The History
of Corazon
at Castle
Hill
Corazón
at Castle
Hill is an
independent
Austin
owner-operated
restaurant
originally
opened in
1986 and
located just
one block
West of the
original
Whole Foods.
The
restaurant
originally
opened as
Castle Hill
Cafe and was
remodeled in
2008 after
22 years of
business to
provide a
new bar and
lounge area
as well as
an updated
menu that
caters to
the vibrant
downtown
life that
now
surrounds
it. Owner
Cathe Daily
and chef
Michael
Taddeo are
still at the
helm and
proudly
serve a menu
that
features
contemporary
Interior
Mexican
cuisine and
many
longtime
Castle Hill
favorites.
The decor is
modern, yet
casual and
reflects an
comfortable
ambiance
that caters
to a relaxed
and charmed
evening.
Online
Reservations
at Corazon
The
Menu at
Corazon at
Castle Hill
Chef Michael
Taddeo, who
served and
trained as
David
Daileys
right hand
man for over
16 years,
has earned
ownership in
this venture
and is the
Executive
Chef/Operating
Manager of
Corazon at
Castle Hill.
With a vast
repertoire
of Castle
Hill
Executive
Chef David
Dailey's
Interior
Mexican and
Modern
Southwestern
fare, he has
a rich
foundation
for his
creative
endeavors.
Favorites
includes
items such
as Chicken
Enchiladas
with Mole
Negro Sauce,
our Seared
Sea Bass
with
Artichoke
and Lemon
Sauce, and
Peppercorn
Crusted Beef
Tenderloin
in Sauce
Bordelaise.
Happy
Hour at
Corazon,
Austin TX
Every Monday
through
Friday from
4pm -
6:30pm,
Corazon at
Castle Hill
spices it up
with 10
appetizers
for $3 or
less.
A taste of
those
appetizers
includes
Queso
Fundido,
Fried Goat
Cheese, and
Lucinda's
Basil Cheese
Torta.
We also
offer $4
Fresh Lime
Margaritas &
Sangria, 50%
off House
Wines, and
$1 off all
other Beer,
Wine, and
Liquor
Dinner
Entrees
at
Corazon
at
Castle
Hill
Peppercorn
Crusted
Beef
Tenderloin
with
Sauce
Bordelaise
-$22.95
**A
Castle
Hill
Favorite**
An 8 oz.
handcut
beef
tenderloin,
grilled
and
served
with a
sauce
Bordelaise
flavored
with
Cognac,
shallots,
and
bacon.
Served
with
whipped
potatoes,
a
thyme-crème
fraiche,
grilled
onion
relish,
and
topped
with
foie
gras
butter.
Seared
Fish in
an
Artichoke
and
Lemon
Sauce -
$22.95
An 8 oz
fillet
of fresh
white
fish
seasoned
with
parsley,
chive,
and sea
salt,
seared
and
served
with a
Spanish-style
artichoke
and
lemon
sauce.
Accompanied
by
garlic
and
cheddar
whipped
potatoes
and a
fennel,
zucchini
and
caper
relish,
and
drizzled
with a
balsamic
vinegar-agave
honey
reduction.
Linguini
Pasta in
a Crab &
Brie
Sauce
with
Garlic
Grilled
Shrimp -
$20.95
Linguine
pasta
tossed
in a
sauce
made
from
lump
crab
meat,
garlic,
brie
cheese,
Cognac
and
cream.
Served
with
garlic
grilled
shrimp
and
topped
with a
pistachio
and
sweet
ancho
chile
pesto,
and a
charred
ancho
red
pepper
puree.
Braised
Pork
Shanks
in a
Madeira
Sage
Sauce -
$19.95
Two pork
shanks,
braised
in a
chicken
demi
glace
and
served
in a
reduction
of
madeira
wine,
caramelized
onion,
roasted
garlic
and
fresh
sage.
Accompanied
by white
Cheddar
mashed
potatoes,
and a
fig and
grilled
onion
relish.
Drizzled
with a
green
peppercorn
mustard
puree.
Texas
Gulf
Shrimp
and
Grits -
$18.95
**Chef’s
Favorite**.
6 pecan
and
panko
crusted
large
Gulf
shrimp,
lightly
fried
and
served
in a
classic
New
Orleans
style
etouffee
sauce.
Accompanied
by
crawfish
and
cheese
grits
topped
with a
remoulade
cole
slaw.
Pork
Chop
with a
Texas
Style
Red Eye
Gravy -
$18.95
A 10 -
12 oz.
center
cut pork
chop
grilled
and
served
in a
Texas
style
red eye
gravy
made
with
guajillo
chiles,
blackened
tomatoes,
black
coffee,
fresh
sage and
roasted
garlic.
Served
with
crawfish
and
cheese
grits.
Drizzled
with a
molasses
glaze
and a
pickled
vegetable
relish.
Beef
Carne
Asada -
15.95
Chile
marinated
and
grilled
hanger
steak
with
smoked
tomato
puree,
charred
poblano
salsa
fresca,
and
roasted
steak
fries
with
chipotle
aioli.
Potato-Corn
Sope
with
Wild
mushrooms
in Chile
Verde
Sauce -
11.95
A sope
of
potato
and
cornmeal
served
in New
Mexican
Hatch
chile
sauce,
topped
with
roasted
corn
custard,
sautéed
shitake,
crimini
and
oyster
mushrooms,
tamarind
glaze,
crema
espesa,
and
queso
fresco.
