A Food
Urban Eats launches their Summer Punch Saturdays FIND IT 2B
Drink focus issue.
Paint the town with Art Valet FIND IT 2B
Reader favorites FIND IT 4B
Go Behind the Bar FIND IT 3B
Saturday, June 16, 2016 • Page 1B
We just finished our Readers’ Choice awards and there is a fitting category for this month’s Food & Drink Focus issue: cocktail bar. We had over 3,000 votes in total and Leader Readers nominated the following: Cyclone Anaya’s, first place cocktail bar; Johnny’s Gold Brick, second place cocktail bar; Lei Low, third place cocktail bar. A big congratulations to all three, but now to the good stuff. Each bar was asked to make us a featured summer cocktail for all of you to go enjoy. Here is their lineup.
1. Cyclone Anaya’s Cyclone’s Perfect Peach Cyclone’s Perfect Peach is made with Deep Eddy Peach Vodka, lemon and orange juice, simple syrup and topped with a floater of Malbec. Find this on the menu at Cyclone’s Heights area location at 1710 Durham Dr.
2. JOHNNY’S gOLD BRICK The High Dive
3. Lei Low Tiki Tatanka Zubrøwka bison grass flavored vodka, lime juice, lemongrass syrup, yellow chartreuse and an absinthe wash. The cocktail is inspired by one of their own, Izabela, and her homage to her home country of Poland. Find this on the menu at Lei Low at 6412 N Main St.
Area look into kid approved summer cocktails By Betsy Denson betsy@theleadernews.com It was a selfish motivation that inspired me to solicit opinions about the best place to get a sweet icy treat in the area. And of course, once readers answered, it was practically a job requirement to go sample the suggestions. I only wish I’d had more time. Here are three I visited, plus the ones I’ll plan to try, or visit again, before summer is done. Flamingo’s Chill, 6404 Airline Dr. I was intrigued by Claudia Xi’s mention of Flamingo’s Chill on Airline. “Both drive-thru and wait are ridiculously long no matter what time of day or month for that matter, but the best “Raspas” I’ve found nearby,” she wrote. “The sweetened condensed milk or “crema” makes the typical snow cone delicious.” First of all, I didn’t realize how far north on Airline this was but no matter. After a 15 minute drive from my house – OK, more like 25, I got lost – we arrived. Even with a ton of road construction around Flamingo’s there was indeed a line at the order window and the drive-thru. I only wished I spoke Spanish better because it might have facilitated my ordering. After giving my kids noise makers to ramp up the festive vibe, the woman at the window recommended the strawberry snow cone. Done. It was tasty, sweet and hit the spot. They are open from 7 a.m. to 11 p.m. daily so there’s plenty of hours in the day to get a fix.
Photo by Betsy Denson There seems to be no sign of disapproval from a youngster at MAM’s Snoballs.
whereas a snow cone’s ice is coarser. The syrup sinks to the bottom in a snow cone. With the sno-ball, the ice absorbs the syrup. We tried the Tiger’s Blood (Mam’s favorite) with fruit juices and coconut milk – it was a hit with my son – and the insanely sweet Kitty Kat which was right up my daughter’s alley. A nearby patron had something called the Orchid which was beautiful looking and tasty too, according to her. I didn’t test this but their website says they’ll do a canine sno-ball for a buck. Steel City Pops, 420 E 20th St. This is the first Houston location of a national chain I had heard about from neighbors. Their website says that the pops are made with allnatural or certified organic ingredients, and locally-har-
Louisiana styLe BoiLed JuMBo shriMp To-Go or Enjoy at Our Picnic Tables [BYOB] New Orleans Style
Over Stuffed Po-Boys
Roast beef & Fried (shrimp, oyster, fish)
THE LEADEr’s readers’ Choice Winner
BEST Seafood
of e s t 20
16
Pink pepper corn infused gin, Cocchi Americano rosa vermouth, blackberry, cilantro tincture, lemon juice and topped with soda water. The cocktail is inspired by a day at the pool: cool, refreshing and grassy. Find this on the menu at Johnny’s at 2518 Yale St.
