What can you tell me about Mullberry?
I did a search on Chow and didn't see hardly anything about Mulberry. I did a search on Yelp and found tons of stuff. Has anyone been there? What did you think? I love good atmosphere, great food and great wine. Will this place satisfy in your opinion? Thanks Chowhounds.
I love Mullberry. To me, it's not really a "meal" at night though. When I go I usually stick to shared plates with friends and never really fill up like I would at dinner. The cheese and charcuterie excellent and there are usually house made (at least I think they are) pates to try. The salmon sashimi that someone else mentioned is my go-to, as well as the angels on horseback. The wine selection is also really great.
I've also had brunch though it's been a while. I remember a brioche sandwich that was enjoyable.
And my favorite part? The tile on the ladies room looks like chocolate bars.
mulberry's doing some $35, three course prix fixe experimental dinners, if anyone is interested.
here's the blurb from the austinist:
Mondays aren't a traditional date night. With work and the recent end of the weekend, the restaurant business is often quiet and sometimes closed on this solemnest of days. So if a chef were to pick a time to go all out, Monday might be the last night that savvy diners would guess. Which leads us to Mulberry's announcement today of a fun and gutsy dinner series.
Beginning on April 4, the tiny wine bar nestled in the 360 will host the Monday Night Chef Series, two seatings where Executive Chef Jacob Weaver and Sous Chef Chris Kirby have license to experiment with never-before-seen dishes, new techniques, and unconventional pairings. The chefs will do this with an eye to seasonal changes in Mulberry's menu and the use of locally sourced and seasonal produce. The dinners are priced at $35 for three courses, and wine pairings are an optional add-on for $15 more.
As a sample of what to expect, here's a sneak preview of the first Chef Series menu:
Foie Ravioli in a brown butter balsamic sauce with grana padano cheese, paired with a 2008 Stoller JV Estate Pinot Noir from Willamette Valley, Oregon.
Striped Bass with bok choy, consommé and fresh, seasonal vegetables, paired with an NV Paul Berthelot Reserve Brut Champagne from France.
Deconstructed Tiramisu, paired with a 2004 Valckenberg Eiswein from Rheinhessen, Germany.
If you've never been, Mulberry is a small space, so reservations are an absolute must - call (512) 320-0297 to book a spot. And if you see Chef Weaver, ask him about his recent exploits in New York, where he spent some time in the kitchen at Gramercy Tavern, the locavore comfort food mainstay co-founded by Danny Meyer and Tom Colicchio.
Old school hound NAB speaks from the wayback machine:
"No website, chef, but I did make it here last night for a few slurps and nibbles (do you happen to know a stripper named Slurps? I'd like to meet her).
I will love this place on sleepy weeknights. Excellent wine list with plenty of by-the-glass choices and the grub menu looks mighty tasty, with a few small and simple snacks, salume, and entrees that go beyond the nibble-line. The salmon sashimi, while under the mains section of the menu, is more of a nibble. Expensive nibble clocking in at $14 bones, but delicious nibble nonetheless. Four good slices of salmon get bathed in hot garlic oil and topped with black sea salt and fried capers (I'm sucker for fried capers). All of the nibbles coming out of the bathtub-sized kitchen looked and smelled great, except for the truffle-oil laden bread appetizer which my nextdoor nibblers ordered -- you know bad truffle oil when you smell it.
On the other hand, the perfumey prosecco was terrific, also enjoyed a decent rioja and a silky delicious red minervois.
Not sure why folks are raving about the space's design. Nothing really that interesting about the design to my mind, but it's a nice clean (tiny!) room tucked away in a corner of downtown.
Word of the day: nibbles. Use it as often as possible."
I finally got around to trying Mulberry yesterday, when I needed to hide out for a while until traffic got a bit saner.
It is tiny and there's not a speck of soft material other than the napkins, which means that when it starts to get full it will be as loud as 747 taking off. Be ready for that.
I was there during happy hour and I remember them as having only 8 wines by the glass - 3 red, 3 white, and 2 sparkling. Maybe you got a different menu?
I tried the meatballs on the happy hour menu, and frankly I'll take the suppli or the polpette at Vespaio Enoteca any day. The Mulberry meatballs were a bit undercooked - pink in the middle. Maybe that was why I had some seriously painful gut rumbles later that night. They were not toothy enough for my liking; they were so soft that if I were blind I might not have been sure they were meat. And as they soaked in the sauce they got softer, until the last one was more like eating boiled oatmeal than meat. In my opinion the combination of ground beef and white wine/lemon sauce did not really work. What should have tasted like beef came out tasting like chicken picata. The cheese grated onto the meatballs was so overwhelmed by the sauce that I literally couldn't taste it at all. The smell of the sauce was so strong I could not detect any smell of meat.
On the good side, the malbec and the bread with the meatballs were GREAT. I also tried the white Bordeaux and it was pretty good.
Final note: my bill for two glasses of wine and 4 meatballs came to $30 and change. And that was at happy hour prices.
1610 S Congress Ave, Austin, TX 78704
1610 S Congress Ave, Austin, TX 78704
I think the atmosphere and food are very strong. its pretty small, but if you go solo or with one other you can usually slide in somewhere without too much difficulty. the plates are small and high end but when I have been they usually mostly deliver. I'm not a big wine geek, but those I've been with that are seem to find stuff they dig. the service is super friendly and the chef, zach produces a lot of punch for such a small kitchen.
This was a regular spot for me for a bit. should get back over there.