JUICY IN THE SKY

www.heightsashbury.com242 W. 19th St. | 713.992.9670

CUISINE JUICES+SMOOTHIE GOODNESS!

CHEF N/A

The Heights Ashbury Coffeehouse is a trifecta of goodness. The coffeehouse is home to Juicy in the Sky and serves bites from Radical Eats. All of which are new to me and my most exciting discovery to date. After being bit by the juicing bug, I started to do research on juice bars near my home and then this email appeared in my inbox announcing the opening of an All Natural Juice bar. It was kismet. On my visit I tried their signature Infra-red juice and their basic Maddie’s Comet smoothie. The Infra-red is a blend of carrot, celery, orange, beet and mixed greens. It comes out this fiery red color and is a delight. I think I finished almost the whole thing by the time I left. Maddie’s Comet smoothie is a blend of strawberry, banana and pineapple juice. A smooth, seamless refreshing beverage that will be a treat these warmer months. While there, we tried some of the vegan Radical Eats fare. I’m not vegan but I’m not opposed to eating like one. Their menu is evolving but you should be able to find their not to-be-missed tamales and tacos. We were blown away with their mild spinach and corn tamale. I was giddy for my homemade corn tortilla tacos filled with refried beans, mushrooms and avocado. It all has this amazing homemade flavor that I swear is like the tortillas I get in Mexico. They’re a must try. This place is a gem! The juice, the smoothies, the service is all pure joy. I’m so excited I can barely catch my breath when recommending it! And I have yet to try the coffee but I think I just found my excuse to go back…soon!

MAI’S

www.maishouston.com3403 MILAM ST. | 713.520.5300

CUISINE VIETNAMESE

CHEF MAI NGUYEN

Many of us were left without our favorite spring rolls when this Houston institution went up in flames a year ago. Recently, this beloved establishment re-opened to a throng of loyalists keeping watch on Twitter to be invited back for special soft openings. We couldn’t have been more excited to come back to this casual dining spot to find a rebirth of sorts. Gone are the mirror walls, cloth drapes and mismatched Formica top furniture. A beautiful expansive bar greets you at the entrance rather than a cash register. Booths and dark chairs and wood tabletops sit amid tranquil green, neutral hues. The menu has been condensed, and a specialty drink menu is now offered.  I started with a saketini and some shrimp spring rolls. Both impeccable in flavor. The rolls thankfully did NOT have that build-up of wrap that sometimes occurs in the bottom making an unappetizing glob. They were fresh, just prepared and as they should be. We also dined on their inventive Vietnamese fajitas, a phenomenal General Tso’s tofu and their famous garlic beef. Their fajita presentation leaves you questioning how to put this together but the staff is right there to show you how it works. A plate with fresh romaine leaves, cucumber, carrots, bean sprouts, mint and cilantro is served with a side of rice paper for wrapping. Your meat is served with fried onions, scallions and roasted peanuts over pressed vermicelli for filling.  You moisten the rice paper (essentially your tortilla) and then fill with the vegetables and meat, roll and eat. The combo with the mint and savory meat is a must. The tofu was our favorite by far. Tofu can be difficult but they have mastered the art of its preparation at Mai’s. It’s lightly battered and absorbs the sauce deliciously. The garlic beef with chunks of tender filet served with mounds of garlic, onion, bell pepper and jalapeno all atop lettuce and tomato in a vinaigrette dressing is a go-to classic. Their appearance may have changed but Mai’s fare is better than ever.

