Katy Trail Run for Yum

Last night I ran the Katy Trail 5K. It was fine, good race, etc. The real reason this run is so popular is the abundance of local restaurants that have booths set up in Reverchon Park, post-race. Jump if you want a (limited) recap.

(more…)

More Info on Bijoux Founders’ New Project

As we previously reported here, Bijoux’s Scott and Gina Gottlich are working on a new restaurant at the Westin Galleria. Now we know the name: The Second Floor, named for the restaurant’s location. Said restaurant is supposedly opening in June. All we know about the food at this point is it is described as “sophisticated, yet contemporary,” and the chef will be J. Chastain, who has worked as a sous for Dean Fearing at the Mansion and as exec sous at Stephan Pyles. More info as it comes…TGIF everyone.

Bourbon In My Belly

Having never taken to Scotch, Bourbon is my vice of choice. Over the years, I’ve worked my way from Mr. Beam and Maker’s, to smoother whiskeys. Knob Creek and Woodford Reserve did the job for a while, but on this trip to the local Siegel’s, I needed something a little nicer.  I came looking for the highly rated Pappy Van Winkle’s 20 year. The man behind the counter explained that it’s hard-to-impossible to find, but pointed me to Basil Hayden’s.

Basil Hayden’s is a small batch bourbon from the Jim Beam Small Batch distillery (who also put out Knob Creek, Baker’s, and Booker’s.) They use twice as much rye, which helps makes for a super smooth and light bodied bourbon. What does all that mean? If you’re like me where most scotch is a bit too strong for your pallate, this will do you right. Strong flavors of peppermint and tea. Goes great neat, or on the rocks. Easy to drink, just ask Julie Blacklidge, and about half of the D web staff.

At $38, it’s the best bourbon I’ve ever had the pleasure of drinking. Obviously a little expensive to drink everyday at work… but maybe just Friday’s.

For all the Scotch lovers out there (I’m looking at you, Ron Burgundy) I’m trying a glass of The Macallan 18 year this weekend (the sherry oak series.) We’ll see if that’ll change my mind.

Aurora Gets Ready To Go Green

Avner Samuel is going to turn his fancy-pants fine dining restaurant into a salad bar. KIDDING. (I’ve got a million of these and I’m not going anywhere.) Seriously folks, he is going to take his freckle-faced 5 stars and turn them into 10 by cutting his prices in half. (Eric Celeste calls that “Nancy math.”) Here is the deal: the cost of flying live scallops from Paris and dead lamb from Scotland does not make sense anymore, especially when there are so many local and regional ingredients to be eaten. Late to the eat-local party? Perhaps a bit, But sometimes it takes a big ego a little longer to move. But kudos to him—and other restaurateurs in the same jam– for making significant changes.

Starting June 2, Avner, along with his hippie-chick daughter, Atali Samuel-Carr, will retool Aurora. Atali’s goal? “To transform Aurora into an eco-responsible dining establishment while reducing its carbon footprint by making conscientious decisions for the future of our community and the planet.” Avner’s goal? “To get back in the kitchen and do what I do best,” he says. “I’m going to buy locally grown, organic ingredients and turn them into culinary masterpieces.”

Are they going switch out the chairs in the dining room for bales of hay? Nope. You’ll be able to eat a user-friendly, lower cost prix fix menu in the same sexy digs. I’ll post the full details when they arrive.) I’m so glad somebody listened to me. It’s good to be king when dogs have wings. Ouch.