The Austin-based Korean-Mexican concept that Houstonians first knew as a food truck now has its first brick-and-mortar location in the Heights. Rice bowl and signature kimchi fries at Chi’Lantro BBQ, an Austin-based Korean barbecue restaurant that opened its first Houston location in the Heights. 4444 Westheimer, Suite A175, Houston, TX 77027 The posh restaurant with its generous patio now gives the River Oaks crowd a swell new place to see and be seen. Larger plates include bone-in veal Milanese, mushroom risotto, branzino baked in salt, spaghetti with clams, and pasta with tomatoes, basil and fresh burrata. The menu from former Ristorante Cavour chef Renato De Pirro offers classics such as carpaccio with lemon truffle dressing, charred octopus with tomato and olive salsa, fried calamari and shrimp with Calabrian chili aioli, and prosciutto and arugula pizza. Set in the former Tom Ford boutique, Bari is a new player in River Oaks District. Spaghetti with clams at Bari Ristorante, a buzzy new Italian restaurant at River Oaks District. Executive chef Louis Maldonado, whose resume includes Michelin-star restaurants such as French Laundry, has created an indulgent menu with starters such as oysters, caviar, steak tartare and clams casino steaks galore (including bone-in ribeye and Australian wagyu) and showy entrees such as whole grilled turbot, duck with foie gras, and vadouvan-spiced Maine lobster. Karen Warren/Staff photographerĪndiron is a live-fire steakhouse from Sambrooks Management Company (The Pit Room, Candente). Turbot croquette topped with caviar and gold leaf from chef Louis Maldonado is on the menu at the new Andiron steakhouse. Main dishes include chicken with turmeric labneh, grilled octopus and a showy rack of lamb with purple cauliflower. There’s hummus, tuna tartare, feta dumplings, shrimp falafel, and mushroom “shawarma” tucked into mini pitas. Consulting chef Mark Cox, working with executive chef Christian Hernandez, has created a menu of Mediterranean fare inspired by the Levant region of the Middle East. This glamorous new River Oaks restaurant (Arabic for “my heart”) comes from siblings Nano and Jimy Fakhoury of Mary’z Mediterranean and their partner Aladdin Nimri. Serve.Here are some of the hottest new openings so far in 2023. Remove to platter and sprinkle cashews over top. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Reheat wok until hot and add minced garlic and all the diced vegetables.
Remove shrimp with a slotted spoon from oil and remove oil from the wok. Drain on paper towel.Īdd the diced shrimp to the oil and blanch for 5 seconds. Set aside.įry cashews until light brown (watch carefully as they burn easily). Remove from heat and rinse with cold water until cooled. Place the celery and carrots in boiling water for 1 minute. Mix all sauce ingredients together in a small bowl.īring a saucepan of water to a boil. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Place the shrimp in the salt water and swirl. In a medium bowl, place 2 cups warm water and add 1 teaspoon salt stir to dissolve.
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