Welcome to DiningOut’s Plate Full of News, where you’ll get a plateful of restaurant, bar, and chefs happenings each week.
The 411
Jinya Ramen is celebrating the opening of its new Pearland location at 9240 Broadway Street on Wednesday, January 29, coinciding with the restaurant’s Lunar New Year festivities. The grand opening marks the 17th Texas outpost for the popular ramen bar, and 70th location in total. The first 100 guests in line at 11 a.m. on Wednesday, will be treated to a complimentary bowl of ramen.
Flower Child’s third Houston location is now open at Town & Country Village. The new outpost is open daily from 11 a.m. to 9 p.m., offering its good-for-you menu of salads, wraps, and seasonal plates, including a bounty of meatless selections.
Melrose is now open at 2517 Ralph Street in the former La Grange space in Montrose. Open daily from 4 p.m. to 2 a.m., the chic cocktail bar features an eye-catching aesthetic showcasing curvaceous lines and mood lighting, and a lush courtyard furnished with lounge seating. To supplement the cocktail menu, Emmanuel Chavez, two-time James Beard Award nominee and chef of Michelin star restaurant, Tatemó, has created a menu of small plates with standouts like spicy tuna rice crisp, smoked beef sausage pigs in a blanket, and buttermilk-brined chicken tenders.
Yet another restaurant announces its expansion into Spring Branch. Koffeteria, a bakery led by Vanarin Kuch that has been twice-named as a James Beard semi-finalist, will open Lil’ Koffeteria in the Quad at Brittmore, located at 1410 Brittmoore Road. Like its sister bakery in East Downtown, the mini operation will serve up its famed pastries and beef pho kolaches when it opens its doors this spring.
Goode Co. Kitchen & Cantina will debut its fourth Houston-area location at 2002 West Gray Street in River Oaks in March. Along with the restaurant’s signature mesquite-grilled fajitas and redfish on the half shell, guests can look forward to sipping cocktails from the adjoining tequila-forward cocktail bar, coined Buena Vista. The cavern-like bar will spotlight the artisanal process of mezcal-making, featuring libations like the Oaxacan old-fashioned and a variety of margaritas.
Happenings
On Thursday, January 30, Plume cocktail bar is partnering with the Feges BBQ pitmasters to host a one-night-only dining experience at the Heights cocktail bar. From 5 to 8 p.m. guests can purchase a barbecue plate ($30) made up of a 6-ounce porcini-rubbed grilled hanger steak with romesco sauce and roasted cauliflower, while enjoying Plume’s hand-crafted beverages. As a bonus, sweets like Mostly Chocolate’s chocolate truffles and vanilla ice cream from Cosmic Ice Cream will be on offer for dessert. Pre-orders are required, and can be reserved at Eventbrite.com.
In addition to its regular dinner service, Etoile will showcase a special black truffle menu ($124) on the evening of Wednesday, February 5. The four-course meal will feature dishes made by chef Philipe Verpiand with Perigord truffles, and guests have the option to add wine pairings ($39).
On Thursday, February 8 at 2 p.m., Sonoma Wine Bar is hosting a class on natural wines at its Garden Oaks location. The 60-minute class will be led by a natural wine certified sommelier and includes five terroir-driven pours paired with artisan cheese. The cost is $65 per guest, and tickets can be purchased at sonomahouston.com.
On the Menu
Detroit-style pizzeria, Via 313 is offering its limited-time tikka masala pizza ($17) through the month of February. The pie combines spicy tikka masala sauce with cheese, marinated chicken, red onions, and green peppers for a playful take on the traditional north Indian dish. $1 from each tikka masala pizza sold benefits Chefs Feeding Kids, a nonprofit fighting childhood food insecurity by providing nutritious meals.
On Thursday, January 30 and February 6, chef David Skinner will retire Ishtia‘s original opening menu and introduce new items from his “Chef’s Table Collection”. The two dates are the only opportunity guests will have to indulge both in the final presentations of the lauded restaurant’s original dishes, and also get a taste of what’s next to come.