THE ROLLING HUNGER

www.therollinghunger.comFACEBOOK “rolling hunger” | 713.992.9670

CUISINE KOREAN MEETS MEXICAN W/A TOUCH OF VIETNAMESE

CHEF N/A

Food on wheels is taking the city by storm! In homage, we are including them in New Restaurants because – well, it’s new and it serves food. So what if it’s mobile! We had the amazing luck of having the Rolling Hunger stop right by our offices. This bright orange truck is hard to miss and you won’t want to after dining on their flavorful fare. Your choices are tacos, quesadillas or tostadas with beef, pork or chicken, Banh mi sandwich, Korean short ribs and Vietnamese egg rolls. Prices range from $2-6, and this mobile only accepts cash. They also have combos for the tacos that include a drink and other special fixings like pico de gallo. After perusing my options and asking for suggestions, I settled on their beef tacos and the chicken quesadillas. But in reality, I got to taste everything from the Banh mi to the egg rolls. My favorite thing was their beef tacos. The quality of beef and the flavor with the Korean slaw and a touch of their green sauce were awesome. It’s spicy and savory, it’s perfect to squash a craving, or even a light lunch. These are mini-tacos and even the quesadillas are a decent serving size so unless you decide to overindulge, making it through the day shouldn’t be a problem. The chicken quesadilla was a balance of meat and cheese in every bite. Beverages from water to sodas are on ice to quench your thirst and an array of sauces plus sriracha are there for dressing up your meal. And for a food truck meal, the greasy factor is minimal. The quality of meal you will receive from this food truck will have you reassessing what this movement is all about. It’s about getting quality dining to the masses at a decent price. Mission accomplished!

By Beatrice Allen

SWEET

www.sweethouston.com

CITYCENTRE | 713.647.9338

CUISINE CUPCAKES, MACARONS, COOKIES+BEVERAGES

CHEF N/A

Located right across from Yardhouse, this quaint eco-friendly sweets and coffee shop is a welcome addition. Offering diners a refuge designed and put together by local artists with vintage furniture and wood fixtures plus glassware that are 100% recycled, the eco-awareness doesn’t end there: All packaging, cups, even the unbleached liners the cupcakes are baked in are recycled. Looking to indulge in dessert and feel good about it doesn’t get easier than this. With cupcakes like Red Velvet, Peanut Butter, Hummingbird, Raspberry and Nutella and macarons in lemon, vanilla, chocolate, pistachio, coffee and strawberry, deciding on your quantity of intake will be the hardest decision. We tried the chocolate on chocolate cupcake, the vanilla bean with vanilla cupcake and the vanilla, chocolate, pistachio and coffee macarons. I’m usually a vanilla cupcake gal but their chocolate is hands down much more exciting than vanilla bean. Neither components on the chocolate are too chocolatey. I could’ve gone without sharing but it was too good to keep to myself. The macarons are crunchy on the outside and chewy on the inside. I like the bite-size portion – easier to pop in your mouth. I found all the flavors subtle but delightful. Wash all these sweets down with your choice of coffee, tea, espresso or tapioca. If a sweet fix is what you’re looking for, SWEET has you covered.

THE TASTING ROOM

www.tastingroomwines.com

CITYCENTRE | 281.822.1500

CUISINE AMERICAN/ITALIAN INFLUENCE

CHEF MICHAEL KRAMER

Under the helm of former Voice Executive Chef Michael Kramer, the quality of not only the food but also the service is enviable. The team is attentive, knowledgeable and, best of all, friendly. This location differs from the others in that you will see families dining alongside a girls’ night out and wine connoisseurs. It’s a blend that is unpretentious and relaxed. The food is also different. This location has a wood-burning oven for fresh pizzas and the menu is simple – to the point but impressive. We started with the Mushroom Risotto, Carpaccio Beef and Baby Beets, all expertly prepared and seasoned. Their pizzas are made in traditional Neapolitan style. With Chef Kramer and his team being trained under Master Pizzaiolos, they adhere to the rules of Vera pizza Napolentana or the truest form of Neapolitan pizza: thin crusts, with crispy, melty deliciousness throughout. We added arugula to the top of our Margherita pizza for some extra greens. With its roma tomato, ovoline mozzarella, basil, sea salt and olive oil, this classic is a delight. Truffle Parmesan Fries are a truffle lover’s dream. The smell alone is intoxicating – and blending the best of two worlds, fries and truffle, you can’t go wrong. Dessert cannot be skipped! Chocolate Budino is an unforgettable blend of sweet and savory. A light and fluffy chocolate pudding is topped with a dollop of espresso cream and then sprinkled with sea salt.  Their Vanilla Bean Cream Brulée is the quintessential preparation. This vanilla bean custard has an ideal burnt sugar crust that cracks beautifully when punctured with your spoon.  Their Zeppole is a kiddie indulgence. Ricotta donuts are served with a sprinkle of powdered sugar alongside a chocolate sauce for dipping. With just a hint of orange zest, this fun take on dessert has sophisticated notes that an adult palette will enjoy. Their innovative Enomatic® Wine Dispensing System is the only one of its kind in Houston. It can be self-serve or dispensed from the bar. Get a card, load it with funds and enjoy a taste of luxurious wines. It’s simple and genius! This location and food will have you reassessing which Tasting Room you enjoy the most.

