Today we're exited to bring you a pre-opening preview from Kim, the woman behind the terrific Chewandreview instagram account.   Kim checks out the new Black Walnut Cafe, located atop the Galaxy FBO facility at the Lone Star Executive airport in Conroe. Official opening to the public is today.

I was so excited to attend a preview service for the new Black Walnut location at the Lone Star Executive Airport in the new GalaxyFBO hangar. I know what most of y'all are thinking. You're full of preconceived notions about the Conroe Airport (and Conroe in general). I've heard things like, "That Black Walnut won't be as good," "The menu is going to be very limited…all they will have is sandwiches and they'll just focus on catering." Well, I'd like to proudly tell you that you all are wrong. Sure, you have to drive by the old dump that closed in 1996 to get to this little gem, but just pretend those big piles of grass covered trash are rolling hills. The location is on the 3rd floor of the new hangar. I was really impressed when I first walked in. There are a ton of windows, so there's a lot of natural lighting, but it still has that "Black Walnut" feel with the belt-driven fans and dark wood accents. It's much more roomy and open than The Woodlands location, and I really like that. They retained the traditional Black Walnut counter-service style, but thankfully, the layout is so much better. Oh, and the outdoor seating. I was so excited to see that. Once again, not many places in Conroe where you can sit outside and enjoy a meal (I don't go west to the lake very often). Anyway…

For this preview, we were each given menus, each of which had different choices. I decided on the Cordon Bleu Benedict, coffee, and fresh squeezed orange juice. We got our drinks and chose a table by one of the window. I loved the view. Aside from the lake, this place has the best view in Conroe. It faces one of the runways, so as you eat, you can watch planes take off and land. Pretty fun. And I don't care for planes. I can't tell a Cessna from spaceship.

My benedict was excellent. The egg was cooked perfectly and had a rich yellow yolk. The hollandaise had a hint of cayenne which I liked. The chicken was flavorful, a little greasy, but still very good. The asparagus was cooked nicely. Nothing needed salt (it seems everywhere I've gone lately the food has needed salt), and I enjoyed every bite. I had a bite of the hubs pancake, and it was good, too. It was thin and kind of eggy, so if you like the thick fluffy pancakes, you'll be disappointed. This one was perfect for me, and they serve it with real maple syrup.

I spoke with someone whom I assume was the manager and he told me they will have a full menu at the Conroe location (take that, doubters). They removed a couple of menu items and will use mahi mahi instead of tuna and will also use mahi in the fish tacos instead of tilapia. And to satisfy the country palate, they added fried chicken and chicken fried steak. Personally, I can't wait to try it and see how it stacks up to other places. Dollars to donuts the gravy will be homemade. Right now, Black Walnut will be open from 7am (or was it 7:30)-3pm starting on January 22 with intentions of opening in the evenings a little later. They will also be adding beer and wine, so I'm looking forward to sitting on the patio, enjoying a nice glass of wine, and watching planes take off.

Overall, the quality of the Conroe location was above what I have come to expect when I visit Black Walnut. I hope they maintain this standard. I can see myself dividing my time between there and The Red Brick Tavern. I'm so glad Conroe has another locally-owned place to have a nice meal. Should you drive from The Bubble to go there? Probably not since there's a Black Walnut IN the bubble, but it would be worth driving down to check it out at least once. If you live in Conroe or the immediate area, it should be added to your list of go-to places. You won't be disappointed.

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About The Author

Kim is a self-proclaimed foodie, and has lived in Montgomery County for the majority of her life. After a multi-year hiatus from writing restaurant reviews, she's recently begun combining her love of food photography with the written word. Right now, you can follow Chewandreview on Instagram, but look for her new blog to launch in February 2014.

Growing up in Houston, Bennigan's was one of those restaurants that I felt was always going to be around. They were a better version of Chili's or TGI Friday's, with all the expected casual dining standards, plus a few signature items. The bar was also a hoppin' happy hour scene, with groups of coworkers unwinding after a hard day at the office.

