news Archives - HTownChowDown

Gino's East, the renowned Chicago pizzeria, is in the process of opening it's first location outside of Illinois. They ran into a big problem, and RC Gallegos, owner of RC's NYC Pizza, an established pizzeria located near the new restaurant, stepped in to save the day.

Gino's East was in the process of training the staff for the grand opening when their huge Hobart mixer died. Almost every pizzeria has a Hobart; it's used to mix the pizza dough, and without one, you're not going to make dough in commercial qualities. Repairs for these big machines are neither fast nor cheap, and Gino's East was facing days of downtime, jeopardizing the opening.

A broken Hobart Mixer

Phil Nicosia, owner of Pallotta's Italian Grill, describes what happened:

"They (Gino's East) were having issues with their dough mixer and RC let them come over to his place a borrow his and prep their dough in his place. He also set them up with local vendors and repair guys to help with the issues they had. I gotta say, that is pretty awesome of him! Whether he serves deep dish pizza or not, they are direct competition and he stepped up and helped them out of a huge bind. THAT'S what supporting local and being a good business person is all about! Hats off to RC!"

To us at HTownChowDown, this is a great example of the type of act the world needs to hear about.

RC Gallegos, owner of RC's NYC Pizza

RC's Pizza is the type of business that is a valuable member of the community; if you've not been lately, go enjoy a great NYC-style pizza and thank RC for doing what he does. They have locations in Kingwood and the Woodlands area.

Are you ready for a disaster? The next hurricane to hit the Houston area, or some other event?

In the aftermath of Hurricane Ike, many parts of our area were without power for days. It could happen again. Learn how to prepare for a disaster, and how to make the most of the non-perishable foods to keep on hand in your emergency kit.

Celebrity chefs, including David Grossman (Fusion Taco), Jonathan Jones (El Big Bad), Travis Lenig (Liberty Kitchen & Oysterette), Kate McLean (Tony's), and Kevin Naderi (Roost, Lilo & Ella) will be on hand to compete to create the best dish from the non-perishable foods typically found in a disaster preparedness kit.

Media judges (including yours truly) will select a winner based on taste, creativity, and presentation.

But this event offers even more than the cook-off: Examples of emergency response equipment, disaster preparedness information, and exciting giveaways, including free picnic blankets for the first 50 attendees.

Saturday, September 20, 2014

11am - 12:30pm

Market Square Park (Downtown Houston)

301 Milam St.

(map)

Come join us. What you learn may save your life, or at least help you survive in style.

The Woodlands has a reputation for chain restaurants. And while that reputation isn't totally deserved, it does have some merit. For every great independent out here, like Hubbell & Hudson Bistro, Republic Grill, Pallotta's, or Fielding's, there are five restaurants owned and managed from afar.

So we were particularly excited to attend the recent Chingu Preview Popup, hosted by Chef Jay Stone. Jay is an incredibly talented chef, and we've been fans of his cooking ever since he convinced us that peanut butter and jalapeño jam make sense on a burger, at the late, lamented Wicked Whisk food truck.

The event is a preview for the Chingu restaurant concept that Stone has been developing to bring to the Woodlands area. It's being funded via Kickstarter, and I encourage all foodies to support this talented chef. And the pledges represent very good values; anything from $20 worth of food and a t-shirt for $20 to an entire catered meal for a large group.

For this event, Jay prepared several of his Korean-influenced American comfort food dishes that will appear at Chingu. First up was one that has become legendary around here: Korean fried chicken.

Served with sides of Korean vegetables (including a superb kimchi and excellent spicy housemade pickles) this chicken was perfectly prepared; moist, tender and encrusted with a mildly spicy, beautifully crispy breading. Everyone raved about the chicken; it was a real crowd pleaser.

Next up was another dish that we were anticipating with great interest; Jay's spicy short ribs.

Nicely balanced between beefy, tangy, slightly sweet, and moderately spicy, this was perhaps my favorite dish of the night.

Next up is the old Korean favorite, poutine. OK, poutine is Canadian, not Korean, but Jay puts a distinctively Eastern spin on this north-of-the-border cult favorite.

Poutine is rarely spicy, but this version is, and it adds a new dimension to the dish. Normally we don't think of poutine as an entree, but this one was hearty and filling.

Being a pop-up event at a venue without a liquor license, several enterprising foodies improvised. Growlers of craft beer were brought over from the new local favorite Hop Scholar, and the beer nerds present seemed very pleased with the pairing.

