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Cover 3 Combines Dining, Spirits and Sports


Even the kitchen at Cover 3 is cradled with sports screens.

Even the kitchen at Cover 3 is cradled with sports screens.

Food is filled with some amazing trios. There’s the classic combination of celery, onion and carrot in a mire poix, not to mention the divine Holy Trinity of Cajun cuisine that marries bell pepper, celery and onion.

A Chop House Burger cut in four.

A Chop House Burger cut in four.

To the folks at Cover 3 are introducing another trio: dining, spirits and sports.

The new restaurant and sports bar at 1806 N. Loop 1604 W. is offering sports lovers a chance to watch their favorite game with friends while enjoy a drink and a menu that runs from bar snacks, such as jerk chicken wings and chicken tinga nachos, to more substantial fare, including burgers, steaks and dishes that draw on comfort food favorites, including Brick Chicken Macaroni and Cheese, Rib-eye Steak Tacos, Chicken-Fried Beef Tenderloin and Green Chile Beef Enchiladas. Perhaps not quite as expected are a series of flatbread pizzas, a chilled Shrimp and Crab Tower, jumbo scallops in a wine and goat cheese sauce, and Hong Kong Salmon with shiitake mushrooms.

The exterior of Cover 3 on North Loop 1604 West.

The exterior of Cover 3 on North Loop 1604 West.

For dessert, don’t pass up the Big Ass Brownie, which seven of us could not finish off.

The space, which used to house Roaring Fork, has been revamped and opened up. A lengthy bar sits in the center of the space, surrounded by swirls of booths and tables, with an open kitchen off in a far corner. Look up and there’s a widescreen TV broadcasting sports of all varieties; for the recent opening, everything from baseball to poker filled the screens. On Spurs nights or maybe even during Cowboys games, if they play any better this fall, you can probably dive into your game from all 360 degrees.

The Big Ass Brownie

The Big Ass Brownie

Lunch brings a number of lighter dishes, while brunch on Saturdays and Sundays brings the likes of Eggs Tournedos with beef tenderloin, breakfast quesadillas and Stuffed Brioche French Toast.

In addition to a full bar overflowing with the cocktails of your choice, there’s an extensive wine list and plenty of local beers on tap, including selections from Branchine, Lobo and Ranger Creek.

Cover 3 is owned by Eddie V’s, which started both Wildfish and Roaring Fork. For more information, call (210) 479-9700.

 

 

 

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Drink In Some Eternal Bliss


Eternal Bliss

In celebration of the San Antonio Cocktail Conference, here are three cocktails to wet your whistle.

Eternal Bliss

Eddie V’s of Austin is serving this seductive sweetie just in time of Valentine’s Day.

2 strawberries
2 ounces Hendrick’s Gin
1 ounce St. Germain elderflower liqueur
3/4 ounce fresh lemon juice
1/4 ounce simple syrup
Rosé sparkling wine
Mint, for garnish
½ strawberry, sliced, for garnish

Build this cocktail in a shaker tin

Muddle strawberries.

Add ice, gin, elderflower liqueur, lemon juice, and simple syrup. Shake and pour into a rocks glass

Float a splash of rosé sparkling wine on top.

Garnish with a sprig of mint and a cut ½ strawberry.

Makes 1 cocktail.

From Eddie V’s

Cherry Margarcia

Cotton, a restaurant in Manchester, N.H., offers the following tips for making better martinis:

  • Chill your martini glass by filling it with ice cubes and water an letting it sit while you make the martini.
  • Fill a cocktail shaker with ice, then add all the liquid ingredients and skaes vigorously.
  • Empty the ice and water from the martini glass
  • Rim the glass with the appropriate rimmer — sugar, salt, etc.
  • Strain the contents of the cocktail shaker into the chilled martini glass.
  • Garnish and serve.

This margarita variation uses a splash of maraschino juice. You can also add lime, if you like.

2 ounces Patrón Silver tequila
1 ounce triple sec
1 ounce sour mix
Splash of maraschino cherry juice from a jar of cherries

You can certainly use whichever tequila you prepare and can also substitute Cointreau for triple sec. Fresh cherries make a nice garnish.

Mix the tequila, triple sec, sour mix and maraschino cherry juice in an ice-filled shaker. Pour into an iced martini glass rimmed with sugar.

Makes 1 cocktail.

From “Cotton’s: The Cookbook” by Jeffrey Paige

Limoncello and Mint Sparkler

“Limoncello, a liqueur made by steeping lemon peels in a neutral spirit, has long been a staple in the lemon-producing region along Italy’s Amalfi Coast, where it is usually served well chilled in the summer months. It offers even more of a lift when infused with mint and mixed with club soda and fresh lemon juice,” according to “Gourmet Today” edited by Ruth Reichl.

1 cup loosely packed fresh mint leaves
8 ounces (1 cup) chilled limoncello
1/2 cup fresh lemon juice (from about 2 lemons)
3 cups chilled club soda
Ice cubes
Fresh mint sprigs, for garnish
Lemon slices, for garnish

Combine mint and limoncello in a bowl and bruise mint by gently mashing with a wooden spoon. Refrigerate, covered, for 1 hour.

Pour limoncello through a fine-mesh sieve into a pitcher, pressing firmly on mint; discard mint. Stir lemon juice and club soda into limoncello, then add enough ice to fill the pitcher. Pour drink and ice into six 8-ounce glasses. Garnish with mint sprigs and lemon slices.

Note: The strained limoncello-mint infusion can be refrigerated, covered, for up to 2 hours.

Makes 6 cocktail.

From “Gourmet Today” edited by Ruth Reichl

 

 

 

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