Over the years, as other restaurants in their segment updated their concepts, Bennigan's stayed pretty much the same. That turned out to be their undoing, because the chain declared bankruptcy in 2008, with most of the stores (including all of the ones in greater Houston) closing shortly thereafter.
I was surprised to hear that Bennigan's was returning to the Woodlands - it would be the second first location to return to the Houston area. They selected a location that has housed several short-lived establishments, most recently Aldo's. The building is on I-45, and was somewhat dark and uninviting.
The new Bennigan's opened their doors last week, and we decided to check them out recently for lunch. Our first impression was a good one; Bennigan's has gutted the building, and the result is much brighter and far more modern.

The Bennigan's dining room
We like how the space was visually divided into different areas - the design is open, but not too open, avoiding the barn-like ambiance that seems to plague many new establishments.
When we've mentioned to friends that we tried the new Bennigan's, we keep getting asked one question, over and over again: "How's the Monte Cristo?" This sweet and savory deep fried sandwich was Bennigan's signature dish, and we couldn't wait to see if it was still as delicious as we remembered.

Monte Cristo at Bennigan's

We're happy to report that the Monte Cristo may be even better than we remembered. Layers of thinly-sliced ham and turkey and American cheese are batter-dipped and deep fried, dusted with powdered sugar, and served with a side of raspberry preserves. The coating was golden brown, delightfully crisp on the outside and tender within, without a hint of greasiness. We approve, although our doctor might not.

But man does not live (long) by Monte Cristo alone, so we sampled some of the other items on the menu. We couldn't resist the Guiness Glazed Bacon burger, a half-pound patty cooked to order (although medium rare was more like medium well, a common problem) and glazed with a Guiness Stout-based sauce, topped with cheddar, thick-cut bacon, and fried onion strings.

Guiness-Glazed Bacon Burger at Bennigan's

Biting into the burger we were first hit by the tangy-sweet flavor of the Guiness glaze; the mild cheddar flavor and the smokiness of the bacon were good counterpoints. The onions added more texture than flavor, but the large patty's juicy beefy flavor came through the melange of toppings. This is a solid burger, and one we'd order again.

A dining companion chose the Irish pot roast, which turned out to be a credible though not memorable version of the classic comfort food. Along with the pot-roasted beef were potatoes, carrots, onions, and a bit of garlic.

Irish Pot Roast at Bennigan's
We were excited to learn of Bennigan's rebirth, and were pleased to see the Woodlands chosen for a  Houston area location. The comfortable atmosphere, friendly and competent service, and well prepared food should pack in the guests looking for a hearty, comfortable meal. The classics are all represented, and they've stood the test of time. We're happy to declare Bennigan's relaunch a successful one, and look forward to returning for another Monte Cristo soon.

Bennigan's | 18450 I-45 South | Shenandoah, TX 77384 | bennigans.com

Bennigan's on Urbanspoon

The opening of a new independently-owned restaurant in the Woodlands is always an exciting thing for us. We look forward to discovering a great new place to enjoy and recommend to our friends and readers.

We were particularly happy to hear about Fielding's Wood Grill, the new project from Cary Attar and chef Edel Goncalves. Cary has a long history in the culinary industry, most recently as founder of Hubbell & Hudson, the organization that operates a gourmet market, a cooking school, and two exceptional restaurants in the Woodlands. Chef Edel opened the Hubbel & Hudson Bistro and the late, lamented Rouge on Westheimer.
Fielding's is Cary's new concept, and it is an ambitious one. It is a cozy, upscale, casual restaurant located on Research Forest near Six Pines, in a small new shopping center. The decor is modern with a rustic twist, and the space is an appealing spot for friends, families, or couples out on a relaxed date.

Housemade is the central theme at Fielding's: Meats are ground in-house, bacon is smoked in-house, bread is baked in-house, ice cream is churned in-house. We applaud this very labor-intensive approach to creating food, and were looking forward to seeing how well Fielding's executes this non-trivial plan.

