|Fork and Vine Sign|
I dined at Fork and Vine for dinner opening week and had such a lovely experience I was quick to come back for lunch. Fork and Vine is a class act and I am completely impressed with their smooth opening. The restaurant space has transformed into an open and inviting dining room with an equally beautiful patio. Throughout both dining experiences the Fork and Vine team did not miss a beat! Empty plates were removed promptly and replaced with the next course and clean silverware.
|Fork and Vine Patio|
For dinner we ordered three sharable plates: ceviche flight, smoked beet tacos and duck nachos of confit. The ceviche flight included three ceviches of shrimp, scallop and snapper served with their house made chips. The shrimp ceviche was light and refreshing with a touch of heat. The scallop ceviche packed some heat and balanced nicely with the cool scallops and creamy sauce. The fresh snapper ceviche was hands down my favorite.
The beet tacos were refreshing and are an excellent choice if you want something on the lighter side. This dish consists of beets, topped with creamy goat cheese, pumpkin seeds, mild chipotle on house made corn tortillas. The flavors complimented each other perfectly.
The duck nachos confit is a hearty portion of smoked duck on their house made chips, sprinkled with creamy goat cheese, sliced dill cucumbers in a bed of creme fraise. The creme fraise added a brightness to the dish. I would have preferred this served warm but it was delicious all the same.
|Duck Nachos Confit|
For lunch I ordered the scallop tacos with fresh avocado, cabbage cilantro topped with sriracha aioli served on their house made corn tortillas. I loved how the cool flavors of the scallops and avocados contrasted with the warm sriracha aioli and cilantro.
Fork and Vine launched Sunday brunch starting today! The impressive brunch spread is only $19 for adults and $6 for children. They also serve flavored mimosas by the flight, glass or carafe.
3010 West Anderson Lane, Suite D
Austin, Texas 78757