Last night, I had my second dinner at Eden East, Sonya Cote’s new al fresco restaurant, located on Springdale Farm. The meal was, each time, outstanding and the setting, as beautiful as one might imagine, on a working East Austin farm.
Our Prix Fixe dinner, came with a complimentary cocktail, of grapefruit juice, Topo Chico, Deep Eddy Vodka, lime juice, and garnished with rosemary and a slice of shishito pepper. It was super light and refreshing to start the evening.
The first course, was Fresh Made Mozzarella with Heirloom Tomato Marmalade, Balsamic, Herbs and cherry tomatoes.
Next up was a savory Watermelon, and Cucumber Soup with Pickled Vegetables, and Chili oil. I expected the soup to be sweet from the watermelon, but it was savory, with a bit of kick from the chili oil. It was light and refreshing as well.
Next up was my favorite dish of the evening, simply titled Deviled Hen Egg with Rabbit Cioccoli, House Mustard.
Rabbit confit was made in to a patty, breaded and fried, and it was topped with deviled egg yolk, and garnished with chopped egg white, fresh herbs and house made mustard. It was amazing, and I hope to have this again some day.
The dish that followed was a Rocket Arugula Salad, with Candied Pecans, Texas Peach, and Strawberry Honey Viniagrette. The salad was a light and refreshing and the strawberry vinaigrette provided a slightly sweet balance to the peppery arugula.
After the salad came a palate cleanser, Tomato Sorbet, which was melting quickly in the warm air that we just drank it out of the bowl. It was cold and refreshing and everything a palate cleanser should be.
The sixth dish was a Sweet Corn Souffle with Oyster Mushcooms, and Creme Fraiche. The soufflé was shaped as a muffin, but light as could be and delicious.
The next dish was Smoked Goat Ribs with Rye Whiskey Peach Jam, and Gaufrette Potatoes. The Windy Hill Farm ribs were smokey and slightly sweet, and really good.
Last, but not least was an Angel Food muffin, with Lime Curd and Lime Zest. Another light and refreshing dish to end the evening.
This was one of the best meals I’ve had in a while, and the setting is one of my favorite places on Earth. The tables, made from reclaimed trees from the Bastrop fires, are beautiful; the lighting hangs from the trees, along with wind chimes that were silent last night in the still air. The seatings are staggered, to provide continuous service throughout the evening. The music was provided by Chris Denny, who sits backlit by the mobile kitchen, in which the chefs create this amazing food.
As darkness fell, the kitchen becomes one of the main illuminations on the farm, and you can watch the chefs cook and plate the food. I poked my head in to say “thanks” and they allowed me to snap their photo.
Eden East is BYOB, aside from the complimentary cocktail, but glasses and ice are provided to keep your libations cool.
As I visited the Springdale Farm farmstand this morning, Sonya’s team was arriving to begin prepping for dinner tonight. They picked up their order from the farmstand and walked it to their mobile kitchen, literally steps away. As I was getting ready to leave, they were putting goat ribs on the smoker for tonight.
Eden East is opening tomorrow for their first Brunch service, which I believe is sold out. They are booking in advance for dinner and brunch, so if you want to go, you need to make your reservation. It is by reservation only, through Open Table directly, or via the restaurant’s website.