And, now, for a look into how the dining guide sausage gets made …
In my 2014 dining guide, which came out last week and which you can read in a dazzling display at austin360.com/diningguide, I ranked North Loop restaurant Foreign & Domestic number six. In my write-up, I included two dishes I mentioned in last year’s dining guide. Though the dishes represent what the original restaurant does well, I intended to include more dishes from several recent visits.
I confused my notes, misplaced a few photos, and failed to include a brawny and massive beef shank topped with cabbage on a plate smeared with coulis made with the Mexican herb papalo; a silky butterscotch budino for dessert; a fresh corn and tomato salad; and a comforting country classic of ham, fried cornbread, and tomato jam.
And, for a restaurant often reductively labeled with the snout-to-tail moniker, Foreign & Domestic creates beautiful vegetable dishes like a tumble of radishes, pickled mustard seeds and spring vegetables surrounding a poached egg resting in brilliant carrot butter.
I take my job as restaurant critic very seriously, both with regard to giving good guidance to diners and treating restaurant owners and chefs fairly. As the calendar flips, I can still find many of my favorite dishes year after year at certain restaurants (which is not a complaint). But when a restaurant like Foreign & Domestic makes regular changes to its menu, I want to make sure I give readers as current a snapshot as possible. While the dishes I repeated from last year are a fair representation of Foreign & Domestic’s cooking, it was my intention to include some of the ones mentioned above. The entry for the number six restaurant is being amended online to include some of these dishes.