With the idea that there are a lot of other fish in the sea (and a lot of Mexican martinis), an Austin Tex-Mex institution is moving into a popular brunch spot with a new concept that’s sure to be a hit. ‘hook seafood lovers.

Restaurant group Trudy’s – known for its range of enchiladas, queso, tacos, fajitas and firm cocktails – will open its new concept, Trudy’s Del Mar, in the space that previously housed South Congress Cafe, the elevated restaurant that opened its doors. doors in 2003 to much praise.

Trudy’s Del Mar will open at the revitalized location at 1600 S. Congress Ave. on Wednesday, December 29.

The Trudy’s Group, which has historically owned and operated the South Congress Cafe, recently closed the restaurant to redevelop the space in preparation for the opening of Trudy’s Del Mar, Trudy’s CEO Dan Smith noting that the cafe concept “badly needed a facelift”.

To this end, the company decorated the restaurant with sea-inspired design elements, including nautical textures, seashell-shaped tiles, a wavy wall mural, and mosaic tiles featuring tiny seashells and textures. of the ocean. The iconic aqua-colored steel front doors of the South Congress Cafe will remain, but so will the entrance to the new Trudy’s Del Mar patio.

Trudy’s Del Mar’s cuisine will be led by Julian Rodarte, an award-winning 30-under-30 chef who has graced the spotlight on Food Network and Travel Channel, and is the owner of famed Dallas restaurant Beto & Son.

Rodarte, who also oversees the culinary operations of Trudy’s South and North Star restaurants, has crafted a Trudy’s Del Mar menu of unique seafood offerings, inspired by traditional recipes often found on the Mexican coast.

Highlights from the menu include the Daily Catch Veracruzana, seared fish topped with Veracruz sauce; Pepper-crusted New York strip topped with Garrison Brothers rajas cream and served with roasted potatoes and sautéed vegetables; seared tuna garnished with grilled pineapple pico; turf and surf fajitas made with fajita steak, lobster, fajita peppers and onions, and served with cilantro-lime rice and beans; and a seasonal selection of crudo and ceviche. The menu also features tacos, botanas, soups, salads, queso, and guacamoles (it’s a Trudy’s restaurant, after all).

But in an effort to also deliver the ‘special qualities’ and menu items that have made the South Congress Cafe so endearing – including its excellent brunch and handcrafted cocktails – Trudy’s Del Mar will be serving up some coffee fan favorite brunch specials. , including sweet potato cakes and carrot cake French Toast, as well as menu items such as a Benton BLT breakfast, hash carnitas, migas and crab cakes. A late night menu will also be offered.

Of course, the Trudy’s brand – which has powered Austin since 1977 – is well known and universally loved for its cocktails, and the new restaurant won’t disappoint in that regard, with the bar serving delicious sips like a smoked mezcal margarita. , a home-brewed Bloody Mary, red and white wines, premium liquors, select local beers and, yes, Trudy’s legendary Mexican martinis.

“We always wanted to open up a unique Tex-Mex seafood concept and knew we had to find the perfect location to present it,” says Smith. “We thought this was the perfect place and time to bring the best of both worlds to this place, as Trudy’s Del Mar will feature Mexican inspired seafood dishes while honoring the terrific brunch and specialties South Congress Cafe classics in a lovely ambience. Bringing this new concept to life has been such an amazing undertaking for the company as we explore this culinary world of seafood with exciting new dishes that we look forward to sharing with the city of Austin.

Check out Trudy’s on social media at @trudystexmex for updates on the new restaurant.

Voters have spoken and the result is “Viva Italia!

Carelli’s Pizzeria and Pasta repeated as the dominant force on Craig’s culinary scene, with five wins in the 2015 Best of Moffat County, again taking home Best Breakfast, Dinner, Italian Restaurant, Pizza and Sandwich.

For owners Brett and Stephanie Etzler, in charge of operations since 2011, it’s about the customers who make it happen.

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“Everything we put in is for them,” said Stéphanie.

The Etzlers still haven’t made any drastic changes from when they bought the place, other than adding some of their own touches, like an almost weekly rotation cycle of new microbreweries, anchored by Palisade’s Dirty Hippie. Brewing Company.

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Good food and plenty of food remains the priority, and keeping some of the old favorites from before their time as owners, such as the award-winning DC Sandwich, the importance of its namesake – Vice President Dick Cheney – remains a mystery to them.

With fresh new pizza recipes here and there whenever the mood strikes you – ranging from lox to Reuben style with pastrami and Thousand Island dressing instead of sauce – Brett’s culinary abilities as a chef. cook remain a selling point.

Last year, the restaurant opened a patio seating area, which the couple look forward to using more and more this summer, bringing back their wine and beer tastings later this year.

Keeping a place that is a good daily meeting place is the kind of priority Stephanie wants.

“It’s a really friendly place, we take care of our staff and they take care of our customers, so I think people get that vibe,” she said.

Waitress Jordan Clark has been on the restaurant staff for almost six years, with her favorite part of the workplace being somewhat of a paradox: a sense of change that keeps things new, while taking refuge in the constant flow of familiar faces.

“We have a great clientele, it’s good to see them, some of them every day,” she said.

Even beyond Moffat County, the Carelli name is beginning to command respect. A few weeks ago the The restaurant has received an official Certificate of Excellence from the TripAdvisor Internet Travel Guide for its numerous high marks from diners.

Although they take the honor of the best Italian restaurant as their badge of honor, the Etzlers also hope the community realizes that pizza and pasta are only part of their offerings.

“It’s so much more than that,” Stephanie said, noting the steak, salmon, tenderloin and other menu items that don’t fall under this classification. “We want everyone to see what this is about.”

Contact Andy Bockelman at 970-875-1793 or [email protected].