the poached shrimp or jumbo lump crab options. Each serving comes with a sampler of three tangy sauces to mix together or enjoy separately: classic peanut, ginger-jalapeño (go easy on this one), and sweet chili vinegar.

This past dinner at Elizabeth marked the third time I have ordered the green mango and cucumber salad -- the underrated appetizer is awesome. Beyond the gorgeous colors and textures going on, there's a unique contrast of sweet fruit, savory beef jerky pieces, and herbal thai basil. I recommend ordering this salad with spring rolls or steam buns for a lighter meal -- sometimes, it's difficult to delve into the intense bowl of pho (especially when you're saving room for Gourdough's next door...).

I hope you pop on over to this unforgettable spot soon!

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