Cary Attar greets guests at Fielding's Wood Grill
Clever touches are seen all over the space, including something we've never seen before. An iPad bar. Fielding's guests can sit down at one of the iPads and surf the web (we recommend htownchowdown.com as a good starting point) Facetime with friends, or check their e-mail.
iPad Bar at Fielding's Wood Grill
The kitchen at Fielding's is open to the restaurant. Behind the order counter you'll see a glass-front rotisserie, the cooking line as well as other prep areas. To the sides you'll see the grinding room where all the proteins are prepared, and a charcuterie locker, where the housemade bacon is hung to age.
Open Kitchen at Fielding's Wood Grill
The focus at Fielding's is on burgers - both traditional and extremely creative. Everything from a simple hamburger to exotic meats like buffalo and tuna are available.
We stepped up to the counter, and placed our order with the energetic (and well trained) staff member. When I asked for suggestions there were given without hesitation (and they turned out to be spot on.)
For this first visit, we decided to try something on the traditional side. The Smoke burger is Fielding's take on a traditional bacon cheeseburger, albeit an elevated one. We customized ours by removing the egg (we're not big fans of eggs on burgers).
Smoke Burger at Fielding's Wood Grill
What appeared is a very modern, housemade rendition of the classic bacon cheeseburger. Fielding's sources 44 Farms natural Texas black angus, and grinds it in-house. It's topped with house-smoked, wood-grilled bacon, aged Italian provolone, oven-dried tomatoes, grilled onions, shredded iceberg lettuce, and a housemade truffle bacon mustard, all constructed atop a freshly baked milk bun.
The result was delicious. The high-quality 44 Farms angus was soft and lush, with a smooth, almost creamy beefy swagger, oozing with juices. The mild provolone didn't outshine the beef, and the excellent housemade bacon added its smoky counterpoint. The largeish grilled onions added a hint of acidity, and the rich tomato flavor layered upon that. The mustard wasn't overpowering at all, and used its tanginess to tie all of the different tastes together. The smallish milk bun was a good choice; the meat-to-bread ratio was spot on.
We sampled two different types of fries. The house fries were outstanding. Hand cut in house, fried to perfection with a crisp outer layer and a slightly dense, slightly chewy interior, seasoned delicately with a hint of smoky paprika. We dipped them into the truffled bacon mustard, and the result was superb.
Hand Cut Fries at Fielding's Wood Grill
We also tried the truffled fries. Perhaps due to the different technique of preparation these fries were somewhat lighter and airier than the house fries, befitting the aroma of truffle and freshly shaved parmesan. Another excellent fry. Making great hand-cut french fries is not an easy task, but Cary's team has nailed it.
Burgers are clearly the specialty at Fielding's, but one of the other featured items are their milkshakes. They start with housemade ice cream, and the attention to detail is impressive: Fielding's specified large diameter straws that make imbibing these thick shakes less likely to be hernia-inducing.
We sampled the chocolate malt, Madagascar vanilla, and a unique strawberry offering with basil and bits of pretzel. Our favorite was the chocolate malt - a deft hand was used in the proportions, so the malt flavor complemented the housemade chocolate ice cream rather than overpowering it. We enjoyed the vanilla and strawberry shakes as well, and were impressed by the care taken to move these traditional flavors away from the ordinary, without losing what is elemental about each one.
Chocolate Malt at Fielding's Wood Grill
Madagascar Vanilla Shake at Fielding's Wood Grill
Strawberry Shake at Fielding's Wood Grill
All in all we were very impressed by our experience at Fielding's Wood Grill on opening day. Many restaurants aren't ready for prime time when they open their doors, but Cary Attar and his team of professionals has things running very smoothly. We look forward to returning for a follow up visit soon.
Fielding's Wood Grill | 1699 Research Forest, The Woodlands, TX 77380 | Fieldings.com

Fielding's Wood Grill on Urbanspoon

UPDATE: Chef Stone has left Vallone's to pursue other opportunities.

Vallone's, the hot new steakhouse project from the team behind Tony's, has named Jay Stone as its Chef de Cuisine.  Vallone's is a collaboration helmed by Tony's executive chef Grant Gordon and Tony's GM Scott Sulma. Tony Vallone, Houston's legendary restaurateur, is rumored to be consulting on the project as well.

(Tony Vallone has a storied history of discovering and nurturing great culinary talent, including top Houston chefs Mark Cox [owner and executive chef of Mark's], Marco Wiles [owner and executive chef of Da Marco] and Olivier Ciesielski [owner and executive chef of L'Olivier], who all perfected their craft under Tony's watchful eye.)

Chef Jay Stone

Chef Stone was formerly executive chef at Spectrum Catering, and was the driving force behind the Wicked Whisk food truck, cited by Houston Mayor Annise Parker as her favorite food truck.

(He also collaborated with Corkscrew BBQ's pitmaster Will Buckman on the groundbreaking Wicked Corkscrew pop-up experimental dinner, the first to combine the techniques and recipes of a classically trained chef with the award-winning meats of one of Texas's top BBQ joints.)

We've been big fans of Jay's innovative cooking since we first got to sample it, and are looking forward to seeing what he'll produce in collaboration with the consummate culinary professionals of the Vallone organization.

Having Jay Stone and Grant Gordon collaborate in the kitchen reminds me of the friendship (and rivalry) between the two great 20th century artists Pablo Picasso and Henri Matisse. The collaboration and creative tension that can result from having this much culinary talent under one roof promises to make Vallone's one of the city's most exciting kitchens.

We're fans of Black Walnut Cafe, the fast casual restaurant that started in the Woodands and has spread across the Houston area (and is soon coming to Austin and Dallas). One thing we love is the large, eclectic menu - it's a place we're not hesitant to visit with people whose food preferences we don't know.

And the menu is ever-changing. For the next few weeks, Black Walnut will be testing a few new items each week, and soliciting feedback from patrons who try them via a secret website, revealed only to those who try the dishes. We love the idea of getting direct feedback from customers, and what makes it even cooler is that one lucky customer will get the chance to name one of the dishes on the menu! (There's also a $100 gift card involved, which is certainly a good thing.)

We were excited about the opportunity to provide feedback about which items would make the next menu, so we accepted the generous offer to come sample this week's selections.

First up were the pork tacos. They're served street taco style on a sheet of aluminum foil. Of course, being a nice place like the Black Walnut, the foil was on a plate.

A generous portion of pork carnitas was served on warm corn tortillas, topped with shredded lettuce, fresh avocado slices, a bit of red bell pepper, and a mild peppery sauce. Biting into the first one, we enjoyed the smooth, mild flavors. The slight smokiness of the pork carnitas was accented by the creamy avocado and the mild heat from the sauce and peppers. Adding a zing of citrus from the provided lime slice brightened things up.
Next up was the turkey burger. I hear the assembled readers asking "Turkey burger?!?! Have you gone mad?" But I'm willing to sample even slightly disturbing things for science. And for our readers. The turkey burger is served open-faced with a side of Black Walnut's tasty sweet potato fries.

The patty is hand formed from high quality ground turkey, pressed fairly thin, griddled with a nice caramel-colored sear, then topped with swiss cheese and veggies. Biting into this burger was a big surprise... I LIKED IT. The expertly seared turkey patty had a nice savory flavor - the seasonings used were spot on. It didn't taste like a beef hamburger, but it was a very good sandwich that I would gladly order again. And I've never said that about a turkey burger before in my life. Kudos to the chefs at Black Walnut Cafe for doing the impossible.

Last up was an item that I saw, but didn't sample. It's an Eggs Benedict burger.

An English muffin is stacked with a hand-formed griddled beef burger patty, then layered with a poached egg, bacon, and hollandaise sauce. Not being a fan of poached eggs I decided to pass on this one, but it looked well constructed and the hollandaise sauce smelled very good.
We applaud Black Walnut Cafe for this decidedly social approach to vetting new menu items, and we look forward to seeing which of these dishes makes it onto the new menu. (Our vote is for the amazingly good turkey burger, and if it ends up being named the "You Won't Believe It's Turkey Burger" you'll know we won the contest.)
These dishes are available for tasting for a limited time, but will be replaced with other new tasting options each week. We plan to work our way through each week's offerings, and would love to hear from our readers as they sample these brand new creations.
Black Walnut Cafe | Several Locations

There's a certain unique appeal to an upscale beachside resort. The sun, the sand, and the tropical breeze combine to form a relaxing backdrop for doing absolutely nothing... but doing it in style. Here in the Woodlands, we've got plenty of sun, occasional breezes, but no sand to speak of.

