Sometimes a restaurant is a scene; sometimes a restaurant is a dish; and sometimes a restaurant is a revelation. Intero is a revelation.
Author: Robert E. Mace
iceland for austinites
We freakin' love the country after a magical first trip to see our favorite band, gusgus, perform at Iceland Airwaves.
veracruz all natural
The tacos are visual and culinary works of art with savory ingredients piled atop slightly puffy, housemade tortillas (get a fork!).
be more pacific: filipino kitchen and bar [closed]
In the immortal words of General MacArthur as he retreated from Japanese forces in the Philippines: “I shall return!”
trejo’s tacos (LA)
Who knew that such a bad boy could sling up such good tacos?
barley swine
Barley Swine's chef and owner, Bryce Gilmore, has been a James Beard finalist half a dozen times, and for good reason: This is world-class locavoring with immense attention to taste, presentation, and delivery.
gus’s famous fried chicken
Gus’s has a downhome, divey comfort to it: this ain’t no fancy pants your-water’s-gonna-cost-you-$8.50 kinda place. This also ain’t no I’m-gonna-get-a-salad-cause-I’m-trying-lose-weight-and-I’m-worried-about-my-gall-bladder kinda place either. Nearly every damned thing in here is fried, and if it ain’t fried, it’s swimming in cheese the color of post-nuclear Armageddon.
eldorado cafe
...based on the peak-time waits and rave reviews, the Frieds have expertly arranged the perfect array of ingredients to create a successful neighborhood destination restaurant.
h is for holy roller [closed]
Holy Roller is comfort food for the formerly-punk/now-aspirational class, serving up biscuits, booze, and attitude. Since we fit that demographic to a (perfectly distressed) T(-shirt), we felt quite at home with rocket salad, biscuits, tasty mixology, a soundtrack of throbbing hardcore, and Saint Iggy anointing us with a scowlful "Good Morning."
g is for gabriela’s
The gorgeous koko-like glamour shots of the dishes on their web page don't match the lack of glamour of the space. But when the food arrived, we were quickly reminded of the old adage "you can't judge a cookbook by its cover."




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