Summer Mocktails
B
Best cocktail bars voted by Readers
THE LEADER
Readers' Choice
HOurS
Thursday (4pm - 8pm) • Friday (4pm - 8pm) Saturday (noon - 8pm) Sunday (noon - 5pm]
2521 N. Durham
SW corner of 26th & Durham
(713) 703-7544 www.MelsSeafood.com
See Mocktails, P. 2B
MAM’S SnoBalls, 1040 W Cavalcade St. A number of people mentioned MAM’s and my husband who lived in New Orleans is a fan, and snoball nut, so this had to make the list. Owner Christopher Martin who bought the place from Mam gave me a quick education about the difference between a snow cone and a sno-ball. Sno-balls are made with finely shaved ice,
Just in Thyme for Summer
Harold’s Tap Room’s
Summer Thyme Sangria
House-made red sangria mixed with thyme, raspberry-and-mint-infused vodka, a splash of ginger ale and lemon lime soda topped with an edible orange flower.
Tap Room hours:
Tuesday and Wednesday 11 a.m. – 11 p.m. Thursday and Friday 11a.m. – 2 a.m. Saturday 10 a.m. – 2 a.m. Sunday 10 a.m. – 11 p.m. * Food service ends an hour before closing.
350 W. 19th St. • 713.360.6204 • www.haroldsheights.com
Conveniently located off of Shepherd and I-10, just 10 minute s away from downto wn
unCh L r o f s u n i o J ! and BrunCh
The root of Chinese cooking and craft cocktails hourS Tuesd-Thu 11am-10 Also featuring Fri-Sat 11am - 11pm Closed Mondays hong Kong Style Lunch Plates hAPPy hourS Tues-Sat 2:30PM - 7:00PM 8 Course Dim Sum Brunch BrunCh Saturday happy hour Sun 10:30AM - 3:30PM On-site and off-site catering services available
4705 Inker Street houston, TX 77007 [713]861-8883 gingerforkrestaurant.com
Page 2B • Saturday, July 16, 2016
Art Valet
By Mitch Cohen
Arts Columnist
Travel back in time to chemistry lab at Coltivare It’s the summer cocktail issue this week and don’t you know I might have something to say about that! To me, it’s all about the atmosphere, I don’t necessarily equate cocktails with art shows, that’s an entirely different subject. Where is my favorite artsy place to have a cocktail? In the Heights, there are many favorites: Public House, of course; Glass Wall’s Chris Stump is a master mixologist; taking a seat at Liberty Kitchen’s bar is by itself a blast, the cocktails are so much fun to read about that you want to try them all. It was Coltivare, 3320 White Oak Dr.,that has won me over with their version of the classic gin and tonic. A good friend insisted that they serve the world’s best, even though the only time you’ll catch me saying gin and tonic is when I’m singing along to Adam Sandler’s Hanukkah Song, so I went. When manager Jeb Stuart greeted me as I walked in, I knew I was in good hands. I told Jeb that I was up to no good, he suggested I try the classic gin and tonic first - they have two. He explained that the drink is made to sip and last awhile, giving the grapefruit and mint a chance to soak in the flavors and add their own. The gin they use is Citadelle, a French brand. The Classic Gin and Tonic looks large, bowl-like glass it’s served in, and it is good. Amazing might be a better word, and do sip it slowly, it has a delightful end.
Now that I was feeling brave, and not driving, I ordered the “Fancy� gin and tonic. Watching bartender Michael work this one up, it almost felt like being back in chemistry class. The ingredients are a German gin called Monkey 47, an anise based Spanish liqueur, a very fancy looking bottle of tonic water, one entire rind of lemon and fresh fennel to top it off. WOW. Besides getting everyone’s attention at the bar, this was a great drink. Today, though, I still remember that classic, and I know I’ll order it when I go back. Soon I hope! On Friday there is a preview party/ fundraiser for Galveston Island Nature Tourism Council from 6 - 9 p.m. at Affaire d’Art at 2227 Post Office St., Galveston. Featured artists include Stacy Gresell, and First Saturday Arts Market artists Rachel Stokes, Kimberly Schwarzkopft, and guest artist Lisa Morales. Wine, hors d’oeuvres, live music, silent auction, raffle, live encaustic demonstration, and artist talks. One block over on Market at 23rd St. find The Proletariat, the preferred watering hole for all creatives. ArtWalk Galveston takes place this Saturday from 5 - 9 p.m. www.galveston. com/artwalk Photos by Mitch Cohen At the top, bartender Michael is in his element crafting. Above, the “Fancy Gin and Tonic� at Coltivare.
