A*TASTE | SAVOR
The Butternut Squash Risotto blossoms on the palate with the addition of wild mush- rooms and sage
A picturesque setting for two or for twenty, Paggi House accommodates every diner in style.
Paggi House
A DELECTABLE, DOWNTOWN RED BRICK LANDMARK
BY TYLER GUTHRIE PHOTOGRAPHY BY JONATHAN GARZA
SIPPING CHAMPAGNE WHILE LOUNGING ON A SOFT COUCH ON A PATIO DECK OVERLOOKING THE AUSTIN SKYLINE, one can almost forget they are in the presence of a historical landmark, a house that dates from the late 1800s. This charming red house, nestled beneath the trees, has been known for its fine dining for the last 24 years. Paggi House has been through a number of changes in its time—from an inn to a home to now, standing as one of the finest, most geographically preferred restaurants in Austin. The Paggi House team is lucky to be led by the best of the best,
PAGGI HOUSE 200 Lee Barton (512) 473-3700
paggihouse.com
from the service to the wine, to the food and desserts. Executive Chef Ben Huselton and Sous Chef Ruston Richardson lead a team of culinary artists in establishing a simple yet thoughtful cuisine. Chef Huselton changes the menu daily, depend- ing on what fresh ingredients have been delivered. The food offerings are local and organic, influencing the cre- ation of his unique menu. The beet carpaccio is far from
an ordinary beet salad, served with a vibrant mix of yellow and red beets, sliced thin, topped with live arugula greens and instead of the common balsamic dressing, garnished with a balsamic gelé.
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austinlifestylemagazine.com Chef Huselton started his career as a 15 year-old bus boy in
Horseshoe Bay. His passion for food led him to working side-by- side with celebrity chef David Burk in Manhattan and Las Vegas. His career has taken him around the country and now he is back home in Austin. The beauty of this team of culinary talents is that they all come from different parts of the world, have had different experiences and they deliver all of that to the table. Chef Huselton says, “The creativeness of the menu is a complete team effort. I give everyone in the kitchen a chance to showcase an idea or an inter- esting dish. We are a team.” Chef Josh Matlock finishes the meal with his ever-changing dessert creations. Using seasons as inspira- tion, his creations vary from a comforting peach pie to a decadent German chocolate cake with salted caramel ice cream; one will not have enjoyed a dessert anywhere else quite like this. One could just be happy tasting the food at a restaurant and per-
haps having a glass of house Chardonnay as a complement. But at Paggi, another A-team asset is the sommelier, Chris McFall, who takes wine lovers on a journey of tasting and pairing only native to a Michelin-rated restaurant in France. McFall is beyond talented
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