November 11, 2009
To all U.S. and allied military personnel, current and in the past:
We appreciate your service. There is no way we can express enough gratitude for you being willing to do what you do, to give us freedom to do what we do. We will not forget you.
From Houston’s Austin
November 11, 2009
Even on our very busy days, it helps to plan ahead a little bit.
For your increased convenience, Houston’s accepts reservations, and phone-ahead entry of your name on the list waiting for tables. You can arrive with a party, or just a good appetite, with extra peace of mind. You have about 10 minutes’ latitude, and there’s always a parking space nearby.
Even on the spur of the moment, you never need to wonder “if you’ll have to wait.” Just telephone the front desk at (512)451.7333, let us know you’re coming, and we’ll agree on a target time for your Houston’s meal. Seated, and satisfied, soon and simple.
November 6, 2009
In the state of nature, they’re pretty much yellow, and oblong.
Our chef and his kitchen staff, however, transform them into something unique and memorable. Steamed and tender, the interior strands are seasoned with a light touch of herb butter, and tossed with golden raisins, Reggiano cheese, shiitaki mushrooms, and deep-green watercress.
Another of those vegetables, if you didn’t already like it, well, you could be pleasantly surprised. Some of us even become enthusiastic.
A bit like winning a new Lexus convertible. You have a real chance, when you support the Austin Center for Child Protection. Your server can tell you all about it.
November 4, 2009
We have surveyed the products of regional beekeepers, and are now serving and using Austin’s Good Flow Honey. Excellent with hot tea on a cool day, and a starring ingredient in the subtle flavors of some other dishes. Your server will gladly bring you a little metal jug full of this honey from home-town bees.
In other news, the buzz continues about the 2010 Lexus that will be won by some lucky contributor to the Child Protection Center. There is a limited number of chances, so purchase yours now. Drawing and award on December 6.
October 31, 2009
Halloween marks the beginning of another holiday season. Our gardener tells us that the tiny tips of green in the planted bowls out front are expected to become a mass of extra-fragrant paperwhite Narcissus around Thanksgiving, blooming in the cool weather for many days. Keep track of their progress on your way in to another satisfying meal at Houston’s.
They already look good with the Christmas-red 2010 Lexus convertible also out front. You could be in line for a very happy surprise by supporting the Austin Center for Child Protection. Your server will give you the details.
October 28, 2009
We are well-known among our purveyors for our vigilance at “the back door.” We order our well-aged meat, and fresh fish, pretty much whole, so that we can carve our own cuts and filets. We turn orders away if they do not meet our standards, so that occasionally there are menu changes at the last minute. Sorry for the disappointment, but, on the other hand, we never want to disappoint in what really matters.
Our many returning guests tell us we’re doing it right. We know we can’t let up, and thank you for understanding our pride in the food we put before you.
And yes, the red 2010 Lexus at the front door is, just possibly, yours, for helping the Austin Center for Child Protection.
October 24, 2009
With a well-aged steak, or on its own before the meal, we recommend our newly-featured Live Oak Pale Ale. One of our brew-scholars tells us that the first pale ale was developed for adventurers in India, who longed nostalgically for British beer when its quality could not survive shipping long distances. In response, brewers developed a pale ale (in some cases named India Pale Ale), so called because its color was lighter than the more common English dark-malt-based porters. Live Oak Pale Ale derives from a recipe with additional, more varied, hops, including the Cascade variety, a specially robust brew for explorers in any latitude.
Hops and change — taste it in Pale Ale. No need to venture far from home — Houston’s is your nearby “local.” Live Oak is homegrown, too.
October 20, 2009
A not-too-sweet cool morsel with holiday flair, our Harvest Cheesecake, new for fall, contains colorful kuri squash, lightly seasoned with cinnamon and vanilla, all heaped into our graham cracker and pecan crust.
The previews are positive. See if you don’t feel just a little more festive with the first bite.
Also festive: a shiny new red Lexus convertible, with the potential to become all yours. Even more worth celebrating: helping the Center for Child Protection effectively care for children in distress.
October 17, 2009
On a bright blue Austin Saturday, dipping into the 40’s tonight, it’s only right to offer as today’s soup a sturdy bowl of our beefy Firehouse Chili with cheddar and chips, and a sprinkle of onion. Paired with a salad, or as a first course, it satisfies.
Saturday is also the only day for a chili cheeseburger.
Forecast: Chili all day.
P.S. Just imagine pulling up for Houston’s chili 52 Saturdays a year in a red convertible.
October 14, 2009
A favorite featured entrée now on the dinner menu, and often available at lunch, too, two crab cakes (our guests call them legendary). A light, crisp outside, and inside — crab and nothing but crab, highlighted by a subtle Pommery mustard sauce.
And as an open menu secret for blog-readers with appetites that appreciate quality, but can’t quite manage a full plate, the chef has made a special concession to offer one sautéed all-crab cake, à la carte. If your schedule is relaxed and you can allow the extra preparation time, a single crab cake makes a memorable first course. Or add a salad and seasonal vegetable, and relish a substantial light meal.
There’s something so luxurious about this particular dish, that it would go very nicely with winning a new Lexus convertible.