But what we do have is the only Tommy Bahama outpost in Texas.

Tommy Bahama is a beach resort lifestyle brand, offering casual clothing, swimwear, accessories, and more. Basically everything you'd need for a quick trip to St. Maarten. They also operate a group of restaurants at a dozen or so of their resort locations, including the prime spot on Market Street overlooking the central park.

Inside the building is the clothing boutique, a busy bar, and a meandering restaurant complete with a shaded patio overlooking dancing water fountains. You'll find an energetic crowd of well dressed locals relaxing, sipping mojitos, and enjoying the resort-style setting.

The scene is definitely upscale and very engaging, but we were skeptical about the food. We'd visited shortly after the restaurant opened, and were distinctly underwhelmed by the offerings. But we'd heard rumors of a new chef running the kitchen, so it was time to reevaluate.

A recent balmy summer evening seemed like the perfect time to find out if the kitchen had upped its game to keep up with the hopping bar. So we donned our favorite tropical resort-wear and headed down to Market Street.

We were greeted by an elegant young hostess who apologized for a half-hour wait. After about ten minutes we were shown to our table. We perused the drink menu, wanting to get fully into the tropical resort spirit. Many of the drinks were enticing, with interesting ingredients that invoked memories of the islands. Looking around, it appeared that the de rigueur libation was indeed the mojito, a favorite of ours.

Our energetic waiter confirmed that the mojitos were not only popular but were very good, so we followed his lead. We placed our dinner order, and watched the sunset through the louvered windows.

In short order our appetizer appeared. We'd sampled this appetizer a while back at a Market Street restaurant tour, and our remembrance was very positive. A generous disk of goat cheese was encrusted with chopped macadamia nuts, drizzled with a soy glaze, and served over a rustic mango salsa.

The appetizer was as good as we remembered - the lush, creamy goat cheese was complemented by the sweetness of the fresh mango, and the soy provided a subtly salty counterpoint. The appetizer was devoured in short order, and it took great restraint not to order another one. But our entrees were on the way.

We were intrigued by the parmesan-encrusted (Tommy Bahama is big on encrusting) chicken. It was thematically served in a seaside diorama complete with a mashed potato beach, green bean rushes, and the casually landed encrusted chicken breast, the slightly spicy red pepper cream sauce lapping gently at the shore.

Doing our best impression of a resortwear-garbed Godzilla, we dug into the dish, and were pleased with the restrained, surprisingly complex flavors. The red pepper cream sauce was a well conceived adjutant to the encrusted chicken, adding just a hit of bite to the moist, tender chicken and the barely crispy toasted parmesan.

Tropical resorts are about indulgence, and we found an old-style indulgence on the daily menu. Steak Diane is something we've not seen on a restaurant menu in years. We were drawn to this classic dish, and wanted to see how Tommy Bahama's kitchen styled their interpretation.

We believe that classics become so for a reason, and disagree with critics who deride a restaurant for not jumping on the food trends of the moment. The nicely marbled strip steak was cooked as requested (medium rare, as we prefer) and topped with the traditional black pepper and garlic. Rather than cooking it in butter, a smoothly buttery/cream sauce featured lump crabmeat was spread over half the steak, giving us just enough of the essence of the sea to suit the tropical setting.

In the past, we'd dismissed Tommy Bahama as being strong on scene and weak in the kitchen. If this visit was any indication, we had severely underestimated the establishment's talented chefs. We're looking forward to a return to Tommy Bahama to explore the rest of the menu.