Cohen is founder of First Saturday Arts Market. Contact him through his website ArtValet.com.
Mocktails, from P. 1B
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N e w H e a l tH y S e l e c tS S o u t Hw eS t Salad Slices of grilled spicy chicken breast, chilled and served on a fresh bed of chopped Romaine lettuce and baby greens, topped with shredded red cabbage and carrots, grape tomatoes, a blend of Monterey Jack and Cheddar cheeses, and a zesty combination of roasted corn and black beans.
Kale Salad
vested where possible. They only use raw, organic cane sugar for sweetener. All pops are gluten-free and vegetarian. While this may sound too “healthy�, I’m here to tell you it’s also delicious. While the woman behind the counter said that the coconut, avocado, blood orange and strawberry lemon are their best sellers, I let my daughter pick the Vanilla Chocolate Chip Cookie Pop – did I mention we’d just had a Kitty Kat? My son and I gladly took one for the team and helped her finish it. Other suggestions Yeti Sunshine, 1025 Studewood St. See Facebook for truck location. Tampico, 4520 N Main St. Nene’s, 4948 W 34th St. Bungalow Sno And Joe, 1219 Marconi St. Star Berry Snoballs; See Facebook for truck location.
Another approving face from Steel City Pops.
Cocktail Nibbles
We Cater 13240 Northwest Frwy 713-462-7698
Open Mon-Thurs 6am-10pm Fri & Sat 6am-11pm
Spaghetti Thursday
Every Thursday 11:00 am - 1:15 pm
Johnny’s Gold Brick is growing. The Yale Street cocktail bar just added on a back patio addition, with an outdoor seating area and also a covered patio area. The covered patio is even equipped with a Simpsons arcade machine.
Spaghetti Meatballs Italian Sausage Chicken Pork Chops Lasagna Eggplant Parmesan Salad Garlic Bread Desserts Beverages
Hall Rental available...
5
I-4
Contributed photo Urban Eats’ Blood Orange Punch, from the Summer Punch Saturday lineup.
E. Whitney
Northline Mall
Crosstimber
this Saturday, July 16. Every Saturday until the end of August, you can try a new punch from their lineup for $5. The Blood Orange Sangria looks tasty, the Hibiscus Strawberry Punch is a must try.
Airline Dr
Summer Punch Saturdays Urban Eats is jumping in on the summer fun action and launching Summer Punch Saturdays
Chopped BroccoliniÂŽ and kale blend, tossed in a sweet and tangy Maple Vinaigrette dressing and topped with flavorful dried sour cherries. Like Us...
North Houston’s 50 Year Tradition
By Christina Martinez christina@theleadernews.com
Beaver’s PokeStop For my geek-squad cocktail-drinkers: Beaver’s has launched a new special in correspondence with Pokemon Go. Stop in their “PokeStop�, show them your Pokemon Go Balls and they’ll show you their Beaver balls - AKA fried cake balls with ice cream and strawberries. The special is good through July, one per table.
