CITY-DATA METRO AREA TOURNAMENT (2014) 1st ANNUAL (places, downtown, size, living)
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Can someone help me? Anyone have insight on what Houston's claim to "GOOD FOOD" or food scene? AND, what about Portland? What does Portland do that has people voting Portland for Better food scene?
Can someone help me? Anyone have insight on what Houston's claim to "GOOD FOOD" or food scene? AND, what about Portland? What does Portland do that has people voting Portland for Better food scene?
Houston has a wide variety of choices being that it is SOOOO diverse, and since it is close to Louisiana and the Gulf it has the advantage of having some good Cajun food and sea food. But you can have Italian food, Caribbean food, Cajun food, Brazilian, Vietnamese, Chinese, Indian food, Tex-Mex, etc... I could go on and on. The Culinary seen here is probably one of the best in the nation. The best in TX for sure.
I cant speak for Portland because I have never been.
Can someone help me? Anyone have insight on what Houston's claim to "GOOD FOOD" or food scene? AND, what about Portland? What does Portland do that has people voting Portland for Better food scene?
Houston's regional food scene features regional staples of Tex-Mex, East Texas Barbecue (Texas has four different types), Cajun Seafood, and in the coastal plains of the metropolis, a fair amount of Creole as well (Galveston, La Marque, La Porte, all former French settlements, which integrated with the Spanish culture, thus Creole). In addition to Soul Food.
That's for it's regional staple and here's a breakdown for it's global food portfolio, being a diverse city with nearly half a million Asians (in raw numbers, one of the largest in the country), half a million Latin Americans that aren't Mexican (and 1.7 million who are Mexican), equally proportionate percentage of European foreigners (born overseas) as similarly sized Philadelphia (a city considered "so so European" demographically), and a prosperously large black population it's cuisine features from all those. Little India (Hillcroft), two Little Vietnams (Midtown for one, Westchase for the other), three Chinatowns (Dulles in Sugar Land, Bellaire in Westchase, and Downtown), two Koreatowns (Alief for the old one, Memorial City for the newer established one), an International District (Westchase), two Pakistani corridors (Wilcrest for one, Harwin for the other), a Middle-Eastern corridor (Richmond), a Nigerian corridor (South Gessner), several Mexican neighborhoods (ALL of eastside), several Salvadoran corridors, Honduran corridors (both Salvadoran and Honduran being eastside), so on but the restaurants aren't exclusive only to "ethnic enclaves", there's large concentrations in those enclaves, even larger concentrations spread throughout the metropolitan area. My favorite being a handsome number of Thai restaurants, everywhere in the metropolitan area, coupled with the Gulf Coast's persona on spicy foods already, the Thai food of Houston is incredibly underrated. Spicy as bloody hell. Wont bother getting into the "duh" categories like authentic Mexican food and American cuisine. All around, only Italian food disappoints in Houston, not that you cant find great restaurants (Westheimer and Uptown, yes you can) but the quantity of those are scarce whereas the rest of the foods can be found en masse.
Best aspect of it's food scene is the regional + international fusion of food. Particularly how Mexican and Vietnamese cuisine have integrated into Houston's regional cuisine (Cajun and Tex-Mex and even Barbeque: result? Vermilion seafood).
Here's a breakfast synopsis, complete with pictures et all. The site "culture map" has an entire tab for the city's dining and alcohol scene, regularly updated with the city's culinary developments.
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Chinese Brunch
Though it started as a weary farmer's snack during tea breaks, dim sum has evolved into one of the most popular forms of Asian brunch. Most Westerners are under the perception that dim sum is the most popular form of breakfast in Asia when in reality most of the continent does not eat tapas portioned dumplings for brunch.
Typical Chinese breakfast consists of baozi (steamed bun) or congee (porridge) accompanied by hot or iced soy milk. The best soy milk in Houston can be found at San San Tofu on Wilcrest. Made fresh in house, the soy milk here has a roasted soy bean flavor, not unlike that of coffee. This is typical of the flavor of soy milk in Asia.
It's homestyle and served to you with a bit of attitude by older ladies.
I remember my first sip of Western soy milk as completely unrecognizable (and please don’t get me started on rice milk). San San has a variety of steamed buns to nosh on, each of them more tasty than the next. Even though it’s more of a dessert than breakfast, the sweet doahua is not to be missed. Thin slivers of the tofu pudding is drizzled with ginger syrup and it's sure to warm you up on a cold day. You can also request soft-boiled peanuts as a topping.
