Kerbey Lane is an Austin Institution. They’ve been serving pancakes, queso, nachos, and various other forms of Central Texas comfort food for years now. Now they’ve brought on some new additions for the rapidly approaching spring season, and this past Thursday we got to try the new menu, nearly in its entirety.
The specialty menu ranges from Tex-Mex favorites like chile relleno and achiote beef tacos, to newfangled takes on perennial brunch staples in the french toast benedict and chicken and pancakes. Oh, and did I mention, ALL OF THE BRISKET? Brisket mac and cheese and brisket nachos are the cornerstones, but even more brisket dishes abound this spring at Kerbey Lane.
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We first tried a few bites of the appetizers; the brisket nachos were delicious; the mango pico de gallo really made them feel more than just simple diner nachos. The achiote red sauce added an extra level of complexity. We also tried the jalapeño mac and cheese bites, which were kicked up a notch with Jardine’s Texas Hot Sauce. The corn chowder was also a solid addition, with a little kick of cayenne and creaminess.
The entrees began to come out in droves. Before we knew it, there were three plates on our table, with a fourth on the way. The brisket hash, another addition to the impressive brisket roster portion of the spring menu, was hash squared. Two over-easy eggs tops this insurmountable mountain of meat and potatoes.
The chicken and pancakes was also a solid entry. A menu item that’s been getting love since debuting last summer, they decided to spice it up a bit with strawberry-maple-jalapeno sauce atop Kerbey’s signature cinnamon beignet pancakes. Also, you can swap the pancakes for banana nut, which we sampled, and were also very good. If you don’t already have your car keys clutched in hand, ready to head to your nearest Kerbey; take heed, because, believe it or not, there’s more.
The naked chile relleno was close to perfection, with its fantastic presentation, high flavor profile, and solid portion size. The relleno was my favorite menu item; it was done really well and had really tasty cilantro lime rice as a side — something that’s usually lacking. The peppers themselves were stuffed with chicken, blue cheese crumbles, queso fresco, and caramelized onions.
The crown jewel had to be the brisket mac and cheese: a 3-cheese blend with a plentiful mountain of brisket in the middle of the plate, topped with parmesan, panko bread crumbs, and a green chile sauce that ties the dish together perfectly. Nice and spicy but not too hot. Just the right amount of cheese and spice, nothing was overdone in the least.
If you find yourself hungry and close to a Kerbey Lane sometime soon, don’t hesitate to pop in and try some of these bold flavors on Kerbey’s new spring menu!
Feature photo by Phat Foodies