FINO

       Fresh Poteet strawberries in white wine and brandy

Tuesday evening FINO hosted a cocktail soiree for The Austin Food Blogitariat, featuring a generous amount of fabulous appetizers and cocktails. (Why, after four cocktails, I find I positively ENJOY socializing with others! ) This is the second Blogger event I have attended, and I am crossing my fingers that this sort of PR event skyrockets in popularity, because 1)  it is such a fun way to stay current on what the chefs are up to, 2) it cements my hip, cool, and happening self-image, and 3) Bloggers Eat For Free!

FINO specializes in Mediterranean flavors, ranging from French and Greek to North African and Lebanese, and the (relatively) new chef, Jason Donaho, has infused the entire establishment with confidence and enthusiasm. To the best of my ability to figure out what folks around me are talking about, without appearing too hopelessly ignorant of things everybody else already knows, APPARENTLY, Fino had a chef before, and he was famous and popular, and he went through a bad/messy divorce and split town. Or something. So the place had to find a new chef who would FIT and get everybody into a positive emotional place again, and the NEW guy, Jason Donaho, has successfully erased all memory of Previous Chef, and everyone’s relieved.

Well, more about the food! The first thing that happened to me, after getting my nametag, was that a glass of white sangria, made with fresh strawberries, mint, brandy and Prosecco was pressed into my hand, and in .5 seconds I decided that I would enjoy the cocktails despite my initial reluctance (due to being JUST barely over the Flu.)  ”Flu Schmu!” 

The first appetizer was a bruschetta topped with golden raisins and a foi gras butter, which was divine. I especially appreciated the perfection off the toasted bread itself, so many restaurants seem to think a bruschetta=something to do with the stale bread from yesterday, without sufficient attention to the crispiness and cut. This was a very nice bruschetta! Nom Nom Nom!

My favorite appetizer was the fried goat cheese with onion jam and honey; the goat cheese was in a ball on a long toothpick, and the breading was very light, almost panko-like; it is a menu appetizer and I highly recommend it. Another standout was the Crab and Avocado Bruschetta. The combination is a classic, and there was no skimping on the crab. Immediately following, a dainty tidbit was passed: deep-fried anchovy-stuffed green olives. It is a testament to the quality of the anchovies used that they didn’t overpower the olives.

Fried Okra? No; Deep-fried Anchovy-Stuffed Green Olives

There is a trend to serve some appetizers on a silver spoon, ready to slip into your mouth. It is rather pretty, and it expands the repertoire into things-that-can’t-actually-be-served-with-a-toothpick (raw fish is a usual suspect for this type of presentation). FINO did a scallop, topped with a skinned slice of blood orange, and I really liked it; the snap of the citrus with the delicacy of the scallop was very pleasant and cooling.

Scallops with Blood Orange

Extremely civilized tiny glasses, shot glasses, of tomato gazpacho were also served. I merrily thought they were some sort of cocktail, and drank three, thinking “This is a lovely cocktail!” But actually it was just an wonderful cold soup. I am not a huge fan of gazpacho generally, and I loved it. I expect the Tomato Gazpacho will appear on the Summer menu; at present FINO has a White Gazpacho on the menu.

Gazpacho Shots!

The Bee Sting and Paloma Flower cocktails were served, but neither really excited me. I believe the Bee sting, a honey-flavored cocktail, won a wolrdwide award in New Zealand or something and everyone loves it, but it wasn’t to my taste. The Paloma Flower tasted, to me, like a turnip juice frappe. Yes, I said turnip juice. But the final cocktail, THE IRISH MONK, is my favorite cocktail of 2009. Jameson Irish Whisky, Chartreuse, Earl Grey Syrup and lemon….. WHAT A DELICIOUS COCKTAIL!!! 

IRISH MONKS! B*E*S*T COCKTAIL OF 2009!!