![]() The new location also brings lunch service for the first time Verma presents a range of soups, salads, sandwiches, and biryani rice dishes that offer Indian flavors in approachable forms. The new Kiran’s is larger than the original, with a dedicated bar-lounge area that should make it a happy hour destination. It took almost a year for Kiran Verma to move to her new home in the Kirby Grove building near Greenway Plaza, but absence for the chef’s fine dining Indian fare has only made its return more satisfying. Beverage director Kimberly Paul offers a number of creative cocktails, including a few that are designed for two, which is perfect for lingering when the windows are open. Anyone who says it reminds them of Paris is certainly exaggerating, but the sidewalk cafe atmosphere feels appropriate for the setting.ĭiners who stick around for a sit-down meal will find much to like, including seafood risotto with red bell pepper stew, shrimp salad with crushed avocado and grapefruit, and a full selection of desserts. The restaurant’s location features a large indoor-outdoor space with windows that can be opened during nice weather, and a to-go window that offers up freshly made crepes. 1658 WestheimerĮtoile chef-owner Philippe Verpiand keeps things classic as his newly opened restaurant next to Discovery Green. Large parties may opt for a “baller board,” a giant wooden plank filled with the chef’s choice of entrees and sides that will definitely have heads turning when it’s paraded through the dining room. Start with a raw seafood tower (either in “big” or “bigger” varieties) then move on to a 30-plus ounce steak. An extensive wine list, well-crafted cocktails, and a selection of desserts round out the offerings.Īs at Underbelly, the emphasis is on sharing. Dishes like uni panna cotta and roasted lamb neck aren’t likely to show up on the menu at more conventional steakhouses. As one might expect, Shepherd’s vision blends classic steakhouse elements - wedge salad, raw oysters, beefy ribeyes - with some touches that are uniquely his.įor example, steaks aren’t just listed by cut and weight but also by the ranch that produced the beef. 1777 Walker St, Suite Aįor the first iteration of One Fifth, James Beard award winner Chris Shepherd presents his version of a steakhouse. I haven’t had a chance to sample the mole tasting, but that, along with the extensive list of mezcals assembled by beverage director Sean Beck and the innovative desserts created by pastry chef Ruben Ortega, will bring me back soon. Highlights include the tetela, an oversized blue masa tortillas filled with cheese a hoja santa sopa de piedra, a shrimp soup with a whimsical tableside presentation and skirt steak barbacoa with masa dumplings. Drawing on the experiences garnered during both his childhood and frequent visits to the region, Ortega has created a comprehensive menu that utilizes Oaxacan ingredients that he’s specifically importing for Xochi. Houstonians have never shown much willingness to support restaurants in hotels, but Hugo Ortega and Tracy Vaught looked poised to change that with Xochi, their new Oaxacan restaurant inside downtown’s luxurious Marriott Marquis hotel. As always, these are roughly ordered by how important it is I think you try this, but every restaurant on this list merits attention. If that weren’t enough, I have two new options in Chinatown and, because it already seems to be 2017’s hottest trend, two new poke options, too. This month’s list includes a new steakhouse from James Beard award winner Chris Shepherd and an exciting new concept from five-time James Beard award finalist Hugo Ortega, as well as a new brasserie from the city’s best French chef, the return of a beloved Indian restaurant, and Houston’s first hotel lobby bar that should be equally appealing to locals and guests. The push to be open by Super Bowl LI spurred some of Houston’s best chefs to create exciting new destinations that should rock to the top of diners’ lists of places they want to try. In the almost four years that I’ve been writing this column, I can’t recall a single month that was so top-heavy for new restaurants. ![]()
0 Comments
Leave a Reply. |