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Here’s a look at this week’s hottest culinary events:
All week long
DAOU vineyards at Liberty Kitchen
Liberty Kitchen, 4224 San Felipe, 963 Bunker Hill, starts its first wine dinner series on New Year’s Eve and lasts until January 10th. The 4-course dinner option is $ 75 and is paired with wine from DAOU Vineyards. Dine on jumbo prawns with a citrus mint relish and lemongrass sorbet. Roast duck with crispy chicharron, foie mousse and wild berry reduction; delicate fillet with oyster filling, beurre rouge and shaved asparagus; and Nutella mousse with vanilla bean tuile. Wine dinner is offered to all guests at both the River Oaks and Memorial locations. Reservations recommended but not required.
Monday till Thursday
Anti-Resolution Specials at the Pluckers Wing Bar
The Pluckers Wing Bar is now bringing back its Anti-Resolution Special through Thursday January 7th. During the week, guests can expect half-price desserts – from fried twinkies to giant brownies a la Mode – and a $ 1 surcharge for salads when dining. in the restaurant. The dollar surcharge on the salad will be donated to Breakthrough Central Texas, a nonprofit educational institution that provides a route to and through college for students who are the first in their families to graduate.
Tuesday 5th January
All-champagne dinner at Artisans
Houston-based manufacturer of wine and spirits brands BCI, together with Artisans Cuisine and the restaurant Savoir-faire, 3201 Louisiana, are hosting a dinner with Rodolphe Frerejean-Taittinger of France’s famous Taittinger family, which only serves champagne. From 6.45 p.m., the five-course menu (including amuse bouche) includes five Frerejean Freres champagnes introduced by Taittinger. The cost of dinner is US $ 100 per person plus tax and tip. Seats are limited and reservations are required. Call 713-529-9111.
Wednesday January 6th
Mardi Gras Kings’ Cake in Bistro 555
Bistro 555, 13616 Memorial, bakes the classic French version of the Mardi Gras Kings’ pick-up and take-away cake on Wednesday January 6th ($ 28, orders must be placed by 12:00 noon Monday, January 4th). The crown-shaped cake is made of puff pastry and is filled with a buttery almond paste filling. The restaurant will host a pre-royal tasting on Wednesday January 6th, where it will be sold as a dessert for lunch and dinner.
Steak Night at Better Luck Tomorrow
Better Luck Tomorrow has introduced a Wednesday Steak Night Special that runs all day every Wednesday. Walk, don’t walk to try the chef’s 10-ounce hanger steak with brown butter and toasted garlic sauce, and a $ 18 baked potato stuffed with marinated burrata. Do you fancy something? Add break-even Perigord truffles for $ 11.15.
Chinese-American Wednesdays at UB Preserv
In addition to its new dumpling happy hour (Wednesday through Saturday 5:00 p.m. to 6:30 p.m. only), UB Preserv, 1609 Westheimer, offers Sino-American Wednesdays each week with a different menu highlighting Nick Wong’s favorite dishes for both dining and drinking take away. Guest Bonus Points: The updated terrace has recently added 16 outdoor seating.
Saturday January 9th
Grand opening of the Coreanos Spring
The popular Mexican-Asian food truck Coreanos is celebrating the grand opening of its spring location 6880 Louetta by offering its customers a 50 percent discount on its entire menu from 2 p.m. to midnight. Choose from favorites like the OG burrito with Korean-marinated bulgogi, loaded with crispy french fries, cheese, pico de gallo, kimchi, cabbage and spicy mayo. or the Kimcheese Fries, topped with bulgogi and Korean-style chicken to sauteed tofu.
