My last night in Houston was supposed to be at Voice again, but as I
mentioned they are closed on Sundays. I asked the Chef at Voice where
I should take a VIP soprano after she has just sung 4+ hour of Wagner
and he instantly recommended IBIZA Food & Wine Bar
(www.ibizafoodandwinebar.com) just 5 minutes south of downtown
Houston. It was a brilliant suggestion and the two of us had the most
spectacular evening. The chef, CHARLES CLARK, came over to make sure
everything was okay a couple of times (he had apparently been told by
the chef from Voice that we were coming!). Everything all evening was
indeed superb.
I started with a Margarita which was okay, Christine had a pineapple
infused vodka martini that was divine and not overly pineapply. We
moved on to an exciting SANCERRE from LUCIEN CROCHET 2007 "La Croix du
Roy" that had some mineral taste and lots of flavor as well.It worked
well with the spices of some of the dishes we chose as well.
There are lots of "small plates" to choose from and we opted for 4,
thinking they were small tapas plates. WRONG. These are big portions,
about the size (or a bit larger) than an appetizer.
I could not resist the Fried SOFT SHELL CRAB in SEMOLINA Batter & Fins
Herbes Butter with CAPERBERRIES. Christine had not had a soft shell
since her youth and had avoided them; she marveled at the flavor,
crunchiness and size of these as well (they were from the Gulf and
hence still in season in Texas).
KERBEY FINGERS FRENCH FRIES are Parmesan Encrusted and then sprinkled
with TRUFFLE OIL. An aioli is on the side, but this isn't even needed
as the fries are simply the best without anything!
ROASTED BEETS are served with PISTACHIOS and FRENCH FETA cheese for
one of the lighter dishes that still bursts with flavor...and...
Whole Grilled SHRIMP come with CRABMEAT CORNBREAD & Tasso Ham Cream in
a dish that could be a main course with these four monster size prawns
over the "stuffing" and with a rich and spicy cream sauce.
We were quite full but really wanted to try one main course and asked
our server Paige, who was a doll, what she recommended. It was a no
brainer when she suggested the VEAL TENDERLOIN with CHANTERELLES in
TRUFFLE Pan Sauce. We had both spotted this dish and said, "ok" with
no thoughts. The portions were split before they came to the table and
served with a full plate's accouterments of veggies. The dish usually
comes with potatoes, but Paige said side substitutions are welcome, so
we went for the "small plate" option of CREMINI MUSHROOM RISOTTO with
Gran Padano Cheese and White Truffle Oil...another dreamy dish, but it
was the chanterelles and veal that were sublime and ethereal. A half
bottle of Oregon's DOMAINE SERENE "Evenstad Reserve" PINOT NOIR was a
perfect pairing, and I must also say the wine markup here in tiny,
perhaps the lowest I have ever seen in years!
We could not even think of dessert, so we waddled out and headed back
to the hotel knowing that Houston's downtown dining scene just keeps
getting better and better!
