Eugene’s Gulf Coast Cuisine

The Dish: Market Fish of the Day

Known for their Oyster Bar and almost every conceivable version of oysters you can imagine, owner Kyle Teas (the seafood eatery is named for his father) says his favorite, right up there with those oysters, is the market fish of the day. The native Houstonian grew up eating fresh Gulf fish and prides himself on offering only the freshest fish from Gulf Coast favorites like red snapper, ling, mahi, and grouper, to seasonal catches like the ever-popular mudbugs and soft-shell crabs when in season. Do start of your meal at this charming River Oaks locale — it’s in the old Mockingbird Bistro spot — with an oyster shooter and wash it all down with a signature cocktail like maybe the potent Hurricane Claire. 

1985 Welch St.
713.807.8883
eugeneshouston.com

Eunice

The Dish: Gumbo

Executive chef Drake Leonards has some absolutely delicious menu items at this swanky Upper Kirby spot which has a lovely glassed-in patio overlooking the verdant campus at the comer of Richmond Ave. and Buffalo Speedway. Some aren’t seafood, like the fabulous Cajun duck poppers wrapped in double-smoked bacon stuffed with jalapenos and cream cheese, or the buttermilk fried chicken on the Power Lunch on Mondays, but Leonards’ Cajun roots shine with the raw bar offerings. Everything from Gulf and farmed oysters to a seafood platter with oysters, Royal Red shrimp, Peruvian scallops, and smoked fish dips. But for the money, the best dish here is his chicken and sausage gumbo. A dark roux with spicy tasso (a Cajun ham), okra, and popcorn rice. Go for the big bowl and pair it with the cast iron cornbread topped with Steen’s cane syrup and salted butter. 

3737 Buffalo Speedway

832.491.1717

eunicerestaurant.com

La Jardinier

The Dish: Salmon and asparagus with saffron Hollandaise

If you’re craving a taste of French fine dining, the place to go is the Michelin-starred Le Jardinier at the Museum of Fine Arts, Houston. As you can imagine, this restaurant is a beautiful work of art itself, and one entire side is glass overlooking the patio and tree-lined street. Executive Chef Felipe Botero just released his spring menu highlighting the vibrant flavors of the season and showcasing a section Flavors of French Tradition, a thoughtful homage to the restaurant’s culinary roots. Blending classic technique with peak seasonal ingredients, the menu reflects Le Jardinier’s continued commitment to refined, garden-driven cuisine. A favorite in this limited-time menu is the King Salmon with French white asparagus, the milder, sweeter cousin of green asparagus. Pair it with a Pimm’s Cup cocktail, a glass of gin, lemon, cucumber, and ginger beer.

5500 Main St., Suite 122
713.714.3015
lejardinier-houston.com

Nara Sushi

The Dish: Sushi

For those who miss the old Sushi King in the Kirby-Richmond Plaza, check out Nara Sushi, home of endless Japanese dining which has now claimed that spot. Yes, they offer all-you-can-eat sushi, but how much raw fish can you eat in one setting? Try the à la carte items including the Bento boxes to get a sampling of everything from tempura and teriyaki entrees to pork katsu along with white rice, a California roll, shumai, and soup or house salad. Salmon nigiri is fresh and tasty and some of the specialty rolls are eye-opening like the broiled eel roll. The space has really been updated beautifully since its Sushi King days and staff are very attentive.

3401 Kirby Dr.
713.814.8831
narasushihouston.com

Ragin’ Cajun

The Dish:

Back in America, it’s downhome Cajun at the longstanding Ragin’ Cajun, easy to spot because of the giant mudbug on the roof. And while during the springtime crawfish season you’ll certainly crave a bucket of bugs, or two, with a cold brew, do treat yourself at least once to the snow crab boil. It’s one pound of fresh snow crab clusters boiled in the Cajun boil they use for the crawfish, a rich and spicy brew. Of course that comes with one potato, one corn ear, and plenty of lemon garlic butter sauce. If you think you can eat all that, try a side of dirty rice with it all. There’s a reason the Mandola family has been feeding Cajun fare to Houston for more than half a century.

4302 Richmond Ave.
713.623.6321
ragin-cajun.com

The post The Best Springtime Seafood Dishes and Where to Get Them appeared first on Best of Heights.

For almost half a century Rudyard’s (2010 Waugh Drive) has been known as the Living Room of Montrose.

“It’s a fun vibe, good people watching, with the comedy show upstairs, and the food is always good and better than most bar food,” says customer Liz Gorman Jones.

They also have trivia nights, bingo, darts, karaoke, and open mic poetry nights. The above-pub grub includes some with Tex-Mex flair and the bar serves an impressive array of brews on draft. Bring your pooch by and grab a table on the porch because when it comes to the pub life, it doesn’t get any more traditional than this. Think of it as a British pub in Texas. 

