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Texas Monthly - May 2008


Kudos to (relatively) new owner and returning chef Brian Luscher for the ambience (the murals and faux grape clusters are still there, thank goodness) and for the menu, both the old faves and the creative new additions. Try the Haystack for brunch: rosti potatoes, half-scrambled eggs, avocado, and Muenster ringed with a tomato-tarragon coulis. Blueberry cornmeal griddle cakes with honey butter and sausage proved to be a match made in heaven.