Indulgent Eating in Houston

Monday's Recipies of the Day

2011-10-19T11:38:00.000-05:00

#recipeoftheday

Smoky Tomato Vegetable Soup Sherry Shallot Dressed Salad (Tweet me for recipes)

Halibut Provencal w/ Sautéed Pea Shoots, Spinach & Arugala (Tweet me for recipes)

INDIA

2011-02-06T23:47:00.002-06:00

Going to India tomorrow. Prepare for blogapalooza!

Tiny Boxwoods

2009-11-24T23:07:00.000-06:00

3614 W Alabama St
Houston, TX 77027-5906
(713) 622-4224

http://www.thompsonhanson.com/

As I stand in line perusing over the chalkboard menu, I am enveloped by a group of ultra trendy, twenty-somethings, speaking native French. While they talk in my face they push, bump and shove as if my American existence is an insult to their brunch. I am very accustomed to such behavior and insult when I travel Europe, so I've come to expect it. Heck I even started to believe that my being American was deservedly repugnant and I was owed such treatment. But standing on my home soil I was suddenly struck with a very Texan attitude. I wanted to yell, "Hey buddy, this here is America!"

Instead I choose to frustrate my husband by making snide and embarrassing remarks about the group and their culture. That resource exhausted I turned to the outside lawn where I currently sit and digress.

Now onto the food, well not quite. I am suddenly struck by irony as the oh-so-proper British woman next to me is mortified to see her two sons fall out wrestling in the middle of the grassy dining area. Mother tries to keep her cool and use politeness to coax the children into behaving which only riles the children up more. Now a Spaniard speaking Castilian is skipping chasing his baby boy. I then notice the plethora of designer labels stickered all over the soles of shoes and clasps of bags. Everyone here is of a class much higher than my own. Where am I? Some strange land where only Europeans and Wealthy Americans live? A land of milk and honey? No, I am at tiny boxwoods, the strange world in the center of Houston.

My meal is delivered (my husbands is not). It is a ultra thin crust pizza topped with pancetta, sunny egg and feta. With childlike enthusiasm I take my first bite. Delicious! A second; tasty! But then I pull an eggshell from my mouth. Now I realize raw egg white is dripping all over the place. In spite of this I keep eating. The saltiness is overpowering but yet I munch on. There is something is irresistible about this dish. My poor husband is still without food, even while I’m polishing off a frozen peppermint hot chocolate. Thirty minutes later they deliver his beet burger. Well worth the wait in my opinion. A sweet and juicy patty made of shredded beet sits where the usual beef would be. It’s still hearty in spite of its vegetarian nature.

We finish our meal and stroll through the overpriced nursery before retiring to our car. As we leave we both comment how we can't wait to return. Strange even as we say it but oddly enough we really enjoyed ourselves.

The Best Deal in New Orleans

2009-09-20T17:57:00.002-05:00

Lukes by Chef John Besh in New Orleans not only offers a modern twist on the classics; it also has the best deal in the city. The Rabbit and Duck Paté is served in a canister large enough to serve at a dinner party. The smoky paté is balanced by a layer of sweet Muscat Geleé and served with fried French bread slices, Fennel Marmalade, Dijon Mustard, pickled watermelon rinds (delicious) and baby gerkins. An appetizer that can feed you're whole table or serve as a decadent meal.

Another highlight on the menu is the Chicory and Lardon Salad. This perfect specimin is bitter chickory leaves, rough curly endive, fried bacon and one perfectly poached creamy yard egg. Once you tear the fluffy exterior from the egg and spill its gold over the greens and muddle it with the bacin fat you will feel like you are in salad heaven. The harmony between flavors and textured is truly inspired and leaves one wanting salad for a main course. While not the healthiest vegetable option it surely is the tastiest.

The hand made cocktails are also a great draw. From the perfectly shaken Hindricks Martini to the classic craving Mint Julep; all libations are sure to satisfy you.

If you're headed to New Orleans, be sure to put Lukes at the top of your list.

Does Houston need another steakhouse? Or another Churrascaria?

