Editor’s Note: Vox Table shuttered in 2018.
Brunch is my favorite made-up meal with savory and sweet options galore. And if you agree, then you’re probably also craving more weekend brunch options in Austin.
Not only is VOX Table one of the newest kids on the culinary block, they also bring a noteworthy brunch menu to the game. Here’s my take on how their brunch menu measures up.
No brunch is complete without the three standard beverages: coffee, water and alcohol. The coffee at VOX Table is an elegant and flavorful French press. No sugar or cream needed.
In addition to their three varieties of mimosas – orange, grapefruit and peach – they have a great selection of speciality cocktails developed by award-winning mixologist and Beverage Director Travis Tober. I went for the bellini which was the perfect amount of sweet.
While I waited for a friend to arrive, I ordered a side of the Potato Churros. This potato play on the knotted fried dough classic was perfect. These were on the salty side, but I didn’t mind because the VOX sauce, made up of a brava sauce and garlic aioli, was the perfect complement.
Now, if you don’t already know, VOX Table is a shared small plate style restaurant and their brunch menu is designed the same way. But if sharing’s not your thing, several items on the brunch menu could easily be individual entrees.
I decided to start with the Olive Oil Pancakes. They tasted like Italy. I know that’s a strange way to describe food, but the olive oil gave the pancakes a light and fluffy, almost crepe-like, flavor. Topped off with berries and fig and walnut butter, this plate satisfied my sweet-tooth craving.
Next up was the Crab Benedict. Eggs benedict are my favorite style of egg and not easy to master. But these eggs were perfect! Runny with not a hardened yoke in sight. And they sat inside adorable flakey, Yorkshire pudding pastry “baskets” filled with crab and topped with prosciutto “bacon.” Just the presentation alone will make your mouth water.
I finished with the Veggie Omelette and it was by far my favorite. Executive Chef Joe Anguiano hits it out of the ballpark. The creamy Texas goat cheese paired with crunchy roasted pumpkin seeds: check. The chewy mushrooms paired with juicy roasted tomatoes: check, check. Finished off with slivers of asparagus and corn, on a bed of pepitas pesto: yes, yes, yes! I never knew so many different flavors would pair so well together.
Overall Experience at VOX Table
The ambiance at VOX Table was delightful and my waiter Travis was helpful and attentive. Even their tableware is beautiful. You can tell they put a lot of thought behind the design and over all feel of the space.
The only bummer is the parking/traffic surrounding the building, since much of the complex is still under construction. So just be sure to give yourself plenty of time to get there and park. I do recommend making reservations prior, but they aren’t necessary.
Brunch is served on Saturdays and Sundays from 11 AM- 3 PM.
@jpino9 wants to know:
What’s your favorite standard brunch item?