Two days in Austin TX – Day II

After the trip to San Antonio, we were back to Austin for the rest of the journey. From what I know, Texas is known for their fried, oily food and of course BBQ. So, how can I leave the city without having all of these fun?


Mia Italian Tapas & Bar, Domain Northside

This sounds like an Italian place, and indeed it is a restaurant that featuring pizzas, pastas & Italian small plates; but since I was going to meet my friend, who lives in Texas, he got the right to decide the time and place. This restaurant offers brunch menu that includes options from typical American brunch items to Italian Brunch Tapas and most importantly, $2 mimosa for weekend brunch hours!

I ordered the Brioche French Toast with a pretty low expectation because most of the french toasts that i had eaten in the past in US were either too sweet or too greasy. HOWEVER, this restaurant did a GREAT JOB!!!

Toast with eggs
Nuts, berries and natural creaminess from the yogurt…Yum~

French Toast
It was soft and fluffy, dusted with a little of powdered sugar. Unlike normal french toast, it was not too wet, which means it was not filled/soaked with a massive amount of sugary syrup. You can still taste the egg and milk flavor out of it ๐Ÿ™‚

Sides: Banana brรปlรฉe, orange vanilla cream, walnut, berries and mint
The chef utilized these ingredients as the sweeteners. The cream was not too heavy. With a little flavor of orange, paired with the berries, it enhanced my overall experience of the french toast. Personally, I feel that this is the best french toast I ever had since I came to United States.

Side note: I ordered the mimosa, hmm, not too impressive so….


Stubb’s Austin

I know that the best BBQ in town is Franklin. However, due to my limited patience (and it is closed on Sunday), I decided to try out a different BBQ place. It was the Easter’s Sunday and they had an event. When I arrived, they were closed for an hour after lunch for more preparation. I ended up waiting for half an hour outside the restaurant (sad face), but I think the wait was worthwhile.

The minor – BBQ combo
You get to choose two meats and sides for this order. I decided to get myself some pork spare ribs with beef brisket.

(i) Pork Ribs
It was delicious. The good side – the chef did not rub too much of BBQ sauce on the ribs, so you get to decide how salty and flavorful you want your ribs to be. The meat itself was tender and juicy. I am not sure how long did the chef cook them, but basically, the meat just came out of the bone when I used my fork to poke it!!! Of course, I was not that graceful to eat it with fork, but with HANDDDDDsss ๐Ÿ™‚

(ii) Beef brisket
A little disappointed on this, as compared to pork spare ribs. A little dried and I personally do not feel that it was BBQ enough. I would recommend pork spare ribs more ๐Ÿ™‚

Side dishes
It was a hot, sunny day and thus i decided to get myself coleslaw. At the same time, I was craving for fried food. I thought that fried vegetables would be a healthier option. (LOL. Okay, the angels and demons on my head are always in contradictions and arguments)

(i) Fried okra
Usually, I will steam or stir fried them with chili paste and garlic, so it was my first time eating okra with this cooking method. It was different, yet, yummy ๐Ÿ™‚ After frying, the okras were not as sticky as the other cooking methods that I used. It was crispy but at the same time, soft. Of course, you will need a good batter to coat them with, so that it will taste good!

(ii) Coleslaw
Their coleslaw was a little bit sour, seems like they added some kind of pickles in it, but overall it was refreshing.


Gus World Famous Fried Chicken

I love fried chicken even though they are not very healthy. Thus, I will not allow myself to miss the opportunity to try out the southern fried chicken in Texas. My hotel was located near Austin downtown. Thus ,my friend recommended me to this fried chicken place. I was fortunate that I did not need to wait in lines.

Greasy Guilty Food
Gus’s World Famous Fried Chicken

I ordered a 3-pcs dark meat combo. It came with two sides and a piece of toast.

Fried chicken
Most of the fried chicken I had in US are either too salty or too dry if the skin is crispy (maybe I did not find a good one yet) but these were different. They were juicy and crispy! I think for fried chicken, it is important to have a right temperature and timing to get to a certain crispiness, at the same time, not to overcook them. I believe they did it! When you first bite on them, there will be some ‘oil’ spit onto your face, but come on, this is a fried chicken! Not oily, not tasty >.< The only thing that I wish was a little bit more spices on their frying batter ๐Ÿ™‚ It will then be perfect.

Coleslaw + Baked beans
I like the coleslaw. It was so “homey” for me ๐Ÿ™‚ Sweet, crunchy and cold. I knew that probably there were lots of mayo and sugar in it but i don’t care. BTW, it was a perfect match with the toast. The baked beans were ok, just ordinary bean.

Some thoughts

I realized that people in Austin behave very differently than people in Bay area, especially south bay. Whenever I went to a well-known/highly rated restaurant in Austin, I did not need to wait in line or maybe just a few minutes wait. Unlike in Bay Area, you will have to wait for at least 30 mins and above. Sometimes, the food was not even worth for you to stay “hangry”.

Besides, I observed that the people in Austin, they do not spend much time in the restaurant. Normally they just order, wait, eat and leave the restaurant after food, and they do not bother to wait in a long line for food too. This might be the reason that the lines in the restaurants are short.

Published by foodi_byte

An engineer who has passion on photography, food and coffee.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: