Food HeadsPosted: November 10, 2011
If I started a restaurant, it would probably be exactly like Austin’s Food Heads; partly because sandwiches and salads are all I would be qualified to make and partly because I’m obsessed with the cozy and eclectic atmosphere they have created both inside the cafe and out. Though, my version probably wouldn’t be as precious or palatable.
It’s not hard to make me love a sandwich. I love bread and most things that accompany bread, but Food Head’s finds a way to make the art of sandwich eating a little more extraordinary—namely by getting wonderfully creative with the fixin’s they pack in between bread slice one and bread slice two. I wouldn’t have thought to combine a portobello mushroom, bleu cheese and blackberry balsamic vinaigrette, for instance, but thank goodness a genius at Food Heads did. And thank goodness, too, for someone behind the counter dreaming up a sandwich made of pork tenderloin, jalapeno relish, swiss cheese and tabasco slaw. That, my friends, is a sandwich.
And why not enjoy your Gypsy Grove Sandwich or Fish Torta in a quirky urban garden–a space where old windows are refurbished and used as porch decor and every piece of accouterment from the tables to the saltshakers are mismatched? The walls are brightly painted, the cacti are bigger than your car and if you choose to dine alone there is always a shelf full of books to keep you company. Food Heads, you might just be my new favorite lunchtime treat.