Chef Chat, Part 3: Glen Trumble of Heights West

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

In this week's chef chat, we caught up with Glen Trumble of Heights West (see our conversations here and here). We spoke about some of the restaurant's offerings, and now it was time for me to try a few.

I started with an oyster appetizer that recently popped up on the menu (I'm hoping it finds its way back). The oysters were poached in champagne, and served with sautéed spinach and sliced grapefruit, along with some Béarnaise sauce. I'd never eaten oysters with grapefruit, but have to say, it absolutely worked. The dish was elegant and, more importantly, delicious. This appetizer was the perfect way to start any meal. It was light, refreshing and creative.

Next, I tried the beef on weck sandwich--a complete 180 degrees from the oysters. Substantial, hearty and packed with flavor, the sandwich featured pieces of Shiner-braised pot roast topped with soft onions and romaine lettuce, served on a fresh bun. As you would expect, the meat was juicy and tender. The sandwich was not for the faint of heart and is a perfect example of how versatile the menu is at Heights West.

I stopped there, but can tell you from previous dining experiences that you will not find better roasted duck in all of Houston. The melt-in-your-mouth breast meat with its perfectly cooked skin rests in a pool of saucy sweetness that's not to be believed. It's a steal at $17.95 a plate. Chef Glen Trumble is bringing interesting and tasty food to that little old auto repair shop off Ella, from such dishes as the rabbit and tuna at night, to the fish and chips on Friday afternoons.

Chef Trumble also claims to make a pretty mean fried chicken. I think that's on Saturdays.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.