2009-01-14T10:29:00.001-06:00

From B4UEat Newsletter:

"Only if it's done right, and that's the way Vanderlie Bernadi does it. When we arrived at chef/owner Bernadi's mock service at his new Tradicao Brazilian Steakhouse, 6800 SW Fwy, we spied him chatting with other diners before greeting us with a hearty handshake. When asked about the Ike damage which delayed this opening four months, he said "That's all behind us. We are open now and ready to serve our guests the best beef in the city. Come in. Where would you like to sit?"

Dressed as a Gaucho, he continued working the room, ensuring all his guests had the cut of meat they desired, steaming from the grill at the preferred doneness. By the smiles on our fellow diners' faces, he succeeded. In fact, we think he's raised the bar for all steakhouses and churrascarias in the city. Located on the outbound side of Highway 59, it's on the way home for those in Ft Bend, and just around the corner from the Galleria. Lunch is $19.50 per person and dinner is $29.50 per person.

As part of his Grand Opening Celebration, he's extended an exclusive 50% OFF DINNER to the readers of this newsletter for the next week.

CLICK HERE to print YOUR $15 off coupon, make a reservation by calling 713-339-1122, and take the coupon with you to receive $15 dollars off dinner, food portion only. You will thank him profusely."

New Restaurant by Robert Gadsby - OPEN

2008-01-10T01:29:00.000-06:00

from	Plinio Sandalio
to		natasha@indulgencebynatasha.com,
date		Jan 8, 2008 4:40 AM
subject		soma restaurant

Hello Natasha,

My name is Plinio Sandalio. i am replying to your post on my blog about Soma restaurant in houston.

I am the chef de cuisine at the restaurant. I work directly under Chef Robert Gadsby. We have been working together for about 2 years now. a year after working for Chef, we went to nyc to battle mario batali on iron chef america.

about soma. Soma is a new restaurant unlike any of the japanese restaurants in houston. We are in charge of the kitchen, not the sushi ... at least not yet. We had our soft opening on January the 3rd. we didnt tell anyone we were opening, we simply opened our doors and let our guests come in.

on the first night we had around 150 covers. the next night we had 225 and the next 198 covers. we havent had our grand opening and we are incredibly busy already!

for now we will be open tuesday thru sunday. dinner only on saturday and sunday.

you are more than invited to come by anytime! thank you for your interest.

-plinio

BISTRO MODERNE CLOSED

2008-01-03T16:45:00.000-06:00

Its no longer just a rumor that the over hyped Hipster Hangout at Hotel Derek is closing. The official website offers a Thank You to patrons and according to a fellow blogger Chef Phillipe plans to remain in Houston. Read Phillipe Schmidt's press release on her blog here .
What is next for him is still a mystery but I look on with a child's eyes and will report to everyone as soon as I know.

El Portal To Another World

2007-11-16T16:32:00.000-06:00

While on my trip I had the privilege of eating at El Portal; the Michelin Star'ed restaurant headed by Chef Francis Paniego in the remote town of Ezcaray of La Rioja. Upon entering you are engulfed with a warm down to earth feeling.
No coat and tie required in this fine dining establishment. Spainards of all ages cozied themselves in the den by the log fire, chatting about the day and enjoying a glass of Spain’s finest. To this Houstonian a fire is down-right exotic especially combined with the chill of evening so I plopped on a sofa and soaked in the atmosphere. I had the best restaurant wait Ive had in my life while waiting for El Portal to open. Our reservation was the first one of the evening, an early 9:30 PM table since in Spain no one eats before 8:30; the night is just too young.

When finally seated I noticed that to my right there are two other Americans in this five table restaurant. Trying to pretend this doesn’t make me as uncomfortable as it strangely does, I glance briefly at the enticing daily menu. I quickly toss it aside upon seeing the tasting menu option, sure it 70 euros but hey, I didn’t travel half way around the world for one taste so I go for it, the 11 course degustation menu! Wow. To start we are given an olive oil tasting with the most acclaimed olive oils of Spain. Then the food begins to come paired with unbelievably low priced well paired wines:

1. Amuse Bouche
Each portion of this was made using the same bean. The outside texture much like the outside of an eggyolk. The inside a creamy mousse with a hint of pancetta. The top a crispy powder.

