There are hundreds of Mexican restaurants on Houston’s north side. How does a humble writer determine which ones are worth visiting? You can try them all, but that takes an incredible amount of time, even if you love Tex-Mex like we do. You can check Yelp, but its reviews simply aren’t that accurate. You can read blog and print reviews, but what if it’s a new place?
I’ve pondered this for quite a while, and I came up with a good shortcut. I created the Woodlands Area Foodies group, and it’s grown to over 9,000 members, many of whom are incredibly knowledgeable about food. One of the most knowledgeable is my friend Bob Frasier. Bob is an incredible cook, and very well versed in numerous cuisines.
Recently Bob posted about a new Tex-Mex restaurant not far from the Woodlands, calling it “My new favorite Mexican spot in my neck of the woods”. Trusting Bob’s palate, I headed out to Rita’s Cantina, located north of Tomball on Hwy 249, near Hardin Store Road.
Located in a nondescript strip center, the outside of Rita’s could be confused for dozens of Mexican spots in the area. But stepping inside revealed a neat, clean interior, with thoughtful little touches. Clearly, the management cares about the customer’s experience, always a good sign.
But how’s the food? Looking across the spacious dining room, I found Bob and his lovely bride Heidi. Joining them for lunch, we surveyed the menu and made some choices. Bob assured us they were good ones. We believe in Bob. Will this trust be misplaced?
Ceviche
First to come out was the ceviche. The presentation was impressive: A hefty goblet filled with fish, shrimp, onion, and tomato, garnished with cilantro and topped with artfully arranged avocado slices.
The marinade used for the fish was a deliciously zingy citrus-based juice, combining with the fresh tangy onions to create a classic Peruvian-style ceviche… which happens to be my favorite. And this was an excellent example, flavorful, generously portioned, and beautifully presented.
As we were finishing the ceviche, the hot plates started arriving.
Beef Quesadillas
First out were the beef quesadillas, a standard dish that’s popular with adults and children alike. The formula at Rita’s included sliced skirt steak (as found in fajitas), and plenty of melty white cheese, sandwiched between two thin housemade flour tortillas.
Accoutrements were plentiful: A slathering of sour cream, some beautiful pico de gallo, and a scoop of Rita’s guacamole. The quality of the ingredients shone through on this dish, making it one of the more flavorful quesadillas we’d tried in quite a while.
Combo #7: Tamale, Beef Enchilada, Chicken Enchilada
Next up is a combo plate - in this case Combo #7. Consisting of a pork tamale, a chicken enchilada and a beef enchilada, we felt that it gave us a good overview of what Rita’s chef can do with various proteins.
As an aside, Tex-Mex is often difficult to present. It may be delicious, but on the plate it can be yellowish brown and not incredibly appetizing. The presentation here was different and appealing.
Bright colors made the first impression. Beautifully fresh tomato, diced expertly. A sprig of green cilantro, draped over the green and white arrangement of tomatillo sauce and crema that blanketed the chicken enchilada. This burst of color was flanked by the red Colorado-style chile gravy on the beef enchilada, and the more earthy, dark pork tamale.
Looks are wonderful, but tackling this appealing plate proved that the beauty wasn’t just skin deep. From the pork tamale to the chicken enchilada and finishing with the beef enchilada, all of the components were nicely seasoned, distinctly flavored, and were each excellent renditions of their respective dishes. Together they created a very satisfying whole, one we’d order again. Tomorrow, if we’re lucky.
After finishing the last tasty bite of Combo #7, Bob smiled and with a twinkle in his eye, said one word: Dessert.
Cuatro Leches
Bob, you’re an evil, evil man. That’s one reason why we’re friends. A quick consultation with our knowledgeable server resulted in our order of their Cuatro Leches cake. We’d had Tres Leches from numerous establishments, but Rita’s wasn’t going to be satisfied with tres.
