Saturday, February 25, 2017 • Page 1C
Irish restauranteur bringing burgers to Durham By Betsy Denson betsy@theleadernews.com In January 2016, developer Bryan Danna bought a former gas station/car wash at 1603 N. Durham that he had big hopes for – and now they are coming to fruition. Balls Out Burger – a “no-frills, straightforward burger and beer joint” will open this spring in Shady Acres, near The Heights. A press release on the venture says that, “the menu may be simple, but the atmosphere will impress with industrial clean lines, a massive porch area, stellar music, outdoor games of all kinds, and strategically placed flat screen TVs for game day gatherings.” Balls Out Burger is Ian Tucker Hospitality Group’s first Houston concept. And who is Ian Tucker? The 37-year-old native of Ireland studied Economics and Math at Trinity College in Dublin and worked there in the restaurant business since 2004. He opened his own restaurant, The Exchequer D2, with a
Along with the Balls Our Burger concept, Ian Tucker also plans to develop a cocktail bar, called a Poitín, at Sawyer Yards in the Washington Avenue Arts District.
partner in 2009. According to press materials, Tucker and his team were awarded Best Gastropub at the Irish Restaurant Awards in 2010 and again in 2012. The Exchequer also took the prize for Best Cocktail Bar at the Irish Restaurant Awards in 2012, 2013, and 2016. Next was the purchase of Sweeney’s Pub, a
live music bar in Dublin. Then in March 2014, the group opened a second Exchequer, dubbed The Exchequer Wine Bar, in a suburb of Dublin. Tucker was elected Chairman of the Restaurant Association of Ireland in 2013 and stayed in the role until leaving Ireland for the United States in September of 2015. And just why did
he leave at the height of his success? In 2014, Tucker met his now American wife Casey, who was on a four-day vacation in Ireland, when she and a friend and made a fateful stop into The Exchequer D2. To make a long story short, the Tuckers now live in Houston and are expecting their first child. Tucker is now planning to bring his considerable experience to bear on two new concepts - Balls Out Burger on N. Durham, and “a sophisticated, concept-driven cocktail bar and restaurant” called Poitín, which is the name of a traditional Irish distilled beverage. Poitín (pronounced Putt-cheen) will follow Balls Out Burger in the fall at Sawyer Yards in the Washington Avenue Arts District. It will take its cues from The Exchequer as a “concept-driven cocktail bar and restaurant with broad appeal.” Once open, Balls Out Burger will be open Sunday through Wednesday from 11 a.m.-10 p.m. and Thursday through Saturday from 11 a.m.-11 p.m.
The Great Debate Over
If you want pizza on N. Shepherd, you have your choice By Betsy Denson betsy@theleadernews.com If you’re in the mood for pizza, you’re in luck. In the last few years it seems that there has been an eruption of restaurants along North Shepherd and elsewhere that specialize in the pie. With that in mind, I put out a highly scientific anonymous survey to see where people’s preferences lie. The answer – all over the place. About a quarter of the people I asked said that Pink’s Pizza at 3404 N Shepherd Drive was their go-to spot. This may not be surprising since Pink’s has been open for the last five years. One of my respondents said that the reasons for their loyalty were the following: “quality ingredients, love their cheese, general concept, delivery, gluten free options, great salads, and pizza crust is delish.” Convenience was a matter for another who said “Pink’s is in our neighborhood and they deliver.” “We’ve always prided ourselves on providing the freshest, most premium ingredients available, and most people know that,” said Delicious Concepts owner Ken Bridge. “We also have a very unique flavor profile.” Bridge has gotten used to the pizza competition. “We always feel the opening of a new competitor, initially being that most people want to try and evaluate a new concept,” he said. “We usually bounce back within a couple of months. A new concept will find their unique audience and customer base and build from there. Our retention has always been deep rooted in the community and maintaining consistency in our core values; quality, consistency and customer service. I would agree that there seems to be an abnormally high level of pizza options in this particular area, but damn, who doesn’t love pizza!” My personal fav at Pink’s? Hands down the Hawaii Five O. Others mention This Guy which features sausage, chicken, goat cheese, mozzarella and spinach.
