Nuwe resepte

The Sanctuary Hotel maak Broadway se nuutste eetplek oop: Tender NYC

The Sanctuary Hotel maak Broadway se nuutste eetplek oop: Tender NYC


Die nuutste restaurant en sitkamer van die Sanctuary Hotel, Tender, het verlede maand amptelik sy deure geopen en kry reeds goeie resensies. Die restaurant in die middestad is die perfekte kombinasie van sjefs met 'n ster, 'n wonderlike bedieningspersoneel, heerlike kos en 'n ingewikkelde drankiespyskaart in 'n moderne, gemaklike omgewing.

Die restaurant in die middestad, wat in The Sanctuary Hotel geleë is, kombineer gesofistikeerdheid, sjefs met 'n ster, 'n vriendelike bedieningspersoneel, heerlike kos en 'n ingewikkelde drankmenu in 'n moderne, gemaklike omgewing. Met 'n koel en slanke ontwerp, sal diners self soos 'n Broadway-ster voel terwyl hulle aan cocktails op maat ontwerp, óf aan die kroeg óf op 'n gemaklike banket. Agter die kroeg is die veteraan -mixoloog Isaac Grillo, wat eklektiese konkoksies skep, benewens 'n baie aangename wynlys.

Die restaurant in die middestad, wat in The Sanctuary Hotel geleë is, kombineer gesofistikeerdheid, sjefs met 'n ster, 'n vriendelike bedieningspersoneel, heerlike kos en 'n ingewikkelde drankmenu in 'n moderne, gemaklike omgewing. Agter die kroeg is die veteraan -mixoloog Isaac Grillo, wat eklektiese konkoksies skep, benewens 'n baie aangename wynlys.

Die sjefs Dale Schnell (The Setai Fifth Avenue, Burj al Arab) en Edwin Purnomo (Sushi van Gari) stuur die kombuis aan, met moderne Amerikaanse en steakhouse -kookkuns, met Japannese lekkernye. Die sushi-spyskaart bevat 'n 10-delige Omakase, en moenie een van die spesialiteite van die huis mis nie: avokado-patat.

Die duo, wat deur pa en seun -hoteliers Brandon en Hank Freid geopen is, bied 'n belangrike agtergrond in gasvryheid. Benewens Tender, het hul leefstylonderneming, The Impulsive Group, ook 'n groot portefeulje boetiekhoteleiendomme in New York en 'n luukse seiljagvloot in Europa, die Karibiese Eilande en Miami.


Die beste to-go-geregte (en drankies!) By die nuutste restaurante in Texas

Vir die 20ste uitgawe van Where to Eat Now, het ons 'n paar van ons gunsteling afhaalopsies saamgestel van plekke wat in 2020 geopen is.

Byna 'n jaar gelede, in hierdie tyd, was ek paniekerig oor die toekoms van restaurante in Texas. Die pandemie was besig om 'n pad van ekonomiese vernietiging op te spoor wat sou lei tot die afsterwe van meer as 10 000 van die staat se eetplekke teen Desember. As dit soveel mense kan doodmaak, insluitend staatmakers wat slegs maande tevore rotsvas gelyk het, watter kans sou die nuwes hê? Dankie tog dat die ergste van my vrese oorweldig is. Eienaars, sjefs en werknemers het 24 uur per dag gewerk aan die hantering van ontwrigte voorsieningskettings, veranderende regeringsvoorskrifte en die voortdurende bedreiging van siektes, en het per ongeluk die hele jaar daarin geslaag om nuwe plekke oop te maak. Ja, daar was minder as gewoonlik. Maar hulle het wel oopgemaak.

As gevolg van hierdie onvermoeide werk, is ons trots om die twintigste uitgawe van die tydskrif se jaarlikse opsomming van die beste nuwe restaurante in Texas te publiseer. Hierdie keer, in plaas daarvan om dit tot my top tien plekke van die vorige jaar te beperk, fokus Where to Eat Now op gunstelinggeregte (asook 'n paar drankies wat ons regtig hierdie jaar nodig) sodat ons die liefde nog meer kan versprei na sewe groot stede en streke regoor die staat. Die resultaat is 'n bord van meer as dertig spesialiteite, georganiseer volgens kategorie, van voorgereg tot lekkers. Dit was 'n groepspoging hierdie jaar, met 'n paar van die tydelike vryskutwerkers van die tydskrif wat op die stoep geëet en maaltye geneem het.

Boonop het ons drie opwindende restaurante in die kollig - een elk in San Antonio, Houston en Austin - en neem ons afskeid van sommige van die geliefde plekke wat ons in 2020 verloor het, sowel as kyk na wat in 2021 begin. Daar is ook 'n samevatting van nuwe vrystellings van brouerye, wynkelders en distilleerderye in Texas.

Alhoewel die pakket hierdie jaar baie anders lyk, het die reëls vir Waar om nou te eet nie verander nie. Om in aanmerking te kom, moet 'n restaurant tussen 1 Desember 2019 en 1 Desember 2020 oopgemaak het (daar is 'n tydperk vir laatkomers wat ons die vorige jaar gemis het). Al hierdie plekke bied afhaal, dus kyk gerus, tip ruim, en hou duim vas dat hulle volgende jaar leef en kook.

Bykomende verslaggewing deur Tina Danze, June Naylor, Robin Barr Sussman en Texas maandeliks Eetgidsresensente.

Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Die pintxos-bord van Baskiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Links: Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Bo: die pintxos-bord van basiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-ma-cho), selfstandige naamwoord: 1. 'n drankie wat bestaan ​​uit rooiwyn en cola oor ys, buitengewoon gewild onder die skemerkelkies in die Baskenland van Spanje. 2. 'n restaurant en kroeg in die sentrum van Austin. Vir so 'n klein plek het Kalimotxo (sien definisie 2) baie dinge, insluitend 'n gemaklike patio met 'n uitsig oor Shoal Creek. Dit is laat in 2019 geopen as 'n skemerkelkie / snackbar aan Hestia, 'n donker en gesofistikeerde restaurant met 'n kombuis. Drie maande later tref die pandemie, en kort verhaal, Hestia is nou besig om tuis spyskaarte te proe, terwyl Kalimotxo verander het in 'n gemaklike bistro wat ook kos te bied het. Spaanse geregte gee die toon aan, insluitend 'n fyn aartappel-en-eier-tortilla española en 'n pintxosbord met klein happies in Baskiese styl (op die foto). Die gewildste gereg is miskien die uitstekende wagyu-burger met 'n lekker laag Mahón-kaas in Spanje, maar die restaurant se kenmerk is die Baskiese kaaskoek, die ebbehout-buitekant lyk verbrand, maar eintlik net super-gekarameliseer. Die sjef-eienaars agter albei ondernemings is Kevin Fink en Tavel Bristol-Joseph, wat ook Emmer & Rye bestuur. En om die onvermydelike vraag te beantwoord, ja, u kan 'n kalimotxo bestel. Dit is nie so erg soos dit klink nie. Oopgemaak op 7 Desember 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Kollig

Uitvoerende sjef Aaron Bludorn gebruik die Franse kookkuns wat hy tydens sy jare as uitvoerende sjef by die beroemde Café Boulud in New York geslyp het om geure van sy grootword -lewe in die Stille Oseaan en van Houston se internasionale smaak saam te voeg. Veranker deur 'n dik rooivisfilet met krokodilvleis gekroon, pronk sy cioppino met gestoomde mossels, mossels en garnale, 'n graaf seevars tamatiebouillon word op die tafel gegooi en versier met 'n stukkie botterige crostini. Kort ribbetjie-ravioli met vye en bloukaas is nog 'n smeltkroes-toegeeflikheid net soos die met spek toegedraaide kwartels met roosmaryn en kweepeer-elkeen tegnies presies van smaak en esteties aangenaam. Daar is ook 'n kreefpotjie en 'n droë-beesvleisburger. Nageregte van die sjef Alejandra Salas, 'n aluin uit die Franse wassery, in Napa Valley, is juweelagtig, insluitend 'n fyn gebakte Alaska (op die foto). Die voormalige Pass and Provisions-ruimte is ingerig met 'n slim eetkamer, 'n weggesteekte kroeg en 'n veelvlak-patio. Spesiale ontwerp -aksente, veral die muurskildery deur 'n plaaslike kunstenaar van magnolia -bosse in Oos -Houston, gee dit 'n moderne gevoel van plek. Dit is gesofistikeerde eetplekke sonder kosbaarheid. Oopgemaak op 21 Augustus 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus bedek met knapperige varkbuik en puffy naan pita by Jardín, in San Antonio. Foto deur Mackenzie Smith Kelley

