Taste actually matters now

The hottest wedding food trends: And why the wedding cake isn't what it used to be

A big part of wedding planning revolves around what is served at the reception. This raises a whole host of questions for the bride and groom.

Seated dinner or buffet? Wedding cakes or cupcakes? How do you accommodate a vegetarian guest? How do you make it personal?

We went to some wedding experts for some answers: Laura McAdams, event planner for A La Carte Catering in Houston plans several weddings each month, along with the company's executive chef Matt Weber.

CultureMap: What type of menu are couples choosing these days?

Laura McAdams and Matt Weber: Seated dinners are strongly preferred to buffet meals. Brides are willing to trim their guest lists for the more intimate, elegant option of seated, multi-course meals. We suggest starting with elegantly presented passed hors d’ oeuvres right after the ceremony while the wedding party takes photos — (like seared sesame tuna on wontons) then moving into the dining room for a multi-course, seated dinner.

CultureMap: What’s on trend in terms of presentation?

LM & MW: Novel serving dishes are huge – like soup shooters and miniature desserts. Think chilled cantaloupe soup garnished with crispy prosciutto and little chocolate pots de creme with mascarpone whipped cream on top. Totally adorable (and delicious!).

CultureMap: What about those seated courses — what’s being served? How can couples make it personal?

LM: No one wants to serve boring beef or chicken-style banquet food. One of our January brides, who works for the International Quilt Festival and eats more than her fair share of hotel/large production meals, was thrilled that she could create a menu based on where she and her fiance claimed their roots. Chef Matt and I worked with them — and do this for every couple — to create a menu that reflected THEM. In this case the couple was from Texas and Louisiana, so their menu included Venison Tenderloin with Fresh Mango Salsa on Jalapeno Corn Cakes as well as Andouille Dauphinoise Potatoes, Chipotle-Lime Gulf Shrimp and House-Smoked Beef Brisket.

Also, incorporating ethnic/exotic cuisines is a big trend but we see it more on a limited basis, working uncommon spices into familiar dishes. Most often, serving approachable ethnic food like lamb samosas or pad Thai is popular.

CultureMap: Are vegetarian meals becoming more popular?

LM & MW: Absolutely. We’re receiving a good number of requests for 100 percent meat-free menus that leave guests happy and satisfied. Think "meatless Monday" where someone else makes the choice for you in a gentle way.

CultureMap: What about wedding cakes?

LM & MW: Romantic buttercream cakes are in. Bye-bye cupcakes. We’re getting requests for two and three tier wedding cakes, and brides want them to be delicious. In the past, the primary concern has been style (think fondant) over substance, but more and more brides are putting substance (yummy buttercream) first. It’s funny but given a choice, guests will pick a slice of wedding cake over a cupcake every time.

Additional (non-food) trends as noted:

1. Weddings and receptions at the same venue. Savvy brides make the entire wedding experience easy and enjoyable for their guests, and this includes not having to get into vehicles multiple times. It also means guests are greeted with a signature drink before the ceremony and having hot nibbles ready the moment the ceremony is over.
2. Baby’s breath. This florist’s staple is taking center stage as both bridesmaids’ bouquets and centerpieces. It really makes a statement en masse.

From A La Carte Catering & Events, seared sesame tuna on wontons

Photo courtesy of A La Carte Catering & Events

From A La Carte Catering & Events, seared sesame tuna on wontons

unspecified

need a hand?

Growing Houston sushi chain rolls into new Galleria-area development

Courtesy of Handies Douzo

Handies Douzo will brings its hand rolls to Uptown later this year.

A growing Houston hand roll restaurant has signed on to a new Galleria-area development. Handies Douzo is the fourth restaurant announced for Central Park Post Oak.

Opened in late 2019, Handies is known for wrapping its rolls in crispy seaweed that gives each bite a distinct crunch. The well-executed dishes and affordable prices helped Handies earn a nomination for Neighborhood Restaurant of the Year in the 2026 CultureMap Tastemaker Awards.

On track to open later this year, the Uptown location will be Handies Douzo’s fourth, joining its original in the Heights as well as restaurants in Montrose and Spring Branch. Like those siblings, it will serve Handies’ familiar menu of hand rolls (temaki), crudos, and sashimi that’s overseen by founding chefs and co-owners Daniel Lee and Patrick Pham.

Duckstache, the hospitality group behind Handies, is working with Houston’s Gin Design Group on the interior. Expect a slightly more upscale look than the restaurant’s other locations, with details such as matte black finishes and dark terrazzo to complement the 26-seat counter.

“We’re really intentional about the neighborhoods we choose and where we think Handies Douzo will feel like a natural fit,” Lee said in a statement. “Houston diners know what they like, and Uptown is such a vibrant, fast-growing area. Central Park Post Oak felt like the right match for our handroll experience and the way people in Houston live, work, and dine.”

Handies is the fourth restaurant that’s announced its plans to open at Central Park Post Oak. The others are:

Buck & Rider, an Arizona-based seafood restaurant known for its oyster bar and lively brunch
The Henry, the “ultimate neighborhood restaurant” from Flower Child owner Fox Restaurant Concepts
Sparrow Italia, an Italian steakhouse from Toca Madera owner Noble 33.

Announced last year, Central Park Post Oak will consist of three buildings with a combined 1.2 million square feet of office space separated by a three-acre lawn. Houston-based real estate development firm Midway, working with real estate investment firms 3Edgewood and Parkway, is developing the property. Construction is expected to be completed in the fall of 2026 with the restaurants openings to follow.

“Handies Douzo represents the kind of thoughtful, chef-driven hospitality we want at the heart of Central Park Post Oak,” Midway vice president Clayton Freels said. “Patrick, Daniel, and the Duckstache team have built a loyal following across Houston, and we are thrilled to help them extend that experience to Uptown in a way that feels authentic to both the brand and the neighborhood.”

news-you-can-eat openings