• Home
  • popular
  • EVENTS
  • submit-new-event
  • CHARITY GUIDE
  • Children
  • Education
  • Health
  • Veterans
  • Social Services
  • Arts + Culture
  • Animals
  • LGBTQ
  • New Charity
  • TRENDING NEWS
  • News
  • City Life
  • Entertainment
  • Sports
  • Home + Design
  • Travel
  • Real Estate
  • Restaurants + Bars
  • Arts
  • Society
  • Innovation
  • Fashion + Beauty
  • subscribe
  • about
  • series
  • Embracing Your Inner Cowboy
  • Green Living
  • Summer Fun
  • Real Estate Confidential
  • RX In the City
  • State of the Arts
  • Fall For Fashion
  • Cai's Odyssey
  • Comforts of Home
  • Good Eats
  • Holiday Gift Guide 2010
  • Holiday Gift Guide 2
  • Good Eats 2
  • HMNS Pirates
  • The Future of Houston
  • We Heart Hou 2
  • Music Inspires
  • True Grit
  • Hoops City
  • Green Living 2011
  • Cruizin for a Cure
  • Summer Fun 2011
  • Just Beat It
  • Real Estate 2011
  • Shelby on the Seine
  • Rx in the City 2011
  • Entrepreneur Video Series
  • Going Wild Zoo
  • State of the Arts 2011
  • Fall for Fashion 2011
  • Elaine Turner 2011
  • Comforts of Home 2011
  • King Tut
  • Chevy Girls
  • Good Eats 2011
  • Ready to Jingle
  • Houston at 175
  • The Love Month
  • Clifford on The Catwalk Htx
  • Let's Go Rodeo 2012
  • King's Harbor
  • FotoFest 2012
  • City Centre
  • Hidden Houston
  • Green Living 2012
  • Summer Fun 2012
  • Bookmark
  • 1987: The year that changed Houston
  • Best of Everything 2012
  • Real Estate 2012
  • Rx in the City 2012
  • Lost Pines Road Trip Houston
  • London Dreams
  • State of the Arts 2012
  • HTX Fall For Fashion 2012
  • HTX Good Eats 2012
  • HTX Contemporary Arts 2012
  • HCC 2012
  • Dine to Donate
  • Tasting Room
  • HTX Comforts of Home 2012
  • Charming Charlie
  • Asia Society
  • HTX Ready to Jingle 2012
  • HTX Mistletoe on the go
  • HTX Sun and Ski
  • HTX Cars in Lifestyle
  • HTX New Beginnings
  • HTX Wonderful Weddings
  • HTX Clifford on the Catwalk 2013
  • Zadok Sparkle into Spring
  • HTX Let's Go Rodeo 2013
  • HCC Passion for Fashion
  • BCAF 2013
  • HTX Best of 2013
  • HTX City Centre 2013
  • HTX Real Estate 2013
  • HTX France 2013
  • Driving in Style
  • HTX Island Time
  • HTX Super Season 2013
  • HTX Music Scene 2013
  • HTX Clifford on the Catwalk 2013 2
  • HTX Baker Institute
  • HTX Comforts of Home 2013
  • Mothers Day Gift Guide 2021 Houston
  • Staying Ahead of the Game
  • Wrangler Houston
  • First-time Homebuyers Guide Houston 2021
  • Visit Frisco Houston
  • promoted
  • eventdetail
  • Greystar Novel River Oaks
  • Thirdhome Go Houston
  • Dogfish Head Houston
  • LovBe Houston
  • Claire St Amant podcast Houston
  • The Listing Firm Houston
  • South Padre Houston
  • NextGen Real Estate Houston
  • Pioneer Houston
  • Collaborative for Children
  • Decorum
  • Bold Rock Cider
  • Nasher Houston
  • Houston Tastemaker Awards 2021
  • CityNorth
  • Urban Office
  • Villa Cotton