Pubs, short for public houses, came over from England during Colonial times. The difference between a pub and a bar, originally, was that pubs offered food while bars didn’t. But today the lines have blurred between pubs, taverns, and bars. 

Now if you’re looking for an authentic British-style pub in Houston, one of the oldest is Red Lion Pub (2316 S. Shepherd Dr.) in River Oaks. Open daily, and you’ll often see regulars here almost daily, the Red Lion Pub offers a wide selection of beers, wine, cocktails and single malt scotch along with traditional English pub food. Besides the bangers and mash, Sheperd’s pie, a delicious beef Wellington, and the always popular fish and chips — $14 for a large half portion on Fridays — you’ll also find authentic Indian dishes. Indian is the Tex-Mex of Britain, and the chicken tikka and lamb vindaloo are quite yummy. There is almost always a soccer match on the multiple TVs, and the place loves to decorate for the holidays, and we do mean decorate.

Another spot serving up mouthwatering crispy fish and chips with malt vinegar is McGonigel’s Mucky Duck (2425 Norfolk St.). If you only think of the Duck as a place to hear great singer songwriters and knock back a few brews, then you’ve never eaten here. You can pop in here for a semi quite lunch Monday through Saturday. Enjoy a brew and check out their pub lunch and dinner menu which, beside the fish and chips, has such iconic items as Scotch eggs, Welsh Rarebit, and steak and mushroom pie. The Duck also specializes in Texas steaks, big burgers, and even a black bean queso.

So basically, pub food is more casual food, be it Texas or British staples, served in a social atmosphere. So, then what do they serve in a gastro pub or lounge? That’s just a fancy term for fancy pub food. Hearsay Gastro Lounges touts basic American food that’s a cut above with high-end ingredients, like Wagyu beef, and exotic spirits. The local chain also decorates in chic antique style fusing historic architectural elements with a modern twist. One of the most popular locations is Hearsay Levy Park (3728 Wakeforest St.), with its walls of glass and huge chandeliers. Grab a craft cocktail and peruse the menu: perhaps a vegetarian watermelon poke tostado, a handmade pizza, or a bistro steak? Excellent cheeseburgers and redfish tacos. And talk about a great patio, there’s an entire urban park outside where you and your canine friends can dine. This Hearsay sits in Upper Kirby’s Levy Park, an award-winning city park featuring activity areas, a dog park, rain garden, Children’s Park, and lush landscaping. There are always family fun activities from sunset bingo to Bollywood dance classes, and an art cart coloring station. Come and let Fido romp in the dog park, then leash him up and settle on the tables outside Hearsay to enjoy a cocktail and a burger and order off the special dog menu so your four-legged friend can relish a Hot Diggity Dog — a Wagyu beef hot dog — or the Salmon en PUPillote — baked salmon filet.

And the newest, opened just the first of May, is Solarium (820 Holman Street). Pub cum sports bar cum entertainment center, this Midtown establishment from Rex Hospitality Group will be packing in the pickle ball fans with its courts.

“Solarium is more than your standard recreational sports facility – it’s a place where sport, social connection and luxury seamlessly come together,” said Nina Quincy, president of Rex Hospitality Group. “We’ve taken a familiar recreational experience and transformed it with high-end hospitality, thoughtful design, and an atmosphere that feels both vibrant and sophisticated.” They describe the menu as elevated pub grub with such classics as a burger, patty melt, and po boys. Come for the pickleball but stay for the alfresco dining.

The post Pub Grub and Patios – Get Ready for Nice Weather and Good Eats appeared first on Best of Heights.

But there are still bargains out there for those who enjoy dining out … if you know where to look.

Oishii Japanese Restaurant
3764 Richmond Avenue
713.621.8628
oishiihouston.com

Longtime family-owned sushi spot in Upper Kirby, Oishii is known for its fresh fish at jaw-dropping prices. And regulars know because they line up outside the door before the 11:00 a.m. opening. It’s a small space in a small strip center with tight parking, but it is certainly worth it to binge on lunch specials such as the nine-piece sushi for $10.95 or the delicious salmon teriyaki with steamed vegetables and white rice for just $8.95. Happy hour hits from 3:00 p.m. to 7:00 p.m. with $5 appetizers, including some of the freshest edamame in town, select rolls, and fried bananas. There’s jalapeno tempura for $3.50 and a host of sushi and sashimi choices ranging from just a dollar a piece to a mouth-watering wagyu beef sashimi for $8. 

Red Lion Pub
2316 Shepherd Drive
281.88.3599
redlionpubhouston.com

Since 2003, this authentic British pub, with its charming ambiance, has been a favorite of ex-pats and Anglophiles. While regulars flock to the bar almost anytime, it’s the weekly specials that really draw them in. Thursday nights are ladies’ night with a filet mignon dinner and two sides at just $34, one of the cheapest steaks in town these days. Pair it with a house champagne for just $5 a glass, and you’ve got an incredible meal. Fridays are a favorite for their fish and chips, $18 for a huge portion, and a hearty half plate at $10. Plenty of late-night specials, the pub is open until 2:00 a.m. Fridays and Saturdays, and bonus points for airing soccer and rugby matches, Astros, and Texans games. 

