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.
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.
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.