Jardín

San Antonio kollig

Die sonlig in die oggend lê op die patio van Jardín, die San Antonio Botaniese Tuin se vyf maande oue kafee, met sy skaduryke bome en sambreeltafels. Binnekort word die plek gevul met besoekers wat eindelose koppies koffie drink en Rising Suns (gin met afkoelkomkommer en 'n skeut saffraansiroop). Binnekort sal hulle die plante en kweekhuise bewonder. Dan sal hulle terugkeer om die hedendaagse Oos -Mediterreense spyskaart van die restaurant te verken, met mezze -borde, kreatiewe hummuskombinasies en focaccia -pizza's in oorvloed. Miskien is die perfekte voorgereg goue gazpacho, 'n fluweelagtige mengsel van beet en tamaties. 'N Bestelling van die helder, vars hummus moet volgende wees, miskien met 'n bolaag van knapperige varkbuik en 'n skeut harissa -olie (op die foto). Gelukkig bevat dit die kenmerkende puffy naan pita van die spyskaart, besprinkel met za ’atar. Ernstige eetlus word versadig deur geregte soos salm in pannekoek met appelkoospuree, beskikbaar tydens middagete en aandete. Sinnige begeertes word vervul deur olyfoliekoek met amandel -nougat -krummels. Die sjefs is die broers Dady, Jason en Jake, wat ook Tre Trattoria in die San Antonio Museum of Art bestuur. Openbare plekke blyk hul nuwe nis te wees. Oopgemaak op 13 September 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


Die beste to-go-geregte (en drankies!) By die nuutste restaurante in Texas

Vir die 20ste uitgawe van Where to Eat Now, het ons 'n paar van ons gunsteling afhaalopsies saamgestel van plekke wat in 2020 geopen is.

Byna 'n jaar gelede, in hierdie tyd, was ek paniekerig oor die toekoms van restaurante in Texas. Die pandemie was besig om 'n pad van ekonomiese vernietiging op te spoor wat sou lei tot die afsterwe van meer as 10 000 van die staat se eetplekke teen Desember. As dit soveel mense kan doodmaak, insluitend staatmakers wat slegs maande tevore rotsvas gelyk het, watter kans sou die nuwes hê? Dankie tog dat die ergste van my vrese oorweldig is. Eienaars, sjefs en werknemers het 24 uur per dag gewerk aan die hantering van ontwrigte voorsieningskettings, veranderende regeringsvoorskrifte en die voortdurende bedreiging van siektes, en het per ongeluk die hele jaar daarin geslaag om nuwe plekke oop te maak. Ja, daar was minder as gewoonlik. Maar hulle het wel oopgemaak.

As gevolg van hierdie onvermoeide werk, is ons trots om die twintigste uitgawe van die tydskrif se jaarlikse opsomming van die beste nuwe restaurante in Texas te publiseer. Hierdie keer, in plaas daarvan om dit tot my top tien plekke van die vorige jaar te beperk, fokus Where to Eat Now op gunstelinggeregte (asook 'n paar drankies wat ons regtig hierdie jaar nodig) sodat ons die liefde nog meer kan versprei na sewe groot stede en streke regoor die staat. Die resultaat is 'n voorgereg van meer as dertig spesialiteite, georganiseer volgens kategorie, van voorgereg tot lekkers. Dit was 'n groepspoging hierdie jaar, met 'n paar van die tydelike vryskutwerkers van die tydskrif wat op die stoep geëet en maaltye geneem het.

Boonop het ons drie opwindende restaurante in die kollig - een elk in San Antonio, Houston en Austin - en neem ons afskeid van sommige van die geliefde plekke wat ons in 2020 verloor het, sowel as kyk na wat in 2021 begin. Daar is ook 'n samevatting van nuwe vrystellings van brouerye, wynkelders en distilleerderye in Texas.

Alhoewel die pakket hierdie jaar baie anders lyk, het die reëls vir Waar om nou te eet nie verander nie. Om in aanmerking te kom, moet 'n restaurant tussen 1 Desember 2019 en 1 Desember 2020 oopgemaak het (daar is 'n tydperk vir laatkomers wat ons die vorige jaar gemis het). Al hierdie plekke bied afhaal, dus kyk gerus, tip ruim, en hou duim vas dat hulle volgende jaar leef en kook.

Bykomende verslaggewing deur Tina Danze, June Naylor, Robin Barr Sussman en Texas maandeliks Eetgidsresensente.

Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Die pintxos-bord van Baskiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Links: Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Bo: die pintxos-bord van basiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-ma-cho), selfstandige naamwoord: 1. 'n drankie wat bestaan ​​uit rooiwyn en cola oor ys, buitengewoon gewild onder die skemerkelkies in die Baskenland van Spanje. 2. 'n restaurant en kroeg in die sentrum van Austin. Vir so 'n klein plek het Kalimotxo (sien definisie 2) baie dinge, insluitend 'n gemaklike patio met 'n uitsig oor Shoal Creek. Dit is laat in 2019 geopen as 'n skemerkelkie / snackbar aan Hestia, 'n donker en gesofistikeerde restaurant met 'n kombuis. Drie maande later het die pandemie toegeslaan en, kort verhaal, Hestia is nou besig om tuis spyskaarte te proe, terwyl Kalimotxo 'n gemaklike bistro geword het wat ook kos te gee het. Spaanse geregte gee die toon aan, insluitend 'n fyn aartappel-en-eier-tortilla española en 'n pintxosbord met klein happies in Baskiese styl (op die foto). Die gewildste gereg is moontlik die uitstekende wagyu-burger met 'n lekker laag Mahón-kaas in Spanje, maar die restaurant se kenmerk is die Baskiese kaaskoek, die ebbehout-buitekant lyk verbrand, maar eintlik net super-gekarameliseer. Die sjef-eienaars agter albei ondernemings is Kevin Fink en Tavel Bristol-Joseph, wat ook Emmer & Rye bestuur. En om die onvermydelike vraag te beantwoord, ja, u kan 'n kalimotxo bestel. Dit is nie so erg soos dit klink nie. Oopgemaak op 7 Desember 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Kollig

Uitvoerende sjef Aaron Bludorn gebruik die Franse kookkuns wat hy tydens sy jare as uitvoerende sjef by die beroemde Café Boulud in New York geslyp het om geure van sy grootword -lewe in die Stille Oseaan en van Houston se internasionale smaak saam te voeg. Veranker deur 'n dik rooivisfilet met krokodilvleis gekroon, pronk sy cioppino met gestoomde mossels, mossels en garnale, 'n graaf seevars tamatiesous word op die tafel gegooi en versier met 'n stukkie botterige crostini. Kort ribbetjie-ravioli met vye en bloukaas is nog 'n smeltkroes-toegeeflikheid net soos die met spek toegedraaide kwartels met roosmaryn en kweepeer-elkeen tegnies presies van smaak en esteties aangenaam. Daar is ook 'n kreefpotjie en 'n droë-beesvleisburger. Nageregte van die sjef Alejandra Salas, 'n aluin uit die Franse wassery, in Napa Valley, is juweelagtig, insluitend 'n fyn gebakte Alaska (op die foto). Die voormalige Pass and Provisions-ruimte is ingerig met 'n slim eetkamer, 'n weggesteekte kroeg en 'n veelvlak-patio. Spesiale ontwerp -aksente, veral die muurskildery deur 'n plaaslike kunstenaar van magnolia -bosse in Oos -Houston, gee dit 'n moderne gevoel van plek. Dit is gesofistikeerde eetplekke sonder kosbaarheid. Oopgemaak op 21 Augustus 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus bedek met knapperige varkbuik en puffy naan pita by Jardín, in San Antonio. Foto deur Mackenzie Smith Kelley

Jardín

San Antonio kollig

Die sonlig in die oggend lê op die patio van Jardín, die San Antonio Botaniese Tuin se vyf maande oue kafee, met sy skaduryke bome en sambreeltafels. Binnekort word die plek gevul met besoekers wat eindelose koppies koffie drink en Rising Suns (gin met afkoelkomkommer en 'n skeut saffraansiroop). Binnekort sal hulle die plante en kweekhuise bewonder. Dan sal hulle terugkeer om die hedendaagse Oos -Mediterreense spyskaart van die restaurant te verken, met mezze -borde, kreatiewe hummuskombinasies en focaccia -pizza's in oorvloed. Miskien is die perfekte voorgereg goue gazpacho, 'n fluweelagtige mengsel van beet en tamaties. 'N Bestelling van die helder, vars hummus moet volgende wees, miskien met 'n bolaag van knapperige varkbuik en 'n skeut harissa -olie (op die foto). Gelukkig bevat dit die kenmerkende puffy naan pita van die spyskaart, besprinkel met za ’atar. Ernstige eetlus word versadig deur geregte soos salm in pannekoek met appelkoospuree, beskikbaar tydens middagete en aandete. Sinnige begeertes word vervul deur olyfoliekoek met amandel -nougat -krummels. Die sjefs in beheer is die Dady -broers, Jason en Jake, wat ook Tre Trattoria in die San Antonio Museum of Art bestuur. Openbare plekke blyk hul nuwe nis te wees. Oopgemaak op 13 September 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


Die beste to-go-geregte (en drankies!) By die nuutste restaurante in Texas

Vir die 20ste uitgawe van Where to Eat Now, het ons 'n paar van ons gunsteling afhaalopsies saamgestel van plekke wat in 2020 geopen is.

