greensNbeans

we are very excited to be a part of this great event, I hope everyone comes out and enjoys what Houston has to really offer.

doesn't even matter, we still have that 1/2 meat-lovers pizza in the trunk!

WORD!

Absotutely....He put his Herbie Hancock on the bottom line. ← ...John Hancock? Its Herbie Hancock

Thanks everybody! We are still pushing through our first 3 months and each day is as exciting as the next - Still waiting on a few of yall to stop in... Randy

I believe Umphrey's McGee will be in town for Lollapalooza, if you can do not miss em! Oh yeah, Ive heard that there is some pretty good food in Chi-town as well

that was a great play by play! thanks, i have no time to visit so i have to live through you all - thanks

Problem with hanger steak is that there's only one per cow, which makes it hard to find unless you specialty order it, plus it gets expensive. I haven't seen it retail very much, and the times I have, it wasn't in Houston. You might have to go to restaurants to see if they can order it for you, and even then you'd probably have to buy in a larger quantity than you're looking for. But hey, meat freezes well. ← oh Justin!

It's a cut from the shoulder, very tender!

We are! right now we have a kobe flatiron paired with tonka bean!...Whenis everybody coming in?

Randy, could you define "proper" for us? Not a challenge, just curious as to what you mean. What's better about the out-of-town fish, and what's wrong with the locals? ← All I meant was the freshest possible. Local guys have good product but they sit on stuff for 1 or two days and that is an eternity when dealing with seafood. I trust a busy company like steve connolly or pacific seafood for most of our seafood needs. Nothing wrong w/ local! If price wasn't an issue I would shop at Whole Foods or Central Market - they always have nice stuff, but I know better than to pay $8.50/lb for salmon. Just my .02

Your better off driving to the water and getting fish off the boats. we drive down on mondays just to see what they are pulling in. Your going to pay way to much for anything and everything retail! Find a friend in the buisness and get them to get you fish - just my thought! ... too make it more clear, all of our seafood comes from out of town because it is hard to find "proper" fish in this city! God love it!

san antonio is home to le reve -and they are doing some very exciting food! Texas has a lot to offer everybody!

there are cheesemakers in the houston area than most people think - we use one that provides us with some really good stuff ... but not so legal by USDA terms

Good evening everyone. I wanted to post some pictures that I have been wanting to post for sometime, but I just learned how. Please excuse the photo quality - we took most of them on the pass with bright lamps above. Enjoy ... "sweet potato pie" ~ almond green onion crumble ~ texas toast crispy veal sweetbreads ~ puree of macadamia nut ~ pillows of toasted sesame oil preserved russian boar ~ puree of bacon & mushroom ~ crispy frog's leg Lanny from Fox News "duck duck goose" one of seth's impressive "mirrors" wild char roe ~ puree of sunchoke ~ banana crisp Duff's famous brioche (our bread service) almond cake ~ caramilized banana pudding ~ puree of pickled red beets milk chocolate & foie gras "milkshake"

I tend to do the samething on my menus, but I do it more to compare the item to a similar one. For example, last week we made coffee infused duck pate "bon bons", and I put that in quotation because of course it is not a real bon bon. I also do it because we do a lot of play on words or puns on the menu - I think it loosens up the guest and lets them see that we are not all serious as things used to be! It's only food after all. .... cheers

Yes, we offer all that for $60. I like to give every guest the opportunity to enjoy a tasting so we offer it at a lower price and have found that we sell much more tastings than a la carte. Come on in and introduce yourself! Cheers

I wanted to take some time and post a report of the first couple of weeks. The opening party, which brought in 250 people, enjoyed 10 different canapés and a live funk band. We now are offering a $60 tasting menu coined the "voyage" which gives the guest 10 courses and it has been a large success. We are looking forward to next month, which will include valentines day (see menu below) and the NBA all-star game. Starting next week we will offer a small bar menu and start our signature cocktail list. To all of you who have dined with us, thank you, to all of you who have not we are waiting eagerly. To make the post more interesting I will include this weeks "voyage" and our valentine’s menu. Cheers... “the voyage” assorted canapés pickled cherry tomato ~ crisp black olives veloute of root vegetables ~ candied cumin monte cristo of aged ham & cheddar ~ purple mustard amuse bouche brandade fritter ~ ocean froth yellowfin tuna sashimi puree of potato & white curry ~ pickled chiogga beet berkshire pork belly “sweet potato pie” ice cream ~ smoking rosemary cauliflower panna cotta hand-grated cured salmon ~ puree of chive gulf tilefish poached in tamarind crushed walnuts ~ cippolini onion ~ reduction of oxtail & cardamom "duck duck goose" duck “rillette” sandwich ~ pate “bon bon” ~ milk chocolate & foie gras “milkshake” flatiron beef crispy frog’s leg ~ puree of bacon & mushroom ~ shaved brussel sprouts coconut ice cream puree of florida kumquats & sumac berry almond bur noisette cake butternue squash & rosemary custard ~ pistachio powder ~ puree of pickled red beets $60 wine progression available valentines day menu assorted canapés : pickled cherry tomato ~ black olive paper petite monte cristo ~ purple mustard “bloody mary” amuse bouche carbonated grape ~ american caviar ~ smoked potato blini ~ mustard crème fraiche ice cream crispy gulf oyster tomato h20 ~ horseradish froth orange & fennel “jelly donut” melon ~ “animal farm” arugula salmon “on a stick” goat cheese marshmallow ~ beet powder glazed veal sweetbread “sweet n sour” beer soup duck “fries” with a milk chocolate & foie gras “milkshake” 63° C farm egg oxtail & cardamom consommé ~ white beans & its “gnocchi” atlantic fluke puree of broccoli & thai basil ~ chorizo & its juice smoked flatiron beef puree of upland cress ~ petite vegetables ~ vanilla emulsion tonka bean ice cream caramel popcorn consommé ~ chocolate powder almond bur noisette cake espresso infused yogurt ~ brulee of banana “pudding” smoked chocolate truffles for the road $85 wine progression available

what a great video peice - it really highlights Austin in the manner it should be seen in!

Wink and Zoot are both great restaurants with exceptional culinarians and good wine lists - as far as "cutting edge" cuisine your best bet is going to see ol' Chef David Bull at the Driskell...my 2 cents

Glad to see your intrest - we will post more photos as soon as we get a chance Cheers Randy

Day 2 at the manor was better than the first. We served 42 guest this evening and it was stunning! The kitchen staff here at the manor is a "force to be recond with" and I could not be prouder! We await NYE with eager anticipation and would love to see a few of you! Cheers and good night - have a wonderfull new years! Randy

ladies and gentlemen : we had our first service tonight and I am very happy to say that it was a success! The fact that the front of house and back of house both worked so well together, and had never worked together before makes me very happy indeed! Also, I have to say what a complete culinarian that chef Justin Yu is and what and asset to our team he is ~ you all may know him as tetsujustin on egullet but we call him "the man" - thanks Justin, you really impressed me tonight and deserve some attention! Cheers and look for pics soon! Randy

It is one my list of to do's, but my time is spoken for! Chef Blais has really lit Atlanta up! Always eager to see whats up next from him!

mark cox has done great things for the food scene here in houston and is admired by many