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Jay Janner
AMERICAN-STATESMAN

(enlarge photo)

Crab cakes with Martin Codax Albarino at J. Black's on Wednesday Sept. 24, 2008.

Jay Janner
AMERICAN-STATESMAN

(enlarge photo)

Gorgonzola and ricotta focaccia with Treana white meritage at J. Black's on Wednesday Sept. 24, 2008.

Jay Janner
AMERICAN-STATESMAN

(enlarge photo)

New Zealand lamp chop lollipops with Angelino Pinot Noir on Wednesday Sept. 24, 2008.

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J.Black's food as classy as the wine list

Three pairings from chef

By Addie Broyles
AMERICAN-STATESMAN STAFF
Wednesday, October 01, 2008

In a town like Austin, a versatile, comfortable setting, cool lighting and tons of art alone will not a classy bar make.

You'll need an impressive wine list and an impressive chef to get anywhere with social diners here.

At J. Black's Feel Good Lounge on West Sixth Street, chef Josie Paredes serves food as worthy of attention as the upscale yet casual design of the place, the views of quickly climbing condos along West Fifth Street and the young, well-dressed clientele.

For Paredes, who's proved her worth in some of the best kitchens around town, including Eddie V's, the focus has always been on the food, which is lucky for J. Black's wine expert and co-owner Brian Franzman, also formerly of Eddie V's, who gets to pair wine to go with her dishes.

The plates at J. Black's are meant for sharing: Kobe sliders, pizzas, crab cakes, bruschetta and shrimp cocktail. Paredes — whose hard-working nature is proved by the taco stand, La Fantabulous, she runs Thursdays through Saturdays at the corner of Barton Springs Road and South Lamar Boulevard — has new menu items slated for J. Black's.

But rest assured the crab cakes and lamb chop lollipops are so finger-licking delicious that people will be flocking there to enjoy them with a glass of fine wine.

For the crab cake:
  • 1 egg
  • 1/4 cup mayonnaise
  • 1 green onion (chopped)
  • 1/4 Tbsp. creole mustard
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 8 oz. fresh crab meat
  • 1/4 cup crushed crackers
  • 8 oz. can panko bread crumbs

    • For creole mustard sauce:
    • 2 cups mayonnaise
    • 1 cup milk
    • 1/2 cup horseradish
    • 2 Tbsp. ketchup
    • 1 cup creole mustard
    • 2 Tbsp. lemon juice
    • 1/2 Tbsp. salt
    • 1/2 Tbsp. white pepper

    For crab cakes, mix eggs, mayonnaise, chopped green onion, creole mustard, salt and white pepper in large mixing bowl. Fold in crab meat and crushed crackers. Portion out 2 ounces of mix; roll in panko bread crumbs and saute until golden brown.

    For creole mustard sauce, add all ingredients together and puree until smooth.

    -- Josie Paredes, J. Black's Feel Good Lounge executive chef

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