NO BORDERS TRUCK

www.sylviasenchiladakitchen.com

CUISINE A TASTE OF RIO GRANDE VALLEY

 

Although this truck no longer prowls the street and is strictly for private events, it was at such an event that we got to taste their fare. One taste and we decided we had to let you know about it. And even if you miss the truck, there’s a surprise in store. This Tex-Mex haven on wheels was offering a taco plate that came with two tacos, rice and beans (options were chicken fajita, beef fajita and pork tenderloin); an enchilada plate served with rice and beans with enchiladas of cheese, chicken or spinach; and finally a Texas torta with smoked turkey breast on jalapeno sourdough bread with guacamole on the side. For a side or starters, they had chili con queso or guacamole with chips. I went with the spinach enchiladas: Two fresh sautéed spinach enchiladas come smothered in tomatillo sauce with a whopping serving of rice and beans. It’s light but incredibly flavorful even without the cheese factor. It’s an amazingly healthy serving size. That rings up for $8. It’s the most bang for my buck I’ve seen from a truck yet. Now for the surprise part: If you don’t have a reason or need for the rental of this food truck, their delicious fare and truck is the brainchild of Sylvia’s Enchiladas! Head over to either of her locations to taste her famous enchiladas or tacos.

 

CONVIVIO
700 SOUTH DURHAM DR.

www.conviviohouston.com | 832.360.1750

CUISINE spanish

CHEF emilio chavez

After housing a number of various businesses, it looks like this spot has finally nailed down a keeper. Convivio serves Spanish tapas plus entrées for the hungry. The light airy space serves up authentic fare. Now serving lunch from 11:30am-2:30pm, it’s the ideal time along with their happy hour (5-7pm) to taste what their menu has to offer. On our stop for their lunch debut we indulged on their albondigas Convivio, hamburguesitas and the tortilla de patatas. All our dishes were served at the same time at our request. The albondigas (meatballs) made of beef and pork come in a spicy tomato concasse. It resembles more of a smooth sauce (rather than a diced salsa) that was perfect for dipping everything from our fries to the tortilla in. The spice is mild as well, so fear not. The hamburguesitas (sliders, two) are made from Kobe beef in a beer sauce served with caramelized onions and confit. They are a great size to split and with its buttery richness,

 

 

it might not be a bad idea if you’re heading back to work afterward. Their tortilla de patatas is the best I’ve ever had. New potatoes, Vidalia onions and olive oil make up this simple classic. And although simple, perfecting the right balance of these ingredients makes all the difference in the world. The potato and onion are subtle; they blend together and you’re never overpowered by either ingredient in each bite. Make Convivio a stop for lunch and/or happy hour and you won’t be disappointed.

 

Katsuya by Starck- 2800 Kirby Dr

www.sbe.com/katsuya | 713.590.2800

CUISINE Japanese

CHEF Katsuya Uechi

The highly anticipated import from California has officially opened its doors in super hot West Avenue. The modern, quirky, sexy space is true to Starck fashion. Oversized images of lips and eyes adorn the walls in the main dining room while at first step into the space the bar area is separated with those quirky yet cute good luck kitties (several of them) in lit cube, waist-high pedestals. To the right of the bar is their lounge area with plush rugs and seating. Once seated in the main dining room, music mixes with the clientele banter making this an ideal spot to start your evening. This infectious vibe rings true even on a Tuesday. We ordered several plates to share and they come out when ready in no order. For starters we had their popular, yellowtail sashimi with jalapeno. Fresh yellowtail, ponzu and jalapeno prove to be light and refreshing. We couldn’t resist the creamy rock shrimp. Crispy bite size rock shrimp are tossed in chef’s spicy creamy sauce. It’s addicting. Followed with the Katsuya ceviche. A light and refreshing blend of sashimi and citrus ponzu that is more creamy than the yellowtail ponzu. We couldn’t leave without ordering their signature dish, the miso marinated black cod. I wouldn’t normally jump for cod but this is truly prepared wonderfully. They use a sweet miso and bake the cod to “deliver unparalleled flavor.” I couldn’t say it better myself. Other notables we tried are their Robata yellowtail collar and their robata avocado. Both prepared simply but deliciously. Be aware sushi isn’t cheap. It rarely is and this is no exception but entirely worth the experience, the quality and the atmosphere.

 

By Beatrice Allen

RESTAURANT NEWS email us at

b.valencia@002mag.com

STREET EAST-STICK IT

www.stickitfoodtruck.com

CUISINE gourmet food on a stick!

