Comedor is as Delicious as it is Gorgeous
For a while there, new restaurant openings in Austin were getting truly ridiculous. It was becoming super difficult to keep up with all the eateries popping up all over town. And, we were developing a problem with the substance not matching the style (I won’t name names here, but I’m not shy about voicing my opinions about restaurants whose food and service don’t live up to its “Instagram-worthy” decor).
Although it took me waaaaaay too long to visit Comedor, Philip Speer’s sleek upscale Mexican restaurant on Colorado Street, thankfully—thankfully!—the experience lived up to the hype and the super gorgeous design.
Open since April, Comedor is truly beautiful. The building stands next to Garage bar in what used to be an empty parking lot, and it’s a work of art. It’s sexy without being imposing, inviting yet still super stylish.
The menu is broken down to several components: shareables and main dishes. Because I went with a group, we simply ordered everything off the shareable section plus two desserts. For six people it was the perfect amount of food, but obviously with some of the smaller sharing dishes, everyone only got one bite.
Also, since I did go with a group of people, I only took a couple of photos. I don’t mind whipping my phone out to snap some pics with just my boyfriend and me, but I find it so rude to do it when you have more than four people staring at the dish with their forks in hand. So, sorry for the lack of food photos here.
Some of my highlights included:
Yes, the bone marrow tacos are just as wonderful as everyone says they are. Plus, it’s HUGE. I don’t know how just two people would split this dish. Basically, you scrape the bone marrow into a taco with some charred kale on top. The tortillas are equally as tasty as the buttery marrow.
Both tostadas I had were GREAT, but they’re obviously small. The smoked tuna and octopus one was divine.
The chicken liver mousse with churro is so weird but incredible. Super well-balanced.
Any mole sauce. Order all of it. Do it. No regrets.
Masa spaetzel—perfect texture. Wonderful addition to the meal.
And, because Speer is a pastry chef at heart, the dessert menu is equally as spectacular. While the waiter recommended the dark chocolate dessert, the tres leches, which I don’t normally care about, came with Tejate Ice Cream, Burnt Meringue, and Corn Milk, giving it an almost Baked Alaska quality and totally blowing my mind.
Pro tip: Make reservations! If the weather is nice enough, request the patio.
