Yesterday we were leaving Plano for Austin and stopped off at one of our favorite dining establishments, Vincent's Seafood. (Vincent's has been around for over 100 years in Dallas, though now their only location is tucked into a shopping center in Plano.) We had gorged ourselves on burgers a few hours beforehand so were in no condition to sit down for a full-scale Vincent's feast. However, I was alright with this. I love the restaurant and that fine-dining-holdover-from-a-previous-era atmosphere of which I am such a fan. You can have a massive platter of sauteed crab claws for $15. However the true essence of the place, for me anyway, can be summed up in one dish: the coleslaw. I don't know what is up with this coleslaw. I don't count myself one of coleslaw's biggest homeys--I worked at a Deli for years and never ate the stuff. Then I met Vincent's coleslaw, a slaw so sexy that it is worth a side trip in freezing rain to pick up a quart for the ride back to Austin.

Garlicky and delicious

Ok, we picked up two quarts. And a bag of the cheese toasties that are served with the coleslaw and without which it is not as enjoyable. Only one of the quarts made it all the way back to Austin. It was Thanksgiving weekend traffic, and we had a lot of time to take in the scenery on a slow-moving I-35. This morning I decided that I would have coleslaw for breakfast.