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    Late-Night Action Headed To Downtown

    Midtown cool and late-night action headed for downtown via Boots N Shoots

    Eric Sandler
    Feb 5, 2016 | 3:36 pm

    Having successfully launched the Southern-inspired bar and restaurant The Moonshiners, the Salt N Pepper Group is ready to bring a little bit of the Midtown party scene to downtown with its latest concept. Dubbed Boots 'n Shoots, the new bar blends a Texas theme with a whiskey-centric cocktail menu and an upstairs club space that should be livelier than any bar on Main Street outside of the Nightingale Room.

    Before diving into the details, Salt N Pepper marketing and product director Daut Elshani provided an overview of the group's overall operations. Readers without an interest in this sort of inside baseball may skip the next couple of paragraphs, but industry insiders and Swamplot obsessives should read on.

    Salt N Pepper began as a spin-off of the KCH Group that opened Celtic Gardens, 3rd Floor, Pub Fiction, and Shot Bar in Midtown, but Elshani tells CultureMap that Salt N Pepper is now the "current operating and management group" for the concepts. Pizza and wine concept Crisp has a slightly different set of owners but is also under the Salt N Pepper umbrella. Former KCH partner Michael Paolucci has stepped away from day to day operations with the group (he also just closed Cook & Collins), and chef Jared Estes has also departed.

    In terms of real estate, the group still plans to open a second location of its popular Beer Market Co. in Midtown, but the project has been delayed by the design challenges associated with converting a former doctor's office into a restaurant. They have yet to decide what to do with the former Nit Noi space in the historic Sweeney, Coombs & Fredericks Building. "If the right tenant comes along, we’ll consider," Elshani says.

    Turning to Boots 'n Shoots, Elshani describes the concept as having a Texas theme and a cocktail menu that features craft Texas whiskey. Downstairs, an American flag mural hangs over the long bar, while reclaimed wood panels on the walls and leather banquettes recall a ranch house. Upstairs, a large "Shots" sign helps designate it as a party spot. The cocktail menu features kitschy Texas-inspired names like "Fixing to Boot," "Bless Yer Heart," and "All Hat, No Cattle."

    Elshani says the company has achieved success with The Moonshiners but thinks downtown's rapidly growing slate of bars and restaurants lacks late night party spots like what the group has in Midtown at Shot Bar. The new bar fills that role with its upstairs space: a nightclub-style venue that will feature DJs on the weekends.

    "A lot of times I go out myself, and . . . that late night atmosphere dies out, and (patrons) go looking for something else," Elshani says. "Typically, they go running back to Midtown. Get a cocktail or go to a nice happy hour in downtown and then late night after 11 pm or midnight, most will run back to Midtown. Why not take advantage of that shift?"

    While the Texas theme doesn't extend to Country and Western line dancing, Boots 'n Shoots will likely welcome two-steppers, at least when the dance floor doesn't get too full. But wait, there's more.

    "We’re going to have a massive Plinko board," Elshani says. "We’re going to bring some aspects of Midtown here to make it fun for everyone."

    Those elements mean Boots 'n Shoots will likely appeal to a different sort of consumer than those who patronize the cocktail bars on the 300 block like Moving Sidewalk and Bad News Bar, and that's OK. The once-fledgling downtown revival that began in 2013 has blossomed into a fully-formed movement. With Houston only a year away from hosting the Super Bowl and more residential units set to open soon, expect an even broader mix of concepts to open.

    The bar features an American flag graphic.

    Boots N Shoots
      
    Photo by Eric Sandler
    The bar features an American flag graphic.
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    wine guy in NYC

    Chris Shepherd reviews the New York Times' newly ranked No. 1 NYC restaurant

    Chris Shepherd
    Jun 4, 2025 | 4:30 pm

    Sometimes, the stars just align. That was the case for my wife Lindsey and me on a recent trip to New York City. We were there for one night — one shot to eat somewhere memorable — and somehow landed a reservation at Semma, the Southern Indian restaurant from the team at Unapologetic Foods. And today? It just got named the No. 1 restaurant in New York by The New York Times. Not a bad coincidence.

