category Kitchen

Summer Menu

This past Monday (July 1st), we were excited to release our newest menu changes for the summer months. Our new Kitchen Team Leader, Damien Lawrence, wanted to focus on a fresh, light menu for the hottest part of the year. For the first time in Black Star’s history we will be consolidating the lunch and dinner menu into one static menu that will be available all day long, so you won’t miss out on any of the dishes no matter what time you come in. A few highlights for this menu change are:


– Catch of the Day: a rotating seared fish dish with seasonal vegetables and basmati rice

– Fried Avocado Tacos: two beer battered avocados, dressed arugula, pickled red onion, corn tortillas

– Wings are on the menu! Both fried chicken and vegan wings tossed in house buffalo sauce, with a rotating selection of additional sauces.

– Fried Cheese Curds, Bangers and Mash, and Shrimp and Grits are gone 🙁

  • The Impossible Burger has switched to The Beyond Burger due to ongoing availability issues. We will do our best to get the Impossible whenever we can, but we are (as we know many of you are) pretty disappointed about this shortage.


We will still have a separate Brunch Menu Saturday and Sunday. Changes include:


– Chicken and Waffles is now Chicken and Grits

– Quiche with Seasonal Vegetables and Cheese

– Avocado Toast now on the brunch menu! This item will be super modifiable/customizable.

 – Quarter English and Tri-tip and Eggs both gone 🙁


We hope everyone enjoys this new menu as much as we do. We look forward to your feedback, and we’ll see you at the pub soon!

Welcome, Damian! Our Fearless New Kitchen Team Leader

We are beyond excited to announce our new Kitchen Team Leader, Damian Lawrence. Although Damian has been with Black Star for over a year now, he has recently stepped into a leadership role to much acclaim from patrons and co-workers alike.

Born and raised in the Carolinas, Chef Damian has an 18 year long history in the service industry. From fine dining to food truck experience, his culinary journey has led to a strong focus on seafood, developing amazing vegan recipes, all while adding little bit of sweet and spice to all of his dishes. His past 8 years in Austin has inspired a strong love for Texas style cooking, while the local community has allowed for many collaborations with chefs and friends alike.

Buy a beer shot and raise a glass to this guy the next time you see him through the window!

Wine Down Wednesday featuring Chef Chad 11/28/2018

Q: What’s your earliest food memory?

CC: My parents’ and grandparents’ kitchens. My Papa had a lake that had lots of catfish where we’d go fishing and cook it southern style after. 

Q: Who has influenced your cooking the most?

CC: My dad and grandmother. 

Q: What’s your favorite go-to ingredient?

CC: Potatoes. I can do anything with potatoes.

Q: What are some of your signature dishes?

CC: Good colcannon, enchiladas, and gourmet burgers.

Q: What did you choose to make for Wine Down Wednesday?

CC: Chicken Fried Steak, mash, and veggies paired with Prince de Lise, Blanc de Blancs Brut, champagne.

Q: What was the inspiration for the dish?

CC: It got me into eating meat again. I had been a vegetarian since I was 23 and Chicken Fried Steak got me. 

Q: If you could cook a meal for anyone, who would it be?

CC: My mom.

Q: Dumbest thing you’ve ever done with food or in a kitchen?

CC: Mac & Cheese with sour cream, and an onion glaze. It wasn’t edible. I’d advise to not try it. 

Q: What would we find in your kitchen at home?

CC: Pork loin and potatoes for sure. Carrots, celery, and a handful of spices.

Q: Most memorable meal? 

CC: With my mom and dad at a steakhouse by the woods. I love their Chicken Fried Steak.

Q: What food is your guilty pleasure?

CC: Burgers, not good for you. But I love ‘em.

Q: What’s your last meal on earth, if you had the chance to choose?

CC: Chicken Fried Steak breakfast would be a good comforting meal. 

Wine Down Wednesday featuring Chef Jim

Q: What’s your earliest food memory?

CJ: Young and microwaving pizza.

Q: Who has influenced your cooking the most?

CJ: The internet and travel channel. I enjoyed watching Andrew Zimmern on Bizarre Foods and Anthony Bourdain on No Reservations.

Q: What’s your favorite go-to ingredient?

CJ: Chicken thighs

Q: What are some of your signature dishes?

CJ: Cajun chicken, coleslaw, collards,  Guinness beef stew and green curry.

Q: What did you choose to make for Wine Down Wednesday?

CJ: Peruvian tamarind citrus chicken over amaranth with tres leches for dessert.

Q: What was the inspiration for the dish?

CJ: Gas station chicken place that does Peruvian chicken off St. Johns.

