October 29th, 2018

3 Burger Chains on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

These burger chains are smashing competition

Who says there are already enough burger chains out there?

According to FSR Magazine, there are at least 3 burger chains out there defying the dreary odds of success facing many brick and mortar restaurants today. In fact, they are thriving and poised for growth for years to come.

Burger Chains

1. Umami Burger

With 22 current units and another 40 planned for 2019, Umami Burger is positioned for long-term success. One move it’s making to ensure this continued growth is by capitalizing on global markets, like Japan.

With plans to extend to Mexico, UAE, and Qatar (the second and third of these being locations of major U.S. military bases), Umami Burger plans to deeply entrench its global presence.

Another factor playing into their prosperity is the exclusive partnership they have with Impossible Foods, maker of the ever popular Impossible Burger. This impossibly craveable vegetable-based burger patty has become extremely popular with vegetarians and carnivores alike. And with backing from restaurant and nightlife group sbe, well known for their work with Chef Jose Andres’ Bazaar, the sky seems to be the limit.

Trends in Burger Chains

2. Bad Daddy’s Burger Bar

The name says it all. Bad Daddy’s Burger Bar is proving to its competitors that it’s a force to be reckoned with.

BD’s turned heads when it recorded 13 consecutive quarters of positive same-store sales, which would have, realistically, gone for 14 if it weren’t for the detrimental effects of Hurricane Florence. Multiple locations were forced to close for 7 days due to the storm, but even with this catastrophe, BD’s still managed to decline only 0.7%.

With 33 current units and another 10 planned for 2019, BD’s remains firmly entrenched in the thick of their success with no signs of stopping. With newly minted locations in Georgia and South Carolina, Bad Daddy’s is building the makings of a permanent fixture in the burger market.

2019 Best Burger Chains

3. Bareburger

Bareburger is working to change the standard of what we expect from a burger restaurant. With a focus on sustainable farming practices and a menu comprised of over 1/3 vegetarian options, Bareburger is raising the bar of green practices.

These services have not gone unnoticed. The chain currently hosts 40 domestic locations, with 10 more on the horizon for 2019, plus restaurants in UAE, Tokyo, and Germany.

Bareburger has also diversified by making delivery service a major focus of it’s business model, with certain locations (aptly named “Bare Bones”) operating as delivery only models. It’s innovations like these that ensure Bareburger will remain relevant as it plans to launch another 10 stores in 2019.

That’s it for this week’s installment. Be sure to drop a comment below and let us know what unique/craveable things are happening in burger chains near you.

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October 15th, 2018

BBQ Sauce Trends in 2018

Posted in Food Trends, Restaurants, Trends

2018 Shows Growth in BBQ Sauce Categories

BBQ is a staple of all cultures, in lots of different ways.

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We’re all familiar with the BBQ styles of the South, like Memphis, Texas, and Kansas City, which are ubiquitous with the American style of barbecue. But now, we’re also seeing regions like Florida and California get noticed for their particular style.

Outside of the U.S., Asia has a long history of cooking using the barbecue method, and the word barbecue itself stems from the Taino term, barbacoa. And let’s not forget about the unique BBQ styles of the Native Americans and the Maori of New Zealand, who bury their food on beds of hot stones, covered with wet tarps and earth. This allows for a low and slow cooking style, complete with plenty of smoke.

Today we’re going to investigate the up and coming flavor trends in BBQ sauces in the U.S. Whether you like to slather on the sauce while cooking, dip after the food is done, or go Korean style with fermented sweet and spicy sauces, we’ve got you covered.

2018 BBQ Sauce Trends

Spicy

homemade-barbecue-sauce-sweet-and-spicy

Photo courtesy of JessicaGavin.com

It’s no surprise, even in the world of BBQ, consumers are looking for sauces that bring the heat. According to Restaurant Business Magazine, year over year growth of jalapeno-based BBQ sauces is averaging a 16.7% increase.

Chipotle BBQ has increased 79% on menus since 4th quarter of 2017 according to Provisioner Online. According to Diane Kelter, Mintel International’s food-service analyst, “Complex flavor combinations that provide a sweet heat combo, or a smoky sweet combo, will continue to drive more innovation in the category.”

Mustard

The secret is out, mustard-based BBQ sauces are really good. Carolina Gold BBQ Sauce, a mustard and vinegar sauce with plenty of brown sugar, has paved the way for broad-based introduction.