2. Green Apple Ice, Tomato Seeds, Green Apple, Crouton & Prociutto Fat In Fine Olive Oil
This is texture, complex flavor and temperature in a way my palate has never experienced. Sheer perfection.

3. Microsprouts and Sauteed Mushrooms
Under Red Pepper Veil

The red pepper veil was like a tender stury gelee with a subtle hint of roasted red pepper.

The greens gave a nice contrast of texture and spice while the mustrooms added richness and moisture.

4.Tomato Tartare
Super finely chopped tartare of tomato and herb pressed firmly together. In garlic cream sauce topped with sweet langostein and ruccola and garnished with balsamic vinegar.

5. Mushrooms and Quail Egg in Pil Pil and Herb Soup

6. Raw Funghis in Smoked Milk with Grass Ice -
To taste like morning moss (& it did!)
My Winner of Worlds' Most Bizarre Dish

This milk tasted like dirt
The raw mushrooms, tasted like... raw mushrooms
and the Grass Ice tasted like Frozen Lawn Clippings

After the first taste I coulnt stomache another so I looked to my other dining patrons for guidance. Unfortantly, none of them could palate the dish either.

7.Hake With Potato Crouton

8.Rare Beef au Jus w/ Mushroom Dust

9. Green Apple Ribbon with Ice Cream and ?Sauce

10. White Chocolate Bisquit atop Cream Cheese Ice Cream On a Bed of Yogurt Mousse
In White Chocolate Soup
This was Heaven!

11.Deconstructed Petite Fours

From the left:
White chocolate popsicle with dollop of dk chocolate
Dark Chocolate popsicle w/ dollop of confectioners glaze
Strawberry/Vanilla puff - similar in texture to marshmallow
Strawberry Gelee

On the El Portal web site you can view recipes and try some of the Chef's innovative concepts yourself if you dare.

Tapas y Pinxos

2007-11-02T08:32:00.000-05:00

I just returned from my Basque Escapade and what bounty! Never have I experienced such sophisticated "bar food." Nearly every local haunt boasts its own chef influenced by traditional Basque cuisine and inspired by the whimsies of Arzak and Ferran Adria'. Creative canape' served fresh every night to a devoted public ready to devour.

The following are some of the highlights of my eating in Bilbao,Spain. Enjoy!

Perusing the aisles of D’Amico’s Italian Market Café

2007-10-04T12:05:00.000-05:00

Just after five o’clock on Sundays the doors of D’Amico’s swing wide open as the locals bustle through. People excited to be dining and shopping in this Italian market and eatery shake up the normal pace of Rice Village. It’s no wonder because for Houston this is a one of a kind boutique. Though we live in a metropolis there is a shortage of authentic Italian Markets so D’Amico hits the proverbial spot.

With fare such as fresh homemade pastas, including fettuccini, crawfish ravioli and my favorite, the melt in your mouth cheese ravioli, they quickly gained my respect. Homemade pasta is a rare and treasured find.Rows of shelves contain a wide variety of Balsamic vinegar from Modena, including high end versions for up to 99 dollars. I found plenty of cooking and drizzling oils, fruity and flavorful types such as pumpkin, walnut and fresh chili oil. Exotic olive oils infused with spices such as vanilla, cinnamon and an ambitious chili cardamom wait to be found. Their bulk-size, first cold pressed Italian olive oils far surpass the common types you find at supermarkets and wholesale stores.

Additionally there is a pleasant cheese section, though it could use expanding. However, it had what I was looking for—namely imported mascarpone, fresh buffalo mozzarella and ricotta, all natural from Italy. And one interesting find, a parmigiano-reggiano “butter style.” All natural from Parma, it has the same taste and uses as the conventional parmigiana but this one is creamier in texture. The manager, (an Italian) recommended it for bruschetta and putting atop crostinis.

The meats, like the cheese, could use more variety but they seem to have selected the best you can get that is affordable. A sample of the prosciutto di parma melted in my mouth and was quoted to me at only $14.99lb. What a deal! Sure its not the best region of Italy to buy from, but one taste test will tell you this one was chosen for a reason.

The deli also makes sandwiches and other dishes to-go. Try the Siciliano panini baked in their wood-burning oven. It allows you to sample a few of the markets treasures and is both hearty and delectable. I would also recommend the steam table where you can choose any of the day’s three items for just $5.99. One of the days I visited they offered fresh pasta with crawfish, spinach lasagna, lentil soup, mini cannolis and several other tempting dishes.

