Category: Food + Drink

Come along as I explore the culinary landscape, whether it’s the best new restaurant in town, a hidden gem, or a recipe I’m obsessed with in my own kitchen. This category is for food lovers, recipe testers, and anyone who believes that good taste is as much about experience as it is about flavor.

Celebrate Mother’s Day with an Elevated Brunch at Hilton Austin’s Cannon + Belle

Posted on by Alyse Nicole

Celebrate Mother’s Day with an Elevated Brunch at Hilton Austin’s Cannon + Belle

As Mother’s Day approaches, it’s time to plan a special celebration for the incredible women in our lives. This year, Hilton Austin’s Cannon + Belle is pulling out all the stops with an elevated brunch experience that promises to be both memorable and delicious. On Sunday, May 11, 2025, 10am to 2pm, guests can indulge in a lavish buffet curated by Chef Gereamy Cater, featuring a delightful array of dishes, craft cocktails, and live music, all designed to make this Mother’s Day truly special.

Cannon + Belle is renowned for its commitment to local cuisine and elevated spirits, making it the perfect venue for a festive brunch. The menu is a feast for the senses, showcasing a variety of mouthwatering options that cater to every palate. Guests can look forward to delectable quiches, crisp waffles, seasoned potatoes, and an assortment of savory breakfast meats. For those looking for a touch of elegance, the prime rib-carving and made-to-order omelet stations add a personalized flair to the dining experience.

photo credit: Cannon + Belle

No brunch is complete without a sweet finish, and Cannon + Belle does not disappoint. An assortment of fresh pastries and decadent desserts will be available, ensuring that every guest leaves with a satisfied sweet tooth. To complement the culinary delights, a selection of colorful brunch cocktails and a build-your-own Bloody Mary bar will be on hand, allowing guests to customize their drinks to their liking. And as a special treat, all moms will be greeted with a mimosa upon arrival, along with a beautiful rose and a sweet treat to take home, making them feel cherished and appreciated.

“Whether you are visiting from out of town or you are a local treating that special person in your life, Cannon + Belle is the place for Mom to be this season,” said Chef Gereamy. His enthusiasm for creating a memorable dining experience shines through in the carefully crafted menu, which is designed to celebrate the essence of Mother’s Day.

photo credit: Cannon + Belle

Justin Sugerman, the food & beverage director at Hilton Austin, echoes this sentiment, stating, “This holiday is a great way to celebrate the special women in our lives. While our buffet is certainly intended to make the day memorable, we hope that anyone who appreciates a chef-curated brunch experience will dine with us on Mother’s Day.”

The Cannon + Belle Mother’s Day brunch is priced starting at $85 per person, a worthwhile investment for a day dedicated to honoring mothers. Reservations are highly recommended, as this event is expected to draw a crowd eager to enjoy a unique and festive brunch experience.

For those looking to celebrate Mother’s Day in style, Cannon + Belle is the destination to be. Reservations can be made through OpenTable or by calling the restaurant directly at 512-493-4900. Don’t miss out on this opportunity to treat the special women in your life to an unforgettable brunch experience this Mother’s Day!

Experience Culinary Excellence at A Taste of New England

Posted on by Alyse Nicole

Experience Culinary Excellence at A Taste of New England

Get ready to indulge your senses at the highly anticipated A Taste of New England culinary event, returning to the stunning slopes of Stowe, Vermont, August 14 – 16, 2025. Hosted by Spruce Peak in partnership with The Lodge at Spruce Peak and media partner Yankee Magazine, this three-day extravaganza promises an unforgettable experience featuring celebrated chefs, exquisite wines, and locally sourced fares.

A Culinary Journey Through New England

This year’s event showcases an impressive lineup of renowned chefs from across New England, each bringing their unique culinary flair to the table. Guests will have the opportunity to savor creations from Vermont’s own Chef Robert Smith of Starry Night Cafe, Chef Cara Tobin of Honey Road & The Grey Jay, and Chef Justin Dain of Oakes & Evelyn. Additionally, culinary talents from Connecticut, New Hampshire, Rhode Island, Massachusetts, and Maine will join the festivities, ensuring a diverse and rich culinary experience.

