Rekindle Romance at Arturo Boada Cuisine, our neighborhood gem

A little romantic getaway is tucked along Voss on Del Monte in our neighborhood, nestled near a convenient family-owned jewelry store, salon and florist between the Galleria and Memorial Villages. Arturo Boada begs you to fall in love all over again with your date and the food in this seductive and artistic setting.  The warmth of the talented chef owner, his attentive, friendly staff and the well-chosen vibrant modern art and coppery handcrafted wall creates the ambiance that lulls you to loosen up and let the world go away. The food cannot be captured adequately on film as it is a pleasure that must be experienced. Arturo Boada,  beloved chef owner of 1990’s La Mer and Solero, opened and slipped away from a restaurant in Uptown Park and thankfully, has re-emerged, phoenix-like, in a more appreciative Galleria neighborhood with renewed culinary enthusiasm.

Starter: Fresh Light Tomato Basil Soup

To begin, we sipped a small cup of roasted tomato soup that tickled the senses and left us wanting more. Followed by a trio of salads:

Ceviche, Tuna Tartare Sashimi Grade, Meat Empanadas with Spicy Sauce and mixed greens in delicate Balsamic Vinaigrette

Arturo’s handmade al dente chicken-stuffed pasta virtually floats in a pink sea of creamy walnut, sage sauce. His deft hand in the kitchen is apparent in every dish.

Houstonia’s Food Editor Katherine Schilcutt said “he’s still got it” in 2012, “But you should never count a chef out, especially one who wowed Houstonians for years — albeit in the 1990s. One of Boada’s first restaurants, La Mer, gained a spot on Esquire‘s Best New Restaurants list in 1992. And in 1997, Boada did it again with the opening of Solero, which started the city’s love affair with tapas restaurants.” Competition may be stiff these days, but this is not merely a tapas restaurant and his culinary expertise is still wowing his guests. His talent in the kitchen and love to serve has only deepened.

Handmade Mama Sonia’s Ravioli in a Special Tomato Cream Sauce

The entrée of grilled salmon was a piquant  juxtaposition to the rich buttery dish that came before. It is always a pleasure to taste food from a chef who so obviously loves to cook and enjoys sneaking a peek from the kitchen or a stroll through the restaurant to see how his dishes are received.

Perfectly Grilled Salmon Sheltered by Mango, Red Pepper, Basil and Mint with Rosemary Sprig

Always good to close the meal and settle in with a little Port and delicious coffee.

20-Year-Old Fonseca Tawny Port followed by Espresso

To keep guests happy and assure his place in heaven, Arturo’s dessert plate offered something sweet and special for everyone. A perfectly-sized spoonful of Creme Brûlée, gelato and tiramisu draw you rapturously closer to each other.

Spoonful of Creme Brûlée, Grapefruit Gelato, and Tiramisu

In the candlelit glow, we retreated home hand in hand, sated and knowing we had found that special place nearby that affords families and friends a sweet haven away from Houston. A wonderful place to go home for the holidays.

We’re so happy to have you in our neighborhood!


Arturo Boada Cuisine
6510 Del Monte Avenue
Houston, Texas 77057


We enjoyed some of the best prime rib we’ve ever eaten at Laurenzo’s for lunch.  We were still trying to decide what to serve to our family as a spectacular show-stopper on Thanksgiving (or maybe, Christmas, for that matter)… then Chef Donny told me that Laurenzo’s will be closed on Thanksgiving… yet will be providing complete Prime Rib Dinners TO GO for Thanksgiving (or Christmas or anytime, for that matter).

Prime Rib 2
Prime Rib Au Jus with Horseradish Sauce, Creamed Corn and Peas
Prime Rib
Beautiful Medium Rare Whole Prime Rib

The idea of leaving all of the work to them, then enjoying a beautiful holiday meal at home with the family… without the fuss and mess was immediately enticing (and I’m a chef!) and relieving to this old bird.

And just look at one of the desserts you could have!

Pumpkin Bread Pudding
Pumpkin Bread Pudding To Die For

Prices, quantities and pick-up instructions can be found on their website: Have a Happy Thanksgiving!

Laurenzo's Logo

4412 Washington Avenue
Houston, Texas 77007

Haunting Houston? Looking for lunch?

Since Urban Eats served us well in the past and offered comfort food of every description, there was good reason on Halloween to try some new lunch plates offered there. We found no scary surprises and were positively charmed with the lunch plates we ordered to share.