If you see this red truck on the road or parked serving out some treats, do yourself a favor and pull over. The day they happened to be parked in our lot happened to be a Friday during the Lenten season so their Fish on a stick sounded perfect. This fish is Lone Star Beer battered, served on a stick with handcut fries and a malt vinegar aioli features nuggets of fish on a stick, not a fish filet on a stick. Without an ounce of apprehension I went for the fish stick and they didn’t disappoint. It was tender, fresh, crispy white fluff of fish. This sounds crazy but it was one of the best pieces of fish I’ve ever had. If fish is not your cup of tea, they also had grilled beef with grilled zucchini and sausage, roasted jalapeno with cheddar mash taters, grilled Asian glazed chicken with bacon fried rice and tempura green beans and shitake mushrooms, plus a dessert option of funnel cake-battered brie cheese with four-berry compote. The special that day was classic sausage on a stick! Each portion comes with only one stick so if you are extra hungry you do have the option of adding on an extra stick. Prices range from $3-$9 but you get a pretty hefty serving even with one stick. Adding on will cost you. Their slogan is right, “everything tastes better on a stick!”

 

UCHI

904a westheimer

www.uchirestaurants.com | 713.522.4808

CUISINE japanese

CHEF TYSON COLE

All the hype and rumors are true. It is amazing. It can be pricey. And there is almost always a wait. Regardless of reservations. It’s small to have that many people waiting but we’re all there for the same thing, for the Uchi experience. Now that we’ve saved you of all the things that will give you a headache, let us tell you why you need to endure this for one of the best meals of your life. You wait because their philosophy is to serve each dish one at a time and in the order you should enjoy them. There will never be a platter of dishes on your table. Just one plate impeccably presented for you to savor each component that makes that dish mind-blowing. The décor is a dim, organic shell of natural wood. Which is perfect for creating Zen in a space that is constantly busy. Most notable (that we order every time because they have yet to disappoint) are the yokai berry, hama chili, walu walu and the hamachi nabe. The yokai berry, from the cool tastings on the menu, features little cubes of Atlantic salmon, Asian pear and leaves of crunchy dinosaur kale sprouting along the plate with yuzu. Also from the cool tastings is the hama chili. Baby yellowtail is served with ponzu, thai chili and orange supreme. Both are clean and fresh, cool plates that act like a cleanser of sorts to ready you for the rich flavors that are to come. From the hot tastings, we had the walu walu and Hamachi nabe. Oak-grilled escolar, candied citrus, yuzpon and myoga make up the walu walu. A tender piece of escolar is served with a spoon to soup up the wonderful sauce beneath it with each bite. Our absolute favorite though is the hamachi nabe. A bowl is presented with koshi hikari rice, baby yellowtail chunks hidden throughout a farm egg on top sprinkled with bonito flakes in a soy broth. The presentation is amazing when they drop in the sauce to mix all the components together and the flakes “dance.” You can eat it right away or let the bowl (it’s a hot bowl) sit and it makes the rice crispy. Either way, if you are sharing, it will be gone in a flash! The best way to order though is to ask your server. They are all highly knowledgeable and ready to help with any question.

 

POLLO CAMPERO

4701 WASHINGTON AVE.

www.houston.campero.com | 713.863.8200

CUISINE POLLO AKA CHICKEN!

CHEF N/A

Since 1971 they’ve been enticing customers with their ancient Guatemalan recipe blend of spices to produce a unique, juicy, crispy chicken. New to the Washington Corridor, this chicken Mecca not only offers their special chicken but also has empanadas, pork, steak, carnitas specialties, salads, sandwiches and more. And from the look of the lines, no one is having a problem in finding something that fits their appetite. Seeing as how they are named after their famous Pollo Campero we had to try that for sure along with their chicken tomatillo taco. The pollo campero fried is their world-famous hand-breaded and fried chicken with their blend of traditional Latin flavor. In my to-go container came a breast and wing with chips and rice and beans. This combo comes with two sides and you can opt to order a leg and thigh or 2 legs and I thigh as well. Should you be on a diet, they offer a Peruvian grilled chicken citrus marinated and grilled to perfection. One bite an it’s easy to see why they are famous for their chicken. It’s crispy, juicy with a flavorful spice blend that wasn’t overwhelming but addicting. The chicken tomatillo taco on the other hand is a regular-sized taco, hence their taco trio combo because you can eat more than just one. Peruvian-style grilled chicken, green tomatillo, panela cheese, red onions and an avocado sauce are wrapped in a corn tortilla. It was very light, tasty and I could have had three of those alone! To dress up your tacos, chips or chicken, check out their salsas with varying degrees of spice. Plus, don’t miss the beverage bar with aguas de horchatas, tamarindo y Jamaica, all traditional Latin drinks.

 

By Beatrice Allen

RESTAURANT NEWS

email us at b.valencia@002mag.com

BANHMIERIA

http://twitter.com/banhmieria

CUISINE VIETNAMESE SANDWICHES
Les Givral is joining the food truck craze and they are dishing what they do best – Banh Mi Vietnamese sandwiches! Their truck, BanhMieria (a play on Taqueria), only serves (at press time) their famous sandwiches. Options are pork, shredded chicken, char-grilled beef and tofu. The smell that permeates the air from this truck is pure deliciousness. I’ve never had this experience with a truck until now. I opted for the shredded chicken on their recommendation. Made in about 5 to 8 minutes, my sandwich came wrapped in their signature white parchment paper with a rubber band. This makes eating on the go a little less messy; just unwrap and use the rubber band to hold the rest of the paper on the bottom half so your sandwich isn’t fully exposed. Their incredibly soft, yummy homemade baguette bread is the first thing you’ll notice. It’s life-altering. Stuffed  with the shredded chicken are vinegar carrot, cucumber and jalapeno slices with cilantro leaves. Turn your sandwich into a combo by adding chips and drink and your total rounds out to about $5.25. Lunch under ten bucks is always welcome. Find them on twitter.