Byna 'n jaar gelede, in hierdie tyd, was ek paniekerig oor die toekoms van restaurante in Texas. Die pandemie was besig om 'n pad van ekonomiese vernietiging op te spoor wat sou lei tot die afsterwe van meer as 10 000 van die staat se eetplekke teen Desember. As dit soveel mense kan doodmaak, insluitend staatmakers wat slegs maande tevore rotsvas gelyk het, watter kans sou die nuwes hê? Dankie tog dat die ergste van my vrese oorweldig is. Eienaars, sjefs en werknemers het 24 uur per dag gewerk aan die hantering van ontwrigte voorsieningskettings, veranderende regeringsvoorskrifte en die voortdurende bedreiging van siektes, en het per ongeluk die hele jaar daarin geslaag om nuwe plekke oop te maak. Ja, daar was minder as gewoonlik. Maar hulle het wel oopgemaak.

As gevolg van hierdie onvermoeide werk, is ons trots om die twintigste uitgawe van die tydskrif se jaarlikse opsomming van die beste nuwe restaurante in Texas te publiseer. Hierdie keer, in plaas daarvan om dit tot my top tien plekke van die vorige jaar te beperk, fokus Where to Eat Now op gunstelinggeregte (asook 'n paar drankies wat ons regtig hierdie jaar nodig) sodat ons die liefde nog meer kan versprei na sewe groot stede en streke regoor die staat. Die resultaat is 'n bord van meer as dertig spesialiteite, georganiseer volgens kategorie, van voorgereg tot lekkers. Dit was 'n groepspoging hierdie jaar, met 'n paar van die tydelike vryskutwerkers van die tydskrif wat op die stoepe geëet en maaltye geneem het.

Boonop het ons drie opwindende restaurante in die kollig - een elk in San Antonio, Houston en Austin - en neem ons afskeid van sommige van die geliefde plekke wat ons in 2020 verloor het, sowel as kyk na wat in 2021 begin. Daar is ook 'n samevatting van nuwe vrystellings van brouerye, wynkelders en distilleerderye in Texas.

Alhoewel die pakket hierdie jaar baie anders lyk, het die reëls vir Waar om nou te eet nie verander nie. Om in aanmerking te kom, moet 'n restaurant tussen 1 Desember 2019 en 1 Desember 2020 oopgemaak het (daar is 'n uitstelperiode vir laatkomers wat ons die vorige jaar gemis het). Al hierdie plekke bied afhaal, dus kyk gerus, tip ruim, en hou duim vas dat hulle volgende jaar leef en kook.

Bykomende verslaggewing deur Tina Danze, June Naylor, Robin Barr Sussman en Texas maandeliks Eetgidsresensente.

Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Die pintxos-bord van Baskiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Links: Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Bo: die pintxos-bord van basiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-ma-cho), selfstandige naamwoord: 1. 'n drankie bestaande uit rooiwyn en cola oor ys, buitengewoon gewild onder die skemerkelkies in die Baskenland van Spanje. 2. 'n restaurant en kroeg in die sentrum van Austin. Vir so 'n klein plek het Kalimotxo (sien definisie 2) baie dinge, insluitend 'n gemaklike patio met 'n uitsig oor Shoal Creek. Dit is laat in 2019 geopen as 'n skemerkelkie / snackbar aan Hestia, 'n donker en gesofistikeerde restaurant met 'n kombuis. Drie maande later het die pandemie toegeslaan en, kort verhaal, Hestia is nou besig om tuis spyskaarte te proe, terwyl Kalimotxo 'n gemaklike bistro geword het wat ook kos te gee het. Spaanse geregte gee die toon aan, insluitend 'n fyn aartappel-en-eier-tortilla española en 'n pintxosbord met klein happies in Baskiese styl (op die foto). Die gewildste gereg is miskien die uitstekende wagyu-burger met 'n lekker laag Mahón-kaas in Spanje, maar die restaurant se kenmerk is die Baskiese kaaskoek, die ebbehout-buitekant lyk verbrand, maar eintlik net super-gekarameliseer. Die sjef-eienaars agter albei ondernemings is Kevin Fink en Tavel Bristol-Joseph, wat ook Emmer & Rye bestuur. En om die onvermydelike vraag te beantwoord, ja, u kan 'n kalimotxo bestel. Dit is nie so erg soos dit klink nie. Oopgemaak op 7 Desember 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Kollig

Uitvoerende sjef Aaron Bludorn gebruik die Franse kookkuns wat hy tydens sy jare as uitvoerende sjef by die beroemde Café Boulud in New York geslyp het om geure van sy grootmoedigheid in die noordweste van die Stille Oseaan en van Houston se internasionale smaak saam te voeg. Veranker deur 'n dik rooivisfilet met krokodilvleis gekroon, pronk sy cioppino met gestoomde mossels, mossels en garnale, 'n graaf seevars tamatiesous word op die tafel gegooi en versier met 'n stukkie botterige crostini. Kort ribbetjie-ravioli met vye en bloukaas is nog 'n smeltkroes-toegeeflikheid net soos die met spek toegedraaide kwartels met roosmaryn en kweepeer-elkeen tegnies presies van smaak en esteties aangenaam. Daar is ook 'n kreefpotjie en 'n droë-beesvleisburger. Nageregte van die sjef Alejandra Salas, 'n aluin uit die Franse wassery, in Napa Valley, is juweelagtig, insluitend 'n fyn gebakte Alaska (op die foto). Die voormalige Pass and Provisions-ruimte is ingerig met 'n slim eetkamer, weggesteekte kroeg en 'n patio op meer vlakke. Spesiale ontwerp -aksente, veral die muurskildery deur 'n plaaslike kunstenaar van magnolia -bosse in Oos -Houston, gee dit 'n moderne gevoel van plek. Dit is gesofistikeerde eetplekke sonder kosbaarheid. Oopgemaak op 21 Augustus 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus bedek met knapperige varkbuik en puffy naan pita by Jardín, in San Antonio. Foto deur Mackenzie Smith Kelley

Jardín

San Antonio kollig

Die sonlig in die oggend lê op die patio van Jardín, die San Antonio Botaniese Tuin se vyf maande oue kafee, met sy skaduryke bome en sambreeltafels. Binnekort word die plek gevul met besoekers wat eindelose koppies koffie drink en Rising Suns (gin met afkoelkomkommer en 'n skeut saffraansiroop). Binnekort sal hulle die plante en kweekhuise bewonder. Dan sal hulle terugkeer om die hedendaagse Oos -Mediterreense spyskaart van die restaurant te verken, met mezze -borde, kreatiewe hummuskombinasies en focaccia -pizza's in oorvloed. Miskien is die perfekte voorgereg goue gazpacho, 'n fluweelagtige mengsel van beet en tamaties. 'N Bestelling van die helder, vars hummus moet volgende wees, miskien met 'n bolaag van knapperige varkbuik en 'n skeut harissa -olie (op die foto). Gelukkig bevat dit die kenmerkende puffy naan pita van die spyskaart, besprinkel met za ’atar. Ernstige eetlus word versadig deur geregte soos salm in pannekoek met appelkoospuree, beskikbaar tydens middagete en aandete. Sinnige begeertes word vervul deur olyfoliekoek met amandel -nougat -krummels. Die sjefs is die broers Dady, Jason en Jake, wat ook Tre Trattoria in die San Antonio Museum of Art bestuur. Openbare plekke blyk hul nuwe nis te wees. Oopgemaak op 13 September 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


Die beste to-go-geregte (en drankies!) By die nuutste restaurante in Texas

Vir die 20ste uitgawe van Where to Eat Now, het ons 'n paar van ons gunsteling afhaalopsies saamgestel van plekke wat in 2020 geopen is.