The Cowboy is a Signature Slider and came on a sesame seed bun and featured a 44 Farms Salisbury steak cooked (per request) medium rare. It was juicy and delicious. It was accompanied by cheddar, bacon, a house-made bourbon sauce and some really crispy fried onion strings and tasty french fries. It was somewhat tricky to split that slider three ways… but we did it and were all impressed.

IMG_0096Sundried Tomato and Prosciutto Meatloaf and Three Pig Truffled Mac & Cheese

Then we tackled a small Sundried Tomato and Prosciutto Meatloaf.  Good meatloaf is usually crafted from a combination of three different meats, to get the required juice, texture and taste. This one was, too… but it was a mixture of sirloin, spicy Italian sausage and lean turkey… then topped with a tasty tomato brown gravy and parmesan. It was very moist and rich with flavor, due to the sausage!

Three Pig Truffled Mac & Cheese was greatly anticipated and didn’t disappoint. Everyone was delighted. Many restaurants will try to cheap out by offering a flavored truffle oil that has never seen a truffle. This one was REAL truffle oil – infused with white truffles. I couldn’t tell if it was the flavor of Oregon or Alba white truffles and didn’t ask, but the flavor imparted to the Mac & Cheese was beautiful and tummy-warming. It was made with a smoky bacon, pancetta and honey glazed ham. None of this left to take home!

IMG_0098Grilled Salmon paired with Israeli Couscous and Arugula Salad

We enjoyed a delicious Grilled Salmon paired with a warm basil-infused Israeli Couscous and Arugula Salad. The couscous were LARGE and popped with a delicate mouth feel…loved it!

IMG_0113Various Pumpkin Desserts

We followed all of this with a small (!) selection of desserts including a Butterscotch Pumpkin cookie, a Gingersnap Pumpkin Cheesecake, a Buttermilk Pumpkin Bar (so good) and MY favorite, a Pumpkin Macaron!


When we left, we were greeted by a Halloween-costumed Eric Munoz, Owner/Director of Operations (aka Fantastic Beasts’ Eddie Redmayne)… who was proud that he already had everything in the closet that he wore!

Count three happy diners who WILL return!

Urban Eats

3414 Washington
Houston, Texas 77007


Poor Table Manners That Your Mother Probably Taught You!

Poor table manners are usually the rule… not the exception!

As one who dines out several times a week, as well as one whose parents knocked him on the head with the handle of a butter knife for any infraction at the table (those are poor manners anyway, aren’t they?), I have observed that poor table manners are the RULE… not the exception in Houston (and everywhere else, for that matter). If you don’t care about these things, then skip this article, as you probably hit 10 wrong out of 10 anyway. Who am I to point out your poor table manners? Well, someone needed to, (if you care) unless you do 10 out of 10 correctly.

Here are the infractions that occur the most often in restaurants (as well as at $1000/plate galas):

The knife blade should never face outward! This is the 
most common infraction of proper table manners.
The knife blade should always face the center of the plate.

1.      The most common faux pas at the table is the way the knife blade is faced when placed on the plate between bites. The knife blade ALWAYS faces toward the center of the plate. The knife should be placed across the top of the plate with the blade facing toward you. It is permissible to place the knife across the top right of the plate… but the key to its placement is that the knife blade is always to be toward you or toward the center of the plate. At least eight out of ten were taught by their mothers that a knife blade should point outward when placed on the plate. Sometimes when I’m at table with several people, I feel like they are looking at my “innie” wondering why a guy like me never learned how to eat in public like all of them were taught. Face it, your mommy taught you the wrong placement of your knife.

Once any utensil has been used, NO PART of it should touch
 the table again, including the handle!

A utensil, once used, should be placed completely on the plate.

2.      Once one has used a knife, fork, or spoon, NO part of any of them should ever touch the table again.  Between courses, leave the knife and fork on your plate.  The waitperson should take the plate and used utensils and bring fresh ones with the next course. Between bites, the knife and fork are always placed completely on the plate.

A soup spoon should never be pulled toward you.

A soup spoon should always be pushed away from you.

3.      A soup spoon is never drawn toward the diner… ever. The proper way to eat soup is to push the spoon away from you. Also, the soup should be scooped from the side of the bowl farther away from you.

A soup bowl may be tilted away from you to get the very last bit.

4.      May you tilt a soup bowl to get the small amount of remaining soup on the spoon?  Yes, you may. However, the soup bowl, if tilted, should always be tilted away from you.

