Publisher’s Note: Houston’s restaurant scene is moving pretty quickly. To prevent CultureMap readers from missing out, let’s stop looking for the latest news.
The first in the Houston area Dutch Bros. coffee made its debut in the spring of 19366 I-45. Dutch Bros has been known for its customizable coffees (including vegan options), handcrafted, proprietary coffee blend, smoothies, frozen beverages, teas, and specialty beverages such as nitrogen-enriched cold brew and its private label energy drink, Blue Rebel, since debuting on the West Coast 1992. In total, the company plans to open 100 locations in Texas over the next few years.
Rooster Vietnamese Grill has opened its third location in the East End at 2929 Navigation Blvd. Like its siblings in Spring Branch and the Galleria area, the new restaurant serves traditional Banh Mi using quality ingredients, including homemade garlic aioli and locally baked breads. In addition to sandwiches, the menu features pasta bowls, chicken wings, and soups (try the alphabet). Both dine-in and to-go customers can combine their meals with an extensive selection of craft beer as well as tea, cold brew coffee and sodas.
Good news for those looking for an update on Loro’s Houston location, the Asian smoker concept developed by Uchi Chef Owner Tyson Cole and Franklin Barbecue Chef Owner Aaron Franklin. The restaurant, which will open later this year in The Heights, has appointed Marcos Leal as head chef. Leal will oversee the execution of a varied menu ranging from smoked meats to rice bowls and small plates.
Set up these DVRs
This week Houstoners will have two opportunities to meet locals on the Food Network. Joseph Quellar from JQ’s Tex-Mex barbecue participates in Chopped: Playing with Fire, a five-episode miniseries devoted to cooking with live fire. Tune in on Tuesday, August 10th at 8pm to see if Quellar makes it to the finals and has a chance at the $ 25,000 prize.
On Friday, August 13th at 8 p.m., Montrose restaurant Traveler’s table will be featured at the season premiere of Diners, Drive-Ins and Dives. CultureMap has contacted the Food Network for information on when episodes will air with the five other restaurants hosted by Guy Fieri in April and will post the news as soon as it becomes available.
Serve dinner now
Homestead Kitchen & Bar, the recently opened restaurant in the Heights MKT development, has added dinner to its menu, which means the restaurant is now open 7:30 am to 9:30 pm daily. In addition to the varied breakfast menu, Chef Fernanda Alamilla’s menu includes Mexican-inspired dishes like enchiladas and carnitas, Cajun / Creole-style dishes like fried chicken and lobster etouffee, and southern favorites like fried chicken steak. Still, the opportunity to have pancakes for dinner remains tempting, especially when paired with cocktails.
Agnes Café & Provisions, the all-day coffee shop on Boulevard Oaks, added a dinner last month. While breakfast and lunch quickly stay casual, dinner is a candlelit sitting experience that features a mix of favorites from the lunch menu with some more luxurious items like filet mignon and redfish on the half-shell. John Mason (River Oaks Country Club, Camerata) was advised on a drinks menu that included both wines and cocktails such as a tomato martini and a blood orange mezcal margarita.
Funny cocktails has a new menu created by Burger Chan Chef Owner Willet Feng. At the request of customers for more extensive dining options, the owner commissioned Steven Salazar Feng to create dishes such as braised ribs with white bean puree, Catalan fish fingers and white asparagus with ham and salsa Almadro.
“The project forced me to research and test dishes outside of my comfort zone,” Feng said in a statement. “I was also allowed to experiment with new culinary devices, such as a freeze dryer! I am very proud of the result and think that the food goes perfectly with the well-prepared cocktails. “
Julep, Alba Huerta’s South-inspired, Washington Avenue drinking destination, rolled out new food and cocktail menus in July. The eight new house cocktails contain “migrant ingredients”, defined as products like tamarind and cardamom that originated in one place and became staple foods in another culture. The highlights include the Tepache Julep, which is prepared with Sous Vide Verdejo, pineapple and tamarind; the nightshade hideball made from white port, manzanilla, red pepper and tonic; and the Swimming Upstream, made from tequila, yellow chartreuse, strawberry, and ginger.
On the food side, ex-Tony chef Kate McLean has created dishes like the oyster picnic (six oysters, sausage, magnol french baking bread, and butter) and a burger made with Texas Akaushi beef.
“We lived in a world where ingredients are sourced globally,” said Huerta. “During the pandemic, we saw the collapse of the supply chain – how quickly items arrive, which items are no longer or less readily available, how prices have changed. Stories of origin have always been important, but now it’s crucial to be aware of where the ingredients come from and how they migrated here. “
Chef-owner Travis Lenig has brought out a new menu at the Field & tide, his south-inspired restaurant in The Heights. New flavors like crab tostada, halibut with pistachio crust and celery root puree, and fried low country chicken piccata with garlic mashed potatoes and green beans are joining customer favorites like the crab soup and crispy fried oysters with Brussels sprouts. Look for veggie dishes from Huckleberry Farm, a Round Top property owned and operated by Lenig’s in-laws.
Tonight & Tomorrow, the restaurant of the recently renovated La Colombe d’Or hotel in Montrose, has a new menu and cocktail menu. Chef Jonathan Wicks’ offerings include a traditional tomato salad, campechana, Berkshire pork chop, and butcher lamb. New additions to Food and Beverage Director Chris Fleischman include the Rajasthan Royale (passion fruit, amaretto, vodka and sparkling wine) and the Excelsior, which is a variant of the well-known Carajillo (cold brewed coffee, cognac, liqueur 43 and cardamom bitters). . In addition, the bar menu offers new snacks that are available daily from 11 a.m. to 11 p.m.