Conan's Pizza

 Of the several pizzerias who call Austin home, Conan's is easily my favorite. Established in 1976, Conan's was the first to bring Chicago-style deep-dish pizza to Austin. The pizza crust is homemade each morning and allowed to rise three times to ensure thickness. Conan's also makes their own pizza sauce, and uses as many local, fresh ingredients as are available. The result is a unique and delicious pizza experience.

 A thin crust option is also available, but why would anyone do that?

 The decor of every Conan's takes inspiration from village eateries; wood panels and beams, booths and tables depending on your preference. Each is also decorated with Frank Frazzeta-style art; the artist famed for his curvy pinups, Death Dealer paintings, and the classic Conan the Barbarian designs. It also would not be an Austin icon without being a little weird and allowing patrons to contribute their mark to the walls.

 Starting with an appetizer, the cheese bread is what I would recommend. It is a warm, fluffy baguette buttered and covered in a gooey layer of mozzarella cheese. With a side of their pizza sauce for dipping, this by itself could make a satisfying light lunch.

 Gabe ordered the Savage; sausage, hamburger, pepperoni, green pepper, mushroom, onion, black olive, jalapeno, and anchovy. You have the option of with or without fire (jalapeno) and fish (anchovy). Gabe went with a wheat, thin-crust (why?). For Gabe, the standard deep-dish crust is almost too thick, an opinion that I disagree with.

 I ordered the Meaters; sausage, hamburger, pepperoni, and Canadian bacon on a wheat deep-dish crust (my choice instead of white). We both went with the 10" small pizzas. Both are cut into 6 slices and would easily be enough for two people (half of each of our pies we took home). The Meaters was deep and filled with ingredients, then covered with a thick layer of mozzarella. You will even want to eat the crust.

 The waitstaff at the West Anderson was attentive and clearly enjoyed their work, and I appreciate their skill at making certain they cleared the table of empty dishes and filled our drinks without being obtrusive. I am looking forward to my next visit.

http://conanspizza.com/

2438 W Anderson Ln.
Austin, TX 78757
Phn 512 459 3221

Tumble 22 Hot Chicken

 I love fried chicken. For most of my life, my favorite fried chicken has been KFC. I have had Popeye's, Golden Chicks, Churches, Hoovers, Lucy's, Lee's... and many others. KFC had been the standard by which I measured them. The savory flavor or Original Recipe had beat out every other offering I tried.

 Until Tumble 22. I had no idea that fried chicken could be so good. People from out of town who have said to me "how good could a fried chicken place be?" have become Tumble 22 converts, telling people they HAVE to visit when they come to Austin.

 Seriously, it is that good.

 The Burnet Road location has indoor and outdoor seating. It has a country diner vibe; small tables for two, booths, cocktail tables, and picnic tables outside. A full bar has a couple of televisions for sports enthusiasts, and they offer a series of signature cocktails that are well worth trying. The bottom line, though, is that Tumble 22 is about the chicken.

 All the offerings, from pieces to tenders or even "oysters" (the fatty bit between the leg and the thigh, FANTASTIC if you like dark meat), are served at your choice of heat-level, from wimpy (no spices, level 1) to "Cluckin' Hot" (level 5). I am a "Mo' Hot" (level 3) person; sweet and spicy enough to burn a little.

 I have yet to try anything beyond Mo' Hot. Rumor has it there is an off-menu 6th degree of heat.

 My go-to is either the 1/4 Dark (leg and thigh) or the Chicken Oysters. The chicken is crisp, hot, and savory. A variety of sides are offered (two come with the meal). The fries are fairly standard. The beans pair well with the chicken, very flavorful. The macaroni-and-cheese is good, but even better when chicken is added (at the heat level of your choice) from their Happy Hour menu.

 Chicken tenders and oysters come with a selection of dipping sauces. The tenders are made from huge pieces of breast meat, prepared and seasoned-to-order. The boneless options are the tenders (white meat) and oysters (dark meat). The favored sauce is the sweet chili-lime, adding another source of sweet and heat to each bite.

 Don't forget to order one of their signature pies. Lemon Meringue is my current favorite.

 The staff is always great; attentive and friendly even when they are very busy. They are often very busy, especially during lunch and dinner. The best time to go is at 3pm, right at the beginning of Happy Hour, Monday through Friday. Traffic in the shop is much lighter. Otherwise, be prepared for a 20 minute wait or longer. I would not recommend Tumble 22 as a stop for a lunch break if you only have a limited window to dine. Make time to sit down and enjoy the experience.

http://tumble22.com/

7211 Burnet Rd.
Austin, TX 78757
Phn 512 520 1998

FoxHole Culinary Tavern

 The FoxHole is a gorgeous, modern restaurant tucked-in among several shopping centers off of highway 183 in north Austin. There is a subtle sport-bar vibe behind a very high-end dining environment. The wood-fired grill is behind a seasonal, scratch kitchen. The seasonal, scratch nature of the menu means that it not only changes regularly, but also that not every item on the menu is consistently available. On most of my visits, the waiter started their introduction itemizing what menu features they were currently out of.

