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Culinary Blog

Posts from February 2016

  • Hugo Ortega making tortillas
    February 29, 2016
    Chef Hugo Ortega calls masa, the corn dough used to make tortillas, the foundation of Mexican cuisine. At his restaurants, Hugo’s and Caracol, he prepares masa and tortillas the old-fashioned way like he learned from his grandmother as a child. The process begins by cooking dried corn in a mixture of water and cal (ground limestone) and allowing it to rest overnight. The next morning, Ortega grinds the corn into masa, which is then rolled into balls, flattened and cooked. It’s not...
  • Chris Cusak
    February 24, 2016
    When Treadsack CEO Chris Cusack and business partner Joey Treadway were looking for locations for their first restaurant, Down House, the Houston Heights wasn’t their only option. But having grown up there, Cusack found it to be an easier choice. The neighborhood’s community feel aligned with the company’s values and, at the time, the neighborhood was underserved. Fast forward to 2016 and Cusack and the Treadsack team have added D&T Drive-Inn, Johnny’s Gold Brick,...
  • Mike Criss
    February 17, 2016
    When Mike Criss opened downtown bar, Nightingale Room, in November 2014, he melded two of the things he loves most: good music and cocktails. Criss describes the bar, which he opened with Bobby Huegel and The Clumsy Butcher Group, as a high-energy place, where people can have fun, listen to good music and make good memories. Now, a little more than a year after it opened, the Nightingale Room is looking to become more of a live music destination. We caught up with Criss about what’s new...
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