and lots of big groups in Montrose.” When asked about pizza saturation Jerrier – perhaps predictably considering the nature of his business – says he’s not sure you can ever have enough pizza. “If you use New York as a benchmark, the neighborhood is certainly not oversaturated,” he said. “It was kind of a bummer that Mellow Mushroom opened about 100 feet from us, but they are really a totally different style and experience.” Jerrier notes that they follow strict Neapolitan guidelines but like to have fun with creative toppings. “In the Heights, the guys from Southern Goods make brisket for us for our Elena Pizza,” he said. Jerrier also notes that they’re working on a brunch menu that they hope to roll out in the late spring. Speaking of Cane If you want pizza, the consistent restaurants in the area have been joined Rosso’s neighbor, anothby newcomers like Cane Rosso and Mellow Mushroom. er five percent of people on my survey have alNewcomer Cane Rosso (1835 N is to eat it quickly before it gets too ready been won over by Mellow Shepherd Dr.) got five percent of soggy. the vote. When they first moved into And the reason my kids liked it so Mushroom (1919 N Shepherd Dr) as the area last June a lot was made of much the first time around? S’mores their pizza place. “I loved the atmosphere of Meltheir non-New York Neapolitan style Calzone (chocolate, marshmallows, pizzas, which according to their pro- caramelized sugar) for dessert. Say low Mushroom and their food when we visited the Steubner Airline lomotional materials are “meant to be no more. eaten with a knife and fork.” Cane Rosso’s owner, Jay Jerrier, cation,” said Elizabeth Villarreal. A true Neapolitan pizza dough is says he’s been please with business “Haven’t been to the new Shady Acres location yet.” formed by hand and does not ex- so far. My family went for the first time ceed 3 millimeters in thickness. It’s “We’ve had a great reception to also baked at a high temperature for not only our pizza, but also our cock- last week. Mellow Mushroom started a short time and is fairly soft when tails,” he said. “The delays in getting in Atlanta, GA near where I grew up served. This was a turn off for a few open were really frustrating, but we so I was familiar with it, and rememfriends I talked to, so when my family finally got our Heights location open bered liking it then. As one enthusiastic Yelp reviewer ate there without me and wanted to in June and our Montrose location go back I was hesitant. Turns out I open in late October. Each loca- said, “this chain has explosive flalike Neapolitan pizza, since I’m not tion has a really different customer big on thick crusts anyway. The trick mix - lots of families in the Heights See Pizza P. 2C
While we’re dreaming about new restaurants By Betsy Denson betsy@theleadernews.com
The conversations about pizza in our Pick Your Pizza article led to a wish list of what people say they still want in the area. “More chef owned places,” said Jennifer Scogin. Brie Kelman is looking for a restaurant with a good outdoor place where kids can play. She’s excited to see what will happen at Jimmy’s Ice House on White Oak which was recently purchased by Braun Enterprises. “Hoping for the best at the Jimmy’s location since Braun typically does good stuff and it is one of the few places remaining with so much land,” Kelman said. Tarka, a casual Indian restaurant, is opening at Bryan Danna’s 19th & Shepherd development but people still want more. “I’d love Indian or Mediterranean food around here,” said Candice Croker. Danyel Ramelow adds Pakistani, Persian, Turkish, Greek, Vietnamese, Caribbean, Japanese type of restaurants to that list. For those who can’t wait for Tarka to open, Kelman suggests a new spot just south of I-10 on Shepherd - Surya Indian. Sushi still gets numerous votes as do restaurants that serve food with fresh ingredients and salads for takeout. People want more good delis although they are torn on chain vs no chain. Another thing that was a constant – some more truly kid friendly, budget friendly options. “Something like Little Matt’s in Bellaire would be awesome!” said one. “One that has a wait staff, family friendly and affordable,” said another. “I’m glad to see the new ones: Union Kitchen and Liberty Kitchen, but not necessarily good for family budgets.” Other votes were for German, Israeli and French food – “just more elevated food. We have a few nice restaurants, but for the most part, the food is unimaginative.” Elizabeth Villarreal says she has a dream of opening a family style pub styled after an English pub in Oak Forest – “Lunch, dinner with pub fare... pints and a wee dram for everybody!” Best quote of the discussion is courtesy of Stella Stevens: “For me, I’m done for the most part with yuppie food. I am Doyle’s, BBQ Inn and Mi Sombrero all the way. If it’s not north of 610, I don’t need to go.” Asked to elaborate? “Any place where there is kale on the menu,” she said.
