Review: Salty Sow. Austin, TX.

Salty Sow
1917 Manor Road
Austin, TX 78722

During our trip to Austin, I wanted to try one of the newer joints in the area. After reading about Salty Sow, I thought it would be a nice choice. It’s from the guys who recently sold Eddy V’s to the parent company of Red Lobster and also behind the recently expanded to Dallas Hopdoddy. Apparently the inspiration behind the restaurant is the Purple Pig in Chicago.

We went here with our daughter and some friends with kids. It isn’t set up super great for kids, that’s not meant as a criticism, just a note because I don’t think it was meant to be.

The menu reads like a list comprised of the hottest trends in restaurants. Ex. fries cooked in duck fat, pork belly, house made charcuterie, brussel sprouts, etc. While not coming across as super original the results were outstanding.

Starting off were the oyster boudin fritters with chipotle remoulade. They were oysters covered with rice, made into balls, covered with batter and deep fried. I dug em, Mrs. Roadrunner thought they were just okay. The remoulade was nice and had a good smokey / peppery flavor.

With the oyster fritters came out the triple fried duck fat french fries topped with a 110 minute egg. The fries were great, though I thought the egg on top didn’t add a ton to them (besides sogginess). The housemade ketchup and cold bernaise were good, but the fries stood on there own plenty.

The truffle deviled eggs with smoke pork belly were outstanding. The small pieces of porkbelly mixing with the intoxicating aroma of truffle oil was completely intoxicating. I don’t care what you say, I still love truffle oil and I’m not afraid to say it.

For sides, we ordered crispy brussel sprout leaves with pecorino and golden raisins. THEY ARE BONKERS. The best brussel sprouts I’ve ever had at a restaurant. So good. Must have if you go here.

The crisp chicken thighs with smashed potatoes and neck bone gravy appear to be on the menu to satisfy the less adventurous eaters. Not bad, but nothing to write home about.

The other main course we had was Petite bone-in filets with shiitake mushrooms and bone marrow red wine sauce. As opposed to the chicken thighs, these were amazing. The steak was cooked perfectly and seasoned perfectly. The bone marrow red wine sauce mixed with the juices from the meat combined to make sheer magic. Running the mushrooms through the sauce was purely dleightful.

The dessert, Bananas foster beignets with honey nutmeg ice cream, was the low point of the meal. Not sure I can place what was off with them, just weren’t very good. It seems to be a common complaint after amazing meal that the dessert isn’t that great (see Riffle NW, Toro Bravo).

If I gave half stars, this place would be 4.5. It’s definitely the best restaurant in my grouping of 4 star restaurants. Like their other restaurants, I expect this place to start expanding and be a big hit wherever it opens.


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