Other foodies brought bottles of wine, and very stylish disposable aperitif glasses. We are in the Woodlands, after all.

Want to check out this unique and delicious Korean-influenced comfort food? Right now, you can't. But if you support Jay Stone's Kickstarter project, you'll help him open up Chingu as a venue where this food can be devoured on a daily basis.

C'mon, foodies. You say you want more non-chain, chef-driven restaurants. It's time to put up, or shut up.

A few days ago my phone rang. Caller unknown. I answered. "Lake Conroe. I know a guy out there. He makes great hero. Like in the old neighborhood" the caller said, in an unmistakable Brooklyn accent. Then he hung up. Could this lead be worth following up?

I've always been a fan of what I think of as Houston-style po boy sandwiches. A long, slightly crusty baguette filled with Italian meats, cheeses, and some sort of spread. The iconic version was created by Antone's, the late, lamented Houston chain of imported food shops. But Antone's sold out a long time ago; the family-owned locations now a memory, and the remaining franchised stores a sad shadow of what the original locations used to be. Worthy competitors like Andros' are gone, too. And while I enjoy the Louisiana-style seafood or roast beef po boys, they're a totally different sandwich.

A sunny Saturday morning found us cruising out to Highway 105, in the convertible with the top down, in search of this elusive deli. Almost to Montgomery, across from the entrance to April Sound in a small strip center, we noticed a sign that resembled the Italian flag. A quick left turn brought us to the parking lot for Tony's Deli, a charming little delicatessen that looks like it might belong on a side street in Brooklyn.

Stepping inside, we were immediately impressed by the busy yet cozy feel of the deli. Items were piled up, fresh food was on the counter for sale, and meats and cheeses were proudly displayed in the refrigerated case.

Craving a traditional Italian po boy, we browsed the menu. Sandwiches are named after prominent Italian-Americans: Sinatra, Pacino, Deniro, Danza, and many others were in attendance. We zeroed in on the Stallone, featuring capocolla, salami, ham, provolone and house made pesto. After a quick wait, it appeared.

This sandwich is substantial. Approximately a foot long, and stuffed with generous portions of the meats, cheeses, and veggies selected, slathered with a schmear of tart pesto. Biting into it was like a quick trip to NYC; the bread was chewy but not tough, and the meats had a bright, fresh flavor. (We later learned that Tony's uses Dietz & Watson meats exclusively, a decision we applaud.)

This, my friends, is a taste of Brooklyn in Montgomery county. A New York City Italian-style po boy from a small shop west of Conroe near the lake. How is this possible?

The answer is Tony Nicoletta, the transplanted New Yorker who could be straight from central casting for a Sopranos episode. But Nicoletta's business dealings are far more aboveboard. Born in Brooklyn, this ex-Marine attended culinary school in Hyde Park, and has owned a number of restaurants in the New York area. His years of experience are obvious in the food he hand crafts; this isn't a sandwich thrown together by a teenaged "sandwich artist" - it is the work of a chef whose chosen palette is the Italian po boy.

Tony Nicoletta is the real deal, and his sandwiches are both authentic and outstanding. We've often bemoaned the lack of good food near Lake Conroe, but we're happy to report that our new favorite Italian sandwich shop is open for business. Think you're gonna find a better Italian po boy anywhere near here?

As Tony would say, "Fuggedaboutit."

Yes sir. We'll be back. Often.

Tony's Deli | 16283 Texas 105 | Montgomery, Texas | 507-743-0535

Houston’s Texas Land & Cattle Restaurants to Host

Dine-In Day on Sunday, July 20, for Cassidy Stay Fund

Premium steakhouse will donate 15% of net sales to family of Spring shooting victim

HOUSTON (July 16, 2014) – Texas Land & Cattle's four Houston-area restaurants will donate 15 percent of their net sales on Sunday, July 20, to the Cassidy Stay Fund (http://www.gofundme.com/bbh9go). The fund was established after six members of Stay’s family were shot and killed in their Spring home on July 9.

“The Stays were regular visitors to our Willowbrook Mall location on holidays, so this senseless tragedy really hit home for us,” said Chris Jones, executive general manager of three of the four local TXLC restaurants. “All of us in the Houston area are determined to do whatever we can to honor their memory and support Cassidy.”

