The Brainchild of former Bar Congress mastermind Chef David Bull, Second Bar + Kitchen has always been a restaurant unique in its focus of providing a fine dining experience at reasonable prices, while retaining quality and service.
After Second Bar + Kitchen’s wildly successful run at it’s original location, plans began for an expansion of Second Bar + Kitchen to the Domain and Austin Bergstrom International Airport. Visiting Second Bar + Kitchen Domain NORTHSIDE proved a delicious exercise in rich flavors.
I also tried the Southern Bourbon Sour, in many ways a traditional comfort food -or drink, in this case. The bourbon was mixed with house peach comfort, mild ginger, and mint. The result was a smooth and tasty mix.
Soups & Appetizers
After imbibing two cocktails I was ready for something solid. I started off with smaller dishes first. The black bean soup was in presentation what could have easily been an elegant tea-time at a posh London hotel. Served in a tea-cup , the soup was a refreshing mixture of black beans, cilantro, radish and surprisingly, jalapeño. The result was a light and balanced starter and served as a natural transition from the cocktails to more solid delights.
Next I tried Second Bar + Kitchen’s signature truffle fries. Thick-cut, lathered with garlic and salt, these are easily my favorite fries in Austin. It was surely the cheese choice that made all the difference. A grana padano – Italian cheese, gingerly grated and salted.
A small plate of garlic and chive Gnocchi followed, with a side of pea puree and grilled asparagus. Again, the presentation was on point as were the rich flavors of the pea and asparagus mingled with the chives and garlic of the pasta.