St. Philip

DSCN2301Philip Speer, Culinary Director of the Uchi group heads up one of the hottest new ventures in town at St. Philip. I need to go back to do a more thorough review as my 1 trip so far was pre-opening. But I thought I should post my highlights as it is topping many best of lists for the year.

St Philips occupies part of the space that used to be Cannoli Joe’s which was an all-you-can-eat Italianish food. Although better than many buffet places, the pizza there was flabby and greasy. So the beautiful pies that Speer’s crew are turning out are truly tasty. We had the Wild Mushroom with Ricotta, Baby Kale, and Umami Sauce ($14) Not sure what was in the umami sauce but it is my new favorite condiment. I think it would easily make catsup its bitch.

DSCN2305Forget Chicken and Waffles and try the Churros and Chicken. I don’t think this is still on the menu but I really liked the spicy and creamy dipping sauces with the boneless chicken breast and mini churros. The menu updates often with seasonal items and the creative whims of the chef. Had to mention this one though with churros coming up as a new hot item, I really liked the creativity of the savory sweet pairing.

DSCN2294The restaurant seems small but that is most likely due to the eager anticipation that still packs the place on a nightly basis. Tables are close but great for people watching. There is also a huge bar with a long list of Texas beers and wines on tap. Yes, even many of the wines are on tap. There is also a nice porch area outside for the inevitable wait if you try to pop in. Service is friendly and attentive, even bringing us cold ice water outside on a warm day while we had a brief wait on our table.

DSCN2311Speer is still one of my favorite pastry chefs in town. Although he may not be baking on a day to day basis, you can bet he is training and guiding the crew filling the huge pastry case that has its own dedicated area. One of the main reasons I need to return is because there were only slim pickings left on our visit but we did enjoy a rootbeer snickerdoodle, a soft oatmeal cookie, and a puckery sweet lemon chess pie.

So for Uchi dining standards but with wholly new flavors check out St. Philips and see what’s new.


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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 or twitter @christy111luv***

One thought on “St. Philip”

  1. Hey! That’s me sitting across from you. Thank you for reminding me of this lovely evening with lovely company. 🙂

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