 

Chef Douglass Williams at A Taste of New England | photo credit: Sarah Salvasco

A Taste of Vermont: Kickoff Dinner

The festivities kick off on Thursday, August 14, with “A Taste of Vermont” dinner at the Tipsy Trout restaurant, located within The Lodge at Spruce Peak. From 6pm to 9 pm, guests can enjoy a curated five-course meal crafted by Executive Chef Sean Blomgren, alongside local chefs. This intimate dining experience will highlight the best of Vermont’s agricultural bounty, setting the stage for a weekend of culinary delight.

First Taste: A Celebration of Small Plates

On Friday, August 15, join us for “First Taste”, an evening dedicated to small plates and perfectly paired wines from Vermont Wine Merchants. From 5 pm to 8 pm, guests can mingle with celebrated chefs, including Spruce Peak’s own Executive Chef Sean Blomgren and Executive Chef Seth Gallant from The Club at Spruce Peak, while sampling a variety of delectable dishes.

 

Wine tasting at A Taste of New England | photo credit: Sarah Salvasco

Chef Collaboration Dinner: A Grand Finale

The weekend culminates on Saturday, August 16, with a spectacular Chef Collaboration Dinner. Starting with a cocktail reception at 5:30 pm, guests will enjoy a collaborative dining experience featuring chefs from across New England. The dinner, set to begin at 7 pm, will showcase New England-sourced ingredients and expertly paired wines, creating a memorable culinary experience that celebrates the region’s rich flavors.

Tickets and Accommodations

Tickets for A Taste of New England are available via Eventbrite, with two-day passes starting at $397 and three-day passes at $581 plus taxes and fees. Single-day and a la carte tickets are also available, offering flexibility for attendees.

For those looking to extend their stay, The Lodge at Spruce Peak offers luxurious accommodations with breathtaking mountain views and easy access to a variety of outdoor activities, including golf, hiking, and paddling.


Join Spruce Peak for an Unforgettable Experience

Don’t miss out on this incredible culinary celebration that highlights the best of New England’s food and wine scene. Whether you’re a food enthusiast or simply looking for a unique getaway, A Taste of New England promises an enriching experience filled with flavor, creativity, and community.

For more information and to purchase tickets, visit the official event page.

W Austin Unveils Stunning Transformation: A Celebration of the Cap City’s Music and Nature

Posted on by Alyse Nicole

W Austin Unveils Stunning Transformation: A Celebration of the Cap City’s Music and Nature

W Hotels, a member of Marriott Bonvoy’s extensive portfolio, just completed a breathtaking transformation of W Austin, a cornerstone of downtown Austin’s vibrant culture.

This multi-million-dollar renovation not only enhances the hotel’s luxurious offerings but also pays homage to the city’s rich musical heritage and stunning natural landscapes.

A New Era for W Austin

The reimagining of W Austin introduces a polished design aesthetic, elevated guest rooms, and dynamic dining experiences that reflect the essence of the “Live Music Capital of the World.” According to George Fleck, Senior Vice President and Brand Leader of W Hotels, “W Austin embodies our signature, unconventional approach to luxury, offering an experience as vibrant as the city itself.”

This transformation is more than just a facelift; it’s a thoughtful integration of Austin’s urban energy with world-class hospitality. Guests can now enjoy the all-new Serenade American Brasserie, the 2nd & Roast coffee shop, and the Blue Room cocktail bar, alongside a reimagined Living Room lobby that serves as the heart of the hotel.

The Living Room: A Hub of Energy

The Living Room has been redesigned to reflect Austin’s ever-evolving rhythm. The centerpiece—a stunning gold bar inspired by the fluid lines of a trumpet—creates a space that transitions from a serene daytime retreat to a lively nightlife venue. Here, guests can enjoy live performances from both emerging and established artists, handpicked by the hotel’s Music Curator. This unique feature reinforces W Austin’s commitment to celebrating music and community.

standard bathroom

Luxurious Guest Rooms with a Local Touch

W Austin now boasts 251 stylishly designed guest rooms, including 32 luxurious suites. Each room is a tribute to Austin’s vibrant culture, featuring rich textures and bold colors that echo the city’s live music scene and natural beauty. Guests can unwind in rooms adorned with deep greens, hardwood floors, and stunning views of Lady Bird Lake. The walls are decorated with concert photography by renowned Austin City Limits photographer, Scott Newton, immersing guests in the local music scene.