NEVER hold your hand over a glass to indicate that you want no more.

5.      You are through with your wine, tea, or water. The waitperson approaches you to refill your glass. Please do not hold your hand over your glass indicating “no more”! The proper way to stop the waitperson from refilling your glass is to open your mouth and say “No, thank you.”  NEVER wave away service. By the same token, don’t hold your hand up in the air and insult your server by clicking your fingers to get his/her attention, or summon your server as if hailing a cab. It’s an insult to the server. It’s also distracting (and offensive to other diners in the restaurant and to others at your table). 

6.      Never fold your napkin neatly after use. That includes when you are going to the restroom… loosely fold your napkin and place it to the left of your plate. When you are through with your meal, your napkin may be loosely folded and placed, again, to the left of your plate… not ON the plate. In the past, it was common to place the napkin on your seat when excusing yourself to leave the table temporarily.  It is more common today to LOOSELY fold the napkin and place it to the left of your plate. A well-trained waitperson should replace it for you. If not, you at least left it where it should have been placed.

To pick up or not to pick up?

7.      OOOOPS! You’ve dropped your napkin or your fork on the floor. What do you do? Well, whatever you do, do it without drawing any attention to yourself and what you are doing. If that is impossible, you may leave it on the floor. Yes, it IS one of the things that your server does as part of his/her job. Emily Post says to leave it on the floor and the server will get it for you.  Yes, the server has a lot to do, but, after all, it IS one of those things that are part of his/her job. Here’s the problem for you consider.  If you pick up the fork or napkin, what are you going to do with the thing? Of course, you must NOT put either it back on the table after it’s been on the floor. So, you’ve picked it up and now you have nowhere to put it, except to hold it in your hand until the server shows up to take it and replace it. I suggest that you follow Emily Post’s recommendation. The server must be involved either way, so worrying about the fact that the server is very busy is a moot point and you still won’t be able to resume dining until you involve the server to get another napkin or fork, anyway. So, discreetly ask your server to replace it.

Never butter (or dip) more than one bite at a time of a roll!


Tear off a single bite and butter it or dip in dipping oil.

8.      Butter bread or rolls only one bite at a timeand only place one bite at a time in your “dipping oil.” Also, only cut one bite of food at a time. If you have only one piece of food on your plate and it’s too big to put into your mouth, then, of course, you may cut it into two bites. This one’s a no-brainer, but I still see diners buttering an entire roll or piece of bread… and still remember my father preaching to me to NOT do it, yet remember him (after my mother died and wasn’t there to monitor him) buttering and holding an entire piece of bread in the air and taking a bite of bread with every single bite of food before he swallowed it. 

9.      In a buffet, remember that you may waddle back to the buffet as many times as you care to. Never stack your food so that any item covers another. When you return from the buffet table, your plate should have the equivalent of an entrée and two or three “sides”, unless you are too lazy to go back again. Most of all, always get a new, clean plate for any subsequent trips to the chow line. No picture of this as it’s disgusting.  

Your elbow may only be on the table between courses and
during conversation… as long as you have put your fork down.
  1. 10.  Elbows on the table? I don’t even need to talk about this one, do I? Well, surprise! It is OK to place your elbows on the table between courses and during conversation. Also, sit up straight, bring the food up to your mouth and don’t go down on your food. There’s no left hand showing here, as it is placed (correctly) in her lap.

           If you got 10 out of 10 right, I’d enjoy dining with you sometime. If you got over half wrong, I think I’ve already eaten with you every time I’m in a restaurant or event. Again… if you don’t care about table manners, then thank me for giving you 10 ways to prove it.

Bon appetit!

By Jack Tyler (Mr. Manners)!

New Orleans Murals Grace Interior of Pho & Crab

After years of enjoying the quiet atmosphere and sumptuous cuisine at the original Pho & Crab Restaurant on Memorial, just past Dairy Ashford,  we were delighted to experience the new location on Westheimer as well  as the new menu. ALL dishes, old and new were wonderful. But the seafood – the seafood is sublime. Lime and garlicky sauce over Bairdi crab. spicy pho filled with vegetables served with the obligatory basil, bean sprouts and lime, grace the warm dark wood tables as you lounge in comfortable booths and ample chairs. While the old location on Memorial was closer to standard “authentic” Vietnamese, the newer store on Westheimer is a delightful fusion of Vietnamese and South Louisiana… specifically, New Orleans. So, with a tableful of people, we started a farewell dinner for our friends.

