Neula at MARCH (photo by Zach Horst)
Crawfish croquette at Little's
Chef Jason Ryczek’s new spring menu at this happening seafood go-to showcases seasonal Gulf Coast-forward specialties. Dressed Oysters come with hibiscus ponzu, smoked trout roe, and green oil, while luxe Wild Mussel Escabeche is smoked and chilled. A tad more decadent, Crawfish Croquettes are gently fried and served with rouille — a rich French sauce spiced with saffron — fresh spring peas, and tendrils. Its new PGDA Rib Eye is the same cut served at sister restaurant Pappas Bros. Steakhouse. Ryczek adds a Japanese spin with wild mushroom tare (an intense broth/glaze) and fresh wasabi. Add on Curried Cauliflower with spiced chickpeas, or marinated Morel Mushrooms and Soft Poached Heritage Egg, and that’s an innovative steak dinner!
Lead bartender Oliver Brooks is also celebrating the season with fresh cocktails including Rose Colored Glasses starring raspberry-infused Luxardo bitter bianco, guava, and sparkling wine. Or Some Like it Hot made with overproof blanco tequila, Fresno chile, cucumber and lime. Rather have dessert? Don’t miss the fresh new Corona Farm strawberries with shortcake and chocolate gelato.
Escudella de Hortalissa at MARCH (photo by Zach Horst)
Dreaming of getting away but can’t? Book a Resy at this Montrose award-winner for an extraordinary dining experience. The newest Mediterranean menu celebrates the cuisines and culture of the Catalan-speaking areas including Catalonia and the Balearic Islands, an archipelago encompassing Mallorca, Menorca, Ibiza, France's historical province of Roussillon, Valencia, and more. Its Països Catalans menu reflects the two distinctive styles that set Catalan cuisine apart – mar i muntanya, which marries elements of the sea and the mountains and dolç i salat, a blend of sweet and savory, all in one pot or dish. Familiar sauces rooted in Catalan cuisine include aioli, Romesco and sofrito.
A few highlights on the 6 or 9-course tasting menu include Fricandó, a take on the traditional Catalan beef stew with an apolonia-spiced wagyu short rib topped with picada, a traditional condiment of herbs and nuts, alongside chestnut pureé. Ànec Confita is duck pressed with cherries, white asparagus, pickled grapes and candied lavender almond, while Paella Valenciana is crafted with lamb chorizo, sweetbreads, fava beans, and saffron socarrat tuile. Choose the optional cocktail or wine pairing for a
Brasserie 19's Veal Papparedelle
A favorite watering hole and meet-and-greet in River Oaks has rolled out new cocktails and dishes to usher in spring. Veal Pappardelle is a lovely and colorful choice with slow cooked veal, fava bean, English peas, and gremolata swirled among wide pappardelle pasta. More rib-sticking dishes include Sakura pork chop with braised greens and yellow grits, and the Braised Lamb Shank with roasted sunchoke and local mushrooms garnished with arugula-horseradish purée. Several new cocktails are on tap this season, like the Palabra Final: Montelobos mezcal, boomsma, fresh lime, and simple syrup. Bring Fido along to enjoy the spring weather — the restaurant will be redoing its patio beginning in June.
Nigiri at Aya Sushi (photo by Jenn Duncan)
With plenty of crudo, sashimi and nigiri selections, it’s easy to load up on omega-3 fatty acids, protein and vitamins while eating light this spring and enjoying the patio. Aya’s Spring Omakase has launched, with delicacies including Hatsu Gatsuo: first catch of Skipjack, part of the tuna family, which has much leaner meat but carries buttery, mouth-melting characteristics. Also, Sashimi Zuwaigani: raw snow crab flown fresh, not frozen, paired with house-made kani su (a vinegar-based sauce), and more. The Bellaire sushi spot is also now offering wine flights!
Spread out on the spacious and dog-friendly patio with wine and friends at this wine café and take in the great weather. Mutiny Wine Room's mission is to bring the Napa Valley wine-tasting experience to the vibrant Heights neighborhood, while enjoying chef Eduardo’s global menu, mixing California sensibilities with a Texas twist. Steamed mussels with green coconut curry broth, Jasmine rice and charred lemon; Gulf snapper ceviche with leche de tigremarinade; and fresh East Coast Oysters Thai Set-Up are a few seasonal favorites this time of year. Happy Hour is offered Tuesday-Friday from 4-6pm and Saturday-Sunday from 2-5pm. Check out the website for ongoing Paella Sundays, Steak Flight Nights and special wine dinners.
Becca Cason Thrash and Kenn McLaughlin
“The unforgettable night of celebration and wonder included a cocktail reception, a three-course seated dinner provided by Jackson & Company and a dance party under disco balls and DJ Mohawk spinning beats,” said a rep for Stages, adding that the ball raises nearly $1.2 million.
There was also a performance on the Gordy’s Sterling stage, featuring musical numbers from some of McLaughlin’s favorite productions over the years. Past actors performed songs from “Godspell,” “Grey Gardens,” “The Fantasticks,” and many others.
After the show, a surf-and-turf dinner was served on a sleekly decorated, tented plaza in front of the theater. The tent walls and the table florals of white dogwood branches glowed pink, a nod to McLaughlin’s favorite color — fuchsia — which guests were encouraged to wear.
One such pretty-in-pink partygoer was Becca Cason Thrash, joining hubby John, as well as Sally and Philip Edmundson and Glenda and Russell Gordy as honorary chairs. Becca, once Houston’s top party hostess and a fixture on the scene at events such as the Stages gala, lives in Paris now, so her presence was lovely surprise to many guests. She jumped on stage at the dinner to help push an auction item — a first-class trip to Paris, of course — that she helped orchestrate.
McLaughlin himself also made remarks at dinner, moving many to tears with his eloquent swan song, reminding the crowd of the power of Stages’ motto: “We sit together in the dark to know how to love each other in the light.”
George C. Lancaster, Stages board president, served as co-chair of the gala, along with Kay Bruce, Judy and Jim Nicklos, and Cabrina and Steven Owsley.
Daryl Bristow and Janet Gurwitch Bristow
Jo Furr, Russell and Glenda Gordy
Honorary Co-Chairs Sally and Philip Edmundson
Steven and Cabrina Owsley, Interim Managing Director David Schmitz, Judy and Jim Nicklos
Brandon Wilburn and Briana Conner
Kenn McLaughlin, George C. Lancaster
Dana Wolf Pauly, Erika Mandel, Stacy Soefer Gomar, Julie Atlas Taylor, Nicole Sofer Loewenstern
Dance party to end the night
Decor in tent at night