For those seeking the ultimate luxury experience, the hotel offers four premium suites, including Penthouse I, which features panoramic views, a marble-clad bathroom, and a separate living area—ideal for hosting social gatherings.

Serenade

Culinary Excellence at Serenade American Brasserie

At the helm of the new Serenade American Brasserie is Chef de Cuisine Johnny Ray Stinebaugh, who artfully blends Texan flavors with classic brasserie techniques. The menu showcases local ingredients, with standout dishes like Duck Confit and Blue Crab Benedict, ensuring a memorable dining experience. Guests can savor their meals on the patio while enjoying views of the iconic Austin landmark, the Willie Nelson statue.

A Hidden Gem: The Blue Room Cocktail Bar

For cocktail enthusiasts, the Blue Room offers a luxurious, by-reservation experience. With its midnight blue decor and gold accents, this intimate bar features expertly crafted cocktails by Austin’s finest mixologists. Signature drinks like the Desert Wish and NOLA provide a perfect way to unwind after a day of exploring the city.

Conveniently Located for Adventure

W Austin is strategically situated adjacent to the iconic Austin City Limits Live venue and just two blocks from the scenic Town Lake hike and bike trails. This prime location allows guests to immerse themselves in the spirited culture of Austin, whether they’re enjoying a morning coffee at 2nd & Roast or attending a live music event.

Experience the New W Austin

W Austin is more than just a hotel; it’s a gateway to the authentic Austin experience. With its stunning transformation, the hotel invites both locals and travelers to come together and celebrate the vibrant energy of the city.

To book your stay or make a reservation at one of the hotel’s dining venues, visit W Austin’s website and follow along on Instagram and Facebook for the latest updates. Experience the perfect blend of luxury, music, and nature at W Austin—where every stay is a celebration of the city’s unique spirit.

Blood Orange Rum Margarita

Posted on by Alyse Nicole

Blood Orange Rum Margarita

 

Welcome to Saturday Sips which showcases cocktails made with Texas based wine and spirits.

 

 

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Every week, I check the new H‑E‑B ad to see what fruits have been added. Last week, I noticed they now had blood oranges. I’ve never had a blood orange, but I’ve always been intrigued by their dark, almost red flesh. So I decided to give them a try.

I also recently got a new rum I’ve never tried before called Hera Tropical Rum. This rum is made right in Austin by rap artist and innovator Anastasia Hera. The all natural rum is brightly flavored with notes of banana and coconut.

I don’t know why, but something inside me said, “Make a cocktail with the oranges and rum!” So, I did. I almost instantly knew I wanted it to be something like a margarita. So, I searched our liquor cabinet and fridge to see what we already had that would work. Then I checked the grocery store online for blood orange flavored things.

At home, we had orange liqueur, lime juice, and of course the rum. So the base was looking good. I then ordered the blood oranges and blood orange Italian soda to round the recipe out.

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Blood Orange Rum Margarita

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5 from 2 reviews

  • Author: Alyse Nicole
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 drinks
  • Category: Drinks

Ingredients

  • ¼ cup granulated sugar
  • 1 blood orange
  • 2 oz Hera Tropical Rum
  • 1 oz orange liqueur
  • 4 oz Italian soda
  • 1 oz lime juice

Instructions

  1. Wet glass rim, and dip in sugar. Slice blood orange and wet glass rim with slice. Pour sugar on saucer, and dip glass's rim in the sugar.
  2. Add ice and all liquid ingredients to shaker. Shake. Fill the shaker with ice, and add the rum, liqueur, soda, and lime juice. Place the lid, and shake for about 30 seconds.
  3. Add ice to glass. Strain drink into glass. Remove strainer cap from shaker. Fill sugar rimmed glass with ice, and strain shaker contents into glass.
  4. Garnish with orange slice. Finally, place orange slice from earlier on glass rim for garnish.

Gather Your Ingredients

So, before we start, let’s get all our ingredients in one place. You’ll need

• tropical or white rum

• orange liqueur

• lime juice

• blood orange Italian soda

• blood oranges (mostly for garnish)

• sugar

• and ice

I’m a sugar rim girl. So, that’s how I made this cocktail, but I was tempted to try some pink Himalayan sea salt just for looks. If you prefer salt on your margarita, try it out, and let me know how it is. 

