PaperCity Magazine

PaperCity Houston November 2021

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Page 105 of 123

Lea Jane's Hot Chicken, dishes out some of his best-loved Southern foods, including Nashville hot chicken and mac and cheese … Austin chef Sidney Roberts fell head over cowboy-boot heels while living in London, where she ate her way through the best Indian food spots. Her concept, G'Raj Mahal, was founded as a food truck in Austin. This adventurous eater explores her way across India's 28 states, delving into the varied cuisine found across the country … Rollin Phatties started as a first-of-its-kind Pakistani food truck combining authentic South Asian flavors with international elements. Rollin Phatties specializes in Paratha Rolls, aka phatties — wraps loaded with chargrilled meats and homemade sauces … Abu Omar Halal began as Houston's first and only halal food truck. At Market Hall, he expands his arsenal of Mediterranean casual eats with salads, sandwiches, rice bowls, kebabs, and falafel … Taco Fuego, a South Houston Latin-inspired concept on wheels, specializes in charcoal-grilled fare, including halal quesabirrias. Plenty of high-profile Texas-based chefs also make an appearance. Paul Qui gained culinary stardom after winning Top Chef and a James Beard Award (Best Chef Southwest, natch). Qui brings his Austin concept East Side King, a Japanese street-food venue inspired by Asian cultures, rock bands, and art, which Qui created with Moto Utsunomiya during their time at Uchi and Uchiko … Manila-born Qui has also cooked up Soy Pinoy to expand the canon of Filipino cuisine stateside, offering fried chicken adobo, vegan Kare Kare, and Lechon and Lumpia … Up for noodles? Mike Tran, who brought us Tiger Den, the Japanese ramen and izakaya restaurant in Houston's Chinatown, debuts Motto Ramen, where house-made noodles are served in a fragrant broth that's simmered more than 20 hours … Houstonian Ope Amosu, armed with an MBA from Rice University, left the corporate world to wear a chef's white coat. A child of Nigerian immigrants, he hosted a series of much-chattered pop-up West African meals called ChòpnBlok … Chef David Guerrero, the owner of Andes Cafe, revives the concept he shuttered in 2020. The new Andes Café melds seven regional cuisines on a menu rich with South American favorites … SOUPreme is an authentic pho and bun bo hue concept created by Tuan and Thy Tran, using family recipes passed down through generations, including their signature bone-broth recipe. Carnivores, check out Salt & Time Butcher Shop, the brainchild of Ben Runkle and Bryan Butler. This butcher shop and boutique grocery store provides quality locally raised meats, house-made sausage, charcuterie, and gourmet groceries. The original Austin shop was recently named one of Food & Wine magazine's Best Butcher Shops in America. The Butcher's Burger is this duo's answer to who makes the best burger; theirs is crafted with meats sourced directly from ranchers they know and trust. Any stroll through this market must end on a sweet note. Get yourself to Sweets with L&L for a billowing cloud of cotton candy; Whisk Crepes Café, serving up both sweet and savory concoctions made daily from scratch; Houston ice creamery Flower & Cream; and GELU Italian Ice, a chilly dairy-, gluten-, and fat-free alternative. some of the rarest wines from around the globe, selecting from his favorite producers … Roberta's, the Brooklyn- born pizzeria famed for its wood-fired Neapolitan-style pizzas and Italian- inspired salumi, has become a New York institution since its opening in 2008. Created by Brandon Hoy and Carlo Mirarchi, the tri-coastal concept also has a presence in L.A. Its creatively composed dishes push past traditional culinary boundaries … Austin's Thai Kun, named one of Bon Appétit's 2014 Best New Restaurants in America, also debuts. Chef Thai Chanthong's Thai Kun serves authentic Thai street food such as crab fried rice, panang curry, Khao Moo Dang (Thai barbecue pork), and classic Pad Thai. The Market Hall provides a platform for aspiring food and beverage entrepreneurs to build their businesses, with cost-effective plug- and-play spaces equipped with all the necessary equipment, seating, tools, and POS systems. Many chefs who got their start behind the wheel of a food truck have found a turnkey home here. Chef Nick Graves, creator of Andes Cafe with South American favorites Thai Kun, out of Austin Hawker Street Food Bar riffs on street food in Asia. 104

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