Foodie News

Tomball's Bootsie gets GQ magazine love, but Houston's new restaurants snubbed

Tomball's Bootsie gets GQ magazine love, but Houston's new restaurants snubbed

News_Branch Water Tavern_sticky toffee pudding
Sticky toffee pudding at Branch Water Tavern Photo by Kimberly Park
News_Randy Rucker_Bootsie's Heritage Cafe
Bootsie's Heritage Cafe
News_Branch Water Tavern_interior
Branch Water Tavern Photo by Ralph Smith
News_Branch Water Tavern_sticky toffee pudding
News_Randy Rucker_Bootsie's Heritage Cafe
News_Branch Water Tavern_interior

It's time for the year-end "best of" lists, and GQ served up some love for Houston restaurants in theirs.

As first reported by Alison Cook, GQ critic Alan Richman named the hay-smoked mackerel from Bootsie's Heritage Cafe in Tomball one of his five best dishes, and listed Branch Water Tavern's sticky toffee pudding as one of the five best desserts.

Bootsie's, by iconoclastic chef Randy Rucker, has single-handedly redefined dining in Tomball, and his mackerel is described in GQ as "the freshest, softest, meatiest, mildest mackerel ever ... cooked fish can't taste any better than this." High praise indeed.

As for David Grossman's luscious dessert of date Bundt cake in a toffee sauce with pistachio ice cream, Richman writes that "Everyone is doing it. Nobody is doing it as well"

Sadly neither Bootsie's, Branch Water or any of the many other notable Houston openings in the past year made the central list of the best new restaurants in America, but it's awesome to see local chefs and restaurants getting some well-deserved national clout.