TORCHY’S TACOS

2411 S. SHEPHERD www.torchystacos.com | 713.595.8226
CUISINE TACOS
CHEF n/a
Many have come and gone in this space. but Torchy’s Tacos has CONQUERED! This Austin implant is kicking tush and taking names. If you thought it looked busy from the street, it’s just as busy inside. The interior is pretty basic: order station, beverage/condiment/utensil station, main dining room and a patio. But I see where they are going with this. They aren’t here to impress you with décor, it’s all about the food. We stopped by around 1:30pm for a late lunch and there was still a slight line to order but it moves pretty quickly. Another heads-up – parking is a bit tight. We ordered the Baja Shrimp, Mr. Pink and the Dirty Sanchez (still embarrassed I had to say that out loud). The Baja Shrimp comes with hand-battered fried shrimp with cooked cabbage slaw topped with pickled jalapeños and onions, queso fresco, cilantro and a wedge of lime, served with their chipotle sauce in your choice of tortilla. We got ours on corn and the corn comes with two tortillas instead of one. This was one of our favorites. We split it into two so we could taste more. This is a good idea if you get one that is exploding with ingredients. Our Mr. Pink also came on corn tortillas so we split it as well. Guajillio-seared Ahi tuna, cabbage fresca, cilantro, queso fresco wrapped in corn tortillas with a wedge of lime and their chipotle sauce for topping. It’s fresh and has a hint of sweetness with a savory kick. The Dirty Sanchez is in a category of its own. It’s the ideal taco for when you’re not feeling 100% after a late night. Served on a flour tortilla, scrambled eggs are layered with fried poblano chile, guacamole, escabeche carrots and shredded cheese, served with their poblano sauce. This is not served with a splitting option but if you’re feeling bad, you aren’t going to share anyway. We loved the vinegar carrot, fried poblano combo. I would prefer the queso fresco here too only because of those two components. That would seem more complementary than shredded cheese. It’s interesting, it comes loaded with ingredients, and we can’t wait to have another one with a Mexican Coke®.

RADICAL EATS

3903 FULTON ST. www.radicaleats.com | 281.222.7647
CUISINE vegetarian mexican
CHEF staci davis

Although they’ve been in their location off Fulton since July 2011, it’s new to us! By luck, when reviewing Juicy in the Sky, we also got a sample of what they had to offer. Now that they have their own space, we get the entire rockin’ experience! If you’re on a mission to get more veggies onto your plate, they’ve mastered the art of Mexican food gone vegetarian. No animal, hydrogenated fats or preservatives are used in their cooking period. This little café packs personality plus great bites. (Vinyls for music of your choosing so long as you listen to the entire album.) For lunch we ordered all the specials for the day per recommendation: Verde Enchiladas, King Ranch Casserole and Cajun Naca Tamale. The zesty verde enchilada is a corn tortilla filled with seasonal greens topped with tomatillo sauce. Not every enchilada comes with cheese, folks. This version is light and good for you. You get the Mexican food craving and some benefits too. How many places offer that drenched in cheese and mole sauce? Their version of King Ranch has layered potato with local greens, tortilla and nogada. Nogada is a walnut sauce that works perfectly as a substitute for the copious amounts of cheese you usually see in King Ranch Casserole. It’s a real treat that you shouldn’t miss out on. The last dish to impress, because we were apprehensive with the whole Cajun factor, was the Cajun Naca Tamale, which unlike a regular tamale is more flat and served in a banana leaf as opposed to a corn husk. This tamale had tomato, red bell pepper, local cauliflower and okra in a Creole sauce. It made for the most flavorfully complex out of the three that we couldn’t stop eating. They make fresh salsas to dress any of your dishes or have with chips that are also amazing. More veggies. More freshness. More local. More Radical Mexican food.

