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    roll tide

    New seafood destination from award-winning Heights restaurateur flows into Spring Branch

    Eric Sandler
    Aug 19, 2022 | 4:55 pm
    Low Tide Kitchen & Bar interior
    Low Tide's remodeled bar area.
    Courtesy of Low Tide Kitchen & Bar

    An award-winning Heights restaurateur is opening a new seafood restaurant in Spring Branch. Low Tide Kitchen & Bar will open for dinner this Monday, August 22 at 2030A Bingle Road.

    Formerly a stand at downtown's Finn Hall food hall, owner Alli Jarrett transformed a former taqueria into a permanent home for the Carolina-inspired seafood concept. Changes include an all-new look with coastal colors and beach-inspired furnishes. Recently named Restaurateur of the Year by the Texas Restaurant Association for her leadership of Harold's in the Heights, Jarrett sees opportunity in bringing a family-friendly restaurant to Spring Branch.

    “I’m very bullish on Spring Branch” Jarrett said. “It’s a multicultural area. It’s the face of Houston. And we will be one of the few restaurants in the immediate area offering weekend brunch and weekday breakfast.”

    Low Tide features a menu of classic American fare designed to appeal to a range of tastes. Starters include oyster nachos, corn dogs, crab cakes, and steamed mussels. Sandwich options start with four burgers — beef, shrimp, chicken, and vegetarian — as well a shrimp po' boy, an oyster BLT, and a blackened catfish sandwich.

    Entrees include fried seafood, shrimp and grits, pasta bowl with choice of protein, and a surf and turf of sirloin steak paired with grilled or fried shrimp.

    Raw bar selections start with oysters from both the East and Gulf coasts as well as a Carolina-style Low Country shrimp boil. The kids' menu covers the usual basics such as mac and cheese, sliders, and chicken nuggets.

    Adults will be able to pair their meals with a range of beer, wine, and cocktails. Coffee service will roll out in the coming weeks once the restaurant adds weekday breakfast and weekend brunch.

    “The mission of Low Tide is to provide our guests with the utmost southern hospitality and service, along with the freshest seafood available at affordable prices,” Jarrett added. “We want a fun, neighborhood atmosphere where you feel like you are eating at the beach.”

    Shrimp and grits.

    Low Tide Kitchen & Bar shrimp and grits
      
    Courtesy of Low Tide Kitchen & Bar
    Shrimp and grits.
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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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