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Bootsie's Kicks Butt

Tomball restaurant offering a culinary experience unlike any other.

For more photos from Bootsie's (and to see how that chicken-fried rabbit is made), take a look through our slideshow.

A colleague and I were enjoying the bluesy rock on the hi-fi at Bootsie's Heritage Cafe when our genial waitress delivered our lunch entrées. The music faded in my head as I eyed the chicken-fried rabbit perched atop a creamy bed of grits. My first forkful delivered a succulent bite of thigh meat, but my enjoyment of the dish was heightened once I decided to ditch the utensil for a Henry the VIII-inspired, medieval grip. The flavor was there, to be certain, but the visceral experience of grabbing the dish with my hands made it an experience.

Rabbit is tough, and preparing it usually involves a pressure cooker or a long, long simmer in some sort of roux or sauce. So the country-fried rabbit, which I'd never seen offered on a menu, was intriguing from the get-go. Plus I'm a sucker for any dish involving grits, and, having tasted Bootsie's version at the recent Kiss My Grits Gulf Coast Throwdown, I knew they would be good.

Intriguing and delicious: The chicken-fried rabbit.
Troy Fields
Intriguing and delicious: The chicken-fried rabbit.

Location Info

Map

Bootsie's Heritage Cafe

112 Commerce St.
Tomball, TX 77375

Category: Restaurant > Gourmet

Region: Outside Houston

Details

Hours: 11 a.m. to 3 p.m. and 6 to 9 p.m. Wednesdays; 11 a.m. to 3 p.m. and 6 to 10 p.m. Thursdays through Saturdays; 11 a.m. to 3 p.m. Sundays.
• Chicken-fried rabbit: $14
• 3rd Coast Fish & Chips: $14
• Cheese board: $11
• Zucchini & basil soup: $4
• Heritage Dinner, ten courses with wine pairing: $75
• 3rd Coast Dinner, six courses: $35; nine courses: $55


READ MORE:
• Slideshow: Third Coast Cooking at Bootsie's Heritage Cafe.


Bootsie's Heritage Cafe
112 Commerce St. in Tomball, 281-516-9699.

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The rabbit was a delicately battered and fried hindquarter on the bone, served atop a bed of grits in a nine-inch oval baking dish. I'm not exactly sure how the chef got the rabbit so tender — perhaps it was brined before frying. The grits were well-balanced in creaminess and consistency, despite wanting for a bit of salt. But since the batter was a tad on the salty side, it combined well with the flavor of the grits for a finely tuned bite.

My dining companion's 3rd Coast Fish & Chips were presented in simple alternating fashion — chip, fish, chip, fish — a nice departure from the usual pile in a plastic basket. The batter on the fish was thicker and a bit doughier than the rabbit's, but still crunchy and light, not grease-soaked.

We'd started lunch with a board — a literal two-by-12 — of artisanal cheeses and a cup of chilled zucchini and basil soup, and dispatched both in ravenous, rapid succession. The horseradish chive cheese and moody blue cheese were standouts among the samples, which also included two varieties of brie and other fromages. The former was creamy and biting without being overbearing. The latter had a pungent aroma and flavor without the seemingly chemical presence found in mass-market supermarket cheese. Salty-sweet shavings of homemade pickles sat in the center of the plate with sliced sourdough. Neither was delivered in large enough quantity, but that allowed the focus to stay on the cheese, as intended.

Despite looking rich and heavy, the soup was relatively light and airy on the palate, with hints of basil distributed throughout the cooked-down zucchini. My advice is not to spoon too quickly through the soup, but rather let each spoonful spread across your palate and recede down your throat so that the subtle flavors have time to unfold.

Bootsie's Heritage Cafe provides an experience on par with the haute cuisine of fine-dining establishments, but served in a laid-back, rural-ish location, which provides many of the ingredients served there. Think of the cuisine as your Maw-Maw's cooking, tinged with a heaping spoonful of sophistication and correspondingly complex flavors.

Bootsie's interior has the look and feel of a farmhouse kitchen. The rough-hewn two- and four-top tables have been smoothed a bit and painted in a muted color scheme, and each is topped with brown paper. Into this setting, add a soundtrack ranging from the aforementioned blues to Jimi Hendrix, Depeche Mode and Black Sabbath, and you get an atmosphere that says something like, "We've got good food and know our shit, but we're not taking things too seriously."