By Beatrice Allen

RESTAURANT NEWS email us at b.valencia@002mag.com

 

JUICE GIRL
www.txjuicegirl.com or twitter.com/txjuicegirl
CUISINE JUICY GOODNESS + SMOOTHIES

My sister, an avid juicer, has turned me on to her juicing ways. It was only a matter of time before I realized all the benefits from juicing. Better nutrient intake, use of all your veggies and fruits, “eating” your daily serving required of said fruits and veggies, not to mention numerous health benefits. To our delight, one blindingly bright morning Juice Girl’s ray van was parked right outside our studios which also happens to be by Cura Yoga – one of her weekly stops. Gretchen the juice girl was pre-making the juices and serving three varieties. Juices are served in glass bottles and are typically chilled. (We recycle and return our glass bottles to be used again.) On our particular day we could choose from the Green Beast (my favorite! You can never get enough greens!), Apple’Ade and Punch. Apple’Ade is made from apples and lemon; Punch is OJ, pineapple and organic beet; while the Green Beast is made from organic apple, cucumber and celery. A bottle will cost you $4 cash or $4.30 credit. Yes, she takes credit! The juices are fresh and natural tasting. If you have never tasted homemade juice (not like the store bought stuff, peeps) then you might be in for a surprise. The flavor is not as sweet and there is a natural, leaf factor to it. It’s highly beneficial but can be an acquired taste. If you’re up for it, find Juice Girl and become an addict! Much like me, now the proud owner of my own JUICER!

THE BIRD & THE BEAR BISTRO 2810 WESTHEIMER
www.thebirdandthebearbistro.com | 713.528.2473

CUISINE AMERICAN
CHEF n/a
The space formerly known as Rickshaw, adjacent to Chuy’s, has been transformed into a bistro that is equally charming as its moniker. The space, even with walls painted black, is warm and inviting. Red touches, mirrors along said walls, gorgeous chandeliers and dangling antique furniture add a chic quirky vibe. One can only imagine the way the light bounces off the mirrors at night to add a glow to the room. For lunch, the dining room was all abuzz. The noise level is a bit lower across from the main dining room, off the bar area, although the space is smaller but cozy. On this particularly cold day, I started with a cup of Ouisie’s Gulf Coast seafood gumbo. This hearty gumbo comes full of vegetables (notably the okra and peppers), seafood chunks and a heap of rice. I was almost inclined to order another serving; one cup just wasn’t enough to enjoy this hot delight. For my entrée I had Ouisie’s Not Entirely Classic Caesar – romaine lettuce leaves are topped with jumbo lump crabmeat, Parmesan cheese, fried capers, drizzled in aioli and Caesar dressing, topped with croutons with a deviled egg and anchovy on the side. (If assembling your salad, i.e., cutting your romaine to bit-size pieces, is not your thing then I would steer clear.) It’s a tangy, light version with loads of fresh lump crab for each bite. With prices ranging from $5 for a cup of broth to $22 for the Caesar salad, be prepared to spend a bit to get a whole lot of Ouisie magic. A note: Valet parking is the most convenient (and might be the only) form of parking since the lot is for Chuy’s patrons. That being said, I can’t wait to go back for dinner with the girls!

LIBERTY KITCHEN+OYSTER BAR

1050 Studewood
www.libertykitchenoysterbar.com | 713.802.0533
CUISINE OYSTERS, CLAMS, SEAFOOD AND COMFORT FOOD!
CHEF LANCE FEGEN
After seeing a friend rave about Liberty Kitchen and seeing the hullabaloo about a certain food critic getting called out on their “door” (It’s actually in the bottom corner of the window, really small, not noticeable unless you read about it.) I had to check it out. Even before you get there you’ll notice their large sign, that rather than saying Liberty Kitchen says EAT in big bold red letters. You’ve reached the right place – and I like that sign regardless. (You’ll notice a review on yelp griping about the sign. Really, folks?! It’s a sign! You don’t eat it!) Parking is limited but at lunch we managed to score a spot right in the front so it’s not impossible. Once inside, the décor has an industrial touch with a rustic natural, casual vibe. It’s actually quite fitting for an oyster bar. I could see a captain throwing a few back at the bar after a long one. Lunch was busy but our service was still fast. I read about their gumbo and that’s exactly what I went with. A healthy portion of Creole crab gumbo, andouille, fried okra, rice, shrimp and fried oysters is served all together in a mild roux for $8. Now that I look at the menu with more time, I wish I’d added the extra blue crab meat for $4.50. Every bite had a piece of seafood so at no point was I just eating rice soup. It’s overflowing with ingredients and mildly spicy. Even my husband was jealous of my super gumbo. My husband went with the Rodeo Reuben. Spiced brisket, creamy malt slaw, cheddar, dill pickle and hedge hill ranch are served on pumpernickel bread. It was a big hearty sandwich but my gumbo beat his menu choice this time. Next time, oyster and gumbo it is.

