PaperCity Magazine

PaperCity Houston March 2023

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SEAN RAINER JENN DUNCAN MAKIIN O wner Lukkaew Srasrisuwan, who brought us Kin Dee in the Heights, is opening her new Thai concept, MaKiin, on the ground level of residential high-rise Hanover River Oaks. Rich in Thai culture, MaKiin means "come to eat," an invitation to dine as the elite would. "With Kin Dee, we showed Houstonians Thai food can be fun and vibrant," says Srasrisuwan. "MaKiin will deliver a more elevated experience that will celebrate the artistry of my homeland's authentic flavors, ingredients, and techniques." MaKiin, 2651 Kipling St. OJO DE AGUA EAU TOUR LATE AUGUST S tylish restaurateur Benjy Levit brought us his namesake Benjy's three decades ago, the proliferating fast-casual concept Local Foods, and the speakeasy-style wine bar Lee's Den. Now he debuts Eau Tour, a French- inspired restaurant in Rice Village. Moving into the former Thai Spice space above Local Foods, this new bistro-style concept will feature simply prepared contemporary French cuisine with a focus on seafood and an extensive wine and cocktail program. Exec chef Kent Domas mans the range. Eau Tour, Rice Village, 5117 Kelvin Dr. S lated to open this spring in The Ion building, and the third culinary concept from Lucille's Hospitality Group, Late August pays homage to the department- store era — appropriately, since Sears was The Ion building's owner for 88 years; the name is a nod to the Sears Catalog which was always released in late August. The restaurant, designed by Gin Design Group, channels the wonderment of those days through a menu of global comfort cuisine developed by 2020 James Beard Semifinalist and Season 18 Bravo Top Chef finalist Dawn Burrell. Her culinary direction merges African and Asian flavors through innovative dishes such as crunch sea bass with basil rice salad, fish caramel, and coconut brotu; dried beef with corn pappardelle, corn cream, tomato broth, and okra; and black rice congee with smoked goat and marinated egg. Late August, The Ion, 4201 Main St., M exico City export Ojo de Agua's u p c o m i n g R i v e r O a k s D i s t r i c t location will be its first in Texas. The all-day café is aimed at the health-conscious set that values holistic ingredients and authentic flavors. The interiors draw inspiration from open-air Mexican markets with artisan-style touches, such as lemon- squeezer napkin holders and hanging wicker chairs. Look for a vibrant menu packed with superfoods, fresh juices, and smoothies, as well as açai bowls, chilaquiles, ranchero eggs, kale and salmon salad, pesto bowl, lobster grilled cheese, avocado truffle toast, and a Kobe burger. The beverage program features micheladas, local craft beers, wine-based fruit cocktails, and mimosas mixed a variety of juice options. Ojo de Agua, River Oaks District, 4444 Westheimer Road, The Eggcellent at Makiin with creamy Tom Yum mousse, crispy shrimp, and black tobiko Above left: Açai peanut butter bowl. Left: Condesa eggs, honey pear and chipotle, fig deli sandwiches. Strawberry Shortcake with orange blossom cream at Eau Tour (Continued) 80

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