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4 Culinary Journeys

Ray Dennison and Robin Barr Sussman | June 30, 2017 | Feature Features

The 50 finest things happening in Houston's food scene right now.
BCN Taste and Tradition

BCN Taste and Tradition
Spanish chef Luis Roger, inspired by the traditional and avant-garde gastronomic scenes of his hometown, Barcelona, continues to craft some of our city’s finest menus. Tasting menus are available or you can explore a la carte. Steamed mussels with leeks and Iberico ham, and a soup of green peas with artichokes and fresh mint make for great starters. From the sea comes lobster with paella, and from land comes a suckling Iberico pig in plums. 4210 Roseland St., 832.834.3411

Potente
Chef Danny Trace helms this Downtown newbie, where classic Italian dishes come out in unique and inspired iterations. Tuna crudo arrives with foie gras, preserved lemon and Texas blackberries, while spaghetti comes with poached lobster and shaved black truffles. The plating is beautiful, as is the space. It’s also not far from the Wortham Center or Jones Hall, so it’s a great complement to theater tickets come autumn. 1515 Texas Ave., 713.237.1515

Tony’s
More than 50 years since opening, Tony Vallone’s establishment remains the city’s original five-star jewel. Austin Waiter has just stepped up as new chef de cuisine, creating a new tasting menu for the summer (seven courses for $150 per person). Courses include an Aperol-cured Tasmanian salmon; shrimp and celery bisque; elk chop with huckleberry jus; and mascarpone with wild fennel, Tuscan melon and buttered oats. 3755 Richmond Ave., 713.622.6778

The Pass
As some debate the merits of tasting-menu-only restaurants, chefs Seth Siegel-Gardner and Terrence Gallivan have stood by their James Beard Award-winning concept. And so have critics and patrons. This summer they’ve introduced a new five-course menu ($105 per person with beverage pairings), with dishes like king crab, watermelon and tomato gazpacho; an uni fish taco; and rabbit with wild bay leaf and morels. 807 Taft St., 713.628.9020



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