Zagat GOOGLE INC Travel & Local

Free App on Google Play

View

Coming Soon

Bar Mirabeau to Relaunch as Tapasitas

By Megan Giller
August 22, 2013

Though chef Parind Vora’s café concept on West Sixth Street is only a year old, the chef is completely reconceptualizing the restaurant. Starting at the end of September, Vora plans to relaunch Mirabeau as Tapasitas, a global-style tapas restaurant.

“Austin is underserved as far as the types of restaurants I would like to go to,” Vora told us. “And I go to Spain once a year, minimum.” The chef wants to bring the feeling of Spain to Austin, though the menu won’t be completely traditional. Think $6 small plates like tortilla españa with roasted red pepper aioli; crab cakes with salsa roja, pico de gallo and queso fresco; and plenty of meat skewers (grilled pork with sriracha aioli and fried spinach) as well as Indian-influenced fare like spicy caramelized Brussels sprouts vindaloo; veal sweatbreads tikka masala; and mango-black pepper flan.

Based on our recent experience at Vora’s upscale Restaurant Jezebel (we still can’t stop thinking about the expertly tender quail stuffed with eggplant), we’re excited to try the chef’s take on global cuisine. Plus, as the restaurant gains steam, Vora says he’ll start to include bits and pieces from Jezebel in the form of exotic meats and techniques.

But why the shift? “We tripped and fell on our face, and we need to fix it,” Vora told us. The new concept will be under new management and is headed up by Jezebel sous chef Jessica Wagnon, with Vora behind the menu. The drink menu will also change, with more-affordable cocktails and beer (hint: $2 Lone Star tallboys are even in the cards). The décor will be considerably different as well, and Vora promises better signage and branding.

Take note that tapas are just for dinner. Strangely, the lunch menu will stay the same, featuring the New American cuisine that it currently serves.

 
Stay in-the-know with our weekly Austin newsletter.
 

Explore related content:

comments powered by Disqus