This Week in Food Blogs: Glazed Doughnuts & No-Bake Pizza

Urban Swank: If you haven't been to Glazed the Doughnut Cafe in the Medical Center yet, then take Joanna O'Leary's advice and get yourself to the 24-hour doughnut shop.Two of her favorite flavors are the maple bacon and the lemon poppy seed, but the plain glazed will satisfy that sweet tooth, too.

The Pancake Princess: As the temperatures rise outside, folks don't want to use their ovens inside; it's just too dang hot! So, try this recipe from The Pancake Princess. Her no-bake summer quinoa pizza is not only healthier than the traditional greasy pie. Her pizza features a crust made from soaked quinoa grains, and it's a great alternative to a cauliflower crust, if that's not your cup of tea. She then tops the crust with corn, sliced onions, kale pesto, cheese and basil leaves.

Houston Food Truck Reviews: David Sarkozi reviewed Pi Pizza Truck at Houston Food Park last week; he ordered the 420 Slice and the Chicken Cordon-Bleu in da Face. The 420 is topped with crunchy Fritos, spicy BBQ sauce and tons of cheese, while the Chicken Cordon-Bleu in da Face is covered in boneless pulled chicken, bacon and tangy bleu cheese.

Adventures in a (New)ish City: Kim Ogonosky dined at Brasserie 19 during Houston Restaurant Weeks. She began with a French 75 (Prosecco and gin cocktail), followed by the roasted beets tossed with arugula, green onion pesto, goat feta cheese, almonds and horseradish vinaigrette. Her vegetarian entree, the Vegetable Cassolette L'Orge, featured pearl barley with mushrooms, kale, more beets, tomato, sweet potato and lots of veggies. She capped it all off with warm chocolate cake for dessert served with a scoop of hazelnut gelato. But, she also got a giant trophy filled with pink cotton candy and a sparkler because it was her birthday.

Hank On Food: Bonefish Grill has new menu items and Hank decided to try them out at the Cinco Ranch location. He awarded the Bang Bang Shrimp flatbread an A grade because of the appropriate amount of heat allowing him to easily eat the appetizer without setting his mouth on fire from the spice. Hank also enjoyed the simple Lobster Grilled Cheese sandwich featuring Texas toast, cheddar and mozzarella cheeses, plus thick chunks of North Atlantic lobster; the sandwich is served with lobster bisque for dunking -- it's a twist on the classic grilled cheese and tomato soup.

Gastronaut: The lunch HRW menu at Tila's features two courses for $20. Shy Hardiman started with the guacamole and chips which not only includes tortilla chips, but plantain chips as well. For the entree, Hardiman ordered the pollo al hongo, a chicken breast topped with mushrooms (hongos) plus manchego cheese and onions.

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Molly Dunn
Contact: Molly Dunn