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We were thrilled to hear that Five Guys was opening up close to the Woodlands, and visited this store on 1488 near 2978 the day after it opened. We drove out 1488, and saw the store on the left, just before 2978.

Parking was plentiful, but other burger lovers had gotten there before us, so we had a short, five-minute wait until we got to the counter.

What we got was the prototypical Five Guys experience: A very good burger, friendly service, and a sparkling clean location. Unlike some other "better burger" places, Five Guys hasn't forgotten that value is part of the equation - the burger was around $5.

The burger is exactly what we've come to expect from Five Guys. Two medium-thickness hand-formed patties of never frozen beef, a slice of nice quality American cheese, fresh veggies, and a fresh, soft bun. The beef is cooked well done, but still retains a good bit of ooze. This isn't an upscale steakhouse burger, but rather a very good fast-food burger. If you enjoy the genre, you will enjoy Five Guys.

Our only beef? The orders of fries are just too big. Even a small is way too much for one person. So we just skip the fries, which is a shame because they're pretty darned good.

Bottom line: Go. If you like burgers, you won't be disappointed.

Five Guys Burgers and Fries | 6619 FM 1488 | Magnolia, Texas 77354 | 832-934-2660

Question of the Day:

What restaurant turned out to be your most pleasant surprise? A place that exceeded your expectations by the greatest amount?

For me, that would have to be the popularly-priced chain Cheddar's - specifically the Louetta location.

On the first visit, I walked in expecting an Applebee's-like experience with mediocre prefab food served by disinterested staff. But I was amazed by the quality of the food served, the prices, the pleasant decor, and the genuinely friendly staff.

After the surprisingly enjoyable meal I chatted with the manager, who shared that the secret to their high quality and affordable pricing was to make everything in-house. That's more what I'd have expected from a small mom-and-pop store than a national chain. Bravo.

So what restaurant gave you the most pleasant surprise? Respond in the comments, please.

AUSTIN — Agriculture Commissioner Todd Staples and the Texas Department of Agriculture are asking chefs and restaurant owners who buy and serve local ingredients to bring Texas to the table during the fourth annual GO TEXAN Restaurant Round-Up, presented by Farm Credit.

During the statewide dine-out week, July 25-31, GO TEXAN member restaurants are offering special Texas menu items or a Texas food and wine pairing. Restaurants also are encouraged to donate part of their proceeds to local food banks and will receive a special menu feature on the Round-Up website for doing so.

“Our farmers, ranchers, winemakers and fishermen make it easy for chefs to serve fresh Texas fare,” Commissioner Staples said. “The GO TEXAN Restaurant Round-Up celebrates that connection while Texans enjoy local products and support local food banks. Chefs can sign up today to be part of one of the nation’s largest statewide dine-out weeks as we encourage patrons to ‘Go Out. Go Eat. GO TEXAN.’”

GO TEXAN is providing posters, save-the-date cards and other marketing materials to participating restaurants to help inform consumers of this opportunity to enjoy the best of Texas. Establishments serving at least three Texas wines may also receive GO TEXAN wine glasses while supplies last.

Hundreds of Texas restaurants across the state are participating in this year’s Round-Up, including Johnny Cace’s Seafood and Steak House in Longview, Southwest Bistro at the Hyatt Regency Austin, Haven in Houston, Calesa in Harlingen, Canary by Gorji in Dallas and Glazed Honey Ham Co. in Lubbock.

“I’m excited to show our local communities that we care about serving fresh local food and authentic Texas wines,” said Jim Baron, owner of Blue Mesa Grill and TNT / Tacos and Tequila in Dallas, Fort Worth and Austin. “Our customers, more and more, are interested in where their food comes from and appreciate fresh products from local farms and vendors. This is a great opportunity for Texas restaurants to partner with local food producers and give to local food banks.”

Source: Texas Dep't of Agriculture

Behold the bacon cheeseburger at Five Guys on Washington Avenue.

I'd not been to Five Guys in too long, and I'm glad I returned. This burger was very good: Two nicely thick patties, cooked medium well but still oozing. Hand-sliced American cheese. Thick cut bacon, slightly chewy. Mild grilled onions. Fresh lettuce.

For $6, this is an excellent value. But is it the best $6 burger in town? I'd rank Smashburger slightly ahead. Burger lovers, what are your thoughts?