By Beatrice Allen
RESTAURANT NEWS
email us at b.valencia@002mag.com

ZAMMY’S MOBILE GRILL
find them on twitter @zammysmgrill
CUISINE A LITTLE BIT OF EVERYTHING

We had the pleasure and joy of having this mobile grill parked outside our offices for a week straight of goodness. This bight chartreuse/neon green (I’m horrible with colors, folks) kitchen on wheels is hard to miss. And honestly you shouldn’t miss out on this grill either. Offering everything from gyros, tacos, jalapeno poppers, quesadillas, to homemade kofta kabob, with this mobile grill you’ll find a favorite. We dream (and drool) over their fish tacos. They are the BOMB! Beer-battered, fried fish or shrimp is sandwiched in your choice of corn or flour tortillas, with a cabbage blend and your choice of habanero or ancho mayo. It’s simple but the frying is perfection and the outcome is pure – a crispy, tangy goodness. The best fish taco to come out of a truck hands down. It’s a hefty size so if you want, split it into two with the extra tortilla. Or just get two! Other notables from this truck are their falafel and the kofta kabob. Both are served inside a pita with lettuce, tomato and special sauce. Patience is a virtue with this truck as all orders are made the moment you order. The wait is definitely worth it!

BLACK FINN AMERICAN GRILLE
www.blackfinnhouston.com | 910 BAGBY ST. | 713.651.9550
CUISINE AMERICAN CLASSICS+REGIONAL FAVORITES
CHEF n/a

Driving around Midtown you might have noticed this rather expansive newcomer to the neighborhood. Not only does this space offer a dining room but also a grille room, saloon and patio, each offering individual comforts. The dining room outfitted in photography and work from local artists is ideal for family dinners and business. Looking for full dining but in a more relaxed bar-like setting then the Grille is for you, with booth and bar seating. Should you need to hide out in a booth and work, outlets and Wi-Fi is available. The Saloon merges social dining, sports and business. Check out the game while you dine anytime early or late, or use the space for happy hour or special events. The patio offers a comfortable setting no matter the weather (heaters for cold weather) with local musicians providing acoustic sets Friday and Saturday evening. Open until 2am and it’s dog friendly! No matter the mood, Black Finn offers four dining experiences to suit you. And your options don’t end with the particular rooms; their menu offers a vast array of delights from flatbread, burgers to enchiladas, filets, pastas. Whatever you are craving, you’ll find relief here. Their Ginger Tuna is a tangy, citrus delight of sushi grade ahi steak with stir-fry vegetables and a smashed rice cake with a citrus soy. Looking for a cure, the Hangover Burger combines ham, a fried egg, cheddar, lettuce, tomato and onion on top of a burger for fast “relief.” For indulgence, try the Iron Skillet Mac–N-Cheese Surf or Turf. A blend of cheeses, cavatappi pasta, bacon, tomatoes and toasted bread crumbs are mixed with your choice of lobster, red chili chicken or barbeque pulled pork. For a dining experience catered to your mood and need, Black Finn has it all.

LOCAL FOODS www.houstonlocalfoods.com
2424 DUNSTAN | 713.521.7800
CUISINE slads, soupd, sandwiches w/ local ingredients
CHEF N/A

Brought to you by neighbor Benjy’s, this counter-style service spot woos you with locally sourced fare with a flair for quality as said neighbor. The location that used to call Antone’s home (and has kept their name in the concrete at the entrance) has been transformed into a clean, industrial haven. Green and blue dot the mostly white space with metal touches. An array of white light fixtures hang above a wall dotted with banquettes. It might be kismet that their menu flows nicely with the décor. Their menu comprised of sandwiches, soups, salads and sides offers light options with a couple more substantial items (hello, crispy chicken sandwich with buttermilk dressing) thrown in. Sandwiches come with two sides or a cup of soup. This menu is ideal for lunch or those looking for a meal that is neither overdone nor overly dressed. We stopped in for lunch and, while the area across the street is under construction, there is still plenty of parking, which is always a perk in the Village. I suspect the lot will be a lot tougher to maneuver once word spreads about Local. After checking out the menu, I went with the Gulf shrimp and blue crab sandwich with green goddess dressing and the avocado soup. The avocado soup also features of potato and leek. I’ll warn you on the “cup.” Let’s just say , if I got a cup, I don’t want to know what a bowl is! It’s more like a large, bulbous cup. I can’t complain though because this soup was so awesome, I was DELIGHTED to have leftovers. A piping hot green bisque-like soup is topped with some of their homemade chips. It’s a beautiful blend of all three components with not one being overly obvious. My sandwich came out on this toasty mini-baguette type bread, full of crap, shrimp, shredded lettuce, a bit of pickled red onion, all dressed in a subtle green goddess dressing. I felt like I was indulging even though in reality my meal was quite light. And for this locally sourced deliciousness, that was a plentiful serving and exceptional quality at a mere $12. I’d say that is a steal.