Bollo Woodfired Pizza
2202 West Alabama Street
713.677.0391
bollohouston.com

This hot spot for real woodfired pies is well known for its authentic Italian fare cooked in two ovens straight from Napoli. And Bollo has both a happy hour Monday through Friday from 4:00 p.m. to 7:00 p.m. and a reverse happy hour from 9:00 p.m. to close in the bar area where you can get a pizza and a bottle of wine or a pitcher of beer for $25. Now that’s a bargain and a great date idea. The pizzas are made with Di Napoli Italian tomato products, natural wheat flour, and whole milk cheese. There are all kinds of toppings and specialty pizzas but just a plain old cheese pizza is pretty special when paired with an Italian Ruffino Pinot Grigio.

Tacos Tierra Caliente
2003 West Alabama Street
713.584.9359
tacostierracalientemx.com

Food trucks are almost always a great value and one of the most famous trucks is Tacos Tierra Caliente, conveniently parked across the street from the West Alabama Ice House. Open daily, this truck is known for its tacos on soft corn tortillas, some of the best Mexican street food you’ll find and cheap to boot. Two dollars and fifty cents will get you a fat al pastor or barbacoa taco loaded with cilantro and onions and their spicy green salsa. Breakfast tacos are just $2, and sandwiches, tortas, are $7. Grab a few and head next door to the ice house for an outdoor seat at a picnic table and a cold longneck. Bonus points, you can bring your four-legged friend along, as the ice house is dog-friendly.

Brennan’s Houston
3300 Smith Street
713.522.9711
brennanshouston.com

Lest you think all bargain eats are from pizza joints and food trucks, we present Brennan’s Houston. While bargain food and the old-world New Orleans charm of this first-rate establishment don’t scream cheap eats, they’re known for having one of the best oyster deals in town. Happy hour, Tuesday through Friday from 4:00 p.m. to 6:00 p.m. in the Courtyard, features one-dollar Gulf Coast oysters on the half shell. You have to order by the half dozen, but still, $6 for a plate of slurp-worthy chilled gulf goodness is a great bargain. Cocktails and wine by the glass are $7. And for martini drinkers, vodka or gin, go for lunch Monday through Friday and order an entrée and get a 25-cent martini! Limit is three, but that should hold you.

The post Good Eats, Cheap <em>(Well, Cheaper)</em> appeared first on Best of Heights.

You might be forgiven if you said Tony’s is back. Truth is, it never went anywhere, but with all the changes in the restaurant world during and after the pandemic, and now the explosion of new fancy vibe dining spots, the venerable Tony’s has been under the radar for many. But it’s not only still going strong, it may be better than ever.

The nationally famous Italian eatery in Greenway Plaza, which turns 59 in April, began life as a more casual Italian spot on Sage Road in 1965, where Tony Vallone himself manned the kitchen and had to buy calamari from bait shops. But the soon-to-be legendary restauranter moved his namesake eatery uptown, literally, to the long-time place on Post Oak where the white table clothes and velvet flocked wallpaper went hand-in-hand with Vallone’s impeccable service and incredible food. It served presidents, princes, and Pavarotti. At a time when Houston’s restaurant scene was mostly burger bars, taquerias, and steakhouses, there was Tony’s.

Then came the move to Richmond Avenue in a new building with a waterfall wall and towering artworks where the influential, the bold-names, and cattle barons came to dine on Alba white truffles and delicate pastas.

And then came 2020. First it was the pandemic and the lock down, and just when things appeared brighter for restaurants, Tony Vallone, at 75, passed quietly in his sleep that September. 

“I never thought about closing,” says Donna Vallone, his wife of almost four decades who was always at his side at the restaurant. “I really think he would say ‘I trained you well.’ I paid attention to everything he did and said.” So, it was only natural that she would continue the Tony’s tradition. And, two years later when executive chef Austin Waiter left, Donna Vallone called an old friend.

Kate McLean worked her way to become Tony’s first female executive chef in 2013 at just 27 years old. She was a sensation for her youth and talent but by 2017 other muses called and McLean left for a career as a food writer and podcaster.

“I just needed a walkabout,” says McLean. “A different day, writing and bartending.” And while she was successful and happy, she also didn’t hesitate when Donna Vallone called her to come home.

“I just thought it would be a good idea for her to come back,” she says. 

“I never thought it would go like this!” says McLean, who is obviously delighted by the turn of events. Donna Vallone says the two are “having fun,” and doing new and exciting things. She also says many other longtime staff have returned to the fold. McLean says that at Tony’s it’s not just about the best ingredients and extensive wine cellar, it’s about the team and service. “You can’t do this without the people,” says the executive chef and partner. 

