New Watermelon 2.0

I think the new generation of restaurants (or just the world in general) is adding either "New" or "2.0" to everything.  Like Web 2.0.  New Asian Fusion food.  New World Tex Mex.  New American.  and so forth...  I dined at La Condesa in Austin, Texas, and they are one of those "New 2.0"-ers.


Ice Cream

I started dessert with the "oldie but goodie"...or a nicer way of saying it, the classics.  La Condesa has a variety of helados de la casa, or homemade ice cream and sorbets.  The only way you can go wrong with ice cream is if you get a flavor you don't like.  Or if you get non-fat ice cream.  You just can't make ice cream with no fat.  Du-hh!


Watermelon 2.0

Next up was what I call Watermelon 2.0, or more specifically Crema Cocida: vanilla panna cotta, watermelon, agave, quseo fresco, pickled watermelon rind, roasted pepitas.  This is a must-try if you like watermelon!  Watermelon and acidity is my latest fav way to have watermelon...couple that with panna cotta and this is easily my favorite fruit dessert now.