Rim Your Glass

Take a saucer (small plate), and pour about a quarter cup of sugar on it. You can use more or less, depending on how many drinks you’re making. Then, thinly slice an orange, and use one of the slices to wet the rim of the glass. I like to go down further where my mouth will be on the glass to give it a little razzle dazzle and to get some extra sweetness while I drink.

After wetting the rim, dip the rim of the glass in the sugar, applying to more areas as needed. If you wet the side of the glass, be sure to roll that section in the sugar as well. Now, let’s make this drink!

Combine the Liquids

Fill a shaker with ice. Then add the rum, liqueur, soda, and lime, in that order. Place the lid on the shaker, and shake it for about 30 seconds. You’ll know it’s ready when the frost appears on the shaker and your fingers start to freeze. lol

Pour Your Drink

We’re almost at the finish line! Take your sugar rimmed glass and fill it with fresh ice. Afterwards, remove the strainer cap from your shaker, and strain the drink into your glass. Depending on the type of glass you used, this will make one to two drinks. Lastly, just place the orange slice you used earlier on the rim of the glass, and enjoy!

After adding everything together and taking the first sip, I knew this would be a staple hosting cocktail in our home until further notice. The way the flavors mix and mingle, while still uniquely standing out from each other is true magic! hope you enjoy it as much as I did. If you try it, tell me what you think and if you’d change anything. Happy sipping!

Thank you for checking out my recipe! Let me know how it turns out for you and if you’d customize it at all. Find the rest of the Saturday  Sip series here.

Easy One Pan Breakfast Casserole

Posted on by Alyse Nicole

Easy One Pan Breakfast Casserole

 

This one pan breakfast casserole with sausage is very easy, and you can easily customize it by adding other ingredients. The sausage almost makes a crust at the bottom, giving your taste buds a nice surprise! 

 

 

Last weekend, my husband asked if I could whip up some breakfast for us and my mother-in-love, who’s visiting us. I knew we had some eggs we needed to get rid of, and we just bought sausage on our last grocery trip. So, I had the idea to make some kind of quiche. Mind you, I’ve never made a quiche before. So once I saw the time it took, I decided to go another route, making a quiche-like dish, which I settled on calling a casserole.

To lock in my idea, I scoured the fridge to see what all I could add. What I found was shredded cheese, campari tomatoes, and a bit of salsa, I liked where this was going and didn’t want to make it too complex. So, I settled on those ingredients. Making this was basically a shot in the dark since I was just winging the whole thing, but luckily, it turned out great, and was hubby and mother-in-love approved.

I finished the meal by just making a slice of toast for each of us, and I made us a Pineapple Fizz, which is just pineapple juice and Sprite. You can also substitute the Sprite for ginger ale, or you can add sparkling wine for a fancy mimosa. 

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One Pan Breakfast Casserole

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This one pan breakfast casserole with sausage is very easy, and you can easily customize it by adding other ingredients. This dish would be perfect for breakfast or brunch!

  • Author: Alyse Nicole
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 people
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 8 oz sausage (choose your spice level)
  • 6 large eggs
  • ½ cup mild salsa
  • 2 campari tomatoes
  • ½ cup shredded cheddar cheese
  • seasoning (to taste)

Instructions

  1. Heat pan and add sausage. Set burner on medium high heat, and place plan on burner. Once the pan is hot, add sausage.
  2. Cook sausage until brown. Break the into crumbles with your preferred cooking utensil (I used a spatula), and cook the sausage until brown.
  3. Beat and season eggs. While the sausage is browning, beat eggs and add your preferred seasoning. I used Sooo Matcha Soul seasoning from Caribreoso Flavor Boutique.
  4. Add eggs to pan. Add eggs to pan with sausage, distributing them evenly. Then let them cook for a few seconds.
  5. Add salsa and tomatoes and let cook. Evenly pour salsa. Then add tomatoes, and let cook for 5 minutes, never stirring the ingredients.
  6. Preheat oven. While the casserole cooks, preheat oven to 400°.
  7. Add cheese, and place casserole in oven. Sprinkle ½ cup shredded cheese on top of casserole, and place casserole in the oven, cooking for 15 minutes.
  8. Cook 15 minutes then in 5 minute intervals until done. Check after 15 minutes. If the eggs aren't fully cooked, continue to cook in 5 minute intervals until done. I cooked mine for 10 additional minutes following the initial 15 minutes.
  9. Slice and serve immediately. Remove from oven, slice into eighths, and immediately serve.