So, what does Tony’s look like today? It is both everything Tony Vallone made it, and it is refreshing and revitalizing itself.

McLean’s magic in the open kitchen extends from housemade pasta to caviar flights and a special tasting menu. Donna Vallone says she has a lot of creativity and calls her cooking Renaissance like. But besides the food, there are other things afoot. While the lunch crowd is coming back in droves and amazingly the three-course Greenway Express lunch is still only $25, Donna Vallone is planning a Mahjong lunch where diners can nosh on finger foods while playing the ancient Chinese tile game. And the duo plans to move the baby grand piano from the bar to the center of the dining room for Casablanca-style nights from 9:00 p.m. to midnight with a live piano player and a special late-night menu. 

The third member of the three amigas is Lauri Vallone Mazzini, Tony and Donna’s daughter who has run the business end for decades. McLean describes her as the grounded one who catches them when she and Donna Vallone are flying too high on their trapeze ideas. 

With social media and coverage such as chef Chris Shepherd’s Eat Like a Local TV program, Tony’s is gaining a new generation of fans. Donna Vallone says the crowds are about half old regulars and half new people.

“We’re like a multigenerational wedding,” says McLean. “You’ve got the grandparents over there dancing and toddlers over there playing.”

At Tony’s there’s room for everyone, and all are treated with impeccable service fit for royalty with a taste for the best.

The post Tony’s: It’s About Tradition, Training, and Fun With Food appeared first on Best of Heights.

Kata Robata Sushi + Grill

3600 Kirby Dr. Suite H
713.526.8858
katarobata.com

Chef Manabu “Hori” Horiuchi’s premiere Japanese spot just catty-cornered from the shuttered Sushi King, just celebrated its 15th anniversary, and is still going strong. The four-times James Beard nominated chef is known for his sushi creations mad from seafood flown in from Japan several times a week, as well as his creative takes on ramen, miso lobster mac n’ cheese, and grilled meats. More than just excellent food, Chef “Hori” Chef Hori has fostered a community of Japanese culture enthusiasts and provided a nurturing environment for his dedicated team members, many of whom have been with him since the beginning. 

Pico’s

3601 Kirby Dr.
832.831.9940
picos.net

Celebrating 35 years, Arnaldo Richard’s Pico’s has been consistent in serving up the flavors of the seven regions of Mexico along with some really big margaritas. The restaurant is also known for its moles and ceviches, as well as Pico’s famous Chile En Nogada, a roasted poblano pepper stuffed with pulled port in a peanut sauce with green olives, almonds and fruit covered in creamy walnut sauce topped with pomegranate seeds. The wonderful ambiance and service keep customers coming back as do the parking lot parties for Cinco de Mayo and Derby Day.

Backstreet 

1103 S. Shepherd Dr.
713.521.2239
backstreetcafe.net

H Town Restaurant Groups’ chef Hugo Ortega and wife Tracy Vaught have a half dozen popular eateries, but it all started with Backstreet Cafe more than 40 years ago. Nestled in a quaint 30’s-era home in River Oaks, Backstreet Cafe has fed generations of eaters craving quality Southern, Cajun, and Creole flavors. Think roasted oysters, fried green tomatoes, and their famous red corn chicken enchiladas. Come for the live jazz at Sunday brunch and enjoy one of the finest restaurant patios in town.

Ragin’ Cajun

4302 Richmond Ave.
713.623.6321
ragin-cajun.com

And over at mudbug central, the original Ragin’ Cajun turns the big five-o this year. While the po-boy sandwiches are still a big draw, when it’s crawfish season people flock here for the buckets of bugs boiled in a secret spiced liquid, something they’ve been doing since 1976. You can also get snow crab legs (two pounds worth) boiled in the same delicious brew along with corn and red potatoes. 

Then there are some really senior eateries. The legendary Tony’s turns 60 next year, while Houston’s oldest Tex-Mex spot, Molina’s Cantina is an octogenarian. But the granddaddy of them all is Christie’s Seafood and Steaks at more than 106 years old. Or, as they say, since before you were born.

Jonathan Horowitz, president of the Houston Hospitality Alliance (formerly the Greater Houston Convention & Visitors Bureau) says currently the cost of doing business is putting pressure on the industry from both ends.

“First the food, staff, and rent costs are increasing,” he says, “and then customers are also feeling the pinch and are demanding more for their money.

“When I think about the restaurants that have stood the test of time I think about two things. One, is consistency. Customers know what they will get when they go there. Why do I keep going back to the same five restaurants? Because I know I’ll get great food and service. Every time. The second thing is you have to have a niche. Whether you’re the neighborhood hangout or the special occasion place, you need to find a specific role that needs filling and fill it. And then you have to be consistent about filling that niche. In Houston where there’s a new flashy restaurant opening every five minutes, you need to give your customers a reason to keep coming back.”