Tommy Bahama | 9595 Six Pines Road | The Woodlands | 281-292-8669

Tommy Bahama's Restaurant & Bar on Urbanspoon

The Woodlands keeps growing, expanding west from I-45. Woodlands Parkway is currently over nine miles long, running through the heart of the community. And we're finally witnessing the restaurant scene expand slowly backwards. No longer must a diner endure a prefabricated meal from a generic chain restaurant in the newer areas of the Woodlands. While the Waterway and Market Street areas are still the epicenter of dining in the Woodlands, interesting new restaurants are opening further away from the "downtown" area.

A case in point is the new Blue Mug Cafe. It's an new venture from some established pros (The Altus culinary group). It's located at Woodlands Parkway and FM 2978 - about as far away from I-45 as you can be and still be in the Woodlands proper.

The Blue Mug has been open for about a week, and locals have already flocked to check it out. We've visited three times, and each time has found the comfortable dining room nearly filled to capacity. There's a buzzing energy about the place as friends, couples, and families chow down on the upscale renditions of American comfort food.

(Since the restaurant just opened, this isn't a full review, but rather a first look. We'll follow up later with a full review of the Blue Mug Cafe.)

We've visited during the day, so we've focused our explorations on the sandwiches. First up is the Capone, an Italian cold cut sandwich featuring spicy Cajun turnkey, honey ham, hard salami, and provolone served between two gigantic grilled slices of crusty Italian bread. This is a huge sandwich; I devoured half and was fully sated.

The Capone at the Blue Mug Cafe

Next up is an offering that appears to be on its way to becoming a guest favorite: Jefe's Pot Roast Grilled Cheese. On two slightly more modest slices of the grilled crusty Italian loaf is piled a small mountain of Angus pot roast dressed with a subtle apricot BBQ sauce. Melty cheddar cheese is oozing atop the beef, and the result is slightly messy, rather delicious, and incredibly filling. If you order this at lunch time, you will leave very happy, but in need of a nap.

Jefe's Pot Roast Grilled Cheese

We've not explored other areas of the menu (yet) but are intrigued by a few of the entrees: A tequila lime chicken pasta, served with homemade tomatillo sauce and a seductive chipotle and apricot meatloaf both caught our eye. We observed a mammoth hot fudge sundae (called, logically enough "Sinatra's Mammoth Hot Fudge Sundae") roll out of the kitchen, and concluded that it was easily enough for a family of four. Blue Mug Cafe is not stingy with its portions.

We've also heard very good things about breakfast at the Blue Mug Cafe. They open at 6am, and in-the-know commuters are being drawn in to such creative offerings as sweet potato pancakes, bruléed French Toast, and other American and Latin-influenced breakfasts. We can't wait to sample them.

Service at this fast casual establishment is friendly, and the kitchen is finding its rhythm and getting food to the table in reasonable time. The dining room is comfortable and family friendly, and a glass divider separates it from the bar area, which is already becoming a happy hour hotspot for this part of the Woodlands.

An attractive patio area wraps around the front and side of the building, and a modern pergola provides plenty of shade.  Ample parking makes the visits easy, too.

For a week-old restaurant, things were running incredibly smoothly. We expect small bobbles at this point (you should, too) but we were pleasantly surprised by the staff's execution. We've enjoyed our visits to this promising new restaurant. We'll be back.

Blue Mug Cafe | 30420 FM 2978, The Woodlands, Texas 77382 | 281-292-2583 | BlueMugCafe.com

Blue Mug Cafe on Urbanspoon

One of the ongoing battles I hear in the food community is whether one has to stay ITL (Inside The Loop, aka Loop 610 around central Houston) in order to enjoy great food.  Historically, that's where Houston's elite lived, and and it's where Houston's best restaurants were located.

(A quibble: At the time, Tony's was located OTL (Outside The Loop) near the Galleria, and Houstonians gladly braved the dragons of South Post Oak to dine there, but that's a fact that's conveniently overlooked.)

Now that the Houston metropolitan area extends from Sugar Land to the Woodlands, the concept of staying ITL seems rather quaint.  The Woodlands in particular is becoming a dining destinations, with restaurants as varied as Capri Pasta, Corkscrew BBQ and Crust Pizza calling the Woodlands home.  These casual spots compare favorably to any place in their respective categories, and all have garnered a loyal following.

