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Guess who s back? Back again? It s this column. Tell a friend (please, my kids livelihoods count on your readership).
After many months of eating out of takeout packaging, we are back in restaurants, baby. Now that more people are vaccinating and establishments are getting back to full dining rooms, the time feels right to bring back this column.Â
So, let s talk about a few meals I ve had recently that you might want to have yourself. This month we ll focus on fine dining . cause it s all the rage. Here s where you should eat this month:
Neo
Tasting-menu restaurants are so hot right now. Part of it is pandemic-fueled creativity, sure, but a lot has to do with the fact that when you host several planned seatings each week in a small dining space, you have greater control of your guests, the food you re serving, and the overall cost. This makes it especially tempting for a chef just starting out with their own concept.
What’s a night out without giving your sweetie some sugar? These end-of-meal delights may be entirely cold-hearted frigid to the core but at the end of the day, it’s just dessert.
This summer, we re giving ice pops, raspas, snow cones, and more a taste.
By
Gwendolyn Knapp and Timothy Malcolm
5/31/2021 at 6:00am
Published in the Summer 2021 issue of
Houstonia
Since 2016, Jonathan Delgado has turned out the hits seasonally (FebruaryâOctober) with refreshing all-natural ice popsâstrawberry lemonade, passion-guava-mango, and banana pudding with wafers.
Some, like the raspa and snow cone, are perfectly throwback, best enjoyed in a parking lot in your car with the AC blastinâ or on a shady wooden patio. Others, like homemade gelato, speak to our cityâs refined culinary tastesâbuon appetito. These are our favorite five standbys. Â
Everyone loves Italian ice, but transplants from up North will tell you its mature sibling gelatiâwhich has soft-serve custard blended into itâis the one to pine for. At Ritaâs, a Philly company that popularized its hometown Italian ice, also called water (ahem,
wooder) ice, the gelati comes in lots of flavor combinations, though the cherry ice with vanilla custard is primo. If youâre really feeling it, you can also call the gelati by its preferred Philly nomenclature: a radio ball. Got a problem with that? Didnât think so.
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