Again, the plating tempted our eyes before the fork touched the cake. A rich, saturated slab of cake was laid upon an artful arrangement of strawberries and blueberries, adrift in the four milk solution that had saturated the cake. Atop this was a crown of strawberries and freshly whipped heavy cream, drizzled with caramel and dusted with cinnamon.
And yes, it tasted better than it looked. No small feat.
To say we were impressed with Rita’s Cantina would be an understatement. To find a gem like this in the far northern reaches of Tomball is amazing. The restaurant can hold its own with any hotspot you care to name in the Houston area.
We confirmed two important rules: Great food can be found all over the Houston Area. And when Bob says to try a place, try it. Now.
Rita’s Cantina Mexican Kitchen | 32015 State Highway 249 | Pinehurst, TX 77362 | (346) 248-5097
It had been too long since we'd looked at the offerings from The Olive Oil, the Woodlands' only traditional Greek restaurant.
On a rainy August evening some hearty Greek fare sounded perfect, so we zipped over to the establishment, conveniently located on Sawdust in a large shopping center with ample parking.
The Gyro
The most popular item at many Greek spots is the iconic gyro sandwich, and The Olive Oil didn't disappoint. Thick slices of gyro meat, fresh onion and tomato, and the tangy house tziziki sauce are surrounded with a fresh pita, and wrapped for easy handling. It's a solid rendition; the juicy meat and fresh veggies are complimented by the creamy sauce. Gyro fans should be quite happy with this version.
The Greek Sampler
For those wanting to try a selection of Greek standards, The Olive Oil presents the Greek Sampler. Consisting of Moussaka, Pastitsio, cheese pie, spinach pie, gyro meat, dolmas, tzetziki, pita bread, green beans, chicken souvlaki and oven roasted potatoes, it is a great introduction to the wide variety of classic Greek favorites offered on the menu.
The Mixed Grill
In the mood for meat? The mixed grill will catch your eye. Lamb kabob, lamb chop, beef kabob, chicken souvlaki, pork souvlaki, and shrimp souvlaki are all represented, and all are well prepared - juicy and flavorful.
We enjoyed our visit to The Olive Oil, and found it to deliver consistently good Greek standards in a comfortable, pleasant setting. If you like Greek food, check it out.
The Olive Oil Restaurant | 373 Sawdust Road, The Woodlands, Texas | (281) 367-0114
Hubbell & Hudson is one of the organizations that has been pushing the Woodlands food scene to the next level. With three restaurants (Cureight, Hubbell & Hudson Bistro, and Hubbell & Hudson Kitchen,) Chef Austin Simmons has a venue to showcase his creative and innovative cooking at different price points and for different audiences.
Hubbell & Hudson Bistro is on every list of the best restaurants in the Woodlands. Cureight, the tasting menu concept, was one of Texas Monthly's "Where to Eat Now" picks for the state of Texas in 2016. The Kitchen, the most casual concept is often overlooked by the critics, but after running into Chef Austin teaching hands-on with his team on the line, we observed first-hand that it has his attention.
So how does the creative mind of such a notable chef translate into a fast casual menu?
Today we sampled a handful of items from the new menu at the Kitchen. Always willing to sacrifice for our readers, we accepted the restaurant's generous invitation to sample several of the new items.
First up was the Deviled Eggs. (Disclaimer: I don't like deviled eggs.) A very clever spin on this summertime classic, the kitchen tops the pureed yolk with housemade bacon jam, candied jalapeño slices, and chives. The result is a much more interesting dish; one that even appeals to people who don't normally like deviled eggs. That's an impressive feat.
Chef Austin has a reputation for being a wizard with seafood, so we had high expectations for his BBQ shrimp. He delivered generously-sized Gulf shrimp, applewood-smoked bacon, and jalapeño, combined with a housemade apricot BBQ sauce and citrus mayo. The perfectly grilled shrimp and smoky bacon are nicely finished with the sharpness of the jalepeno and the zing of the housemade sauces. Chef Austin knows his shrimp.