But what about a high end, chef driven restaurant, scouring the earth for amazing ingredients, and putting together unique creations?  Surely places like this are only found ITL.

Challenging this conventional wisdom is Hubbell & Hudson Bistro, the upscale-yet-comfortable restaurant attached to Hubbell & Hudson Market, located at the Woodlands Waterway.  Hubbell & Hudson has become the Woodlands epicenter for all things food, with a superb high-end market, a Viking cooking school, a well regarded catering operation, and the Bistro.

Several months back the Bistro elevated Austin Simmons to the position of executive chef, and this talented man has been gradually putting his mark on the menu.  Simmons first gained notoriety in the Woodlands as sous chef at Tesar's Modern, being elevated to co-executive chef (with Jeromy Robison) at Tesar's when John Tesar parted ways with his eponymous establishment.  When Tesar's imploded, Chef Robison ended up at La Colombe D'or in Houston, and later at Uchi in Austin.  Fortunately for the Woodlands, Hubbell & Hudsons scooped up Chef Simmons and soon promoted him to Executive Chef.

We've been fans of Chef Simmons's cooking ever since we sampled his creations at Tesar's, and have enjoyed the work he has been doing at Hubbell.  For those who've never visited, Hubbell & Hudson Market scours the world for unique ingredients to offer to gourmets, and Chef Austin has leveraged this purchasing expertise to secure ingredients for his kitchen.  He recently invited us to sample several of his creations for the new fall menu.

First up is the Crab Fritter, a unique spin on the crab cake.  A healthy portion of lump crabmeat is accented with marinated tomatoes, mushrooms and asparagus, and it's finished with a jaunty ginger vinaigrette.  Absent is the filler that often overwhelms pedestrian crabcakes, and the result was terrific -

Crab Fritter at Hubbell & Hudson Bistro

Chef Simmons then presented his ricotta ravioli.  Created entirely in-house (housemade pastas are a new focus at Hubbell & Hudson, and one we applaud) the al dente pasta is pillowed with slightly sweet ricotta, and sauced with an intriguing soy-orange reduction, fennel pollen tomato compote, and topped with crispy prosciutto di parma.  This past fused Italian and Asian influences expertly, and really showcased Chef Simmons's deft touch.

Ricotta Ravioli at Hubbell & Hudson Bistro

Next up is a fascinating dish, Chili Rubbed Pork Tenderloin.  A generous slab of fork-tender pork tenderloin is rubbed with a mild chili seasoning, and served over hand-rolled cous cous and tangy peach chutney.  Drizzled on the pork was a complex Moroccan jus - I detected hints of nutmeg, cumin, cinnamon, and several other flavors that I couldn't isolate, but greatly enjoyed.

Chili-rubbed Pork Tenderloin at Hubbell & Hudson Bistro

I received an eye-opening surprise when I bit into the fried vegetable served with the tenderloin.  The sharp, fresh flavor of pickled okra burst forth from the crispy breading, an unexpected flavor that paired masterfully with the earthy pork.  This is an incredibly successful dish, and one that I hope remains on the menu for a long time.

I didn't really have room for dessert at this point, but I've learned never to refuse the suggestions of a chef as talented as Austin Simmons.  The waiter whisked out a unique pie - an apple / almond crumble. French vanilla gelato topped a slice of heaven - a dense pastry crust with rustic apple filling, a cinnamon crumble upper layer, and a hint of rum-spiked almond cream.

Apple Almond Crumble at Hubbell & Hudson Bistro

Chef Simmons's new creations are demonstrating a mastery of complexity and a sense of focus and pairing that we've rarely seen.  I believe that he is one of the upper echelon of chefs working in Texas today, and I look forward to sampling future examples of his superlative work.