And going back to Kata Robata, Chef “Hori” agrees.

“There are many factors that contribute to our longevity, but the most important is our consistency, constant drive for perfection, incredible staff and listening to our guests. We never rest on our laurels and are as hungry today to make a great restaurant, as we were when we opened. We are always looking to evolve and stay relevant, we know no matter how much success we have had, the future is never guaranteed, and we approach each day and service as if it is the most important one yet. This type of dedication to one’s work and craft is very common in Japanese culture and a big part of my culinary and business philosophy. Work hard, always do your best, stay humble, always look to learn and get better, appreciate your staff and show thanks to your guests.”

The post 15 to 50, and Beyond<br /><em>Restaurants with Staying Power</em> appeared first on Best of Heights.

Some restaurants are known for certain dishes, and some of those dishes are famous in Houston and beyond. Here, we’ve rounded up six dishes that are mainstays of H-town meals, everything from top-of-the-line streaks to Tex-Mex. We’re not saying they are the best, but they are right up there in both Houston’s heart and history. 

Steaks from Taste of Texas

105050 Katy Freeway
713.932.6901
tasteoftexas.com

It may be a bit of a drive for innerloopers, but Taste of Texas is worth it for their steaks. Opened in 1977, it’s become a must-visit restaurant for Houstonians and out-of-towners. Known for its award-wining wine list and yummy sides, Taste of Texas has been tops in beef, with its on-site butcher shop and perfectly grilled cuts for decades of meat eaters.

Stuffed Redfish at Eugene’s Gulf Coast Cuisine

1985 Welch Street
713.807.8883
eugeneshouston.com

When it comes to seafood, there are plenty of places with fresh gulf coast cuisines, but one of our favorites is Kyle Teas’ Eugene’s Gulf Coast Cuisine, where fresh is a matter of pride. Try one of the signature dishes like the stuffed redfish. A filet stuffed to the gills (not really) with a blue crab claw stuffing and then broiled. It melts in your mouth. Pop for the extra-large twice baked potato as a side and you’ve got a great meal.

Original Fajitas at The Original Ninfa’s on Navigation

2704 Navigation Boulevard
713.228.1175
ninfas.com

You’ll get a lot of arguments about the best Tex-Mex in town, but it’s hard not to love the original Mama Ninfa’s tacos al carbon. The legendary Mama Ninfa first introduced North American restaurant goers to her fajitas in 1973 and they’ve been best sellers ever since. Grilled beef or chicken wrapped in a warm flour tortilla topped with pico de gallo, guacamole, and chile con queso, Tex-Mex doesn’t get any better or more basic than this dish. You need to try it just so you have bragging rights.

Jose’s Dip at Molina’s Cantina 

Three locations
molinascantina.com

And speaking of Tex-Mex, who doesn’t start their meal with a bowl of chile con queso? If you’re like us, we like it spiked with some meat, like the original’s Jose’s Dip from Molina’s Cantina. Houston’s oldest family-owned and operated Tex-Mex eatery, they turn 83 this year, claims that their delicious dip was created by a long-ago waiter named — what else? — José, when a diner asked him to add some meat to the cheese dip. As the story goes, he went back to the kitchen and saw the spicy ground beef for tacos and dumped some in. And thus, as classic was born.

Eggs Brennan at Brennan’s

3300 Smith Street
713.522.9711
brennanshouston.com

Brunch is a rite of passage in Houston, be it fancy or your neighborhood taco truck. If it’s jazzy you want, try the venerable Brennan’s. Known as the crown jewel of Texas Creole cuisine and southern hospitality, it opened downtown in 1967 as a sister eatery to New Orleans’ famed Commander’s Palace. Its famous Sunday Jazz Brunch features such divine dishes as the Eggs Brennan. It’s two favorites in one: One Egg Benedict, an English muffin, Duroc Canadian bacon, poached egg, with Hollandaise sauce, and one Egg Sardou made of an artichoke bottom, topped with creamed spinach, a poached egg, and Hollandaise sauce.

Chicken “Bryan” Texas from Carrabba’s The Original on Kirby

 3115 Kirby Drive
713.522.3131
carrabbasoriginal.com

For almost four decades, Johnny Carrabba’s eponymous Italian American eats restaurant in Upper Kirby has been dishing up great food for generations of Houstonians. It’s hard to know where to start, or end up, as most everything on the menu is wonderful, from the wood-fired oven pizzas to the pasta greats but there’s one specialty that sums up the Italian-Texan tastes here and that’s the Chicken “Bryan” Texas. Grilled chicken breast topped with goat cheese, sun-dried tomatoes, and basil butter, served with fettuccine Alfredo. Named for the community of Bryan, Texas, where the Carrabba family first settled after they migrated from Sicily, this dish is a crowd pleaser.

Wanna make a savory steak at home? From Taste of Texas’ award-winning cookbook, Perfectly Aged, here’s how the pros do it.