Salt and Pepper Calamari

The Salt and Pepper Calamari is one of the favorite appetizers at Pho & Crab. The calamari was tender and juicy, yet the batter was delightfully crispy. Calamari is always on my starter list at restaurants that offer it… and it is easy to see why it is here.

Lime Garlic Shrimp

Lime Garlic Shrimp is a Vietnamese version of the famous New Orleans barbequed shrimp. Tangy… juicy and sloppy… this dish demanded and deserved the plastic gloves passed out to each guest when it was ordered. Frankly, although I love the New Orleans version, it was JUST AS GOOD.

IMG_5043 (1)
Lemongrass Coconut Steamed Mussels

Lemongrass Coconut Steamed Mussels were a natural choice of appetizer to order next. While this dish at other restaurants might have been prepared in various ways (including with a cream sauce), this one had a decidedly Vietnamese flavor with the coconut milk and lemongrass.  the tangyness of the lemongrass and the sweetness of the coconut milk, there was an immediate difference between this and the cream-based ones I had been used to… and we preferred this one.

Garlic Noodle with Steamed Bairdi Crab

Bairdi Crabs (Snow Crabs) make up around 10% of the catch in each pot of King Crabs caught in the Bering Sea along northeast Alaska. In Houston, Pho & Crab was a pioneer in the preferred use of Bairdi crabs. Rightfully so. Smaller and decidedly sweeter than our King Crab, these crustaceans made the Garlic Noodle with Steamed Bairdi Crab succulent and tasty with its Cajun-Asian inspired sauce.

Hu Tieu Spicy Shrimp Pho

Considered a south Vietnamese pho, Hu Tieu, combines spicy seafood noodles with a pork and seafood base, hence the distinctive slightly more aggressive taste. Of the three signature phos served at Pho and Crab, this is by far our favorite.

Saigon Crepe

We enjoyed a Vietnamese crepe from Saigon made from a rice and flour mix with shrimp, pork and bean sprouts inside. A delightful appetizer!

Asian/New Orleans Bread Pudding

Most who have dined in New Orleans are familiar with the famous New Orleans bread pudding. This homemade Saigon/New Orleans Style Bread Pudding is made with bourbon-soaked raisins and a coconut cream sauce. I liked this version far better! Much creamier and moister!

Though there are many reasons why Pho & Crab has rapidly become our favorite Houston restaurant.  An ever-cheerful and most gracious host Andrew Tran, unique cuisine often made to order, and happy decor make this a treat!

Image may contain: text

Pho & Crab Restaurant
11660 Westheimer
Houston, Texas 77077

14741 Memorial Drive
Houston, Texas 77079


The new year is a time to renew acquaintances. I dropped into Peli Peli at the Galleria with fellow web food writer/blogger Hank Lewis, for lunch. We had decided to pair up to gain the appetite to order all six new items. Peli Peli is different from many fine restaurants in Houston. In addition to being the premier South African cuisine and wine cellar in Houston, Peli Peli has the ability to add new menu items quarterly, and its regular clientele can rest assured that they will be typical outstanding Peli Peli quality. We enjoyed a 2-1/2 hour carnage and left still with a wishlist of untried menu items.

Salmon at Peli Peli
Salmon at Peli Peli
Cole Slaw and South African Rice at Peli Peli
Cole Slaw and South African Rice at Peli Peli

Such was our experience this week at Peli Peli. We enjoyed (mentioned in no particular order) a Seared Blackened Salmon slathered with a generous blessing of  Hollandaise. The blackening added a rather mild south Louisiana touch… and it was softened by the tangy Hollandaise.

Red Curry at Peli Peli
Red Curry at Peli Peli

A top contender for the best presentation (yet the absolute BEST was still to come) was the Red Curried Lamb Potjie Pot. Beautiful tender chunks of leg of lamb were tossed in a stew of carrots, tomatoes, potatoes, peas and a red curry that reminded me gently in the back of my throat that there was a tamed heat in the curry. It was served with Toasted Coconut, a Mango Chutney and a very South African Rice Pilaf. This seemed to be a tip of the hat to the large Indian population in South Africa.