I also recommend making this one pan breakfast casserole for brunch. It’s very easy and relatively fast to put together and cook. You can even make different variations for your breakfast and brunch guests to have  options. I plan to add spinach in the future to see how that meshes. The options are virtually limitless for this dish!

 

 

 

 

Thank you for checking out my recipe! Let me know how it turns out for you and if you customize it at all.

 

Hard Blueberry Lemonade

Posted on by Alyse Nicole

Hard Blueberry Lemonade


Hey y’all!  Welcome to my new series, Summer Sips, where I will share cocktail recipes featuring local or up-and-coming wines and spirits. Not to worry, though. If these brands aren’t available near you, there are other alternatives.

So lately, we’ve been regularly keeping alcohol stocked in the house, partly due to being partnered with a few brands, and partly from us actually purchasing it. Because of the increase, though, we’ve been getting more creative with our recipes. Then I thought why not share them with you!

Today’s recipe will be a hard blueberry lemonade made with Bomade vodka, a lemonade vodka infused with organic lemons, that recently became available in the Austin area. Oh, and did I mention it’s Black owned? This vodka is so smooth and light that it’s almost dangerous! The refreshing lemon flavor helps the vodka effortlessly blend with most mixes. To get your hands on a bottle, click here to check its available locations or to request it in your area. Now, let’s get to the recipe.

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Hard Blueberry Lemonade

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This is a simple, refreshing drink to end an evening or to serve while entertaining. You can also interchange the berries and sparkling water to make it your own.

  • Author: Alyse Nicole
  • Prep Time: 1 minute
  • Total Time: 2 minutes
  • Yield: 1 glass
  • Category: Drinks

Ingredients

  • ¼ cup blueberries (rinsed)
  • ice
  • 2 oz Bomade vodka
  • 1 can Sanpellegrino Limonata sparkling water
  • garnish (optional)

Instructions

  1. crush bluberries In a highball glass, add blueberries. Then crush blueberries with wooden spoon.
  2. add ice Fill glass with ice.
  3. add vodka Pour Bomade vodka over ice.
  4. fill with Sanpellegrino Finally, fill rest of glass with Sanpellegrino.
  5. stir Lightly stir with wooden spoon.
  6. garnish You can stop there, or you can garnish the drink with mint.

Once when I made this, I had a little peppermint left in my garden, one of the only plants that actually grew. So, I just added that for a little razzle dazzle.

Now all that’s left is to sit back and enjoy. Get you a good book, turn on some mellow tunes in the background, and take in the vibes.

Thanks for tuning into my first Saturday Sip! I hope you liked the recipe. If you tried it, let me know. If you post it on social media, be sure to tag me @alysenicole85 and @bomadetexas for a shout out! Bye bye for now. See you at the next sip!

 

 

 

 

Lutie’s Garden Restaurant

Posted on by Alyse Nicole

Lutie’s Garden Restaurant

 

If you read my last post, you know that we had a staycation at the Commodore Perry Estate during the July 4th long weekend. Unfortunately, William and I didn’t get to eat at Lutie’s during that stay because the restaurant is only open Wednesday through Sunday, and we were only at the resort overnight on Monday. Luckily, though, I was able to return Wednesday to try Lutie’s. Continue reading for a look inside one of the most beautiful, sought after restaurants in Texas, Lutie’s Garden Restaurant.

 

 

Lutie’s Garden Restaurant is named after the Lady of the original Comodore Perry estate, Lutie Perry. She was known for her beautiful garden as well as hosting Gatsby level gatherings, from dinner parties to soirees. So this restaurant is a breathtaking homage to her.

 

The Interior

As soon as you open the door, you’re engulfed by the lush green décor, including a mixture of live and artificial plants hanging from the latticed ceiling. While there is lighting, the restaurant is mostly lit by the sunlight entering two enormous walls of windows. After sunset, the chandeliers and pendant lights take over.