KFC rolled out their “Georgia Gold” sauce in 2017 with great reception. This take on Carolina Gold style riffs heavier on the sweet side, using honey over brown sugar, therefore making it more palatable to a larger demographic.

Trader Joe’s and French’s were quick to jump on the trend, creating their own branded mustard-based BBQ sauces. The next step will be seeing spicy variations of mustard sauces, which have started popping up in small restaurants and food parks, but not yet in the mainstream chains.

Korean BBQ

It just wouldn’t be a 2018 trend analysis if we didn’t talk about the Asian influence.

Hot Sauce

If it seems like you’re seeing Asian food everywhere, it’s probably because you are. The deep, rich flavors and complex aromatics of Asian cuisine drive taste buds wild and leave insatiable cravings for more.

In BBQ, gochujang has proliferated quite well. The salty, spicy, umami rich profile of this fermented bean paste is a perfect addition to the sweet/smoky bases of most BBQ sauces. Many restaurants, like Chi’Lantro out of Austin, TX, hide gochujang in their generically named sauces (i.e. Gangnam, Korean BBQ, Spicy Asian), making it more approachable for less exposed palates.

According to the NPD Group, the amount of Korean BBQ sauce shipped to U.S. independent chains and micro chains grew by 120% in 2017. I don’t expect to see that slow down anytime soon. If you don’t believe me, go try some. It’s delicious.

Close

That’s it for this week’s blog. Keep an eye out for new BBQ trends as they emerge share with us what you find.

Cheers!

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August 27th, 2018

2018 Pizza Industry Review – Pt. 2

Posted in Consumer Trends, Pizza, Product Innovation, Restaurants, Trends

Enhanced ordering, & new menu items

Catch-Up

Welcome back friends. Let’s do a quick catch-up session here.

Last blog we talked about the 2018 Pizza Industry, focusing on consumer preferences (convenience, quality, affordability), national chain vs. independent restaurant stats, and international growth.

Today, we’ll cover new menu trends and enhanced ordering with a spotlight on new tech.

Menu Trends

2018 is the year of personalization. Customers are looking for unique toppings, signature pies, and the ability to make whatever wacky concoction pops into their mind (looking at you, unicorn pizza). This has led to an expansion in toppings held on the line for many restaurants (think Brussels sprouts, clams, and brisket).

2018 Pizza Trends

Photo Courtesy of Teen Vogue

This love for customization is also a contributing factor to the success of fast casual pizza restaurants like Blaze and Mod. Additionally, these restaurants are quite popular with guests looking for healthier options or suffering from allergies and intolerances. They have many offerings to help avoid triggers and amp up the health quotient while still creating a delicious personal pie.

Finally, Detroit style pizza has found a proper following and is trickling across the nation. Most major cities now offer Detroit style, which is a deep dish pizza made in a rectangular pan. Its caramelized edges and thick, chewy dough have been turning heads and gaining a stable of fans for good reason.

Enhanced Ordering

As we discussed in the consumer needs section on the previous post, technology and ordering convenience are major factors in the customer’s restaurant choice. With 69% of internet users choosing the online ordering option per Emarketer, it’s imperative for pizza restaurants to not only adopt this measure, but make it convenient and easy as well.

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Hand in hand with ease of ordering is efficient delivery. Customers want a fresh, hot pizza delivered to them within minutes of submitting the order, and, as it turns out, they prefer that delivery to be directly from the restaurant, rather than a third party service like GrubHub or DoorDash.

Pizza restaurants are also looking into new technology to help with faster delivery. Domino’s, for example, has developed proprietary technology that allows consumers to order pizza in multiple convenient ways (including through Twitter, Zero-Click ordering, the AnyWare app, and into the future with natural voice). They’ve even gone as far as to commission a line of automated vehicles complete with built-in pizza ovens that will be capable of baking a freshly made pizza en route to your home.

Conclusion

2018 Pizza Trends

That’s a wrap for the 2018 Pizza Industry Review. With all that’s happening around technological innovation, I can’t wait to see what the landscape looks like for 2019.

Be sure to comment about what you’ve seen or anticipate seeing in the future of pizza. The only limit is your imagination (see: Unicorn Pizza…).

Cheers!

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July 30th, 2018

BJ’s See Huge Rise in 2nd Quarter

Posted in news, Restaurants

Same Store Sales Increased 5.6%

BJs Brewhouse

Things are looking bright for BJ’s Restaurants Inc. The casual dining chain based out of Huntington Beach, CA showed a profit of 76% in the second quarter of 2018.

BJ’s associating this spike in revenue with its recently implemented Slow Roast, Daily Brewhouse specials, and off-site delivery programs. Complemented by an ever popular customer loyalty club, BJ’s believes it can expand upon the current successes and parlay them into future growth.

Restaurant Sales

In addition to the overall profit, 42 of the organization’s 200 restaurants posted daily sales records.

For the fans of BJ’s roots, don’t worry, there will be no forgetting the deep dish pizzas that brought them to where they are today. In fact, as a part of the new Daily Brewhouse specials, BJ’s is offering half off any large deep-dish pizza on Mondays. Now that’s a deal anyone can get behind.

Chain Restaurant Sales

We’ll be watching as BJ’s continues to experiment with new menu offering sand updated flavors.

 

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May 21st, 2018

Loro Restaurant Review

Posted in Celebrity Chefs, Restaurants, Reviews, Trends

Loro Debuts in South Austin

Loro Restaurant Review

If you live in Austin, and have not been hiding under a rock for the past 6 months, you’ve probably heard that Chef Tyson Cole (Uchi/Uchiko) and Aaron Franklin (Franklin BBQ) have teamed up to open Loro, an Asian smokehouse, in South Austin. If you don’t live in Austin, you probably should. Or at least come visit us for the food. It’s worth it.

Situated on South Lamar Blvd, across from the local favorite Black Sheep Lodge, Loro is presented as a rustic/chic Minka with layers of exposed wood, grand windows and skylights providing ample sunshine, and sprawling tables and counters promoting community dining and interactivity.

Austin Dining

Wisely, Loro has minimized staff and wait times by employing batch cocktails and fast-casual style counter ordering complete with GPS-based table trackers, allowing the food runners to find you anywhere in the restaurant. Say goodbye to table tents and card holders! And since we’re talking about cocktails, don’t sleep on the Gin and Tonic Boozy Slushie, it’s perfect on a summer day in Texas.

Loro Restaurant Austin

The menu is a unique hybrid of BBQ (smoked brisket) and Asian flavors (papaya salad, Chili aioli, Thai herbs), which merry in a surprisingly delicate way. This is where I feel Loro makes it’s name. When I first read of the Loro concept, I admit I was hesitant. Aside from the powerhouse names involved, it seemed like a riff off the already popularized Kemuri Tatsu-Ya (a personal favorite of mine). However, while Kemuri lives in a land of deep, bold flavors, Loro exists on a plane of subtle, complex flavors interspersed with dramatic, smoky low tones, for a completely different dining experience.

Loro Reviews

There were some clear standouts the menu, including the sweet/savory Kettle Corn (with burnt ends and togarashi), the beautifully displayed Char Siew Pork Shoulder Bowl, and the unforgettable Malaysian Chicken Bo Ssam. Seriously, the Bo Ssam. Get the Bo Ssam. Did you catch that? Bo Ssam! You won’t regret it. Just thinking about that juicy meat and the yellow curry-yuzu vinaigrette makes my mouth water, it’s Pavlovian really… But I digress.

Austin Restaurant Reviews

My two knocks on the menu would be the Texas sweet corn, which was underwhelming in flavor and seasoning, and the Chicken Karaage, which looked beautiful, but was missing the defining crunch that makes Karaage more than just fried chicken.

Restaurants Austin

Overall, the quality, flavor, and creativity of the menu shines through and makes Loro an excellent addition to the unique culinary landscape that defines Austin. With reasonable menu prices (the most expensive items on the menu sit at $18, while the average cost of a plate is $10.18) and an ultra-casual dining style, Loro also bucks the elitist dining trend, instead choosing to embrace curious eaters from all walks of life. I’ll raise my Apple Scotch Sour to that!

Loro Restaurant Review

Be sure to chime in on the comments section with your thought’s on Loro. Until next time…

Cheers!

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April 23rd, 2018

Sergio’s Cuban Eyes Fast Casual

Posted in Consumer Trends, New Foods and Flavors, Restaurants

Sergio’s Cuban Cafe & Grill Looks Towards Fast-Casual for the Future

Cuban Fast Casual

Photo Courtesy of shop.fiu.edu

As we’ve mentioned before in our blogs, fast-casual dining is not going anywhere. It gives chef’s and restaurateur’s an opportunity to provide fresh, high-quality food at lower prices due to reduced overhead costs. Sergio’s Cuban Cafe & Grill of Miami is the most recent entrant into the category.

