HOUS July 2012 : Page 84

Trend: Power Breakfast A new fl ock of early birds is choosing bountiful breakfast options over power lunches. ... New trendy takeout café Relish (3951 San Felipe St., 713.599.1960) recently added a morning menu; its veggie breakfast tacos with spicy Sriracha stand out. ... West Ave’s popular and still new Indian café Pondicheri (2800 Kirby Dr., 713.522.2022), which earned a James Beard nod this year, dishes out masala-spiced breakfast wraps, and house-baked pastries for those on the go. ... Breezily beautiful light-lunch superstar Tiny Boxwood’s (3614 W. Alabama St., 713.622.4224) is also a boon for breakfast, with its housemade “Granola No. 5,” and the grilled bread and whipped honey butter that comes with hardboiled eggs on the Loving Canada plate. ... And in Montrose, venerable diner Baby Barnaby’s (602 Fairview St., 713.522.4229) serves all week long the same weekend menu for which hipsters and hotties stand in long lines. Th ink plate-sized pancakes studded with fruit and nuts, or egg-white-fi lled whole wheat burritos. Garden Glory This summer, an hour north in Washington, the resort-slash-dining-destination Inn at Dos (Latest dish) PAulie’s Brisas (10,000 Champion Dr., 979.277.7750) is taking full advantage of its more than two dozen acres of Since taking over his family’s 14-year-old on-site gardens. Paulie’s in Montrose four years ago, after a Catering menus to the stint in the advertising biz, Paul Petronella, 34, whims of his elite has been tweaking and improving it, and in the guests—their names process making the fast-casual Italian classic trendy are custom-printed on anew. He’s added a fancy pasta extruder, which their menus—chef Raj means pasta for Paulie’s spicy bucatini amatraciana Dixit combines the likes with smoked bacon and garlic, and the classic of sunchokes, rhubarbs, meaty rigatoni bolognese is now made in-Meyer lemons, Kyoto house. He’s stepped the coff ee program eggplant, blueberries and way up, too. 1834 Westheimer peaches picked just outside Rd., 713.807.7271 with thoughtful “imports” such as Hudson Valley foie gras and Santa Barbara prawns for fi ve-and eight-course tastings designed to dazzle. Fab wines can be paired per course. And why not? no need to drive when your quarters—new haciendas come with private pools and screened-in porches—are just a satisfi ed stumble away. Rising Son The little boy for whom Paulie’s was named is all grown up and running the place, revamping the décor and offering housemade pasta. Taking a Bite Vic & Anthony’s (1510 Texas Ave., 713.228.1111) is bringing a taste of Texas to the Big Apple! The Landry’s company’s Houston original just opened its fi rst new york location on Park Avenue. Chef Brandi McHan, formerly of Bryan Caswell’s Reef here in H-Town, is at the helm, offering new yorkers V&A’s famous 22-ounce bone-in rib-eye. Closer to home, on Aug. 1, Downtown’s Vic & Anthony’s hosts the “Grand Finale” dinner for Landry’s Signature Chef Series, in which chefs from many of Tillman Fertitta’s restaurants showcase highlights of special summer menus. The nine-course extravaganza will include offerings from V&A’s Carlos Rodriguez, Brenner’s Brian Miner and chef Ricky Cruz of Grotto. Reservations required. Relish 84 | | July 2012 PAULIe’S AnD ReLISH PHOTOS By JULIe SOeFeR; BRennAn’S AnD GOODe PHOTOS By DeBORA SMAIL

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