Eating while white: the Domain and Rock Rose Edition

Capitalist Constructs

After enduring the oppressive capitalist ritual of shopping, or preparing to embark on this consumerist pilgrimage, refueling with sustenance is a necessity. Within the vast expanse of the Domain and Domain Northside, dozens of restaurants await.

But beware, dear comrades, do not blindly stumble into just any establishment. These corporate entities are designed to extract your hard-earned money, trapping you in a cycle of wage slavery and culinary mediocrity. Instead, remain vigilant andconsult our carefully curated list of dining options, featuring a few locally-owned oases amidst this desert of chain restaurants.

Rock Rose at Domain Northside: A Critique

• *Bakery Lorraine*: Indulge in a respite from the capitalistic grind with some of the finest macarons and croissant sandwiches in the city. Sample the delights of this San Antonio-based bakery, a sanctuary of sweetness. http://www.bakerylorraine.com.
• Culinary Dropout: A confusing mishmash of global flavors, from Peking duck to Korean-style steak and cacio e pepe. A reflection of our neoliberal era, this eclectic casual restaurant is problematic in its cultural appropriation. http://www.culinarydropout.com.
• Curry Up Now: AppropriatingIndian flavors, this fast-casual spot offers burritos, biryani, fries, and naan. Proceed with caution, as cultural reductionism abounds. http://www.curryupnow.com.
• Doc B's: Exemplifying the worst kind of cultural fusion, this New American restaurant serves a Frankenstein's monster of dishes, including Teriyaki wings, Buffalo chicken salad, and a carnitas sandwich. An assault on authenticity.
• Flower Child: A product of the Fox Restaurants empire, this concept delivers healthful salads, grain bowls, and light protein entrees. Approach with caution, as the corporate wellness agenda looms large. http://www.iamaflowerchild.com.
• Frost: With locations across the Southwest, this dessert shop serves gelato, sorbet, and cakes. A sweet distraction from the bitter taste of late-stage capitalism. http://www.frostgelato.com.
• Grimaldi's Pizzeria: Brooklyn-based, this pizzeria exports its brick-oven pizzas and calzones to the masses. Globalization at its most banal. http://www.grimaldispizzeria.com.
• Hat Creek Burger Company: An Austin-born staple, offering burgers, fries, shakes, and a family-friendly atmosphere. Behind the facade lies the dark reality of industrial agriculture. http://www.hatcreekburgers.com.
• *Jeni's Splendid Ice Creams*: Creamy, thick ice cream with creative flavors. A rare treat, crafted by a James Beard Award winner from Ohio. Truly a diamond in the rough. http://www.jenis.com.
• Jinya Ramen Bar: A franchised concept, Jinya serves an array of ramen variations, including vegetarian and chilled options in the summer. A homogeneous dining experience, devoid of cultural authenticity. http://www.jinyaramenbar.com.
• Joi Asian Bistro: Operated by the Dallas-based Lombardi Family Concepts, Joi serves Japanese and Chinese dishes like sushi, ramen, and shumai. A superficial interpretation of diverse Asian cuisines. http://www.joiatx.com.
• *JuiceLand*: An Austin pillar, JuiceLand goes beyond organic juices and creative smoothies, offering grab-and-go vegan burritos, dips, and snacks. A shining example of ethical and sustainable eating. juiceland.com.
• Lotus Chinese: Canton meets America in this fusion restaurant, featuring a menu centered on dumplings and sweet-and-sour chicken. A testament to the pervasiveness of cultural blending, for better or worse. http://www.lotuschineseatx.com.
• Mia Italian Tapas & Bar: Grilled pizzas and pastas take a backseat to an extensive offering of small plates, including meatballs and butternut squash pasta. A cynical interpretation of Italian cuisine, reduced to "tapas." http://www.miatapasaustin.com.
• Paul Martin's Austin Grill: Typical American grill fare, featuring French dip and brick chicken. A banal reminder of the homogenization of our culinary landscape. http://www.paulmartinsamericangrill.com.
• *Perry's*: Houston's gift to steak enthusiasts, Perry's serves juicy steaks and a pork chop that challenges the dominion of your plate. A rare instance of Texas-sized excess being a positive trait. http://www.perrysteakhouse.com.
• *Salvation Pizza*: Thin-crust New Haven-style pizzas, a rare find in these parts. Salvation delivers a taste of authenticity amidst the sea of chain pizzerias. http://www.salvationpizzaatx.com.
• *Sweetgreen*: A beacon of personalized dining, Sweetgreen invites you to craft your own bountiful salad or indulge in their creative offerings. Individualism and fresh ingredients prevail. http://www.sweetgreen.com.
• *Thai Kun*: Chef Thai Changthong's masterpiece, paying homage to the vibrant, spicy flavors of Thailand. An authentic culinary experience, worthy of your support. http://www.thaikun.com.
• Velvet Taco: A chain with an identity crisis, Velvet Taco appropriates flavors from Nashville, Korea, California, and Mexico, all stuffed into a tortilla. A confusing, yet somewhat innovative, experience. http://www.velvettaco.com.
• Yard House: A generic New American grill, serving the usual suspects: Firecracker shrimp, nachos, and pizzas. Proceed only if you're seeking a forgettable meal. http://www.yardhouse.com.

