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Upcoming Houston Food Events: Holiday Sweets and Afternoon Teas

Holiday sweets are in store at Ooh La La.
Holiday sweets are in store at Ooh La La. Photo by by Dragana Harris.
click to enlarge Holiday sweets are in store at Ooh La La. - PHOTO BY BY DRAGANA HARRIS.
Holiday sweets are in store at Ooh La La.
Photo by by Dragana Harris.
Mark your calendars, because you don’t want to miss these deliciously fun culinary happenings:

Ooh La La Dessert Boutique, 23920 Westheimer, 20155 Park Row, 770 West Sam Houston Parkway North, will be offering holiday specials this month, including new Grinch cupcakes, toffee, peppermint bark and vanilla snowflake macarons, gingerbread molasses and decorated shortbread cookies and more.

SusieCakes, 2563 Amherst, is ringing in the final month of 2018 with holiday treats for Christmas, Hanukkah and New Year’s. Get festive cookies, cupcakes and cakes with sweets ranging from chocolate candy cane cake and New Year’s frosted sugar cookies to Champagne and hot chocolate cupcakes. The bakery will close at 5 p.m. on Christmas Eve and will be closed December 25 through 27. In addition, SusieCakes will close at 6 p.m. on New Year’s Eve and will be closed on New Year’s Day.

Guests are invited to join Quattro at Four Seasons Hotel, 1300 Lamar, for a gingerbread-themed afternoon tea with pianist from noon to 4 p.m. on Saturdays, December 8, 15 and 22. In addition to traditional tea offerings, kids can enjoy arts and crafts activities including ornament and cupcake decorating and gingerbread house building. Cost is $45 for children ages six to 12 and $65 for adults (includes prosecco); complimentary for children five and under.


Ristorante Cavour at Hotel Granduca, 1080 Uptown Park, will host a Holiday Children’s Tea from 2 to 4 p.m. on Saturdays, December 8 and 15 and Sundays, December 9 and 16. All are invited to enjoy a tea menu complete with assorted tea sandwiches, warm scones and pastries, and each child will also be gifted a holiday favor. Santa will also be on-hand to spread additional holiday cheer, and kids will be able to take part in interactive activities such as a build-your-own Snow Man Cupcake. Reservations are $52 for adults and $45 for children (five-12). Call 713-418-1104.

click to enlarge Close the weekend out with a Sunday roast at Poitín. - PHOTO COURTESY OF POITÍN
Close the weekend out with a Sunday roast at Poitín.
Photo courtesy of Poitín
Poitín Bar & Kitchen, 2313 Edwards, has launched a new Sunday food offering – the Sunday Roast – available every Sunday from noon to 9 p.m. in conjunction with its newly branded “Social Sundays”, an all-day program of food, live entertainment and fun. The carve-it-yourself roasts include options of smoked and roasted whole chicken, Berkshire pork rib roast and standing Prime rib roast. All come with a selection of side dishes and a bottle of house wine for $100 per roast (feeding a group of four). Sunday roasts must be pre-ordered at Poitín by no later than 5 p.m. on the Friday before the Sunday of your visit (guests should specify the Roast option when making a reservation).

Fluff Bake Bar, 314 Gray, continues its Thursday Night Take Over series on Thursday, December 13 from 6 to 9 p.m. This month’s guest, Cape Cod chef Brandon Baltzley, will be creating a three to four item a la carte menu. No tickets or reservations are required, though four “chef’s table” seats will be available for purchase each month at 6 and 7:30 p.m. Masson will create a special dessert to complement each chef’s menu, with optional wine pairings and specialty beer available. Ten percent of all proceeds will benefit Share Our Strength’s No Kid Hungry program. 

Field & Tides, 705 East 11th, is teaming up with Saint Arnold Brewing Company for an Oyster & Beer Dinner on Thursday, December 13. Guests can expect four sets of oysters from different regions paired with four beers from Saint A. Tickets are $65 (including taxes and gratuity).  
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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano