Top food writer Melanie Haupt @boxingoctopus review: “can’t-miss dining destination”

Posted in Vino Vino Austin on April 17, 2014 by Do Bianchi

Here’s what leading Austin food writer Melanie Haupt had to say about Vino Vino in her review last week for the Austin Chronicle:

Vino Vino

Yes, it’s a wine bar, and a damn good one at that. But, in addition to its sophisticated wine list, reflecting both depth and breadth of expertise, Vino Vino also has an incredible French-inspired menu that is emblematic of elegant Austin. The mussels and fries alone make Vino Vino a can’t-miss dining destination.—Melanie Haupt

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mussels

Austin, you NEED Riesling in your life

Posted in Vino Vino Austin on April 12, 2014 by Do Bianchi

A note from Vino Vino’s very own certified sommelier, Lexey Johnson, on one of her favorite wines by-the-glass

best german riesling austin

Koehler-Ruprecht 2010 Kallstadter Steinacker Riesling Kabinett
Pflaz, Germany

Grape: Riesling

Hot Texas summers call for a gorgeous, dry, bright Riesling like this one from one of the leading estates in the Pflaz.

Aromatic notes of petrol, candied cantaloupe, and apricot are followed by a palate chock full of ginger, lime zest, and citrus, with a flash of acidity and an uncompromising stony minerality at the core.

You need this in your life.

Chef Marco has a way with pork…

Posted in Vino Vino Austin on April 9, 2014 by Do Bianchi

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best pork chop austin texas

Above: the new Vino Vino Pork chop with corn puree, fennel hash, pasilla reduction.

As Chef Marco will tell you, when it comes to serving up great landfood, it comes down to the quality of the ingredients themselves.

Chef works with the top food purveyors in town and is constantly seeking out the best quality heirloom meats, like the cut that he uses for his classic American grilled pork chop, a Vino Vino favorite.

Come see what Chef Marco’s got cookin’ on his new menu!

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Fresh and wholesome, Chef Marco’s cooking is better than ever!

Posted in Vino Vino Austin on April 4, 2014 by Do Bianchi

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goat cheese tart

The new Goat Cheese Tart, with carrot, broccolini, spinach, hazelnuts, and balsamic reduction.

Chef Marco has really been outdoing himself as of late, making the menu at Vino Vino better than it’s ever been.

The Vino Vino classics are still part of his amazing repertoire. But he’s also branching out into new styles and cuisines, like the superb goat cheese tart above.

Stay tuned for more coverage of our new menu here on the blog.

And please click here for the NEW VINO VINO SPRING MENU.

New SPRING MENU is LIVE!

Posted in Vino Vino Austin on April 2, 2014 by Do Bianchi

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Our NEW SPRING MENU is live.

One of Chef Marco’s favorite seafood choices is Scallops. This amazing new dish has chorizo, baby organic kale, pureed cauliflower, pine nuts and garlic. O.M.G.!!!! Somebody slap him!

best seafood austin texas

“Outer-borough” Pinot by the glass

Posted in Vino Vino Austin on March 31, 2014 by Do Bianchi

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best burgundy austin texas

Have you ever heard someone from New York make a big stink about how they think that Manhattan is superior to the other four boroughs of the City?

The way some New Yorkers tell it, Manhattan is the only borough that matters.

Here at Vino Vino we like Manhattan just as much as the next guy.

But we also happen to like Brooklyn, the Bronx, Queens, and Staten Island, too (Staten Island especially for the awesome pizza out there).

In a lot of ways, Burgundy is similar to New York City. People think that only the big names — like Chambolle-Musigny or Gevrey-Chambertin or Bâtard-Montrachet — are the only plots of real-estate worth writing home about.

We love big-name Burgundy. But we also love “outer-borough” Burgundy, the “Brooklyn” of Burgundy so to speak.

That’s why we’re entirely geeked about a new Pinot Noir we have by the glass, the 2010 Bourgogne Hautes-Côtes de Nuits by father-and-son team Jean-Luc and Paul Aegerter (above).

These vineyards lie at a slightly higher altitude than their more famous counterparts in the villages below (hence the “hautes côtes” or “high slopes”).

While the wines made there may not have the aging potential of their “celebrity” cousins, they tend to be more fresh and acidity-driven in style (thanks to the cooler temperatures of the higher-altitude vineyards). And they are more approachable at an earlier age. But they remain true to classic Burgundy style.

So forget Manhattan! Come drink some “outer-borough” Burgundy with us!

Late-night munchies? We got ‘em…

Posted in Vino Vino Austin on March 28, 2014 by Do Bianchi

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featuring the “Nine 2•12 Burger”

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best late night menu austin texas

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