Lutie’s may also have the most beautiful bar I’ve ever seen, with its gold trim around cream and glass shelves, the green velvet rollback barstools, and chandeliers on either end that almost feel like floral arrangements.

Seating is a mixture of booths and tables, as well as outdoor seating on the patio that overlooks the sunken garden. I arrived promptly at 5pm (actually before then), at opening time. So I was the first patron seated.

I was taken to a table for two near the windows and had the perfect view to admire the entire restaurant, both indoors and outdoors. The food is served on antique ceramic dishes with gold flatware, and guests are offered their choice of still or sparkling water. Since this is still during cautionary times due to COVID, menus are still digital.

 

The Menu

Here’s the thing. Lutie’s menu is a bit different from what you may be used to. There isn’t an appetizer, salad, or entrée section. Instead, the food is listed from the smallest to largest dish, ending with a 2 pound aged ribeye steak. The menu also changes regularly, depending on what fresh ingredients are available. So there isn’t really a menu available online to peruse beforehand.

The entire menu is explained to you upon arrival, and every dish is described in detail. My server, Candace, said they suggest 2-3 dishes per patron, consisting of two smaller items and one larger item. There are also several shareable dishes.

 

My Meal

I started with a cocktail, the very flavorful Indigo Kick (all specialty cocktails are $17). Its ingredients include vanilla infused Kettle One vodka, blackberry, basil shrub, local honey, ginger beer, and lemon. I used it as a palate cleanser between dishes. For my meal, I chose 3 dishes, the corn falafel ($9 for 3 falafels), the barbecued scallops ($30 for 2 scallops), and the green dish ($18).

The corn falafel was tasty. It was crispy on the outside and nice and soft on the inside. The tangy sauce drizzled on top was a nice surprise for my taste buds.

The barbecued scallops were insanely good! It had several contrasting flavors and was cooked perfectly. The purple daikon relish also gave it a nice little crunch.

Finally, the green dish was also exceptional and nothing I would’ve ever thought of creating. The ingredients for this dish change, depending on what’s in season, but as of July 5, 2021, it consisted of roasted summer squash topped with mixed greens and feta cheese, all covered in a green sauce with a dash of sea salt. If only I knew what the green sauce was made of, I’d definitely try making this at home.

Everything had a great combination of contrasting flavors that made them stand out and keep me excited for the next bite. The three dishes were also just enough to fill me up.

 

Dessert

Of course, I saved room for dessert! I ordered the chocolate shaved ice ($12), which is layered from bottom to top with dark chocolate ice cream, chocolate shaved ice, vanilla Chantilly, and cocoa nibs. 

Now, I’m not a chocolate ice cream fan, but something said try it, and I’m glad I did. The different textures are a lot of fun in your mouth. The chocolate did start to take me over close to the end, but the vanilla Chantilly calmed it back down. It almost reminded me of tiramisu with a crunch. Then Candace, my server, said someone described it as a fancy fudgesicle, and they were absolutely right!

 

Final Thoughts

Lutie’s Garden Restaurant is hands down the most beautiful restaurant I’ve ever visited, but it’s also very down to Earth. The servers are quite attentive and go out of their way to make sure you  fully enjoy your visit. The presentation of each dish was top tier, with nothing out of place. You definitely receive the full 5 star experience from arrival to your last bite (or sip).

I recommend everyone dine here at least once. You’re unlikely to experience anything like this anywhere else.

 

 

 

 

 

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The Backspace Anderson Lane

Posted on by Alyse Nicole

The Backspace Anderson Lane

 

I’ve been trying to branch out from my go-to’s and explore new restaurants. So, last week we visited The Backspace Anderson Lane, the sister restaurant to The Backspace, Austin’s first Neapolitan pizzeria. These restaurants are under the umbrella of Parkside Projects, which is comprised of several local restaurants and venues in Austin. 

The Backspace Anderson Lane serves Neapolitan pizza (of course), antipasti, pasta, paninis, and many other Italian dishes. Read below to see what we tried, including pictures to lure you in.

 

First Impressions

When arriving at the restaurant, you enter it from the back side of the building. Get it, the backspace? There’s a nice small outdoor sitting area near the door and cool painted signage on the wall with neon lights of a pizza being flipped (top picture).

