Blossom Hotel Houston Appoints Michelin-starred Chef
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This 29-year-old sommelier is making her mark in a male-dominated industry
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Cure has long been a coveted reservation; the attention to small details in the food and presentation has undoubtedly gained chef Andrew Walsh the approbation of food connoisseurs across the island. Its latest seasonal menu, which draws from a wide net of Irish influences is a testament to his culinary genius. Menu standouts include the aged duck ham, redolent with the woody and spicy scent of juniper berries and their succulent Sanchoku A5 beef striploin served with boxty potato and truffle. The X factor is the Irish whiskey pepper sauce, which takes the beef to another level. Also, it is easy to appreciate the boxty potato, a comforting appetiser made with a delicious combination of mashed potato, egg yolk, braised oxtail and spicy horseradish. Be sure not to overlook the queen scallop either, which is perfectly seasoned with hints of lemon juice and sea salt. Book here.
Berkeley
Open
AUGIE’S MONTREAL DELI Reopened Jan. 13 in the former Brennan’s space is Augie’s Montreal Deli, purveyor of poutine, “smoke meat,” Fin du Monde and all good things French-Canadian just ask the grateful Quebecois in line. Fans of the nearly three-year-old deli may not be able to gather in the new dining room to watch ice hockey just yet, but the location, already a well-loved space in the Berkeley community, is a bit more foot-traffic-friendly for takeout than the old spot on Potter Street. Curbside service for online orders is available by driving up to the Stomper statue out front and calling the restaurant. (Pro tip: Parking on Sundays under the University Avenue overpass is free.) Bienvenue, Augie’s!