After bringing his clean take on Tex-Mex fast food to Southwest Austin, P. Terry’s owner Patrick Terry has opened the second location of Taco Ranch. The restaurant, which features a drive-thru, is located in the old Taco Cabana space at 517 W. MLK Blvd.
Using local ingredients and refined European technique, the colorful North Carolina native brought fine dining to an unexpected locale and developed a local following. Hilbert, who ran the restaurant with an assist from his wife and in-laws, shuttered The Hollow in the spring, and there were some rumblings that he may partner with the owners of Jester King Brewery on a venture South of Austin. But, Hilbert surprised diners once again when he recently reappeared in yet another unexpected place, this time an hour north of Austin in Salado.
With the backing of customers he met while at The Hollow, Hilbert helped open Ramble Restaurant and Farmhouse Grill in August. The restaurant sits on three partially wooded acres and features a garden from which Hilbert intends to source much of his herbs and vegetables. The property is also home to a cotton gin Hilbert says they intend to convert to an events space in the future.
As for the menu, diners can expect shades of The Hollow, though Hilbert says it eschews any direct cultural, regional or ethnic ties. Salado has likely never seen many of the types of dishes and ingredients that Hilbert has brought to the table. Sure a simple salad of fresh ricotta and tomatoes, poached shrimp with lemongrass aioli or ribeye with puréed potatoes may not seem too adventurous, but something tells me lamb belly pancetta with hyssop jus, oxtail with kuri squash gnocchi, and a Flemish stew of snapper, oysters, leeks and hen of the woods mushrooms will turn a few heads.
“I feel incredibly lucky to have touched folks enough to inspire them to believe in my cooking and my team,” Hilbert said. “The goals of the restaurant are essentially simple: to create uniquely delicious cuisine informed by the environment we are in. The philosophical underpinnings are truly no more forged than that.”
Ramble is located at 109 Royal St. in Salado and is currently serving dinner Wednesday-Sunday from 5 to 10 p.m. More information at ramblerestaurant.com.
If you grew up in Houston or have spent any amount of time there, you are likely familiar with Antone’s Famous Po’ Boys. The deli and its wholesale operation serves Italian cold cut combo (ham and salami) sandwiches on soft hoagie rolls made by Royal Bakery in Houston. The Original sandwich is brushed with mayonnaise and topped with pickles, Provolone cheese and the deli’s famous chow chow relish, which they sell by the jar. The Super follows the same blueprint but doubles down on meat and cheese.
Not only can you find the sandwiches at two delis and some grab-and-go kiosks in Houston, they are available at 250 locations throughout Texas and Louisiana. Now Austin will one again get a taste of those sweet, sweet Original (green wrapper) and Super Original po’ boys (red wrapper), as well as the turkey and Swiss (brown wrapper) and tuna varieties (blue wrapper).
Beginning Aug. 31, Antone’s Famous Po’ Boys will begin selling its four signature sandwiches at grocery stores in Austin and the surrounding areas. The first Austin-area stores will have their shipment Friday, with plans for the sandwiches to be available in all 48 Austin-area H-E-B by Saturday. The company plans to hit shelves at more than 60 area stores by the end of 2018. You will originally be able to find the sandwiches, which will be made in Houston and delivered overnight to Central Texas, at H-E-B locations in Central Texas, with expansion headed to San Marcos, Wimberley, La Grange, Georgetown, Cedar Park, Round Rock, Dripping Springs and Pflugerville. (Yes, day-old sandwiches aren’t quite as good as freshly made, but beggars can’t be choosers, I reckon.)
Antone’s was previously distributed by a licensee, who also briefly operated a storefront, in Austin at Randall’s and Exxon beginning in 1999.
Antone’s Famous Po’ Boys was originally opened in Houston by Lebanese immigrant Jalal Antone in 1962. Legacy Restaurants, which bought the brand in 2015, is also exploring further expansion of its wholesale business into other regions including North Texas and San Antonio.
“We are extremely excited to bring Antone’s classic sandwiches into the Central Texas market,” Legacy Restaurants CEO Jonathan Horowitz said. “There are so many people from Houston who grew up eating these sandwiches and who now live in the area – we get calls and emails weekly from fans who ask us if we can send them some sandwiches. Now they will have the opportunity to enjoy them whenever they have a craving. We look forward to continuing our growth through expansion into new markets next year.”
This post has been updated to include arrival of sandwiches in Austin market.
The makers of the best bánh mì in the city have dispatched a new food truck to feed downtown denizens on weekdays. Saigon le Vendeur, which I ranked as the best makers of Vietnamese sandwiches last year, recently opened a food truck in the lot at Congress Avenue and Third Street.
The truck, which makes pork, chicken and tofu sandwiches on French bread, is open 11 a.m. to 3 p.m. Monday-Friday. Chef Tebi Nguyen, owner of the food truck that originated on East Seventh Street, also opened Vietnamese cafe Le Bleu near Burnet Road and Research Boulevard earlier this summer.
The 2nd Street District received an infusion of Asian flavors today, as She’s Not Here opened in the former Malaga space at 440 Second St. next to the Violet Crown Cinema.
The menu at the restaurant operated by Uchi veterans Ben Cachila (former Uchi development director) and Chris Romero (branding and marketing director) includes nigiri sushi ( yellowtail, big eye tuna), hand rolls (soft shell crab, ume shiso), cold dishes (marinated yellowtail with lychee, green apple vinegar and pickled Asian pear), and hot dishes (pork adobo). Cocktails will feature Pacific Asian-influences flavor profiles from the use of hibiscus rye, roasted coconut, jasmine, cloves, falooda syrup, cardamom, kaffir lime and more.
She’s Not Here is open Sunday-Thursday from 5 p.m. to midnight, and Friday and Saturday until 2 a.m. The restaurant plans to expand to lunch, which will include grab-and-go bento boxes, soon.
The new restaurant N’Esperado brings together Tex-Mex and barbecue in the space formerly occupied by Mexican seafood restaurant Alcomar at 1816 S. First St.
The restaurant, which is operated by the owners of Tex-Mex/Indian hybrid Nasha on East Sixth Street, features a menu with Mexican dishes like enchiladas (which can come with barbecue sauce) and carne guisada, and Tex-Mex staples like chili con queso, along with crossovers like brisket quesadillas. The barbecue section is limited to brisket, pork ribs and chicken. As for any Indian influence on the menu, the only real trace is on the turmeric. N’Esperado is now going through a soft open, with lunch service daily from 11 a.m. to 4 p.m., and plans to expand to dinner service once the restaurant has acquired its liquor license.