  • Luck Springs Houston
  • EightyTwo
  • Rectanglo.com
  • Silver Eagle Karbach
  • Mirador Group
  • Nirmanz
  • Bandera Houston
  • Milan Laser
  • Lafayette Travel
  • Highland Park Village Houston
  • Proximo Spirits
  • Douglas Elliman Harris Benson
  • Original ChopShop
  • Bordeaux Houston
  • Strike Marketing
  • Rice Village Gift Guide 2021
  • Downtown District
  • Broadstone Memorial Park
  • Gift Guide
  • Music Lane
  • Blue Circle Foods
  • Houston Tastemaker Awards 2022
  • True Rest
  • Lone Star Sports
  • Silver Eagle Hard Soda
  • Modelo recipes
  • Modelo Fighting Spirit
  • Athletic Brewing
  • Rodeo Houston
  • Silver Eagle Bud Light Next
  • Waco CVB
  • EnerGenie
  • HLSR Wine Committee
  • All Hands
  • El Paso
  • Avenida Houston
  • Visit Lubbock Houston
  • JW Marriott San Antonio
  • Silver Eagle Tupps
  • Space Center Houston
  • Central Market Houston
  • Boulevard Realty
  • Travel Texas Houston
  • Alliantgroup
  • Golf Live
  • DC Partners
  • Under the Influencer
  • Blossom Hotel
  • San Marcos Houston
  • Photo Essay: Holiday Gift Guide 2009
  • We Heart Hou
  • Walker House
  • HTX Good Eats 2013
  • HTX Ready to Jingle 2013
  • HTX Culture Motive
  • HTX Auto Awards
  • HTX Ski Magic
  • HTX Wonderful Weddings 2014
  • HTX Texas Traveler
  • HTX Cifford on the Catwalk 2014
  • HTX United Way 2014
  • HTX Up to Speed
  • HTX Rodeo 2014
  • HTX City Centre 2014
  • HTX Dos Equis
  • HTX Tastemakers 2014
  • HTX Reliant
  • HTX Houston Symphony
  • HTX Trailblazers
  • HTX_RealEstateConfidential_2014
  • HTX_IW_Marks_FashionSeries
  • HTX_Green_Street
  • Dating 101
  • HTX_Clifford_on_the_Catwalk_2014
  • FIVE CultureMap 5th Birthday Bash
  • HTX Clifford on the Catwalk 2014 TEST
  • HTX Texans
  • Bergner and Johnson
  • HTX Good Eats 2014
  • United Way 2014-15_Single Promoted Articles
  • Holiday Pop Up Shop Houston
  • Where to Eat Houston
  • Copious Row Single Promoted Articles
  • HTX Ready to Jingle 2014
  • htx woodford reserve manhattans
  • Zadok Swiss Watches
  • HTX Wonderful Weddings 2015
  • HTX Charity Challenge 2015
  • United Way Helpline Promoted Article
  • Boulevard Realty
  • Fusion Academy Promoted Article
  • Clifford on the Catwalk Fall 2015
  • United Way Book Power Promoted Article
  • Jameson HTX
  • Primavera 2015
  • Promenade Place
  • Hotel Galvez
  • Tremont House
  • HTX Tastemakers 2015
  • HTX Digital Graffiti/Alys Beach
  • MD Anderson Breast Cancer Promoted Article
  • HTX RealEstateConfidential 2015
  • HTX Vargos on the Lake
  • Omni Hotel HTX
  • Undies for Everyone
  • Reliant Bright Ideas Houston
  • 2015 Houston Stylemaker
  • HTX Renewable You
  • Urban Flats Builder
  • Urban Flats Builder
  • HTX New York Fashion Week spring 2016
  • Kyrie Massage
  • Red Bull Flying Bach
  • Hotze Health and Wellness
  • ReadFest 2015
  • Alzheimer's Promoted Article
  • Formula 1 Giveaway
  • Professional Skin Treatments by NuMe Express