Over the past few years, The Woodlands has developed a strong dining scene. While it still has more than it's share of generic chain restaurants, there have been several notable independents calling the area home. Hubbell & Hudson, Eden Cafe, Capri, and Crust Pizza Co. are examples of the kinds of places that would be notable wherever they opened, and are causing foodies to make the trek out past 1960.
What the area has been lacking is the kind of tiny ethnic restaurants that one finds all over the Houston area. We were excited to see someone bucking this trend - a tiny taqueria / taco truck on Gosling called Casa del Sol.

We'd passed Casa del Sol several times driving down Gosling, and finally stopped in to check it out. We were immediately taken by the quaint, relaxed atmosphere. Seating is in a covered outdoor pavilion, very inviting on a comfortable spring day.

The kitchen is housed in a food truck parked semi-permanently beside the pavilion. The feel of the spot reminded me of one of the tiny cantinas in Mexico's costal towns... a welcome change from the slick atmosphere that even the independents build in The Woodlands.

Having never visited before, we wanted to sample a variety of tacos. A brief chat with the proprietor gave us our game plan: One each of al pastor, barbacoa, and beef fajita.

I first dug into my benchmark - the taco al pastor. Served on a freshly-made corn tortilla, quarter-sized chunks of roast pork were liberally sautéed in a deceptively spicy chile pepper sauce, and topped with the traditional fresh chopped onion and cilantro. Biting into this taco was a revelation - the tender chunks of pork were considerably larger than what we typically find in an al pastor taco, and the seasoning was kicked up a notch, starting with a savory, rich note and building to a slow burn. The cup of horchata provided a welcome relief from the heat; I said a silent thank you to the friend who first suggested this beverage with Mexican food many years ago.

Tacos al Pastor at Casa del Sol

Next up was the barbacoa. Prepared in the traditional manner using the cheek meat, it was incredibly tender without venturing anywhere near mushiness. After the tang of the al pastor, the barbacoa's subtle smokiness was almost lost, but a quick shot of the housemade red salsa got my tastebuds' full attention.
Finally the beef fajita was up. Knowing The Woodlands, this is probably the most oft-ordered taco, and it does not disappoint. Beautifully charred beef, still moist inside, was accented with a hearty squirt of lime juice and the chopped onion and cilantro. This taco will please the Tex-Mex aficionado, and will remind him just how boring the tacos are from the big national chains. Yo quero, indeed.

Beef Fajita Taco at Casa del Sol

We really enjoyed Casa del Sol, and recommend that anyone who loves Mexican food stop by. For what you'd spend at Taco Bell, you can enjoy something far more authentic, and most importantly, far more delicious.

Casa del Sol | 22507 Gosling | Mo-Sa 7a-6p, closed Su
(4 mi south of Woodlands Parkway, just past the train tracks)

Linda Salinas, a popular figure on the Houston food scene, was recently injured while riding her scooter.

Photo: Sarah Rufka / Houston Press

She is known to many of us as a bartender at Beaver's or Anvil, and as a sommelier at Voice.

Like many who work in the hospitality industry, Linda has no insurance. In a wonderful display of what Houston and its foodie community is all about, people came together to support Linda in her time of need.

The good news is that she's regained consciousness, and has spoken both in English and Spanish. The bad news is that she's still in ICU, and that she obviously can't work. Her bills are piling up.

This Sunday from 4pm until 10pm Linda's Block Party will be held at Paulie's on Westheimer. It's a fundraiser for Linda, and all are invited to attend. There will be a silent auction, and many local businesses (including Samba Grille, Killen's, Anvil, Mortar, and others) have donated valuable prizes to be auctioned off.

Local foodie Phaedra Cook has been instrumental in organizing this fundraiser, and she's keeping an updated list of the prizes to be auctioned on her blog, Houston Food Adventures. (And if you don't read her blog, you're missing out.)

If you can't attend, you can donate directly to Linda via ChipIn and PayPal.

You know that great book you've got on the shelf that you've been meaning to read? Or that film in your Netflix queue that you've meant to watch for months, but you keep putting off? If you write a food blog, the same thing happens with restaurants. I've got several that I've been meaning to try, but a variety of excuses keeps popping up. "I'm on the wrong side of town." "My bride won't like it." "James Beard Award nominee Katharine Shilcutt just reviewed it, and I'll never get a table."

Here's what I've been avoiding. Yes, I'm an idiot.

You know the drill.

Regardless, I was recently visiting with some friends, and the discussion of what to do for dinner came up. Being the resident foodie, everyone looked in my direction. We were on the northwest side of town, right by the Beltway, so I immediately thought of a burger place that I've been grossly negligent about trying: The Burger Guys. Fortunately, the idea was a popular one, so we caravaned down Beltway 8 to Westheimer, then headed west to find The Burger Guys.