Upon entering, you’re welcomed by the hostess, who is kind enough to give your husband a disposable mask because he forgot his at home. To the right, there’s a private dining area with banquet style tables. Straight ahead is the bar, kitchen, brick oven, and a shelf featuring the many Italian wines served there. Then, to your left is the seating, which is a mixture of booths and tables.

There’s a very nice ambiance inside, which is definitely matched by the food offerings. This isn’t your everyday pizzeria after all. I mean, you don’t have to be dressed up as much as I was, but I feel it calls for at least a polo shirt or blouse, depending on your preference.

Though there’s a bar, the restaurant is still family friendly. Case in point, there was a young lady celebrating her 13th birthday with her family and friends while we were there.

I love that the pizzas are made out front where you can see the artistry in action. Also, pretty funny to me, my favorite aspect was the water glasses made from old wine bottles. Enough of the visuals, though. Let’s get to what you really want to know. How was the food?

 

caesar salad

crispy calamari

William (my husband) started with a caesar salad, and I had the crispy calamari. I tasted his salad, and he tried the calamari. Both were delicious!

Usually when I think of a caesar salad, I just think of lettuce, parmesan, croutons, and caesar dressing. So, I was pleasantly surprised to see this colorful medley. The calamari included the typical calamari rings as well as mini octopi and was served with an Italian tarter sauce.

 

fettuccini

As I said, William had the fettuccini. So, here are his thoughts.

“It was very flavorful. The basil added a pleasant zing to each forkful. There  was a nice amount of pesto sauce. It wasn’t too much, and it wasn’t dry.”

 

the speck

I ordered the Speck pizza, and oh my goodness! The flavor combination was almost too good to handle, from the spinach and read onions to the calabrese chili and ham, it was a true party in my mouth! I will be honest, though. The chili almost had me, but I was able to come out victoriously. All in all, though, I’d absolutely recommend it.

 

tiramisu

Finally, there was the tiramisu, which I have to order whenever it’s an option, thanks to my oldest brother, Chef Tony Evans. May he rest in eternal peace.

In my opinion, tiramisu should be listed as one of the wonders of the world, and the one served at The Backspace Anderson Lane is top tier! The bottom wasn’t soggy, which I have unfortunately experienced elsewhere several times. The coffee flavor wasn’t overpowering, and the mascarpone was perfectly light.

My final thoughts overall are that this won’t be our last visit, and I look forward to trying other dishes in hopes that they’re all as delicious as these. If you have or haven’t been before, make this your next restaurant to visit. Dine in, and really take in the full experience and vibe.

 

*This was a hosted visit, but all thoughts are my honest opinions.

Peach Cobbler Pound Cake

Posted on by Alyse Nicole

Peach Cobbler Pound Cake

 

Some time last year (I think it was in the summer), we had the most delicious cake I’ve ever tasted, a peach cobbler pound cake! I’ve been trying to chase that high ever since. So, last Thanksgiving, I decided to try my hand at making it since we had basically all the ingredients because I already planned on making a regular pound cake. After a quick web/Pinterest search, I came up with this recipe.

I’m not big on the blogs that have an entire autobiography before getting to the recipe. So, I’ll save you the five minutes of scrolling lol. The recipe is right below.

 

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Peach Cobbler Pound Cake

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This is a fun and delicious twist on two classic desserts, a peach cobbler and a pound cake. There's a few extra steps for this, but it's definitely worth it in the end!

  • Author: Alyse Nicole
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Cuisine: American

Ingredients

Cake

  • 1 1/2 cups unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 3 tbsp brown sugar
  • 4 eggs (yolks separated)
  • 1 tbsp vanilla extract
  • 1/4 cup whole milk
  • 3 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 can (15 oz) sliced peaches in syrup (separated from syrup)
  • 3/4 cup syrup from the peaches
  • 1/4 cup whiskey (optional)

Glaze

  • 2 cups sifted powdered sugar
  • water, milk, or liqueur*
  • 1 tsp vanilla extract (or any flavor you want)

