Rave 'n' Rant

Restaurants join forces to "Treat a Marine"

Ibiza Chef Charles Clark, left, with Pfc. Robert Carlile and Jessica Garrison

What do you get when you mix:

Congressman Ted Poe
The U.S. Marine Corps
A man who loves Lady Cream peas
And a dozen or so fine Houston restaurants?

An unusual combination, for sure. But that's how good ideas are sometimes created.

Poe’s office sent out a promotional mailer to his constituents. On the mailer were the faces of dead Marines from his district, all fallen in the Iraq and Afghanistan wars. Bobby Hopper, the pea-loving man, got one.

“I looked at those faces of Marines and got choked up,” says Hopper, who delivers farm-fresh produce (including plenty of Lady Creams) to a select group of Houston restaurants. Holding the card with the dead soldiers on it, Hopper continues, “These Marines put it on the line for us and lost their lives. I can’t do anything for them, but I wanted to figure out a way to do something for the ones who are shipping out or have just returned from combat.”

And he had a vested interest. His beloved 18-year-old grandson Bobby Carlile had just signed up. Awaiting the day he shipped out for basic training, Carlile helped Hopper on his route.

As he made his rounds delivering produce, Hopper often talked with chefs and restaurant owners. One day, while delivering to Ibiza, Hopper mentioned to chef/owner Charles Clark that his grandson had just signed up with the Marines. Clark spontaneously invited Carlile and a date in for dinner on the house, after basic training and before he shipped out.

Something clicked in Hopper’s brain—and "Treat a Marine" was conceived.

“These kids are putting their line on the line. A lot of these guys and girls are young. It’s all about food for them. Food. Food. Food. And a lot of them have never had a fine dining experience, so I figured let's give them one—a memory of one of the finer things in life before they ship out and possibly wind up on a card like this one,” Hopper says, as he hands me the card of faces. “This is not about politics. It’s about the kids, who love their country, who are giving up everything, leaving home. And possibly making the ultimate sacrifice for all of us.”

Hopper, who has the gift of the gab, started talking up his fledgling project with other chefs, and before he knew, he had a dozen or so restaurants lined up to offer a complimentary meal to a Marine and his or her date—mother or father, wife or husband, girlfriend or boyfriend.

“The chefs jumped on board. I am stunned by their generosity. There was no hesitation whatsoever,” says Hopper. “Heck, Brennan’s wasn’t even open when I talked with Carl Walker. Turns out he is an ex-Marine. And The Glass Wall signed up right away.”

Some restaurants offered more than one meal. Vic & Anthony’s committed to four. When Clark heard that, he anteed up to doing eight couples.

“It is the least I could do for these boys before they ship out and go into harm’s way,” says Clark. “These guys are brave. They can get anything they want off or on the menu.”

Clark wants to throw in a bottle of the best champagne; Hoppers says no go. “The boys will be in uniform, they got to drive home and a lot of them are underage.”

Hopper has hopes the project will take off and spread to other cities. His produce business is slow right now, so he has the time to get the project off the ground. But he worries about time commitments once the growing season kicks in. He’s looking for organizational help and for worthy Marines to treat. Interested? Contact Hopper at bobbyhopper@hotmail.com.

Meanwhile, "Treat a Marine" in Houston has officially begun. Fresh from basic training, Pvt. Robert A. Carlile, USMC, and girlfriend Jessica Garrison dined at Ibiza. More are scheduled to follow at participating restaurants.

When you are dining around town, look around, if you see a Marine and date enjoying a meal, you might want to thank the chef for his generosity—and the Marines for their service.

At press time, participating "Treat a Marine" restaurants included: Benjy’s-Rice Village, Benjy's-Washington, Brennan’s, Brenner’s on the Bayou, Cafe Rabelais, Catalan, The Glass Wall, Haven, Ibiza, Mark’s American Cuisine, Reef, Shade and Vic & Anthony’s.

Ibiza Chef Charles Clark, left, with Pfc. Robert Carlile and Jessica Garrison

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Coming soon to Fredericksburg

Houston restaurant vet serves up Roman-style eatery in the Hill Country

Photo courtesy of Bottega Salaria

Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

“[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

“I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

"We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

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