    Video Tale

    CITYCENTRE restaurant secrets revealed: Some of Houston's hottest chefs demonstrate their tricks

    CultureMap Create
    Jul 5, 2014 | 2:03 pm
    CITYCENTRE restaurant secrets revealed: Some of Houston's hottest chefs demonstrate their tricks
    play icon

    Juicy steaks, big burgers, wood-fired pizzas, healthy salads, fresh pastas, crisp wraps, baked delicacies, international cuisine . . . when it comes to good eats, CITYCENTRE has something for every taste, and that includes both foodies who love to dine out and gourmets who love to cook and entertain at home.

    Armed with a camera on hand, we hit three newcomers to the scene at this West Houston lifestyle destination for shopping, entertainment and dining to learn kitchen secrets directly from the professionals who are responsible for turning CITYCENTRE into a hot spot for Houstonians with discerning palates.

    RADIO MILANO

    Inside the posh Hotel Sorella is Radio Milano (set to open late this summer), a contemporary Italian fine dining restaurant helmed by experienced chef Jose Hernandez. With a combination of comfortable decor plus a high-end approach to preparation and plating, this eatery that focuses on locally sourced ingredients isn't the type where you'll find run-of-the-mill dishes such as chicken piccata.

    You may just find something more daring such as this sea urchin tagliatelle with poached lobster tossed in a velvety cream sauce, crowned with zesty gremolata and a hint of pane fritto, which can be served individually or family style. Chef Hernandez shares his recipe below.

    Pasta dough

    • 4 cups all purpose flour
    • 4 jumbo eggs
    • Pinch salt and pepper
    • One tablespoon olive oil

    Whip the eggs in a food processor for a minute. Add flour, salt, pepper and olive oil, and mix until the dough comes together. If the dough looks a tad dry, add a bit of water. Wrap in plastic and let it rest for about 30 minutes. Roll pasta by hand (Sur La Table also sells pasta machines) to 1/4 inch thick. Cut tagliatelle and let it rest on a plate sprinkled with flour or semolina.

    Lobster

    Cook four lobsters (each about 1-1 ¼ pounds) in boiling salted water for five minutes. Shock them in ice water. Clean the lobster, scoop out the meat and place in a pan with olive oil, thyme, salt, sliced garlic and chili flakes. Warm up the lobster on low heat, but do not overcook.

    Gremolata and pane fritto

    For the gremolata, zest one orange and mix with one bunch Italian parsley finely chopped. For the panne fritto, fry two slices of white bread in a shallow pan with a bit of olive oil. Allow the bread rest in a plate with paper towel to absorb excess oil. Once cool, make crumbs and add salt.

    To finish the plate

    If using sea urchin, which can be omitted, blend half the urchin with 3/4 cup of heavy cream to make a sauce; reserve half of the urchin for plating. Cook the pasta al dente in boiling salted water. In a separate saucepan, add oil, diced shallots and diced garlic, and cook on low heat for about one minute. Add 3/4 cups of heavy cream plus the sea urchin cream (or 1 1/2 cups of heavy cream if omitting the sea urchin) plus salt and pepper. Add the al dente pasta and cook in the cream for about a minute.

    Serve the tagliatelle on a plate and top the pasta with lobster and sea urchin. Finish with a gentle sprinkling of pane fritto and gremolata.

    SAL Y PIMIENTA

    Having recently opened its doors at CITYCENTRE, Sal y Pimienta, which translates to salt and pepper, is already earning a reputation for offering impressive steaks kissed by the aromas courtesy of a robust mesquite grill.

    Charismatic Uruguayan chef Gianfranco Percovich has created an upscale yet casual setting in which to enjoy modern cuisine inspired by traditional South American flavors — hello chimichurri.

    Chimichurri

    • 1/4 cup chopped Italian parsley
    • 2 tablespoons white wine vinegar
    • 4 large garlic cloves, minced
    • 2 tablespoons oregano leaves
    • 1 teaspoons crushed red pepper
    • Kosher salt and freshly ground pepper
    • 1/2 cup extra-virgin olive oil

    In a food processor or by hand, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until you have the texture you prefer. Season with salt and pepper. Transfer the sauce to a bowl and pour extra virgin olive oil over the mixture. Chimichurri doesn't need refrigeration when it's completely covered with oil. You can also experiment with different herbs to create your own version, including cilantro, mint, basil and more.

