This Week in Food Blogs: Chicken Wings, Caribbean Fare and Breakfast All Day

Categories: Leftovers

Photo by stu_spivack
Oops. We missed National Wing Day, but Hank On Food knows where to go.
Hank On Food: Evidently, though we here at Eating Our Words missed National Wing Day on Monday, Hank On Food was on the ball. Or, if you will, on the wing. Anyway, Hank wrote a great round-up of local spots to get wings. Some of them are wing restaurants and some of them aren't wing-focused, but still cook up a mean bird. His most interesting insights involve the non-wing restaurants that serve awesome wings. He singles out Tony's Thai, House of Bowls and Pappas BBQ as wing masters.

The Woodlands Eats: The folks at The Woodlands Eats ventured down to Spring for a late breakfast at Sunny Side of the Street on Saturday. They compare the restaurant, which opened in April, to an IHOP or Denny's in terms of concept, but note that Sunny Side isn't a chain and the food is higher quality. The reviewers weren't thrilled with the pancakes or French toast offered at Sunny Side, but enjoyed an omelette and said that the coffee is good and strong. Will they be back? They haven't decided yet, but they hope that any future visit will be...sunnier.

Leader Eater: In keeping with The Leader's most recent theme, the future, the Leader Eater went to D&T Drive Inn, where, it says, the future is now. Because it opened in what used to be a convenience store dating back to the '50s, D&T has a bit of an old-timey vibe, but, according to the Leader Eater, the food and drink offerings are indicative of the future of the Houston bar scene. The Leader Eater says, "Icehouses of the future will unabashedly offer dried and finely sliced sweet sausage like Borsellino and proudly pair it with a soft Vermont raclette cheese sporting a dull creamy finish that goes down best with a slice of sour green apple. D&T has brought the organic comfort food craze that heralds the yesteryear to the beer drinker." Suddenly the future's looking pretty bright.

Gastronaut: Feeling inspired by Nicki Minaj, Robb Walsh went on a quest to figure out "Where the f**k my curry chicken, and my rice and peas?" Evidently that's a line in Minaj's song "Beam Me Up, Scotty," so now we know something new about Robb Walsh. Moving on. Walsh checked out the Caribbean food at D'Caribbean Curry Spot in Pearland for some Trinidadian cuisine and found the roti (curry wrapped in a big ol' piece of flatbread...kind of like a burrito) to be particularly enjoyable, and advises that the bone-in curry chicken is the best meat dish on the menu.

The Mija Chronicles: Lesley Téllez is a food writer and culinary guide in New York City, but because she spent some time living and eating in Mexico, a lot of what she has to say is totally relevant to the food scene here in Houston. This week, she had a guest writer on her blog, Macarena Hernández, who introduced her to agua mineral preparada. It's a mixture of Topo Chico, citrus juice and the spice mix Tajin, available at most H-E-Bs. Téllez describes it as "a cross between a limonada and a michelada, without the beer" and "these fruit salads that you have in Mexico, with the cucumber and jicama with lime and chile powder." Sounds perfectly refreshing for a hot summer day!

Delicious Mischief: Finally, John DeMers delves into tres leches cake -- for breakfast. While the origin of tres leches cake is disputed, it's pretty clear that tres leches pancakes were invented right here in Houston by the Cordúa family. DeMers is apparently working on a cookbook with Michael and David Cordúa, who allowed him to share the recipe for tres leches pancakes on the blog. The recipe involves a tres leches mixture that gets drizzled on top of the pancakes, as well as Italian meringue that gets piped into the center. I'll take 12, thanks.


Location Info

Tony's Thai & Sushi Restaurant

10613 Bellaire Blvd. # A101 Houston, Houston, TX

Category: Restaurant

House of Bowls

6650 Corporate Drive, Houston, TX

Category: Restaurant


Advertisement

My Voice Nation Help
0 comments

Now Trending

From the Vault

 

Loading...