8120 Research Blvd (map) Austin, TX 78758 512-374-9291 M-Th    11am-10pm F          11am-11pm Sa        12pm-11pm Su        12pm-10pm http://www.drakulaaustin.com/ Foodquest: August 3, October 24 2005, November 5, 2005 Foodies: Slowdog,  Ping, Fizzwinkus, Wookems Cost: $  Rating:

Located along 183 near Anderson Lane, Austin's first Romanian restaurant allows local diners to get a taste of European fare that is rarely seen in Central Texas.  Featuring traditional Romanian dishes and with an irrestible name, Drakula definitely takes the diner on a culinary journey without leaving their doorstep. 

One of the challenges of evaluating an entirely unfamiliar style of cuisine is the lack of a point of reference.  It is difficult to determine whether a dish is seasoned according to its traditional style or whether it has been adapted for our American palate.  We might perceive a dish to be bland, for instance, when it might be exactly how it is prepared in the country of its origin.  In these cases, I fall back on the basic criteria of whether the dish is enjoyable while keeping the above statement in mind.

The temptation when first glancing down Drakula's menu is to have one of everything.  The variety of dishes practically beg the foodie to try them all.  Having to choose one is sheer torture that is relieved only with the thought of returning soon to sample another. 

The Platou Romanese or Romanian Appetizer Plate consists of Romanian Meatballs (Chiftelute), Salami (Salam), Caviar Spread (Icre) and Feta Cheese (Telemea).   The dish is accompanied by olives, sliced tomatoes and bell pepper.  The Romanian Meatballs are truly well executed.  Savory and well seasoned, the meatballs consist of a blend of meats that combine to make them truly delectable.  The Romanian Salami is less salty than the salami that is usually found in this country.  With a milder flavor, the salami works well with the saltiness of the cheese and olives.  The Feta cheese of the appetizer seems to be sharper in flavor and firmer in texture than Greek fetas.  The Romanian variety is flakier and drier than the Mediterranean varieties.    The Caviar Spread is both creamy and savory with a light hint of salted roe.  The flavor complements the meatballs well by bringing out the seasonings inherent in the meat. 

The Peste Prajit features two fish filets coated in a herb infused batter and fried to golden brown.  The Romanian rendition of the fried fish fillet, the first bite greets the taster with a savory oregano flavor with a spicy kick.The fillets are well seasoned with the coating being neither heavy nor bland.   The mild, lightly sweet flavor of the Iahnie De Fasole (Dry Beans Stew) provides an excellent counter to the savoriness of the fillets. 

At first glance, the Mici which are ground beef and pork sausages seasoned with garlic and spices appear daunting.  The entree order of Mici features four large links of the sausage.  Served with spicy mustard, the Mici have a surprisingly light texture.  Rather than the heavy meatiness of American country sausages, the Mici feature a very airy interior.  The Mici are lightly seasoned and lightly salted.  The hot mustard add a nice edge to the flavor that the Mici alone lack.  I found myself wishing for more intense seasoning with the Mici, but altogether, they were  well prepared.

The Tocanita de Ciuperci or Sauteed Mushrooms served on the side of the Mici is a hearty stew which provides a filling complement to the Mici.  Lightly seasoned and spiced, the Sauteed Mushrooms brings an interesting blend of a tomato-based sauce with oregano accents.  Like the Mici, the dish, while good,  would be better with more salt and seasoning. 

The intensity of the seasoning of the aforementioned dishes might however be indicative of the traditional preparation of the entrees.  In order to adapt to American palates, restaurants often adapt the level of seasoning and spice in their recipes.  The result is a gradual shifting of the dishes served at many ethnic restaurants to that which better suits that of the local clientele. 

Brinza, or Romanian Cheese Pie is reminescent of a soft cheese strudle.  The Brinza features a Croissant-like crust over a cream cheese filling.  The crust,  while flaky, is also extremely soft.  An order provides an extremely generous portion of two large squares.

The Romanian cake or Tortul Casei is airy like Angel Food Cake, except with more substance.  The Tortul Casei features a delicate chocolate flavor and is backed by a row of KitKat Bars.  The Kit Kat candy provides a firm backing for the airiness of the cake and blends well with the flavors of the pastry.

The intruging concept of Romanian ice cream or Inghetata proves not as exciting as initially imagined.  An order provides the diner with three scoops of ice cream, vanilla, strawberry and chocolate which is topped with chocolate sprikles and a couple of sticks of Japanese Strawberry Poki crackers. 

Drakula Romanian Restaurant provides Austin diners with a glimpse of Eastern Europe.  By providing a unique dining experience at inexpensive prices, Drakula is definitely worth a visit.  Add in their generous portions and you won't leave hungry.