This week, the Austin Chronicle visits West Lake Hills' Trento and 400 Rabbits, the restaurant and tequila bar that accompanies the new Alamo Slaughter location.
Virginia B. Wood treads in Rob Balon territory out west at Trento, finding that "targeted marketing and experienced front-of-the-house management create a welcoming atmosphere and sense of inclusion that are matched by friendly service and good food."
And it's all uphill from there: "The gnocchi ($14) are the best I've had in town," on a menu full of "excellent locally made pastas dressed with hearty sauces," where the ravioli features "a perfectly poached egg for unctuous richness" and, a Texan's dream o' dreams, there's "plenty of free parking." Wood calls it Chef Alex Kahn's "love note to the neighborhood where he grew up."
(If you're curious to learn more about the folks behind Trento, the Austin American-Statesman just so happened to profile the Seely family earlier this week.)
Meanwhile, Claudia Alarcon visits 400 Rabbits, the tequila-fueled bar-staurant at Alamo Slaughter where it's "imperative to try" one of beverage director Bill Norris' cocktails, which include "playful versions of the classics."
As for Chef John Bullington's "snacky menu," Alarcon liked the "giant Sonoran hot dog" even though it was "a bit too busy" with white beans and lettuce and enjoyed the "toothsome N.Y. strip alambres." She also seems to have gotten a sneak preview of the new brunch menu coming in August, calling Chef Brandon Hanna's chilaquiles "first rate" and predicts that 400 Rabbits could "could easily become the neighborhood's most popular brunch spot."
· Restaurant Review: Hometown Boy Makes Good [Chronicle]
· Restaurant Review: An Impressive Array of Agave Spirits Highlight This Stand-Alone Bar At The Alamo Drafthouse Slaughter Lane [Chronicle]
· Trento [Official]
· 400 Rabbits [Official]