If you think farm-to-table cuisine means food that's overly simple, you haven't tried Sorrel yet. The urban bistro has stylishly reinvigorated the former Ziggy's space on an under-the-radar corner of West Alabama, and the neighborhood has willingly embraced it. In fact, walking in on a weeknight during primetime hour one is lucky to find an open table.
The restaurant keeps everything fresh, changing up the menu daily and listing local sources for ingredients. But while that formula might imply a culinary minimalism, Sorrel's menu bursts with unexpected flavor pairings and complex presentations without seeming too heavy or serious. There's the classic taste of scallops, seared perfectly and served with mandarin orange, a light citrus glaze and a bed of fresh greens. A red snapper served with its crispy skin still attached literally falls apart on a fork, and played off a citrus-and-fennel-infused confit of tomato and leek beautifully. Sorrel isn't afraid to take risks, and it usually pays off.
Sorrel is committed to offering organic wine in addition to local ingredients, with a quarter of the bottled wines meeting that designation.
20 | apr at 7:30 pm
|Alley Theatre presents Communicating Doors|
21 | apr at 5:00 pm
|Rice Veterans In Business Association hosts "An evening with Pete Dawkins"|
|Jones Graduate School of Business - Rice University|
21 | apr at 6:30 pm
|Reading, discussion and book signing: Gandhi Before India by Ramachandra Guha|
|The Menil Collection|
21 | apr at 7:30 pm
|University of St. Thomas presents the Fidelis Quartet|
|Cullen Hall at the University of St. Thomas|