Still around another corner I found the canned good section. It held extensive varieties of anchovies, clams, and snails. The next shelf holds jars of capers, gourmet mustards, cooked beans, imported tomatoes, and even squid ink is among the wealth of ingredients! I would have needed to travel from Milano to Palermo to shop for all these items but here they were in one market.

Also there are plenty of baked goods and other delights for the sweet tooth. Of course, the traditional varieties of Amaretti cookies, plus a sizeable range of other Italian cookies. They also carry whole dried fruits like strawberries, blueberries and figs. These are fabulous for baking into the many timeless Italian cakes, tortes, and the Tortafrolla di Verona shells they have pre-made for sale. Look into its beautiful story rooted in Shakespeare and you’ll have a dessert both delicious and entertaining. There were enough sweets to keep my interest for hours, nevertheless what caught my eye was the hand scooped Gelato that I crave so often. Beautiful flavors like hazelnut and lemon made my mouth water!

Last we come to the Italian wine section; small but respectable. Like the meats and cheese they choose what they sell, they sell for a reason. The reds range from adequate to superb and from Red Table to the extremely hard to find small house Sangioveses. There is no need to shop elsewhere if getting a bottle of red or white is to accompany your Italian dinner tonight, no matter what your budget.

I would recommend you avoid shopping during lunch on weekdays as parking is sparse and this market is quite a popular café. While shopping for items I had to brush up against those trying to enjoy a bite during lunch; but someone was always there within a minute to take my items to the register so I could keep looking. I was surprised how prompt all the service was considering the high volume of customers. I plan to visit D’Amico’s often and enjoy my culinary tour of Italy. Maybe next time I’ll sample the wine selection. After all paese che vai, usanza che trovi.

D’Amico’s Italian Market Café

5510 Morningside, #140

Houston, Texas 77005

Cursed Cuisine

2007-09-17T17:44:00.000-05:00

REVIEW- BABA YEGA

Cursed Cuisine

Baba Yega has been one of my favorite dining establishments for several years now. A true Houston healthy eating and breakfast institution; that is why it pains me to write this Rant. But I am reminded of the words of Oscan Wilde, “The truth is … never simple.”

On this particular Sunday morning the sky was grey and thunderous. My husband wanted breakfast so a few names were tossed out, but we quickly settled on Baba Yega. Though we had dinner several times recently it had been a few months since we had brunched there and we were pretty excited. The drive there was dreary and the sky kept warning to go home but as we arrived the clouds parted, birds began to sing their songs and we were seated on the covered verandah. How lovely this brunch would be.

Baba Yega had to our surprise expanded and taken over the Herb Shop next door; now a charming nook for the brunch buffet. They enlarged the omelet and waffle bar with cooks and the buffet had many more choices including more fruits and platters of desserts. This was going to be great!

The line at the fresh foods bar was extremely long so I went for the chafers and dished out a cube of some kind of veggie frittata, home fries, soft bacon and then injected into the line and asked someone to pass me an Eggs Benedict (my favorite) and just before the door piled on some of their famous fresh fruit. I sat down, raised my fork with excitement, thunder echoed through the cloudless sky, I looked over my shoulders, took a sip of my mimosa and raised my fork again. I tried to dig in to my favorite breakfast item, but something was wrong, I couldn’t cut through it! I examined.

“What could be wrong”? I thought to myself.

After a quick dissection I discovered the problem. Uncooked Canadian bacon; an untoasted, fresh from the package, English muffin; topped with a lovely poached egg and chunky lemon-less hollandaise! I tasted it. Oh my! I gulped down another sip of four-dollar champagne, with a touch of concentrated orange juice.

“Blah! Surely this is an oversight”, I think as I move on to the next item.

I first eat the odd tasting bacon, then on to a square of dry lukewarm “frittata” with barely chopped broccoli heads and stems and no taste of cheese, herbs, spices or salt, and last the soggy under seasoned potatoes. Now the jig is up, quality has been sacrificed for a larger dining crowd and bigger profits. My husband encourages me that surely the omelets and waffles will be fine.

