The most exciting thing about Black Star for me is the chance to create a menu that truly represents Austin and it’s beer culture. There are some great places to eat in Austin and its changing and growing at a rapid pace. We seem to be actually forming a somewhat respectable culinary identity. Queso is fine and good, but there are so many ways to do it poorly, and it seems that we’ve explored all of those ways at length. At the end of the day, it’s cheese sauce. I’m not saying I’m too good for queso. I order chips and queso 8 times out of 10 when I see a movie. (I am, of course, too good for movie
theaters that don’t serve beer.)
We’ve been missing a place to eat good food with local, high quality ingredients and have more than 4 beers on tap. It’s true that 2009 has brought us a few refreshing options with good food and good beer in one place. Black Star is going to take it to the next level. The beer AND the food is going to be made in the same place you’re ordering it from and prepared and served by the people that developed the menu.
That brings us to this term we’ve been throwing around while trying to concisely define what the Black Star food will be like. Texas Pub Fare. The rules you thought you knew about casual pub dining are being thrown out the window. The food will make sense. It won’t get boring. It won’t be the same in October as it was in June. Johnny and I have been dreaming this menu for months… ok.. years.
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John Hall says:
I have been saying this about Austin since i moved here in July. Great beer places, great food places but no great beer AND food places. (NxNw is ok if you like snooty food, not that its bad, its just…well….snooty food.)
Hope you guys get this finished. Ill be there to drink and eat for sure.
Larry says:
Affordable, healthy and tasty, but not too fancy. Please don’t forget us vegetarians, it would be nice to have something besides the standard veggie burger.
Dorothy says:
I’m pretty tired of fried everything. How about more baked, sauteed, fresh, natural (hormone free, free range, etc). I know it’s more expensive but Austin is ready for it and willing to support it.
courtney says:
Food and produce from local farms the true Texas!
Michael says:
This is awesome! We appreciate the feedback and encouragement and it’s good to know that we seem to be in agreement with our members. Fresh, Local, Different, Better!
Keep it coming!
Christina says:
I will be sorely disappointed if I don’t see bangers and mash. And you can offer this in both veggie and non veggie varieties (I have made it vegan with the tofu brats – and YUM!). Just make the potatoes and gravy veggie for all of the dishes (I promise if done right, no one can tell the difference – coming from someone who has done the vegan thing, but is eating meat again), and then you can just add the appropriate sausage! (Guinness is not vegan, but I am sure you could find a suitable alternative).
Jon says:
I agree with Dorothy — there are already countless places in Austin where I can get deep-fried pickles. I’d like to see a lot of seasonal local food, and not necessarily just ‘texas pub fare’.
Some ideas (I know there isn’t much of a theme here):
* tacos and several kinds of salsa (of course)
* cheesy sourdough toast (with eggs / beans? I recommend Sweetish Hill for the bread)
* cashew chili
* Hudson’s sausage
* Black Star’s own fermented sauerkraut
* stews and stuff like shepherd’s pie during the winter
* neeps and potatoes as side items for those wintery dishes
* salads other than just Cobb (also consider something w/ raw beets & carrots)
* perhaps some kind of arrangement with the Peddler to put some interesting soups on the menu?
* I also want to put in a request for a good roasted poblano-covered burger
I guess I’m thinking of something like Opal Divine’s, but a little more home style.
Doug says:
I’m looking for something local, but international in flavor as well. How about some great street food from around the world?
I’m thinking:
carnitas and other small corn tortilla-style tacos
samosas
pierogies
empanadas
crepes
lox and cream cheese
Bobby says:
I second the idea of food purchased from local farms.
danette says:
Food should be simple easy and very favorful. you should go with a tapas type menu. more smaller dishes that accompany microbrews. when you drink your brews at home, what meals to do accompany them with? think outside the box and let the beer be the center piece and the food be the compliment. this is what real microbrew drinkers who like. and yes, i agree local, affordable, and veggies is a must on the menu. I hope there will be a “mead of the month” to showcase the non alcoholic artisians.
Alan says:
I think Doug has hit the nail on the head. International street cart grub would be a really god idea. That way you’re not tied down to a regional “theme” to your menu.
A good recipe book is the BBQ Bible by Steven Raichlen. Lots of good street cart stuff that is really awesome.
Bring on the Nigerian Fiery Stick Meat!!!
Carol says:
I agree…don’t forget the vegetarians! I am not one, but will choose veggies if available. I’ve often wondered why the restaurants don’t offer carrot & celery sticks along with the ever present chips & salsa! I love chips & salsa, but would also like to have my dose of veggies with it! As beer drinkers, we like to munch while drinking! Munching on something healthy makes me feel better!
Al says:
y’all never heard of Zax? great food and def more than four beers on tap.
Jon says:
Zax is good, but they don’t brew their own beer, and their food can be pricey. Even so, most of the pint glasses in my kitchen came from their pint night…
Valerie says:
I work in the area and just joined for two reasons…I want a local cider and I want another restaurant choice! Local produce, and veggie choices are awesome suggestions. There is a lot of competition in the better sandwich department (Thunderbird, Little Deli, The Sandwich Joint) and some in the not-a-chain burger department (Phil’s, Billy’s, BurgerTex). Offering both choices would be good. Salad selection is limited in the area, as are fish and shrimp, and soup, so offering those would be good. Pizza is also not readily available until you get close to campus, so pizza by the slice that doesn’t require much waiting would go over well. I would love to see the pub as green as possible. No Styrofoam, only biodegradable disposables or real plates and flatware used.
Laura says:
How about a gluten free menu? The fish, vegies, even corn chips and salsa/queso fit that category…but what would be really great is if there was a gluten free Black Star beer to go with it. Any chance?
Steven says:
Laura, we won’t have a gluten free house beer, but we’ll certainly try to carry at least one of the options on the market.