    Meats: Picanha and Tira de Asado (short ribs)

    Picanha is a cut of beef popular in Brazil. It's not widely known in the U.S., where it's referred to as the rump cover, rump cap or top sirloin cap, because butchers generally divide it into other cuts like the rump, round and loin. Sal y Pimienta sources its picanha from Niman Ranch in Alameda, California.

    Tira de Asado or flanken-style short ribs are ribs cut crosswise against the bone so that you end up with a few cross-sections of bone in each piece.

    Season short ribs liberally with salt and pepper and place directly over coals. Cook, turning frequently, until charred on all sides and a thermometer inserted into the thickest part of the steak registers 125 Fahrenheit — eight to 10 minutes total. Transfer to a cutting board, tent with foil and let rest for five minutes before serving with chimichurri.

    SWEET PARIS

    Enter Sweet Paris (set to open late this summer) and be transported to a chic, modern, sleek and warm bistro amid a pedestrian boulevard in the City of Lights. The romance of Paris is all over the French and French-inspired sweet and savory crepes. These creations include traditional nutella and bananas plus adventurous concoctions such as the chicken enchilada crepe, s'mores and the breakfast Mexican crepe with carnitas, queso fresco, refried beans and eggs.

    For each crepe sold with the World Food Program logo, Sweet Paris will donate one school meal to a child in need. It's a commitment that owner Allison Young and general manager Al Bueno take very seriously.

    Le Tropical Crêpe

    • ⅓ cup chopped mango
    • ⅓ cup chopped pineapple
    • Juice from half a lime
    • 1 teaspoon chopped mint
    • 4 ounces vanilla yogurt
    • Eight slices of kiwi
    • Toasted coconut for garnish
    • Passion fruit coulis for garnish

    Passion fruit coulis

    • ½ cup of pureed passion fruit
    • ¾ cups sugar
    • ¼ cup water
    • 2 teaspoons cornstarch

    For the coulis, combine passion fruit, sugar and water in a saucepan and bring to a boil. Reduce heat, add cornstarch and mix well in saucepan. Once the mixture has thickened slightly, remove from heat and allow to cool.

    For the crepe, combine in a bowl the chopped mango, chopped pineapple, lime juice, chopped mint and a sprinkle of sugar to taste. Set aside.

    Prepare two crepes from your favorite recipe (store bought is an option as well), cooking or warming on both sides. Fold crepe in half and spread half of the vanilla yogurt on the crepe. Evenly distribute half of the mango/pineapple mixture and four kiwis on the crepe. Fold crepe into thirds, creating a triangle, and place in center of plate. Sprinkle toasted coconut down the center. Drizzle passion fruit coulis back and forth across the crepe. Add a dollop of whipped cream if desired to serve.

    ___

    So, will you cook at home or dine out? We say leave it to the professionals. After all, CITYCENTRE is minutes away.

    Sea urchin tagliatelle with poached lobster tossed in a velvety cream sauce, crowned with zesty gremolata and a hint of pane fritto, as served at Radio Milano at Hotel Sorella.

    Jose Hernandez Radio Milano Lobster pasta
      
    Photo by Joel Luks
    Sea urchin tagliatelle with poached lobster tossed in a velvety cream sauce, crowned with zesty gremolata and a hint of pane fritto, as served at Radio Milano at Hotel Sorella.
    unspecifiedpromoted
    promoted
    series/htx-city-centre-2014
    news/restaurants-bars

    most read posts

    Ben Berg's New York-inspired, fancy burger joint will soon shutter

    New owner of Texas Renaissance Festival revealed in our top 5 stories

    Winner of Ren Fest lawsuit plans to keep the event mostly unchanged

    promoted
    series/htx-city-centre-2014
    news/restaurants-bars
    Loading...