The Mr’s birthday was two days after our wedding. After the whirlwind of preparation, anticipation, and celebration, we finally had a moment to ourselves. Naturally, we needed to treat ourselves to a down right indulgent meal.
Having experienced the amazing brunch service at Olivia on S Lamar in Austin, we decided to take little birthday bash there.
On the last time that we kicked back in their airy space for brunch, we shared two dishes, unable to decide which we enjoyed more. We poured over the creamy cheesy grits with smoky barbecue shrimp and the kitchen’s favourite…
a PIG’S EARS SANDWICH. Pig’s ear is the epitome of textural interest, especially for those that love collagen and cartilage that’s attached to meat. The juicy and lightly charred pig’s ears were sliced thinly and tossed with crunchy and lightly pickled vegetables. The contrast between the chewy bread, julienne vegetables, and meaty ears reminded me of a warm banh mi. I’m pleased to report that this fine sandwich is a menu staple and is going nowhere.
On this next visit, we propped up on the bar and ordered a bottle of Brut while we waited for a patio table. I simply adore their DIY mimosas that came with three hand-squeezed juices. What a brilliant idea. I was surprised by how tasty my watermelon mimosa was. The blood orange was a close favourite.
After a short wait, we moved our mimosas to a table that was ready for us. As soon as we read over the menu, our eyes locked. We nodded at each other with mutual comprehension. Absolutely nothing was going to prevent us from ordering this:
I’m not sure where to begin with this dish. The generous piece of well-seared foie gras melded so beautifully into the grits that I was reluctant to swallow. I did not want this dish to end. Sticky and warm maple syrup dressed the thick slabs of back bacon that graced the piping-hot grits. We savoured each delectable bite and fed each other perfectly assembled forkfuls. Now that’s love.
Then, there was also this succulent pulled-lamb sandwich. Not only was the lamb braised in beer, it was served on a moist beer bread for twice the hoppy effect. The tangy chevre and peppery arugula brightened up the lavish sandwich. With each bite in between sips of mimosa, the lamb jus threatened to run down my arm. Bliss.
And that’s how our married life started out on an indulgent brunch.
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