Byna 'n jaar gelede, in hierdie tyd, was ek paniekerig oor die toekoms van restaurante in Texas. Die pandemie was besig om 'n pad van ekonomiese vernietiging op te spoor wat sou lei tot die afsterwe van meer as 10 000 van die staat se eetplekke teen Desember. As dit soveel mense kan doodmaak, insluitend staatmakers wat slegs maande tevore rotsvas gelyk het, watter kans sou die nuwes hê? Dankie tog dat die ergste van my vrese oorweldig is. Eienaars, sjefs en werknemers het 24 uur per dag gewerk aan die hantering van ontwrigte voorsieningskettings, veranderende regeringsvoorskrifte en die voortdurende bedreiging van siektes, en het deur 'n wonderwerk daarin geslaag om die hele jaar deur nuwe plekke oop te maak. Ja, daar was minder as gewoonlik. Maar hulle het wel oopgemaak.

As gevolg van hierdie onvermoeide werk, is ons trots om die twintigste uitgawe van die tydskrif se jaarlikse opsomming van die beste nuwe restaurante in Texas te publiseer. Hierdie keer, in plaas daarvan om dit tot my top tien plekke van die vorige jaar te beperk, fokus Where to Eat Now op gunstelinggeregte (asook 'n paar drankies wat ons regtig hierdie jaar nodig) sodat ons die liefde nog meer kan versprei na sewe groot stede en streke regoor die staat. Die resultaat is 'n voorgereg van meer as dertig spesialiteite, georganiseer volgens kategorie, van voorgereg tot lekkers. Dit was 'n groepspoging hierdie jaar, met 'n paar van die tydelike vryskutwerkers van die tydskrif wat op die stoep geëet en maaltye geneem het.

Boonop het ons drie opwindende restaurante in die kollig - een elk in San Antonio, Houston en Austin - en neem ons afskeid van sommige van die geliefde plekke wat ons in 2020 verloor het, sowel as kyk na wat in 2021 begin. Daar is ook 'n samevatting van nuwe vrystellings van brouerye, wynkelders en distilleerderye in Texas.

Alhoewel die pakket hierdie jaar baie anders lyk, het die reëls vir Waar om nou te eet nie verander nie. Om in aanmerking te kom, moet 'n restaurant tussen 1 Desember 2019 en 1 Desember 2020 oopgemaak het (daar is 'n uitstelperiode vir laatkomers wat ons die vorige jaar gemis het). Al hierdie plekke bied afhaal, dus kyk gerus, tip ruim, en hou duim vas dat hulle volgende jaar leef en kook.

Bykomende verslaggewing deur Tina Danze, June Naylor, Robin Barr Sussman en Texas maandeliks Eetgidsresensente.

Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Die pintxos-bord van Baskiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Links: Tavel Bristol-Joseph berei sy Baskiese kaaskoek by Kalimotxo voor.

Foto deur Mackenzie Smith Kelley

Bo: die pintxos-bord van basiese klein happies in Kalimotxo, in Austin.

Foto deur Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-ma-cho), selfstandige naamwoord: 1. 'n drankie bestaande uit rooiwyn en cola oor ys, buitengewoon gewild onder die skemerkelkies in die Baskenland van Spanje. 2. 'n restaurant en kroeg in die sentrum van Austin. Vir so 'n klein plek het Kalimotxo (sien definisie 2) baie dinge, insluitend 'n gemaklike patio met 'n uitsig oor Shoal Creek. Dit is laat in 2019 geopen as 'n skemerkelkie / snackbar aan Hestia, 'n donker en gesofistikeerde restaurant met 'n kombuis. Drie maande later tref die pandemie, en kort verhaal, Hestia is nou besig om tuis spyskaarte te proe, terwyl Kalimotxo verander het in 'n gemaklike bistro wat ook kos te bied het. Spaanse geregte gee die toon aan, insluitend 'n fyn aartappel-en-eier-tortilla española en 'n pintxosbord met klein happies in Baskiese styl (op die foto). Die gewildste gereg is moontlik die uitstekende wagyu-burger met 'n lekker laag Mahón-kaas in Spanje, maar die restaurant se kenmerk is die Baskiese kaaskoek, die ebbehout-buitekant lyk verbrand, maar eintlik net super-gekarameliseer. Die sjef-eienaars agter albei ondernemings is Kevin Fink en Tavel Bristol-Joseph, wat ook Emmer & Rye bestuur. En om die onvermydelike vraag te beantwoord, ja, u kan 'n kalimotxo bestel. Dit is nie so erg soos dit klink nie. Oopgemaak op 7 Desember 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Kollig

Uitvoerende sjef Aaron Bludorn gebruik die Franse kookkuns wat hy tydens sy jare as uitvoerende sjef by die beroemde Café Boulud in New York geslyp het om geure van sy grootmoedigheid in die noordweste van die Stille Oseaan en van Houston se internasionale smaak saam te voeg. Veranker deur 'n dik rooivisfilet met krokodilvleis gekroon, pronk sy cioppino met gestoomde mossels, mossels en garnale, 'n graaf seevars tamatiesous word op die tafel gegooi en versier met 'n stukkie botterige crostini. Kort ribbetjie-ravioli met vye en bloukaas is nog 'n smeltkroes-toegeeflikheid net soos die met spek toegedraaide kwartels met roosmaryn en kweepeer-elkeen tegnies presies van smaak en esteties aangenaam. Daar is ook 'n kreefpotjie en 'n droë-beesvleisburger. Nageregte van die sjef Alejandra Salas, 'n aluin uit die Franse wassery, in Napa Valley, is juweelagtig, insluitend 'n fyn gebakte Alaska (op die foto). Die voormalige Pass and Provisions-ruimte is ingerig met 'n slim eetkamer, 'n weggesteekte kroeg en 'n veelvlak-patio. Spesiale ontwerp -aksente, veral die muurskildery deur 'n plaaslike kunstenaar van magnolia -bosse in Oos -Houston, gee dit 'n moderne gevoel van plek. Dit is gesofistikeerde eetplekke sonder kosbaarheid. Oopgemaak op 21 Augustus 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus bedek met knapperige varkbuik en puffy naan pita by Jardín, in San Antonio. Foto deur Mackenzie Smith Kelley

Jardín

San Antonio kollig

Die sonlig in die oggend lê op die patio van Jardín, die San Antonio Botaniese Tuin se vyf maande oue kafee, met sy skaduryke bome en sambreeltafels. Binnekort word die plek gevul met besoekers wat eindelose koppies koffie drink en Rising Suns (gin met afkoelkomkommer en 'n skeut saffraansiroop). Binnekort sal hulle die plante en kweekhuise bewonder. Dan sal hulle terugkeer om die hedendaagse Oos -Mediterreense spyskaart van die restaurant te verken, met mezze -borde, kreatiewe hummuskombinasies en focaccia -pizza's in oorvloed. Miskien is die perfekte voorgereg goue gazpacho, 'n fluweelagtige mengsel van beet en tamaties. 'N Bestelling van die helder, vars hummus moet volgende wees, miskien met 'n bolaag van knapperige varkbuik en 'n skeut harissa -olie (op die foto). Gelukkig bevat dit die kenmerkende puffy naan pita van die spyskaart, besprinkel met za ’atar. Ernstige eetlus word versadig deur geregte soos salm in pannekoek met appelkoospuree, beskikbaar tydens middagete en aandete. Sinnige begeertes word vervul deur olyfoliekoek met amandel -nougat -krummels. Die sjefs in beheer is die Dady -broers, Jason en Jake, wat ook Tre Trattoria in die San Antonio Museum of Art bestuur. Openbare plekke blyk hul nuwe nis te wees. Oopgemaak op 13 September 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


Die beste to-go-geregte (en drankies!) By die nuutste restaurante in Texas

Vir die 20ste uitgawe van Where to Eat Now, het ons 'n paar van ons gunsteling afhaalopsies saamgestel van plekke wat in 2020 geopen is.

