After visiting Stella Sola and interviewing Chef Justin Basye, we've become firm believers in the new Texas-Tuscan joint. There's definitely a spot for Stella Sola on our list of restaurants to frequent.
The kitchen gets the slow-food movement, and the customers are excited about getting fresh, local products from farms they can visit on a day trip. This kind of forward thinking will help Houston's emerging local dining scene thrive on a national scale.
Basye is passionate about his job, and it really shows in the menu. There was an excitement in his eyes when he explained the suckling-pig-for-two dish he'd just created, and he kept enthusiastically showing us plates of pork heading to hungry customers. In the short while we were there, Basye sold out of his daily special.
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The chef's fresh perspective leaves no doubt as to why he was nominated for the James Beard Rising Star Chef of the Year award. To see more pictures of our trip to Stella Sola, click here.