MaKiin (photo by Sean Rainer)
PULL UP A chair to one of these delights, be it upscale Thai, hearty Italian brunch, elegant Japanese, or a prime Downtown steak-out. Don’t forget dessert!
MaKiin Thai
MaKiin (photo by Raydon Creative)
Prepare for a taste of the exotic today, Oct. 23, when upscale restaurant MaKiin bows in luxury high-rise Hanover River Oaks. Serving refined, beautifully presented Thai fare in a chic setting, MaKiin is the brainchild of female restaurateur Lukkaew Srasrisuwan, proprietor of Kin Dee in the Heights. “MaKiin means come to eat, an invitation that in Thailand is viewed as the highest honor one can bestow,” said Srasrisuwan. Designed by sought-after interior designer Gin Braverman, the decor draws inspiration from ornate Thai temples and lively Thai night markets, allowing diners to escape to an authentic Thai experience.
The menu was created by Thailand’s award-winning chefs Eakkapan “Chef O” Ngammuang and Aphassorn “Chef Bell” Predawan. Expect multi-layered dishes with distinctive flavors and nods to royal Thai family recipes within Northern and Southern Thailand, with influences from Malaysia, India, Indonesia, and China. Aside from the array of appetizers, soups and salads, entrée highlights include the Flavors of Siam — a masterpiece featuring wagyu steak with charred eggplant, lemongrass, and two Thai-style sauces, Pla and Yum; and Chef O’s Award-Winning Chicken with Massaman curry paste atop potato pavé, plus a dash of gold dust added tableside. Another sure-to-be hit is the hearty Majestic Ocean Medley, a casserole of jewels from the sea.
MaKiin is open for dinner daily, and happy hour is offered in the bar, dining room, and patio daily.
Annabelle Brasserie
Annabelle Brasserie
Infused with the charm of a bustling Parisian café, Berg Hospitality’s new concept is now open in Houston’s newest lifestyle district, Autry Park on Buffalo Bayou. Anticipate modern French cuisine — brunch, lunch and dinner — served in a very pretty space with picturesque views of the park. Tuna tartare, foie gras torchon, French onion soup, Maine lobster salad with caviar are a few of the small plates. Mains include steak frites, beef bourguignon, seared diver scallops, and duck cassoulet.
Uchi
The latest menu item at Uchi is arguably better to-go! Executive Pastry Chef Ariana Quant has perfected her fried-milk ice cream recipe, and pints of the delicacy are available for take-home after dining in, or for delivery via UberEats. It's sweet-cream ice cream mixed with salted fudge, chocolate-covered cornflakes, and chunks of blondies. Grab a spoon!
Dessert Gallery Bakery & Café
Dessert Gallery (photo by Becca Wright)
Houston sweet-tooth shrine Dessert Gallery has rolled out a new menu for the first time since 2019. On the heels of its 28th anniversary, and recently breaking ground on a new location in The Woodlands, owner Sara Brook was inspired to create 15 new items!
“I’m always excited about new desserts,” said Brook. “We’ve landed on some great new desserts, and I hope our customers love them.” There’s a new category of sweets called DG Dessert Slabs — giant sheets of cake portioned into individual slices. Choose from four flavors: Strawberry Crunch; Orange Creamsicle; Funfetti with Caramel Buttercream; and Butter Pecan.
Other new items include the flourless Chocolate Cake; Billionaire Brownies: rich fudge brownies topped with chocolate glaze and splashed with gold; cranberry shortbread hearts; Pumpkin Dream Parfait; and raspberry sugar cookies, part of Dessert Gallery’s commitment to supporting Breast Cancer Awareness Month.
Guard and Grace
Chef-owner Troy Guard
Downtown’s premiere modern steakhouse is celebrating four years of culinary excellence with a celebration like no other. This season's standout event, dubbed "An Ohana Affair," will take place Nov. 15 from 5-8pm. The restaurant-hosted event guarantees a display of outstanding culinary creations skillfully prepared by Houston’s top chefs. Chef-owner Troy Guard has collaborated with renowned chefs including Bludorn/Navy Blue’s Chase Voelz, Levi Goode, Drake Leonards, Hugo Ortega and Guard and Grace’s executive chef Adam Vero. Together, the team has orchestrated an evening brimming with delightful bites and expertly crafted cocktails.The anniversary party will have a philanthropic focus, with $25 from each ticket sold going to Kids’ Meals, Inc.Tickets start at $75.
Nobu
Curated with bright and bold flavors, Nobu's all-new omakase experience: “At The Sushi Bar” is available for guest seatings ($225 per person) on Thursday and Friday evenings from 6-8:30PM. Putting trust into chef Joe Murphey and chef Eiji, guests are invited to embark on a culinary journey through a 17-course sushi tasting menu consisting of fresh ingredients and high quality fish balanced with unique flavor profiles. Some of the featured dishes include yellowtail jalapeño, charcoal grilled otoro, creamy baked crab with masago, and lobster miso soup. Want to really splurge? Add on the Champagne and sake pairing for an additional $70. Reservations can be made on OpenTable for a maximum of four guests per seating.
Bellagreen
The fast-casual fave Bellagreen is launching breakfast at two of its most popular locations — Heights and River Oaks. Expect the same healthful, flavor-packed, seasonal fare as included on its lunch and dinner menus, but in the form of power bowls, French toast, corn cakes and more. The all-new breakfast menu debuts Nov. 10, and will be available daily, 7am-11am.
Zanti Cucina Italiana
Zanti
Still-new Zanti in the River Oaks Shopping Center recently rolled out a delectable brunch menu with Italian-inspired dishes like Braised Beef Chipotle Benedict, the Piemonte Truffle Bread and the Baked French Toast. Additionally, guests can indulge in the Seafood Tower comprised of king crab, whole lobster, colossal shrimp, blue point oyster, stone crab, shrimp ceviche and tuna tartar. For those with extra-luxe cravings, caviar service featuring Royal Ossetra and Imperial Ossetra is on offer. Brunch is served every Saturday and Sunday from 11am-3pm complemented by live music that kicks off at noon.