By Beatrice Allen

RESTAURANT NEWS
email us at
b.valencia@002mag.com

TEXAS TAMALE CO.
www.texastamale.com
3340 FOUNTAINVIEW | 713.953.9770
CUISINE mexican
This little shop located off Fountainview has actually been operating since the late ’80s. More of a to-go shop, the Mexican Deli specializes in tamales and puts out 100-300 breakfast tacos each morning. Should you stay and eat, your option is one of three tables. We received our tamales and tacos in a cute Styrofoam cooler to keep them warm on the go. The cooler has their logo on one side and the saying “Mi Masa es su Masa” (masa = corn dough) on the other. So clever. Their tamales are made with vegetable shortening rather than lard making this healthier version not only delicious but better for your heart. They are small in size so it’s easy to try various tamales. The chicken version is shredded chicken in a red sauce packed into a tamale with that delicious masa flavor. They also offer beef, pork, spinach and black bean. The breakfast tacos are the same. A flour tortilla bursting with egg and your choice of potato, chorizo, sausage, bacon and numerous other fillings start at…$1.39! Breakfast tacos are served from 7-10:30am while supplies last. Make it a rounded out meal with some of their queso, beans or rice. Looking for a good Mexican meal at a great price, this Mexican Deli offers that and more. You can place orders for tamales for your holiday parties or give them as a present. Check out their website for more gift ideas for that homesick Texan.

PINEWOOD CAFE
www.pinewoodcafe.com
CUISINE AMERICAN
Located in Hermann Park in front of the pond is this little café. With floor to ceiling windows, even if you can’t score a patio table the view is magnificent and you can watch the paddle boats. Counter-style ordering and high tables with stool seating round out the interior décor thus far. We had a beautiful cool day for our lunch visit that found us sitting at one of the tables. Kids and adults will cheer for their build your own grilled cheese or burger menu. We experimented with rye bread, gouda cheese, shrimp, avocado, tomato and sprouts, as well as a French loaf with cheddar, mushrooms and jalapeños, and a sweet sourdough with Velveeta and tomatoes. With 6 different breads, 8 cheeses, 7 proteins and 6 add-ons, your possibilities are almost endless! And if you don’t like your combo, well, you only have yourself to blame. One thing you will have no complaints on is their bread. From a local bakery, all the options are standouts. Should you build your own burger, you can choose from either an 8oz Angus beef or 8oz grilled chicken with your choice of veggies on said bakery bun with cheese or bacon as add-ons. Not on the menu but amazing is the Olivia burger. It’s an 8oz Angus burger with havarti cheese, caramelized onions and mushrooms. The flavors are so buttery and delicious together. No condiments required with this baby! Another notable was the Texas wrap with flank steak. The steak is marinated (daily) in pineapple juice and yellow curry, then it’s wrapped with lettuce, pico de gallo and jalapeño in a spicy cilantro dressing. The flavor of the steak and dressing is sweet but savory. If a good, personalized meal is what you’re after, Pinewood Café has options for you.

CHAMA GAúcha www.chamagaucha.com
5865 Westheimer RD. | 713.244.9500
CUISINE brazilian steakhouse
Chama, meaning “flame” in Portuguese, is the essence of an authentic Brazilian steakhouse. The “flame” also describes the passion the gauchos, Brazilian cowboys, have for their culture and tradition. This same passion is found in the food and service at this steakhouse. From the moment you are seated to the moment you leave, the service is impeccable. We not only had our waitress keeping an eye on our table but every other waiter that walks by, if he sees the need for something, will bring it or do it. It’s like having ten waiters. I’ve never experienced that kind of service anywhere. For lunch, around $20, you can eat from their expansive salad bar area that offers already mixed salads, build-your-own, vegetables, cheese, bread, cured meats, a Brazilian black bean soup and rice. Once you are ready for the meats, a little card on your table (one side red for stop, the other green for go) is your way of letting their gauchos know. A parade of 15 cuts starts. Everything from filet mignon, top sirloin, ribeye, ribs, chicken, lamb and pork are available at a limitless amount. Should you need a break, just flip your card to the red side. It’s no wonder all eyes are on your table constantly. My favorite cut, aside from their filet, was the Fraldinha. It’s the bottom sirloin that is flavorful, lean and tender. The house specialty, Picanha, the prime cut of the sirloin, is also a standout. You can’t miss out on their homemade lemonade. The whole lemon is used for this fresh and frothy version. If you like to get your money’s worth, Chama Gaúcha is that and more. With impeccable service and succulent meat cuts at limitless amounts, you won’t be disappointed.

By Beatrice Allen

RESTAURANT NEWS
email us at b.valencia@002mag.com
6104 HermanN park dr. | 713.429.5238

SAMMY’S WILD GAME GRILL 713.868.1345
3715 WASHINGTON | www.sammyswildgamegrill.com
CUISINE SAUSAGE DOGS+BURGERS+SLIDERS

They are NOT kidding when they say wild game. Your options include but are not limited to, buffalo, venison, antelope, pheasant, etc. Not only do these meats raise the flavor factor but they are also high in protein and low in both carbohydrates and cholesterol. A perk in the battle of to burger or not to burger? Their gourmet burgers, sausage dogs and sandwiches are all- natural, free range as well. Located in the space that used to house Maui Wowi off Washington also means you can get your order to go due to the previously existing drive-thru window. Counter-style ordering with bar height tables and some banquet seating is inside. The patio provides more seating should the weather permit. TVs are also located inside for game viewing PLUS a FULL bar. Being that this is a wild game grill, various game references are noted throughout. I tried their buffalo sausage dog with fresh onions and pickle relish. They offer a variety of toppings aside from those. From their sauce selection, I went with their Habanero ketchup on the side. The meat is definitely gamey but past that, it is tender and hearty with much more flavor than I expected. The soft pretzel bun concept (on burgers too) is a hit! Their sweet potato fries are the most crisp I’ve had in a sweet potato version. Sammy’s Wild Game Grill is just what Houston needs: new twists to old favorite classics that will entice customers to check it out.

