I hate wine bars that play off the word "wine" in their names. Vino Vino is a perfect example. It's so cheesy. Joe's Wine Bar would be an infinitely better name. Nevertheless, after reading that the mussels and fries were good, Sweetmonger and I decided to try it. The awful name is in no way an indication of the quality of the food. Our meal was very good.
It's seat yourself and not wanting to take up one of the larger tables we opted for a seat at the bar. The wine list isn't extensive but it's well chosen and our wines were very good. They also have 3 Real Ale beers and 1 Chimay on tap. After my wine I ordered a Real Ale Pale Moon Rye. I haven't mentioned this beer before, but I've been drinking a lot of it lately. It is very well done and has an assertive flavor and beautiful color.
Vino Vino's food was very good. We each ordered two appetizers for our meal. The portions are substantial, and I can't imagine how big their "main" courses are. Sweetmonger went with a lemony chicken soup. It was nice. I had Pork Belly, chard and a carrot gastrique. This dish had a lot of flavor. The Pork Belly was crispy and salty on the outside and fatty, moist and tender on the inside. Just like it should be. I almost loved it; however, it had one problem. I think it stayed in the kitchen a little too long as it was not as warm as it should have been. I am usually a stickler for correct temperature but it tasted so good that I didn't care that much.
For our main courses, we each ordered mussels and fries. The broth was classic: white wine and tarragon. And the fries were served with a delicious aioli. Although these mussels were good the broth by itself was a step below that which we had at The Clay Pit a couple weeks ago. However, when the aioli was mixed in, these mussels were almost every bit as good.
For dessert we ordered a sheep's milk cheese served with red grapes and black pepper. We don't order dessert very often, but I was glad we did this time. It was great.
Vino Vino may become a dining staple for me. I just hope the temperature on the pork belly was a one time screw up, because if they think that is the temperature at which it should be served, then the kitchen has a major problem.
Vino Vino
4119 Guadalupe St.
Austin, TX