How to Make Crosshatches from Taste of Texas

You eat with your eyes first. The appearance of their steaks will go a long way in your guests’ perception of the meal they’re about to enjoy. To make crosshatches, sear perpendicular grill marks on both sides of the steaks. Place the steaks at a 45° angle to the grill grates over high heat. Sear for 2 minutes. Rotate the steaks 90° and sear again to create diamond grill marks. After 2 minutes, flip the steaks and repeat on the other side, for a total of 8 minutes of searing. Keep a water spray bottle on hand to address any flare ups.

After searing, transfer the steaks to the lower heat side of the grill, making sure to line up the grill marks. This is where the steaks will finish cooking. The less you move the steaks around on the grill, the more perfect the grill marks will be.

Should you close the lid while the steaks are on? We leave this up to you to decide. If you close the lid on the grill, it’s possible you might get carbon marks from flare ups; however, a closed lid often gets you a better sear and crust.

You can purchase the cookbook, as well as gourmet steaks and more, at tasteoftexas.com.

The post Six Quintessential Dishes in Houston appeared first on Best of Heights.

Quite a feat, but not the only accolade Julep has won, not even for this summer.

“Just days before the Beard awards,” says Huerta, “we were named to the 50 Best Bars in North America list. We are the only Texas bar on the list and it’s an international list of bars and restaurants. It’s really bringing some international travelers here.”

Both Julep and Huerta have won multiple awards, from being named one of the top five bars in the United States by Bon Appétit in 2015 and one of the twenty-four best bars in America by Esquire in 2017, to Huerta’s selection by Food & Wine as one of ten rising-star female mixologists. And Thrillist named her one of the Best Bartenders in America. And the list goes on.

Huerta came from Mexico with her family at the age of five and started working in bars before she could legally drink. 

“That’s Texas for you,” she says, “You can serve alcohol at 18 but you can’t drink it.”

Huerta, who is a font of bar history in America — she can trace the history of cocktails from the 1800s through Prohibition and then the resurgence of creative craft drinks in the early 2000s. But she recalls that the bar business was very different when she first started.

“Bartending wasn’t really a career,” she says. “Most people did it to work their way through college, but I loved it and never wanted to leave. It was about the people, about the public space.

“It wasn’t called mixology then it was just pouring drinks. We didn’t even use real juice in cocktails. It wasn’t until about 2010 that we started making real cocktails. It wasn’t cool back then it wasn’t considered a culinary art.”

In 2011 she joined the then revolutionary bar Anvil Bar and Refuge as general manager and just three short years later she opened her own bar, Julep.

The bar is light and airy, with flowers on the tables and a touch of lace. It has a distinctively Southern feel, much like the seasonal cocktail menu Huerta curates, which includes, of course, a list of the bar’s namesake juleps. If you’re looking for a touch of Southern charm in a comfy atmosphere, this is the place to kick back with a stiff drink and some cold oysters. Since opening in 2014 it’s become a neighborhood icon and a must-visit spot for out of towners.

Besides running a bar —and accepting awards — Huerta is passionate about teaching and spreading her love of mixology. She recently lectured at the Aspen Food & Wine Festival and wrote her first cocktail book, Julep: Southern Cocktails Refashioned, which was also an award winner bringing home an International Association of Culinary Professionals award in the Wine, Beer, and Spirits Category. 

But it isn’t just about the awards. In her acceptance speech in Chicago in June for the Beard awards, she expressed her love of her city, saying “thank you to my city of Houston, Texas for loving immigrants. For loving immigrants like me, like my family, welcoming us — and giving us the path to opening our own businesses.” Huerta is known for her passion and love of quality wine, spirits and cocktails and bringing her Southern hospitality to both her bar and her profession.

“If we get an accolade,” she says, “that’s beautiful. But we don’t do it for awards, it’s about the creative mindset. The future is making sure the creative spirit is there. This is a product of love.” 

And it’s clear Huerta loves cocktails, and the people who drink them.

Julep
1919 Washington Ave.
julephouston.com

The post Julep – A Bar For the Southerner in Us All appeared first on Best of Heights.

The original Carrabba’s, on Kirby Drive, turns 35 this December. That’s three and a half decades, which is a long life in the restaurant business. And John Charles Carrabba III, better known to all of Houston as Johnny Carrabba, has not only managed to survive, but to thrive, and expand, even during a pandemic.

The Carrabbas family, and their cousins the Mandolas, have been in the business of feeding folks for decades.

“I grew up in the East End of Houston, working at my grandparents and later, my parents’ grocery store,” Carrabba says. “Our customers ran tabs that they paid when they got paid. You learn how to be part of a community, and that’s been key to my success.”

