July 21, 2009
EASTSIDE SHOWROOM Wow. WOW! As some of you have noted in the comments to this blog it is hard to impress us. But its not impossible. Showroom did it tonight (well just me…he). The owner, Mickey, whose identical twin sister also works at the joint, opened up in Brooklyn initially but decided Austin was the proper home for this gem. Everything in this place is homemade. From the furniture (welded by Mickey) to the soda (that’s right, no coke for you, but the house cola is incredible). All of the food ingredients come from no greater than 150 miles away and the freshest of which are listed on a chalk board by the entrance. The bar menu is also unique and is the only real challenger to Fino I have come across. I think Bill Norris might even agree (though he did also create the new bar menu at Annie’s). The staff couldn’t be more friendly and knowledgeable. The head bartender and some of the other barbacks are ex-Lambertites (another favourite). Our lamb and goat burger (with chevre and homemade mustard) was paired with carrot mashers and a parsley salad. We also tried the liver pate with candied bacon, which though far from kosher, was transcendent. With a capacity of 52, I am not sure how they are going to manage the demand, but I hope they remember me, because I plan to be a regular.

EASTSIDE SHOWROOM

Wow. WOW! As some of you have noted in the comments to this blog it is hard to impress us. But its not impossible. Showroom did it tonight (well just me…he). The owner, Mickey, whose identical twin sister also works at the joint, opened up in Brooklyn initially but decided Austin was the proper home for this gem. Everything in this place is homemade. From the furniture (welded by Mickey) to the soda (that’s right, no coke for you, but the house cola is incredible). All of the food ingredients come from no greater than 150 miles away and the freshest of which are listed on a chalk board by the entrance. The bar menu is also unique and is the only real challenger to Fino I have come across. I think Bill Norris might even agree (though he did also create the new bar menu at Annie’s). The staff couldn’t be more friendly and knowledgeable. The head bartender and some of the other barbacks are ex-Lambertites (another favourite). Our lamb and goat burger (with chevre and homemade mustard) was paired with carrot mashers and a parsley salad. We also tried the liver pate with candied bacon, which though far from kosher, was transcendent. With a capacity of 52, I am not sure how they are going to manage the demand, but I hope they remember me, because I plan to be a regular.

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