Adventures in a New(ish) City: Kim checked out La Griglia in the River Oaks Shopping Center and thoroughly enjoyed every dish she ordered. Her meal began with a pizza basket assembled with strips of pizza, rather than the typical loaf of bread found in the majority of restaurants. But the standout dish of the night was the ravioli stuffed with duck confit smothered in a topping of shallots, Chianti sauce, sage and apples. And even though La Griglia served a complimentary dessert plate with Italian cookies and biscotti, she ordered the white chocolate cake -- good decision.
Houston Food Truck Reviews: This week, David Sarkozi visited Houston Food Park to grab a bite to eat from Pho-jita Fusion Truck. He enjoyed the Tor-Thai, a $10 Mexican Torta stuffed with Thai basil chicken. In fact, he describes it as "Mexican-Thai fusion at its best."
Serious Eats: Ever wonder what a food stylist actually does? Serious Eats introduces Back of the House, a column dedicated to taking a look at interesting jobs in the food industry. The first article profiles Lisa Homa, a professional food stylist in New York City. Her work has been featured in Bon Appétit and she cooks most of the food for her photography shoots. She discusses the ethics of food styling and her thoughts on altering food to create the perfect photo.
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The Monster Lifestyle: We checked out the new coffee shop on UH's campus recently, and so did the food monsters. They describe The Nook Cafe as "the Holy Grail of coffeehouses" with its cozy interior and vast variety of drink options, including Steampunk brewed coffee and the White Mocha, which was "perfectly rich." They also love the fact that a slice of cake costs $4.50 and that the baristas don't skimp on the serving size.
Zagat Houston: Amber Ambrose of Zagat Houston writes about one of the best things she ever ate, the foie gras torchon at Etoile Cuisine et Bar. Stress walked out the door when she sat down to enjoy this French delicacy, served with a prune and Port mousse and slices of brioche. The combination of foie gras with the sweet mousse and fluffy bread was definitely a wonderful way to relax.
Orangette: Molly Wizenberg, the author of Orangette, tells you why you should make oatmeal and save some for leftovers. So you can make leftover oatmeal muffins. These slightly sweet, light muffins are better when made with steel-cut oats, because they provide a nice crunch. She mixes all-purpose flour with sugar, baking powder, fine sea salt and a variety of add-ins (her favorites are walnuts and bittersweet chocolate). Then she adds an egg, cooked oatmeal, whole milk and butter. After 15 to 20 minutes, you'll have leftover oatmeal muffins. Yum!