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- Louie Preciado
Gone are the days of menus inundated with truffle oil. Make way for the truffle flake.
Chefs like self-proclaimed "truffle master" Robbie Nowlin are budgeting cleverly throughout the year to splurge on the luxurious, and deceivingly tasty fungi known simply as truffles. Most commonly available in the white and black varieties, these rock-like nuggets have turned into a pièce de résistance at area eateries where the shavings or peelings top fresh-made pastas and creamy sauces such as those found at Citrus, Feast and even Barbaro, where the fanciful flakes have found their way onto a white truffle carbonara pizza that clocks in at 47 buckaroos.
If you're in the market to play around with truffles at home, Gaucho Gourmet is likely your best bet at finding the fungi at accommodating price points. The warehouse serves as supplier for several eateries, including Biga on the Banks, Goro's Sushi, Godai Sushi Bar & Japanese Restaurant and Vaudeville in Fredericksburg.
And if you'd rather ease down the pungent road of truffles (instead of making it rain flakes over all your pasta dishes), Gaucho Gourmet carries a Cacio di Bosco al Tartufo, a hard pecorino cheese dotted with black truffle flakes.
Find these flavors at Citrus, 150 E Houston, (210) 230-8412; Feast, 1024 S Alamo, (210) 354-1024; Gaucho Gourmet, 935 Isom, (210) 277-7930.