New EaDo Cafe

New cafe spices up EaDo restaurant scene with sweet refuge for laptop users

One of the signs of an evolving restaurant scene is the addition of a neighborhood cafe: a casual space where people can gather and linger over coffee or a light meal. North downtown just got one thanks to The Honeymoon and now, with the opening of Tout Suite, EaDo has, too.

"If you want to work or study, we're trying to meet all those needs," Le explains.

Initially expected to open in April, Tout Suite is a sister concept to Sweet, the popular CityCentre bakery. Whereas Sweet is strictly a place for pastries and coffee, Tout Suite is a full cafe with the utility of being open until midnight every day.

Credit the jump from Sweet's 900 square-feet to Tout Suite's 7,000 for the additional items. Half of the space is devoted to the kitchen, which means Tout Suite can produce the 20 macaron flavors and cupcakes that Sweet is known for as well as an all new line of plated desserts like eclairs and pot de creme.

"Our pastry chefs are really passionate about what they do," spokesperson Annie Le tells CultureMap. She cites the new menu items as one example of Tout Suite's commitment to offering more variety to customers.

Savory menu

The savory menu is divided into morning (7 to 11 a.m. Monday through Friday) and "Noon and Night" (11 a.m. to 11:30 p.m.). Breakfast options include pastries, eggs to order and avocado toast. A full selection of locally-roasted Greenway Coffee is available to help start the morning.

Seating ranges from individual tables to a coffee bar to a large community table with plugs for people working on notebook computers.

The later menu is more varied with a selection of soups, salads, sandwiches and plates that come with a protein, starch and vegetable. A choice of half salad with a half sandwich or cup of soup goes for $10. Plates start at $10 for chicken and go up to $18 for beef from 44 Farms.

Le says the menu contains "things we like to eat every day . . . it's as simple as possible but (is designed to) meet everyone's cravings."

At $18, my steak sandwich with freshly cut French fries was a definite splurge, but the steak arrived properly medium rare and the toppings of caramelized onions and provolone are classics because they taste good. Served on a pretzel bun, it was definitely a satisfying meal. The watermelon basil salad ($9) was another hit and easily big enough for two people to share.

Dry chicken marred the well-prepared vegetables in my friend's plate lunch. Maybe spend a little more for salmon, tofu or beef if ordering one.

Diverse seating

Nothing is bad about Tout Suite's diverse seating options. They range from individual tables to a coffee bar to a large community table with plugs for people working on notebook computers.

"Our pastry chefs are really passionate about what they do," Le says.

"If you want to work or study, we're trying to meet all those needs," Le explains. "People are looking for space to post up," she adds, and Tout Suite is ready.

Although the cafe has only been open for a couple of weeks, Le reports that customers really appreciate the new option. "The biggest blessing is we've (received) so much support and appreciation. People have been wanting a place like this."

Good news, EaDo workers and residents. You've got one.

Tout Suite is open from 7 a.m. to midnight Monday through Friday and 10 a.m. to midnight Saturday and Sunday.

The new Tout Suite is becoming a gathering spot for EaDo residents.

Photo by Eric Sandler

The new Tout Suite is becoming a gathering spot for EaDo residents.

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what's on tap

Dough-obsessed pizzeria picks River Oaks for first Houston location

Courtesy of Pie Tap

A Dallas pizzeria known for its artisanal dough is coming to Houston. Pie Tap will open its first Bayou City outpost in June.

Located next to Fielding’s River Oaks in the Novel Residences luxury apartment building, Pie Tap is an endeavor from Dallas restaurateur Rich Hicks and Italian chef Giovanni Mauro. The chef is responsible for the restaurant’s pizza dough, which uses a mother starter and a 96-hour fermentation process that uses natural yeast to achieve a good balance of crunch and chew.

"Without great dough, you can't have great pizza," Mauro told CultureMap Dallas when the first location opened in 2016. "The idea that the crust is simply a vehicle for toppings is the wrong approach. There has to be a perfect balance of sauce and topping, but you have to have a commitment to the dough. If dough is everything it should be, the pizza is stellar."

Using Italian flour and natural yeast are essential components of the dough’s flavor, Mauro added.

"It's the kind of dough our great-grandparents used to eat," he says. "It's a very natural, slow process. We don't use any commercial yeasts. We started a 'mother dough' with a starter that's proprietary to us. It's a five-day process, an absolute minimum of 96 hours, from when we start to when we put the pizza on the plate."

The restaurant uses that dough to create pizzas that include classics like a margherita, pepperoni, and veggie. Some of the more creative options include the Prosciutto (topped with dates, pistachio, arugula, cheese, and balsamic) and the Salami (calabrese salami, fennel sausage, pepperoni, bacon, and mozzarella).

In addition to pizza, the restaurant touts its rotisserie chicken, which is served both as a half bird with mashed cauliflower and vegetables and as part of sandwiches, pastas, and salads. Other pastas include pappardelle bolognese, ricotta gnocchi, and the on-trend rigatoni in spicy vodka sauce.

Having covered “pie,” let’s turn to the “tap” portion of the restaurant’s name. The bar program starts with 30 beers and wines on tap. They’re joined by cocktails, more wines by-the-glass, and non-alcoholic options. Taken together, it’s a compelling package that earned Best New Restaurant in the 2017 CultureMap Dallas Tastemaker Awards.

“Our talented and dedicated team has been anxiously awaiting this exciting entrance to the Houston market as it is the epitome of all things interesting in food and culture and one of the friendliest and most diverse cities in the U.S. When it comes to our brand, if it is not exceptional, it is unacceptable,” Hicks said in a statement. “We are proud that we have one of the most clean, healthy, and delicious artisan pizzas you can enjoy out there because it has no preservatives, fillers, or additives.”

Pie Tap will be open for lunch, dinner, happy hour, and weekend brunch.

Courtesy of Pie Tap

That's what crust looks like when its dough is fermented for 96 hours.

pizza openings news-you-can-eat pie tap