TRATTORIA IL MULINO

www.ilmulino.com

IN THE NEW WESTIN HOUSTON MEMORIAL CITY | 832.358.0600

CUISINE FROM THE ABRUZZI REGION OF ITALY

CHEF MICHELLE MAZZA

The famous Trattoria Il Mulino out of New York’s West Village offers a casual, family-friendly experience in the Memorial Area. The area is already

a buzz thanks to the hospital expansion and the new Westin opening and Il Mulino is a perfect addition. The interior is light, airy and clean with a fantastic bar area and lounge ideal for one of their delicious specialty cocktails. From house-made Grappa using recipes handed down through the generations to their homemade Limoncello to the delish Testarrosa made with strawberries, basil, vodka, Grand Marnier and cranberry juice. The main restaurant space houses four private wine rooms which can make the main space larger or smaller depending on the how crowded it is. The first night we went the main space was all that was open and the ambiance was warm, cozy and intimate. But the second time several of the rooms were open to allow for more people and the experience was completely different! The versatility of the space is refreshing. The menu highlights classic Italian cuisine from the Abruzzi region of Italy while featuring local Texan products as well. Executive Chef Michele Mazza embraces the Abruzzi tradition of “la panarda,” a decadent feast sometimes lasting up to 24 hours in the old country. The pizzas are thin, crisp and bursting with flavor. And the Meat, Cheese and Olives plates are wonderfully presented with generous chunks of cheese and perfect cuts of mortadella, finocchinoa, speck, proscuito di parma, cacciatorini plus fat juicy olives! The big hitters are the Arancini Italian rice balls which are perfect, lightly fried rice balls with a burst of finely seasoned meat and marinara sauce in the middle. The meatballs with ricotta were all the rave, meriting a second and third order from our table. The carpaccios are perfection, as are the incredibly fresh and crisp salads. You cannot go wrong with any of the pastas and risotto. Everything is cooked to perfection here, from the simplicity of the Manicotti to the incredibly luxurious Risotto con Funghi. Crossover to the Dentice, which is the Seared Snapper, for a lighter yet filling entrée, or the Veal Milanese served with arugula, tomatoes and red onion is another clean, beautifully presented dish. The beauty of Il Mulino is in the simplicity and consistency of the dishes. Everything is prepared with clean, fresh ingredients so although you may leave feeling full thanks to the amazing menu and lack of self-control – you never feel like you’ve had an unhealthy meal.

New restaurant? email us at letters@002mag.com

SPINDLETOP

just remodeled - Photography by Taggart Sorensen

HYATT REGENCY www.spindletophouston.com

1200 LOUISIANA ST. | 713.375.4775

CUISINE SEAFOOD+MORE W/ SOUTHWESTERN FLAIR

CHEF JEAN MOYSAN

This Houston institution, having its doors closed since Hurricane Ike in 2008, has re-opened after a $1.4 million renovation. Located atop Downtown’s Hyatt Regency Hotel, the “Spindletop Express,” a glass-enclosed elevator takes you up 34 floors to the circular designed dining room. The glass-walled restaurant makes one turn every 45 minutes allowing you to view the skyline from every angle throughout your dining experience. On our particular dinner, we started and ended our meal at the same point, making an entire revolution. To start we had their Southwest crab cakes with chipotle remoulade and mango salsa. Plump and fresh, we almost couldn’t resist ordering another! For dinner I dined on a nice 5oz grilled filet with sweet peppers, torched Texas goat cheese in a shallot demi-sauce. My filet was cooked to medium rare and, should it not be correct, the service was prompt to the table to be sure it was cooked to my liking. The sweet peppers and silky goat cheese are a terrific complement to the filet. For dessert we slowly enjoyed a crème brulée and coffee while taking in our last moments of the amazing skyline view. If this still doesn’t convince you of just how special the only revolving restaurant we have in town is, maybe this will: It’s estimated that more than 1800 couples have become engaged at Spindletop since its opening in 1972. Start your milestones where tradition lives.

café express www.cafe-express.com

new menu items

1422 west gray | 713.522.3100

CUISINE breakfAst!

