Corazon at Castle Hill, Austin

1101 W 5th St, Austin, TX 78703 Directions
Closed Merchant This place is closed.

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Report | 8 years ago
The vegetable chile relleno is very tasty. We asked for seconds on the corn pudding tamales. Our waiter, Carlos, was friendly and efficient. We also like the decor and genuine Austin vibe. Highly recommended!
Report | 8 years ago
Wonderful and romantic!
Report | 8 years ago
Excellent place for a special occassion.
Report | 8 years ago
Order the bread pudding
Report | 8 years ago
Great food and service
Report | 8 years ago
Great food and service.
Report | 9 years ago
Great food, beautifully presented. Wonderful atmosphere and top shelf service.
Report | 9 years ago
Get the gumbo, food is excellent, staff very friendly
Report | 9 years ago
The service and food are consistently excellent and enjoyable. The lamb chops have become a favorite. We went on a week night (Monday), when the restaurant is not as crowded or as noisy. We much prefer this to our earlier visit on the weekend, when it was difficult to hear the conversation at the table due to the restaurant being full. Thanks, Corazon, for a lovely evening.
Report | 9 years ago
Good food, nice ambiance.

About this Business

In 2002, when asked about his role as sous-chef at the wildly successful Castle Hill Cafe, Michael Taddeo told the Austin Chronicle, “We have lots of fun doing what we do”. Yet, following executive chef David Dailey’s retirement, Caste Hill’s co-owner, Cathe Dailey, decided to temporarily close the café’s doors and focus on a rebirth of sorts, refurbishing everything from the eatery’s menu and 110-year-old home to its very name.

Today, Chef Taddeo has taken the reins in the kitchen at the resurrected café—Corazon at Castle Hill—where he and much of the old staff continue to churn out upscale Mexican cuisine tweaked with a few changes. Today’s menu adapts to the seasons, with the chef using products that are fresh and locally available; when the Austin Chronicle's Mick Vann visited during the winter months, he sampled warm comforting plates of flautas carnitas and arrachera beef, calling them a “huge winner” and “wonderful.” Yet, in the summer, the chef’s menu consists of lighter tastes, including shrimp enchiladas, potato-corn sope, and pork tenderloin roasted over a boy scout’s campfire.

Red-clothed tables set with white napkins and small vases of fresh flowers give diners a visual clue to the eatery’s elegant-yet-comfortable vibe. Customers’ eyes also wander to the dining room’s vibrant orange walls, which house Cathe’s personal touches including Mexican folk art culled from her personal collection.

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