Even though it was plotted on our GPS, the store was tricky to find. Why? Because they have perhaps the smallest sign known to mankind, and Westheimer is not a street known for subtle advertising.

That, my friends, was what we had to find along Westheimer. Fortunately, my eagle-eyed bride spotted the sign as we passed, so we did the U-ey and pulled into the lot.

Entering The Burger Guys was a challenge - the counter where you order doesn't have a lot of space near it; the open kitchen and the dining area take up almost all of the restaurant's space. I let my friends order, then approached the counter. I asked the charming, knowledgeable woman a couple of questions, and I was pleasantly surprised to hear firm, direct answers. "The Sonoma over the Houston. No question." "The salted caramel shake is fantastic." It's frustrating when the staff has no opinion, or offers the dreaded "Everything is fantastic!!!" (You can hear all three exclamation points) None of this was a problem at the Burger Guys, and that was a great start.

We ordered, then were lucky to discover that the first member of our party had staked a claim to most of the long counter facing the kitchen. The Burger Guys isn't set up for large parties, so if you come with a big group, expect to be split up or to get very lucky, as we did. We sat down, absorbed the aromas and the vibe, and watched the parade of burgers and sides coming out.

Houston can be a small town at times, but we were way outside the loop, so we were astonished to run into Vic and Anthony's Michael Fulmer, a man known to frequent only the finest restaurants and houses of ill repute around town. I'd never seen Fulmer outside the loop, and I had assumed that he would turn to salt if he stepped outside the perimeter of 610... and here he was outside the Beltway. "Trust me. It's worth it" he prophesied, and with that, he was gone. If Fulmer will make the drive to this place, I'm expecting great things.

While waiting, it was time to grab a drink. We walked over to the dispenser at the back of the room, and this is what we saw:

Be still, my beating heart.

But wait... there's more.

Instead of the generic Coca-Cola (or, heaven forbid, Pepsi) slate of products, we saw remarkably unique soda choices, headlined by none other than Dublin Dr Pepper, the mythical version of Dr Pepper made with real Imperial sugar, and usually only available in the immediate vicinity of Dublin, Texas. How did The Burger Guys get this beverage that isn't sold in Houston?

"They call me Bootlegger" laughed Jake Mazzu, one of the owners, and thus one of The Burger Guys. "I drive up to Dublin, and come back with 3,000 pounds of syrup." That's a 550 mile round trip, and fortunately, the DPS has not been called out to stop Mr. Mazzu, at least not yet. I was floored. I was previously impressed by Ricky Craig at Hubcap Grill, and how he only sells bottled soda because he won't tolerate the variations in the mixture. Here is a kindred spirit; he's willing to personally drive across Texas to source the beverages for his restaurant. This attention to detail is rare, and as my experience with Hubcap Grill has shown, it can lead to a fantastic burger.

Mazzu introduced me to Clint Wilkinson, his sous chef. "A sous chef at a burger place?" would be a reasonable question, but after experiencing The Burger Guys, it doesn't seem presumptuous at all. These guys could succeed in any kitchen in town (Wilkinson is an alum of Randy Rucker's kitchen, and seems to have survived the experience with his sense of humor intact) and we're lucky to have them all under one roof sharing their passion for burgers. Wilkinson concocted a milkshake for me, and this was no ordinary milkshake. Salted Caramel was the flavor, the ice cream was made in house, and yes, it tasted like fresh caramel that had been chilled and salted to balance out the sweetness and creaminess. My conclusion: If Clint Wilkinson tells you that he has created a Tabasco and Durian milkshake, you'd be smart to try it.

As if on cue, the food started to appear. First came the fries. Normally, I'd be miffed if everything didn't come out at once, but here the fries seemed more like an appetizer. They were freshly cut, fried in duck fat, nicely crisped outside and tender inside, and flecked with kosher salt. They were also right out of the fryer, and were hot to the touch.

Direct from the fryer's duck fat to you

Going beyond Fancy ketchup (detect a trend yet?), The Burger Guys offers a wide variety of housemade dipping sauces, and our group sampled many of them. Their take on the traditional ketchup grabbed me; it was sweeter than usual, with tangy undertones that I couldn't single out. I'm not a huge ketchup fan, but this stuff is addictive. All in all, the Burger Guys produce a top-quality fry, and enhance them with a wide variety of unique dipping sauces. Again, they go above and beyond.

