Prized for their intense, aphrodisiacal aromas, fresh truffles are one of the world’s most coveted culinary delicacies. Thanks to Roederer USA, truffles are now more widely available in Houston than ever before. Founded by Diane Roederer and based in Houston, the small company specializes in truffles imported from European countries such as Spain, Italy and France. Chefs are buying and putting them on their menus, which is why you’re seeing them pop up on weekend specials and all across town.
For Houston Restaurant Weeks, Roederer USA has committed to donating a percentage of truffle sales to the Houston Food Bank. Says Roederer: “As a new small business to Houston, I want to be an example to others in the city in contributing to this great cause. Being in the gourmet food business, I am very passionate about this cause in particular. I commend all the volunteers and restaurants who donate a significant amount of time and money during this time of the year.”
Several Houston-area restaurants are now offering Roederer USA truffles on their HRW menus for a small supplement. With one last week to go before HRW ends, this is your last chance to get freshly shaved truffles at a steal of a deal, while also helping to feed those in need.
Here’s where to go to get your truffles on:
Table on Post Oak
Now under new management by Invest Hospitality, the same group that manages the growth of L'Atelier of Joel Robuchon's restaurants in the U.S. (chef Joel Robuchon has the most Michelin Stars in the world), Table on Post Oak has seriously upped its game in both the front of the house and the back of the house. The restaurant's $35 HRW dinner menu is one of the best offerings of the year (see our Top 5 HRW Menu list for a detailed description). For a taste of summer truffles, executive chef Manuel Pucha has created a dish of spring pea ravioli, which is served with cherry tomatoes, pea shoots, fresh mint and parmesan broth and finished with freshly shaved truffles. The dish is available as one of the dinner entrée options with an additional supplement of $10. You can also get truffles on the HRW lunch menu ($20). When you order the wild mushroom flatbread, shaved summer truffles are available for a $7 supplement.
He has been a culinary instructor for many years, and chef Jacques Fox’s exhibition-style open kitchen at Artisans allows guests to see the finesse and expertise with which he and his staff turn out dish after dish of masterfully crafted, fine French cuisine. For HRW, Fox is offering an excellent lunch ($20) menu or dinner ($45) menu. For a $15 supplement, guests can also order a delectable course of Saint Jacques aux Truffes d’été, a dish of pan-seared U-10 scallop, fingerling potato, asparagus, truffles beurre blanc and shaved summer truffle — available as an add-on to HRW for lunch or dinner.
At Tony’s, freshly shaved truffles are known to appear on everything from table-side hand-formed mozzarella to a dish of perfectly cooked pappardelle or a wonderful risotto. On this year’s HRW dinner menu ($45), chef de cuisine Kate McLean will be shaving Roederer Italian Summer Truffle on the dinner menu for a supplement of $19, available with a first-course option of risotto or savory soufflé.
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Chef Efisio Farris of Arcodoro is making truffle consumption really easy when you order an HRW menu at his restaurant. For a supplement of $12 to $20 (depending on how much you want), you can get shaved truffles on top of anything you order. He says that popular dishes for shaved truffles are the Carpaccio di Manzo al Tartufo appetizer (paper-thin slices of raw beef filet mignon topped with creamy black truffle dressing and micro greens) and the Osso Buco Del Fattore entrée (veal shank braised in cannonau wine reduction, served with risotto milanese), both available on his "meat"-focused dinner menu for HRW.