“Honey, who can mess up these two breakfast staples,” (thunder again and a slight mist of rain).

As we get up our waiter makes his second appearance, asking if we would like to order more drinks (even though our glasses are half full).

“No, thank you.” We have more delicious food to sample!

I wait ten minutes to get to the front of the line before I get to my cook. Once I arrive I ask for a waffle. I’m about to be accept a halfway raw, half of a waffle when I ask for a fully cooked one.

“Sir, can you toast it a little more for me? I like it really brown ,tee hee.”

He throws it in a warmer for the people behind me, grumbles something in Spanish, ours the batter and walks off. The man in line behind me is beginning to lose his patience and now two ladies have skipped the line. These are the makings of a fiasco… The cook returns and the gentleman to my right explains for me in Spanish about the waffle and about the ladies skipping in line. The cook argues and leaves again. The ladies to my right order omelets from the other cook who just finished with two other people. Now I’m losing my patience. Fifteen minutes have now passed since I came for an omelet. The cook is now arguing with a lady in the kitchen. Five more minutes. The man to my right takes the half cooked waffle and leaves The other cook starts my omelet and eventually the cook returns and finishes it and starts another and my waffle as well.

Then I discover there are only two waffle toppings: nuts and banana sauce. Only nutty banana sauce? No whipped cream or sliced fruit or anything a person might want. I search the buffet items to put together something palatable and by then my waffle is cold. I eat it dejectedly and chase it with the rest of my orange champagne shooter. My husband and I pay our forty-five dollars after waiting another fifteen minutes for the check(thunder, lightning) and leave.

On the rainy ride home we reminisce about when restaurateurs in Houston had passion. When they were loyal to the customer and the craft. I think of the great meals I’ve had at so many places that have now turned into chain locations dishing out monotony, or into glorified fast food establishments. I call out to these restaurants and all those still holding true to the culinary arts and challenge them to be original, bring Houston back to the luster and flavor it once had. Make this city a culinary destination because of you! And when you do, make me a reservation, because I am hungry and ready to eat.

