Articles, first-person narratives and other topics that are important to us.
We love bread. We know, obvious statement, but still, we really love bread! So does Chef Paul, which is why it’s such a big part of our operations at Indianola in EaDo. We photographed baker John Weatherly’s step by step process for our daily sourdough. There’s a lot of love in this bread.
Few things elicit more opinions around the Thanksgiving table than how to prepare the holiday bird. Luckily we've got some experts on our team. From proper brining technique to achieving a deliciously crispy skin, Revival Market Chef de Cuisine Todd Patterson offers his instructions and tips for the perfect turkey.
Culinary director Vincent Huynh and chef de cuisine Marcelo Garcia are experts on all kinds of pizza, and they’ve had a blast grilling pizzas on the patio at Eight Row Flint. They've put together some tips on successful pizza grilling to share with you for your next grilled pizza party at home.
Food waste is a hot button issue for Ryan Pera. This passion is one of the reasons he's a leading voice and activist in Houston for No Kid Hungry, a national campaign run by Share Our Strength, a nonprofit working to solve problems of hunger and poverty in the United States and around the world.
Night Heron Jacob Pate is the rare chef that loves brunch. We talked to him about why he considers brunch a personal challenge as a chef, his favorite dishes on the Night Heron brunch menu and whether a good patio is a necessity for a proper brunch.
Tuesday nights at Eight Row Flint give Agricole Hospitality chefs the opportunity to cook the food that personally inspires them. They grill, cook with live fire and step outside the daily menus of Revival Market, Coltivare and Eight Row Flint. The series shines a spotlight on the rising stars within Agricole and gives them the change to cook with guest chefs like Theodore Rex's Jason White or Fluff Bake Bar's Rebecca Masson.
Coltivare’s cocktail Doctor Finklestein is named for the Doctor Frankenstein-inspired villain in The Nightmare Before Christmas. It features Coltivare’s house amari blend, made from a variety the bitter Italian liqueurs that make up a significant part of the restaurant's bar program.
As a breakfast and lunch restaurant, coffee is a staple of the re-envisioned Revival Market. Few restaurants can also execute a full-service coffee program, but that’s just one of the elements that make Revival an altogether different dining experience.
Easily, one of the most memorable barrel picks to date happened in early 2016 at Buffalo Trace with Preston Van Winkle. Yep…that Van Winkle.
The first time I dipped my toe in the water of picking barrels ended up being more like a deep-end swimming pool lesson. It was way before Eight Row Flint opened (these things take time, and we’re constantly chasing the new barrels that will eventually walk through the door).
Our goal with our barrel program is for you to be able to enjoy some different single expressions from brands with which you might already be familiar.
We were offered a large space in EaDo on the corner of St. Emanuel and Dallas—too big for one concept—so we put a lot of thought into what kind of restaurants and bars would thrive in this rapidly changing neighborhood. We plan to open all three concepts in early 2018.