Mark your calendars, because you don’t want to miss these deliciously fun culinary happenings:
On Sunday, February 16, Local Foods Houston Heights, 714 Yale, will celebrate its seventh anniversary by offering its new specialty cocktails priced at $7 (regularly $13) and giving away complimentary strawberry powder-dusted lemon bars with any purchase at the Heights location that day, while supplies last. Local Foods Group director of bars Máté Hartai recently added four approachable cocktails to the locations’ diverse beverage offerings, including the Argyle – small batch vodka, cherry almond syrup (sweet and tart cherries, almond) and Chevron – London dry gin, green goddess syrup (sugar, tarragon, mint, basil). Cocktails can be enjoyed individually or as a flight of four for $24.
To celebrate the launch of its new Sunday brunch menu, Plume, 1100 West 23rd, is hosting An Unscripted Sunday Affair – a high-energy, stylish brunch experience featuring live music, bottle specials, Bloody Mary Bar, signature cocktails and a new food menu – on Sunday, February 16. From 1 to 5 p.m., guests can enjoy $65 Bottles of Veuve, a live DJ and dancers, a variety of frozen margaritas, Bloody Mary Bar and $10 Martinis.
Celebrate President’s Day with brunch at Common Bond, as all Bistros will be serving all-day brunch on Monday, February 17 from 7 a.m. to 9 p.m. Guests can dig into pastries brunch classics like Steak & Eggs, Shrimp & Grits and Strawberry French Toast paired with $1 mimosas, $3 flights, or $5 carafes.
On Sunday, February 23, Little’s Oyster Bar executive chef Jason Ryczek and JBFA Award-winning chef Hugo Ortega are hosting a collaboration dinner celebrating their love of Houston. Held at Little’s Oyster Bar, 3001 South Shepherd, guests will enjoy a welcome reception starting at 6:30 p.m. with wine, a handcrafted specialty cocktail and hors d’oeuvres before indulging in a 7-course meal with an optional wine pairing, with features from Oyster & Caviar and Spanish Octopus to Gulf Grouper Bacalao and Central Texas Rack of Lamb. Tickets are $295 and a portion of proceeds will go to supporting the Houston Food Bank.
On Monday, February 24, former Uchi chefs Chris Davies of March and Mark Wong of Kira join Uchi Houston chef de cuisine Stephen Conklin for the first-ever Alumni Dinner, Past & Present: An Uchi Alum Dinner benefiting the Southern Smoke Foundation, held at Uchi Houston, 904 Westheimer. The chefs will collaborate on a one-of-a-kind seven-course dining experience with wine and sake pairings curated by Goodnight Hospitality partner and Master Sommelier June Rodil and Uchi Houston beverage manager Stephanie Velasco. Tickets are $250 per person and the evening begins at 6:30 p.m.