2607 Grant St.

713-522-0042

Reservations Not Needed under 10 ppl

Hours

*Sunday 10am-10pm

*Mon-Thurs 11am-10pm

* Fri & Sat 11am-11pm

Pretty as a Peach

2007-08-31T00:03:00.000-05:00

CHEFS TIPS
PRETTY AS A PEACH Copyright 2007 Chef Natasha Treu’ Fletcher		Springold Bicentennial June Gold Garnet Beauty ____Sentinel _____Harvester
August is the End of Peach Season in Texas! Here is everything you need to know to be sitting pretty as a peach and keep from getting the pits.		Loring__ Redglobe ____ Dixiland ____Redskin Jefferson __Jersey _______Queen
POSSIBILLITIES THINK A PEACH IS JUST A PEACH, THINK AGAIN. HERE IS A LIST OF LOCAL PEACHES THAT RIPEN ON THE TREE MAY - AUGUST. EACH AS UNIQUE AS THE TREE IT GREW ON: Springold Bicentennial June Gold Garnet Beauty Sentinel Harvester Loring Redglobe Redskin Dixiland Jefferson Jersey Queen	HOW TO HARVEST FROM MARKET TO ORCHARD THESE TIPS WILL HELP YOU GET THE BEST FRUIT FOR YOUR LABOR. Although a bright red blush gives a peach its attractive appearance, it is the progression of the background color from green to cream or yellow that is the best indication of a ripe, flavorful peach. A peach is softer than apples or most other fruit, so it important to pick a peach using the sides of your fingers rather than the tips. If you use the tips of your finger to hold the peach, then you will put little dents in the peach. Using the sides of your fingers is more gentle and less likely to cause bruising. Grab the peach firmly and pull it straight off the branch. Three to four medium sized peaches equal a pound.
	EVERYTHING'S JUST PEACHY HOW TO STORE, PREP AND PRESERVE YOUR PEACHES Peaches can be held at room temperature until soft enough to eat, and then refrigerated for up to two weeks. A firm-ripe peach, which gives only slightly when gently squeezed, is best for canning, freezing or storing without bruising. Wash peaches carefully in cool soapy water, then rinse well before eating or using. If used in cooking they peel really fast if blanched in boiling water for a minute then plunged into ice water to cool. In fruit salads or platters, sprinkle cut peaches with lemon juice to help them keep their great color.
PICK OF THE CROP THERE ARE MANY LOCAL GROCERS & FARMERS' MARKETS IN THE HOUSTON AREA THAT SELL FRESH ORGANICLY GROWN LOCAL PEACHES. HERE ARE A FEW: McCain's Market Houston Organic Farmers' Market Location: Onion Creek Coffee House 3106 White Oak between Studewood and Heights Blvd and Location: Rice University Campus Midtown Local Farmers' Market Location:t'afia restaurant / 3701 Travis St Houston, TX 77002 Bayou City Farmers' Market Location:the intersection of Richmond and Eastside Market Street Farmers Market Location: 9595 Six Pines Dr. The Woodlands, TX Saturday 8 to 11 a.m. Phone: (281) 419-4770 E-mail: jtaylor@trademarkproperty.com CLICK HERE For a limited list of certified markets in other cties by the US Dept of Agriculture OR IF YOUR IN THE MOOD YOU COULD GRAB A BASKET AND GRAB THE FRUIT RIGHT OFF THE TREE: CLICK HERE for a list of 22 Texas Orchards Worth Visiting Tips for going Peach Picking Growers today most frequently sell their peaches in 1/2 bushel or smaller containers.	SWEET ON THE EYES IN ADDITION TO TASTING SWEET THE BLOOMS ON THE TREES AINT BAD EITHER. Take a weekend trip and drive The Peach Blossom Trail: A suggested driving route to see peach blossoms is between Fredericksburg and Stonewall in Gillespie County. They expect an excellent showing of color this year since the peach trees have had a very good winter. Also lovely is the Wildflower Trail
	TASTY TIDBITS THINGS YOU MAY NOT HAVE KNOWN ABOUT THIS SENSATIONAL STONE FRUIT: The peach is a member of the rose family. If you take the pit from a peach and plant it, a peach tree may grow. The pit should be put 2 to 3inches underneath the soil. The average peach contains No fat or cholesteral, only 70 calories, 16 grams of sugar has 1 gram of proteim & 1 gram of fiber and also contains 20% of your daily Vitamins A and C. China is widely held to be the native home of peaches. The peach was known in Greece by 300 BC and by the Romans shortly after 100 AD. Peach trees became available in America around the time of the American Revolution. Gillespie County is the largest peach-producing county in Texas. There are over 1,400 acres of peaches in commercial production. This accounts for 40% of Texas’ peach crop. The average peach tree can produce 3-4 bushels of peaches in a year. A bushel weighs 50 pounds. It takes about three years for the tree to begin producing fruit, but the fruit you get may look nothing like the peach the pit came from. If the pollen that caused the fruit to form was from a nectarine tree, the fruit has to be a nectarine. If the pollen parent had only two genes for fuzziness, the plants growing from the new pits will be peaches. If the pollen parent had one gene for fuzziness and one for non-fuzziness, then approximately 50% of the plants growing from the new pits will be nectarines and 50% will be peaches. go to top

Featured Recipe

Fresh Peach Melon Sorbet
What better way to capture the fresh sweetnessthe season than to whip them into a frenzy and freeze them into a delightful confection!

Serve this to all your guests. Great by itself to put cheery smiles on the young ones faces or garnish with some raspberry or melon liquor and cool of after a sweltering summers day.

Ingredients:
2 cups sugar	8 oz peach puree (directions included)
1 1/2 cups filtered water	4 oz cantaloupe juice (directions included)