Byna 'n jaar gelede, in hierdie tyd, was ek paniekerig oor die toekoms van restaurante in Texas. Die pandemie was besig om 'n pad van ekonomiese vernietiging op te spoor wat sou lei tot die afsterwe van meer as 10 000 van die staat se eetplekke teen Desember. As dit soveel mense kan doodmaak, insluitend staatmakers wat slegs maande tevore rotsvas gelyk het, watter kans sou die nuwes hê? Dankie tog dat die ergste van my vrese oorweldig is. Eienaars, sjefs en werknemers het 24 uur per dag gewerk aan die hantering van ontwrigte voorsieningskettings, veranderende regeringsvoorskrifte en die voortdurende bedreiging van siektes, en het deur 'n wonderwerk daarin geslaag om die hele jaar deur nuwe plekke oop te maak. Ja, daar was minder as gewoonlik. Maar hulle het wel oopgemaak.

As gevolg van hierdie onvermoeide werk, is ons trots om die twintigste uitgawe van die tydskrif se jaarlikse opsomming van die beste nuwe restaurante in Texas te publiseer. Hierdie keer, in plaas daarvan om dit tot my top tien plekke van die vorige jaar te beperk, fokus Where to Eat Now op gunstelinggeregte (asook 'n paar drankies wat ons regtig needed this year) so that we can spread the love even more, to seven major cities and regions around the state. The result is a smorgasbord of more than thirty specialties, organized by category, from starters to sweets. It was a group effort this year, with some of the magazine’s longtime freelance contributors dining on patios and taking meals to go.

In addition, we spotlight three exciting restaurants—one each in San Antonio, Houston, and Austin—and we say goodbye to some of the beloved places we lost in 2020 as well as take a look at what’s opening in 2021. There is also a roundup of new releases from Texas breweries, wineries, and distilleries.

Although the package looks very different this year, the rules haven’t changed for Where to Eat Now. To be eligible, a restaurant must have opened between December 1, 2019, and December 1, 2020 (there’s a grace period for latecomers we missed the previous year). All of these places offer takeout, so please check them out, tip generously, and keep your fingers crossed that they’re alive and cooking this time next year.

Additional reporting by Tina Danze, June Naylor, Robin Barr Sussman, and Texas maandeliks Dining Guide reviewers.

Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Left: Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

Top: The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-mo-cho), noun: 1. a drink consisting of red wine and cola over ice, inordinately popular with the cocktail crowd in Spain’s Basque country. 2. a restaurant and bar in downtown Austin. For such a tiny place, Kalimotxo (see definition 2) has plenty going on, including a comfy patio overlooking Shoal Creek. It opened in late 2019 as a cocktail / snack bar attached to Hestia, a dark and sophisticated restaurant with a live-fire kitchen. Three months later, the pandemic hit and, long story short, Hestia is now doing tasting menus in-house only while Kalimotxo has morphed into an easygoing bistro that also offers food to go. Spanish dishes set the tone, including a fine potato-and-egg tortilla española and a pintxos board of Basque-style small snacks (pictured). The most popular dish may well be the excellent wagyu burger sporting a tangy layer of Spain’s Mahón cheese, but the restaurant’s signature is its Basque cheesecake, the ebony exterior looking burnt but actually just super-caramelized. The chef-owners behind both ventures are Kevin Fink and Tavel Bristol-Joseph, who also run Emmer & Rye. And to answer the inevitable question, yes, you can order a kalimotxo. It’s not as bad as it sounds. Opened December 7, 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Spotlight

Executive chef Aaron Bludorn uses the French culinary skills honed during his years as executive chef at New York’s famed Café Boulud to weave together flavors from his Pacific Northwest upbringing and from Houston’s international palate. Anchored by a thick redfish filet crowned with lump crabmeat, his cioppino flaunts steamed clams, mussels, and shrimp a moat of sea-fresh tomato broth is poured tableside and garnished with a sliver of buttery crostini. Short-rib ravioli with figs and blue cheese is another melting-pot indulgence ditto the bacon-wrapped quail with rosemary and quince—each technically exact in flavor and aesthetically pleasing. There’s also a lobster potpie and a dry-aged-beef burger. Desserts by pastry chef Alejandra Salas, an alum of the French Laundry, in Napa Valley, are jewel-like, including a delicately sculpted baked Alaska (pictured). The former Pass and Provisions space has been refashioned with a smart dining room, tucked-away bar, and multilevel patio. Special design accents, especially the mural by a local artist of magnolia groves in East Houston, give it a modern sense of place. It’s sophisticated dining sans preciousness. Opened August 21, 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus topped with crispy pork belly and puffy naan pita at Jardín, in San Antonio. Photograph by Mackenzie Smith Kelley

Jardín

San Antonio Spotlight

Morning sunlight dapples the flagstone patio of Jardín, the San Antonio Botanical Garden’s five-month-old cafe, with its shady trees and umbrella tables. Soon the place will be filled with visitors drinking endless cups of coffee and Rising Suns (gin with cooling cucumber and a splash of saffron syrup). In a bit they will head out to admire the plants and greenhouses. Then they will return to explore the restaurant’s contemporary Eastern Mediterranean menu, with mezze plates, creative hummus combos, and focaccia pizzas galore. Perhaps the perfect starter is golden gazpacho, a velvety mix of beets and tomatoes. An order of the bright, fresh hummus should be next, perhaps with a topping of crispy pork belly and a drizzle of harissa oil (pictured). Happily, it comes with the menu’s signature puffy naan pita, sprinkled with za ’ atar. Serious appetites are sated by dishes such as pan-seared salmon with apricot puree, available at both lunch and dinner. Frivolous desires are fulfilled by the likes of olive oil cake with almond nougat crumble. The chefs in charge are the Dady brothers, Jason and Jake, who also run Tre Trattoria at the San Antonio Museum of Art. Public places seem to be their new niche. Opened September 13, 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


The Best To-Go Dishes (and Drinks!) at the Newest Restaurants in Texas

For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.

A lmost a year ago at this time, I was panicking about the future of restaurants in Texas. The pandemic was carving a path of economic destruction that would lead to the demise of more than 10,000 of the state’s dining establishments by December. If it could kill off so many, including stalwarts that had seemed rock-solid only months before, what chance would the new ones have? Thank goodness the worst of my fears were overblown. Owners, chefs, and employees worked round the clock dealing with disrupted supply chains, changing government regulations, and the constant threat of disease and, by some miracle, managed to open new places all year long. Yes, there were fewer than usual. But they did open.

Because of this tireless work, we are proud to publish the twentieth edition of the magazine’s annual roundup of the best new restaurants in Texas. This time, instead of limiting it to my top ten places of the previous year, Where to Eat Now focuses on favorite dishes (as well as some drinks, which we regtig needed this year) so that we can spread the love even more, to seven major cities and regions around the state. The result is a smorgasbord of more than thirty specialties, organized by category, from starters to sweets. It was a group effort this year, with some of the magazine’s longtime freelance contributors dining on patios and taking meals to go.

In addition, we spotlight three exciting restaurants—one each in San Antonio, Houston, and Austin—and we say goodbye to some of the beloved places we lost in 2020 as well as take a look at what’s opening in 2021. There is also a roundup of new releases from Texas breweries, wineries, and distilleries.

Although the package looks very different this year, the rules haven’t changed for Where to Eat Now. To be eligible, a restaurant must have opened between December 1, 2019, and December 1, 2020 (there’s a grace period for latecomers we missed the previous year). All of these places offer takeout, so please check them out, tip generously, and keep your fingers crossed that they’re alive and cooking this time next year.

Additional reporting by Tina Danze, June Naylor, Robin Barr Sussman, and Texas maandeliks Dining Guide reviewers.

Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Left: Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

Top: The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-mo-cho), noun: 1. a drink consisting of red wine and cola over ice, inordinately popular with the cocktail crowd in Spain’s Basque country. 2. a restaurant and bar in downtown Austin. For such a tiny place, Kalimotxo (see definition 2) has plenty going on, including a comfy patio overlooking Shoal Creek. It opened in late 2019 as a cocktail / snack bar attached to Hestia, a dark and sophisticated restaurant with a live-fire kitchen. Three months later, the pandemic hit and, long story short, Hestia is now doing tasting menus in-house only while Kalimotxo has morphed into an easygoing bistro that also offers food to go. Spanish dishes set the tone, including a fine potato-and-egg tortilla española and a pintxos board of Basque-style small snacks (pictured). The most popular dish may well be the excellent wagyu burger sporting a tangy layer of Spain’s Mahón cheese, but the restaurant’s signature is its Basque cheesecake, the ebony exterior looking burnt but actually just super-caramelized. The chef-owners behind both ventures are Kevin Fink and Tavel Bristol-Joseph, who also run Emmer & Rye. And to answer the inevitable question, yes, you can order a kalimotxo. It’s not as bad as it sounds. Opened December 7, 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Spotlight

Executive chef Aaron Bludorn uses the French culinary skills honed during his years as executive chef at New York’s famed Café Boulud to weave together flavors from his Pacific Northwest upbringing and from Houston’s international palate. Anchored by a thick redfish filet crowned with lump crabmeat, his cioppino flaunts steamed clams, mussels, and shrimp a moat of sea-fresh tomato broth is poured tableside and garnished with a sliver of buttery crostini. Short-rib ravioli with figs and blue cheese is another melting-pot indulgence ditto the bacon-wrapped quail with rosemary and quince—each technically exact in flavor and aesthetically pleasing. There’s also a lobster potpie and a dry-aged-beef burger. Desserts by pastry chef Alejandra Salas, an alum of the French Laundry, in Napa Valley, are jewel-like, including a delicately sculpted baked Alaska (pictured). The former Pass and Provisions space has been refashioned with a smart dining room, tucked-away bar, and multilevel patio. Special design accents, especially the mural by a local artist of magnolia groves in East Houston, give it a modern sense of place. It’s sophisticated dining sans preciousness. Opened August 21, 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus topped with crispy pork belly and puffy naan pita at Jardín, in San Antonio. Photograph by Mackenzie Smith Kelley

Jardín

San Antonio Spotlight

Morning sunlight dapples the flagstone patio of Jardín, the San Antonio Botanical Garden’s five-month-old cafe, with its shady trees and umbrella tables. Soon the place will be filled with visitors drinking endless cups of coffee and Rising Suns (gin with cooling cucumber and a splash of saffron syrup). In a bit they will head out to admire the plants and greenhouses. Then they will return to explore the restaurant’s contemporary Eastern Mediterranean menu, with mezze plates, creative hummus combos, and focaccia pizzas galore. Perhaps the perfect starter is golden gazpacho, a velvety mix of beets and tomatoes. An order of the bright, fresh hummus should be next, perhaps with a topping of crispy pork belly and a drizzle of harissa oil (pictured). Happily, it comes with the menu’s signature puffy naan pita, sprinkled with za ’ atar. Serious appetites are sated by dishes such as pan-seared salmon with apricot puree, available at both lunch and dinner. Frivolous desires are fulfilled by the likes of olive oil cake with almond nougat crumble. The chefs in charge are the Dady brothers, Jason and Jake, who also run Tre Trattoria at the San Antonio Museum of Art. Public places seem to be their new niche. Opened September 13, 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


The Best To-Go Dishes (and Drinks!) at the Newest Restaurants in Texas

For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.

A lmost a year ago at this time, I was panicking about the future of restaurants in Texas. The pandemic was carving a path of economic destruction that would lead to the demise of more than 10,000 of the state’s dining establishments by December. If it could kill off so many, including stalwarts that had seemed rock-solid only months before, what chance would the new ones have? Thank goodness the worst of my fears were overblown. Owners, chefs, and employees worked round the clock dealing with disrupted supply chains, changing government regulations, and the constant threat of disease and, by some miracle, managed to open new places all year long. Yes, there were fewer than usual. But they did open.

Because of this tireless work, we are proud to publish the twentieth edition of the magazine’s annual roundup of the best new restaurants in Texas. This time, instead of limiting it to my top ten places of the previous year, Where to Eat Now focuses on favorite dishes (as well as some drinks, which we regtig needed this year) so that we can spread the love even more, to seven major cities and regions around the state. The result is a smorgasbord of more than thirty specialties, organized by category, from starters to sweets. It was a group effort this year, with some of the magazine’s longtime freelance contributors dining on patios and taking meals to go.

In addition, we spotlight three exciting restaurants—one each in San Antonio, Houston, and Austin—and we say goodbye to some of the beloved places we lost in 2020 as well as take a look at what’s opening in 2021. There is also a roundup of new releases from Texas breweries, wineries, and distilleries.

Although the package looks very different this year, the rules haven’t changed for Where to Eat Now. To be eligible, a restaurant must have opened between December 1, 2019, and December 1, 2020 (there’s a grace period for latecomers we missed the previous year). All of these places offer takeout, so please check them out, tip generously, and keep your fingers crossed that they’re alive and cooking this time next year.

Additional reporting by Tina Danze, June Naylor, Robin Barr Sussman, and Texas maandeliks Dining Guide reviewers.

Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Left: Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

Top: The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-mo-cho), noun: 1. a drink consisting of red wine and cola over ice, inordinately popular with the cocktail crowd in Spain’s Basque country. 2. a restaurant and bar in downtown Austin. For such a tiny place, Kalimotxo (see definition 2) has plenty going on, including a comfy patio overlooking Shoal Creek. It opened in late 2019 as a cocktail / snack bar attached to Hestia, a dark and sophisticated restaurant with a live-fire kitchen. Three months later, the pandemic hit and, long story short, Hestia is now doing tasting menus in-house only while Kalimotxo has morphed into an easygoing bistro that also offers food to go. Spanish dishes set the tone, including a fine potato-and-egg tortilla española and a pintxos board of Basque-style small snacks (pictured). The most popular dish may well be the excellent wagyu burger sporting a tangy layer of Spain’s Mahón cheese, but the restaurant’s signature is its Basque cheesecake, the ebony exterior looking burnt but actually just super-caramelized. The chef-owners behind both ventures are Kevin Fink and Tavel Bristol-Joseph, who also run Emmer & Rye. And to answer the inevitable question, yes, you can order a kalimotxo. It’s not as bad as it sounds. Opened December 7, 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Spotlight

Executive chef Aaron Bludorn uses the French culinary skills honed during his years as executive chef at New York’s famed Café Boulud to weave together flavors from his Pacific Northwest upbringing and from Houston’s international palate. Anchored by a thick redfish filet crowned with lump crabmeat, his cioppino flaunts steamed clams, mussels, and shrimp a moat of sea-fresh tomato broth is poured tableside and garnished with a sliver of buttery crostini. Short-rib ravioli with figs and blue cheese is another melting-pot indulgence ditto the bacon-wrapped quail with rosemary and quince—each technically exact in flavor and aesthetically pleasing. There’s also a lobster potpie and a dry-aged-beef burger. Desserts by pastry chef Alejandra Salas, an alum of the French Laundry, in Napa Valley, are jewel-like, including a delicately sculpted baked Alaska (pictured). The former Pass and Provisions space has been refashioned with a smart dining room, tucked-away bar, and multilevel patio. Special design accents, especially the mural by a local artist of magnolia groves in East Houston, give it a modern sense of place. It’s sophisticated dining sans preciousness. Opened August 21, 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus topped with crispy pork belly and puffy naan pita at Jardín, in San Antonio. Photograph by Mackenzie Smith Kelley

Jardín

San Antonio Spotlight

Morning sunlight dapples the flagstone patio of Jardín, the San Antonio Botanical Garden’s five-month-old cafe, with its shady trees and umbrella tables. Soon the place will be filled with visitors drinking endless cups of coffee and Rising Suns (gin with cooling cucumber and a splash of saffron syrup). In a bit they will head out to admire the plants and greenhouses. Then they will return to explore the restaurant’s contemporary Eastern Mediterranean menu, with mezze plates, creative hummus combos, and focaccia pizzas galore. Perhaps the perfect starter is golden gazpacho, a velvety mix of beets and tomatoes. An order of the bright, fresh hummus should be next, perhaps with a topping of crispy pork belly and a drizzle of harissa oil (pictured). Happily, it comes with the menu’s signature puffy naan pita, sprinkled with za ’ atar. Serious appetites are sated by dishes such as pan-seared salmon with apricot puree, available at both lunch and dinner. Frivolous desires are fulfilled by the likes of olive oil cake with almond nougat crumble. The chefs in charge are the Dady brothers, Jason and Jake, who also run Tre Trattoria at the San Antonio Museum of Art. Public places seem to be their new niche. Opened September 13, 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


The Best To-Go Dishes (and Drinks!) at the Newest Restaurants in Texas

For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.

