Tue-Thu: 4pm-11pm, Sat: 5pm-11pm, Fri: 6pm-11pm
‘Caprese’ Skewer, Fresh Mozzarella, Cherry Tomato + Basil with Balsamic Reduction, Gulf Oysters (6) on the ½ Shell with Mignonette, Lemon + Cocktail Sauce, Salmon Tartare, Spicy Mustard, Scallions, Capers, Sesame Seed Vinaigrette + Homemade Chips, Steak Tartare, Dijon Mustard, Red Onions, Capers, Egg + Crispy Shoestring Potatoes, Crab Balls, Petite Peekytoe with Sriracha Aioli, Pico De Gallo + Queso Fresco, Pei Mussels in a Spanish Chorizo - Jamon Serrano Broth, Octopus, ‘Pulpo a La Gallega’, Potatoes + Paprika, Atlantic Salmon, Chipotle Glazed Skewers with Chimichurri Pesto, Shrimp Skewers, Buffalo Sauce, Blue Cheese Remoulade, Shaved Celery, Baked Feta Skillet, Kalamata Olive, Shallot Compote + Grilled Baguette...
Reviews for Bar Mirabeau
The pedigreed names behind Bar Mirabeau is cause enough for reservations. Chef Parind Vora (who, ladies, just appeared in Austin Monthly's Bachelor Issue) wanted to open a restaurant that handmade everything, and we mean everything -- like juicing their own sugarcane -- so he brought like-minded culinary souls along with him. Bill McGrory IV (of Bobby Flay's Mesa Grill and Tom Colicchio's Craft Bar in NYC) and Michelle Antonishek (former Pastry Chef Instructor at Le Cordon Bleu College of Culinary Arts, not to mention Colicchio's former pastry chef at NYC's Gramercy Tavern) round out this star-studded kitchen, creating breakfast, brunch, lunch and dinner dishes to make your taste buds swoon. Let's talk about their lunchtime grilled pizzas, and specifically, one named "Are You Kidding Me?" Topped with bacon, pork belly, and pepperoni, it's aptly named.
"Bar Mirabeau" is somewhat of a misnomer, since of course, it's the kitchen (not the bar) that shines at this all-scratch, all the time outfit. And yet I fear folks out on some solid cocktails at Bar Mirabeau, dazzled as they are by the food, since they want to keep things simple -- just a glass of Chardonnay, so as not to overwhelm their palate. That's fine, but please promise me you'll make a date with their Mexican Mojito, a saltier version than the Cuban variety. Mixed with jalapeno and cilantro - and a conspicuous absence of sugar - it's the only way I want this drink now.
It's easy to drive past without noticing this spot, but it's worth the stop! Happy hour gets you discounted gulf oysters and a smattering of half off appetizers.
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