What: Texas Land & Cattle Dine-In Day for Cassidy Stay

When: Sunday, July 20, 2014; 11 a.m. – 10 p.m.

Where: Texas Land & Cattle – Houston Restaurants

· 12313 Katy Freeway (I-10 & Dairy Ashford)

· 11900 Dickinson Rd. (I-45S & Beltway 8, exit Fuqua, next to Home Depot)

· 8015 W. FM 1960 (FM 1960 & 249, across from Willowbrook Mall)

· 12710 US 59 South (Stafford - Hwy 59 South & Kirkwood, in the Fountains Shopping Center)

ABOUT TEXAS LAND & CATTLE

Plano-based Texas Land & Cattle is a popular restaurant chain noted for its unique “Texas Craft Dining” experience. Renowned for its premium steaks sourced exclusively from Hartley Ranch in Stephenville, TX, as well as a Texas-inspired menu of traditional favorites, the brand offers premium dining quality and service at casual dining prices. The company also owns and operates the Lone Star Steakhouse chain, America’s trusted brand for quality Texas-style dining delivered with a Texas-sized value. For the location nearest you, visit txlc.com.

Starting a restaurant is a risky venture. Even proven concepts from established operators carry a great deal of risk. 60% of all restaurants fail in the first five years. So getting investors can be tricky, and restaurateurs often give up a great deal of control to the money guys in order to gain financing.

So what is a talented young chef with a vision to do? If it's 2014, and the chef is Jay Stone (of Wicked Whisk, Vallone's, and Jasper's fame) you take your idea to Kickstarter, the on-line marketplace that funds hot new ideas.

Kickstarter is a successful online phenomenon that's funded everything from the Pebble smart watch to the new Veronica Mars move. If you've got a great idea and you can present it well, Kickstarter is a good way to raise capital.

Chef Stone brings serious talent to the table. His cuisine has always drawn both popular and critical acclaim. Ever since we first sampled his cooking at the Wicked Whisk food truck, we were unabashed fans.

Houston mayor Annise Parker called Jay's Wicked Whisk her favorite food truck, and it's one that we miss very much. At a recent wine dinner at Jasper's, Chef Stone's dishes were the hits of the evening, and the popup events he's hosted with Will Buckman at Corkscrew BBQ all sell out within hours of being announced.

Chef Stone has the skills. We believe that the concept of New American comfort food with a Korean twist is one that will resonate well with Texans. So what is Chingu? In his words:

"Chingu has been my brainchild for quite some time and has evolved as I grew as a professional cook. After hosting pop-up dinners, food truck stops and collaborating with other local industry folk it came to me that this is what cooking is all about. Having fun, doing what you love and meeting great people along the way. Chingu means "Friend" in the Korean language and it represents my project perfectly.

"The Korean inspired fare will touch on American and Southern classics and be approachable by a wide audience. Korean Fried Chicken and Biscuits, Braised Beef Cheeks with Gochujang Mashed Potatoes and several varieties of In-House Fermented Kimchi will be menu staples. "Redefining Comfort Food" as I like to say."

Chef Stone has a clever strategy for his physical facility: He plans to start with a food truck, keeping his costs low and his location flexible. He'll then transition to a brick-and-mortar building when the time is right.

We're excited about Chingu, and urge our followers to support this exciting project. You can get onboard for as little as $5, but check out the larger pledges. They include generous rewards, up to a catered lunch or dinner for 15 guests at a bargain price.

Chingu on Kickstarter.

There's a new movie opening at the end of the week, and it's one that will appeal to foodies. And we have a special offer for our loyal readers.

We're excited to offer our readers passes to an exclusive sneak preview of the movie Chef, starring Jon Favreau, Robert Downey Jr., Sofia Vergara, Scarlett Johansson, and Dustin Hoffman.

The preview will be held at Edwards Greenway Grand Palace at 7pm on Wednesday, May 21. The film opens to the public the following friday.

Passes are limited, and can be downloaded via this link.

Please arrive at the theater early; pass holders will be admitted first come, first serve. (More passes than seats are typically issued to make sure the theater is full.)

We were saddened to hear of the closing of the venerable b4-u-eat.com website, one of the oldest food review sites covering Houston since the mid-90's. They'd survived the rise of Citysearch and Yelp, and continued with their bare-bones format and ad-free approach.

Thanks for all your hard work, guys. You'll be missed.

Update: More Information!