Now the main course arrived. All the burger guys burgers carry geographic names appropriate to their blend of ingredients. I'd chose the Sonoma; I felt it was closest to the basic cheeseburger that I use as a benchmark to compare burger joints. I did have them leave off the avocado (very Sonoma county, dude) and the aoili, because I am not a fan of mayonnaise on burgers, even if it is housemade.

Superlative ingredients prepared by an expert chef

All burgers start with their beef, and The Burger Guys again go beyond the pale. They source Akaushi beef, the Texas breed of waygu cattle. The best steak I've ever eaten was an Akaushi ribeye I enjoyed at Tony's, and I believe that there is no finer beef to be found in America, but I digress. I was skeptical about its use in a hamburger; I've had several burgers purportedly made from Kobe beef, and none have lived up to the high expectations of this expensive meat. My theory is that the fatty marbling that makes Kobe so delicious in a steak is ruined in the grinding; it separates from the muscle tissue and boils off on the griddle.

"We worked with Jonathan Jones (executive chef at Beaver's) and Chris Shepherd (executive chef at Catalan), experimenting until we got the grind just right." Mazzu explained. I believe that Beaver's makes one of the best burgers in Houston, and Chris Shepherd is renowned for his knowledge of meat and butchering, so putting together this beefy dream team to help get the patty right is a rather impressive accomplishment. Jake Mazzu is used to working with the best -- in a previous life, he worked at The Fat Duck, Heston Blumenthal's English temple to molecular gastronomy, and one of the most creative kitchens in the world. The source of Mazzu's high standards and willingness to go to extremes was coming into focus.

But back to the burger. The half-pound Akaushi patty was expertly griddled; lightly pink in the middle, with a feisty char top and bottom. Seasoning was restrained; a bit of salt and pepper were all I could taste. A slice of mild cheddar melted into the top of the patty, and two thick slices of peppery Applewood-smoked bacon hung over the sides. The bun was an eggy challah-based foundation; fluffy and yellow, with the bottom absorbing much of the delicious ooze that seeped from the patty. The mouthfeel of the beef is soft and smooth, a characteristic we've noticed every time we've enjoyed Akaushi. The seasoning was spot on - a nice bold, beefy swagger accented by just enough salt. Even with the bold toppings the beefy flavor never plays second fiddle. This is an example of a Burger Perfect Storm: Superlative ingredients, expert handling, and creative flair balanced by respect for the classics. Getting any two of these right typically results in a great burger; rare is the restaurant that can pull off all four.

In short, Mazzu is a grandmaster of the grill; here is a brief video of him seasoning and starting a phalanx of burgers.

He makes it look so easy. I would no doubt be on the receiving end of third-degree burns if I tried this at home.

Others in our group sampled a variety of burgers, and were patient enough to indulge me and let me photograph them as they came out:

Not surprisingly, once the burgers came out (and were photographed) things fell silent in our group, with the exception of occasional happy sounds coming from the full mouths of the assembled burgerphiles.

Everyone agreed that The Burger Guys creates a fantastic burger, and that the same meticulous attention to detail shown in the burgers extends to the fries, the shakes, and even the fountain sodas. They have burgers ranging from creative takes on standards to exotic creations with toppings like shredded papaya, roasted beets, daikon, and housemade kimchee. Remarkably, all cost $8, which is a bargain considering the quality of the ingredients, nevermind the time that goes into each burger.

So where does The Burger Guys fall in the pantheon of Houston burger joints? Clearly it's one of the rare places at the summit; it's a worthy competitor to Samba Grille, Beaver's, Hubble & Hudson and Hubcap Grill. But which one is best?

That is a decision that I cannot make for you. Each of these establishments serves a truly superlative burger. We in Houston are lucky to have them to choose from. My suggestion: If you can't pick, try 'em all.

The Burger Guys | 12225 Westheimer Road | Houston, Texas

281-497-GUYS | TheBurgerGuys.com

Today, the James Beard Foundation announced the nominations for the 2011 awards, and Houston was well represented.

Bryan Caswell has been nominated for Best Chef: Southwest. Caswell is executive chef and an owner of Reef, and is an owner of Little Bigs, Stella Sola, and El Real Tex Mex. Caswell also appeared on the Next Iron Chef.

Katharine Shilcutt, has been nominated for best Multimedia Food Feature, for her story Designer Meats. Shilcutt is the food critic for the Houston Press.

Robb Walsh has been nominated for best Food Culture / Travel for his story in Garden & Gun. Walsh was the long-time food critic for the Houston Press and is a noted author and an owner of El Real Tex Mex.

