Bar Boheme regulars have been pining for the Montrose cafe's trademark pizzas since the City of Houston Health Department shut down its ill-equipped kitchen in February 2012, but there's good news: They're back! And with a vengeance.
Chef Rishi Singh has reimagined the pies, creating a new menu of unexpected toppings and exotic flavors on ultra-thin lavash crusts — think traditional tomato sauce substituted for a sweet spread of muhammara, like on Adrienne's Vegan and the Middle Eastern Crab.
The former — smothered in arugula, olives, mushrooms, Mongolian onion, roasted tomato, basil, pistachio and black salt — looks divine.
Singh reimagined the pies, creating a new menu of unexpected toppings and exotic flavors on ultra-thin crusts.
Entrepreneur and general man about town Dutch Small was perhaps the most vociferous in lamentations of pizzas past, and for that he was rewarded with a namesake pie (created by Ghetto Dinner's Will Walsh). "The Dutchie," topped with pancetta, mozzarella, ricotta, sriracha tomato sauce, fresh basil and aleppo, is spicy and delicious.
The temporary menu says to look for more offerings in mid-March with toppings like lobster, colossal prawns, wild boar, curried figs and cranberries that combine "Sichuan flavors & North Indian flare."
The reimagined Margherita Pizza at Bar Boheme has roasted tomatoes, whole leaf basil, mozzarella and gouda cheese, plus black pepper and pink Himalayan salt
