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If you have an appetite for savory, seasonal dishes, you will be delighted to discover Second Bar + Kitchen’s two fabulous locations in Austin — downtown and Domain NORTHSIDE. Putting a tasteful twist on their menu items, Second Bar + Kitchen works hard to guarantee divine cuisine and sublime experiences to their guests. Using his seasoned experience and sharp attention to detail, Executive Chef David J. Bull is the mastermind behind the scenes; preparing every meal with sophistication, seasonal ingredients, and according to him, “lots of labor and love.”
“Guests can expect to be treated like family at Second Bar + Kitchen, with a friendly and welcoming staff,” Bull said.
“They can expect to be able to pick and choose how they want to dine, from a shared experience to a multi-coursed meal, with focus on local seasonal ingredients. We want our guests to have a sophisticated yet honest experience to celebrate everyday life with us.”
Professionally cooking since 1995, Bull is both the executive chef at Second Bar + Kitchen as well as the VP of Culinary Operations at La Corsha Hospitality Group. Growing up in his grandparents’ Italian restaurant in Upstate New York, Bull has ultimately been cooking all of his life; which clearly shows in his intricate work. Bull admits, “I love being a chef because of the kitchen culture and because every day is different. We have the privilege to be able to make someone’s day better by the food we make.”
Without a doubt, Bull’s creations can brighten your day indeed. For example, his Avocado Fundido dip is a dish that can put a smile on nearly anyone’s face! A Texas twist on a classic guacamole and queso fundido, the Avocado Fundido is a scrumptious update to your ordinary chips & dip. Mimicking a short version of a seven-layer dip, the dish is made with asadero, house chorizo and fresh, seasonal veggies, served with chipotle corn chips. Whether you choose to enjoy with friends, or indulge on your own, you simply cannot go wrong with this menu item!
“The fact that it’s hot guacamole dip with house chorizo, makes it a lot of fun to eat,” Bull said. “The chips are also dusted in a unique blend of spices, including chipotle powder, that brings a great smokiness to the dish.”
If the appetizers intrigue you to dive in, Bull confirms that there are a multitude of options on the menu. From traditional staples to eclectic dishes, there are plenty of options to complete the Second Bar + Kitchen experience.
“We offer about 75 percent traditional, core menu items, but 25 percent continue to change based on seasonality,” Bull explained. “I would recommend branching out and trying new things like our House Linguni Aglio Olio with lump crab and espelette – or Strip Loin with fingerling potatoes, beurre rouge and Maitake mushrooms.”
Currently, Second Bar + Kitchen is loving the spring produce coming through the kitchen. According to Bull, some of his favorites are the new gnocchi dish with grilled asparagus, spring peas and savory lemon curd with a pumpkin seed pest. They also have a brand-new ceviche with coconut crema, radish and jicama. Bull also has a lot of fun with their house made charcuterie block, currently with smoked duck ham, lamb sausage, head cheese, and pate de maison.
Along with their exceptional wine menu, cocktails, and happy hour, this establishment covers just about everything you could wish for in a restaurant!
To attempt your own Avocado Fundido dip at home, try this recipe courtesy of Second Bar + Kitchen!