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Goodall's Kitchen and Bar
Goodall's Kitchen and Bar Review
One of the most romantic places in town is this intimate, dimly lit dining room in a boutique hotel in a century-old mansion near the UT campus. Chandeliers hang from the ceiling, and portraits of cabaret singers line the walls. The first-course lobster beignets with avocado, roasted tomato, and corn sauce have a crusty exterior and a creamy, delicately-spiced center. The duck confit quesadillas with smoked Gouda, provolone, forest mushrooms, and a tomatillo salsa are subtly complex. Seasonal entrées include petite beef medallions with a trio of sauces that reveal new flavors with each bite, and a 16-ounce rib-eye steak with potato mousseline, lemon-scented broccolini, and a béarnaise sauce. Save room for large, well-conceived desserts like caramelized s'mores with almond ice cream. Glitches in the prompt and considerate service are rare. Breakfast is served daily.
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