A lmost a year ago at this time, I was panicking about the future of restaurants in Texas. The pandemic was carving a path of economic destruction that would lead to the demise of more than 10,000 of the state’s dining establishments by December. If it could kill off so many, including stalwarts that had seemed rock-solid only months before, what chance would the new ones have? Thank goodness the worst of my fears were overblown. Owners, chefs, and employees worked round the clock dealing with disrupted supply chains, changing government regulations, and the constant threat of disease and, by some miracle, managed to open new places all year long. Yes, there were fewer than usual. But they did open.

Because of this tireless work, we are proud to publish the twentieth edition of the magazine’s annual roundup of the best new restaurants in Texas. This time, instead of limiting it to my top ten places of the previous year, Where to Eat Now focuses on favorite dishes (as well as some drinks, which we regtig needed this year) so that we can spread the love even more, to seven major cities and regions around the state. The result is a smorgasbord of more than thirty specialties, organized by category, from starters to sweets. It was a group effort this year, with some of the magazine’s longtime freelance contributors dining on patios and taking meals to go.

In addition, we spotlight three exciting restaurants—one each in San Antonio, Houston, and Austin—and we say goodbye to some of the beloved places we lost in 2020 as well as take a look at what’s opening in 2021. There is also a roundup of new releases from Texas breweries, wineries, and distilleries.

Although the package looks very different this year, the rules haven’t changed for Where to Eat Now. To be eligible, a restaurant must have opened between December 1, 2019, and December 1, 2020 (there’s a grace period for latecomers we missed the previous year). All of these places offer takeout, so please check them out, tip generously, and keep your fingers crossed that they’re alive and cooking this time next year.

Additional reporting by Tina Danze, June Naylor, Robin Barr Sussman, and Texas maandeliks Dining Guide reviewers.

Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Left: Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

Top: The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-mo-cho), noun: 1. a drink consisting of red wine and cola over ice, inordinately popular with the cocktail crowd in Spain’s Basque country. 2. a restaurant and bar in downtown Austin. For such a tiny place, Kalimotxo (see definition 2) has plenty going on, including a comfy patio overlooking Shoal Creek. It opened in late 2019 as a cocktail / snack bar attached to Hestia, a dark and sophisticated restaurant with a live-fire kitchen. Three months later, the pandemic hit and, long story short, Hestia is now doing tasting menus in-house only while Kalimotxo has morphed into an easygoing bistro that also offers food to go. Spanish dishes set the tone, including a fine potato-and-egg tortilla española and a pintxos board of Basque-style small snacks (pictured). The most popular dish may well be the excellent wagyu burger sporting a tangy layer of Spain’s Mahón cheese, but the restaurant’s signature is its Basque cheesecake, the ebony exterior looking burnt but actually just super-caramelized. The chef-owners behind both ventures are Kevin Fink and Tavel Bristol-Joseph, who also run Emmer & Rye. And to answer the inevitable question, yes, you can order a kalimotxo. It’s not as bad as it sounds. Opened December 7, 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Spotlight

Executive chef Aaron Bludorn uses the French culinary skills honed during his years as executive chef at New York’s famed Café Boulud to weave together flavors from his Pacific Northwest upbringing and from Houston’s international palate. Anchored by a thick redfish filet crowned with lump crabmeat, his cioppino flaunts steamed clams, mussels, and shrimp a moat of sea-fresh tomato broth is poured tableside and garnished with a sliver of buttery crostini. Short-rib ravioli with figs and blue cheese is another melting-pot indulgence ditto the bacon-wrapped quail with rosemary and quince—each technically exact in flavor and aesthetically pleasing. There’s also a lobster potpie and a dry-aged-beef burger. Desserts by pastry chef Alejandra Salas, an alum of the French Laundry, in Napa Valley, are jewel-like, including a delicately sculpted baked Alaska (pictured). The former Pass and Provisions space has been refashioned with a smart dining room, tucked-away bar, and multilevel patio. Special design accents, especially the mural by a local artist of magnolia groves in East Houston, give it a modern sense of place. It’s sophisticated dining sans preciousness. Opened August 21, 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus topped with crispy pork belly and puffy naan pita at Jardín, in San Antonio. Photograph by Mackenzie Smith Kelley

Jardín

San Antonio Spotlight

Morning sunlight dapples the flagstone patio of Jardín, the San Antonio Botanical Garden’s five-month-old cafe, with its shady trees and umbrella tables. Soon the place will be filled with visitors drinking endless cups of coffee and Rising Suns (gin with cooling cucumber and a splash of saffron syrup). In a bit they will head out to admire the plants and greenhouses. Then they will return to explore the restaurant’s contemporary Eastern Mediterranean menu, with mezze plates, creative hummus combos, and focaccia pizzas galore. Perhaps the perfect starter is golden gazpacho, a velvety mix of beets and tomatoes. An order of the bright, fresh hummus should be next, perhaps with a topping of crispy pork belly and a drizzle of harissa oil (pictured). Happily, it comes with the menu’s signature puffy naan pita, sprinkled with za ’ atar. Serious appetites are sated by dishes such as pan-seared salmon with apricot puree, available at both lunch and dinner. Frivolous desires are fulfilled by the likes of olive oil cake with almond nougat crumble. The chefs in charge are the Dady brothers, Jason and Jake, who also run Tre Trattoria at the San Antonio Museum of Art. Public places seem to be their new niche. Opened September 13, 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


The Best To-Go Dishes (and Drinks!) at the Newest Restaurants in Texas

For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.

A lmost a year ago at this time, I was panicking about the future of restaurants in Texas. The pandemic was carving a path of economic destruction that would lead to the demise of more than 10,000 of the state’s dining establishments by December. If it could kill off so many, including stalwarts that had seemed rock-solid only months before, what chance would the new ones have? Thank goodness the worst of my fears were overblown. Owners, chefs, and employees worked round the clock dealing with disrupted supply chains, changing government regulations, and the constant threat of disease and, by some miracle, managed to open new places all year long. Yes, there were fewer than usual. But they did open.

Because of this tireless work, we are proud to publish the twentieth edition of the magazine’s annual roundup of the best new restaurants in Texas. This time, instead of limiting it to my top ten places of the previous year, Where to Eat Now focuses on favorite dishes (as well as some drinks, which we regtig needed this year) so that we can spread the love even more, to seven major cities and regions around the state. The result is a smorgasbord of more than thirty specialties, organized by category, from starters to sweets. It was a group effort this year, with some of the magazine’s longtime freelance contributors dining on patios and taking meals to go.

In addition, we spotlight three exciting restaurants—one each in San Antonio, Houston, and Austin—and we say goodbye to some of the beloved places we lost in 2020 as well as take a look at what’s opening in 2021. There is also a roundup of new releases from Texas breweries, wineries, and distilleries.

Although the package looks very different this year, the rules haven’t changed for Where to Eat Now. To be eligible, a restaurant must have opened between December 1, 2019, and December 1, 2020 (there’s a grace period for latecomers we missed the previous year). All of these places offer takeout, so please check them out, tip generously, and keep your fingers crossed that they’re alive and cooking this time next year.

Additional reporting by Tina Danze, June Naylor, Robin Barr Sussman, and Texas maandeliks Dining Guide reviewers.

Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Left: Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

Top: The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-mo-cho), noun: 1. a drink consisting of red wine and cola over ice, inordinately popular with the cocktail crowd in Spain’s Basque country. 2. a restaurant and bar in downtown Austin. For such a tiny place, Kalimotxo (see definition 2) has plenty going on, including a comfy patio overlooking Shoal Creek. It opened in late 2019 as a cocktail / snack bar attached to Hestia, a dark and sophisticated restaurant with a live-fire kitchen. Three months later, the pandemic hit and, long story short, Hestia is now doing tasting menus in-house only while Kalimotxo has morphed into an easygoing bistro that also offers food to go. Spanish dishes set the tone, including a fine potato-and-egg tortilla española and a pintxos board of Basque-style small snacks (pictured). The most popular dish may well be the excellent wagyu burger sporting a tangy layer of Spain’s Mahón cheese, but the restaurant’s signature is its Basque cheesecake, the ebony exterior looking burnt but actually just super-caramelized. The chef-owners behind both ventures are Kevin Fink and Tavel Bristol-Joseph, who also run Emmer & Rye. And to answer the inevitable question, yes, you can order a kalimotxo. It’s not as bad as it sounds. Opened December 7, 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Spotlight

Executive chef Aaron Bludorn uses the French culinary skills honed during his years as executive chef at New York’s famed Café Boulud to weave together flavors from his Pacific Northwest upbringing and from Houston’s international palate. Anchored by a thick redfish filet crowned with lump crabmeat, his cioppino flaunts steamed clams, mussels, and shrimp a moat of sea-fresh tomato broth is poured tableside and garnished with a sliver of buttery crostini. Short-rib ravioli with figs and blue cheese is another melting-pot indulgence ditto the bacon-wrapped quail with rosemary and quince—each technically exact in flavor and aesthetically pleasing. There’s also a lobster potpie and a dry-aged-beef burger. Desserts by pastry chef Alejandra Salas, an alum of the French Laundry, in Napa Valley, are jewel-like, including a delicately sculpted baked Alaska (pictured). The former Pass and Provisions space has been refashioned with a smart dining room, tucked-away bar, and multilevel patio. Special design accents, especially the mural by a local artist of magnolia groves in East Houston, give it a modern sense of place. It’s sophisticated dining sans preciousness. Opened August 21, 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus topped with crispy pork belly and puffy naan pita at Jardín, in San Antonio. Photograph by Mackenzie Smith Kelley

Jardín

San Antonio Spotlight

Morning sunlight dapples the flagstone patio of Jardín, the San Antonio Botanical Garden’s five-month-old cafe, with its shady trees and umbrella tables. Soon the place will be filled with visitors drinking endless cups of coffee and Rising Suns (gin with cooling cucumber and a splash of saffron syrup). In a bit they will head out to admire the plants and greenhouses. Then they will return to explore the restaurant’s contemporary Eastern Mediterranean menu, with mezze plates, creative hummus combos, and focaccia pizzas galore. Perhaps the perfect starter is golden gazpacho, a velvety mix of beets and tomatoes. An order of the bright, fresh hummus should be next, perhaps with a topping of crispy pork belly and a drizzle of harissa oil (pictured). Happily, it comes with the menu’s signature puffy naan pita, sprinkled with za ’ atar. Serious appetites are sated by dishes such as pan-seared salmon with apricot puree, available at both lunch and dinner. Frivolous desires are fulfilled by the likes of olive oil cake with almond nougat crumble. The chefs in charge are the Dady brothers, Jason and Jake, who also run Tre Trattoria at the San Antonio Museum of Art. Public places seem to be their new niche. Opened September 13, 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


The Best To-Go Dishes (and Drinks!) at the Newest Restaurants in Texas

For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.

A lmost a year ago at this time, I was panicking about the future of restaurants in Texas. The pandemic was carving a path of economic destruction that would lead to the demise of more than 10,000 of the state’s dining establishments by December. If it could kill off so many, including stalwarts that had seemed rock-solid only months before, what chance would the new ones have? Thank goodness the worst of my fears were overblown. Owners, chefs, and employees worked round the clock dealing with disrupted supply chains, changing government regulations, and the constant threat of disease and, by some miracle, managed to open new places all year long. Yes, there were fewer than usual. But they did open.

Because of this tireless work, we are proud to publish the twentieth edition of the magazine’s annual roundup of the best new restaurants in Texas. This time, instead of limiting it to my top ten places of the previous year, Where to Eat Now focuses on favorite dishes (as well as some drinks, which we regtig needed this year) so that we can spread the love even more, to seven major cities and regions around the state. The result is a smorgasbord of more than thirty specialties, organized by category, from starters to sweets. It was a group effort this year, with some of the magazine’s longtime freelance contributors dining on patios and taking meals to go.

In addition, we spotlight three exciting restaurants—one each in San Antonio, Houston, and Austin—and we say goodbye to some of the beloved places we lost in 2020 as well as take a look at what’s opening in 2021. There is also a roundup of new releases from Texas breweries, wineries, and distilleries.

Although the package looks very different this year, the rules haven’t changed for Where to Eat Now. To be eligible, a restaurant must have opened between December 1, 2019, and December 1, 2020 (there’s a grace period for latecomers we missed the previous year). All of these places offer takeout, so please check them out, tip generously, and keep your fingers crossed that they’re alive and cooking this time next year.

Additional reporting by Tina Danze, June Naylor, Robin Barr Sussman, and Texas maandeliks Dining Guide reviewers.

Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Left: Tavel Bristol-Joseph prepares his Basque cheesecake at Kalimotxo.

Photograph by Mackenzie Smith Kelley

Top: The pintxos board of Basque-style small snacks at Kalimotxo, in Austin.

Photograph by Mackenzie Smith Kelley

Kalimotxo

Austin Spotlight

Kalimotxo (kah-lee-mo-cho), noun: 1. a drink consisting of red wine and cola over ice, inordinately popular with the cocktail crowd in Spain’s Basque country. 2. a restaurant and bar in downtown Austin. For such a tiny place, Kalimotxo (see definition 2) has plenty going on, including a comfy patio overlooking Shoal Creek. It opened in late 2019 as a cocktail / snack bar attached to Hestia, a dark and sophisticated restaurant with a live-fire kitchen. Three months later, the pandemic hit and, long story short, Hestia is now doing tasting menus in-house only while Kalimotxo has morphed into an easygoing bistro that also offers food to go. Spanish dishes set the tone, including a fine potato-and-egg tortilla española and a pintxos board of Basque-style small snacks (pictured). The most popular dish may well be the excellent wagyu burger sporting a tangy layer of Spain’s Mahón cheese, but the restaurant’s signature is its Basque cheesecake, the ebony exterior looking burnt but actually just super-caramelized. The chef-owners behind both ventures are Kevin Fink and Tavel Bristol-Joseph, who also run Emmer & Rye. And to answer the inevitable question, yes, you can order a kalimotxo. It’s not as bad as it sounds. Opened December 7, 2019. 607 W. 3rd, Austin, 512-333-0737, kalimotxoatx.com

Bludorn

Houston Spotlight

Executive chef Aaron Bludorn uses the French culinary skills honed during his years as executive chef at New York’s famed Café Boulud to weave together flavors from his Pacific Northwest upbringing and from Houston’s international palate. Anchored by a thick redfish filet crowned with lump crabmeat, his cioppino flaunts steamed clams, mussels, and shrimp a moat of sea-fresh tomato broth is poured tableside and garnished with a sliver of buttery crostini. Short-rib ravioli with figs and blue cheese is another melting-pot indulgence ditto the bacon-wrapped quail with rosemary and quince—each technically exact in flavor and aesthetically pleasing. There’s also a lobster potpie and a dry-aged-beef burger. Desserts by pastry chef Alejandra Salas, an alum of the French Laundry, in Napa Valley, are jewel-like, including a delicately sculpted baked Alaska (pictured). The former Pass and Provisions space has been refashioned with a smart dining room, tucked-away bar, and multilevel patio. Special design accents, especially the mural by a local artist of magnolia groves in East Houston, give it a modern sense of place. It’s sophisticated dining sans preciousness. Opened August 21, 2020. 807 Taft, Houston, 713-999-0146, bludornrestaurant.com

Hummus topped with crispy pork belly and puffy naan pita at Jardín, in San Antonio. Photograph by Mackenzie Smith Kelley

Jardín

San Antonio Spotlight

Morning sunlight dapples the flagstone patio of Jardín, the San Antonio Botanical Garden’s five-month-old cafe, with its shady trees and umbrella tables. Soon the place will be filled with visitors drinking endless cups of coffee and Rising Suns (gin with cooling cucumber and a splash of saffron syrup). In a bit they will head out to admire the plants and greenhouses. Then they will return to explore the restaurant’s contemporary Eastern Mediterranean menu, with mezze plates, creative hummus combos, and focaccia pizzas galore. Perhaps the perfect starter is golden gazpacho, a velvety mix of beets and tomatoes. An order of the bright, fresh hummus should be next, perhaps with a topping of crispy pork belly and a drizzle of harissa oil (pictured). Happily, it comes with the menu’s signature puffy naan pita, sprinkled with za ’ atar. Serious appetites are sated by dishes such as pan-seared salmon with apricot puree, available at both lunch and dinner. Frivolous desires are fulfilled by the likes of olive oil cake with almond nougat crumble. The chefs in charge are the Dady brothers, Jason and Jake, who also run Tre Trattoria at the San Antonio Museum of Art. Public places seem to be their new niche. Opened September 13, 2020. 555 Funston Place, San Antonio, 210-338-5100, jardinsatx.com


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