Y’all this summer is flying by! Serioulsy why is there all this talk of Back to School and fall? Here in Austin we’ve just really hit our stride with oppresively hot weather and humidty that’ll make your head spin. I just got back from Denver this weekend and it was really hot there too. So I guess if you have kids then you’re about to get into the fall swing, but for the rest of us, there is still plenty of summer to enjoy!
I say summer because when its hot my eating habits change a bit. I lean away from the heavy pastas (which I love, love, love) and more towards fresher fare, which often includes lots of ceviche, oysters and my newest love: fish dip! What! Yeah. I know. I don’t why someone, sometime decided to call this wonderful dish with such a name. Fish dip doesn’t really sound that appealing to me, if I am being totally honest, like I am right now. In fact, I passed right over it on the menu at Monger’s Market + Kitchen. It wasn’t until my friend ordered it and it appeared at the table did I become interested. I thought it would be some kind of minced fish from a can of questionable circumstances. But instead arrived a fresh little creation of smoked fish decorated with pickled fresno chiles. It totally changed my mind about fish dip!
Since Mongers changed my mind about fish dip, I wanted to give you a little menu tour of one of the best little places to cool down right now! From their #roseallday to some lovely rieslings and everything else you’d want to drink, it’s the perfect happy hour spot. Why? Because hello they have a parking lot! And plus, you can totally stick around until dinner time. I’ve grabbed lunch there and they have brunch too!
Upon entering the cozy looking cottage, you’ll immediately feel like you’ve been transported to a beachy fish house and you’ll totally get why happy hour could easily turn into dinner here. They also have a market where you can pick up fresh gulf seafood to make at home! Keep scrolling for lots of foodie photos!
Clam chowder with kennebec potatoes and MMK bacon
Smoked fish dip with pickled fresno chile, radish and celery
Gulf Red Snapper with spring peas, morels, chervil cream, pea greens salad
“Angels on Horseback”crispy oysters, pork rillette, raisin rhubarb, pecan crème fraîche
PEI mussels with andouille, fennel, tomatoes, toast
Pork Cheeks dry cider braised, sunchoke thyme pureé, brussels sprouts
Crab Cake “sammy” with fried green tomatoes, tartar sauce, apple-jalapeño slaw
Short Rib blue cheese, caramelized spring onion, arugula
Fish Tacos crispy red snapper, cabbage, chipotle crema, cilantro, gallo pinto, jicama salad
Fish BLT smoked bacon, chile aioli, heirloom tomatoes, butter lettuce
Barnegat scallops 25 arugula, almond pesto, braised fennel, grapefruit
44 Farms Chuck Steak hondo creamed corn, lollipop kale, jalapeno chimichurri
Low Country Benedict crab cake, black pepper biscuit, old bay hollandaise, skillet potatoes
Smoked Grouper Omelette button mushrooms, mornay, scallion
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