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Casa Nomad Brings Tulum to Houston, Rosalie Reopens Downtown
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2 hot Houston chefs suddenly depart from acclaimed restaurants
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Things to Do: Upcoming Food & Drink Events in Houston this Summer 2021
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Le Jardinier, 5500 Main, opens at the Museum of Fine Arts Houston May 18. Located inside the the Nancy and Rich Kinder Building, the French-inspired restaurant comes from The Bastion Collection which also opened Cafe Leonelli at the museum April 16.
Michelin-starred chef Alain Verzeroli will serve as culinary director at Le Jardinier. Verzeroli, who is also a partner at Bastion, said in a press release, As we ve been preparing to open in Houston, I ve spent a lot of time learning about what Houstonians crave and developing a menu that incorporates the unique terroir of the city.
The menu will revolve around seasonable vegetables and fruit with sustainable seafood, poultry and meats sourced from local suppliers. Le Jardinier means the gardener in French and diners can expect delicately balanced dishes like Burrata with tomatoes, stone fruit, bee pollen and basil seeds or Ora King Salmon with
Talented chef from Chris Shepherd s crew joins iconic Midtown eatery Matt Staph is the new chef at Brennan s.
Photo by Kimberly Park
Matt Staph as executive chef. Staph comes to Brennan s from Underbelly Hospitality s restaurant One Fifth; he opened the restaurant under the direction of chef Nick Fine and served as chef de cuisine for four of its five iterations. He replaces Joey Chavez, who came to Brennan s in the summer of 2020. Brennan s of Houston has served elevated Creole fare in Midtown since 1967. Proprietor Alex Brennan-Martin and his family also own legendary New Orleans restaurant Commander s Palace. “One Fifth has been my home for the past five years and it’s what really made me feel welcome here in Houston, Staph said in a statement. I am truly thankful to Chris and to my experience at One Fifth for opening my eyes to what an extraordinary city Houston is,” says Staph. “We’ve done some really amazing things at One Fifth and now it’s my time, i