Next we shared the Market Salad featuring produce from Austin urban farms, specifically Johnson's Backyard Garden and Boggy Creek Farm. It was the jalapeno vinaigrette that made this salad unlike any I have ever tasted. It was a salad of kale, cheese and bacon that are house made, and that unusual vinaigrette with a tangy spiciness, but nothing overpowering. There was a sweet aspect too, but we couldn't quite place it. Unusually good. For entree, I ordered the Pasta, described as buttermilk cheese ravioli with braised lamb and pecan cream. Allow me to break down the main components of this dish in an attempt to convey what made it work so well. The cheese is house made and reminded me of a ricotta: very light and creamy. The pasta itself is also made in-house and was perfectly al dente and well executed. The lamb was the highlight--imagine the most tender lamb that is expertly seasoned and served on top of the pasta in delicate strands. The pecan cream sauce on the bottom of the plate, which was very light and smooth, added an elegant base for all the layers. A singular dish.
The "From The Case" section of the menu is a rotating selection of steaks and chops that are market price. My husband opted for the pork chop. He was served a very generous portion that was tender, juicy, with a bit of fat (which is common and essential for this cut of meat). So succulent and well seasoned, this chop showcases exactly why the accolades have been piled on by both local and national media. I will admit the reason it has taken me so long to visit Salt & Time is primarily because I had heard that the wait for a table is usually long and the service has been known to be overly relaxed. In our case, we found neither of these things to be true and look forward to a return visit, possibly for weekend brunch, lunch during the week or just picking up some meat from the butcher case. (Cathy)