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Page 2C • Saturday, February 25, 2017
Leader Nibbles Houston Panini releases new concept
All good things must come to an end and for Houston Panini & Provisions, at 1727 W 34th St., that date is March 8. “We’ll go out to the City Hall farmers market that Wednesday like we’ve been doing and also have the shop open,” said Panini’s David Colby. The building they are in is scheduled to be demolished in mid-March to make way for Bryan Danna’s new development on the southwest corner of 34th and Ella. Colby said they hope to make the jump to the new development but that nothing is finalized. What is certain is that when they do reopen it will be as Pop & Pan, a more upscale venture that will still pay homage to their best loved offerings – namely paninis and popcorn. “We’ll have dinner service, beer and wine, and brunch,” said Colby. “We’re going to change the game with the sandwich.” Think open faced Eggs Benedict. Colby notes that they started out as a mom and pop store and before they moved in, the previous tenants had also sold popcorn for the past 35 years. “This will be a facelift, our 2.0,” said Colby. Between the end of Houston Panini & Provisions and the start of Pop & Pan, Colby will continue at Belle Station in Midtown where he also works as executive chef. Paninis just may show up on their menu too.
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Pizza from P. 1C vors but also a fun, calming interior.” My kids liked the steer and cowboy out front in addition to the metal bus inside. Our waitress told us there would be a 30 minute wait for food but it seemed to come much quicker than that. Both our waitress and her trainee were very attentive. My husband ordered the house special which was basically a supreme pizza and gave it high marks. I got a gluten free cheese with olives and spinach (gluten free crust is an acquired taste if you’ve ever tried it) and the kids got the kids pizza which was a French bread with toppings. I happily ate their gluten leftovers. As I mentioned, there were also a number of write in votes, the top two being Papa Murphy’s (“I can customize the pizza, cook it at home, and it works with my tight budget.”) and Brothers Pizza (“We are from the northeast and Brothers is the closest in proximity to our house that has pizza that most resembles what we grew up eating.”) A majority of respondents – 85 percent – said no more pizza places please but 15 percent were still game. “I love having a variety of pizza styles to choose from,”
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The departure of West End Cleaners last March left a vacancy at the Garden Oaks Center, 3406 N. Shepherd Drive, between Pink’s Pizza and the Garden Oaks Veterinary Clinic. According to signage – and the developer Bryan Danna who owns and manages the center – there is a new, and decidedly different – tenant. Village Liquor announces that they are coming soon. According to their website, Village Liquor was founded in 1983 and currently operates three area locations, each fully stocked with a wide variety of top shelf spirits and high-end wines. They say they specialize in sourcing limited editions and rare vintages. “Lots of variety and fair prices,” said one patron in an online review of one of their other locations. “A great alternative to Specs if you are just looking for a quick in and out liquor store. Noticed a lot of specials too.”
said one. “Would die for Keneally’s Irish Pub to open a pizza place in the hood!” Other contenders with multiple mentions were Marco’s Pizza on Ella, Doyle’s on 34th and Collina’s Italian Cafe on 19th Street. “I really like that Collina’s is BYOB,” said a frequent visitor.
“It makes for a more economical meal.” As one person noted, pizza isn’t the only thing that repeats around here. “We had the taco explosion, the donut explosion, the fried chicken explosion and now the pizza explosion – what’s next?”
