ML - Austin Way

Austin Way - 2017 - Issue 4 - Fall - Nicole Trunfio

Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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Page 88 of 107

Clockwise from top: Cardamon rice creme made with coconut milk and passion fruit puree; brioche French toast with berries and candied pecans is what's for brunch; a fresh batch of Kentucky porch tea. the shade of Green Pastures' numerous live oaks. Peacocks, longtime mascots of Green Pastures, roam the grounds. Born to parents from southern Indiana, executive chef Joshua omas worked in three-Michelin-starred restaurant Le Bernardin and served as executive sous-chef at Devi in New York City when it garnered a Michelin star, but also operated the popular Chaat Shop food truck in Austin. It's a background well-suited to the cuisine that Porter and Trigger had in mind: mindfully sourced, rustic American food, Southern-leaning to reflect Green Pastures' heritage, but modern and up-to-date with global flavor influences that reflect Austin's diversity. Starters such as pimento cheese made with Irish cheddar and spicy smoked pork hock gumbo over citrus cauliflower rice with braised greens share the menu with rainbow carrots with cashew-chili cream, arugula and sesame crumble, and a chicken pate enhanced by pickled shallots, fennel and apple chutney. Entrees, largely showcasing Mattie's wood-fired grill, range from roasted and fried chicken dishes to seafood (such as Skuna Bay salmon with grilled chicory, farro, honey and grapefruit; and ruby red trout with Sea Island red pea ragout) to steaks, burgers and tender belly bone-in pork chops or a basmati rice bowl with coconut curry sauce. Locally sourced, sustainably fished, and hormone- and antibiotic-free are watchwords, here, and vegetables abound. e former restaurant was known for its fabulous brunch. Mattie's is carrying on this tradition as well. e weekend midday menu kicks off with buttermilk biscuits with guava butter, which has fast become a signature item. Brunch entrees echo Mattie's Southern accent, with dishes such as fried chicken eggs Benedict; eggs, bacon and grits with Steen's cane syrup; and brioche French toast with candied pecans and bourbon-maple syrup. La Corsha Hospitality Group's beverage and wine directors, Jason Stevens and Paula Rester, oversee the libations turned out in the revamped bar and lounge space nestled on the second floor. Kentucky porch tea, the Green Pastures julep and the 1965 milk punch pay tribute to tradition, updated for modern tastes. No doubt, both progressive Mattie Faulk and Martha Faulk Koock would approve. Mattie's is close to some of Austin's best hotels, such as the Hotel Saint Cecilia, South Congress Hotel and Hotel San José. And soon you'll be able to sleep right on Green Pastures' site. e team plans to open a 99-room boutique hotel, e Faulk, on the grounds in mid-2018. Given their track record, it is sure to be exquisite. MATTIE'S AT GREEN PASTURES 8121 W. Live Oak St., 512.444.1888, Starters, $7-$14; entrees, $18-$32; sides, $6-$9 Tues.-Sat., 5-10 pm Sat.-Sun, 11am-2pm 87 A U S T I N W A Y S E P T E M B E R 2 0 1 7 | M O D E R N L U X U R Y . C O M

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