Chef

Tyson Cole

"The best Thai food in Austin. They make the tom-yum to order, and it's an absolutely perfect balance of sour, spice, flavor, salt, and freshness. I love to eat tom-yum on cold days with warm rice and ice-cold Thai ice tea. Good times."

"We order this dish every time at Perla's. I love the temperature contrast between the cold, lump-grade crab salad and the hot, crispy, cornstarch-fried green tomatoes. Simply delicious."

"The best spinach artichoke dip. Ever. It's always the same: steaming hot, crispy warm chips, and served with fresh sour cream and Pace picante sauce on the side. It's dangerously tasty; eat too much and you're full before the meal!"

"The Tiger Cry is made with marinated flank steak, and you eat it with your hands along with steamed Thai rice in hot foil packets. It's seriously addictive spice to the point where you just can't stop!"

"My wife Rebekkah turned me on to this dish at the ever popular bar/restaurant in Lake Austin. It has great flavor, spice, and texture. Every time I eat this, I wonder why more places don't do Asian or Thai fajitas."

"My new favorite place: a hybrid restaurant and sports bar. The owners spent many years at Z'Tejas, and you can tell in the food. The grilled trout fillet with wilted baby spinach and Southwestern fried rice with chunks of pork and scallions is one of the best fish dishes in town."