Congratulations to Bryan, Katharine, Robb, and all the other nominees!

The latest Cirque du Soleil touring show opens today under the Grand Chapiteau at Sam Houston Race Park, and it promises to provide a memorable evening. We were invited by Cirque du Soleil for a media preview / dress rehearsal last night, and enjoyed a spectacular performance.

This 25th Cirque du Soleil production is titled OVO, it is a journey into the world of insects, a headlong rush into a thriving, colorful ecosystem populated by some very unique characters. The show was written, directed and choreographed by Deborah Colker.

If it's your first time at a Cirque du Soleil performance, you must forget everything you know about a circus. There are no animals -- although in OVO, there are no human characters, either. (Everyone is a bug, in uniquely colorful costumes designed by Liz Vandal.) There is ethereal original music, performed live. There is very little talk. There are no clowns, although several of the characters are very funny. While most circuses feel distinctly American, OVO is presented with an unmistakable French accent. Cirque du Soleil is unique entertainment, an amazing spectacle that grabs you at the start and doesn't let go until the curtain call.

OVO is, in short, the story of a bug and his egg. Along the way you'll experience beauty, love, loss, and endless feats of physical grace and acrobatics. The performers in OVO are talented acrobats and graceful dancers, and you will find yourself lost in this fantasy world of color, light and sound.

We were repeatedly taken by the overwhelming sense of artistry in the performances. There have been many shows with acrobatics and stunts, but none combine the level of artistic excellence that pervades Cirque du Soleil's DNA. It's similar to the feeling when you walk into Walt Disney World after growing up on Six Flags. The attention to detail is stunning.

As the story unfolds, you'll see contortion, balance, dexterity, strength, and bravery demonstrated in ways that you've probably never even thought of, much less seen. You'll laugh at the romantic antics of a paternal bug and his adorable love interest. You'll see acts on stage, flying high above, clinging to walls, and scurrying over all sorts of unique apparatus.

OVO is the seventh Cirque du Soleil show I've experienced, and it's one of the most engaging. The Grand Chapiteau is a surprisingly intimate setting, with flowing, organic sets designed by Gringo Cardia. No seat is too far from the stage. The music is often more techno than new age, providing an energetic atmosphere for the throbbing ecosystem performing before your eyes. As always the performers will thrill you with their superhuman talents, but OVO feels more intimate. Its small moments are just as captivating as its big stunts.

If you've seen a Cirque du Soleil show, you'll love OVO. And if you've never seen one, prepare to be hooked.

I have only one warning: Don't try this at home.

Flat Out Crazy Restaurant Group has leased 5,821 square feet at 25 Waterway Avenue, located on the southwest corner of Lake Robbins Drive and Waterway Avenue, for Stir Crazy Fresh Asian Grill, according to Dan Leverett, vice president of commercial for The Woodlands Development Company. This will be the first Stir Crazy Fresh Asian Grill in Texas. It is expected to open in May.

Stir Crazy is a full-service Asian restaurant that offers a diverse menu of Chinese, Thai, Vietnamese and Japanese food. The Asian fare is served in a fun, vibrant atmosphere with a focus on fresh, quality ingredients and bold flavors to deliver a truly unique casual dining experience for its guests. Prepared from scratch with no added MSG and minimal oil, Stir Crazy’s menu features more than 65 “mouth-watering” appetizers, entrees, desserts and its popular Market Bar, where diners can create their own Stir Crazy wok-tossed dish from more than 20 fresh ingredients and eight sauces.

A Stir Crazy highlight is the full-service bar featuring an extensive drink menu with a list of 35 quality and award-winning wines available by the glass or bottle. Beer, sake and several signature drinks are also available.

The restaurant will also include a large, outdoor patio.

"We are truly delighted that Stir Crazy Fresh Asian Grill will have its first new location in 2011 built at Waterway Square in The Woodlands, Texas," said Greg Carey, president and COO of Flat Out Crazy Restaurant Group. "The entire community of The Woodlands has such a beautiful, upbeat, yet relaxed feel to it that we couldn't think of a more perfect place to open our first Texas restaurant. Stir Crazy is about fresh, quality, upscale casual dining and we think the residents of The Woodlands will agree that Stir Crazy is a great fit."

Flat Out Crazy operates 30 restaurants in eight states – Illinois, Indiana, Ohio, Florida, Michigan, New York, Missouri and Wisconsin - consisting of 14 Stir Crazy locations and 16 FlatTop Grill locations. For more information, visit www.stircrazy.com.

(Via Talk of the Woodlands)