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.

By Tolly Moseley

What Our Expert Scouts Say

Tolly Moseley Scout

Joined 1 year ago

April 07, 2013

"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.

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Amber Deitrich Scout

Joined 3 years ago

January 14, 2013

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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Bar Mirabeau

Bar Mirabeau

What Our Expert Scouts Are Saying

What Our Expert Scouts Say

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