But the grocery store wasn’t his dream, opening a restaurant was. In 1986, he and his uncle Damian Mandola, opened the original Carrabba’s. They soon opened a second location at Voss and Woodway, and in 1993, formed a joint partnership with then Outback Steakhouse, Inc. (now Bloomin’ Brands) and Carrabba’s Italian Grill was formed. The chain has eateries not only across the country, but also in Canada and Brazil.

Carrabba kept ownership of the two original locations. And, with an eye towards the future, built a multi-level parking lot on some property he owned across the street, then in 2012 opened Mia’s, a fast casual eatery focusing on family Texas food, and then he decided to rebuild the original Carrabba’s from the ground up, and then built Grace’s — an ode to his grandmother, to which he attributes the successes of the Mandolas and Carrabba’s food empires to — to create an eating empire along several blocks of Kirby Drive.

He then partnered with George Joseph to buy Common Bond bistros and bakeries in 2016 but sold his share in 2018 as the business began to expand. “I just didn’t want to have any partners anymore,” he says. “I’m a guy who likes to hang out in his restaurants and mingle with the employees and customers. I don’t like board meetings and all of that.” A decision that also spawned his sale of his interest in the Carrabba’s Italian Grill chain just four months ago.

The Mia’s concept was doing so well that he concentrated on expanding those, but that’s when COVID-19 came calling in Texas. “I felt threatened during the shutdown,” he admits. “I had a panic attack, my main goal was to keep my employees going, I have about 110 who have been with me for 15 years or longer and six that have been with me since day one.

“I have to thank Houston for supporting me during that, we had longtime customers who would drop off $1,000 checks for the employees, they knew they weren’t getting tips during the shutdown, and they wanted to help them.”

The other thing that kept the Carrabba family business afloat, was take out. As other restaurants were pivoting to take out and delivery during the shutdown, he had already mastered the concept.

“Back in 1995 I saw the dynamics of dining changing,” Carrabba says. “Parents were working, kids had Little League and other activities, and they wanted family dinners but didn’t have time to cook a big meal.

The post Carrabba’s The Original appeared first on Best of Heights.

Cajun-style Gulf Coast Goodness is Back

When the old Chelsea Market was sold and torn last year, for yet another high-rise apartment building, the popular Danton’s Gulf Coast Seafood had to find a new home. And what a wonderful new home they found in the old Mockingbird Bistro spot in River Oaks.

Owner Kyle Teas’s wife, an interior decorator, completely redid the interior, and with a new name—after his father—and updated menu, Eugene’s Gulf Coast Cuisine was born.

“We opened in late October,” Teas recalls, “and things were going really well. Business was better than I expected and then March 12 happened.”

That was when the city and county decided to lock down businesses to try to slow the pandemic. Amid the novel coronavirus and COVID-19 spreading rapidly, getting fresh shucked oysters did not seem as important as it once had.

Eugene’s Proprietor Kyle Teas and daughter Bailey Teas

“We reopened in June for takeout,” Teas says. Now, the restaurant is back, with indoor dining at 75 percent. “It was hard but I got PPP funding,” he says referring to the Paycheck Protection Program from the Small Business Administration. By the time he reopened he was able to bring a lot of his staff back, although he says some had health fears and didn’t want to come back to work.

“I’ve had some new hires,” Teas says, “and I’d like to have more. But, I’m very proud of the team we have right now.” He’s also very proud of his supportive customer base, many from his long years at Danton’s.

Teas is a native Houstonian, who grew up eating Gulf Coast seafood. Of course, Eugene’s has a little something for everyone on the menu. Inspired soups and salads for small appetites, and a 14-ounce certified Angus ribeye fire-grilled over oak and hickory, for hardy eaters. Chicken lovers can nosh on a pecan-crusted chicken breast with white wine, lemon and caper sauce. And, there’s even some pasta dishes. But, let’s face it; the reason to come here is for the daily fresh seafood.

From the delicious broiled redfish stuffed with blue crab claw stuffing to the blackened catfish enchiladas, the seafood is always fresh and always inspired. Even if it’s not Saturday brunch, you’ll want to try the gulf shrimp wrapped in bacon over cheese grits with a side of boudin balls, the Cajun sausage balls that are so popular.

But, let’s not forget the oysters. Fresh, big, sweet oysters from the Gulf Coast, not those dainty little briny ones from New England. And, Eugene’s likely has one of the largest oyster menus around. For the purist, get the oysters on the half shell. Fresh, cold, raw oysters with a spicy house made horseradish dollop on top. A dozen make the perfect meal, low in fat but high in the good omega 3 fatty acids and zinc. If you’re not into raw, try the Oysters Kyle, sautéed in lemon garlic butter with green onions, herbs and spices. Served with parmesan bread for sopping up that sauce. Or Oysters Montrose, six fresh shucked oysters laced with garlic butter and topped with jumbo lump crab, breadcrumbs, parmesan cheese and spice, baked to perfection. And, what could be better this holiday season than the classic Oysters Rockefeller, the king of oyster dishes dating back to 1899 and created at Antoine’s in New Orleans. Here, the dish consists or six fresh shucked oysters topped with spinach, shallots, Pernot, lemon, garlic, breadcrumbs and Monterey Jack cheeses, perfectly baked.

