A Tiny Bit of History

After nosing into and backing out of a parking space several times in order to ensure that I am far enough away from the very large SUV beside me, we exit the car and walk around the windy corner toward the entrance of the Uptown Blanco Café. The door we push open faces the busy Highway 281, however, I can’t help but think, if we didn’t know this restaurant was here, we wouldn’t know it existed at all!

There is not a sign anywhere outside that screams, or even whispers, Uptown Blanco Café. A discreet, white neon-light in a window near the door does say OPEN. On a Tuesday in the Texas Hill Country, when many restaurants close their doors for a needed rest after the flood of weekend tourists, it is comforting reassurance that sustenance lies within.

It has been many years since I originally walked into the Uptown Blanco Café; perhaps fourteen. I do recall thinking that the first meal I had in this old-time elegant country setting was inspired. However, I can’t remember what the dish was, but I do remember — WONDERFUL.

After being closed for many years due to circumstances beyond the owner’s control — death and estates and frozen assets — the Uptown Blanco Café is back and has been for almost a year.  I guess I am slow on the discovery end of what is going on in Blanco, our closest neighbor to the west.

Lunch

Not surprisingly, the clientele is limited on this cold winter’s day, but the sun has decided to appear and streams through the large windows at the opposite end of the dining room where we sit. Looking at the menu, my friend and I are torn with indecision and different intentions.  I want to taste everything. She is looking at sandwiches only.

I must look distraught or be muttering out loud because Vivian puts her menu aside and asks me what I really want to do. So, my lips part and words spill forth, “I want to order an appetizer, one of their delicious sounding salads, and salmon. You have to order more than a sandwich — I can’t eat alone. At least order a cup of soup.”

We agree on a course of action, and that we WILL NOT eat everything on our plates. Our efficient server sees to our wishes; giving us extra plates with our appetizer, and making sure our three courses are not served on top of each other. Being retired means not rushing, but enjoying, relishing, taking our time. And I am getting so good at it. So is my friend. We should be French!

The Appetizer

Our Duck Confit Egg Rolls are a perfectly sized appetizer to share. Two egg rolls are sliced diagonally in half and arranged artfully on a plate accompanied by a small bowl of dipping sauce. The paper-thin egg roll wrappers give off an audible crunch with the first bite. Wonderfully crisp on the outside, the filling is tasty and savory; the sweet chili dipping sauce is a well-tuned foil. 

The only thing I am missing is a glass of wine.  I discover too late that the Uptown Blanco Café is a BYOB establishment. Now that I know, I am honestly very happy about this fact. Bringing a favorite wine at retail pricing is always a bonus. I can even check the menu beforehand, determine what I want to eat and create the perfect pairing. Life is good.

Warm Herbed Goat Cheese Salad

The egg rolls are history and our beautiful Warm Herbed Goat Cheese Salad is placed before us. My friend scolds me, saying, “This is an entire meal—not just a salad!”

“Don’t eat the whole thing,” I remind her.  I dig into my own salad and when I look up, I see Vivian has almost eaten the whole thing. 

It is delicious. The two medallions of goat cheese are breaded and fried crisp.  When I cut into one of the warm herb-studded goat cheese rounds, it pools onto my plate in mild, creamy, goodness, picking up a touch of richly thick balsamic vinegar that has been drizzled underneath. The greens taste as if they were just plucked fresh from the garden only hours before. They are lightly dressed with a lemon herb vinaigrette and accompanied with a fresh chive oil. The entire dish is simple perfection.

The Entrees

Earlier, my friend succumbed to temptation and ordered the Lacquered Bacon BLT, with the added embellishment of creamy avocado and truffle aioli all sandwiched between fresh focaccia. When I hear, “This is killer (aka fantastic, stupendous, wonderful, delicious),” and when she offers me a bite, I don’t hesitate. This sandwich is sensational! A delicious twist on the classic BLT, substituting a generous portion of sweet glazed bacon for the unlacquered slices you would normally expect.

My pan-seared Faroe salmon with pineapple salsa, rice pilaf, is as I expected. The creamed spinach I chose as a side would be described as killer by my friend—it is, perhaps, the best I have ever tasted. Vivian takes a bite, then another. It is addictive.

And Then There is Dessert

We work our way through everything on our plates, finishing off almost our entire entrees, and then— just because we can, and because we probably shouldn’t — we order dessert. One dessert and two spoons, with intentions to take a picture and only one bite each.

I made the discovery early on, that the best dish for a crème brulee is a shallow round dish (4 -5 inches in diameter), with sides no higher than an inch, giving you a better ratio of glass shatteringly crisp sugar crust to the decadent creamy filling. When the glistening dish of crème brulee is set before us I believe our chef must know the same secret. This dessert is another clear case of perfection. It too is killer. We both eat our way to the middle, leaving one tiny bite to be polite. I’m not sure we should still be alive consuming all of this killer food.

When we are presented with our very reasonable bill for two, we strike up a conversation with our server, Collin, who also happens to be the restaurant’s manager. Today he is doing double duty, subbing for the regular server. My friend and I both ask the same question, “Who is your chef?”

And I have to know, “Where was she trained?”

The Chef

Lucy, the Uptown Blanco Café chef, leaves her kitchen and stops at our table to talk to us. We listen and learn. A charming mother and wife, Lucy trained in Mexico at their culinary institute and has owned several restaurants in coastal Michoacán. Her husband’s family lives in Blanco and when they decided to visit during a time of stress in her home country they opted to stay awhile. Now that her children are in school, the roots she planted in Texas are growing deeper by the minute.  I sincerely hope they grow very deep for a very long while.

We look at the time — two hours have flown by, and it is way past the Uptown Blanco Café’s posted closing of 2:00 pm. The promise my friend and I make to each other is to come back soon — and bring more friends! It is time to spread the word. The Uptown Blanco is back and better than ever!

Sous Chef Needed!

When speaking to the manager he mentioned their need for a sous chef. If I were younger, I would jump at the chance, but I’m not, so I don’t. But perhaps there are some of my readers who know a friend who knows a friend who loves to cook, and is looking for a place to spread their wings.  If so, contact Collin at the Uptown Blanco Café. His email is collin@uptownblanco.com or call 830-833-1579.

The Particulars

Uptown Blanco Café , 317 Main St., Blanco, TX 78606

(830) 833-1579

Website: https://www.uptownblanco.com/restaurant/

Restaurant Hours

Monday – Breakfast & Lunch, 8:00 am – 2:00 pm

Tuesday – Breakfast & Lunch, 8:00 am – 2:00 pm

Wednesday – closed –

Thursday – closed –

Friday – Lunch, 11:00 am – 2:00 pm – Dinner, 5:00 pm – 9:00 pm

Saturday – Lunch, 11:00 am – 2:00 pm – Dinner, 5:00 pm – 9:00 pm

Sunday – Breakfast/Brunch, 8:00 am – 2:00 pm

Please make RESERVATIONS on weekends!

Follow this link to make reservations: https://www.facebook.com/pages/category/Performance—Event-Venue/Uptown-Blanco-Restaurant-144281425611038/