Loaded fries are almost a cliche on casual menus, so we didn't have high expectations for this dish. But the Grilled Steak Loaded Fries far exceeded our expectations. Thinly sliced, expertly grilled sirloin was the highlight, and the slightly crispy fries, pickled jalapeño, housemade pico, and smooth creamy cheese sauce elevated this dish beyond the pale. This dish would make a quick, delicious lunch by itself, and at $9, is a significant bargain.
I've often wondered how a top chef feels when he eats at a fast food establishment. Fast food can be a guilty pleasure, but a talented chef is always thinking "How can I make this dish better?"
Apparently Chef Austin has been to Chick-fil-a, and it stimulated his imagination. The result is the Signature Fried Chicken sandwich. A griddled challah bun is the foundation for a gently crispy fried chicken breast, a tangy honey mustard BBQ sauce, and crunchy dill pickles. As much as we appreciate a good fast food sandwich, this signature sandwich exists on an entirely different plane. Moist, delicious chicken is balanced with the smooth heat of the sauce and the zing of the dill pickles. The result is a chicken sandwich that will please the most jaded palate, something its more humble brethren cannot claim to do.
We saved the best for last. Chef Austin has combined his superb grilled shrimp with holy trinity basmati rice and scallions, and finished it with a superlative white wine cajun cream sauce. The result is simultaneously delicate and intensely flavorful. Cajun food is often one dimensional and disappointing, but this shrimp dish would feel right at home on the menu of any top New Orleans restaurant.
We're excited about the new menu at Hubbell & Hudson kitchen. Chef Austin has received numerous accolades, including being named the best chef in the Houston area by The Houston Press. These outstanding dishes emerging from his most humble kitchen demonstrate once again why this talented young man is the chef to watch in the Woodlands. We look forward to sampling more of his creations as soon as we can.
Hubbell & Hudson Kitchen | 4526 Research Forest Drive | The Woodlands 77381 | 281-203-5650
A successful Houston restaurant group is eyeing Austin for its next location. Peli Peli, the upscale destination restaurant featuring South African-influenced cuisine, is planning the trip up Highway 290 to the Capital City.
Further information about the Austin location will be released soon; we will update this story when it becomes available.
UPDATE Spring 2017: Howie's has changed their food program. And not for the better. The cocktails remain phenomenal, but the food is merely average for a bar.
One of our biggest complaints about living in the Woodlands is the lack of great nightlife. Sure, there are a handful of good choices, but the area isn't exactly overflowing with interesting places to go at night.
Our curiosity was piqued by rumors of a new spot on 2920, just south of the Woodlands. Not just a new bar. A new Tiki Bar. Called Howie's Tiki, it is the brainchild of Mark Voros, a hospitality industry veteran and a big fan of Tiki culture.
Tiki bars are a part of the American bar landscape that seem to keep being reborn every generation, and we find them to be interesting, entertaining, and a break from the typical.
We stopped in one night, sampled a couple of the tropical drinks, and had to pick up food from a local fast food joint because they were still working on the menu. (Pro Tip: Jack in the Box egg rolls go well with rum drinks.) As much as we enjoyed this eclectic combination, we were looking forward to the rollout of the menu at Howie's Tiki, because the bar has a full kitchen, and Voros is a guy who is as passionate about his food as he is about his rum.
We were excited to get a message from him a week later. "We're ready to roll out lunch. Come try it."
These are some of my favorite words, especially from the proprietor of a place as unique as Howie's Tiki. So we hopped into the car, and made a quick trip down Gosling from the Woodlands. Within 10 minutes we were rolling into Howie's Tiki.
We exchanged greetings with Mark, and he made some suggestions for items to try. He zipped back into the kitchen, and a few minutes later the chef emerged.
He presented their signature salad, a tropical mix of citrus fruits, pineapple, and onion accented with feta cheese and served over cold kale. Nicely dressed with a light citrus glaze (we detected a hint of agave) it was one of the better kale salads we'd sampled. The brightness of the fruit and the glaze offset the slight bitterness of the kale, and the result was a clean plate in a matter of minutes. This is a salad I would gladly order again.