CHEF greg martin

Unveiled on March 15th, this breakfast menu can contend with both their lunch and dinner options. I can’t lie – their breakfast is AWESOME! I have never been more excited to write about a tasting than I am about this. Breakfast, being the MOST IMPORTANT meal of the day, is my favorite. We started with a scrambled egg, queso and turkey sausage on ciabatta sandwich. Eggs and queso, another combo that has never occurred to me, is excellent together. The only other meat you’ll find on this breakfast menu is bacon. There is no beef sausage patty or links or ham. Second sandwich we tasted was a club breakfast sandwich. Scrambled eggs, turkey ham, bacon and Swiss are sandwiched in a buttery brioche bun. At the same time we tried their BLT breakfast style – scrambled eggs, lettuce, tomato, bacon and a swipe of mayo are served atop a whole-wheat brioche. It’s breakfast and veggies for breakfast with whole wheat. Mom would be proud! Their bread is a huge contributor to the tastiness of each sandwich. It’s fluffy and soft, making devouring them quite easy. If sandwiches aren’t your thing, they have hearty platters of eggs, turkey sausage, a bowl of fruit and a side or ciabatta. If you’re craving Mexican, try their version of migas. A scrambled egg and queso platter with corn strips atop served with a side of black beans, salsa and extra tortillas. It’s out of this world! And both platters are a hearty serving of food. Should you need a healthier version, all plates except for one (Americano frittata) are available with egg white substitute. If you are craving something sweet you CAN’T pass up the BEST French toast ever. I know that’s a bold statement but trust me.  Their French Quarter French Toast is French bread drenched in rich cream and topped with powdered sugar, fresh berries, glazed pecans and served with pecan praline syrup. It’s literally the perfect thickness of bread. It has this crust (almost fried) outside and a soft inside so there’s no soggy limp bread bites. It’s life-altering. Served from 7am-11am, look out for weekend brunch hopefully in the fall. If you go for lunch and you go for dinner, why wouldn’t you go to Café Express for breakfast? Makes all the sense in the world…

PONDICHERI

new

2800 Kirby@west ave. | 713.522.2022

CUISINE classic, home-style+street foods of india

CHEF anita jaisinghani

Indian food can be intimidating. Pondicheri banishes those notions, from not knowing how to pronounce the dishes to not being able to grasp just what you might be served. The knowledgeable crew is willing to explain or find out your every query. A casual vibe is carried out in the décor and the serving style of dishes. They pull off an industrial feel elegantly with bare concrete walls, exposed pipes, vintage bulbs in metal chandeliers, large metal work doors and exposed kitchen, all said to mimic that street feel. And the food intensifies the warmth, beginning through the nose when you walk in the door, with a scent of spices permeating the air. We tried a variety of dishes; our favorites begin with the “street starter” papdi chaat. It’s like an Indian “tostada” of semolina crackers, lentils, sprouts, chaat sauces and a sprinkle of pomegranate seeds. It’s a flush of flavor from green and sweet chutney to a yogurt drizzle and beyond. The saag paneer samosa (a classic) resembles an empanada, stuffed with a mixture of spinach and paneer (cheese) with a tomato kasundi (relish). The sharing of dishes is highly encouraged – we even shared with banquette mate Andrea Lazar (restaurant consultant to the localebrity chefs). The barley salad comes with pickled turmeric, walnuts, beets, mint and jicama. Cleanse your palette with this clean, sweet but savory salad. The ideal way to go entrée-wise is the Thalis. The sample platte comes in either vegetarian or non-vegetarian. The non-veggie has two meats, one veggie (all your choice) with some of their sides and the veggie is three veggies with their sides. Our particular non-veggie Thalis came with the butter chicken, nihari, Brussels sprouts, daily dal (lentil or bean curry, soup-like) and rice. The sides were pappadum (a crispy, thin-like cracker), carrot paratha (carrot in a wheat flour, pancake-like mixture) and some of their pickled carrots. The chicken is on the bone in a fenugreek-spiced creamy tomato curry. The sauce is outstanding. The curry is not overpowering, with sweet notes and amazing to sop up with some naan (flatbread cooked in tandoor, a cylindrical clay oven). Nihari is beef shank and oxtail slow-cooked in a spicy curry. Another delight! When we say spicy, it’s a different kind of spice. Not necessarily hot but crisp and flavorful. It’s not a “bad scary, your lips will swell and you’ll start sweating” spice. The meat is tender just as the chicken is (it falls off the bone) – proof that the meats have genuinely been cooking until perfection in these flavorful sauces. The casual setting is vibrant not only in décor but also food, making for a delicious meal that doubles as a cultural learning experience.

