Interesting bit of news today, via Alison Cook at the Chronicle. Max’s Wine Dive plans to expand outside of Houston. A second location is planned in Austin, which will probably appreciate Max’s irreverent atmosphere more than most other cities.
Strangely enough, I have never had dinner at Max’s and have only visited them during brunch, when I don’t have to fight for a table with party crowds on Washington. I cannot tell if Max’s has gone downhill, having never been there when JJ was still at the helm, but my few brunch visits have been very good.
Most recently, I went for the Nutella and banana stuffed French toast, which was a decadent combination of intensely sweet French toast, chocolate, perfectly crisp salty bacon and Serrano chile spiked roasted potatoes (what salmonella warning?). The dish is pure Texas and it tastes great.
Today I visited Cafe Rabelais for the first time since Jason Blankenship left. I have heard from several people that Rabelais has subsequently gone downhill, which is most unfortunate. The kitchen wasn’t always reliable, but Cafe Rabelais has long been one of the best French bistros in town.
Normally, showing up at Cafe Rabelais after 11:30am meant that you were pushing your luck and may have to wait for a table. Today, I found the restaurant almost entirely empty. The place filled up a more within the hour, but the crowds have clearly figured out that the quality has slipped.
Only it hasn’t. Maybe the food was subpar over the last few months, but my lunch today was very good. I’ve had the merguez sandwich at Rabelais once before, and it was almost completely dry. Today, the same sandwich was served on fresh loaf of bread and was perfectly grilled. The fries, which tasted battered to some people, taste light and crispy to me. I doubt there is batter on them, but I wouldn’t be at all surprised if they were properly double fried and dusted in potato starch, which would account for a difference in texture. Either way, I thought Rabelais is better than ever. The question is why?
One possibility is that there is some fresh talent in the kitchen. I spotted a new chef I have never seen before sporting a toque that said “Jason Kerr” at Rabelais today. Could this be the same Jason Kerr who has been keeping the lights on at Zula? If so, I expect Rabelais to continue going strong.
Is it too much to hope for a girls-gone-wild night at Cafe Rabelais?
In fairness, it would be great for Rabelais to have some new talent. My last meal there four months ago was uninspiring, apart from the wine. It deserves excellent food to go with the great setting and wine list.
I think it’s a reasonable request, but be prepared for the girls to be from the “ladies who lunch” set.
I still have never been there for dinner. Hopefully I am right about Jason Kerr being the new chef there. What I heard about his stay at Zula was mostly positive.
Hi,
I thought your readers might be interested in uncorking their passion and creativity for wine this summer.
Carrabba’s Italian Grill invites consumers to help name a new, Carrabba’s-exclusive, limited-edition baby Super Tuscan wine debuting this fall from Ruffino. This is a fun opportunity for one winner to receive a $1,500 epicurean prize package including:
A case of the exclusive Ruffino wine
A catered 2008 holiday celebration for 12
A year’s worth of Carrabba’s dinners in 2009
Entries can be submitted online at http://www.Carrabbas.com until July 31, 2008.
I really appreciate your consideration of posting information about this contest. Graphics are available upon request.
If you would be interested in joining us and reviewing your dining experience for your readers, I’d love to send you a complimentary dining certificate for two. Please respond with your mailing address if you’d like dinner on us!
Please let me know if you have any questions or need any additional information.
Best,
Sarah Woodward
Really? A shameless Carrabbas plug?!?!
I thought I’d just ignore it. I haven’t eaten at Carrabbas in years, but in general I prefer my bribes in cash. Euros, please.
You must have a whoppin’ good camera. That food looks amazing. BTW, thanks for the info on Max’s. I’ve been wanting to try it for a while.
Kristen: actually it’s just a regular Cannon point and shoot. In good light, most modern cameras will do a magnificent job.