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Epicerie’sBLT & Tots certainly transports one back to the school cafeteria days, when just one little thing of tater tots wasn’t enough. Chef Sarah McIntosh’s is made with farm tomato, Bibb lettuce, and housemade bacon, with salted tots on the side.

Photo By Courtney Pierce

The Bonneville’s Crispy Salt Cod Fritters with Lemon Aiolitakes patrons back to the fish stick days, served in a wooden box for that added adult classic touch.

 

On Drink.well.’s new late summer/fall menu, they’ve tacked onGreater Tater Tots, served with Chef Jeremy Bruch’s smoked red bell pepper ketchup. In addition, theirPBB&J is just the right amount of sweet and savory, made with peanut butter, banana, bacon and Chef’s jam, served warm on grilled ciabatta bread.

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Photo By Marie Stolz

AtBanger’s, while they proudly serve their wide variety of sausages, now also boastsJalapeno Mac & Cheese on their roster, the ultimate in kid comfort food.

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And atContigo, their Grilled Cheese is a classic favorite, made simply with cheddar and housemade brioche—but simply delicious

 

Courtesey of Strange Fruit PR

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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