Grilled Redfish at Mettle
Chef Andrew Francisco gives us a preview of cooler weather, pairing grilled redfish with roasted pears and carrots on a bed of honey aïoli, garnished with fresh cilantro and pickled cucumber. And what would dinner be without a starter of Francisco’s unique vegan chicharrones, served with salsa verde and roasted orange salsa? We’ll meet you there.
507 Calles St.; 512-236-1022