I guess overload isn’t the best word, because in this case, there is NO such thing as too much of a good thing. This is the seafood pasta from the lovely Jobell Cafe & Bistro in Wimberley, Texas. This gorgeous pile of decadence is comprised of lobster tails (yes not tail, tails!) and lump crab served over fresh sundried tomato pasta with cherry tomatoes, asparagus, and fresh parmesan cheese. I can’t emphasize how amazing this was. If you are ever in the Texas Hill Country area, you owe it to yourself to stop by Jobell’s beautiful grounds to treat yourself to a glass of wine and this ultra-luxurious dish on their shady patio.
Now I’ve written about Nacho Mountains before, but when lightning strikes twice, you must take note.
This pile of pleasure is from Eureka! in Austin – although they have locations in Washington and California as well, so if you are in any of those three states, you can summit this peak of chips and cheese for yourself. (And weirdly those are the three places I’ve lived, so I guess the relationship between these nachos and me is really meant to be).
These babies are comprised of hand-pulled, smoked chicken, black beans, guacamole, tomato, cilantro, Monterey Jack, sliced jalapeños, chipotle sauce, and sour cream. The chicken and the rich, smoky-sweet chipotle sauce are what really makes them. Oh, and the sheer size of them, of course. If there’s one thing Texas bars love, it’s serving me an irrationally large amount of nachos. Bless you, Texas.
Look at that. Would you call the above photo a salad or a giant pile of assorted meats and cheeses? Turns out, you’d be right either way.
This is the FeedTX Chef Salad (menu description: “chilled greens, cheeses, rotisserie meats, bay shrimp salad, hot smoked salmon, egg, avocado, tomato, cucumber”) at Liberty Kitchen, a popular Houston restaurant that recently opened another location in Austin. They feature all sorts of decadent meat and seafood dishes, and even a salad is not really a salad. I was disgustingly full after about half of this bad boy. I mean, “meats”… okay, there’s pork belly, turkey, chicken, bacon, and not to mention a giant hunk of smoked salmon AND shrimp salad. Talk about some protein.
Why not follow up last week’s pizza porn with yet more pizza porn? This pie hails from Austin Beer Garden Brewing Co. in – you guessed it – Austin, Texas. And yeah, this isn’t the first time I’ve blogged about fried egg on pizza, but hear me out.
This bad boy was served in the middle of a sunny beer garden, fresh from the oven, topped with fresh basil, portobello mushrooms, goat ricotta, caramelized onions, and the most perfect fried egg you’ve ever seen, complete with velvety liquid yolk. It’s best enjoyed with a cold craft brew (may I suggest ABGB’s Day Trip Pale Ale). After seeing/tasting this beauty, why would you ever NOT order a fried egg on your pizza?