Tongue and Corn Wheel at Peli Peli
Tongue and Corn Wheel at Peli Peli
Brussels Sprouts and Potatoes at Peli Peli
Brussels Sprouts and Potatoes at Peli Peli

The Beef Tongue was a pretty generous portion and it was grilled masterfully! The tongue was tender… with the consistency of a fried chicken liver that had a nice tasty char and a crispy crust on the edges. This is definitely the tongue for those who have shied away from it in the past.It certainly isn’t your grandmother’s version! It was plated with  Sauteed Vegetables, Corn Wheels and tangy Peli Mustard. On the side were Roasted Brussels Sprouts and Roasted Potatoes.

Lamb Shoulder at Peli Peli
Lamb Shoulder at Peli Peli


One of the most beautiful and enticing dishes was the Grilled Lamb Shoulder Chops!  These were 12 ounces of tender bone-in lamb with Sauteed Pappadews, Red Onion and Oyster Sauce. Aside from being a visual feast, I could have (and should have) ordered a couple more of these. I kept thinking that this was a typical presentation of the quality and taste of a Peli Peli offering. Delicious!

Whole Red Snapper at Peli Peli
Whole Red Snapper at Peli Peli

Then came what was probably the most gorgeous presentation. A Fried Whole Red Snapper dominated the center of the table… then the center of the plate. I’m a fourth generation Texan… so I’m used to Red Snapper… but not with the light rice flour breading or the Creamy Scampi Butter and Stuffed Pappadews. At $42.00, this dish is worth it… yet NOT for the faint of pocketbook. However, remember that this dish is fine dining for two.

Chicken & Waffles at Peli Peli
Chicken & Waffles at Peli Peli

A lot of us have had chicken and waffles. The mind wanders during the short wait tor the service of Schnitzel & Deep Fried Waffles, but the comparison’s not even close. Don’t bother. Imagine a tall stack that wants to fall over sideways, but it’s politely held in place by a wooden skewer topped with a South African flag. Imagine it piled with Bacon, Fried Chicken Schnitzels, a Medium Fried Egg with its yolk oozing down the facade and drizzled with Lyles Syrup.  Now that isn’t really a dessert.  With the bacon and perfectly (to order) cooked fried egg on the top floor… it’s a savory breakfast.

Waffles at Peli Peli
South African Deep Fried Waffles at Peli Peli

However, there IS a tall stack of waffles that makes a perfect dessert and that was mine for this meal.  The dessert, or sweet breakfast, is called South African Deep Fried Waffles. Literally drenching the crispy deep-fried waffles are Cinnamon Butter Spread, Strawberry, Mango, Pineapple, Blueberry, Passion Cream, Vanilla Cream, Amarula Cream… and Lyles Syrup. There’s nothing like it in town and you truly need to try it. I loved it.

Peli Peli has one of the most inventive and creative menus that I have encountered in Houston. The food is always predictably well-presented and delicious… I love this place.

Peli Peli Galleria

5085 Westheimer Rd, Ste B2515
Houston, Texas 77056
Phone: 281-257-9500

Monday – Thursday: 11:00am – 10:00pm
Friday – Saturday: 11:00am – 11:00pm
Sunday: 11:00am – 10:00pm






Lucille's InteriorWhen we pondered where to have a special dinner with our good friends –  Read More

Fun, easy-to-read signage and bright colors with long, broad wooden table space and metal stools make this zesty food easy to find and share time with friends and/or co-workers. The many meat and stuffing options – 807, to be exact – make it a great choice for lunch and a creative option for dinner. Berlin-Style Doner Kebabs actually come from a Turkish recipe. Pita bread, Salads, Rice Bowls or Wraps – lunch made your way since you decide the ingredients and delivery method.


We are late to this mini-chain’s party as the one on 107 Yale apparently opened in 2014, then one at 1572 Gray, now followed by this one on Westheimer near Wilcrest at Royal Oaks. This street food is immensely popular, and we understand why. Goodies to add to your beef, chicken, beef or falafel kebap range from low-cal hummus, pickled red onions, jalapeno, green olives, lemons, sumac onions, tomatoes, red cabbage, to carrot slaw and cucumbers, with tzatziki (cucumber sauce), hot harissa, spicy cilantro and red pepper sauce, house and herb vinaigrette dressings.

The Lamb Grill
The Wrap
The Wrap With Lamb and Arugula
Wide Open Counter With Visual on Ingredients and Access to Your Server
Vertskebap Falafel and Red Pepper Sauce
Vertskebap Falafel and Red Pepper Sauce
Sweet Potato Fries
Sweet Potato Fries

There IS a right way and a wrong way to eat a kebap. “Right” is to get most of it into your mouth.

