In addition to Oxheart, which placed at No. 8, it highlights several restaurants at the top of my own personal travel wish list (Little Serow in D.C.; the Bachelor Farmer in Minneapolis), and some I've heard friends rave about (State Bird Provisions in San Francisco). Chef Yu dares to elevate vegetables in a culture that venerates meat; and his multicourse tasting menus advance the radical notion - in Houston, anyway - that restaurant dishes need not be based on a Big Ol' Hunka Hunka Protein. Besides Oxheart, there was Tyson Cole and company's Uchi Houston, to which I gave four stars in July; and chef Chris Shepherd's Underbelly, where I've been wowed by the house-cured salumi program, among other things, and which I plan to review next month.
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