This is where the hungry come to feed. For mine is a generation that circles the globe and searches for something we haven't tried before. So never refuse an invitation, never resist the unfamiliar, never fail to be polite and never outstay the welcome. Just keep your mind open and suck in the experience. And if it hurts, you know what? It's probably worth it.
Another much anticipated opening was underbelly, with Chris Shepherd at the helms. Sharing a building or wall? with the haymerchant, parking around here can be difficult. Lucky for valet. With this being on Houston's hot list, reservations are hard to come by hence our meal beginning after 8:30.
the atmosphere is the new modern casual farm to table appeal. but it's a place to be scene from the crowd that was gathered that night. a small bar area up front, with a few tables on a patio, then a larger dining area inside with a connecting smaller room.
the menus are presented inside old hardbook covers. loved it. the menu changes often, so it's hard to recommend, or get recommendations, since we got a few beforehand.. of which none were on the menu that night.
AND Sadly half the menu seemed out for the night, so we had minimal options and proteins to choose from. but of what we had there was a decent mix.. i would have to say we missed out on trying the delectable's do to our late resso time. of course that night we broke bread 'literally' (get that bread, WHY SO DELICIOUS?) with some of the best dining companions so we had a great time, wine, champagne, and conversation.
uchi is here. and it is wonderful. i've been to both uchi and uchiko in austin, and enjoyed every bite at each, so last year when i heard uchi was coming to town, it was not only highly anticipated by me, but by pretty much the entire city. yay houston! support these fine restaurants.. and support them they are lately - with places like uchi being a hard reservation, and a harder walk-in. i booked the day reservations were opened, and we dined here for my birthday back in February. we arrived right on time for our reservations but with a packed house we still had a bit of a wait near the bar.. already stock full of walk-in's hoping for a taste, ever so nice they had staff periodically bring out some small bites for the 'waiting and hungry' crowd.. nice touch.
once seated we went all the way with the tasting menu which is a "surprise" but if you ask nicely the waitstaff will let you in on what's in or not in - in case you wanted to do some add-ons which we did (BTW JARJARDUCK is delicious, despite that annoying name and reference), started our meal at 7 and lasted til almost close. and was FANTASTIC. the food was all delicious, and the service was one of the best in town. we had an amazing experience for dinner that night. can't wait til our next meal here. highly recommended.
Went here the day after the 'grand opening' it was already a packed house from all the buzz surrounding it. arrived shortly after 6pm and was a bit surprised that it was a free for all for tables. no matter we squeezed in at the a bar counter.. ordered 2 pints of karbach weisse versa and were good to go to await the rest of our party. once everyone arrived we opted for family style of course.. sadly at first arrival the pig ears were already sold out. WAIT WHAT? you just opened yesterday, and it's only 6pm. REALLY? we instead ordered the sweetbreads po-boy (great concept but the pieces were far too large and not crisp enough, making it a big mush), a delicious hot dog, a house made sausage plate, a fried headcheese concoction (delicious).. near the end we started spotting pig ears on the tables nearby, called over our waitress and had our order in. happily so.. this was the best dish of the night. well besides the beer.
After reminiscing over photos from our trip to Greece last year, I decided to attempt to make the Mediterranean version of the dish as opposed to the italian version? with ground lamb and rice stuffing and a slightly sweet tomato sauce to top it off. The flavors were pretty much there.. from a dish that we had several times in Mykonos. *note to self - next time let it bake just a bit longer.. for that fall apart bell pepper texture.
ever since me and the hubby have been traveling i've loved learning at least a bit of the language prior to the trip- so i at least know a few good phrases in italian, french, spanish, czech, korean, japanese (turkish and croatian were just a bit too hard!) out of them all, i learned the most korean- well mainly because i do enjoy their dramas and music. but it was also a good thing since it seemed most of the people there spoke the least amount of english out of the places we've traveled.
anyways for the past several weeks me and my buddy Dru, started taking a korean language class courtesy of the local korean education center.. our first session just ended.. and it was quite fun.. looking forward to signing up for the second session too - check out the ridiculous class video we filmed on our second to last class. (i also started learning how to use AfterEffects prior to editing this video - CHECK DEM SKILLZ OUT)
