Menu of Menus® Welcomes Tex-Mex, Seafood and Organic Restaurants to the Mix
Will Danton's bring the famous gumbo? Join us to find out!
Photo by Katharine Shilcutt
The 12th annual Menu of Menus® food and wine extravaganza is coming up quickly, and we're excited to announce a few more of the restaurants that will be joining us at the celebration.
On April 8, be ready to taste some delectable Tex-Mex food from local chain Los Cucos Mexican Cafe and some tamales from Tejano Salsa Handmade Tamales & More, purveyor of more than a dozen different types of tamales and even more spicy sauces. If you'd prefer a little Italian food, Italiano's out of Humble will be there, too.
For those of us who may be a bit more health-conscious, Harvest Organic Grille will be on hand with samples of delicious organic, natural and sustainable cuisine. Radical Eats will be bringing their own brand of healthy, vegetarian/vegan food.
Of course, this is a party, and at Houston Press parties we generally want folks to bring on the calories! Raising Canes is coming to the shindig (hopefully with its famous chicken fingers) and Danton's Gulf Coast Seafood Kitchen is joining us (hopefully with gumbo ... please let it be gumbo).
The emcee of the Iron Fork competition, Randy Evans, will be bringing his team from Haven to serve up some Texan cuisine made with fresh, local ingredients, and the restaurant's sister joint, Cove Cold Bar, will be at Menu of Menus as well. Cove is known for its stunning raw seafood dishes.
Rounding out this week's list are two of my favorite spots, Boheme and Fluff Bake Bar. OK, Fluff Bake Bar isn't exactly a spot yet, but pastry chef Rebecca Masson is working on making that happen soon. In the meantime, she's making lots of treats for us to enjoy. Boheme, known for its great lavash pizza and spicy hummus, is sure to bring something wild and creative to the mix.
Stay tuned to the blog next week to find out about more restaurants that will be attending and to win two VIP tickets to the event.
And please join us from 7 to 10 p.m. on Tuesday, April 8 for the big celebration. Let's all eat ourselves silly!
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