A year after opening, Chef Randy Rucker's quaint little house a block off of Old Town Tomball's Main Street strip is a dining destination. While it may not be as well-known as Catalan, Reef or Haven, Bootsie's fans make the trek without hesitation — particularly for Rucker's monthly (sometimes bimonthly) Heritage Dinners, which are reservation-only, multiple-course affairs that pair the culinary genius of the Bootsie's staff with wine and cocktails.
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Roughly 40 patrons gathered for the four-hour, $75-per-head Heritage Dinner on May 2, touted as a ten-course meal, although I counted 12 courses. After a Yosemite Sam-like "hiya" to quiet the boisterous crowd, Randy Rucker presented David Leftwich, who was the chef-in-residence for the evening and co-presenter of the event. The canapé service was being set out, and the majority of diners proceeded to dive in, but Rucker commanded the crowd to wait for the entire table to be served and the dish to be explained. Some people may have found it rude, but what I heard was, "Hold on and let me explain the painstaking work that went into the dish so that you can more fully appreciate it."

The canapé service included an interesting interpretation of hog head cheese. Bootsie's interpretation of the dish, fromage de tête with mustard seed marmalade, was a welcome departure from the usual country-fare approach. It was a gelatin-encased chunk of pork instead of a loaf mixing minced pork and seasonings. The low meat-to-jus ratio resulted in a light bite that didn't sacrifice any of the flavor you'd expect from this dish. Clearly, we were in for a dining experience like no other.

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12 comments
Hormonefest
Hormonefest

What! no reaction from Alison Cook's twitt-fit? She scolded the Press about this review...much like the wonderful, loving marm she has become.

Neighthundred
Neighthundred

Houston Press, why don't you find some more educated reviewers. A lot of work and education is put into the food. How about the same amount of work put into the review?

Guest
Guest

The Rucker Rollers can cook, but this review is crap. "My advice is not to spoon too quickly through the soup, but rather let each spoonful spread across your palate and recede down your throat so that the subtle flavors have time to unfold"? This is ridiculous writing. Not to mention that in the print version the writer uses the incorrect "palette." Also, one measly paragraph dedicated to the front of the house? An honest food critic would critique the FOH rather than say nothing in order to avoid saying anything bad; most diners want to know about the whole experience (ambiance, service), not just the food.Also, I second EN's explanation of cooking rabbit... Food writers are supposed to know about food, right? Seems like there's a glut of food writers at the Press now. Remember when Robb Walsh could almost single-handedly handle the responsibility - and do it well? Quality, not quantity, Houston Press...

EN
EN

I'm sure a quick call to Chef Rucker about the rabbit would've provided you with everything you needed to know. Domesticated rabbit is not that much tougher than duck and does not need "hours and hours" in a pressure cooker! The back legs were most likely cooked slowly (I'm betting Sous Vide) and THEN breaded and fried. Brining, does not make meat more tender, it changes the texture slighlty and flavors the meat. If you just brine and then bread and fry rabbit legs, I guarantee you will get tough-as-boots meat.

Redwing
Redwing

Excellent Review! Your descriptions made my mouth water and the laid back atmosphere is what I like, no pretense, just Down home comfort. Rabbit, Quail, Salmon all sound great to try when all are prepared in such delicious ways by "the experts" of this inviting place. I plan to put Bootsie's on my list of 'must try restaurants' when I make my trip from Ky. down. Bootsie's got my vote on a fare well done! Thanks for the advance info on this "uncommonly good" Houston Restaurant.

Lucrece Borrego
Lucrece Borrego

Great review. The "think of the cuisine as your Maw-Maw's cooking, tinged with a heaping spoonful of sophistication and correspondingly complex flavors" reflects my first take on Bootsie's a year ago when I summed it up similarly as "as though someone sent a well-seasoned southern grandmother off to apprentice in a European Michelin-starred kitchen for a year" in my first review (which I realize now, needs an updating badly) on Yelp: http://www.yelp.com/biz/bootsi... where you will find some oddly negative reviews that oh-so-not coincidentally contain some hilarious misspellings of what I thought were common terms.

houstonhead
houstonhead

Randy knows what he is doing, Bootsie's is allsome but now that it's all happening you need to prepare yourself for sensory overload. We're just stoked to be in cahoots with the mad scientist,er chef, er panichead, or whatever the hell you want to call him.

Debjgee
Debjgee

Enjoyed your review. Love Bootsie's. I think I may have been there the same night you were at the 3rd Coast dinner as the menu sounds exactly like the one I had that night!

Bruce R
Bruce R

Piraat. I'm impressed. Not used to see beers that actually pair well with food.

jle
jle

Loved the article. I'm a fan of Bootsie's. It's a destination restaurant, no doubt. But with the quality and creativity of dishes coming out of the kitchen, it's more economical than flying to New York or San Fran for top-notch food.

South West
South West

"Palette" is something you use to paint from, or a range of colors. "Palate" is that thing in your mouth, or your sense of taste on a large scale.

 
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