(photo: mettleaustin.com)

AUSTIN, TX (July 14, 2014) Mettle East-Side Bistro is excited to celebrate their one year anniversary with the unveiling of new summer menu items. Since their opening last summer, Executive Chef Andrew Francisco’s passion for whimsical, international influences and his refreshing use of local ingredients has made Mettle a perennial favorite among eastside visitors.

 

After a successful first year, Mettle continues to create bistro classics. In addition to their roster of refreshing patio cocktails like the sparkling fraise made with Moet & Chandon Ice, strawberry-infused simple syrup, and fresh mint, Mettle’s unique approach to plates like their duck confit with house mascarpone, dulce de leche, mustard, and lime jelly, have kept crowds coming back.

 

“The past year at Mettle has been one hell of a ride. I have learned so much and slept so little,” says Chef Francisco. “Each day brings new techniques, flavor combinations, challenges, and refinement. Constant progression is my goal. I love what I do, and I am grateful to the wonderful people of Austin for their continuous support.”

 

In conjunction with the anniversary, Chef Francisco has curated a summer cocktail and dinner menu that will be unveiled to the public at their anniversary celebration Thursday, July 17 from 6:00-8:00p.m. Featured items include an east side pina made with 10 Cane Rum, coconut water, toasted coconut simple syrup, and pineapple juice served in a toasted coconut rimmed collins glass, as well as spicy scallop crudo with watermelon & tomato water, wild pink shrimp gratin, and an heirloom tomato salad.

 

Mettle East-Side Bistro is located at 507 Calles Street and is open Tues-Thurs 11 a.m.-10 p.m., Fri-Sat 11 a.m.-11 p.m. Sunday 11 a.m.-9 p.m. For more information please their website at http://mettleaustin.com, or calling them at (512) 236-1022.

 

ABOUT METTLE:

Owner Bridget Dunlap became enamored of this bright and airy space in vibrant east Austin and knew right away she wanted to open a restaurant here, a departure from the bars she is known for. As the wheels started turning on the still somewhat hazy idea, Bridget and her CFO and creative partner, Chris Parker, recruited the final, crucial member of the team, Chef Andrew Francisco, who brought to the team a passion for refined food with a touch of whimsy, international influences, and solid experience in nationally and locally acclaimed restaurants.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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