WHAT: The 2nd Annual Houston Barbecue Festival will celebrate and recognize what is unique about Houston barbecue. Specifically, we want to:

Recognize the talent, hard work, and dedication of the owners and pitmasters that make Houston barbecue great.
Make the citizens of Houston (and Texas, and the U.S., etc.) aware of the long history of barbecue here and that the quality of Houston barbecue is comparable to other regional styles of barbecue.
Make Houstonians true connoisseurs of barbecue by offering samples of great barbecue so they can choose to patronize those barbecue joints committed to only the highest quality of barbecue.
Celebrate the diversity of Houston barbecue by including the many styles of barbecue found here.

WHEN: Sunday, April 6th, 2014 from 1:00-5:00pm. VIP Admission at 12pm.

WHERE: Reliant Park, Purple Lot. Parking entrance on South Main Street.

COST: General Admission ($50) includes entry into the festival and unlimited sample portions from each participating Houston barbecue joint. VIP Admission ($90) includes entry into the festival one hour early (at noon) and unlimited sample portions from each participating Houston barbecue joint. A T-shirt and one (1) drink ticket are also included. To ensure a quality event for everyone involved, ticket sales are limited. All tickets sold in advance, online at http://houbbq.com. No ticket sales at the door. A bar (beer and wine) and live music will also be included.

About the Houston Barbecue Festival
In its second year, the Houston Barbecue Festival will build on the success of the inaugural festival by including more Houston barbecue joints for a larger audience of Houston barbecue lovers. Expecting 20-24 barbecue joints and 2000-3000 guests, the event has moved to Reliant Park, one of the most prestigious and recognizable event venues in Houston.

This year's festival will feature most, if not all, of last year's list of the who's who of Houston's best barbecue. Currently confirmed are: Blake’s BBQ, The Brisket House, Brooks’ Place BBQ, CorkScrew BBQ, Fainmous BBQ, Gatlin’s BBQ, Gerardo’s, Killen's BBQ, Lenox Bar-B-Que, Pizzitola’s Bar-B-Cue, Ray’s BBQ Shack, and Tin Roof BBQ.

Additionally, the festival will include a few newcomers to the Houston barbecue scene: Feges BBQ, Oak Leaf Smokehouse, and Pappa Charlie's Barbeque. Baker's Ribs, a veteran of the Houston barbecue scene, will also be a new participant this year.

Also new for 2014 will be a lineup of select out-of-town barbecue guests who will be rolling into Houston to showcase their barbecue side-by-side with Houston's best. More details on this at a later date.

Additionally, staff from Texas A&M University's BBQ Genius Counter will be answering attendees' questions about all things barbecue, backyard or otherwise.

Returning as a founding sponsor, Texas Original Pits will have a selection of their Houston-made smokers, grills, and fire pits for sale.

Charitable Partner
The Houston Barbecue Festival has partnered with Vita-Living, Inc., a 501(c)(3) nonprofit agency in Houston, Texas that has supported people with disabilities for over 30 years. They currently serve almost 500 clients in seven counties through their residential, case management and foster companion care services. Vita-Living is recognized as a leading proponent of integrated community living and an expert in the care of individuals with complex disabilities and behavioral challenges.

"We were looking for a partner in an under-served charitable area," explained Chris Reid, festival organizer. "Public funding for care of those with disabilities has decreased considerably in recent years. So, on behalf of the Houston Barbecue Festival staff, restaurants, volunteers, and sponsors, we are happy to contribute a portion of all tickets sales and sponsorships to help Vita-Living in this important mission."

The needs of Vita-Living’s clients will not go away. They continue to be vulnerable throughout their lives and require lifelong services. For that reason, 88 cents out of every dollar donated to the agency goes towards the lifelong care of Houstonians with disabilities.

"I'm so happy that Vita-Living can support the local flavor of barbecue in this great city," said Jillian Day, Director of Development at Vita-Living. "We're very grateful for the opportunity to partner with another organization that represents the best of what this city offers; namely, opportunity and innovation. It will also be a great way to recognize our volunteers since everyone loves great food."

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OK, BBQ fans. The event you've been waiting for is coming. The second annual Houston BBQ Festival is on its way, and tickets go on sale February 17.

The event will be held on Sunday, April 6, from 1pm to 5pm at Reliant Park.

The new venue for the festival is Reliant Park, which will allow a bit more elbow room - the 2013 inaugural festival attracted huge crowds and tested the capacity of the venue.