By  Beatrice Allen

New restaurant? email us at letters@002mag.com

DECCO CAFé

www.deccocafe.com
5120 WOODWAY | 713.963.8273
CUISINE MEXICAN-INSPIRED
CHEF ALEX GARCIA

I was pleasantly surprised by this four-month-old spot located inside the Decorative Center off Woodway and Sage. Owned by Alex Garcia and Oscar Aguilar (who also own the multi-award-winning Mexican Deli) a fresh fusion of Mexican-inspired dishes graces the menu, which by the way was in re-vamp mode when I was there. I started with the lightest lobster bisque. Light and bisque in the same phrase, you ask? Yes, I don’t know how they did it, but I was able to eat my whole bowl – which was a good thing since I really wanted to! No skimping on the lobster meat here. But what I was really here for was the über-hyped chilaquiles and they were stellar! At first I was a little turned off by the colored tortilla strips, but crisp tortilla, perfect tomatillo salsa, Mexican sour cream (basically crème fraiche), crumbled Cotija cheese, refried beans and – ahhhh – I was in heaven. You can get it with shredded chicken as well. They also serve fresh orange juice and, boy, will you taste the difference between this and your daily Tropicana. Next I had a veggie torta (a Mexican sandwich) served on a soft, generously wide roll of bread with a black bean spread and stuffed with fresh roasted veggies and avocado. They also offer a three-course prix-fixe menu for $14.

KRAFTSMEN CAFé

Photography by Julie Soefer

www.kraftsmencafe.com
611 WEST 22ND STREET | 713.426.1300
CUISINE BAKERY/CAFE
CHEF SCOTT TYCER

Located in the old Textile space (yes, of the famed Tycer empire) sits what probably should have been in that space the whole time…a quaint café. All breads, pastries and baked goods are made right in the back, along with the bread that goes out to some of the city’s top eateries as well. The menu is simple and uncomplicated. For breakfast there’s eggs made your way, croissant sandwiches, omelets, breakfast tacos, pancakes, French toast, plus the aforementioned baked goods. We tried a breakfast taco with scrambled eggs, cheese, bell peppers and spinach and a spicy salsa made in-house. It was scrumptious. Next a croissant sandwich with egg, cheddar cheese, tomatoes and spinach. This is one of my favorite breakfast foods – anything on a croissant – and it did not disappoint. (I think my date got one bite.) The chocolate croissant was warm and fresh, but the winner was the Brioche French Toast served with bacon. Holy cow, we didn’t eat the plate only ’cause we couldn’t. Do not – NOT – miss this item. Next up we’ll have to come in for lunch for the bevy of sandwiches made on their artisanal bread and the salads. I loved the marmalade cart at the entry full of homemade compotes, jams and yummies!

AVA KITCHEN + WHISKEY BAR

2800 KIRBY DR. [WEST AVENUE] | 713.386.6460
CUISINE MEDITERRANEAN AMERICAN
CHEF DEL GRANDE CONCEPT
Before we divulge food secrets we have to hit on the outstanding décor – muted but bright. Ironic yes, boring no. From weimaraner-gray covered chairs to an electrifyingly rich magenta plush velvet banquette to French blue-covered walls, all muted by concrete, zinc tables and wood tones from honey to chocolate, not one detail was overlooked. Even the floor tiles at the entrance are special. And the food does not play second fiddle to the décor. Not a big fan of cured meats? Their Spicy Coppa and Taleggio with dried Mission fig and fennel salad may have you changing your tune. The Coppa has limited fat and a crisp texture. Combined with the crumbly Taleggio, soft fig and bright fennel, the sweet but savory cured meat is a winner. Other standouts include the Rigatoni “Vecchio Mundo” with Bolognese sauce. Large rigatoni is dressed in a fragrant Parmesan cheese and a light, meaty Bolognese sauce. Think less sauce and more meat. It’s light, olive oil shining through with the meat, and the cheese makes for an outstanding yet simple dish. The Ahi Tuna, seared rare with white beans and sausage and a touch of Sicilian pesto, also encompasses this simple but wonderfully executed balance of fresh, fragrant flavors. The richness of a drizzle of olive oil on the tuna with a bean and bite of the pesto is light but comforting. The mix of textures makes a fulfilling meal. The attention to detail in décor, presentation and flavors has been set and Ava is above and beyond.

