Frommer's Review
Locals tend to look down their noses at River Walk restaurants -- with
the long-running exception of Boudro's -- and with good reason. The kitchen
uses fresh local ingredients -- Gulf Coast seafood, Texas beef, Hill Country
produce -- and the preparations and presentations do them justice. The
setting is also out of the ordinary, boasting a turn-of-the-century
limestone building with hardwood floors and a handmade mesquite bar.
You might start with the guacamole, prepared tableside and served with
tostadas, or the pan-fried Texas crab cakes. The prime rib, blackened on a
pecan-wood grill, is deservedly popular, as is the pork chop with sun-dried
cherry and chili marmalade. The food may be innovative, but portions are
hearty nevertheless. Lighter alternatives include the coconut shrimp with
orange horseradish and the rosemary-grilled yellowfin tuna. For dessert, the
whisky-soaked bread pudding is fine, and the lime chess pie with a butter
pastry crust is divine. Service is very good despite the volume of business
and the time the servers spend mixing up guacamole.
