TIME TO PAINT the town! This season, a trio of art fairs hits Houston, beginning with the Houston Art Fair (formerly the Houston Fine Art Fair), where nearly 50 local and international galleries exhibit Sept. 29-Oct. 2 at Silver Street Studios. On the same weekend, the Texas Contemporary event is held Downtown at the George R. Brown Convention Center. Opening-night festivities include a collaborative performance with the Houston Ballet’s Oliver Halkowich and multi-media artist Chris Doyle. And a week later, the semi-annual Bayou City Art Festival returns to the streets of Downtown with hundreds of outdoor booths.
The Kitchen & Cantina menu touts beautifully executed classics like mesquite-grilled fajitas, enchiladas verdes, taquitos and mouthwatering combo platters, all made with hand-rolled tortillas, house-ground sausage and more. With existing locations in Memorial, the Heights and The Woodlands, it has garnered a following city-wide.
But there's something about the new River Oaks restaurant that goes beyond the basic margarita: Behind the main building, a "cavern-like" agave-focused bar will feature a drink list comprised of mezcal- and tequila-forward beverages, plus a menu of light bites like flautas and aguachile. More info about the forthcoming Bar Buena can be found on Instagram.
“We are excited to continue Goode Company’s journey and expand into the River Oaks community with this new location,” said Goode Company Chef and President Levi Goode in a statement. “We aim to create an inviting atmosphere where people can unwind, relax on our outdoor patio, enjoy some delicious food, or take in an excellently crafted cocktail at Bar Buena.”
Rendering of new Goode Co. Kitchen + Cantina (courtesy Brown McGregor Architects, Inc.)
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“Wine, at its worst is an expression, and at its best is a work of art,” said the founders in a statement. “We founded Mutiny Wine Room to create connections between wine lovers and the hands, hearts, and minds of the artists that create great wine."
The food menu at Mutiny is helmed by chef Eduardo Alcayaga who emphasizes local produce from specialty purveyors for his Cali-meets-Texas menu. The Ranch Board, for example, is a twist on the wine-tasting staple with sirloin steak, venison sausage and bacon roulade.
On Jan. 23, the anniversary party will also celebrate the exclusive release of Kagan Cellars' 2019 Vintages with a grazing table from chef Eduardo plus discounts on wine club memberships.