FELIX 55 www.felix55.com
5510 MORNINGSIDE, No. 120 | 713.590.0610
CUISINE AMERICAN/ GLOBAL INFLUENCE
CHEF MICHAEL KRAMER

Sandwiched in between D’Amico Italian Market and Baker’s St. Pub is where you’ll find this delightful venture. Their expansive patio even boasts swings for certain tables and a section of upholstered cushion seating. Chef Michael Kramer, previously from Voice and Tasting Room City Centre, is behind their menu. We started with the ceviche and truffle fries to share while we looked over the entrées. For lunch, they offer an array of salad, sandwiches, flatbreads and, should one feel extra hungry, some large plates. The ceviche with leche de tigre, cilantro, lime and tortillas chips was fresh, full of citrus flavors with little bits of orange mixed in a subtle version of leche de tigre. Their truffle fries are a balanced blend of parmesan cheese, sprinkled bits of parsley, sea salt and just a touch of truffle. Truffle can be overwhelming when overused but they manage just the right amount for a salty decadent snack. Dare I say, their fries sans truffle rival a certain double arches’ version. For lunch I did the half sandwich and soup combo. I ordered half a Turkey Panini with garlic aioli, tomato confit and Swiss cheese with a cup of their mushroom soup. My panini was crunchy, full of turkey, gooey cheese – and a half is ideal for lunch. Paired with the mushroom soup that is topped with crushed hazelnuts, truffle goat cheese and porcini powder, my lunch made for a hearty meal suitable for colder weather. After seeing a flatbread being served we couldn’t resist and ordered their Prosciutto one with half left meatless. This sizable portion could be a meal for one hungry patron or great as a starter to share. A crispy, thin crust is layered with ovaline mozzarella, garlic and arugula. It’s delish! For dessert, don’t pass up their gooey chocolate cake served with espresso-infused anglaise and caramel ice cream. It takes a bit to make, so let your server know early.

FUEL KITCHEN+HEALTH BAR www.fuelhealthbar.com
1005 WAUGH DR. | 713.528.3835
CUISINE HEALTHY MEALS
CHEF N/A

Fuel Kitchen located conveniently within reach of FIT gym, in the shopping center near Pei Wei, is set on helping you lose body fat. By packaging all their healthy meals in separate containers it not only lets you personalize your meal but also control the portion. Not to mention this form of packaging is vegetarian, pescaterian and vegan friendly. By separate, I mean protein packaged alone in a container, veggie in another container and starch in its own container. No more meals where a piece of chicken is on top of rice with some vegetables snuck in the remaining space. You can CHOOSE if you even want the rice or prefer just the veggies. If packaged food isn’t your thing, they have a salad and wrap bar to either order one of their menu items or build your own salad or wrap. All their food choices are carefully monitored to ensure each package has an accurate count of calories, fat, etc. They are trying to help you burn fat after all and consistency is key. For lunch, I picked up a 4oz grilled lemon chicken, steamed green beans with caramelized shallots and brown rice with sesame and scallions. The chicken portion was perfect, and after heating up in the microwave, surprisingly tender and juicy with great lemon and grill flavor still there. They were genius in leaving the green beans a bit crispy so they wouldn’t mush with reheating making for perfect green beans straight from the microwave. Nothing is worse then overcooked vegetables. These were awesome! My brown rice serving was plentiful with the sesame and scallions adding just enough flavor to take away the “healthy brown rice factor.” Overall, the staff is incredibly knowledgeable (and fit) and they do an excellent job at squashing the healthy food is flavorless stigma. Their “fuel” does a body good.

