VOX Table – Review

VOX Table - Review
Believe the hype! VOX Table is not to be missed by any self respectable foodie. If you love small plates, you'll absolutely adore this beautiful spot in the re-surging Lamar Union community!
Food
Service
Value
4.9Overall Score
Reader Rating: (14 Votes)

One of South Austin’s newest community complex welcomes a new and highly anticipated restaurant, VOX Table, a New American-style restaurant located in the Lamar Union community complex.  Featuring sophisticated yet approachable fusion menu created by world-renowned Executive Chef Joe Anguiano, VOX features an appealing menu of small plates, handcrafted desserts, and an impressive cocktail beverage menu designed by an award-winning mixologist, all served up in a contemporary space.

Eat

The VOX Table menu, highlights refined small plates and seasonal farm-to-table ingredients, from Executive Chef Joe Anguiano, whose culinary expertise has propelled him from his family’s long-held Los Angeles tortilla factory to the California School of Culinary Arts, then to some of the world’s most acclaimed restaurants. Each section of the menu contains Provisions, Leaves & Roots, Fins & Shells, Feathers & Beaks, and Hooves featuring a variety of delicacies designed to stimulate the appetite.

Provisions include fresh baked bread of the day served with house made cultured butter ($5); charcuterie and cheese offerings include a variety of faux foie, pork terrine, whipped pork butter, veal pastrami, pig head terrine, duck prosciutto, goat rillette and six varieties of cheeses, many of them locally sourced ($6 per piece).  Crispy frog legs ($12) served with Wildfire blue cheese and an herb noisette; Red Crab, with crispy Brussels sprouts, asparagus, radishes, crumbled egg and yuzu pudding ($12); Crispy Boneless Chicken Thighs ($11) and Grilled Duck Breast ($13); Chef Anguiano’s take on the traditional Poutine ($9); as well as braised akaushi oxtail with potato pillows, wildfire blue cheese and arugula ($15); and glazed cabrito ($20) served with creamy rice, fava beans and charred vine ripe tomatoes.

Executive Pastry Chef Allison Henschel, previously of the W Hotel and the Driskill Hotel, created the VOX Table dessert menu. Her stunning and meticulously crafted dessert and pastry specialties mirror Chef Anguiano’s dedication to locally sourced, seasonal ingredients. Featured desserts we sampled the Fool’s Gold Brownie ($9), a cherry brownie with foie gras ice cream, caramelized banana, caramel mousse, “fool’s gold” and cocoa nib tuile. We also sipped Zhi Tea Hot Tea Service for two which was perfect for the rainy late spring weather we’ve been soaking in lately.


Interior

 interior

VOX Table’s sharp, clean style, high ceilings, wood floors, interesting texture combinations and over-sized windows reflect the restaurant’s overall concept, and can be attributed to the cultured eye of esteemed Austin designer Joel Mozersky, who’s well known for creating beautiful restaurant designs.

VOX Table is open for dinner service Sunday through Wednesday from 5 to 10 p.m., and Thursday through Saturday from 5 to 11 p.m. Bar menu service is available Sunday through Wednesday from 10 to 11 p.m., and Thursday through Saturday from 11 p.m. to midnight. Lunch and brunch service will be added soon. For more information about VOX Table, call (512) 375-4869, or visitwww.VoxTableAustin.com.

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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