It was a Saturday night and the place was swinging. The music playing over the sound system was incredibly well chosen, representing the relaxed edginess that Textile, Scott Tycer's newest restaurant, tries to present: Wilco, Coltrane, Lou Reed, Iron & Wine. It turns out that the maitre d', who chooses the music each night, moonlights as a DJ on KTRU on Monday nights.
Troy Fields
A standout is the vibrant bacon tart with a quail egg on top.
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Hours: Tuesdays to Sundays, 6 to 9:30 p.m.
Five-course degustation menu: $85
Seven-course menu prestige: $115
Steak tartare: $17
Terrine of foie gras: $21
Mushroom tart: $22
Chocolate torchon: $10
Pound cake with blue cheese ice cream: $10
611 W. 22nd Street, 832-209-7177
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My appetizer of steak tartare was expertly prepared, featuring a perfectly poached quail egg and a piquant mustard that brought it all together, humming sharply. My companion's piece of Hudson Valley foie gras was lasciviously huge, but was paired disappointingly with a maple-laced waffle with an overtly sweet flavor and soggy texture that didn't offer enough resistance to the rich foie gras. Our entrées, however, left nothing to be desired.
My mushroom tart was ideal in its simplicity; even vegetarians are guaranteed a wonderful meal at Textile. The decadent pile of mushrooms — chanterelle, Hen of the Woods, hedgehog — came together in a rich symphony of woodsy flavors, while the straightforward preparation let them shine through in all their earthy glory. My partner's braised lamb was tender and succulent. Stacked between slices of potatoes and crispy daikon radish alongside a tangy, full-bodied au jus, the little tower of lamb presented an inspired assemblage of textures and flavors.
If only our first meal had been this divine, the service this happy and high-spirited.
Textile confuses me. And because a good number of people will be confused as to why I — instead of Robb Walsh — am writing a review of Houston's highest-profile new restaurant, I figure that we're all in good company. Here's the story.
During the course of reviewing Gravitas in 2005, Walsh was recognized [see "Spy vs. Spy," October 20, 2005] by one of the staff. As a result, Walsh can no longer dine anonymously in Tycer's restaurants, which tends to defeat the entire purpose of being an undercover restaurant critic, after all.
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To say that the Houston food scene was waiting with bated breath for Textile to open would be an understatement. Ever since Aries was closed by Tycer in a fit of pique two and a half years ago, those eager for exceptionally creative, cutting-edge, high-end cuisine have had to either travel to other cities or make do at similar but not quite as adept restaurants such as Tycer's own Gravitas, an "American bistro" that he opened a few years after Aries.
When Tycer announced that he'd not only be opening a new restaurant in a similar vein to the deeply mourned Aries but would be doing so inside the old Oriental Textile Mill in the Heights, you could almost feel the hum of excitement across the city. A renovated space in a quirky neighborhood, an immensely talented chef, a commitment to elevating the dining scene in Houston to international levels: What wasn't there to love about Textile?
As it turns out, there are at least a few things.
On my first visit to Textile on a quiet Tuesday evening, fabric panels hung like hospital curtains from the high, whitewashed ceilings. The small dining room — which only seats 32 people — was lit warmly by candles and ambient lighting and featured a few charming antiques throughout, but there seemed to be an odd undercurrent of apprehension in the restaurant. The palpable nervousness of the staff, coupled with almost clinical service, made for a very uneven meal: The food was very good, but I was almost afraid to enjoy it.
Staff spoke in hushed voices, and interactions were limited. My dining partner and I were eager to know about the laconic wine list, the cocktails prepared at the potent-looking bar and the provenance of certain ingredients. Our inquiries were met with polite yet quiet and restrained answers while the staff almost imperceptibly continued to glance over their shoulders towards the looming kitchen door. The maitre d' solemnly recited the ingredients of each dish as it was presented as though he were dictating a crime scene.
The meal itself, however, verged on wonderful. I ordered the $85 five-course degustation menu (a full seven-course menu is available for $115), while my companion stuck with the à la carte menu. This fact alone bears mentioning, as it represents a huge paradigm shift from restaurants — Aries included — that only allow the tasting menu to be ordered if the entire table is having it.
My dining companion's seared diver scallops in cauliflower puree were plump little pearls that melted in the mouth and were exquisite to behold, as is every dish at Textile. Presentation as an art form is clearly taken very seriously here. My salad of pert Bibb lettuce and tangy dehydrated fennel served with a toothsome onion strudel and a morsel of tart Fourme d'Ambert cheese was first-rate.
Our meal dipped slightly at this point, however, as the entrées were a bit uninspired. My dining companion's steak came with an indelicately large portion of thick foie gras on top, but the steak itself was very average. And of my trio of entrées, two of them were sous vide. Perhaps it's just a matter of personal preference, but I'm sick to death of seeing anything cooked sous vide on "modern American" menus.