Cuban Food

Photo Courtesy of sergioscuban.com

Carlos Gazitua, the CEO of Sergio’s, knew three years ago when planning the launch of their 6th location, it would be the last full-service restaurant. Gazitua cites rising rent prices and economics as the prime reasons to steer away from full-service and into fast-casual.

Sergio’s will also fill a hole in the fast-casual market for Cuban food. Leveraging the strength of their restaurant reputation, Sergio’s fast-casual will be able to launch with the power of their brand identity to help them capitalize on a thriving industry.

Cuban Food

Photo Courtesy of sergioscuban.com

Hoping to be the “Chipotle” of Cuban food, their bowl-centric menu features bold flavors like Mojo pork, Ropa Vieja, chimi-churri, and spicy habanero sauce. Contrasted with healthful choices such as cauliflower rice, boiled yucca, and lean ground turkey, Sergio’s is working to offer plenty of flavorful options while adding nutrient density to an often rich, heavy cuisine.

With site locations like Denver, Texas, Atlanta, and Washington D.C. slated for development, we’ll be keeping an eye on Sergio’s growth and look forward to a nearby location for taste testing.

What other Cuban fast casuals have you come across? Let us know in the comments section below.

Cheers!

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February 26th, 2018

Mediterranean Fast-Casual on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

Mediterranean Cuisine Shows Continued Growth in the Fast-Casual Market

food-salad-healthy-vegetables

Fast-casual restaurants continue to gain steam as their popularity with multiple demographics holds strong. By focusing on quality ingredients within a limited, often chef-driven menu, combined with a lower overhead cost of standard brick-and-mortar establishments, fast-casual creates an opportunity to sell delicious, high quality food at reasonable prices.

Within this market, we are seeing Mediterranean cuisine thrive. With fresh ingredients, hearty options for both vegetarians and carnivores, and a continued nationwide interest in the benefits of the Mediterranean diet, the food of places like Greece, Israel, and Turkey are grasping the palates of customers nationwide and not letting go.

Restaurants like Gyroville, who have recently expanded to Ecuador, Taim, which extends from the Chipotle leadership and is set to open its 5th location, and Sajj Mediterranean opening its 8th location, exemplify the new wave of menu focused fast-casual Mediterranean restaurants. Combine these with the already existing trailblazers such as Garbanzo, Zoe’s Kitchen, and Noon Mediterranean (formerly Verts), which focus more heavily on customization, and you can see a strong pattern of flavor-first concepts taking a strong hold in an already crowded marketplace.

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Drivers of these establishments include on-trend flavors like harissa, preserved lemon, and za’ataar. The common link between these items is their unique depth of flavor stemming from ingredients or procedures uncommon to the average American diner. This dissociation will not last long though, especially at the current rate of growth in the Mediterranean food market.

There’s still plenty to taste and explore in this cuisine, and hopefully it’s continued popularity will drive some of the even more ambiguous items, such as Cholent and Magiritsa, into the spotlight.

Until then, we’ll keep our eyes open and tasting spoons ready.

Cheers!

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January 1st, 2018

Sambal, Your New Favorite Hot Sauce

Posted in Consumer Trends, Food Trends, Restaurants, Trends

Look Out, Here Comes Sambal…

The unique funky-chile-citrus flavor of sambal is starting to garner some serious attention, and for those of us who have been graced with the opportunity to try a sambal glazed chicken wing, we know why.

Sambal

Hailing from Southeast Asian islands like Malaysia and Indonesia, sambal is a spicy blend of chili peppers, acids such as lime juice and/or vinegar, and funky umami flavors of shrimp paste or fish sauce. It gives the sauce a round, zesty flavor that is as intense as it is refreshing.

Perhaps this is why restaurants nationwide are beginning to adopt it on their menus for an adventurous update to familiar dishes. As Flavor & The Menu have pointed out in their recent article Field Notes: Everybody Sambal, “Sambal is a sexy hot sauce. The name alone seduces with the promise of faraway adventure.” I couldn’t agree more.

Sambal Chili

In Austin, TX, DFG Food Truck serves an incredible dish called the scholar, which consists of marinated vermicelli noodles tossed with spicy ham, pork belly, and vegetables, topped with fried egg and a generous scoop of sambal sauce to bring it home.