By Beatrice Allen
RESTAURANT NEWS email us at b.valencia@002mag.com

LUCHI AND JOEYS twitter:@luchiandjoeys
1002 WASHINGTON | facebook: luchiandjoeys
CUISINE tacos, tortas, burgers and more
Houston’s newest food truck is hitting the pavement serving up tacos, tortas, burgers and more. Located in a trailer across the street from the city permits building, this is your chance to taste their goods before they move into their second forever home in that same building. Their other location is in the tunnels downtown. The staff in the yellow and orange trailer is as pleasant as they are efficient. They guided me toward the items to taste. Among those in my order were their Gringa, Baja and Alambra tacos and a Sidral (apple juice soda) to wash it all down. The Gringa was full of beef, cilantro, onions, mushrooms and white cheese while the Gringa was more of a pure Taco al pastor made from pork lion, with cilantro, onions and pineapple slices. The Baja was their fish taco with cole slaw, mango, pico de gallo, cheese – all in a spicy mayo. My favorite is their version of the fish taco. Nothing but grilled fish is smothered in spicy mayo, a bit of cheese and pico and mango, all warm and melty into each other in a corn tortilla. It’s messy but incredibly flavorful. I love the addition of mango and the grilled factor. Their Gringa is true al pastor style. This is the kind of taco you find on the streets in Mexico, just a bit bigger though. All tacos range from $2.50 to $3.50. To wash it all down they have real Mexican Cola, Sidral, Jarritos, water bottles, canned Coke, Sprite, 7Up, Crush and Hawaiian Punch plus bottled OJ. I went with a Mexican classic Sidral. It’s like apple juice plus carbonation. The best! If you’re craving a yummy taco to go at a decent price this is your trailer. Plus you can get real sugary delicious Coke! What’s not to love!

EL GRAN MALO www.elgranmalo.com
2307 Ella Blvd. | 832.767.3405
CUISINE GASTROCANTINA
CHEF menu by GREG LOWRY
El Gran Malo which translates to “the Big Bad” is the moniker not only for the establishment but it is also refers to their big bad wolf mascot. And, in a kismet way, can relate to their genius infusions of tequila. But first a few notables. There is no hostess to seat you. When they add cantina to the name, it literally has a cantina feel. Tables dot the inside, with TVs in plain view for game watching. The bar and kitchen are front and center when you walk in. This isn’t so much a restaurant as a bar that happens to serve some big bad food too. The main decoration in the space is a massive mural by local artist Kevin Hernandez that covers a back wall. With characters from loteria, un luchador, Zapata, Calaveras (skulls Day of the Dead style), la Virgen de Guadalupe and The Big Bad Wolf himself making an appearance, it’s hard not to imbibe tequila with all the Mexican Cantina references. A makeshift “altar” area holds various tequila jars in the infusion process. If you can infuse tequila with it, they are doing it here. Everything from jalapeno, cucumber, vanilla, cinnamon, plus combos is being fused with tequila. And the flavors are BIG. The jalapeno tequila margarita is a blend of citrus balanced out with the unexpected undertone of jalapeno. It provides just a slight bite at the end. The tequila is so well infused, I (and I’m horrible with tequila, the smell alone can make me cry) am able to sample them straight. Eureka! Other notables include the peach, cucumber mint and vanilla cinnamon and that’s what I got to taste! From the menu, their tamal al chipotle with chicken tinga, sweet chili chipotle sauce, crema fresca and avocado is a spicy delight. We were so excited we ordered seconds! Their snapper tacos, among their other stellar pairings of tacos, with seared snapper, pomegranate salsa, shaved cabbage, Serrano and micro cilantro packs big flavor with unexpected garnishes for Mexican tacos. The same innovative ideas are used in most dishes at El Gran Malo, taking everything that we know Mexican and putting twists on it. Big twists. El Gran Malo is serving big bad infused tequilas, margaritas and tacos from 4pm–12am Monday thru Sunday. There is no better day to check it out than today.

COPPA www.copparistorante.com
5555 WASHINGTON AVE. | 713.426.4260
CUISINE ITALIAN
CHEF BRANDI KEY
Catalan has been reborn as an Italian dream. Coppa transforms the location into a rustic space adorned in yellow and peacock blue touches. It’s romantic but industrial with a touch of quirky. The blues range from bright eye-catching cords on the light bulbs to deep jewel tones covering the bar stools, with massive mirrors in yellow ornate frames serving as accents. From the color-coordinated menu, we started with the Burratta salad, a ball of burratta is served with a mix of greens, campari tomato wedges and some beautiful thin cut coppa drizzled with olive oil and sprinkled with sea salt. The cheese was thick but nice and soft in the middle, perfect with the bit of greens, ripe tomato and a thin beautiful cured meat slice. I couldn’t pass up their mafalda and meatballs. Inchwide ribbons of pasta that resemble lasagna noodles, the mafalda are served with a meat marinara and three big, moist meatballs. It’s delicious down to the last bite. Their marinara is a perfect balance of savory with a hint of sweet, making an excellent foundation for this pasta and the pizza sauce. Speaking of pizza, we went with the adventurous Pizza Neapolitan. Tomato, garlic (cloves), black olive bits, pieces of white anchovy, Caladria chili and fresh oregano are layered on a thin crispy crust. The fresh oregano perfumes the pizza and is an excellent pairing with the salty anchovy and olives. It’s a light but flavorful, fresh pizza. Not ones to pass up dessert, my sister had previously tasted the lemon semifreddo and had to order it again. This lemon mousse-like (but less dense) half ice cream, half whipped cream concoction is like eating fluffy cream clouds. It’s light and heavenly. Served with a dollop of lemon custard on the side for mixing and candied pistachios, it’s a beautiful balance of sweet and salty. Dine in or dine out.

By Beatrice Allen