Events
| Austin's Top Ten Restaurants No. 9: Mirabelle Executive chef David Apthorpe can turn out a dish that produces one of those unusual moments of gustatory joy, in which every bite begs to be savored. He does it with the captivating, coffee-rubbed venison, a recipe he adapted from Houston's Cafe Annie. Apthorpe rubs the meat with a mixture of black pepper, ground espresso beans (with their distinctive dark roast) and brown sugar, imparting a multidimensional taste experience. He serves it with a cream sauce (think very sophisticated coffee-and-cream combo here) and sides of greens and corn pudding. Initially, the spiciness of the black pepper wallops the palate. Then it fades, leaving the warm afterglow of a cup of espresso and an appreciation of a dish well conceived. | |||
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