Next up was something I'd been eagerly anticipating, the Banzai Burger. It turns out that Mark and I share a passion for burgers, and he joked that he opened a bar so he could serve his own bar burger.
Mark specs 44 Farms natural angus beef, in a 1/2 pound patty. It's topped with a slice of melty cheddar cheese, onion, a slice of roast pineapple, and finished with their housemade teriyaki glaze. Oh joy. Another teriyaki burger, I grumped.
After my first bite, my grumpiness turned to something different. This was a great teriyaki burger... and a superb burger of any kind. The sweetness of the teriyaki glaze was mild, controlled, and well balanced with the tang of the pineapple, the sharp bite of onion, the richness of the cheddar, and the juicy, beefy swagger of the 44 Farms patty, cooked perfectly medium rare. The result was an expertly balanced, interesting burger that highlighted each of its ingredients and melded them into a delicious combination. If you love burgers, you need to try this one.
After the glorious burger, we tried the beef tenderloin kabob. Nicely thick chunks of beef tenderloin are broiled to medium rare, glazed, and skewered with pineapple, red peppers, and onion. The result is a better-than-average kabob that satisfies a craving for meat.
As we were packing up, Voros brought out one final dish - his house fried rice. Fried to order and dressed with Canadian bacon, this subtle creation is a good counterpart to some of the bolder dishes on the menu.
We were excited to learn of the opening of Howie's Tiki, bringing an authentic dose of Tiki life to the Tiki-less wasteland north of Houston. Now we're doubly excited by the promising food coming out of the kitchen, especially the superb burger that represents Mark Voros's take on what a burger should be.
The man knows his burgers. You should get to know them, too.
Howie's Tiki | 4334 Farm to Market Rd 2920, Spring, TX 77388 | (832) 299-6991
One of the questions we're most often asked is "Where should I eat?" We're setting out to answer that question.
With the imminent arrival of Torchy's Tacos to the Woodlands, we feel that it is time to help our readers find the very best tacos in the Woodlands area. We've visited Torchy's, and we're proud to confirm that taco lovers have much better options in the area.
Here is our list of our favorite places to eat tacos in the Woodlands area. This list represents our ideas about the best tacos in the Woodlands, Spring, Conroe, and surrounding areas.
Our Favorite Tacos
Cabo Baja - If you're looking for something different, Cabo Baja offers tacos with a distinctly California accent. The emphasis is on fresh, light tacos. Our favorites include the grilled shrimp tacos, the fish tacos (either fried or grilled), and for those who want more food, the outstanding burritos.
Chycho's - Chycho's began as one of Houston's uncountable taco trucks, but evolved into a brick-and-mortar location 10 minutes from the Woodlands. Traditional tacos are the draw here; our favorites are the fajita, chicken, and pastor. Chycho's grills its meat over charcoal, and the distinctive flavor is infused into the meat. Bargain seekers visit on Tuesday and Wednesday, when tacos are only $1 each.
Hello Taco - Hello Taco serves traditional Mexican tacos in an environment that's friendly and inviting. Ingredients are high quality, and those who prefer nontraditional toppings can be accommodated as well. Patrons watch their tortillas being made just before they're used as the foundation for a delicious lunch or dinner.
Also Recommended
Blue Mug Cafe - Now under new ownership, this casual bistro on the far west border of the Woodlands offers some excellent seafood tacos. Shrimp tacos were our favorite; the housemade sauce added just enough heat to the perfectly grilled shrimp.
La Palma - This blue collar taqueria in central Conroe has been a preferred destination for those wanting authentic tacos in a brick-and-mortar setting. Pastor tacos are our favorite, and the plate of grilled onions shouldn't be ignored.
Sawdust Road just south of the Woodlands is home to dozens of small restaurants. Most are forgettable, but there are a few gems, like Hello Taco, Kobe Japanese Steakhouse, and The Olive Oil.
