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Oh but children, we are not done yet! .
I was so happy to see David during the Stars Across Texas event last month serving a small version of this. .
I first tasted Chef Sandalios work.The buzz for David Bulls return to the Austin culinary scene started at least a year ago. .With my background in pastry, I quickly developed a sugary crush. .Textile in Houston last year, sadly on their closing night. .Chef Sandalio was nice enough to bring out my first dessert course at Congress so I could finally meet him in person. .I entered the restaurant through Second, a very modern looking space with a great people watching windows and deck. .The dense cake with the sweet jam turned into a fizzy symphony, kind of like strawberry shortcake champagne. .I love the combination of the delicate hamachi with the bitter punch of the grapefruit supremes and the creamy fat of the avocado but to be honest, Ive had it before. .I hope you got to taste it as well.Who would have thought oyster and tartare brought together with earthy truffle? .Every bite was the perfect blend of salty, sweet, xbox live gratis spill crunchy, smooth, bitter, spice, and umami. .Service was concerned without hovering and friendly without being overly familiar. .Besoin de plus dénergie et dun bien-être qui vous permettra de profiter de la vie à 100?Then I composed the perfect bite. .Campari flavored Pop Rocks. .No need to worry, Chef, I have no intentions of stalking you. .Great start to the evening.Almond cake topped with strawberry jam, green chartreuse ice cream, and- wait for it- Pop Rocks! .
Pat Sharpes review in the New York Times and booked a table towards the end of February. .