Most Chinatown residents flock to Classic Kitchen for a traditional breakfast. The restaurant lives up to its name: Dishes here are classic and quintessentially Chinese. It's homestyle and served to you with a bit of attitude by older ladies, who like most moms (or at least the ones I know) seem like they’re mad at you for not cleaning your room. Try the chive pockets (think pan fried pierogies stuffed with chives, cellophane noodles, ground pork and egg) and stewed beef sandwich, which has slices of beef that has been simmered in five spice, soy sauce, and garlic (similar to the kind you find in beef noodle soups).
The bun is a cross between phyllo and tortilla, encrusted in crunchy sesame. Avoid the sadly flavorless radish-filled pastries and egg-coated savory pancakes (a better version of the latter can be found at Cafe 101).
Taiwanese Breakfast
Six Ping’s second and newer location offers not only freshly baked treats but Taiwanese breakfast as well. Beware of the breakfast hours, which are different than the bakery hours. Breakfast is served everyday from 7:30 a.m. to 2 p.m. other than Wednesdays.
The standout dish here is the glutinous rice ball, which is wrapped around a fried cruller, pickled veggies and dehydrated pork. The chewy outside with the crunchy interior is one of the best play on textures I’ve ever tasted. Try their made in-house soy milk, and if you’re adventurous, try the peanut rice milk. Similar to an horchata, this milk is flavorful and not too sweet.
You'll also find Taiwanese favorites like diced braised pork belly over rice soup dumplings. Last of all, don’t forget to take home a tray full of egg tarts, taro bread and almond shortbread cookies. Not only does Six Ping constantly rotate its oven-fresh goods, the bakers experiment daily with different recipes that are rarely repeated.
Vietnamese Breakfast
Formerly named Tan Ba Le Baguette, Bo Ne on Memorial is known for its house-made baguettes and the half aioli/half pate spread that goes alongside. Crispy on the outside, soft on the inside, the baguette here doesn't crumble everywhere and it won’t cut up the roof of your mouth.
Robb Walsh, barbecue and Tex-Mex connoisseur, calls the bo ne here the “best steak-and-egg breakfast in town,” saying that it might just beat the Vietnamese steak and eggs at local favorite Blacksmith. The flavorful skirt steak is marinated and arrives sizzling on a hot platter, mixed with thinly sliced onions and served with two sunny-side-up eggs.
Watch the kids around you to learn how to best eat this dish: Mix the aioli and pate and smear gobs of it on your baguette. Layer the beef onto the sandwich, then carefully lift the eggs on top. Break the yolks and take a huge satisfying bite. End the meal with sua chua, also made in house. The Vietnamese yogurt (made with condensed milk) is creamy and sweet with a hint of lemon.
Indian Brunch
With two James Beard Award nominations under her belt, chef Anita Jaisinghani’s brunch at upscale Indian restaurant Indika is well-known around town. I arrived with a massive hangover that was quickly cured by the Masala Mary, a bloody Mary that was made even better with chai-like spices.
Starved, I hovered over the chaat (snack) bar filled with starters until the server offered to bring me a plate with an entire sampling of all the appetizers. I perked up when I bit into the samosas, filled with sweet potatoes instead of the traditional potatoes, and the mushroom and cheese naan and chicken and egg vindaloo made me even happier. If you’re a fan of more traditional breakfast items, be sure to try the coconut pancakes.
Stuffed with chunks of fried bananas, you have to stop yourself from ordering more than one plate.
Unlike the Mitch Hedberg joke where he compares comedians to pancakes (“You can't be like pancakes . . . all exciting at first, but then by the end you're sick of em.”), these are not the kind you stop eating after a few bites. Stuffed with chunks of fried bananas, you have to stop yourself from ordering more than one plate. Make sure to also check out Jaisinghani’s more casual eatery, Pondicheri, where the bake lab will have you drooling over chocolate brioche buns, packed full of spices like cardamom and saffron.
Mexican Brunch
Hugo’s is another brunch buffet staple in Houston. The struggle to open the door that seems to weight at least two tons (seriously, why is that door so heavy?!) is worth your efforts as you are greeted by a lively mariachi band and the buffet tables. Oh, the buffet tables! Filled to the brim with sopesitas, huevos rancheros and tamales still in the banana leaves, you won’t even know where to start your brunch adventure.
Why not indulge and start at the dessert table, where you can help yourself to a mug of hot chocolate and a plate full of churros to dip in the rich drink. A mixed crowd of yuppies and parents trying to keep their kids in check mingle. Everyone is welcomed here as margaritas and mimosas flow freely. Brunch is a nice chance to try the many dishes Hugo’s is known for, from the suckling pig to oxtail soup.
El Salvadorian Breakfast
With three locations of El Pupusodromo, there is no excuse to miss the best pupusas you will find in town. The Renwick location is housed in a former Taco Bell, so the surroundings are nothing to write home about but you can write a book about the fluffy pupusas.
Skip the traditional meat and seafood entrees and order yourself these cheap-as-dirt, thick, handmade corn tortillas, stuffed with your choice of ingredients. Our favorites were the chicharrones —although the zucchini and cheese didn’t disappoint either. The pupusas go well with huevos rancheros, and if you want something a little different, try the huevos con crema — two perfectly poached eggs smothered in cream sauce with beans and plantains on the side.
Ethiopian Brunch
I had no idea what Ethiopian brunch consists of. I love Ethiopian food (who doesn’t love eating with their hands?) and if you want traditional entrees during breakfast hours, head to Blue Nile on Richmond which opens at 9 a.m. on the weekends. If you’re curious like I was about what Ethiopian breakfast is, instead of just looking it up on Wikipedia, get a taste of it at Sheba Cafe.
What I found was comfort food without the boredom.
I made myself comfortable in Sheba's unassuming interiors, expecting Ethiopian staples like goat stew and exotic braised vegetables. Instead what I found was comfort food without the boredom. Sheba’s breakfast specialty is an Ethiopian dish named (somewhat unfortunately) foul. Similiar to refried beans (mashed fava beans, to be exact), foul is served with scrambled eggs, tomatoes, onions and jalapenos.
The familiar sight of the arrival of a basket of warm injera bread was much welcomed as I helped myself making my own Ethiopian breakfast wrap, scooping mounds of the enqulal fir-fir (Ethiopian omelette) onto the flat bread. My eyes popped open at the strong, black coffee that didn't flinch when I poured in the cream — just the way I like it. Steaming hot with a spice I couldn’t quite identify, Sheba’s coffee is something you won’t find at the numerous craft coffee shops in town.
Turkish Brunch
Fellow caffeine fiends can have their fill of free çay (black Turkish tea) at Nazif’s Turkish Grill & Deli on Westheimer. That is just the tip of the delicious (not to mention inexpensive) brunch buffet. Make sure to get there as early as possible (they open at 10:30 a.m.) and order a plate of simit (Turkish bagels) as soon as you sit down because they almost always sell out by noon.
The air is filled with traditional Turkish music on Sunday mornings while you fill your plates with specialties like etsiz (vegetarian “meatballs”), börek (puff pastry filled with spinach and cheese), and an assortment of fresh sheep’s milk cheeses, honey and jams to smear on the hot bazlama (think English muffin). You can also taste more traditional Turkish lunch items like saksuka (similar to a baba ganoush but in a yogurt sauce), hummus and ezme (marinated tomatoes, peppers and walnuts). Great under the radar Houston brunch and breakfast restaurants - CultureMap Houston
Portland is a very organic food market, fresh ingredients, fresh made, and very healthy food options. The food truck scene is large there as well. The city has ample vegetarian and vegan options, really good amount of Asian restaurants as well. The vegetables and fruits are clean, fresh, and orderly.
I don't know Portland's food scene that well, only been once and it was only for a day but was quite happy with everything I had there, here's a synopsis from earlier in February for Portland:
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There’s a pull to Portland, Oregon that draws entrepreneurs, giving them that little extra push to say, I’m going to test out this idea and see what happens. That entrepreneurial directive is especially true when it comes to Portland’s food and beverage scene, from wine to butchery to distillery. The momentum is fueled, in part, by a social consciousness that scales roll-out plans to the neighborhood – at least initially, though some recent nationwide successes indicate a powerful trajectory outward. Here’s where like-minded visitors can catch a sense of that spirit and feel right at home.
Southeast Wine Collective
Tom Monroe, co-owner with his wife Kate of the Southeast Wine Collective urban winery, worked out a business plan while getting his MBA. The lessons he learned there are apparent, including a diverse portfolio of revenue streams. They make their own wine alongside ten other winemakers, who pay production fees in a co-op environment. They operate a wine bar right next door, where the co-op’s wine finds an immediate retail outlet. They distribute and export their own wine. And their building is also an event space for everything from supper clubs to weddings. The Monroes refer to the Collective as an “enological incubator,” with the intention of fostering the future of winemaking as well. Because of their strong integration with the neighborhood community, the Monroes are “more in bed with our customers that pay us for production because we sell their wine and foster their brands.” Tom Monroe, who worked in finance in New York after business school, said that “in the banking world we call this being tied to our clients. Our mutual success is co-dependent.”
