Top

dining

Stories

 

A Matter of Grape Concern

Ibiza makes for a pleasant escape

An iceberg wedge already has retro appeal; served with French, ranch or Thousand Island, it recalls the 1960s, an era of more innocent salads. But here at Ibiza, the new "food and wine bar" in Midtown, the quarter-sphere of lettuce is paired with a relic of even more ancient vintage: the original version of green goddess dressing. Invented at the Palace Hotel in San Francisco in the 1920s, the thick mayonnaise emulsion with anchovies, tarragon and parsley is so old it tastes new.

Another uncommon dinner starter at Ibiza, chunks of lobster served cold with avocado and bacon-fat aioli, grabs your attention, but owing to the skimpy portion, manages to hold it only briefly. On the other hand, the ravioli stuffed with finely ground escargots and boursin cheese, then topped with shaved Parmesan, are so rich that a small portion is perfect.

Ibiza's dining room features linen-covered tables parallel to a wall of windows that look out onto the parking lot. The floor is covered with gray, black and beige carpet squares. The restaurant's gleaming stainless-steel kitchen is open to view, but a gorgeous blond wood bookcase filled with wine bottles is the real focus of the interior design. Ladders are required to reach the bottles on the highest shelves, and watching the exploits of the nimble waitstaff offers diners continual entertainment.

Balancing act: The nimble waitstaff at Ibiza provides entertainment at no extra charge.
Deron Neblett
Balancing act: The nimble waitstaff at Ibiza provides entertainment at no extra charge.

Location Info

Map

Ibiza

2450 Louisiana
Houston, TX 77006

Category: Restaurant > Eclectic

Region: Montrose

Details

713-524-0004. Hours: Tuesday through Friday, 11 a.m. to 11 p.m.; Saturday, 4 p.m. to midnight; Sunday, 4 p.m. to 9 p.m.

Iceberg wedge with green goddess dressing: $4
Lobster with avocado and bacon-fat aioli: $11
Ravioli stuffed with escargots and boursin: $7
Brancott Vineyards, Marlborough, 1999: $24
Corn-and-shrimp chowder with cheddar biscuit (cup): $3; (bowl): $5
pasta with Gulf shrimp, oven-dried tomatoes, asparagus and chard: $20
Rack of Cervena venison with cherry chutney and bacon risotto: $26
Beef tenderloin with garlic confit and blue-cheese potatoes: $25
Zoom zinfandel, 35-year-old vines, 1999: $44

2450 Louisiana

One reader complained to me in an e-mail that a restaurant named Ibiza ought to have Spanish food on the menu. But Ibiza, a small island off the coast of Spain, isn't exactly a center of Spanish culture. In fact, the pine-covered isle has been a doormat for a succession of invaders: Carthaginians, Romans, Arabs and finally Catalans (who allowed pirates to plunder the land at will). During the tourist season the island is now overrun with working-class Germans, Danes and Englishmen on cheap vacation packages. (The current price in London for a five-day holiday in Ibiza, including charter flight and hotel, is $210, or around $300.) Like the island, the primary appeal of the restaurant Ibiza is a low-price package deal. In this case, a list of exceptionally interesting wines is offered at prices close to retail, and then combined with chef-owner Charles Clark's imaginative food.

Clark moved to Spain in mid-1997 to learn firsthand about tapas before launching Tasca Kitchen and Wine Bar a year later, so he's no stranger to Spanish cooking. But at Ibiza, he has chosen to explore a wider world of flavors. Indonesian sambal, Thai curry, Italian risotto, Argentine beef, Cajun tasso and mussels cooked French-style in muscadet all appear on the menu, along with Texas pecan wild rice. Clark, who has worked briefly at other restaurants around town since leaving Tasca, had been trying to launch this concept -- inexpensive wines combined with a small innovative menu -- almost since the day he discovered a similar restaurant, Plumpjack Cafe, in San Francisco.

On our first visit to Ibiza, the handsome wine shelves yielded a bottle of Brancott Vineyards, Marlborough, 1999. This big juicy sauvignon blanc with mango and banana aromas was a stunning demonstration of why New Zealand has become the trendsetter in the production of this wine. The same grape that can taste so flinty and austere in Bordeaux and sharply acidic in Sancerre somehow gives forth a riot of tropical fruit flavors in New Zealand. French classicists may say that the varietal isn't supposed to taste like this, but they're not the ones drinking it. Americans tend to be the region's biggest fans.

Sauvignon blancs are most often paired with seafood. Unfortunately, the seafood dishes were the least successful ones on Ibiza's menu. The corn-and-shrimp chowder served with a white cheddar biscuit was seriously flawed. The chowder had a bland homogenous texture and a taste reminiscent of canned soup. The biscuit tasted bitter and salty because of large lumps of unincorporated baking soda in the batter.

The pasta with Gulf shrimp, oven-dried tomatoes, asparagus and Swiss chard was difficult to eat. Ibiza should be applauded for using unfrozen, heads-on shrimp -- the peeling and deheading a small price to pay for good seafood -- but the audience participation didn't stop there. The chard came in whole leaves, and the inch-wide noodles, while perfectly cooked, were extraordinarily long. Cutting everything in the bowl into suitably small pieces, you ended up feeling like a toddler. And the dish still didn't taste very good until you got about halfway into it, when the flavors started to combine.

A second visit proved more satisfying. Red meat dishes are what Ibiza does best. In fact, red is really the only word you need to remember before walking into the place for dinner, since the restaurant also boasts a long list of chic boutique red wines. The rack of Cervena venison -- an appellation-regulated game meat that, like the aforementioned sauvignon blanc, comes from New Zealand -- with cherry chutney, demiglace and bacon risotto is a standout, and a daring combination of massive flavors. Salt-sensitive types should steer clear of the risotto, but the heavy salt works well with the dense, bloody venison and the tart cherry relish.

1
 
2
 
All
 
Next Page »
 
My Voice Nation Help
0 comments
 
Loading...