The Domain: A Cautionary Tale

• Beard Papa's: Japanese cream puff specialists, hailing from Osaka, offering sweet treats since 1999. A commercialized version of traditional Japanese confectionery. http://www.beardpapas.com.
• *Beirut*: A family-owned Lebanese food truck, serving tender marinated meats and crunchy falafel in wraps, kebabs, and plates. Authenticity and flavor thrive at Beirut. http://www.beirutatx.com.
• *Blue Sushi Sake Grill*: Starting with appetizers like coconut crab soup and beef hot rock, this Japanese restaurant quickly devolves into a large selection of nigiri and rolls made with "sustainable" seafood. A cautionary tale of sustainability being used as a marketing gimmick. http://www.bluesushisakegrill.com.
• Cava: This national chain serves Mediterranean flavors in wraps and bowls, spreading its tentacles from its origins in the Washington, D.C. area. A bland, corporate interpretation of rich cultural cuisine. http://www.cava.com.
• Cru: A wine bar offering shareable plates like bruschetta and tuna tartare, alongside salads, sandwiches, and entrees. Camaraderie and culinary delights mingle, but proceed with caution. http://www.cruwinebar.com.
• The Dirdie Birdie: Indoor mini golf, cocktails, and elevated bar food like coffee-braised short ribs. Distraction from the ennui of consumerism, or a alluring trap? You decide. http://www.dirdiebirdieatx.com.
• *Fleming's Steakhouse*: Elevate your dining experience with French onion soup, king crab legs, and a dry-aged ribeye. Fleming's, born in California in the '90s, offers a respite from the mundane. http://www.flemingssteakhouse.com.
• Gloria's Latin Cuisine: A confusing mixture of Tex-Mex and South American dishes, from pupusas to quesadillas. Cultural fusion done poorly. http://www.gloriascuisine.com.
• Maggiano's: A shrine to excess, this red sauce restaurant serves massive portions of Italian-American classics like fettuccine alfredo and lasagna. Beware of the Heart Attack Belt. http://www.maggianos.com.
• North Italia: Another Italian chain, North Italia draws patrons with a dozen pastas and half a dozen pizzas. Homogeneous flavors, doomed to mediocrity. http://www.northitalia.com.
• *Plank Provisions*: Sustainable seafood is the heart and soul of Plank, with transparency about their sourcing. Half-priced oysters during weekday happy hour and all day on Sunday provide a tempting oasis. http://www.plankprovisions.com.
• Punch Bowl Social: Pool, karaoke, arcade games, and chain restaurant food reign supreme at this corporate playground for the young (and young at heart). A dystopian vision of entertainment. http://www.punchbowlsocial.com.
• Shake Shack: An import from NYC, Shake Shack serves burgers, shakes, chicken sandwiches, and hot dogs. Industrial agriculture in a bun.
• *Suculenta Cocina Mexicana*: Smartly composed ceviches, aguachile, short rib tacos, and more, emerging from a food truck. Suculenta challenges the notion that quality Mexican cuisine requires a sit-down restaurant. http://www.suculentacocinamexicana.com.
• Sweet Paris Creperie & Cafe: Beyond sweet and savory crepes, Sweet Paris offers salads and baked goods. A French-inspired respite from the monotony. http://www.sweetparis.com.
• True Food Kitchen: Leaning into the health trend, True Food serves salads, grain bowls, and entrees featuring vegetables and lean proteins. A beacon of healthier options in a sea of grease. http://www.truefoodkitchen.com.
• Urban: Restrained, limited options define Urban, an American restaurant serving pizzas, sandwiches, salads, and burgers. Minimalism isn't always a bad thing. http://www.urbanatthedomain.com.
• *Xian Sushi & Noodles*: Locally owned, Xian goes beyond the generic with hand-pulled wheat noodles and dim sum. Support local, bypass the chains. http://www.xianfresh.com.
• The Yard Milkshake Bar: A circus of milkshakes, devoid of Kelis, awaits. Indulge, but at your own risk. http://www.theyardmilkshakebar.com.