Q: If you could cook a meal for anyone, who would it be?

CJ: Chris Farley, he would be a fun guy to eat a ton of food with.

Q: Dumbest thing you’ve ever done with food or in a kitchen?

CJ: When I was sixteen working in a pizza shop. My coworkers made garlic and cinnamon sticks. We also made garlic chicken wings and thought it was a great idea to make cinnawings and dip it in frosting. It sounds worse than you think.

Q: What would we find in your kitchen at home?

CJ: Lots of hot sauce, apple cider vinegar, and grape seed oil.

Q: Most memorable meal?

CJ: First time I had tacos in Austin.

Q: What food is your guilty pleasure?

CJ: Ketchup and Mayo too much. Also, meat sticks, gas station meat sticks.

Q: What’s your last meal on earth, if you had the chance to choose?

CJ: Gyro, fries and General Tso’s chicken.

Wine Down Wednesday: Chef Kyle talks Japanese Curry

Q.What’s your earliest food memory?

CK: Learning how to make eggs with my mom.

Q. What’s your favorite go-to ingredient?

CK: GARLIC!

Q. What are some of your signature dishes?

CK: Japanese Curry and breakfast heart attacks.

Q. What did you choose to make for Wine Down Wednesday?

CK: Japanese Curry with chicken, carrots, potatoes, apples and rice.

Q. What was the inspiration for the dish?

CK: I enjoy exploring different styles of curry.

Q. Dumbest thing you’ve ever done with food or in a kitchen?

CK: So I was putting away some sheet trays on the speed rack. While doing so, I push out a  different tray of hot chicken that took three days to prepare. I thought I was going to lose my job. Somehow I’m still here.

Q. Is there an ingredient you use a lot that would surprise people?

CK: Chicken fat. There is SO MUCH flavor in chicken fat.

Q. Most memorable meal?

CK: Irish coffee milkshake…stupid delicious.

Q. What food is your guilty pleasure?

CK: DiGiorno Pizza

Q. What’s your last meal on earth, if you had the chance to choose?

CK: Pizza or Bavette. Let’s see what’s available.

Check out Chef Kyle’s Japanese Curry for Wine Down Wednesday on October 3rd!

https://www.facebook.com/events/350752802337767/

HalloWine Down Wednesday: Insights from Chef Phill

Q. What’s your earliest food memory?

CP: My grandma’s stewed apples with cinnamon.

Q. Who has influenced your cooking the most?

CP: Kevin Gambino. He’s a badass chef from NOLA I worked under for a year. Taught me a lot versatility.

Q. What’s your favorite go-to ingredient?

CP: Potatoes …or sweet potatoes.

Q. What are some of your signature dishes?

CP: Breakfast, pan fried chicken, salmon with collards and red onions. Also anything with pasta.

Q. What did you choose to make for Wine Down Wednesday?

CP: I have a whole meal planned. The appetizer will be Heart of Palm Salad, the entree will be Vegan Lasagna, and for dessert a Spicy Brownie.

Q. What was the inspiration for the dish?

CP: The Heart of Palm was inspired by working with Kevin Gambino,  and the vinaigrette I’ve come up with recently. The lasagna, well, I love pasta so lasagna was an easy choice. Lastly the spicy brownie just came me and I’m excited to make it.

Q. If you could cook a meal with anyone, who would it be?

CP: Francis Mallman, his style of cooking with fire tribal methods. I would enjoy being a student of his.

Q. Dumbest thing you’ve ever done with food or in a kitchen?

CP: I hurt myself once a week. Whether it’s a nick, burn, dropping something… it’s just always something.

Q. Is there an ingredient you use a lot that would surprise people?

CP: Fish sauce in non-asian cuisines because of how it neutralizes the tones of certain ingredients. I find it interesting.

Q. What would we find in your kitchen at home?

CP: Tons of onions, potatoes and fruit. Also spices and fresh herbs from my yard.

Q. Most memorable meal?

CP: Anything cooked in a skillet while camping.

Q. What food is your guilty pleasure?

CP: All the sweets. I have a huge sweet tooth!

Q. What’s your last meal on earth, if you had the chance to choose?

CP: Well cooked seafood. A mixed entree of salmon, crab and lobster. Also for dessert I’d like a blackberry cobbler.

You can enjoy Chef Phil’s 3 course vegan menu on Wednesday, October 31st for a very special Wine Down Wednesday!

https://www.facebook.com/events/925516294316222/

Wine Down Wednesday with Chef Brian

Q: What’s your earliest food memory?

CB: Grandma’s German chocolate cake. What kid doesn’t love chocolate.

