Two restaurant newbies celebrated summer openings, beginning with Bosscat Kitchen & Libation’s bars inside The James and The Ivy apartment buildings in River Oaks. Residents and guests can enjoy signature cocktails from Bosscat’s bar director Matt Sharp, plus an exclusive menu of light bites. More foodie fun awaited at Poitín, Sawyer Yards’ newest arrival. The restaurant’s grand-opening bash benefited the Orange Show Center for Visionary Art, and was full of funky touches like undercover comedians from The Secret Group and a drag show by Blackberri and friends. There was no shortage of beverages or bites — the pork belly apps were nicely washed down with colorful cocktails and beer from neighboring Holler Brewery and Green Flash Brewing Co.
HOW DID YOU get where you are today? The EMS industry, quite literally, never stops. Our staff and units are called to serve our community every hour of every day; there are no weekends, holidays, or “days off.” Obviously, the demands of EMS are not for the faint of heart, and we have established a culture of service and accountability that is different than nearly every other organization. Our leadership team sets this culture by exhibiting their passion for this industry daily. Their tireless dedication makes a better experience for our staff when they come to work and for our patients and clients when they call on us to transport their loved ones.
Who do you credit? Foremost, I credit the leaders and staff of my team. Beginning with Vice President Sumi Patel, who has been with ORION for 15 years, I am extremely proud to work with, and for, everyone who wears our logo. Houston has amazing diversity in the community, and ORION celebrates that both publicly and internally, as seen in the makeup of our leadership team and staff. The people who work at ORION do so because they are committed to our mission and to providing the most professional medical care to every patient we transport. Their devotion to and support of ORION has made us one of the best EMS companies in the city.
What lessons have you learned that might enlighten/inspire? One of the most important roles that Sumi and I play is mentoring and guiding our managers, so that they can effectively lead their departments. Watching their professional growth is very rewarding, but it also has clear benefits to the business, as it allows us to expand to meet new opportunities. Over the last 15 years, we have learned that complacency is not an option. The EMS industry is vibrant, especially in Houston, which requires ORION to have an agile and dynamic business model. We are constantly evaluating our processes to ensure that we are meeting the needs of our community in ways that provide the most impact and value to them. We are tactical enough to respond to every day-to-day circumstance that arises, while, at the same time, maintaining a strategic focus on our goals for the future.
What’s new or upcoming for ORION? As we continue to fulfill our mission of service to the Houston community, we are excited to expand our reach into other hospital systems in the region. Our team and fleet are growing to ensure that we are always ready to serve the people of this community.
FOR THE SIXTH year, the Red Hot Gala, in support of Houston firefighters was a huge success, with a mixture of heartstrings and heartthrobs!
Raising more than $750,000, the event took place at the Royal Sonesta and drew a fun crowd, the largest group to date for the fundraiser. Alan and Elizabeth Stein, founders of the event, served as chairs.
“We can declare this is our biggest year yet and we are still counting,” said a rep for the event’s organizers.
Per the Steins: “With the community’s support, we have continued to raise money, purchase equipment, provide additional training, and address the needs of firefighters and their families facing extraordinary hardships. With your support, we have raised more than $4 million in six years.”
As ever, the most memorable moment of the night came when the firefighters featured in the new hunky-firemen calendar strutted the stage, bare pecs glistening under spotlights thanks to a fresh coat of baby oil!
But there were touching moments, too, as in the opening presentation of the flags by the Houston Firefighter Honor Guard and Pipes and Drums, followed by firefighter Joe Rice’s stirring acapella rendition of The Star-Spangled Banner acapella. Also, videos were played highlighting the first responders’ dangerous, life-saving work. And Hallie Vanderhider and Bobbie Nau were honored for their longstanding support of the Red Hot mission.
Auction items included a fabulous necklace from IW Marks and a stay at a villa in Puerto Vallarta. As ever, a raucous country band played at both the cocktail hour before dinner and again after — a unique Red Hot touch. The shirtless hunks milling around, happily posing for pics, was also notable.
VIP guests included Brigitte Kalai, Van and David Greenberg, Bill Baldwin, Fady Armanious, Patti and Don Murphy, Beth Muecke, mayoral candidate John Whitmire, Robin and Alex Brennan-Martin, Frances and Tony Buzbee, Gary Petersen, Leisa Holland Nelson Bowman and Joanna Marks.
Alex Ochoa, Julie Chen, and Joanna Marks
Cheryl & Bill King
Ben Berg
Dee Darby, Elizabeth Stein, Laura Elizabeth Stein, and Scarlett Tyler
Bobbie Nau & Sr. Captain Robert Clark
Gaye Lynn & Stuart Zarrow
Maria Bassa & Beth Muecke
2024 Mr. January
Lesha & Tom Elsenbrook with Elyse & Drew Tolson
Marty Lancton and Hallie Vanderhider
Nellie & Lux K-9 AFT Arson Dogs
Tammy & Kim Norman
Maria Moncada Alaoui & Captain Christopher Garcia
This Week's Food News: Mega-Hyped Thai Spot Debuts, Another Ben Berg Concept Bows, and More!
PULL UP A chair to one of these delights, be it upscale Thai, hearty Italian brunch, elegant Japanese, or a prime Downtown steak-out. Don’t forget dessert!