Scene from 2013 Houston BBQ Festival

The 2014 lineup hasn't been announced, but participating in the 2013 festival were Blake's BBQ, The Brisket House, Brooks' Place BBQ, Burns BBQ, Corkscrew BBQ, Fainmous BBQ, Gary Burns Old Fashioned Pit BBQ, Gatlin's BBQ, Gerardo's, Killen's BBQ, Lenox Bar-B-Que, Pizzitola's Bar-B-Cue, Ray's BBQ Shack, Tin Roof BBQ, and Virgie's BBQ.

If you attended the 2013 festival, keep an eye on your e-mail: Rumor has it that a special offer for early tickets (at a discount!) will be sent to 2013 participants.

For more details, keep an eye on the official festival website.

As our readers know, Houston's vibrant food scene isn't limited to Tex-Mex, BBQ, and burgers. As our nation's most multicultural city, dining options span the list from African to Vietnamese, with pretty much everything in between.

And Vietnamese is a big deal here. Houston is home to one of the nation's largest Vietnamese communities, and these immigrants have brought the delicious foods of their culture along with them. Vietnamese restaurants thrive in Houston, and range from tiny mom-and-pop pho shops to thriving local chains like Kim Son.

Imagine our surprise when we got a note from Houston's home-grown upscale burger empire, Beck's Prime, talking about the Banh Mi sandwich they were adding to their menu. We received a generous invitation to visit any of the Beck's locations and sample this interesting new offering (along with a couple of others).

Burgers and Banh Mi. If that's not 21st century Houston casual dining, I don't know what is. But we had to wonder how good a Beck's Prime banh mi would be. To determine that, we put together a crack tasting team and ventured over to the Woodands' own Beck's Prime location.

Befitting this multicultural offering was our multicultural team, consisting of your humble editor and real estate guru / celebrity foodie Huy Dang, the man behind the stunning @uberbites Instagram account. His knowledge of Vietnamese cuisine far exceeds mine, and he has a very keen palate. He's also a sharp dresser, adding a badly needed touch of class to our dining party.

On a blustery February at noon we converged on Beck's Prime on Grogan's Mill in the Woodlands, skillfully avoiding the road construction that rendered the parking lot all but inaccessible. Even with the construction Beck's was doing a strong lunch business. Woodlands residents know their burgers, and Beck's are among the best. But we weren't here for the burgers.

Beck's staff demonstrated their usual flawless hospitality, and we ordered and grabbed a table. In short order the food came out. Front and center was the new banh mi.

Banh Mi at Beck's Prime

No, this is not your Aunt Thuy's banh mi. The traditional french loaf is replaced with one of Beck's signature egg buns, the fatty mystery pork usually found has been replaced with lean, chargrilled, generously-sliced pork sirloin, and the vegetables were crispy, very fresh, and freshly cut.

Biting into the sandwich revealed the bright, sharp flavor profile that defines the best banh mi. But the textures were very different. The rich egg bun didn't have the traditional chewy mouthfeel of french bread. The pork flavor was more prominent than in a more pedestrian banh mi, and a gentle kick of sriracha brought a garlicky heat to the sharp tang of the onions, cilantro, and jalapeño.

The result is a very good sandwich, although it's far from a traditional banh mi. Huy confirmed that Beck's had altered the traditional components, but he approved of the result, and nary a scrap of banh mi was to be found on either of our plates at the conclusion of the meal.

The second offering we sampled was another new pork sandwich from Beck's: Hickory Prime Pork. A far more traditional sandwich, it included the excellent sliced pork sirloin, pickles, onions, and Beck's house made hickory BBQ sauce.

This riff on the classic BBQ pork sandwich was much more traditional. The hickory BBQ sauce accented the rich pork flavor, and the classic pickle/onion accoutrements made for a very familiar sandwich. Our only beef (no pun intended) with this sandwich was the mildness of the sauce - a smidgen more heat (or a lot more heat, if you prefer weapons-grade sauces as Huy does) would bring this good sandwich to the next level.

All in all we were impressed by these new offerings from Beck's Prime. Over the years Beck's has offered not only some of the city's best burgers, but also very good non-burger offerings for those who weren't in the mood for mesquite-grilled ground beef. These new items continue that winning formula, and we predict that they'll both be popular all across Houston.

Beck's Prime | Locations all around town