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    Houston's Sex Food

    Food that spices up your sex life takes off in Houston: New trends are hot, global and erotic

    Marene Gustin
    Marene Gustin
    Jan 7, 2015 | 9:02 am

    What will you be eating in 2015?

    Well, whatever it is, it’ll probably be pretty spicy.

    In the 15th annual McCormick Flavor Forecast things look hot for 2015 — hot and tasty that is. The eight trends they list include the world domination of such far away spices as the Middle Eastern shawarma blend and the Japanese seven spice blend as well as liquid and smoked spices. They predict more spices in cookies and umami in vegetable dishes.

    Foods are heating up all over the place it seems. Even Popeye’s has introduced ghost pepper spiked wings, although having eaten ghost pepper salsa, I doubt there’s really very much ghost pepper in a fast food dish. There would be too many lawsuits from the masses with burned tongues.

    But for real iron stomached chile heads bhut jolokia — the ghost pepper — is sooo last year. Maybe even last decade. According to Crazy Hot Seeds, the ghost pepper is only ranked seventh on the Top 10 heat list with a Scoville Heat Unit of 1,041,427 while the No. 1 is the Carolina Reaper with an Scoville Heat Unit rating of 2,200,000.

    Now that’s hot. Try putting that baby on the Whataburger menu.

    Worldly Bedroom Delights

    But it’s not just about the heat. Food in 2015 will be spiced with flavors from around the world, shrinking our global culinary world by blending regional dishes with worldly delights.

    Snap Kitchen prides itself on dishes crafted with local, organic product, but even they are on the spice bandwagon.

    Numerous reports site the lovemaking benefits of Indian spices and hot peppers and a Nigerian friend claims that suya is a natural form of Viagra. I’ll take his word on that one.

    “At Snap Kitchen we are proud to use numerous global spices and flavors such as annatto, cardamom, turmeric, sambal, etc., that are authenticated when cooking with oils and herbs which are indigenous to specific regions,” chef James Drake says.

    More than just adding flavor, spices can also spice up your sex life. Numerous reports site the lovemaking benefits of Indian spices and hot peppers and a Nigerian friend claims that suya — a meat rub made of various spices, peanuts, onion and garlic — is a natural form of Viagra. I’ll take his word on that one.

    I prefer the Egyptian spice blend called dukka, which adds flavor and not any libido benefits that I know of.

    Long gone are the days of your mother where the spice cabinet contained bland little bottles of cinnamon, red pepper flakes and maybe, if she was really ambitious, a bottle of nutmeg. Not fresh but the ground kind. Nowadays any home cook worth his or her salt has salt — likely four or five different kinds — as well as fresh dried peppers and spices from around the world.

    And one place to shop for these goodies is the new Vom Fass foodie store in Rice Village. Owner Brian Moorhead weighs in on trends for the New Year.

    Spicy Stuff

    “I am seeing a continued interest in smoked herbs and spices such as Vom Fass sweet paprika and Vom Fass spicy paprika,” he says. “Both have a wonderful smoky flavor that livens up any roasted vegetable dish and brings the BBQ inside. Along the same lines, our Hickory Smoked Danish Salt continues to sell very well.


    “Mediterranean spice blends are also selling very well. In particular, Vom Fass Zahtar Blend. It is a wonder blend of thyme, oregano and basil that typically mixed with olive oil and brushed on a fresh pita. It is also fantastic in hummus and tabouli.”

    Of course Houston has been on the spice train for a long time, what with the diverse population and the food shops and restaurants it has given rise to. We may have once been defined by our steak houses, Tex-Mex and barbecue, but today you can find authentic dishes from South Asia, the Middle East and beyond.

    Houston's truly a global city when it comes to eating . . . and eating well.

    I prefer the Egyptian spice blend called dukkah, shown here on lamb chops, which adds flavor and not any libido benefits that I know of.

    Dukkah spice on lamb cutlets
      
    UK.Riojawine.com
    I prefer the Egyptian spice blend called dukkah, shown here on lamb chops, which adds flavor and not any libido benefits that I know of.
    unspecified
    news/restaurants-bars

    long live the king

    Houstonians will get the royal treatment at this lively new steakhouse

    Eric Sandler
    May 14, 2025 | 11:20 am
    King Steak restaurant food spread
    Photo by Lauren Holub
    King Steak serves its guacamole with bacon.

    Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

    Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

    “I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

    For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

    Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

    “Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

    Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

    Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

    “Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

    Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

    “We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

    King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.



    King Steak restaurant food spread
      

    Photo by Lauren Holub

    King Steak serves its guacamole with bacon.

    news-you-can-eatopeningsking steakthe galleria houston
    news/restaurants-bars
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