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Saturday, February 25, 2017 • Page 3C
Ginger and Fork celebrates one year anniversary, milestone By Christina Martinez christina@theleadernews.com Opening a business is a challenge, but opening a restaurant in Houston is a whole other trial – a testing trial that Mary Li of Ginger and Fork restaurant was ready for. Just next week, on Thursday, March 2 Mary Li and her staff at Ginger and Fork restaurant – a Cantonese and Hong Kong inspired restaurant and bar – will be celebrating their one year anniversary. The milestone anniversary is anything but lost on Li. “In a year’s time, we’ve learned so many things,” Li said. “But our goal for this restaurant was for this building to reconnect old friends, and connect new ones. And we’ve done that. We have new regulars that have become our friends, our family. And I get to reconnect with old friends here every day.” Branching out Opening Ginger and Fork wasn’t an idea that sparked a year ago, rather a formulated plan of years’ worth of work in the industry and a little encouragement through that time span. For 24 years, Mary Li was the face of Tony Mandola’s bar program. Her general manager at Ginger and Fork, Donnie Roy, was behind the scenes for Tony’s, managing finances, company structure and their staff. Over a couple of decades, Li and Roy perfected a friendship and perfected their craft. “After all that time at Tony Mandola’s, the restaurant had changed a lot,” Li said. “I had made so many friends with my time there, and so many of them encouraged me to branch out and open my own concept. So I began thinking about what’s inside the loop and what we don’t have.” Thinking of what’s inside the loop, Li named off a few: steak houses, Italian, Mexican. The cuisine missing from that inside-the-loop list was what Li was raised on: Cantonese, Hong Kong inspired fare. “When you think of Chinese food, you don’t think of a dining experience,” Li said. “I wanted to bring the cuisine that I so dearly love, the tradition I was raised on, and add in the dining and service element. When you go out to eat for Chinese food, you usually go to eat and then just leave. With all my years behind the bar, I wanted to add a strong cocktail program so when you come here you can have that full dining experience.” On the menu Cutting corners and doing things halfheartedly isn’t the way of Ginger and Fork, a quality trait Roy said can almost be to a fault. The main menu is separated in categories: small eats, main eats – sea, land, earth – soups, grains and noodles. A lunch and brunch menu is also available, as well as a few off the menu items you should know about. A traditional “off the menu” item that Li said she’s passionate about is the Xiaolongbao, or “soup dumplings.” “We want to offer something that we enjoy,
something that we’re proud of,” Roy said. “So the soup dumplings were a challenge. We wanted them to be authentic, and we figured out a way to make that happen.” Polling the bar at Ginger and Fork, the wings, lobster tails, and fresh tomato beef rice plate were a few customer favorites. On the soup menu, many pointed out the Ching Po Leung, a bone broth soup that has immense health benefits – one that everyone mentioned to order when you feel a cold coming on or during one. “Everything on the menu, we recommend ordering family style,” Li said. “Order a few things for the table, and try a little bit of everything.”
Behind the bar There are three things that make a successful bar program, according to Ginger and Fork’s bartender, Jeremy Olivier, and that’s the will from the ownership, having someone to do the preparation work, and then when it comes to delivery time, the staff has to be able to follow through. “Without those three things and without passion, a bar program won’t succeed,” Olivier said. “Mary and Marc have that.” From the cocktail menu, there are 12 cocktails listed, along with a full bar and cultured wine program. If you ask Li which is her favorite cocktail, she said she can’t pick just one, but can recommend a top three: the Panama Daiquiri, the Ginger Margarita, and the Pistachio Sour. If you ask Roy, his immediate response is the whiskey cocktail, being a whiskey lover. And if you ask Olivier, he’s got only one in mind. “The best kind of cocktail should stimulate all five senses,” Olivier said. “It should be beautiful to look at, it should smell great, it should taste good, it should hold well in your hand, and the name should be pleasing. All five senses should be stimulated, and the panama daiquiri easily does that.” Service is key Walk into Ginger and Fork on any given day, and it’s more than likely that you’ll get a greeting from Li or Roy, and that is something both say they try to make a standard. “We try not to look at customers as our customers or clientele, and for me, and all my years of background, it’s always been ‘treat people the way you want to be treated,’” Roy said. “Everybody likes to be recognized, everybody likes to be considered. I may not always remember names, I often do, but I will always remember a face. Little things like that are important to us.” Out of all of the restaurant’s successses, this year, there’s one that Li and Roy both agree on that they are most proud of: breaking the communication barrier with the kitchen. The kitchen speaks full Chinese, and upon first opening zero english. Today, the staff has mastered their system, are proud of their work put in, and asking themselves - what’s next? Ginger and Fork will be celebrating their anniversary all week long come March. Stop in and see them at 4705 Inker St.
