What else is there to be said about chef David Garrido that isn’t already well known? From his start at Jeffrey’s, up to his previous restaurant and namesake – Garrido’s Mexican Restaurant, he’s one of the city’s most highly respected and well known veteran chefs in Austin. Now he continues to astonish his loyal followers and new enthusiasts alike at his new home on the ground floor of the Radisson Hotel and Suites at Dine.
Dine offers a bright, expansive space, perfectly complimenting the refreshing chef driven bistro-style menu crafted by chefs Garrido and Mario Medina. The modern space was originally designed for it’s previous occupant by architect Michael Hsu, boasting an attractive view of Lady Bird Lake and the running trail. From the restaurant’s floor-to-ceiling windows, light sand-colored woods, elegant white tables, and modern light fixtures, it has an expansive spacious feeling with tons of natural light. Honestly it’s a handsome spot for any time of day and especially attractive to the Instagramers of the world that love taking photos of their food, or a nerd that’s in to that type of thing (guilty as charged).
Chefs David Garrido and Mario Medina’s creativity and innovation shine well in the menu, boasting a refreshing taste of New American-style cuisine with a little influence of Austin and southwest flavors. We started with a few small plates like Garrido’s signature Fried Oysters and the Salmon Ceviche Taquitos – featuring mini taco sized crispy corn tortillas, avocado, tomato, onions, serrano and lime. It’s been a bit of a warm winter but the Roasted Squash Soup with lemon toasted pepitas is a delight and would be a great dish to transition into a Spring menu. Honestly, I’m hoping it will be available all year-round because I’ll most likely eat this every time I visit.
The creative plating continues with gorgeous pile of the Crab Noodle Salad filled with mango, Napa cabbage, red bell pepper, and passion fruit vinaigrette – which honestly feels a bit like a summer salad, but fits well with the unusually warm winter season.
The Radisson Hotel tends to attract overnight guests with more of a touristy palate, so the visiting college parental units are probably used to satiating their appetites at the neighborhood bar & grill in their own town. Dine’s New American Bistro concept might be a bit alien to the suburban meat and potato crowd, but that doesn’t mean they won’t fall in love with chef Garrido’s upscale menu. Meat eaters will love the Wagyu Steak and Frites, prepared wood-fired it’s juice and tender, topped with creamy “café de paris” sauce, along with a colorful stack of sweet potato and white potato frites piled at it’s side. Other popular dishes include Pan Seared Scallops, the Foie Burger and Chipotle Barbecue-Glazed Baby Back Ribs with escabeche, all easily enjoyable for just about anyone’s palate.
When you’re ready for dessert, complete your experience with the Lemon Meringue “Pie” with lemon curd, blueberries and verbena ice cream. It’s a perfect combo of sweet and tart and might be the most beautiful and well plated dish offered on the entire menu. Chocolate lovers will enjoy the Chocolate Cremuex with peanut butter snow and salted caramel ice cream. Both will supply the perfect ending to an easily enjoyable dining experience.
Dine is open for breakfast from 6:30 to 11 a.m. Monday through Friday, and 7 to 11 a.m. Saturday and Sunday. The Sunday Brunch menu is available from 11 a.m. to 2 p.m. Lunch service runs from 11 a.m. to 2 p.m. Monday through Friday, with a limited menu offered from 2 to 5 p.m. Dinner service is available from 5 to 10 p.m. Sunday through Thursday and from 5 to 11 p.m. Friday and Saturday. Happy hour runs Monday through Friday from 4 to 6 p.m.