Directions:
1. Make simple SYRUP: Combine the sugar and water in a heavy saucepan over
  medium-high heatand bring to a boil. All the sugar should completely dissolve.
  Remove from the heat and pourinto a clean bowl and place in refrigerator. Let
  cool completely before using.
2. To peel the peaches, dip them in boiling water for 30 to 45 seconds, then use a
  slotted spoon to transfer immediately from the hot water to a bowl of ice water.
  Use a paring knife to pull off the skin. If the skin’s resistant, repeat the process or
  simply use the knife to peel off any obstinate skin. Return the peeled peaches to the ice water.
3. Remove the flesh from the cantaloupe and throw away all seeds or reserve for
  another day.
4. In food processor add 1/4 cup of simple syrup, peaches, and cantaloupe. Puree then
  pour through a fine mesh strainer.
5. Stir chilled simple syrup into puree.
6. Pour sorbet mixture into ice cream maker and follow manufacturers instructions
  for sorbet.
Prep Time: aprox 1 hour

go to top

Rants n' Raves

REVIEW- OCEAN PALACE

Give Me Sum More

If you haven’t yet sampled the decadence and delight that is Dim Sum
you must immediately cancel all your plans for this Friday or Saturday
and go to Ocean Palace. Go alone, go with a date, go with your entire
extended family but I insist that you go immediately upon reading this.
Here is my exotic journey with Dim Sum that has been twice since repeated
and has now become a weekly tradition.

On the Saturday we ventured to Dim Sum heaven it was midday and a hundred
and five degrees with the heat index, the windows were rolled up tightly as we
enjoyed our refrigerated air. While driving down this part of Bellaire its not
unusual to see, well, the unusual. We passed many enticing international delis
that turned our heads and stores selling items we hadn’t yet discovered. Ignored
unsavory fellows hanging out on street corners but then suddenly something surprised me.

In the sweltering heat, on the side of busy Bellaire, in the Asian district, stood a little
old Chinese lady. In front of her was a booth covered in Anticommunist posters and
behind her one large banner saying "Sign up here to withdraw from the Communist Party."
She stood there all alone, with no partakers, and even after we had finished our lunching
she still remained in the heat waiting for someone to pay heed to her cause. This was
quite an unusual site for a Native Houstonian to see in America.

Ocean Palace lies just a ways further by the Hong Kong Market. A grand two story mall,
surrounded by a manmade blue dyed pond. In it grown tall lovely lotus flowers and swim
lively koi and friendly tortoise. You walk through a grandiose entrance mimicking the
forbidden city; each step bringing you further into this decadent world of excitement.
Inside the somewhat shabby, overwhelmingly decorated building you are directed
upstairs to a large dining hall. Here the fun begins.

Once seated women begin attacking with food at an inexhaustible pace. Not a word can
I understand but what my ears can’t grasp my eyes translate. Everything looks so foreign
yet so unbelievable delicious. I try steamed dumplings with shrimp and pork in them,
tasty. Steamed clams in brown sauce, wonderful. Barbeque pork in a steamed rice cake,
like eating heaven! Light and fluffy and sweet and the best thing ive had in weeks.

Cart after cart feverously comes by and I am helpless to resist choosing at least one dish
from each. Every time another table chooses something I wonder, "What did they get?
Is it better than what I’m having? I want it!" Then next thing I know my table is covered
in steaming hot silver pans and plates. I eat the best red bean filled, tapioca flour sesame
ball I’ve had in my life for dessert followed by a lotus filled one and finally with belly nearly
hemorrhaging from goodness I ask for the check. Twenty dollars, and for two people!!!
This is the cheapest meal I’ve had in my life! What is going on! I’m coming back tomorrow.
And oh yeah, I did.

11215 Bellaire Blvd #D
281-988-8898
Recommend Going any day but Sunday has the best choices and longest wait.

Hours
* Mon-Fri 10:30am-10pm
* Sat & Sun 9am-11pm

Seasonable Selections
Why eat seasonal?
From a Chefs view: Seasonal food is at its peak of flavor. Its fresher and so it tends to be tastier, more colorful, easier to work with, less expensive and more nutritious. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes.	From the Earths view : By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food dollar goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. It also helps to to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat.
August: What's In Season
FRUITS Apples (Peak for Gravenstein) Cantaloupes Figs : Pick Your Own - Matt Family Orchard Grapes: Red Flame, Thompson Seedless Honeydew Limes Nectarines Oranges (Valencia) Peaches: Pick your own Asian & Bartlett Pears Plums Raspberries Watermelon	VEGETABLES Avocado (Hass) Basil Bell Pepper Black Eyed Peas Corn Cucumber Eggplant Green Beans Garlic Okra Onion Summer Squash Tomatillo Tomato