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| Comedor's fantastic bone marrow |
It turns out that Super Bowl Sunday is an outstanding time to go out and eat at some of Austin's finest establishments. I had friends in from out of town over the weekend, and we did a TON of stuff around town! (See
my Instagram post if you missed my Stories as they were happening.) I made a online reservation for
Comedor about 3 pm on Sunday for 5:30 that same night, and they had tons of openings. If you're not familiar, Comedor is a modern Mexican restaurant in downtown Austin at 501 Colorado that opened in April 2019. The local food critics have been raving about it, and it was high time for me to check it out. Plus my out of towners were more than willing participants!
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| The entrance.... kind of like a speakeasy. |
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A light-filled, modern (but not cold), clean interior.
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| The restaurant was built on the site of a parking lot, and is built around this central courtyard that also helps bring light into the space. The wood and steel give it a very masculine look, but all the light really balances it out. |
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The bar
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| Ancho-guajillo vodka with mango juice and lime. Sublime. |
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| Avocado tostadas with cauliflower and salsa verde. |
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| The quesadilla with local mushrooms and huitlacoche. Comedor has a masa program, and the menu states the region and name of the farmer from where the corn came. This was a thick tortilla that just tasted like amazing, fresh corn. |
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| Masa spaetzle with esquites (larger corn kernels) and ash from corn husks. Normal spaetzle is made from wheat flour, but this used all corn, and was one of my favorite dishes. Loved the tender chewiness of the spaeztle, without any grittiness. |
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| Sotol-grilled carrots with pea puree; these were good but less memorable to me. |
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| Comedor has become known for their bone marrow dish (see top photo), and it was easy to see why. It was incredible. Our waiter said they first roast the bones, and then broil or torch them with a bit of brown sugar on top to give it a slight caramelization. They're served on top of wilted greens with a basket of fresh tortillas. The suggestion was to build the tortilla with greens, marrow, and a squeeze of lime; they were creamy, tender, juicy....but not the most photogenic. |
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| No bones about it, we really didn't like the bone marrow at all! 😉 |
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| We had a great waiter, Michael, who was attentive and very informative. Don't know if it was because it was a slow night or if he just liked us, but they comped us a dessert and we felt compelled to try another one too! This is the tres leches, with Tejate ice cream, corn milk and merengue. |
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| The simple appearance is misleading! Chocolate semifreddo, avocado mousse and lime sherbet. A bite with all the elements was strangely fabulous! Pastry chef Philip Speer is behind these creations. |
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| Our waiter had told us that the glass brick wall at the front of the restaurant and around the bar were a fairly rare creation. From the exterior, they look black, but from the inside, you can see how crystal clear they are. This photo was taken as we were leaving (after sunset) from the interior corner where the front wall meets the bar wall, looking out. |
If the picked-clean marrow bones are any indication, we licked our plates clean. Comedor was a fantastic experience, and highlights new takes on modern Mexican cuisine. We all loved it. It's also a good spot for those with food allergies, as virtually the entire menu was gluten free, and much of it was dairy free as well. Salud to the staff and food of Comedor! Wishing you years of success, as I look forward to returning!