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Saturday, July 16, 2016 • Page 3B
with Mary Li
from Ginger and Fork
Cantonese inspired restaurant builds beverage program from Houston start, wordly research By Christina Martinez
Christina@theleadernews.com
Carrying on her Cantonese culture, Mary Li and her team at Ginger and Fork set out to bring a dining experience that married great food, a great beverage program and great service. Alas, Ginger and Fork was born, opening earlier this year. Originally born in Hong Kong, Li recalls her family eventually moving to Los Angeles in 1970 – the city where she grew up. Eventually she transplanted to Chicago in 1984 and then moved to Houston in 1990. “My family, (my former husband) opened up a restaurant in Chicago,” Li said. “Two of them acutally, but back then I did not have the bar knowledge I have today.” What Li did learn in that Chicago restaurant, however, was the PR side, the front end of the house and the customer service that goes into building a restaurant. “After moving to Houston, I started working at Houlihan’s on Post Oak near the Galleria,” Li said. “The General Manager saw that he wanted to train me to become a bartender because he said I had the personality for it.” A candid Li admits that, at
the time, about all she knew how to make was a screwdriver. The General Manager had a simple response for Li: “you can always train the knowledge, but you can’t train a personality or even attitude.” That bar on Post Oak is where it all began for Li. Houlihan’s eventually broke the word that they would be closing and Li’s General Manager recommended a nearby restaurant for her to submit her application with: Tony Mandola’s. Li followed suit with her application and eventually took a position with the upscale River Oaks restaurant. “I started out in helping in different areas, but mostly as a bar tender at night,” Li said. “They eventually wanted me to take over the bar program. That is when I started gaining my knowledge and learning to run a bar. I’m very grateful that I had the chance and the experience with Tony’s.” After being at Tony Mandola’s for 24 years, the last two or three years Li recalls a lot of her friends encouraging her to see if she could put something together on her own. She studied the restaurant scene on what was already out there, what people liked. Something that was missing from the equation was a restaurant that
The Panama Daquiri INGREDIENTS Calls for fresh lime juice and simple syrup, panama rum and a inhouse cane syrup. DIRECTIONS Shake for about 20 seconds, pour over a chilled glass and garnish with a eucalyptus leaf.
Photos by Christina Martinez On the left, Mary Li presents the Ginger and Fork panama daiquiri. On the right, Mary Li walks through the steps of making the daiquiri.
reflected her culture and her love for being behind the bar. “My love in being Cantonese, born in Hong Kong and growing up and eating authentic Cantenese food, I felt like there was not an authentic style from Hong Kong in this area, especially with a full bar,” Li said. “That is what I’ve found that a lot of my friends have told me. You go eat Chinese food and you just go eat. They would like to have a dining experience, not just with great food, but with great cocktails and a wine program to compliment the food.” “I’ve done research the past year and a half, prior to the opening, traveling to great craft cocktail bars all over: New York, San Francisco and even to Hong Kong to see what people were doing in the top notch cocktail bars. Together, with everything I’ve gained through the years and my research, I put together
a list of cocktails using fresh ingredients, juices and natural flavors to offer the true national craft cocktail.” There are two worldly esteemed cocktail bars that Li did research at: The Dead Rabbit in New York City and The Lobster Bar in ShangriLa, Hong Kong. Last year, The Dead Rabbit ranked number two in the Word’s 50 Best Bars and The Lobster Bar ranked number 18. The Dead Rabbit ranked number one within the US. “We became friends with Greg Buda, the senior bar tender at The Dead Rabbit, and he actually came down here to help us play with different recipes before getting the restaurant open,” Li said. From the cocktail menu at Ginger and Fork, there is a particular cocktail that Li enjoys the most: the Panama Daiquiri. The ingredients are simple, but one ingredient comes from
Li’s research in Hong Kong and that is the sugarcane that goes into making their sugarcane syrup. Add the Hong Kong sugarcane, eucalyptus leaf,
freshly squeezed lime juice, simple syrup and panama rum and this drink carries into easy summer drinking.
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Readers Insight
Page 4B • Saturday, July 16, 2016
Leader Readers tell all on favorite summer cocktail destinations W
e took to social media for Reader Feedback on where and what Leader Readers are drinking this summer to cool down. We had an incredible amount of responses, interactions. Thanks for all of your delightful responses. We hope you enjoy these features and get out to try some of these libations - responsibly, of course. And if you haven’t already, follow us on Facebook and Instagram/ Twitter @FromTheLeader.
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“I’m loving the classic gin and tonic at Coltivare for hot summer days!”
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“I came to Ginger and Fork when they had a soft opening (3x)!! We are here once a week for dinner! Try the Whiskey Root.”
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“The bar manager at Glass Wall, Chris, recently started making aviations.... because I asked for one weeks ago! Now THAT’S service.”
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