January 31, 2010

Blog hiatus

For almost a year, we have enjoyed this conversation About Houston’s Austin with our readers. Now it’s time, for a while, to take it forward in person.

Scroll the posts, if you like, check the menu,  and come see us soon at 2408 West Anderson Lane, on the northwest corner of Burnet and Anderson, open almost twelve hours a day, pretty nearly every day. Our phone number is (512) 451.7333, and our current direct e-mail address is Austin@Hillstone.com.

And if important news about us arises in the future, you will once again find it here.

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Filed under About us, General, Teamwork, Who we are, Your question deserves an answer

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January 22, 2010

Wine: Austin Hope

The California wines from Austin Hope in Paso Robles are handcrafted and made in small, meticulously-tended batches.  Even the vineyards stand out from the neighbors’. The vines are planted closer and pruned more vigorously, encouraging the production of especially intense and flavorful wine grapes.

In the next few days, come try the 2007  Grenache, and find out why we are so excited to have tracked down a few cases of this special winemaker’s artistry.

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Filed under Called to the bar, In the details, Ingredients and methods, Menu, New and inviting, Your question deserves an answer

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January 17, 2010

Who we are: staff profile

This month marks the anniversary of Ruben, one of our culinary artists at the wood grill. Ruben is an exemplar of the truth that quality begins with the individual. His commitment to excellence, and attentive preparation of every dish within his responsibility, has paid great dividends in guest satisfaction for fourteen years.

And counting.

Thank you Ruben.

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Filed under In the details, Ingredients and methods, Menu, Teamwork, Who we are

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January 12, 2010

Adding wine opportunities

Stay tuned in the near future for additions to our wine list, with an emphasis on the Southern Rhône varieties, especially Grenache, Syrah, and Mourvedre. We’ll let you know more, soon.

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Filed under Called to the bar, In the details, Ingredients and methods, Menu, New and inviting, Your question deserves an answer

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January 12, 2010

Greener back pasture

It’s not just a New Year’s resolution, but a practice now established for 2010 and beyond. We have revised our record-keeping system to minimize shredding, and allow for easier recycling.

It won’t directly affect guests or meals, but we thought you might like to know. After all, the Earth produces the food we serve. We all want to do what we can.

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Filed under Giving back, In the details, Local and sustainable, Teamwork, Your question deserves an answer

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January 4, 2010

Who we are: staff profile

Jason N., a Houston’s server for a year and a half, was overheard during the holidays reminiscing about his Sicilian grandmother, and the traditional, meticulously-repaired, marionette theater she provided for her grandchildren’s amusement. He remembers her for qualities we all admire — courage, diligence, persistence, optimism, loyalty — and gives her credit for a lot of what he knows about life, especially a happy life with his opera-singer wife and baby daughter.

Early in the New Year, we’re happy to salute all the people over all the years who stand behind all our folks. It’s not just the front line that matter, it’s the network stretching outward through our families, our guests, our community, and farther. Buono Anno, Signora, and everyone like her, wherever you are. We can help each other make it a good — and delicious — 2010.

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Filed under In the details, Teamwork, Who we are

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December 31, 2009

Good fortune and prosperity, 2010

A U.S. holiday custom for New Year’s features Black Eyed Peas. Ours are fresh, simmered with applewood bacon, Swiss chard, cream, and garlic, garnished with olive oil. It’s an old tradition for good luck in the New Year — peas for pennies-for-luck, and green cabbage leaves (Swiss chard for us) for currency. All we know for sure is, they taste good, and some people wait all year for them.

Come in today or tomorrow to give us your opinion. We expect to be very busy tonight, but can always make room for you.

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December 28, 2009

A rare glass

Experienced winemaker Bill Arbios’ well-regarded Cabernet Sauvignon holds “minor cult status.” He makes fewer than 1000 cases a year of this oak-aged Bordeaux-type red, from grapes grown at mountain altitude in one Alexander Valley vineyard.

Now, to say help say adiós to 2009, Houston’s has managed to get 12 bottles from the 2004 vintage.

This is the time. Seize the glass. Or several. Before it’s gone.

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Filed under Called to the bar, In the details, Ingredients and methods, Menu, New and inviting, Your question deserves an answer

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December 24, 2009

Christmas Eve, 2009

Tonight you see, when entering through the green-garlanded arch, long rows of white pillar candles glowing to illuminate the season.

Bartenders from families in Seattle, The Netherlands, and around here, compare home-made eggnog recipes with guests. Bourbon?? Seems that’s what they add in West Texas.

Two guests heading to a table are poring over their iPhone screens, looking for last-minute Christmas shopping nearby. Yes, they are young men. Why do you ask?

Little girls, and bigger ones, wear charming Christmas dresses and big smiles for their table of just-arrived family.

A couple of Longhorn fans discuss the follow-the-team trips they’ve planned for 2010. Pasadena for sure. Houston. Lincoln.

It’s a festive, friendly night at Houston’s, right up to the last Ho Ho Ho, then to all a Good Night until 10:45 a.m. December 26th.

To our guests, staff, and blog-readers, warm wishes from all of us for a happy holiday.

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Filed under About us, In the details, It happened one night, Your question deserves an answer

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December 19, 2009

Garden Spot

Drop in soon on one of these bright late-autumn days, and enjoy the row of flame-colored trees at our entrance, tended by garden designer Jackson Broussard of Sprout. He’s also responsible for the matching bowls full of paperwhite Narcissus, just ready to burst into bloom at the doorway.

We try to enhance your entire Houston’s experience, entrance to dessert. Come share the experience, whether as a holiday festivity or a restorative good meal. Very suitable for a small party but doesn’t require an occasion. Can be just because.

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