MaKiin Thai
MaKiin (photo by Raydon Creative)
Prepare for a taste of the exotic today, Oct. 23, when upscale restaurant MaKiin bows in luxury high-rise Hanover River Oaks. Serving refined, beautifully presented Thai fare in a chic setting, MaKiin is the brainchild of female restaurateur Lukkaew Srasrisuwan, proprietor of Kin Dee in the Heights. “MaKiin means come to eat, an invitation that in Thailand is viewed as the highest honor one can bestow,” said Srasrisuwan. Designed by sought-after interior designer Gin Braverman, the decor draws inspiration from ornate Thai temples and lively Thai night markets, allowing diners to escape to an authentic Thai experience.
The menu was created by Thailand’s award-winning chefs Eakkapan “Chef O” Ngammuang and Aphassorn “Chef Bell” Predawan. Expect multi-layered dishes with distinctive flavors and nods to royal Thai family recipes within Northern and Southern Thailand, with influences from Malaysia, India, Indonesia, and China. Aside from the array of appetizers, soups and salads, entrée highlights include the Flavors of Siam — a masterpiece featuring wagyu steak with charred eggplant, lemongrass, and two Thai-style sauces, Pla and Yum; and Chef O’s Award-Winning Chicken with Massaman curry paste atop potato pavé, plus a dash of gold dust added tableside. Another sure-to-be hit is the hearty Majestic Ocean Medley, a casserole of jewels from the sea.
MaKiin is open for dinner daily, and happy hour is offered in the bar, dining room, and patio daily.
Annabelle Brasserie
Annabelle Brasserie
Infused with the charm of a bustling Parisian café, Berg Hospitality’s new concept is now open in Houston’s newest lifestyle district, Autry Park on Buffalo Bayou. Anticipate modern French cuisine — brunch, lunch and dinner — served in a very pretty space with picturesque views of the park. Tuna tartare, foie gras torchon, French onion soup, Maine lobster salad with caviar are a few of the small plates. Mains include steak frites, beef bourguignon, seared diver scallops, and duck cassoulet.
Uchi
The latest menu item at Uchi is arguably better to-go! Executive Pastry Chef Ariana Quant has perfected her fried-milk ice cream recipe, and pints of the delicacy are available for take-home after dining in, or for delivery via UberEats. It's sweet-cream ice cream mixed with salted fudge, chocolate-covered cornflakes, and chunks of blondies. Grab a spoon!
Dessert Gallery Bakery & Café
Dessert Gallery (photo by Becca Wright)
Houston sweet-tooth shrine Dessert Gallery has rolled out a new menu for the first time since 2019. On the heels of its 28th anniversary, and recently breaking ground on a new location in The Woodlands, owner Sara Brook was inspired to create 15 new items!
“I’m always excited about new desserts,” said Brook. “We’ve landed on some great new desserts, and I hope our customers love them.” There’s a new category of sweets calledDG Dessert Slabs — giant sheets of cake portioned into individual slices. Choose from four flavors: Strawberry Crunch; Orange Creamsicle; Funfetti with Caramel Buttercream; and Butter Pecan.
Other new items include the flourless Chocolate Cake; Billionaire Brownies: rich fudge brownies topped with chocolate glaze and splashed with gold; cranberry shortbread hearts; Pumpkin Dream Parfait; and raspberry sugar cookies, part of Dessert Gallery’s commitment to supporting Breast Cancer Awareness Month.
Guard and Grace
Chef-owner Troy Guard
Downtown’s premiere modern steakhouse is celebrating four years of culinary excellence with a celebration like no other. This season's standout event, dubbed "An Ohana Affair," will take place Nov. 15 from 5-8pm. The restaurant-hosted event guarantees a display of outstanding culinary creations skillfully prepared by Houston’s top chefs. Chef-owner Troy Guard has collaborated with renowned chefs including Bludorn/Navy Blue’s Chase Voelz, Levi Goode, Drake Leonards, Hugo Ortega and Guard and Grace’s executive chef Adam Vero. Together, the team has orchestrated an evening brimming with delightful bites and expertly crafted cocktails.The anniversary party will have a philanthropic focus, with $25 from each ticket sold going to Kids’ Meals, Inc.Tickets start at $75.
Nobu
Curated with bright and bold flavors, Nobu's all-new omakase experience: “At The Sushi Bar” is available for guest seatings ($225 per person) on Thursday and Friday evenings from 6-8:30PM. Putting trust into chef Joe Murphey and chef Eiji, guests are invited to embark on a culinary journey through a 17-course sushi tasting menu consisting of fresh ingredients and high quality fish balanced with unique flavor profiles. Some of the featured dishes include yellowtail jalapeño, charcoal grilled otoro, creamy baked crab with masago, and lobster miso soup. Want to really splurge? Add on the Champagne and sake pairing for an additional $70. Reservations can be made on OpenTable for a maximum of four guests per seating.
Bellagreen
The fast-casual fave Bellagreen is launching breakfast at two of its most popular locations — Heights and River Oaks. Expect the same healthful, flavor-packed, seasonal fare as included on its lunch and dinner menus, but in the form of power bowls, French toast, corn cakes and more. The all-new breakfast menu debuts Nov. 10, and will be available daily, 7am-11am.