Above photos by Christina Martinez Ginger and Fork owner, Mary Li, presenting the Panama Daiquiri.
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Page 4C • Saturday, February 25, 2017
Local business owner celebrates three years of business with expansion By Christina Martinez Christina@theleadernews.com
Whatever walk of life God plans for Tamara Harris, she said she always craves more, expects more from herself, and would someday carry out the dream of being a business owner. Just last month, Tamara Harris celebrated her third anniversary as a small business owner of Plucked and More, a Heights boutique that specializes in full body waxing, threading, brow embroidery, and skincare. This month, Harris said she’s excited to announce that her Plucked and More brand will be expanding, adding more beauty services to the lineup and even a new product line. Getting started Back before Harris started aligning the stars for her business venture and dream, she remembers working in the industry for 16 years, and the feeling of being in a rut. “I worked for the government, I worked for the state, I worked for a franchise, but I’ve always known that I would have my own business,” Harris said. “I hate doing hair, but have always been obsessed with waxing; plucking hair is what I do. After graduating with a business management degree, I realized I had outgrown the franchise business model and it was time to make more happen.” As a single mother of two girls, Harris was commuting to her daily gig in river oaks from Humble, for five years. And then, one day, she decided she had to quit. “At the time, I knew I wanted more and needed to make something happen,” Harris said. “Six months had passed, I hadn’t figured out what was next, and at that point I was put into a position to where I had to find a place within a weekend.” Harris reached out to her mom, something she notes she had never done before, just to have a safe haven. She explained to her mom that she had clientele on the books, but nowhere to do their services. So her mom jumped into action and helped her with her real estate search. “A few of the places I looked at were around here, over on Washington, and they were averaging around $400 a week,” Harris said. “They were good places, but I didn’t have any start-up money or anything saved. I just had my clientele.” Harris’ mom came across her current boutique property off of Heights Boulevard, located at 811 Heights Blvd. Suite 3, and knew it was the one.
Photo by Christina Martinez Plucked and More owner, Tamara Harris, celebrates her third year anniversary as a small business owner in the Heights. “Once I came to see the property, meet the owner, I knew this would be the home of Plucked and More,” Harris said. “I also knew I didn’t have the money readily available for the rent and the down payment. The property owner met me, he met my whole family, and he gave me an opportunity. He told me to just bring the first month’s rent, and it was nothing but God that helped me with that step.” Loyalty in numbers Being in this industry, Harris said you meet all kinds of great people, in all walks of life. For
some of her customers, she’s seen them through marriage, children, heart ache, blessings, and the spontaneity life brings. Building on these customer relationships, and being a positive impact for her customers is what Harris says she’s passionate about. “My customers will pour into me, and it made me start to believe in myself,” she said. “That’s where my passion and confidence stems from – I get to walk through life with these people, through all phases of life, good and bad, I get to see it all. I feel like I’ve worn a lot of hats,
