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More Restaurant Week Options

Staff Writer
Austin 360

Brief past reviews of a few more places participating in Austin Restaurant Week. Get the full list plus menus at www.restaurantweekaustin.com.

- Mike Sutter

Aquarelle. The soft knock of wooden floors, the tight embrace of small rooms and impossibly delicate sauces. When people say, `that romantic little French house off West Sixth,' they mean Aquarelle. 606 Rio Grande St. 479-8117, www.aquarellerestaurant.com .

Cuatro's. Watermelon aguas frescas and seared ahi tuna tacos at a sports bar? Yes. But that doesn't change the sports-bar vibe, which is great on a Longhorn game day or when European soccer's on the big screen. Bring your dog. 1004 W. 24th St. 243-6361, www.cuatrosaustin.com. (Reviewed 11/09: 5.3 out of 10)

The Driskill Grill. Chef Jonathan Gelman hasn't drawn the attention his predecessors enjoyed. That's too bad. Bandera quail with mushroom risotto and a dry-aged prime filet with Brussels sprout leaves were direct and elegant. In the Driskill Hotel at 604 Brazos St. 391-7162, www.driskillgrill.com .

East Side Show Room. A tilted buzz palace for vintage cocktails and food that leans heavily on local meat and produce (charcuterie, braised short ribs) and a steampunk vibe of endearing eccentricity. 1100 E. Sixth St. 467-4280, eastsideshowroom.com . (Reviewed 10/09: 7.2 out of 10)

Frank. Rabbit-and-antelope hot dogs, bacon-infused bourbon and irony-infused atmosphere. Have a Schlitz. 407 Colorado St. 494-6916, www.hotdogscoldbeer.com . (Reviewed 2/10: 6.9 out of 10)

Garrido's. It's hard to pick a favorite taco at David Garrido's tony little taqueria at the 360 Condominiums tower. The little tortillas are fresh and soft, and they play equally well with fried oysters and mahi mahi with bacon. But the rib-eye taco is a true cut of steak, marbled with fat, full of salt, smoke and the psychosomatic hint of the coffee in its marinade. 360 Nueces St. 320-8226, www.garridosaustin.com . (Reviewed August 2009: 7.0 out of 10)

Hudson's on the Bend. A rambling, celebrated warren of Southwestern cooking on a grand scale, including a mixed grill of exotic game and hot and crunchy trout. 3509 N. RM 620. 266-1369, www.hudsonsonthebend.com .

Jasper's. In celebrity chef Kent Rathbun's tall-ceilinged temple to high Southern cuisine, the pecan-crusted trout with Jim Beam butter sauce and the barbecued pork tenderloin were matched only by the French toast with bruleed bananas and the professional service. 11506 Century Oaks Terrace, Suite 128, at the Domain. 834-4111, www.jaspers-restaurant.com .

Perry's Steakhouse & Grille. You might argue that this Houston-bred steakhouse has all the décor finesse of a baroque cruise liner. But to judge Perry's on its titanic wine wall and bank-vault dining room is to miss something Austin appreciates to its core: Perry's knows its meat. The Flintstonian smoked pork chop is a bronzed butcher's tour of marbled fat, loin and pull-apart ribs. 114 W. Seventh St. 474-6300, www.perryssteakhouse.com .

III Forks. A flawless Austin Restaurant Week dinner of onion soup, filet mignon and cheesecake spoke volumes about this decidedly expensive and well-appointed steakhouse with animal-horn chandeliers, dark leather booths and white-jacketed waiters. 111 Lavaca St. 474-1776, www.3forks.com .

TNT/Tacos and Tequila. A Mexican grill concept imported from Dallas by Blue Mesa Grill restaurateurs Liz and Jim Baron. Small tacos on housemade tortillas, plus skewers, wraps and salads with proteins like Korean-style short ribs, crunchy chicken and red chile salmon. 507 Pressler St. 436-8226, www.tntgrill.com .

Zandunga Mexican Bistro. Deconstructed guacamole, chile de arbol spaetzle and pork with guava-quince demi-glace from the family behind the Tex-Mex taqueria Mi Madre's. But I don't think we're on the border anymore. 1000 E. 11th St. 473-4199, www.zandungamexicanbistro.com .