Yesterday, we talked to Chef Andrew Klarman about Jeannine's Bistro and his culinary inspiration. Klarman and his sister, Jeannine, must have hit on a winner with Belgian food in Houston since our readers couldn't stop raving out it.
Eating Our Words: The pictures on your website of your menu items look delicious. It would be hard to pick one. Do you have a favorite item on the menu?
Andrew Klarman: If I said I had one, I'd be lying. It's all good.
EOW: Now that we know you love the food at your restaurant, where do you eat when you aren't here?
Klarman: Both my mother and my sister cook very well. When I'm not in the restaurant, I prefer to eat at either of their homes.
EOW: Culinary talent must run in the family. If you weren't a chef, what career path would you have pursued?
Klarman: I don't know what I would have done other than being a chef. I never really thought about venturing off into anything else.
EOW: What are you plans for the future of the restaurant?
Klarman: My plan for the future of the restaurant is to continue serving consistently great food. Hopefully, with that will come great success.
Check back tomorrow as we explore Belgian cuisine.
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.