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Mockingbird Bistro Restaurant Review: Owner-chef John Sheely’s romantic, elegant little bistro, dominated by a polished bar, offers a seasonal menu that includes his mainstay risottos and the M Bistro Burger. Start your meal on an aromatic note with the slow-roasted-onion soup made from sweet Texas “1015” onions or the black mussels from Washington steamed in red curry and coconut broth. For a special night out try the rack of lamb, crusted in Dijon. Top it all off with a flourless chocolate gâteau with peanut butter ice cream and a Fonseca 20-year-old port. The wine list is heavy on Californians but with a smattering of good Texas and German labels; craft cocktails abound.