Q: Who has influenced your cooking the most?

CB: Michael Simon because we’re both from the midwest and have similar culinary interests.

Q: What’s your favorite go-to ingredient?

CB: Beer! I enjoy cooking with all types of beer. The usually go-to style will be stouts because of their versatility.

Q: What are some of your signature dishes?

CB: Chardonnay lemon chicken or beer chili. 

Q: What did you choose to make for Wine Down Wednesday?

CB: Pulled pork sliders with a Waterloo slaw.

Q: What was the inspiration for the dish?

CB: We don’t serve pork entrees often so… here you go!

Q: If you could cook a meal for anyone, who would it be?

CB: My mom. I would make her a six cheese, Bolognese, spinach lasagna.

Q: Dumbest thing you’ve ever done with food or in a kitchen?

CB: Not asking enough questions.

Q: Is there an ingredient you use a lot that would surprise people?

CB: I put beer in a lot of stuff. I think most people are surprised by beer ice cream.

Q: What would we find in your kitchen at home?

CB: Fresh herbs, local produce and left overs.

Q: Most memorable meal?

CB: Ravioli from Teodori’s in Melrose Park, Illnois.

Q: What food is your guilty pleasure?

CB: Thai food man. Tom Yum Soup just has a great balance of flavor and heat.

Q: What’s your last meal on earth, if you had the chance to choose?

CB: Steak and potatoes.

**Join Chef Brian and his culinary pulled pork creation on August 22nd for Wine Down Wednesday!

Wine Down Wednesday with Chef Damian Lawrence

Q: What’s your earliest food memory?

CD: My mom cooking for me. Her pasta dishes were amazing.

Q: Who has influenced your cooking the most?

CD: My brother, only other person who cooks in my family. He’s an executive chef at Bone Fish Grill in Charleston, South Carolina.

Q: What’s your favorite go-to ingredient?

CD: Honey! I enjoy adding sweetness to everything.

Q: What are some of your signature dishes?

CD: Anything seafood related since I’m from the coast. My go to dishes are usually crab cakes, scallops and fresh fish.

Q: What did you choose to make for Wine Down Wednesday?

CD: Cucumber Crab Salad.

Q: What was the inspiration for the dish?

CD: I wanted to make something light and filling. I also enjoy playing with seafood when I get the chance.

Q: If you could cook a meal for anyone, who would it be?

CD: I’d choose Jim James, the musician, because I’ve always been a fan of his work. I think it would be great for him to get a feel for what I do.

Q: Dumbest thing you’ve ever done with food or in a kitchen?

CD: OVER SALT ANYTHING. Theres no coming back from that…

Q: Is there an ingredient you use a lot that would surprise people?

CD: Red meat. Since I’m a pescetarian and don’t eat any red meat doesn’t mean I can’t cook up a mean steak.

Q: What would we find in your kitchen at home?

CD: Nothing. That’s what other restaurants are for. Don’t really cook at home. I may do a cookout every now and then. But in reality I guess a bunch of to go boxes is about it.

Q: Most memorable meal?

CD: A place back home called Rockefeller’s, they make the best She Crab Soup.

Q: What food is your guilty pleasure?

CD: Sweets! Cookies, cake or anything sweet.

Q: What’s your last meal on earth, if you had the chance to choose?

CD: Dungeness Crab. A boat load of it.

The Impossible Burger Lands at Black Star

For those of us who have been friends and fans of Black Star’s vegetarian options, you’re probably more than aware that we have gone through many iterations of the good ol’ veggie burger. On the menu, off the menu, beets and black beans, we always seemed to come annoyingly close to a delicious, hearty product. And while we haven’t had an actual vegetarian burger on the menu in quite some time, we consistently offer a handful of items that can be made vegan or vegetarian, while the Avocado Club remains one of the best vegetarian sandwiches in town (and know that your opinion is wrong if you disagree). Then, one by one, our epicurious group of Team Leaders started to learn about the Impossible Burger. Whether we had scrolled over a suggested Instagram post (#blessed), or stumbled across a Vice video because we still haven’t had the wherewithal to completely break up with the media conglomerate, we knew that the Impossible Burger was something that could satisfy returning vegetarians, as well as potentially attract a new fan base. read more

Brunch at Black Star!!!

Over the past few years, it seems like the idea of weekend brunch has taken on an entirely new meaning in the culinary world and in the life of its consumers. What was once viewed as an extra opportunity to quietly sip morning cocktails without being judged (at least that’s how I felt about it) has slowly morphed into a glittering party of its own, filled with bright lights, flights of bacon, and the occasional DJ.

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