"We're running new items as specials to see how the guests like them," Baydale said. "The root beer and sassafras ribs started as a special and everyone loved them, so we put them on the permanent menu."
Line cook Carlos Soto prepares food.[/caption]In terms of pizza, the NYC ($12) with pepperoni is a top seller, he said. Ricotta dumplings ($13.50) with wild mushrooms, corn and Serrano ham are popular, as well as its cauliflower side ($6), which features herbed yogurt, pine nuts and golden raisins.
"We want to do the unexpected to the expected," Baydale said.
St. Philip added more seats and a tenting enclosure to the patio in December. Philip Speer, Uchis director of culinary operations, resigned effective Jan. 31, he said. In mid-January Uchi rehired chef Page Pressley, who was chef de cuisine of Uchiko two years ago, Baydale said.
St. Philip, 4715 S. Lamar Blvd.,512-358-7445, www.stpaustin.com
Hours: Mon.-Thu. 11 a.m.-10 p.m.,Fri. 11 a.m.-11 p.m., Sat. 10 a.m.-11 p.m., Sun. 10 a.m.-10 p.m.