By Beatrice Allen

TQLA www.tqlahouston.com
4601 washington ave. | 281.501.3237
CUISINE southwestern
CHEF tommy birdwell

What is Washington missing from their lineup? Southwestern flair with Mexican touches and a tequila emphasis, you say? Here is your answer. Highly trained in namesake tequila with a Tequilier (expert in tequila) and tequila on TAP, this is exactly what Washington needed. With 170 various tequilas to choose from including one extra special limited edition 250 Aniversario Tequila from Cuervo at $450 a shot (the only place in Texas to offer this bottle), learning to sip tequila or ensuring that when you shoot it, it’s smooth as silk is no hard task. Aside from their tequila, their fusion of Southwestern cuisine with Mexican flair is also a strong draw. Standouts among the menu are their chili-seared Ahi tuna with warm jalapeno jelly, wild mushroom and goat cheese filled tamale in a mushroom cream sauce and sundried tomato salsa, and the pumpkin seed-crusted salmon with fried green tomatoes, sweet peppers, tequila lime butter and green chili mashed potatoes. The inventive touches start from the moment you try the salsas served with chips when you sit. One, a red, spicy delight, and the other a green, sweet with pineapple, mild spice concoction. Even dessert has a twist: Their cuatro leches includes coconut milk providing a delicate but notable sweet palette to this wildly adored favorite.  If innovation is what you seek on an Avenue of regulars, stop in to TQLA where you just might find a new favorite. The dirty tequini is a newfound fave of ours!

the counter www.thecounterburger.com
4601 washington ave. | 713.966.6123
CUISINE custom-built burgers
CHEF n/a

This is not your regular burger joint. At the door you are greeted with a clipboard and, as they say on their website, “an extensive list of fresh mouthwatering ingredients that allow you to build your own gourmet burger.” They aren’t kidding. From the norm beef patty to the market special carne asada, to a multigrain bun, to gruyere cheese, roasted red peppers, a fried egg, a Dijon balsamic vinaigrette, your combo choice is truly endless. And in reality, for $8 a burger, it really should be just the way you want it. I went with a 1/3 patty of beef on a multigrain bun with lettuce blend, tomato, dill pickles and spicy pepperoncinis with Tillamook cheddar cheese and 3 sauces to taste (mayonnaise, chipotle aioli and that Dijon balsamic vinaigrette). One single order of fries to share and our meal was nearly complete. My burger came out medium as ordered and was the best $8 burger I’ve ever enjoyed. Really – because it came with no surprises and the quality was as advertised, fresh. I was also delighted that it wasn’t like those “best” burgers that drip in grease all the way down my hand but still retained that amazing buttery flavor. My favorite sauce for my combo was the chipotle aioli. It complemented the pepperoncinis and cheddar just perfectly. Our shoestring “platter” of fries were all perfectly crisp. Not one soggy fry in sight. The final complement to our meal was one oversized chocolate chip cookie. No joke, this cookie is the size of a plate. Served warm with extra chips on top if you skip the enticing a la mode option. You can be sure I’ll take them up on that a la mode option on my next non-lunch visit.

ZIMM’S LITTLE DECK www.zimmslittledeck.com
601 RICHMOND AVE. | 713.527.8328
CUISINE French café, Cajun cuisine and Icehouse
CHEF JERAMIE ROBINSON

The Zimmerman’s have done it again. You know the family behind La Colombe D’Or and their renovation, Zimm’s Bar? Decidedly French, Zimm’s is a little gem on the corner of Richmond and Jack St. The locale has the ability to take you away and make you forget you’re sitting on a busy street in Houston, Texas. The chandeliers, sconces, iron patio tables and chairs are all antique…and so Paris café. Let’s talk food. The oysters are fresh and quite literally scream “eat me!” Served on the half shell, they share the menu with other chilled seafood items like scallops, crab claws and frutti di mare. My favorites are the poor boy and rich boy sandwiches. You can’t lose with either the fried shrimp or fried oyster from the poor boys. But go out on a limb and try the petit Lafitte – sauteed beef tips and fried oyster in a red wine and shallot reduction or the Carolina pulled pork – with asian slaw or bourbon honey mustard. There’s even the city’s only official petanque court, which in essence is the French version of Italian bocce. This fancy icehouse, as they like to call it on their website, is the perfect place to hang out.

