Raves & Reviews
RAVES:
The culinary legacy established at The Driskill in the 1950s by Helen Corbitt, who Neiman Marcus founder Stanley Marcus described as the "Balenciaga of food," remains the standard for the 1886 Cafe & Bakery. New flavor combinations, fresh ingredients, impeccable style and service. Reigning as the queen of Texas haute cuisine for some 40 years, Corbitt took black-eyed peas, pickled them and dubbed the dish "Texas Caviar" while directing food services at The Driskill. Her famous Cheese Soup remains one of the most requested items on the menu.
Skillet breakfasts are a rite at The Driskill. One Fort Worth Star Telegram sports writer who never stayed anywhere but The Driskill, reportedly missed the birth of his son because of his affinity for the breakfast served in a small cast iron skillet. As the story goes, when his wife went into labor in the middle of the night, she warned relatives not to summon him back from his assignment in Austin until after "his skillet breakfast at the Driskill."
REVIEWS:
Zagat "Best Traditional American Cuisine", "Decor Tops", "People Watching Tops"
Austin Business Journal 2008 Best of Dining awards, 1st place "Best Business Breakfast," 2nd place "Best Business Lunch"
CitySearch "2007 Best Hotel Dining--Audience Winner"
The renovated all-day dining venue at the Driskill Hotel is steeped in a historical ambience, but the new desserts and modern sandwiches beckon most: ethereal cheesecake, decadent chocolate mousse cake, Panini or meatloaf. Forks up...Austin American Statesman
