The Lymbar, 4201 Main, is coming to The Ion this fall. The craft cocktail bar and restaurant is bringing Latin and Mediterranean flavors from chef David Cordua, currently executive chef and owner of David + Michael Cordua Events. Cordua is also the former executive chef/owner of Americas and Churrascos. Cordua is partnering with his father Michael Cordua on the new project.
This will be the first brick and mortar concept from father and son since their departure from Cordua Restaurants in September 2018. Michael Cordua, a native of Nicaragua, founded the critically acclaimed Churrascos in 1988, introducing Houston to a new wave of Latin cuisine. Son David was born in Houston and graduated from Le Cordon Bleu in Paris. David helped to oversee the family s restaurant group concepts, Americas, Churrascos, Artista and Amazon Grill from 2007 to 2018. Churrascos and Amazon Grill on the Go are now operated by Churrascos Restaurant Group.
Team Texas goes to work in an episode that honors Portland s bounty.
By
Timothy Malcolm
5/7/2021 at 10:03am
Dawn Burrell and her competitors go after some mushrooms.
SEASON 18 OFÂ
TOP CHEF IS HERE, and one (we started the season with two, but Sasha Grumman was eliminated from competition .
right? Read below .) Houston chef is competing for the ultimate prize ($250,000 and other things) in Portland, Oregon. We re keeping our eyes glued on Dawn Burrell (who s soon to open Late August) as she battles each week (Thursday nights on Bravo).
The season continued with episode six Thursday night. How did our remaining chef do?
‘Top Chef’ Portland: A dramatic, roller-coaster week for one local chef (Episode 6 recap)
Updated May 07, 11:03 AM;
Posted May 07, 10:19 AM
The remaining chefs on Top Chef Portland traveled to Cascade Locks for episode 6. From left, Gabe Erales, Dawn Burrell, Sara Hauman, Shota Nakajima, Avishar Barua, Chris Viaud, Gabriel Pascuzzi, Nelson German, Byron Gomez and Maria Mazon. (Photo: David Moir/Bravo)David Moir/Bravo
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This week’s “Top Chef” Portland episode brought the remaining 10 chefs back from the temporary drive-in to again focus on foods and culture native to the Northwest. The title of Season 18′s Episode 6, “Stumptown U.S.A.,” refers to a nickname for Portland. And the elimination challenge was both inspiring and illuminating, as the chefs traveled to a beautiful location in Cascade Locks to learn about foods sacred to members of the Confederated Tribes of the Umatilla Indian Reservation.
The Small Business Administration has opened the application process for a funding program.
By
Timothy Malcolm
5/6/2021 at 11:26am
Houston-area restaurants hoping to recoup some of their pandemic-related financial losses can apply for a Restaurant Revitalization Award through the U.S. Small Business Administration. The application period opened on Monday.
All restaurants, food stands, food trucks, food carts, caterers, bars, and lounges are eligible, as long as they re not permanently closed. Moreover, breweries, brewpubs, tasting rooms, bakeries, wineries, and distilleries are also eligible as long as they can prove though documentation that on-site sales comprised at least 33 percent of 2019 gross receipts. For businesses opening in 2020, the original business model should have contemplated at least 33 percent of gross receipts in on-site sales, says the SBA s guide to the application process.
‘Top Chef’ Portland contestant Gabriel Pascuzzi thinks the show will help boost the city’s image
Updated 5:45 PM;
Today 5:25 PM
Portland chef and restaurant owner Gabriel Pascuzzi, right, discusses his plan for a dish with Top Chef Portland head judge Tom Colicchio, left, and guest diner and judge Richard Blais, center. (Photo: David Moir/Bravo)David Moir/Bravo
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For Gabriel Pascuzzi, one of two Portland-area chefs competing on “Top Chef” Season 18, having the show finally come to town in 2020 provided a much-needed boost for the local food scene. “It’s kind of the perfect timing,” Pascuzzi says, in that the cooking competition series, which airs weekly on the Bravo cable channel, gives Oregon food and dining a positive national spotlight.