11 is a lucky number for local diner owners

The number 11 has always been lucky for the Swartz family, owners of Davenport Village's Eleven Plates & Wine.

As a student-athlete at Lehigh University, Mike Swartz sported No. 11 on his football jersey, and his wife, Kelly, had the digits emblazoned on her high school basketball uniform.

The first rendition of the menu for the West Austin establishment, which opened in September, 2011, encompassed eleven dishes and eleven wines.

"We're a neighborhood restaurant for people who want a nice meal, glass of wine and to sit on the patio," Mike said.

The Eleven Plates menu consists of 11 large plates, or main dishes; 11 small plates, or starters; and dessert items.

Additionally, the eatery, located on Davenport Village's upstairs level, features 11 items on its lunch and Sunday brunch menus. However, Mike admits to adding a special or two on the restaurant's chalkboard, a dish he refers to as

"a 12th man."

Locals recommend the fried Brussels sprouts with lemon aioli small plate ($9), which Mike says is "guest-confirmed addictive" and only available from late spring to early fall. The Shishito Peppers ($10), offered for a limited time, are tempura-fried and served with a roasted corn aioli.

Although many dinner menu items rotate throughout the year based on seasonal availability, the grilled salmon ($18) with charred haricot verts, grilled pork tenderloin ($18) with garlic mashed potatoes, eleven burger ($11) with house aioli, truffle fries ($7) and mac n cheese ($9) boasting a blend of goat, cheddar and parmesan cheeses with a panko crumb topping, are house staples, Mike said. The peanut butter-and-almond chocolate bar ($9) is a dessert favorite, he said.

"We want to keep [the flavor] new American, but if we want to do a banh mi Vietnamese sandwich, we can," Mike said.

Mike, who as general manager dines daily at Eleven Plates, uses a barometer for including a dish on the menu: "If we can do an entree well, we'll [include] it."

Eleven Plates' path to its current success has not always been smooth sailing. With several chefs and two managers in its short history, Mike said the restaurant is now on the right track following Executive Chef Dominique LeBeaud's promotion in November from sous chef.

"We are just now finding our stride," Mike said. "Especially with a neighborhood restaurant, you have to go through an evolution, finding out what guests want. I truly believe that Dom is the perfect balance of skill and innovation. He just likes to do good food."

Mike and LeBeaud collaborate constantly on the changing menu, said Mike, who is planning to offer 11 ros wines for the summer.

"Ros is a passion of mine," said Mike, a certified sommelier. "It's one of those wines that's been misunderstood, but it's a phenomenal wine, especially in Texas, in the summertime on the patio. It doesn't get any better than that."

Eleven Plates & Wine offers an 11 on the Go takeout menu and a Saturday evening couples menu ($60 per couple) with shared appetizers, desserts and two entrees.

The Swartzes aren't strangers to the food industry. The couple has 25 years of experience managing restaurants and have owned three Melting Pot franchises, including the current Northwest Austin location at 13343 Research Blvd.

"I love the idea of a neighborhood restaurant, a hidden gem," Mike said.

Eleven Plates & Wine, 3801 N. Capital of Texas Hwy., Ste. C-200, Austin, 512-328-0110,www.elevenplates.com

• Mon.–Fri. 11 a.m.–10 p.m.
• Sat. 4–10 p.m.
• Sun. 11 a.m.–9 p.m.