or different types of ears to listen, but being able to have listening ears for my customers, and them listening to me at times, is something so special. I treat everyone the same, but yet all of my relationships with customers are different. It’s a very intimate environment. A lot of unveiling, literally.” Adding more to Plucked and More Currently, Plucked and More specializes in full body waxing for men and women. Harris says she specializes in all types of hair, different ethnicities, different shades of hair, and listening and putting together a plan of action for someone who’s had a bad experience or wax job. “I try to listen to my customer, and have them tell me, and show me, what they want,” Harris said. “I listen to the bad experiences they’ve had before so they won’t have that again.” The lease across the way from Harris recently became vacant, and Harris jumped at the opportunity to expand her brand across the hall way. The Plucked and More brand will be adding eye lash extensions, spray tanning, an additional skin care line, and skin services. “I’m going to provide that under the Plucked and More brand, the personal brand customers are used to having,” Harris said. “All of our operators are seasoned, and well knowledgeable in their craft. They will be their own company, but will have me to guide them under the Plucked brand.” If you asked Harris five years ago if she’d ever leave her home town of Atascocita, she would probably laugh at the question and give a direct “no” – it’s where she was raised, where her family is, and where she bought a house. With moving her business into the Heights three years ago, came moving her and her family here, too, and now her and her two girls can’t imagine life outside the Heights. “With me being a single parent and a business owner, having everything in such a close proximity lifted so much weight off of my shoulders,” Harris said. The girls attend Harvard Elementary and love the neighborhood. So much, Harris said the girls are so demanding of how involved their family unit has to be in their school, and Harris said that’s a good thing. This is a paid-for article, as a part of The Leader’s advertorial program.
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Page 6C • Saturday, February 25, 2017
The sports.
HeigHts sports AcAdemy
Waltrip quartet Langston bound By Jonathan Valadez For The Leader
formerly (Oaks Batter Up Texas)
www.heightssportsacademy.com
New LOcaTiON From left, Dennis Gafford, Jonathan Chapa, Jonathan Schnaufer and Brantley Williams Jr. soak in their commitment to play together at Langston University in Oklahoma.
on an official visit. They took the trip up north to Langston just two weeks before signing day and were sold on the idea of playing there. All four players agreed that the Langston program is getting a makeover, and they are excited at the opportunity to be a part of it. “By the time we get there, and in a couple of years, all of the equipment will be new,” Gafford said. “We’ll have new jerseys, nice helmets and shoulder pads and the field is being re-done.” Gafford, Schnaufer and Chapa are originally from the Houston area and Williams moved here from New Orleans following Hurricane Katrina, so after growing up in big cities, the foursome is also delighted to continue their studies in a calmer environment. “It was quiet,” Gafford said of the city. “It seems like a good place to go out there and learn” Although they are happy to be playing college football, getting a chance to continue their education and have it
paid for is what is most important about the offer. While they have pushed one another on the field, they have also done so in the classroom, and all four players will be graduating from Waltrip with over a 3.0 GPA. “Our grades actually helped us get the scholarship,” Gafford said. “We want to be student athletes, not just athletes.” “It’s the no. 1 priority,” Williams added. “You can’t play ball if you’re not passing your classes.” When the group of four graduates in May, the soon-tobe former Rams hope to leave a lasting impression on their younger teammates through their work on the field and in the classroom. “I want them to work just as hard, because I want them to have a chance to go somewhere, too, and play for free,” Gafford said. Although it was their own hard work and determination that got them the offer, the crew credits the Waltrip coaching staff for pushing them and changing the Rams’ culture.