Hip nightlife chain Bar Louie features the chile sauce in their spicy Voodoo Pasta, complete with andouille sausage and sautéed onions and peppers. I’d buy that for a dollar!

Denver’s Linger, a mortuary turned restaurant (cleverly dubbed an “eatuary”) jumps on the train with a fried chicken bun topped with kimchi, Togarashi Ranch, and honey sambal sauce.

Sambal Sauce

It’s safe to say this is only the beginning for sambal as hot sauce sales are expected to hit a record $1.37 billion in 2017 according to the market research firm IBISWorld. This trend doesn’t look to be slowing down with forecasts of $1.65 billion within the next five years (1).

In what places or ways have you seen this chili sauce used? We’d love to hear about it in our comments section below.

Happy eating!

1. Zlati Meyer. USA Today. “Hot sauce industry sets tongues — and sales — ablaze.” July 30, 2017. https://www.usatoday.com/story/money/2017/07/30/hot-sauce-industry-fire-supermarkets-mcdonalds/519660001/

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December 18th, 2017

Food Truck Series: Regal Ravioli

Posted in Food Trucks, Italian, Organic, Pizza, Restaurants, Trailer/Street Foods

Regal Ravioli Food Truck Review

Regal Ravioli Austin

I grew up in a middle class family with two working parents. This meant lots of solo time to be adventurous and get into some (good natured) trouble, and it meant more than one microwaved dinner fresh from a can.

My personal favorites at the age of 8 were Hormel Chili with Beans and Chef Boyardee Beef Ravioli, each of which I usually finished with a bit of Cheddar cheese (don’t judge me, I was 8). The culinarians reading along are probably shuddering internally, but the truth is at the time, I loved those foods, and they were something my parents could have on hand to ensure I ate dinner.

Now, here I am 25 years later, sitting at Austin’s very own Regal Ravioli, having weird Chef Boyardee flashbacks. Now, don’t misunderstand me here, these are no canned, preformed pasta squares. This is gourmet, handmade shells stuffed with things like beef brisket and winter squash. This is ravioli elevated! But it feels comfortable and reassuring.

Run by Chef/Owner Zach Adams, who hails from Washington D.C., Regal Ravioli proves to be a truly special food truck on the Austin landscape. What makes it special? You mean aside from the fresh pasta made by hand daily, the locally sourced organic ingredients, the unique ravioli twists like roasted beet, or the prevalence of hearty vegetarian options on the menu like mushroom ravioli or sweet potato gnocchi? How about the fact that Regal has been running strong since 2011 and still holds a monopoly on ravioli trucks in Austin.

Their business is so consistent, as it turns out, they’re in the process of working on a pizza truck to fill the vacant space near them in their park. You can rest assured I’ll be stopping by to try that out. But let’s talk about what really matters, the food.

Sausage Ravioli w/ Tomato Marinara and Veloute Sauce

Sausage Ravioli

An instant classic. Pasta on the ravioli is a perfect al dente, nice fennel-y sausage on the inside with touch of pepper, and a bright, fresh tomato sauce made with fresh, aromatic basil.

Sweet Potato Gnocchi w/ Bolognese Sauce

Gnocchi Austin

Good flavor on the gnocchi, however they went past cooked and into mushy, which is a shame. However, the Bolognese sauce is a real treat. Fresh and bright yet still meaty and savory, simply delicious.

Mushroom Ravioli w/ Pecan Pesto

Mushroom Ravioli

This was a real showstopper. So much flavor in such a little pillow. Fantastic mushroom and herb filling with a hint of truffle to really get the nose going. The pecan pesto is creamy and nutty while maintaining a cheesy quality that’s divine. I need more thumbs to put up for this dish.

Roasted Beet Ravioli w/ Caramelized Red Onion and Orange Zest

Italian Restaurants Austin

Let me lead with the fact that I don’t like beets, however, I love culinary risk takers. This dish was definitely a risk taker. While I thought the dish could have benefited from additional sweet/tangy flavors (i.e. Balsamic vinegar), the execution was perfect. Everything was cooked well, fit the profile, and was absolutely unique.

