Recipe: Mars’ Rice Paper Shrimp and Five-Spiced Baby Back Ribs

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Recipe: Mars’ Rice Paper Shrimp and Five-Spiced Baby Back Ribs
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Add the Chinese BBQ sauce and get transported back to this 'uniquely incendiary' eatery

It was hard to decide what excited and delighted you more about a visit to Mars restaurant in the Nineties. Was it the sleek interior with intensely deep red walls? Or was it the talented and dynamic kitchen that had complete freedom to globe-trot and create any dish they could imagine with delicious results?

Georgia Coleman, the original owner, chose the tiny house on San Antonio because she had grown up nearby in Clarksville and her father's law firm had been a few doors down. The address had also been home to the original Oat Willie's, which for some reason was also the forwarding address for many musicians. It wasn't uncommon to see Doug Sahm and other local troubadours swinging by Mars to pick up their royalty checks and mail at the restaurant's bar.

Shortly after Tim and Georgia sold Mars to Lori Simon, she hired a chef named John Bullington. Together, they carried on the culture of culinary adventure and kind treatment of the staff. While every restaurant in this article is greatly missed by longtime Austinites, the loss of Mars places a marker for when Austin changed from a sleepy laid-back town brimming with live music to the more polished and modern version we know today.

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