SPX coach looking for leaders By Jonathan Valadez For The Leader It’s not often that a coach is willing to convert to a lessis-more philosophy, especially in just the second year with a team, but for St. Pius X head coach Charles Johnson, he realized that in order for the Panthers to achieve success this season, he’d need to take a step back. “Last year, I tried to manage too much myself,” Johnson said. This season, not only did he want his assistant coaches to take more of an active management role but he wanted his players to do so as well. “We put a lot of the leadership and everyday checks and balances in the hands of the players to make sure they check themselves,” he said. Once tryouts happened and the roster had been finalized, Johnson and his staff gathered the team and provided them with a dry-erase board and a marker and told them to come up with qualities of a great leader. The staff left and told the players to come get them when they thought they were finished. “We didn’t check it,” he said. “We told them, ‘OK, now pick your leaders with those characteristics.’ They all got
together and selected their leaders based on what they thought were important characteristics of a leader.” The Panthers chose three leaders based on what they all agreed were critical traits. They decided on junior Matt Dillard and seniors James Long and Colston Lloyd. The rest of the team was then divided into three squads, which are called family groups, and the captains were given a group to manage. Johnson said that the captains are responsible for checking in with his group to see how they are performing in the classroom, leading drills and stretches and making sure the players are on time. While he isn’t an official team captain, Johnson also praised sophomore catcher Alex Lopez for his leadership attributes and dedication to the team. Lopez, who led the Panthers in homeruns last season despite sitting out a few games due to injury, will be the fulltime starter at catcher and will look to be a potent slugger for SPX once again this year. Junior Tyler Vrabel, who is new to the team after transferring to SPX last spring, is another powerful hitter who the Panthers will deploy to get runs. Although the batting order
has not been officially set, Johnson said that his leadoff hitter is junior outfielder and speedster Bryson Jackson who made a name for himself as a top receiver this past football season as he accumulated over 1600 yards and 21 touchdowns. “He hit a ball over that scoreboard in a scrimmage,” Johnson said as he pointed toward centerfield. “He was already standing on second base by the time the ball went over. He hits the ball and runs his tail off.” Johnson said that the Panthers are going to have a lot more power and speed on offense than last year and added that the pitching rotation will be much more improved. Team captains Dillard and Lloyd are two of the starters in the pitching staff as well as junior Cooper Padden. Junior Billy Ross, who is new to the program, will serve as the closer for team. Johnson said that he expects to use a couple of other players at pitcher, but they will predominantly play other positions. “The pitching, we’ve got depth and we’re pretty talented at the top, so we’ll be good on that end,” said Johnson. “We’ve got a good problem as far as trying to get guys innings.”
320 w. Tidwell Rd. Houston, TX 77091 713-957-2323
Clarence Carrington owner
Building Confidence through Dance since 2011 Join the Houston Dance Works Family! Oak Forest, Garden Oaks and Heights Area Dance Classes • Ballet • Jazz • Tap • Hip Hop • Drill Team • Mommy & Me • Boys Program • Contemporary & More!
Phone:
We Cover the World 5 star service www.letstraveltogether.com
Classes For ages 18 Months to adult
713-956-4870
www.houstondanceworks.com
3500 East TC Jester Blvd., Suite G Houston, Texas 77018
Fitness with a
k c i K
Join us for fun, fitness & strength at our neighborhood school. learn proven techniques taught by highly trained instructors.
CHilDren & aDulTs (ages 4 and up)
Men & women
speCial oFFer 2-weeK inTro only $39.95 Try out two weeks of classes.