MICHAEL’S COOKIE JAR

5330 WESLAYAN ST. | 713.771.8603
www.michaelscookiejar.com
CUISINE COOKIES!
PASTRY CHEF Michael

Cupcakes, scoot over! The original sweet snack is back! Cookies! And you could not pick a better spot to return to this long lost love affair than Michael’s. Tucked away in the corner of a shopping center, finding this local is worth the effort. You will not be disappointed. I’m a big sweets fan so I tend to be more critical. Not all cookies are created equal. In this quaint little shop/bakery, you find decorated confections and Americana classics. All freshly prepared just for your pickings. We picked up two chocolate chunks, a snickerdoodle, white chocolate macadamia nut, oatmeal raisin and adorable sugar cookies decorated as a ladybug and a smiley face (check out their attractive decorated collection online). We needed variety in order to fairly critique. We started with the decorated cookies and were delightfully surprised. Sweet but subtle. Next the chocolate chunk. Perfect consistency. Crispy corners, moist center and subtly sweet. And so on with all the cookies. They were all amazing! Really, we kept expecting one to be the weak flavor but not one disappointed. If you’re more cookie than cupcake, you must try this cookie jar. It’s hands down, the best!

AZUMA ON THE LAKE-LAKE POINTE VILLAGE

15830 SOUTHWEST FREEWAY | 281.313.0518
www.azumarestaurants.com
CUISINE SUSHI + JAPANESE
CHEF MICHAEL SALAZAR

This beautiful setup is quite different from its sister locations. First, it’s on a lake, they also have bar benches (the coolest), and lastly they have a second floor with a lounge. The cuisine also reflects the setting. The menu is also catered toward the Sugar Land customer with more individual options as opposed to family-style present at the sister locations. Our five-course tasting was a sampling of these new dishes. The quality and freshness was shocking. A lot of the dishes were sashimi style and freshness is key. You will know otherwise. The buttery-ness of the fish and the layering of flavors through sauces or additives provides simple but flavorful combinations. Chef Michael Salazar caters your tasting menu according to the fish in season, the client’s tastes and allergies. One course was a phenomenal yellow tail collar served sashimi style with a ponzu sauce that literally fell apart in your mouth. Actually every fish we tasted had this quality. Not only is the food stellar quality but the service was as well. We paired our meal with sake so each time a new dish was served, we also were treated to sake that would complement with a description of flavors, origin, etc. When in doubt about sake, ask your waiters. They were highly knowledgeable on the food and sake. Sushi lovers you have a “new” place to wow you with creativity, detail and attention.

PHIL’S TEXAS BArbeque
110 s. heights blvd. | 713.862.8600
www.philstxbbq.com
CUISINE texas bbq
CHEF n/a

BBQ is serious in Texas. Like their slogan says, “It’s why Texans Brag.” That’s no lie. We like our BBQ and if it’s not right, we won’t be back! Lucky for Phil’s, it’s perfect. Laid out in an expansive corner off Washington Avenue, one side’s a bar, the other features cafeteria-style ordering in the dining room. Plus there’s outside seating all around the outer perimeter. On the menu is everything from sandwiches, po-boys, baked potatoes and bbq platters. Sides include all the regulars – potato salad to sweet potato fries, garlic cheese grits, cucumber salad to three cheese mac ’n cheese. In for lunch, we dined on a combo plate of sliced beef and sausage with potato salad and beans on the side. We tried the original sauce versus the spicy, and you get a piece of the fluffiest white bread ever. The delicious wood-smoked brisket is lean and the sausage is tender. The sauce is more on the sweet spectrum than vinegary; it’s more a sweet and savory combo with the meat. The beans were a great surprise. They keep that baked bean base, which has a little sweetness to it, and then they add jalapenos and meat chunks so it all heats together. This cuts down the sweet so it only lingers in the background. The potato salad had bits of hard-boiled egg and was a good mayo/mustard base. Phil’s was just what Washington needed, a big BBQ spot, with big Texas BBQ flavor.