Virtual cooking class “Baking Cookies with Victoria” with Underbelly Hospitality
Underbelly Hospitality pastry chef Victoria Dearmond is hosting a Baking Biscuits with Victoria virtual cooking class on Saturday, January 9th. Kits ($ 45) come with all the ingredients to bake ten famous Blacksmith and Hay Merchant biscuits, plus fresh lemon curd made with local Meyer lemons. Add-ons from mimosa jugs to bacon sausage are available. Kits can be picked up on Friday, January 8th between 12 noon and 5 p.m. at 11 a.m. Westheimer.
Virtual wine tasting with Agricole Hospitality
Agricole Hospitality is hosting a virtual wine tasting with special guests Nicole Andrus from Trinchero Family Estates on Saturday January 9th at 5pm. Andrus will guide guests through the use of terroir by winemakers to fuel popular varieties and wines. The class includes four bottles of wine to be tasted during the presentation, as well as a Revival Market Charcuterie Board to have a snack on during the tasting. Tickets are $ 150.
Sunday January 10th
Virtual vegan chili cooking class with a fifth Mediterranean
Fifth Fifth Mediterranean Chef Matt Staph will be teaching a virtual cooking class where he will prepare vegetarian chilli and share some tricks of the trade. The kit ($ 100 for two) includes: jalapeño cornbread, Texas beetroot chili, almond sour cream, and a bottle of rose wine. Kits can be picked up on January 9th between 12pm and 5pm at One Fifth, 1658 Westheimer.
All month long
Dry January (and beyond) at FM Kitchen & Bar
FM Kitchen & Bar, 1112 Shepherd, has created flavourful low and zero alcohol cocktails that will be available throughout Dry January and beyond. Choose from low-alcohol Hard Seltzer cocktails, including Pina Colada and Cosmopolitan. Or try the alcohol-free Seedlip Grove 42, a refined, light mixture of Mediterranean orange, lemon peel, lemongrass and ginger with a dry finish.
Torchy’s Taco of the Month
Torchy’s January taco of the month is called Fancy Schmancy, a perfect brunch taco made from hot-smoked salmon, scrambled eggs, fresh spinach, capers, pickled onions and jalapenos, fresh dill and herbal cream cheese on a flour tortilla. Get it for $ 6.50 and pair it with $ 3.50 mimosa for the whole month.
New and ongoing specials
Winter menu items at Dish Society
has added new specials for the changing seasons, from deconstructed chicken pot pie to butternut squash biscuit to seasonal harvest salads and grain bowls.
Winter menu at Musaafer
Musaafer, 5115 Westheimer, has launched a new winter menu that includes 21 dishes to complement the season, including thukpa (noodle soup), a famous Himalayan noodle soup made from sesame broth, tomato, peanut, ginger, spring onion and Timut pepper greens and Tingmo (steamed bun); Baked oysters with moilee, coconut, shallots, curry leaf, garlic and coriander; Winter Chaat consisting of sweet potatoes, peas, baby potatoes, star fruits, flattened chickpeas with green apple and house spice mixture; and Winter Nihari (leg of lamb) with long pepper, star anise, chilli oil, serrano and coriander.
Daily lunch at Pier 6 Seafood & Oyster House
In addition to its social hour and dinner, San Leon’s offers
Pier 6 Seafood & Oyster House
, 113 6th, is now open for lunch Tuesday through Sunday, 11am to 4pm. In addition to chilled and grilled oysters and wood-fired proteins, the menu includes other casual sandwiches, including a buttered lobster bun, Nashville hot chicken sandwich, the fried Oysterman sandwich, and more.
The rolling green market of Hope Farms
Hope Farms Rolling Green Market takes place every Friday from 12pm to 2pm in Tootsies, 2601 Westheimer, and every Thursday from January 7th in Bering’s, 6102 Westheimer. Each week, the Rolling Green Market team offers an array of freshly harvested produce, favorite foods from friends like Hive Bee honey, cookbooks, Hope Farms loot, fresh flowers from Flower Child, and more.
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Brooke Viggiano is a contributing writer dedicated to sharing Houston’s coolest, tastiest events with the Houston Press readers.