Austin Monthly’s Darcie Duttweiler visited Pool Burger this week, and was instantly struck by “just how damn adorable it is.” The restaurant from a partnership between McGuire Moorman Hospitality and Deep Eddy Cabaret features white paint and chairs with a palm leaf print that made the place ready for the spotlight. Regarding the burgers, Duttweiler expressed an overall positive sentiment (aside from size):
The meat is juicy and mouthwatering, the buns buttery and toasty, and the accoutrements crisp. My only (minor) quibble is that the patty is slightly too small for its bun.
Vegetarians won’t be left out thanks to a patty “chock-full of black beans, quinoa, and beets.” Duttweiler also was a fan of the crinkle-cut fries and the “tropical-leaning libations” that are “strong yet refreshing,” but thought the homemade soft serve was best when the dark chocolate and Tahitian vanilla were swirled together.
Texas Monthly’s barbecue editor Daniel Vaughn was sent on a mission to try the unique brisket and cheddar tater tots at EastSide Tavern. Though initially thrown off by the neat presentation (“Where was the promised brisket and cheese?”) he soon found that it was baked right into the tot:
Think of them like jalapeño cheese sausages, with the meat-to-vegetable ratio reversed. The crisp exterior surface was made up of crisp potato mottled with browned cheese. Pockets of brisket bits revealed themselves with every bite.
My bafflement quickly turned to excitement—just think of the possibilities of flavor combinations.
Vaughn also sampled “excellent smoked chicken wings” and “great slices of fatty brisket,” though a full review of EastSide’s other offerings will happen at a later date.
ON THE BLOGS: Dine with Shayda recommends the Black and Bleu pizza at Second Bar + Kitchen’s brunch, though it’s available throughout the day, and So Much Life blog found the alfajores from Cafe Nena’i to be quite craveable.