Texas Monthly critic Patricia Sharpe has written the latest review praising east side taco spot Nixta Taqueria. Joining the Statesman, Austin Monthly, and The Infatuation, Sharpe had only positive things to say about the restaurant — although she found that the taqueria had recently begun to have lines out the door.
Sharpe found that while the beet tartare tostada shattered immediately, the beets with “nutty, spicy salsa macha” were “just as good eaten with a fork,” echoing The Infatuation review. She also loved the “decadent” and “relatively uncomplicated” duck confit taco. She did address that the tacos are “not cheap [...] but the tariff is justified by quality and quantity.”
Sharpe had choice praise for Nixta’s enchilada potosina taco:
The enchilada came layered with velvety, duck-fat-laced refried beans and was topped with dollops of pureed potato and chorizo. The bright garnish featured shredded red cabbage, a splash of roasted-tomato salsa, and the crowning glory, grated curls of a super-funky, chile-rubbed cheese
Sharpe also appreciated the specials she tried — a “crisp-fried” chile relleno taco and a Persian mole taco — and concluded she “can’t wait to try” further creations.
Chronicle critic Melanie Haupt visited pizzeria/coffeeshop/bike store The Meteor, and had mostly positive experiences in the trendy atmosphere. However, she noted that the acoustics are “painfully loud.”
Haupt’s favorite visit was for breakfast:
I chose the Toad in the Hole on a thick slab of Hokkaido milk bread, and upgraded to add half of a perfectly ripe avocado, sliced and ready for smooshing onto the bread. It was simple, unfussy, and satisfying, especially when accompanied by an excellent Americano made using a chocolaty and smooth Intelligentsia espresso.
A dinner visit went less well, with lukewarm (though “chewy and delicious”) pizza and quiche, and a grain bowl that mysteriously arrived late despite not requiring cooking. Haupt also wasn’t a fan of the “cakey” brownie, saying she was “happy to save the calories for something else.”
For brunch, Haupt approved of the BEC on a “classic, flaky butter” biscuit and samplings from the pastry case. Drinks-wise, her mimosa was “refreshing” while she was “shocked” to be charged for a refill on her companion’s iced tea.
Overall, Haupt dubbed the restaurant a “neighborhood hang,” though she seemed to question if this was problematic given gentrification concerns on South Congress starting in the 1990s.