Down the Rabbit Hole
Tiny Boxwood's serves up delectable dishes in a magical setting.
We sit at our table and I order a seasonal appetizer of squash blossoms stuffed with artichokes and goat cheese from our waiter. Squash blossoms are coming into season now; they only last till the end of summer, when they stop pollinating and the fruit begins to mature. I try to order them when I see them because you can't always get them, and they're delicious. The stem of the artichoke pokes through the blossom, and it is fresh and cooked to perfection. The goat cheese adds a nice finish.
We also order another app, a wood-fired pizza with Brussels sprouts and prosciutto. We pick Château d'Astros wine to go with it, which I kinda thought was funny because we are in Houston. But damn, this wine turns out to be profound, and for $35 a bottle, it's even better than a great buy. I am no wine sniffer, but this little French rouge is excellent — soft on the front and finished with aromatics and hints of raspberry, licorice and honeysuckle.
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Tiny Boxwood's Cafe
3614 W. Alabama St.
Houston, TX 77027
Category: Restaurant > American
Region: Greenway Plaza
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Details
Lovin' Canada: $6
Quiche: $5
Mimosa: $10
Steak avocado salad: $15
Fish tacos: $15
Turkey burger: $12
Lone Star: $3
Lunch Punch: $6
Brussels sprouts pizza: $15
Shrimp and risotto: $25
Buffalo filet: $28
Mojito crumble: $9
Tiny Boxwood's
3614 West Alabama, 713-622-4224.
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The wine goes well with our burnt pizza. Yes, I know what a crispy, thin-crust wood-fired pizza is supposed to be like, and yes, this pizza tastes and looks burnt. Having been pretty excited about eating this ever since I first laid eyes on that oven, I feel like crying a river of tears. I eat half of it anyway and take the other half home.
My companion orders the shrimp and risotto: fresh jumbo shrimp with Parmesan risotto and a champagne beurre blanc. It's wonderful. There's enough risotto on the plate for both of us, and we put a huge dent in it. I get a buffalo filet with blue cheese risotto. I've had chicken-fried buffalo, buffalo burgers and buffalo hanger steak, but never a filet. I'm intrigued, to say the least. It's tender and juicy, with a nice coat of fresh cracked pepper, and it melts in my mouth. Talk about doing a piece of meat justice.
The night is going so well, and each course seems to flow perfectly into the next. We order the mojito crumble for dessert. Perfect. Nobody does a crumble anymore. I love this simple preparation; here, it's more of a deconstructed dessert with lots of fresh fruit and mint. The mojito flavors are a nice twist. With our wine glasses getting closer to being empty, I feel the evening ending. I take a bite of dessert and wonder, will it cause me to grow to a tremendous size?
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