Instructions

  1. Geez! That was a lot, but now we can start.

Cake

  1. Combine brown sugar and cinnamon. Preheat the oven to 325°. In a small bowl, combine the brown sugar and 1/2 tsp of cinnamon.
  2. Coat the Bundt pan. Butter the Bundt pan, and coat it with the brown sugar mixture. This will give the outside of your cake the flavor and texture of a cobbler crust.
  3. Make peach mixture. In the medium bowl, add the peaches, 2 tsp of cinnamon, and 1/2 tsp of nutmeg. Mix it together, covering the peaches, and save for later.
  4. Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and the rest of the cinnamon and nutmeg.
  5. Beat egg whites. In the second small bowl, beat the egg whites until firm. Now place all these bowls to the side.
  6. Mix butter and granulated sugar. In the second large bowl, mix the butter and granulated sugar at medium speed until creamy and fluffy.
  7. Add wet ingredients to sugar mixture. Beat the egg yolks into the sugar mixture one at a time. Then mix in the vanilla extract and 3/4 cups of the peach syrup. (Alternatively, you can add just 1/2 cup of the syrup and 1/4 cup of the whiskey of your choice.)
  8. Slowly mix dry ingredients into wet ingredients. Slowly add the dry mixture into the wet mixture. Once it's mixed well, fold in the milk and egg whites.
  9. Pour into Bundt pan. Pour half the batter into the Bundt pan. Then add half the peach mixture. Next, fill the Bundt pan with the rest of the batter.
  10. Bake.Then let cool. Bake for 1 1/2 hour, checking with a toothpick at about an hour. Once the cake is done, remove it from the oven and let it cool in the Bundt pan for 10-20 minutes. Remember that the cake will continue to cook after it's removed from the oven. So don't leave it in longer than the recommended time.
  11. Top with peach slices. Once the cake is cool, remove it from the pan and place on a wire rack (a plate will also do) to continue cooling. Finally, place as many of the remaining peach slices that you'd like on top of the cake.

Glaze

  1. Add sugar to bowl. Place the sifted powdered sugar in the now empty and cleaned medium bowl from earlier.
  2. Add liquid. Whisk in whichever liquid (water, milk, liqueur) you choose, one tbsp at a time, until you reach the desired thickness.
  3. Add extract. Whisk in 1 tsp of the extract.
  4. Drizzle cake with glaze. Take the glaze, and slowly drizzle it over the cake to your preferred liking.

Notes

*If you use a liqueur, you can skip the extract.

 

The Glaze

photo cred: Friendship Bread Kitchen

Here’s the thing, I didn’t have on of the ingredients to make the glaze, the powdered sugar! So, I put regular granulated sugar in the blender to make something similar to powdered sugar. Remember that if you ever find yourself in the same situation!

Well, that’s it! You now have yourself a homemade peach cobbler pound cake! Would you change/substitute anything? What did you use for your glaze? Let me know below!

Find more recipes here!

 

Steubens Uptown Denver Colorado

Posted on by Alyse Nicole

Steuben’s Uptown in Denver, CO

Monte Cristo sandwich

gravy fries

eggs benedict

crispy Brussels sprouts

buttermilk pancake stack

cookie dough donuts with mini mimosa

 

While in Denver, we had the chance to visit  Steuben’s Uptown and try their Monte Cristo sandwich, among other things. They are following all the possible safety measures currently needed right now and have outdoor seating set up in a huge event tent with decor and heaters. You never even really notice you’re outside until a quick breeze comes through. Also, masks are required, unless you’re eating or drinking.

 

They started us out with their gravy fries, crispy Brussels sprouts, and cookie dough donuts (all of which were delicious). We also had mini mimosas, and let me tell you. I’m not sure I could’ve handled a full sized one. lol

The Meal

Now, for the Monte Cristo, it was everything I wished it would be! I’ve been longing for a good Monte Cristo since “Hey, You Gonna Eat or What” (yes, that was the real name) closed down in Austin, and Steuben’s filled my cup! It was deep-fried to perfection with not too much powdered sugar, and the raspberry preserve on the side sealed the deal. I’d highly recommend it if you get the chance to visit.

 

The other meals we ordered were the eggs Benedict, the Steuben’s burger, and the buttermilk pancakes stack. Everything was a crowd favorite and very filling. Be prepared to possibly get a to-go box. Thank you Steuben’s for your hospitality and great service! I can’t wait to visit in warmer weather.