BLOCK 7 WINE COMPANY
720 SHEPHERD DR. | 713.572.2565
www.block7wineco.com
CUISINE local.fresh.inspired.simple
CHEF miguel hernandez

Although they’ve been on the block (didn’t plan that one) a while now, their induction into the lunch realm has only been around a few months. By now, you should know that their Block 7 burger is amazing. Their lunch menu is equally delicious and inventive. On my visit, I had the stuffed chicken salad while my sister ordered the smoked Atlantic salmon. Chef Miguel, the mad scientist behind the menu, showcases his talent by creating extraordinary dishes out of local, ordinary ingredients.  The salad had chicken slices, wrapped in crispy bacon, stuffed with almonds, cheese and golden raisins, and served next to a bed of romaine with fresh blueberries, gruyere, toasted almonds, in a poppy seed vinaigrette. Perfection! Never has chicken wrapped in bacon been prepared so perfectly. There were no raw bacon pieces that can sometimes remain when you don’t cook the bacon a bit before wrapping. It provided this crispy, crunchy shell to tender chicken with cheese and bits of raisin mixing together in the middle. It was surprising light as well. The presentation on the salmon was quite unexpected. Slivers of salmon are served next to a line of crostini with a slather of crème fraiche on the plate for dressing and a cluster of pickled onions. The idea is to build it as you’d like. It’s a beautiful dish and a great serving size for lunch that won’t knock you out later. If you’re jonesing for a new lunch spot, check out what’s new at the Block. Block 7, that is…

OCEAN’S
819 W. ALABAMA | 713.520.774
www.oceansceviche.com
CUISINE modern mexican/coastal focus
CHEF issac alvarez

photography by jack thompson

Located in the former Bistro Vino, this is no Tex-Mex restaurant. Hence the name. It’s ambiguous for a reason. Not wanting to confuse customers with the illusion of queso and fajitas, Ocean’s is up to slight interpretation. But in all reality, after dining here, it is spot on. Seafood is the star of the menu. They do offer some prime filet but the seafood outshines the filet. We started with the Ocean’s ceviche and the oriental. The Ocean’s ceviche came with thin slices of salmon with julienned red onion, olives, manzano chile, a splash of orange juice, avocado, shaved parmesan and cilantro across the center of a rectangular dish with tostadas around the edge for layering. The menu doesn’t specify what fish will be served – the idea of the freshness means using what they get the same day. Once a specific fish runs out, it’s out. The oriental ceviche came with thin yellowtail slices, julienned cucumber, chives, ginger and an orange juice, soy sauce, rice vinegar and sesame seed oil marinade. Both were fresh and great, different flavors. Not feeling quite satisfied yet, we tried the Ocean’s, Prime Filet and Maximiliano tacos. The Ocean’s taco is 4 ounces of grilled lobster tail, creamy chipotle sauce, black beans and avocado on a flour tortilla. It’s pretty awesome. Sounds crazy but it happens to work nicely. The prime filet mignon taco has the flavor of a typical Mexican taco served with white onions and cilantro only. That’s authentic. The Maximiliano is grilled shrimp in their special house red sauce with mozzarella, avocado, shaved Parmesan and extra virgin olive oil on a corn tortilla. Another crazy sounding combo but it’s good too! (I want the recipe to this special house red sauce!) You can order the same tacos above as tostadas and both versions come with a side of pommes frites and an assortment of sauces. If inventive but authentic Mexican is what you crave, they have you covered.

SPRINKLES
4014 WESTHEIMER RD. | 713.871.9929
www.sprinkles.com
CUISINE cupcakes!
CHEF candace nelson

photography by daniel ortiz

There’s a new cupcake queen in town! The LA original – who is actually credited for starting the cupcake craze – has finally landed in Houston. SPRINKLES! Hold on to your hats, folks, because there’s no denying, this cupcake tops them all. Other than the storefront being adorable, lines go out the door and the flavor is unparalleled. The moment I tried their red velvet masterpiece, the wheel in my head started spinning. “Oh no, this could be trouble!”  The moistness of the cupcake is something I’ve never encountered in others. The cream cheese frosting is not too sweet so devouring a whole entire cupcake or two is no big feat. Check out all their flavors and the days offered by visiting their website. Lucky for me, they offer red velvet every day! And for those of you who are vegan or gluten free, this flavor comes in both options so you too can indulge in this deliciousness.

By Beatrice Valencia