New on the strip is The Omega Grill, an upscale casual American concept from the people behind The Olive Oil. Taking over the physical space that was a succession of two-letter grills (JP's, PJ's, etc.) the former faux 50’s diner space has been transformed.
The new space is comfortable, contemporary, and inviting.
In the kitchen, Hubbell & Hudson Bistro alum Jason Bielefeldt is creating his take on American comfort food favorites, including pork chops, chicken-fried steaks, hot dogs, and a burger made with 44 Farms beef
Our quick lunch at The Omega Grill was fresh and tasty. The new kitchen is finding its groove, and new menu items are being rolled out on a regular basis
We're excited to return and sample more of Chef Jason's menu.
Omega Grill | 399 Sawdust Road | The Woodlands 77380 | 832-299-6665
Houston BBQ fans have been anxiously awaiting the reopening of Corkscrew BBQ, the award-winning BBQ spot on the north side. Before today, Corkscrew was located in a trailer on Budde road, just South of the Woodlands.
We arrived at Corkscrew BBQ just before the opening. This has become a tradition for us - we visited the original location on opening day, and were immediately impressed by the BBQ turned out by this family business.
The new Corkscrew is on the northern edge of Old Town Spring, having taken over the old Hyde's Cafe building. Will and Nichole Buckman, owners of Corkscrew, completely renovated the historic building. The setting is rustic and comfortable, with the two Corkscrew pavilions repurposed to create an outdoor seating area.
As expected, lines at the new Corkscrew were out the door to the curb. Waits to order ran about an hour, which isn't bad for top quality craft BBQ.
The assembled crowds had their waits rewarded. Corkscrew delivered its Texas Monthly Top 50 meats and delicious sides.
We're excited to see the reopening of Corkscrew BBQ. The Spring area once again has two top quality destinations for barbecue fans. We'll be back. Often.
FM 1960 is a conundrum for foodies. Driving along the road you'll pass dozens and dozens of restaurants, but very few that are on the radar for Houston's notoriously loop-centric foodie community.
So what is a suburban foodie to do? Venture off the beaten path, and try someplace new.
Our latest discovery is Le' Pam's House of Creole, a small, tidy restaurant located in an unassuming strip center just west of 1960 and Ella. We'd been hearing rumblings from member of the Woodlands Area Foodies group about great food from Le' Pam's, so we looked forward to investigating.
Upon entering the restaurant, we were immediately greeted by the friendly, professional counter staff. The aroma of creole spices filled the air, and we perused the menu board to consider our choices.
"Don't look at the menu." said a musical voice. It turns out it was from Miss Pam, aka Chef Pamela Graham, the powerhouse behind Le' Pam's. Her husband, Lee, was manning the register. Miss Pam is a force of nature - a classically trained chef who was raised in the kitchen and has the love of food you find of a native of New Orleans... or Houston.
"Today is Sunday dinner. Here's what I'm cooking." Miss Pam ran down a list of enticing options, but two items stood out for us: Shrimp and Grits, and what Miss Pam calls her Trio.
The Trio is an enticing marriage of three delicious parts.
The base is a dark, lush, rich example of the Louisiana favorite, dirty rice. Miss Pam's version is darker, moister, and more flavorful than any we can remember sampling. Miss Pam's creole seasonings carried a subtle heat that accented rather than overpowered; it was a masterful example of restraint delivering a delicious result.
Next is a breaded, perfectly fried catfish filet. This is not your run-of-the-mill catfish; it's moist, tender, and delicious. The light cornmeal breading is light and crisp, and the seasoning again accents rather than overpowers.
Topping things off is a crawfish etoufee that's fresh, rich, and an excellent counterpoint to the lush dirty rice and the flavorful fried fish. The result is a very successful dish that we can't wait to eat again.
Our other entree was Miss Pam's take on the iconic dish, shrimp and grits. Large, beautifully sauteed shrimp are served barely al dente. These well-prepared crustaceans are perched atop the creamiest, smoothest grits we've tasted in Houston. I don't know what sort of voodoo Miss Pam uses to prepare these grits, but the result is nothing short of spectacular. These are grits that will delight people who don't normally like grits.