    Here’s how critic Priya Krishna describes it:

    New York is teeming with Indian restaurants. Yet before Semma, a deeply personal tribute to the chef Vijay Kumar’s upbringing in the South Indian state of Tamil Nadu, the city’s diners had never seen Indian food like this. Punctuated with chiles, coconut and earthy curry leaves, Semma’s flavors are lingering and loud, yet restrained. Its dosa is the best in the city: a crisp specimen that’s heady with fermentation and slicked with ghee and fiery gunpowder spice. Semma altered the course of Indian dining here, and four years on, Mr. Kumar’s food continues to feel fresh.

    Semma NYC restaurant
      

    Photo by Chris Shepherd

    The New York Times just named Semma as New York's best restaurant.

    We were already buzzing just walking in. The place had that feeling — you know the one. That electric hum that only exists when everything’s in sync. It’s not something you can manufacture or buy — it either exists or it doesn’t. And at Semma, it was there in full force. That warmth, that soul. Like a worn-in blanket you reach for on a cool night.

    The menu reads like a love letter to the region. Small, shareable bites to start. Bigger plates for the middle. And then the mains, rounded out with rice and breads. Chef Vijay came out to say hi — his face lit up with pride — and asked if there was anything we wanted to try. We just said, “We’re in your hands.”

    The ride began with Paniyaram — crispy rice and lentil dumplings kissed with asafoetida and served with Paatti’s chutney. Then came one of the most unexpected hits of the night: Mulaikattiya Thaniyam — sprouted mung beans with coconut and chili. Light, spicy, refreshing. Those two dishes set the tone: this wasn’t going to be a normal dinner. This was a flavor journey.


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    Next came the dish you’ve probably seen all over the internet: the Gunpowder Dosa. A lacy, crisp crepe made with rice and lentil flour, stuffed with potato masala and served with three sauces. Straight-up delicious. It landed next to a salad of snow and snap peas with coconut and red onion — clean, cool, and crunchy. Then came tender pieces of braised short rib, rich with black cardamom and Tellicherry pepper. Boom.

    We paired it all with a bottle of Matthiasson Chardonnay from the Linda Vista Vineyard in Napa. Steve and Jill Matthiasson are some of my favorite people in wine — smart, thoughtful, and making wines that speak to the land. If you haven’t had one of their bottles yet, go get one. Seriously.

    Somewhere in there, there was an amaro break (because why not?), and then the mains started rolling in.

    The lobster tail — served over a creamy, coconut milk broth with mustard seed and turmeric — was just as silky and luxurious as it sounds. The roasted lamb chops hit with perfect texture and spice. And the goat biryani? A fitting exclamation point to a meal already full of fireworks. At this point, our tastebuds were in full sensory overload — in the best way.

    And just when we thought we were done, out came dessert. One with perfect mango. The other with bright passion fruit. After all the richness and spice, these were exactly what we needed — light, clean, beautiful.

    So — is Semma deserving of the No. 1 spot? Yeah. It is. But it’s more than just the food, wine, or cocktails. What sets it apart is heart. It’s clear how much of themselves chef Vijay, Roni, and Chintan put into this restaurant. The passion, the pride, the story — it’s all on the plate.

    Thank you, chef. Thank you, Roni. Thank you, Chintan. For one incredible night, you invited us into your world. And we’ll never forget it.

    -----

    Share your NYC recommendations with Chris via email at chris@chrisshepherd.is.

    Chris Shepherd won a James Beard Award for Best Chef: Southwest in 2014. The Southern Smoke Foundation, a nonprofit he co-founded with his wife Lindsey Brown, has distributed more than $11 million to hospitality workers in crisis through its Emergency Relief Fund. Catch his TV show, Eat Like a Local, every Saturday at 10 am on KPRC Channel 2 or on YouTube.

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