includes a free uniform • • • • • •
World Traveler and Explorer agency owner
Yale
Hours Mon-Fri 4pm - 9pm* saturday 10am-3pm* sunday 1pm - 5pm* *reservations suggested
Is Traveling in Your Plans? We can help take the frustration & confusion out of the planning, save you time, and provide competitive pricing! Why not call the travel expert? Melodye Martinelli – 713 681 4001 melodye@letstraveltogether.com Customized travel to fit your unique interests and travel style. • Ocean or river cruises • Disney family fun • All-inclusive resorts with ocean breezes, white mountains, and sandy beaches • Destination weddings • USA • Australia • New Zealand • Europe • Africa • Asia • Caribbean • Central and South America
45
Tidwell
North Shepherd
For many high school athletes, playing college-level ball with current teammates and friends is usually a pipe dream, but for four Waltrip Rams football players, that fantasy has turned into a reality. On Feb. 1, otherwise known as National Signing Day, offensive linemen Jonathan Chapa and Jonathan Schnaufer, quarterback Brantley Williams Jr. and defensive back Dennis Gafford all committed to Langston University in Oklahoma, reassuring that they would remain teammates for the foreseeable future. “We were hoping for it this whole time, but we didn’t know it would actually happen,” said Chapa. “It’s hard enough, going, getting an offer to play at the next level, and then getting it with your teammates and your best friends, it’s once in a lifetime.” For Chapa, the idea of becoming a Langston Lion was a no-brainer not only because of the opportunity to play with his buddies, but it was his first and only offer, whereas the other three had at least one other. In fact, the other three had all gotten offered the chance to play at Trinity University in Illinois. “Us three were like, ‘dang, what is Chapa going to do?’” Williams said. “We didn’t want to leave him.” Williams, who had the most offers among the group, was the first one to appear on Langston’s radar just a few weeks prior to National Signing Day, and when they contacted him, he made sure to mention his teammates’ names. Williams said that a Langston coach agreed to watch game tape of the other three, came away impressed and decided to invite all four of them
learn self Defense Gain self Confidence Discipline & respect physicla Fitnes Meet new Friends skills fo life
TaeKwonDo
Master Mark Giambi 8th Dan
1355 Judiway | Houston, TX 77018
713.290.1911
w w w. apextaekwondo.net
More Than Just Great Mexican Food! Have You Tried Our Chipolte Glazed BBQ Baby Back Ribs
Take-Out Family Packs • Whole Pollo Rostisado • Beef Fajitas • Chicken Fajitas • Mixed Fajitas • Cheese Enchiladas (1 Doz)
• Beef or Chicken Enchiladas (1 Doz) • Pork Parrillada • Carne Guisada For Four
Daily Specials from
6
$ 99
Mon-Thurs 10am-7pm Friday 10am-5pm
Authentic Dishes • Patio Dining
We Cater
Any Function or Gathering • Wedding Rehersal Dinner • Graduation Parties • Business Meetings
Happy Hour
Mon-Fri 11am-7pm
Margaritas
4
$ 99 only
$2.75 Beer 4701 North MaiN • 713-869-1706
www.spanishflowersrestaurant.com
HOURS OPEN MON. 8aM-12aM • TUES. 8aM-10PM • WEd & THUR 8aM- 2aM • FRi & SaT - all day • SUNday 8aM- 2aM
Your #1 Dry Cleaner 2016
THE LEADER
70 Years of continous service from our Family to Yours. Thanks For Your Votes The Last 6 Years in a row!!
It is a privilege to serve our community.
Bells MyOwn Cleaners Dry Cleaning ServiCe
2 locations to serve 1362 West 43rd 713-680-8404
2908 Fulton 713-227-5461
slEEp comfiEr, clEanEr, coolEr All Made From Eco-Friendly Bamboo!
$100 off
T h e C A R i lo h A
MAttrESS™
any bedding or bath item with purchase of mattress. (In store only) Can not be combined with any other offer.
Cariloha’s signature Bamboo Comfort™ bamboo charcoal memory foam and integrated cover provide the following key benefits:
SlEEp CoMFiEr
Dreamy Soft - The Cariloha Mattress cover is dreamy soft and optimally comfortable and its made of heavenly plush viscose from bamboo. relieves pressure - Adapts to your body shape, alleviating pressure off the body’s main contour points.
$25 off all shEEts Can not be combined with any other offer.
SlEEp CoolEr
improves Airflow - Naturally breathable and moisure wicking, working in concert with our Flex-Flow(TM) base foam to improve airflow between you and the mattress to help you sleep cooler.
SlEEp ClEAnEr
Crazy soft BamBoo™ ExpEriEncE bEdding, apparEl, bath goods and morE all madE from Eco-friEndly bamboo.
prevents Dust Mites - Naturally eradicates unwanted dust mites. repels odor - Supports a freshersmelling sleep environment by eliminating toxins and bacteria caused by sweat during sleep. Certipur Certified - Tested to meet CertiPUR-US(R) rigorous standards for emissions, content, performance, and durability.
Cariloha Bamboo fabrics are made from bamboo viscose
breathable • antibacterial • hypoallergenic