Hubbell & Hudson Bistro | 24 Waterway Ave | The Woodlands 77380 | 281-203-5641
HubbellAndHudson.com

Hubbell & Hudson Market & Bistro on Urbanspoon

Growing up, I enjoyed burgers, but like many teenagers, considered them to all be pretty much the same.  Only when I moved up to Austin to attend UT did I begin to appreciate the differences between a good burger and truly exceptional one.  And on my frequent visits back to Houston, I'd often crave a burger.

On one trip, I was fortunate enough to stumble into the then-new Beck's Prime, and I realized I had found a real Houston treasure.  Beck's is a chain, but it's locally owned and run; the opposite of an impersonal franchise.  And the burgers - thick, juicy, with quality ingredients and the mesquite-charred flavor that was anything but mundane.  Beck's became my go-to burger place, and to this day remains my benchmark for an excellent burger.

I realized that I'd not visited Beck's in months, and thought it would be the perfect way to kick of National Burger Month.  I met fellow burger aficionado Kerry Stessell (of Hot Line Pepper Products fame) at the scenic Woodlands location, ordered at the counter, and grabbed a table.

Dining Room at Beck's Prime

In short order our burgers appeared.  I went with the classic - a simple cheeseburger.  It's a favorite of mine; the fresh veggies and American cheese compliment rather than overpower the lush mesquite flavor of the beef, and the freshly baked bun serves as a foundation to this formidable burger.

Cheeseburger at Becks' Prime

My companion ordered one of Beck's signature options, Bill's Burger.  It adds cheddar cheese, grilled onions, thick-cut bacon, and special Bill's sauce to the Beck's formula.  Here the sass of the grilled onions and the slight sweetness of the bacon combine with the mesquite-tinged beef to create a very satisfying combination.

Bill's Burger at Beck's Prime

Beck's also offers a formidable ahi tuna sandwich among it's non-burger offerings.  Heck, you can even get your choice of prime steaks... through the drive-through window.

A great burger or a prime steak through a drive-through window?  It's things like this that make Beck's Prime unique, and distinctly Houston.  It was a perfect way to kick of National Burger Month, and it's one of the best burgers in town.

Becks Prime (The Woodlands) on Urbanspoon

Houston has a new celebrity restaurant opening on the southwest side, and today is the grand opening.
Cherie Johnson (Photo: IMDB)

You may know Cherie Johnson, best known for her roles on situation comedies such as Punky Brewster, Family Matters, The Parkers and her leading role in the movie I Do.I Did.  Ms. Johnson is now ready to make a name for herself as restaurateur. She has enlisted the help of close friend Janice Wright, founder of Houston 411 Magazine and Kay Matthews with Extraordinary Cakes. 

These women entrepreneurs are opening Datt's It Restaurant today (March 26, 2012) in a developmentally challenged and underserved area in southwest Houston. Cherie, Janice & Kay believe that by opening the restaurant will address a need for more restaurant establishments in the area. Additionally, the trio expects to increase employment, and Ms. Johnson ability to attract celebrity interest in the project may spur further economic development in the area.
"Living in Los Angeles has allowed me to witness what happens when entrepreneurs realize the opportunity and invest in underdeveloped and otherwise forgotten areas in a city," said Ms. Johnson.  The group has also sought and received guidance of Houston and Atlanta businessman Toney Means.

"These entrepreneurs fill the void in public interests in investing in these areas either from apathy or lack of available funds" stated Mr. Means. "I believe these ladies have the recipe for success in this venture and in future opportunities. This belief has led me and my investment group to support their activities" continued Means. 

Datt's It will feature American fare such as burgers, hot dogs, fish and chicken and on weekends will feature Saturday breakfast and a Sunday brunch. The restaurant will begin live music on Friday and Saturday nights beginning May. The hours of operation are 10am to 10pm on Monday through Thursday. Friday 10am to 1am. Saturday hours are 8am to 1am and finally Sunday from 10am to 6pm. The restaurant is located at 10101 Bissonnet St Houston Texas, 77036. Cherie, Janice & Kay plan additional ventures in underserved neighborhoods in Houston and other Metropolitan areas.

We look forward to checking it out.

Datt's It | 10101 Bissonnet | Houston 77036

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