Best New Restaurant

Secret diners dish on going undercover at Austin restaurants for Bravo's newest show

Best New Restaurant

Secret diners dish on going undercover at Austin restaurants for Bravo's newest show

Swift's Attic is one of the Austin contestants on Bravo's new series.Swift's Attic Facebook
Shanna Jones and Felice Simmons are Undercover Diners on Bravo's new show.Photo by © Daniel Ortiz

Two popular Houston bloggers will be featured on the upcoming reality show Best New Restaurant. When the show debuts on Bravo January 21 at 9 pm, look for Shanna Jones and Felice Sloan, the dynamic duo behind Urban Swank, in their role as "Undercover Diners" at four Austin restaurants.

The show, which is based on Gordon Ramsay's UK hit Ramsay’s Best Restaurant and hosted by Top Chef head judge Tom Colicchio, aims to determine the best restaurant in America from 16 candidates in Austin, Los Angeles, Miami and New York. In the first eight episodes, restaurants with similar styles from different cities compete in a series of challenges designed to test their performance.

"You’re going to see us in a real situation ... Basically, just going through the experience and recapping what happened: good, bad or indifferent," says Undercover Diner Shanna Jones.

In their role as Undercover Diners, Sloan and Jones are tasked with finding out how the restaurant treats its customers when the judges aren't looking. While the women are well-known in Houston's restaurant community, they are essentially anonymous in Austin.

The show's producers approached them with the idea of fulfilling the role. After a series of interviews, they were chosen and spent a four-day weekend in Austin eating at the restaurants that will appear on the show: Swift's Attic, Jezebel, Barlata Tapas Bar and Porter Ale House.

"We went in as secret diners: incognito with cameras on," Jones explains. "You’re going to see us in a real situation ... Basically just going through the experience and recapping what happened: good, bad or indifferent."

Sloan adds that the experience was similar to any visit they make to a restaurant they're planning to write about for Urban Swank. "There are things we’re looking for. Was the food timely? When I wanted a drink, was it right? Did they say thank you? Did the manager come over?"

Prior to their visits, the women researched the restaurants. "There were some things to look for or maybe a certain dish everyone loved or had issues with," Jones explains. "There were things we were kind of keeping our eye on while dining."

Although they hadn't visited any of the four prior to filming, Jones says they were familiar with their reputations. "They were places we wanted to go to. Just for them being a good representation of Austin's culinary scene. All of these restaurants are really, really good."

Viewers will have to wait until the episodes air to see the specifics, but Sloan says they were mostly successful in avoiding detection. "Ninety percent we think we got away with it. There were a couple locations where maybe we weren’t quite sure, but, for the most part, we seem to have pulled it off."

To help hide the real purpose of their visits, they decided on a cover story. "What we decided to do with each location we went to, we had different roles. Maybe we were in from out of town having a business meal. It was easy for us."

Both women express about the enthusiasm about the experience. Could this be the start of a TV career? "Hashtag, watch what happens," Jones says.

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Mumbai Meets Austin

Old Thousand team's new Indian concept spices up Austin's cocktail scene

Electric Gravy puts Texas twists on Indian food without completely reinventing the cuisine. Photo courtesy of Electric Gravy

The team behind Old Thousand, an Austin favorite for inventive and fun Chinese cuisine, have shifted their attention west for a concept open now. ElectricGravy Mumbai Bar and Canteen brings the same energy to 1050 E. 11th St., the spot next to its sister restaurant.

As the name suggests, the new restaurant is inspired by eateries in Mumbai; but a press release also offers "laid-back Austin charm." It deals in street foods and cocktails, and despite some boisterous marketing, a colorful-yet-serene interior.

“Electric Gravy is more than just a place to eat—it’s a sensory experience,” said Chef Brendan Nomura in the release. “We’re focusing on a tighter menu with dishes that reflect bold, soulful flavors and the vibrancy of Mumbai.”

Electric Gravy Austin interior showing tables with chairs and bench seating It doesn't get more Austin-Indian than this.Photo courtesy of Electric Gravy

Like Old Thousand, Electric Gravy blends Texas and more Eastern influences. Whereas Old Thousand is famous for its smoked brisket fried rice, Electric Gravy presents "electric poutine," curry queso, a Mumbai-inspired twist on fried chicken, and a variety of pressed sandwiches.

Someone looking for more expected Indian dishes on the menu will be pleased as long as they're flexible: tikka masala and vindaloo appear, and perhaps most important, most dishes don't look experimental. Open-minded eaters won't have to beg pragmatic friends and family to try something avant garde, but they can still enjoy basmati rice krispies and sweet chaat.

The release calls Electric Gravy "decidedly bar-forward." Offerings include a Mumbai 75 with gin, rosewater, cardamom, lemon and sparkling wine; a frozen Lassi Painkiller with with rum, mango, yogurt, coconut, lime, and nutmeg; and a Pudina Pani Marg with spicy tequila, mint, cilantro, lime, and chaat masala. Four of the eight cocktails on the menu can be made with nonalcoholic spirits, and all are designed to pair well with spices used on the food menu.

Electric Gravy Austin cocktail Electric Gravy wants to fill a gap in the Indian restaurant scene with creative cocktails.Photo courtesy of Electric Gravy

The cozy, semi-eclectic space is unpretentious and uncluttered, bringing in the obligatory bright colors alongside tufted couches, coffee tables, and bar seating. Guests can revel there in "desi beats with Austin’s own special groove."

“We wanted to create something that captures the chaos and magnetism of Mumbai’s streets, but relaxed and welcoming like Austin," said co-founder Peter D’Souza, who is originally from Mumbai. "And of course, full of flavor.”

Besides Old Thousand, Austinites are probably familiar with a number of the team's past efforts. D'Souza has worked with Sway Thai and New Waterloo (a hospitality group whose restaurants include La Condesa, Maie Day, and Il Brutto). Plus, he helped open the casual Cajun eatery Lil' Easy. Chef Nomura, with Old Thousand, has also worked at Tilly’s in Dripping Springs, Ramen Tatsuya, and South Congress Hotel.

They're joined by a third partner, Ben Cachila, who was a founder at Old Thousand and is the last remaining original partner. He's worked as a director at Uchi Restaurants and was CEO of Happy Goods Inc. (which helped launch Lil' Easy.) His current partnerships include Tokyo Cowboy in San Antonio and Oakwood Public Market in Dripping Springs, and he's working on bringing in new partners at Old Thousand.

“We want to create places that bring joy and foster community—where people can have an experience that feels authentic and meaningful,” said Cachila.

Electric Gravy Austin interior with bar and couches Different types of seating make it easy for guests to control how social they want to be.Photo courtesy of Electric Gravy

Electric Gravy is serving dinner now from 5-10 pm Sundays through Thursdays, and 5-11 pm Fridays and Saturdays. It will add a brunch service "in the coming months."

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