 I was very impressed on my initial visit, with subsequent visits by both myself and friends changing that opinion. The waitstaff is often inattentive, even when the patronage is light. My observations have been that often the staff were more focused on socializing among themselves than ensuring my drink was refreshed. There has also been a sense of some eminent drama on the back-end. I have overheard talk of problems in the kitchen, staffing issues, and other business that probably should not be discussed in the dining area.

 The experience that truly set my opinion of the FoxHole was they day my drink arrived with something unusual in it. I ordered a soda, and it arrived with a weird garnish placed vertically in the glass. It was large enough to be wedged in the glass so as to not float, and thin enough to suggest it was some kind plant. When I noticed it, I surmised that it was a slice of water-chestnut based on the color. When I took it out of the glass, I discovered it was a FoxHole Coaster.

 The waiter suggested that the bussers regularly put garbage in the glasses when they bus the tables; napkins, straw wrapper, and coasters. The glasses are dumped and placed in a dishwasher. The persons manning the dishwasher missed the coaster wedged in the glass, as did the waiter who filled my drink order.

 And nothing was mentioned about it afterward; no visit from the manager, no offer to comp an appetizer, just kind of a "I'm sorry, that just sort of happens" apology. My last visit was for the purpose of providing a recent review.

 I started with the Point Judith Calamari, calamari mixed with broccoli florets and julienne-cut peppers. It is a good appetizer, lightly breaded with large pieces of calamari. The appetizer is also about half vegetables, and as it is all breaded-and-fried you often are surprised with a vegetable when you might have expected calamari. While the appetizer is similarly priced as other calamari plates, you get far less calamari here. Great if you have a mix of people who may or may not enjoy calamari, a disappointment if you ordered calamari for calamari.

 The Country Fried Akaushi Steak was a good country fried steak truly set off by the jalapeno-mushroom black pepper gravy. Without the gravy, the steak itself was fair. The portion size is large enough that two could split the meal and be satisfied.

 My daughter had the Tomato Wild wood-fired flatbread. She has tried several of the flatbreads at FoxHole and noted that the Tomato Wild flatbread always seems to be crisper than the others, almost burnt. Otherwise, she enjoys it.

 FoxHole Culinary Tavern is a mixed experience. If the chef and staff are having a good day, the results are likely to be good. It seems like management there is very lax, with the staff left to their own devices regarding how to manage issues and provide service. A lot of love and care has clearly been put into the aesthetic of the place, but the staff seems far less invested.

https://www.foxholeaustin.com/

13995 N Highway 183
Austin, TX 78717
Phn 512 386 1354

Moonshine Grill

 The Moonshine Grill has a beautiful location in Avery Ranch that is worth the visit. The indoor seating is expansive yet intimate, and there is a spacious outdoor patio that is wonderful in our milder seasons. During my several visits I have found the waitstaff to be consistently pleasant and attentive. The complimentary appetizer of not bread, not tortilla chips (as is common in Austin), but seasoned popcorn, demonstrates how this restaurant strives to stand apart. Moonshine Grill is a great location for date-night, brunch with friends, a corporate outing, or a family meal.

 Serving classic American "comfort food", there is a problem with consistency with the food itself. My go-to is the Chicken Fried Steak with chipotle gravy and yukon mashers. During this visit, the steak was flavorful without the gravy. The gravy added an additional layer of flavor that enhanced the taste of the breading and meat, and I really enjoyed it. Usually that is the case, but I have also had experiences with the Chicken Fried Steak that were less flavorful or the steak seemed tougher than it should have been. Not bad per-say, but not as good as the typical experience.

 The Street Corn Queso was a real surprise. I had not experienced corn in my queso before, and had shied away from ordering it in the past. If you like queso, don't wait to try this appetizer. The corn kernels are only noticeable for the sweetness they add to the queso flavor, and the tortilla chips are fantastic.

 My daughter ordered the Pimento Cheeseburger with the addition of a fried egg. Burger orders, in particular, have been hit-or-miss at Moonshine Grill. In her opinion, the burger was overcooked; the egg fried hard and the patty was "rubbery". The Pimento cheese added texture, but no flavor. Dissatisfaction with the burgers at Moonshine seems to be a reflection of the expectations of the experience. It is a beautiful restaurant, the plate is a wonderful presentation, so the run-of-the-mill burger experience tends to be a let-down.

 I enjoyed the Bootlegged Sour, a very well-made whiskey sour. The mix enhanced the whiskey flavor instead of overpowering it. Drinks at Moonshine Grill have consistently been on-point; well-mixed variations of familiar cocktails that are very enjoyable.

 Moonshine Grill is a great space with generally good food and a wonderful staff. "Comfortable" is descriptive of more than just the menu.

https://moonshinegrill.com/

10525 West Parmer Lane
Austin, TX 78717
Phn 512 5518669