Oh, and then there’s a baked version topped with house made tasso, a hunk of shoulder pork heavily seasoned with Cajun spices and smoked until crispy and delicious. And, it creates a party in your mouth with the juicy oysters. If you’re a fan of Texas’s own Tito’s vodka you’ll want to try the Buffalo Bayou, an oyster shooter layered with cocktail sauce, Worcestershire, Tabasco, horseradish, and fresh squeezed lemon juice topped with ice cold Tito’s vodka.

Teas’s favorites? “I guess our daily fresh fish and oysters,” he says. And, that’s probably why he’s so optimistic about surviving in a pandemic, because his customers love that Gulf Coast seafood, too.

Eugene’s Gulf Coast Seafood

1985 Welch Street

713.807.8883

Eugeneshouston.com

The post Shucking In The Pandemic appeared first on Best of Heights.

by Marene Gustin

Need to jump-start that New Year’s diet? Or, was one of your resolutions to eat healthier? Then put some sushi on the menu, there’s a reason the Japanese have lower obesity rates and cardiovascular disease than Americans, and live longer, on average to about 84 years. Diet is a big part of their overall health picture and a big part of their diet is fish.

When most people think of sushi they think of raw fish. Sashimi is thinly sliced raw fish or meat, but sushi — made with vinegary rice — may contain raw fish, cooked fish, or just vegetables. If you have a compromised immune system or other health issues that prohibit you from eating raw fish, a vegetable maki roll or handroll is still a healthy and low-calorie way to dine. But if you’re fine eating raw fish, load up on the salmon and tuna, both full of omega-3 fatty acids that are heart-healthy and lower your risk for some autoimmune diseases as well as depression and memory and vision loss in old age. Nori, the seaweed used as a wrap on rolls, is loaded with nutrients and vitamins and, of course, the rice is relatively low in calories and it would be even healthier if you can get your sushi made with brown rice. Throw in some inflammatory-fighting edamame (steamed soybeans) and some filling but low-calorie miso soup, and you’ve got a pretty healthy meal.

But, beware of being too heavy-handed with that high-sodium soy sauce and watch out for that spider roll with high calorie fried tempura crab and the popular California roll, stuffed with cream cheese. Not the best diet dishes.

Where to head for fresh sushi in The Heights? Here are two popular spots:

Probably the newest sushi joint in town, this Heights spot specializes in chef-created hand rolls. Chefs Patrick Pham and Daniel Lee have over 20 years of combined experience in Japanese cuisine and sushi, and it shows. The rolls feature fresh sushi and other ingredients wrapped in crispy nori. It’s a very intimate restaurant in an old house with bar seating only but that only makes the experience more delightful Order the five-roll item and enjoy the salmon and tuna rolls. No soy sauce or extras needed as the rolls are perfectly seasoned.

Handies Douzo
3510 White Oak Dr.
832.831.0912
handiesdouzo.com

Poke is Hawaiian, not Japanese, but it’s a bowl of diced raw fish mixed with various sauces and flavorings and Pokeworks makes them fresh and right in front of you. Pokeworks has nutritional information listed on its website so that’s perfect for your diet and health needs. You can choose your own ingredients, or go with the Hawaiian Classic. It’s filled with ahi tuna, green and sweet onion, cucumber, spiced with chili flakes and Hawaiian salt. Delicious.

Pokeworks
213 Heights Blvd.
832.271.7392
pokeworks.com

There are plenty of other sushi options in The Heights, but if you want to venture further afield, here are some spots in other neighborhoods to check out.

Sushi Jin
14670 Memorial Dr.
281.493.2932
sushijin.us

One of the best sushi spots in Memorial Villages, if not all of Houston, is Sushi Jin. How fresh is the fish here? Owner Bill Nakanishi once owned a seafood import company that flew in fish fresh from Tokyo, and he still uses the freshest fish he can find.

Izakaya Wa
12665 Memorial Dr.
713.461.0155
izakayawa.com

A casual Japanese owned and operated spot (now with a second River Oaks location) known not only for sushi but also panko-fried and grilled skewers.

Roka Akor
2929 Weslayan St.
713.903.8669
rokaakor.com/houston

The elegant, modern dining room offers a full view of the robata grill and open kitchen. The best bet is to snag a seat at the counter where you can chat with the chefs.

Sushi King
3401 Kirby Dr.
713.528.8998
sushiking.us

The name may make you think of drive-through sushi (never a good idea) but Sushi King in Upper Kirby is actually a sleek, modern restaurant featuring excellent fish and seafood and a happy hour with over 100 items including sushi.

The post Sushi For the New Year appeared first on Best of Heights.