FOOD MATTERS

Like no other ice cream sandwich

Teo's stacks gelato and cookies

By Addie Broyles, Dale Rice
Wednesday, June 04, 2008

Tèo's Sweet, savory sandwiches help cream the heat

Are you ready to take a few licks to relieve this hotter-than-normal spring? If so, head to Tèo's (1206 W. 38th St. 451-9555), the gelato spot in the 26 Doors shopping center. There you'll find Matthew Lee's latest cooling treat: ice cream sandwiches made to order with chocolate chip cookies. Organic raspberry, mango and strawberry, pictured here, are just three of the summertime flavors at Tèo's. Or, if you're looking for something less fruity and a bit more savory, try the "salty carmel," made with cajeta and chips of caramelized sugar, above.

— Dale Rice

Sweet but not syrupy drinks for young, old

The ills of high fructose corn syrup — it's been linked to obesity, diabetes and high cholesterol — are well-known by now, and beverage companies are finally getting the message. Two new drinks that are sweetened without high fructose corn syrup are pleasing both kids and their parents.

Capri Sun juice drinks ($2.99 for 10 6.75-ounce packets at all major grocery stores) are now made with regular sugar and no artificial preservatives, coloring or flavors. Your kids won't miss the fake sweet of fructose; the new juice drinks taste better than the originals.

While they're sipping on the juice drinks, parents can enjoy their own adult beverage that's free of high fructose corn syrup. Q Tonic ($7.99 for four 6.3-ounce bottles at Spec's and Whole Foods) is a new high-end, all-natural tonic water that uses organic sweetener from Mexican agave. The flavor of hand-picked quinine in the tonic water melds well with gin or vodka for a refreshing summer drink.

— Addie Broyles

Sommeliers take wine to new levels at III Forks

III Forks may soon be known for more than its impressive steaks and service. The restaurant now has six certified wine specialists — a major achievement for a single restaurant. Three staffers, Danny Payne, Beverly Stewart and Mike Ericson, hold Level 1 certification from the Court of Master Sommeliers, and three others, Jeremy Vass, Billy Caruso and Marc Sauri, have Level 2 certification. Those with the Level 2 certification are known as "certified sommeliers." These folks can supply plenty of guidance as diners navigate the 525 selections available on the wine list at III Forks.

— Dale Rice

Vin to open downtown

Big changes are in store for Vin Bistro. Owners Rick Deitrick and Heath Hoselton will be closing it for several days in early July to remodel the kitchen and revamp the menu of the small restaurant on Kerbey Lane. Deitrick is also branching out, opening a new Vin on Fifth Street near Lamar Boulevard. Chris Bauer, the executive chef at Finn & Porter, the four-star, fine-dining venue in the Hilton Austin, will be the culinary force behind the two establishments, overseeing Vin Bistro and cooking at Vin. Bauer said Vin Bistro will have a more accessible menu with the intent of luring a younger, hip crowd to the bistro. Vin, which will be on the ground floor of the new Monarch residential tower downtown, will feature new American cuisine in the 140-seat restaurant that will also have a 40-seat private dining room, an eight-seat chef's table adjacent to the kitchen and a lounge-bar area. Construction will begin on that space in August, with the goal of opening in October. Bauer said the aim is to make Vin a highly regarded dining destination. With the kind of exemplary fare he's produced at Finn & Porter, that's a target that should be easy to hit.

— Dale Rice