During the meal, members of Le' Pam's staff were back and forth between the kitchen and the dining room ("My living room" says Miss Pam, and the comfortable, homey setting is far more evocative of a living room than a strip center) filling our drinks, and offering to let us sample other delights. We didn't have room for dessert, but Le' Pam's cobblers, bread pudding, and banana pudding are treats we can't wait to sample on our next visit.
FM 1960 has a new destination restaurant. Le' Pam's House of Creole is as warm and inviting as its chef. And the food left us full, but wanting more. We'll be back soon.
Le' Pam's House of Creole | 1644 FM 1960 W | Houston | 281-444-1464
Cary Attar is a man you should know if you enjoy great food in the Woodlands. He created Hubbell & Hudson Bistro, considered by many to be the finest restaurant in the Woodlands area, and one of the best in Houston. His Hubbell & Hudson Kitchen concept elevated fast casual dining, bringing an attention to detail that is often sorely lacking in the genre.
More recently, Cary created Fielding's Wood Grille, which quickly earned a reputation as one of the Woodland's premiere dining destinations. The focus on locally sourced ingredients and classic French technique applied to elevated comfort food won over the Woodlands locals. Fielding's burger's are among the best in the Woodlands, and their cocktail program is the benchmark by which others are measure.
His latest creation, Fielding's Local, is set to open soon in the Creekside Park village center. We stopped in to get a sneak preview of Cary's latest creation.
Stepping into the restaurant, we were taken by the bright, airy interior. The dining room and bar areas are surrounded by glass, looking over the lovely Creekside Park village center grounds.
Thoughtful, modern touches abound - each table has power and USB, allowing digital savants to recharge their devices while they refuel their bodies.
The bar area is airy and open, and the signature Fielding's cocktail program is in full effect, along with, 18 beers on tap. The well edited 100 bottle wine list is supplemented by 20 choices by the glass.
Scotch is a focus at the bar at Fielding's Local, with an impressive lineup of bottles. If you're a scotch fan, you're going to enjoy working your way through the collection.
And as always, the craft cocktail program is second to none in the area. We sampled the Dragon's Breath, featuring Herman Marshall whiskey, St. Germaine, crushed lime juice, and smoke, poured over a single cube from Fielding's Ice Program. Yes, Fielding's has an ice program, and we expect this unique idea to spread throughout the area.
The kitchen at Fielding's Local is open, spacious, and stocked with state-of-the-art equipment. No expense has been spared.
All of this leads up to the centerpiece of this new restaurant: The food. We sampled several items at this sneak preview; Fielding's was generous enough to invite us over as their guest. Since this was a pre-opening runthrough, we won't be critically evaulating the dishes, but we will point out highlghts.
Hammond Farms goat cheese, with charred avocado, Colinas De Garzon EVOO, house made fennel crisps. Smooth, creamy, with a hint of sweetness. One of the mildest goat cheeses we've tasted; we see it having broad appeal, even to those who don't typically like goat cheese.
Fingerling potatoes, served in a tiny iron rammekin. Perfectly cooked. A simple side executed very well; it speaks to the attention to detail that is a halmark of all of Cary Attar's restaurants.
44 Farms filet mignon. Nicely seared, rare center (as ordered), supremely tender. Fielding's knows how to handle high quality meat, and it shows here.
Dessert: Coconut rice tamale. Jasmine rice, pina colada sauce, mango habanero salsa. Superb dessert; sweet, light, tropical, with a subtle kick from the habanero. Perhaps the perfect Texas summer dessert. Do not miss this.
We've been fans of Cary Attar's restaurants for years, and with Fielding's Local, he has created another exciting concept. From the beautiful setting to the interesting, creative cuisine, we look forward to returning and sampling more from this exciting new restaurant.
Fielding's Local | Creekside Park Village Center | 26400 Kuykendahl Road 77375 | 281-352-2225