The Play­ers

Houston Chronicle Sunday - - ZEST -

Amaya owner Cof­fee: of Catalina A new cof­fee Cof­fee con­cept and Amaya from Roast­ing Max Gon­za­lez, Com­pany. The cof­fee menu will in­clude mac­chi­atos, cor­ta­dos, flat whites, lat­tes, cap­puc­ci­nos, iced cof­fee, café con leche and af­fogato (Fat Cat Cream­ery’s Amaya cof­fee ice cream with espresso) as well as chai latte and hot tea.

Goode Co. Ta­que­ria: The first ex­pan­sion of the Goode com­pany’s ta­que­ria brand which opened in 1981. It will serve break­fast, lunch and din­ner tacos on house­made flour and corn tortillas, made-to-or­der gua­camole and Goode’s fa­mous campechana and Bra­zos Bot­tom Pecan Pie.

Low Tide: Alli Jar­rett, the owner of Harold’s Restau­rant & Tap Room in the Heights, has cre­ated a fresh seafood and raw bar con­cept that will of­fer oys­ters, seafood tow­ers and main dishes such as steamed mus­sels, shrimp and grits, lump crab cakes, fish and chips, fried shrimp plat­ter, shrimp and oys­ter po’boys and fish ce­viche. The menu also in­cludes break­fast op­tions such as fried chicken and bis­cuit, fish and grits and bagel with lox.

Dish So­ci­ety: The Hous­ton-born farm-to-ta­ble restau­rant opens its fourth lo­ca­tion in­side the food hall with an ab­bre­vi­ated menu of the same lo­cally sourced dishes found at the restau­rants in Hous­ton and Katy (a fifth is set to open in Jan­uary in the Heights). Break­fast op­tions in­clude chicken and bis­cuits, break­fast tacos, break­fast sand­wich and Nutella French toast. Lunch and din­ner op­tions in­clude shrimp and grits, brisket­stuffed baked sweet potato, chimichurri steak tacos, cit­rus-glazed salmon, sand­wiches and sal­ads.

Mr. Nice Pie: The part­ners be­hind Moon Tower Inn, Voodoo Queen Daiquiri Dive and Love Buzz have pizza con­cept serv­ing up gi­ant slices (yes, there is break­fast pizza with ba­con, eggs and hash browns) and creative pies made through­out the day. The menu also in­cludes cheesy gar­lic bread, pizza pop­pers, cal­zones, strom­boli and sal­ads.

Craft Burger: Chef Shan­nen Tune has traded in his food truck for his first brick-and-mor­tar restau­rant serv­ing as many as 15 dif­fer­ent burg­ers made with lo­cally sourced all-nat­u­ral Black An­gus beef. He also has a but­ter­milk fried chicken sand­wich, beer bat­tered onion rings, loaded sweet potato fries, hand-cut fries and spe­cialty fries such as truf­fle and parme­san. Milk shakes and root beer floats com­plete the pic­ture.

Sit up Lo of­fers its Lo: wheels An­other au­then­tic for food a sit-down Viet­namese truck (Bowl’d restau­rant dishes Up) such ex­pe­ri­ence, that has as pho, given Sit grilled pork ver­mi­celli, grilled chicken ver­mi­celli, shaken beef, and banh mi sand­wiches made with grilled pork, chicken and tofu. Jay Le, who owns the busi­ness with his sib­lings Adri­enne Le and Jeff Ja­cob­son, said to think of Sit Lo as com­fort food like a Viet­namese mom would make. And they have the mom there to prove it: their mother Suzi Ja­cob­son is the chef. Sit Lo’s name is a take­off on “xich lo,” the cy­cle rick­shaws of Viet­nam.

Odd­ball Eats: The falafel food truck is now a brickand-mor­tar restau­rant from the brother and sis­ter team of Rani and Rene Fran­cis. Main dishes are a falafel sand­wich in pita, chicken shawarma sand­wich in pita and falafel sam­pler and salad. Odd­ball will of­fer a week­end brunch that in­cludes an Egyp­tian break­fast, lamb chorizo hash, shak­shuka (eggs poached in stewed toma­toes), falafel bowl and a Egyp­tian stewed fava beans with mar­ket vegeta­bles and egg.

Yong: Daniel Aj­tai, for­mer head chef at La Grange and Cot­ton­wood, opens his first restau­rant, named for his Korean mother, Yong. He calls the menu Korean com­fort food but “de­clut­tered” from the tra­di­tional ban­chan ex­pe­ri­ence. In­stead of the many side dishes served with Korean meals, Aj­tai is putting them in bowls such as bul­gogi bowl (thin-sliced rib­eye with kim­chee, spinach, mung beans and soft-boiled egg), bibim­bap (rice bowl with bul­gogi, kim­chee, spinach, daikon, mush­rooms, pick­led cu­cum­ber, Asian pear and car­rots), kalbi (mar­i­nated grilled short ribs) and Korean fried chicken (dou­ble-fried strips with sauce, kim­chee and pick­led cu­cum­ber).

Mala Sichuan: The first to sign on, Mala’s stake in Finn is part of the care­fully plot­ted growth of the Chi­na­town-born brand of spicy Chi­nese cui­sine. Own­ers Cori Xiong and Heng Chen are plan­ning to open two more Malas in 2019 (in Katy and Sugar Land) but for now they are con­cen­trat­ing on how to edit and serve their tra­di­tional fam­ily-style dishes as in­di­vid­ual dishes at Finn Hall. Lunch op­tions will in­clude Kung Pao chicken with red oil dumplings, Sichuan beef stew, shred­ded pork in spicy gar­lic sauce, gar­lic pork belly with sour and spicy shred­ded potato, and mapo tofu with wok fried string beans. Din­ner op­tions will in­clude braised ox­tail with as­para­gus, lamb shank stew, pork with bok choy and fried rice, chicken with bam­boo shoots and spinach, fish and fil­lets with cab­bage.

Jon Shapley / Staff pho­tog­ra­pher

Mala Sichuan brings its Kung pao chicken and red oil dumplings to Finn Hall.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.