Roasted Butternut Squash Ravioli w/ Caramelized Onion, Poblano Pepper, and Gouda Veloute

Italian Food Trucks Austin

There’s something decidedly wonderful about the combination of winter squash and smoky peppers. And, apparently, if you take those two items and stuff them in pasta and smother it with Gouda cheese sauce it goes from wonderful to amazing. Great combination, unique twist, all around outstanding.

Handmade Meatball

Italian Food Austin

I’ve long felt a good ruler for quality when it comes to classic Sicilian Italian fare is the meatball. If I use that rule then Regal is doing great. Flavorful meatball, not too dense, not too salty, nice herbs and garlic, and definitely more meat than binder. Cuts with a fork but doesn’t crumble. Nailed it!

Broccolini

Quick Italian Austin

Hey, after all that pasta I needed some fiber, and Regal’s broccolini is a complete win. Charred just enough to compliment the bitter notes, cooked nicely with a bit of crunch left, and served with roasted garlic and a wedge of lemon. I could’ve eaten 3 orders of this easy.

So there you have it friends. Another Austin food truck, another delicious meal. Thanks Regal Ravioli for being the standard bearer of what delicious, home-style Italian cooking should be. I’m looking forward to seeing what you can do with a pizza (don’t sleep on the broccolini).

Until next time,

Cheers!

Regal Ravioli
1502 S 1st St.
Austin, TX 78704
https://www.regalravioli.com/

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October 2nd, 2017

Food Truck Series: Dee Dee Thai Food

Posted in Food Trucks, Restaurants, Reviews, Trailer/Street Foods

Food Trucks:
Dee Dee
Northern Thai Food

Thai Food

 

It’s time for a new Food Truck review and I’ve got a taste for Thai food today, lucky for me, Austin is always there to satisfy my whims. With all of the great Thai in town (seriously, there is some GREAT Thai food here), I wanted to venture somewhere new to me, but popular among the people. That’s what led me to Dee Dee.

Owned and operated by husband and wife team Justin and Lakana, Dee Dee (which translates to Good Good) focuses on serving street-style Thai food from the country’s northern region. Apparently, they’re doing a good job, because only 20 minutes after opening the line was 15 people deep and running a 45-minute wait on food.

So, let’s look at the food.

Moo Ping

Thai Food Austin

These expertly grilled pork skewers were tender, fatty, and full of flavor. As great Thai food does, this dish balances sweet, salty, spicy, and fishy umami flavors wonderfully. Fresh citrus and cilantro cut through all these flavors for a clean finish.

Pad Ka Pow

Thai Food Trucks Austin

Aside from being fun to say, the Pad Ka Pow packs a fragrant punch with ground pork stir fried with Thai basil and homemade chili paste. The perfect flavor comes with a combination of the fishy pik nam pla sauce and the runny fried egg for a bit of rich fattiness in with the pork and rice. This is my kind of comfort food.

Somtom

Best Thai Restaurant Austin

I truly love complex flavors, especially when you’re not expecting them. The somtom fits that bill perfectly. What looks like a simple vegetable dish is actually packed with sweet, sour, citrusy goodness that’s balanced perfectly with crunchy blanched peanuts. Super fresh and irresistible.

Om Gai

Food Trucks Austin

Ok, to be honest, I was a little underwhelmed when I saw this dish. At first glance, this one is a little bland, but once again, Dee Dee proves to be all about the flavor. The dill and lemongrass bring fragrance and elegance to a hearty, fatty bone broth garnished with zucchini and thinly sliced chicken. The side of sticky rice for dipping in the broth is a great touch.

Mango Sticky Rice

Great Food in Austin

This is a very simple dish, but executed very well. Sweet but not too sweet sticky rice cooked perfectly topped with bright, ripe mango, and finished with a drizzle of sweetened coconut milk. This didn’t disappoint, but I also thought it could use something to make it more unique. A fun spice, a crispy garnish? Maybe both? Room to improve here.

Dee Dee Thai Food: Conclusion

Dee Dee performs even better than its name describes, more like Great Great. Fresh, vibrant ingredients, complex yet well-balanced flavors, and expertly prepared sticky rice make Dee Dee my new go to restaurant for comfort food (don’t worry Ramen Tatsuya, you’re still up there too).

Feel free to comment below on your favorite Thai foods or places in Austin you think I should visit. I’m always looking for my next favorite meal.

Cheers!

 

Dee Dee
Northern Street Thai Food
1906 E Cesar Chavez St.
Austin, TX 78702
http://www.deedeeatx.com/

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