Right Way - Use the Wrapper
Right Way – Use the Wrapper and Read Instructions

Wrong? Well, here…..let me show you…..


The Floor Below Jack’s Seat at the Table (A Hungry Gentleman’s Dilemma)

And then on Tuesdays, don’t miss the great happy hour – looks like a pleasant, relaxed, unpretentious place to hang out and have a craft beer after a long day.

Tuesday- 5-10 p.m.

We could come back again and again and make a different mix of meat or vegetarian, salad greens and yogurt-based sauces to our heart’s content for years to come. Lunch is satisfying and colorful. You should take a minute to try it!  As they say: Fold, Hold and Behold! Food fun – your way!


Royal Oaks Centre
11700 Westheimer Road
Houston, TX 77077
(281) 506-7580
11:00 am – 10:00 p.m.

Three years ago, on a birthday, Sally asked to try a new restaurant tucked along Westheimer, again, hidden in an unremarkable strip center. How she spots these places as we whiz by I don’t know, but Bankok Thai Cuisine, just inside Beltway 8, near Fondren, shelters some down-home cooking and a spicy green curry loaded with vegetables.

Thai Dumplings

We started with Thai Dumplings – steamed minced chicken and shrimp in a prettily shaped wonton wrapper, served with a ginger sauce.

Tom Kha Gai

The Tom Kha Gai was a winner to begin – rich with coconut, bits of lemongrass, mushrooms, basil, green onions, chicken and lime.

Pho Taek – Spicy Seafood Soup

Pho Taek is a combination of shrimp, squid, fish and mussels, in a spicy clear soup. The lemongrass, kafir leaves, tomato, mushrooms, onion, and basil were in a tangy piquant broth that set off the seafood well.

Beef Salad was a bit of a miss as salad is not a typical Thai item, but I liked it. It was full of garlic and salt. Definitely a pungent palate pleaser, but might have been a little heavy on the salt. Fresh cucumbers and red onions bedecked the crisp iceburg lettuce.

Yum Nur (Beef Salad)

The star of the show was the Green Curry – loaded with eggplant, bamboo shoots, green beans, basil and coconut milk. Spicy hot and just enough rice nearby to keep it cooled down. There are a number of curries on the menu to come back to try – Red, Yellow, Mussamun, Panang, Pineapple (with kafir leaves) – or we commented it would be a nice order to go someday.

Green Curry

We wrapped up with coffee. Reasonably priced – all with excellent, attentive service. You just knew that Linda, our chef, was a terrific loving person in this kitchen – her heart is clearly in the food. So glad we came back!


9296 Westheimer, Ste. 200
Houston, Texas 77063



What a lovely surprise when we finally opened the door of this tiny shop we had passed by late at night over a year ago! The wonderful smell of fresh buttery puff pastry permeated the air, and we saw, upon closer inspection, beautifully elaborate works of art in the chilled pristine display cases. Just look at this feast for the eyes!


Fruity Champagne Mousse – Champagne Mousse, Yuzu Lemon, Guava, Lychee, and Raspberry

The recently-discovered French light almond meringue-based confection, “macarons”(from the Italian “maccherone” or fine dough), are a total fascination here. Pastel macarons galore decorate the cases with delicate and unique buttercream flavors like Lemon Basil, Hazelnut Vanilla, Green Tea Matcha, Dark Chocolate, Caramel, Orange Blossom Ginger, Pistachio and Rose Jasmine Darjeeling!

Praline – Chocolate Cake with Hazelnut Praline Mousse, Hazelnut Praline Cremeux, and Dark Chocolate

A Sophisticated Birthday Cake Going Out

Mango Mousse

And Inside….Yum!


Espresso Well-Served

Madame Huynh Hongnga, Patissier
Hongnga (“Nga”) Huynh Rogers, the most obviously talented proprietor, is not only a Patissier, but a Glacier, Chocolatier, and Confiseur, having received her Certificat D’Aptitude Professionnel from the Academie de Paris, a short eight years ago.  She is gracious, modest and demure with an underlying fortitude, knowing that she is superb at what she does. Since our visit, we have discovered several other “friends” who know of and love the place, but have kept this delicious secret to themselves. 😉

Je t’aime “Je T’aime”!


11660 Westheimer Road, Ste. 107A
Houston, Texas 77077

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