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    My black pages

    New Houston brewpub showcases beer legend's brews and German-style eats in peaceful bayou locale

    Eric Sandler
    Sep 13, 2022 | 12:27 pm
    Black Page Brewing Anthony Heins Henryk Orlik Chris Manriquez
    Black Page's Anthony Heins, Henryk Orlik, and Chris Manriquez.
    Photo by Becca Wright

    A new brewery with a picturesque location and recipes developed by a craft beer legend is coming to Houston this fall. Black Page Brewing will open next month in the Near Northside neighborhood at 210 Glen Park St.

    To help create Black Page's German-style lagers and American ales, co-founders Anthony Heins and Chris Manriquez, a partner in Trash Panda Drinking Club and Chivos, turned to master brewer Henryk Orlik. During his many years at Louisiana's Abita Brewing Company, Orlik developed the recipes for signature brews such as Purple Haze, Turbodog, and Andygator. Throughout 2022, the brewer has worked with Heins and Manriquez to build the brewpub's production facility, according to a release.

    “We’re very excited to open our doors so that Houston can experience this reimagined historic property,” Heins said in a statement. “We’re eager to show off what Henryk has been brewing for us. He’s been vital to our development, and he brings decades of crucial brewing experience to Black Page.”

    The partners have also sought expert assistance to create Black Page's food menu in the form of La Macro chef-owner Saul Obregon, who will be in the kitchen daily. Diners can expect a menu that blends classic German fare with street tacos. Heins tells CultureMap that one possibility is a Weisswurst sausage on a bolillo bun that's topped with sauerkraut and served with a birria-style onion broth dip.

    Named for a Frank Zappa song that's notoriously difficult to play, Black Page occupies a 7,400-square-foot former warehouse near Little White Oak Bayou. The brewpub's beer garden will be situated near the bayou's banks.

    “We want Black Page to be Houston’s favorite hiding spot,” Manriquez added. “It’s tucked away and surrounded by nature. The bayou attracts so much wildlife, and it reminds us of Houston’s natural, hidden beauty.”

    The neighborhood's north of downtown Houston remain a popular area to open a new brewery. In addition to Black Page, the new owners of Local Group Brewing in Hardy Yards recently rebranded it to Gristworkz. They'll soon be joined by Bad Astronaut Brewing Company, a new project from former Karbach employees Chris Fall and Craig “Rocky” Keener.

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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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