dominate the top three spots (although their ranking may vary from year to year) in the “Peoples’ Choice” voting—Monument Café which we have visited, Wildfire which we plan to visit some day in the future, and Dos Salsas which we plan to visit for lunch today. But there is one problem, neither of us are in the mood for Mexican—or Tex-Mex to be more precise—food. Time for a new plan.
So we find ourselves out in The Big White Truck in need of food and without the address of a fall-back place. Then I remember a restaurant—Catfish Parlour—that we had driven past a few days earlier and one that had a packed parking lot. To me, that is always a positive sign. So fried catfish it would be.
“His father, David Kerbow, started the family-run chain of restaurants after working for many years at the Holiday House in Austin. He started his career at age 15, learning the business from the ground up before becoming general manager and eventually leaving to start his own business…
”While working as a high-tech corporations manager, Chris attended business school and decided to start and run his own business. After playing around with a few ideas, he decided the family business was the right direction. He opened his location on Williams Drive in February 2008. The restaurant…draws most of its diners from Georgetown, including many from Sun City just up the road…” (Idan Englander at impactnews.com).
You can see why we needed help.
Next to our booth was an advertising poster for the Ralphie’s Christmas wish—the Red Ryder Daisy BB gun,
Both of our food plates bore a remarkable resemblance. Here is mine.
And we each added two fresh Gulf shrimp to our meals. The fried for me and the blackened for Chuck. Mine were good, but Chuck’s were excellent with a blackening that didn’t taste burned or overpower the shrimp.
This slaw was made with very finely sliced green cabbage with some almost shaved green bell pepper and onion and dressing was non-dairy and was neither overly sweet nor overly tart. When I praised the slaw to one of the employees, he told me that this was made with an old German recipe, so upon returning home, I promptly Googled German cole slaw recipies. But all of those I found called for equal amounts of oil, vinegar, and sugar and didn’t seem to be a match to Catfish Parlour’s. Someday I may need to experiment.
All in all, a good and reasonably priced lunch, and one that earns 4.0 Addies.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.