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Hightower

DSCN2399I was pleased to be offered an opportunity to try the new lunch menu at the Hightower on East 7th. I always get anxious about finding parking downtown but things were off to a great start to pull up to a reasonably sized parking lot. The inside is full of warm wood and soft lighting. There is a huge, gorgeous bar and a tiny postage stamp sized kitchen. But the chef is working his magic despite the petite work area.
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The chicken liver pate is rich and complex. It comes with quince jam and candied peanuts for salty sweet fix that ain’t your mama’s pb&j. ($7)

DSCN2388The gnocchi with house made ricotta, Brussels sprouts greens, butternut squash puree, turnip confit, almonds and sorghum was my favorite dish of the day. The pillow soft gnocchi on the warm winter puree with bitter greens and slightly sour turnips would be especially comforting on a chilly winter day. ($12)

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The fried oysters with sriracha aioli, flying fish roe, sunflower sprouts and avocado oil was interesting. It is served as an open face sandwich with practically a full salad on top as well as on the side. The thin crispy bread gave a needed textural contrast to the plump oysters and pop of the fish roe but made for an extremely messy sandwich. Forge ahead as best you can with a knife and fork. It’s worth it. Owner said they were looking for a new bread source, so it might change to more traditional looking. ($12)

DSCN2414As a pastry chef, I always have to try dessert and appreciate ones that are made in house and not your typical pie-cake-ice cream. And the tiny kitchen did not disappoint with a twist on the classic buttermilk pie. A thin layer of custard is baked sans shell in a wide bowl which gave an especially chewy/crunchy texture to the edge of the “filling”. The bits sprinkled on top are toasted meringue with a pretzel crust crumble for the crunchy, salty bits you usually get from a crust. It also has a chiffonade of mint which took me a bit to decide if I liked. A personal pastry prejudice is mint on top of desserts. Less often now but frequently in the past, desserts were topped with a sprig of mint more for a pop of color than for the flavor profile. But in this case, I decided I liked the fresh green mint with the sour-sweet custard. ($5)

DSCN2393So if you are looking for a reasonably priced lunch downtown with parking (and maybe a tasty beverage or 2) check out the Hightower. They also do brunch both Saturday and Sunday with similar offerings. And thanks to the Hightower for having me in. I’ll be back with friends soon!

 

 

 

 

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christyluv

My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at christy111luv@yahoo.com or twitter @christy111luv***

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