Fine dining at reasonable prices is a rare combination and an unusual find for the connoisseur on a budget. In Austin – where the number and quality of eateries is features large and varied selection – finding that unusual gem of quality at a decent price can be an overwhelming task. That’s why we were so glad to find Second Bar + Kitchen Domain NORTHSIDE.

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.

Content continues below...


Cocktails

I began with cocktails from a wide selection of common and unusual drinks. On a cocktail recommendation from the waiter, I tried the  Gin & Jam, a mix of gin, lillet rose and a spoonful of Second Bar’s house strawberry jam. As someone who is not usually a fan of gin, I found this drink  unique and delicious. The jam really masked what I usually find to be the sourness of gin, giving it more of a tart sugary flavor.

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.

Gin & Jam; Photo by Phatfoodies

Southern Bourbon Sour; Photo by Phatfoodies

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.

Black Bean Soup; Photo by Phatfoodies

Black Truffle Pommes Frites; Photo by Phatfoodies

Garlic and Chive Gnocchi; Photo by Phatfoodies

The small plates kept coming and the quality and dedication seen in each dish did not falter in any way. The grilled coconut shrimp was laden with spicy and tasty jungle curry. While the veal meatballs arribata were also very flavorful with a bit of a kick as well.  Despite wanting to try nearly everything on the menu, I needed to save room for Second Bar + Kitchen’s  famous Congress burger.

Grilled Coconut Shrimp; Photo by Phatfoodies

Veal Meatballs Arrabiata; Photo by Phatfoodies

Hit ‘next’ to see the rest!



Comments

comments