KitchenCru
“Everyone here is doing their dream job,” said Jeff McCarthy, who oversees the operations at KitchenCru, a culinary incubator and shared use community kitchen. Which is cool enough. But then you factor in clients’ business growth in the thousands of percent, and you understand that these are no pipe dreams. McCarthy said they don’t turn anyone away who wants space in the kitchen though their list of requirements – including proof of liability insurance, a business license, and an operator agreement – weeds out the less-than-serious. Revenue comes from storage rental, one-off catering events, and renting space hourly to food-based businesses ranging from manufacturing to catering. Three independent business have also spun off from KitchenCru, including Bowery Bagels, Remedy wine bar, and CorksCru, a wine shop next door.
KitchenCru’s most visible alumni successes include Jacobsen’s Salt Co., which will ramp up to 30 employees this year alone; NW Elixirs, a hot sauce company that was picked up by Williams-Sonoma; Petunia’s Pies & Pastries, a vegan and gluten-free bakery whose products were originally placed in a few coffee shops and are now available at Whole Foods Market WFM +2.2% and some 40 additional locations; and Holdfast pop-up supper club which is, arguably, the toughest reservation in town.
KitchenCru’s ace in the hole is founder Michael Madigan, an entrepreneur and long-time veteran of the technology industry, who helps clients with support services including marketing and financials.
Portland Meat Collective
Watching Camas Davis butcher half a pig, if you aren’t used to that kind of thing, is mildly disconcerting. Her lean physique betrays her strength, though she insists that butchery – with its slicing through muscle, peeling away skin, and sawing through bone – is more elegance than brawn, more knife skills than brute force. Butchery is a metaphor for the way she operates her business, the Portland Meat Collective, which she established because she herself had no where to learn the trade: very little goes to waste, and the key is to extract as much value as possible from areas that are otherwise neglected or unpopular. It’s led to what she calls an “alternate economy” for the meat business, where interest and knowledge about the craft of butchery increases popularly through hands-on classes taught by herself and older chefs whose skills are no longer in demand in regular restaurant environments. Davis fields so many inquiries about her business model that she’s helping to build test markets for other meat collectives in Olympia and Seattle as well as making resources available online.
Old Salt Marketplace
There are two ways you can go when it comes to high-quality meat and produce in restaurants and retail, Old Salt’s chef-owner Ben Meyer believes. “You can price it as a premium specialty product,” he said, “or you can try to approach the common man.” Meyer opts for the latter, with the goal of making quality accessible. “We don’t have prosciutto. We have bologna, hot dogs, and the things that the people in my neighborhood actually have in their fridges all the time.” The big difference is the quality of the ingredients, which are far superior to mainstream and higher-end outlets yet priced either at or below their price points.
There are two strategies that enable Meyer and his team to achieve profitability, which he knows is a slimmer margin than many others. The first strategy is savvy resource allocation, and the second is what Meyer calls “scraping the bottom 10%.”
Twice a week, Meyer and his cooks sit down to review ingredients coming in – from cuts of meat to vegetables to dairy – and decide the best use and placement of those assets, whether it’s to generate charcuterie for the meat case at Old Salt or a menu item like braised beef stroganoff at sister restaurant, Grain & Gristle. Using every available resource carries over to Meyer’s second strategy and principle of scraping the bottom of every container. “That’s your beach trip,” Meyer reminds staff who may not have been as thorough with their use of ingredients, referring to the vacation he takes employees on each year both for the relaxation and so that the floors get done while the restaurants are closed. Or he says, “That’s your health insurance,” referring to the company priority that each employee have coverage.
Both strategies lead to the businesses operating in the black, with sustainability in both the financial aspects and the well-being of the community. Community includes employees, the neighborhoods they serve, and the farmers and ranchers who supply their ingredients. “I’m compelled to see farmers in a better place,” Meyer said. “We’re making sure that the farmers and ranchers who grow our food can afford to come in and buy dinner at this restaurant.” http://www.forbes.com/sites/cathyhuy...nd-food-scene/
Anymore questions?
Last edited by Trafalgar Law; 04-08-2014 at 04:13 PM..
5. San Diego 4. Minneapolis/St. Paul
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3. Atlanta 6. Portland
7. San Antonio 2. Miami/Ft. Lauderdale
------------------------------------------ 1. Los Angeles
8. Las Vegas
5. Tampa/St. Peters 4. Seattle
-------------------- 3. Boston
6. Charlotte
10. Milwaukee 2. Washington DC
------------------------------------------ 1. Chicago
9. Austin
5. St. Louis
4. Detroit
-------------------- 14. Honolulu
6. Pittsburgh
10. Providence 2. Philadelphia
------------------------------------------ 1. Dallas/Ft. Worth
9. Nashville
12. New Orleans
13. Grand Rapids
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3. Phoenix 6. Denver
7. Cincinnati 2. Houston
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