Robert M.
Yelp
Second trip to Garbo's new Dripping location, this time with a party of four.
On the first visit, my review was comprehensive, taking into account (with weight) any changes in the venue and ambience but allowing for the fact that it was their grand opening. Some of that can be set aside this time, though I will say that service and our waitress were again superb. I had questions about the catch of the day, and she went out of her way to get answers.
Anyhow, this time is more about the food.
First, two of us ordered as an aperitif some of their fresh oysters. They were New England oysters and very fresh (the list changes almost daily, I would guess) and authentic. However, about a minute after they arrived, our entrees arrived too. So the hors d'ouvres really became by default part of the main course. And created quite a clutter on the table. It's a timing issue they have to cure if they're going to continue to offer fresh oysters.
Two of us ordered lobster rolls, Garbo's signature dish and the springboard from which they launched their growth in Austin. Our table chose the Connecticut treatment-- broiled and warm rather than cold. The lobster was very fresh, but there was a lot of roll and not a lot of lobster. Our two companions were slightly disappointed that there was a deficit of drawn butter in the serving. They asked for it and got it on the side. The fries on the side were very good and hand cut (contrary to what I expressed in my first review). But, next time, if we really want lobster, we'll skip the roll and just order that.
Another of the party had the fish and chips. As mentioned in my earlier scribbling, they are excellent as far as fish and chips go. Not to be dismissive, but it's a classic English pub dish that requires principally a good breading recipe and close attention to the deep fryer.
I had the market fish. The catch of the day was a pan cooked lake trout (steelhead to some). If cooked properly, steelhead is a fine, delicate meat, flakey and subtle. The chef did it justice, with only a light lemon butter glaze added. The tendency with steelhead, as with mahi mahi, is to use the fish as a vehicle for what the sous chef has concocted as a sauce. Garbos resisted that and respected the quality of the fish itself. Thanks. The jalapeño slaw beneath was adequate, but the asparagus side was tough and overdone.
So, it was a mixed bag of results for this second venture to the new Garbo's. We're learning what they do well. And what they don't. When what we want for the evening meal matches what they do well, we'll be back.