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    Foodie News

    Pappas brothers win top honors and new favorites emerge at My Table CulinaryAwards

    Sarah Rufca
    Oct 3, 2011 | 12:32 am
    • Rebecca Masson's chocolate-stout syllabub
      Photo by Sarah Rufca
    • The Houston culinary crowd came together to celebrate at the 15th Annual MyTable Houston Culinary Awards.
      Photo by Sarah Rufca
    • 2011 winners of the My Table Houston Culinary Awards
      Photo by Sarah Rufca
    • New York strip with pig's head fritter, curried pumpkin puree and beef jus byMatt Marcus and Grant Gordon.
      Photo by Sarah Rufca

    Houston's foodie community never manages to feel as big and yet as tight-knit as during My Table's annual Houston Culinary Awards. With exponential growth since the beginning of the awards 15 years ago, the event was held for the second time at the Conrad Hilton ballroom at the University of Houston Hilton and emceed by KUHF's St. John Flynn, with a three-course dinner catered by Jason Hauck, Quattro's Maurizio Ferrarese, Jeramie Robison of Cinq, Grant Gordon of Tony's, Eatsie Boys' Matt Marcus and Rebecca Masson of Fluff Bake Bar.

    The 10 official Houston Culinary Awards have been augmented by 15 more casual categories, dubbed Houston Foodie Star award. All the awards were decided through online voting from Houston foodies.

    In the marquee awards, Harris and Chris Pappas of Pappas Restaurants won Restaurateur of the Year (and got a standing ovation from the sold out 300-plus crowd), Hugo Ortega of Hugo's and Backstreet Cafe was awarded Chef of the Year, and Philippe Gaston of Haven was named Up-and-Coming Chef of the Year.

    In the marquee awards, Harris and Chris Pappas of Pappas Restaurants won Restaurateur of the Year (and got a standing ovation from the sold out 300-plus crowd), Hugo Ortega of Hugo's and Backstreet Cafe was awarded Chef of the Year, and Philippe Gaston of Haven was named Up-and-Coming Chef of the Year.

    "This really means a lot to me because there are so many people that I have learned from throughout the years," said Ortega. "What a great city and what a great country to work in."

    Jim Gossen of Louisiana Foods was given a Legends of Houston Restaurants award for his work towards sustainability in the Gulf seafood industry and his philanthropic leadership after the 2010 Deepwater Horizon disaster. My Table Publisher Teresa Byrne-Dodge also presented Gossen with a proclamation from Mayor Annise Parker declaring Oct. 2 as Jim Gossen Day in Houston.

    Brennan's of Houston also took home three HCAs for Outstanding Wine Service, Outstanding Bar Service and Best Interior Design. Hector Andrade of Mockingbird Bistro won Service Person of the Year, prompting presenter Kathryne Castellanos to quip, "I think the Susan Lucci spell has ended."

    Bobby Jucker of Three Brothers Bakery won Pastry Chef of the Year, El Real Tex-Mex was named Best New Restaurant and Niko Niko's won Houston Classic, in addition to nabbing the 'Favorite Mom & Pop Ethnic" Foodie Star Award.

    While there were some service hiccups throughout the dinner. Passed hors d'oerves were sometimes hard to come by, and the main course — cubes of juicy New York strip steak with curried pumpkin puree and beef jus — was served nearly an hour after the dinner began. One highlight was Masson's chocolate-stout syllabub with Saint Arnold Winter Stout, which was a perfect mousse-y mix of sweet, salty and rich.

    The full list of Houston Culinary Awards and Foodie Star Awards winners:

    Restaurateurs of the Year — Harris Pappas & Chris Pappas, Pappas Restaurant Group

    Chef of the Year — Hugo Ortega, Hugo's and Backstreet Cafe

    Up-and-Coming Chef of the Year (age 35 or younger) — Philippe Gaston, Haven

    Outstanding Wine Service — Brennan's of Houston

    Pastry Chef of the Year (includes breadmakers) — Bobby Jucker, Three Brothers Bakery

    Outstanding Bar Service — Brennan's of Houston

    Service Person of the Year — Hector Andrade, Mockingbird Bistro Wine Bar

    Houston Classic (a restaurant in business for 10 or more years) — Niko Niko's

    Best Interior Design — Brennan's of Houston

    Best New Restaurant (must have opened since June 1, 2010) — El Real Tex-Mex Cafe

    2011 Houston Food Star Awards:

    Favorite Mom & Pop Ethnic — Niki Niko's

    Favorite Late Night Spot — Katz's Deli

    Favorite Bakery — Three Brothers Bakery

    Favorite Mixologist — Justin T. Burrow

    Favorite Barbecue — Luling City Market

    Favorite Food Truck/Cart — Eatsie Boys

    Favorite Breakfast — The Breakfast Klub

    Favorite Supermarket — H-E-B

    Favorite Burger — Hubcap Grill

    Favorite Pub or Bar — The Ginger Man

    Favorite Coffeehouse — Brasil

    Favorite Houston Food Blog — 29-95.com

    Favorite Wine Seller — Central Market

    Favorite Sweets/Ice Cream — Amy's Ice Creams

    Favorite Outdoor Dining — Brenner's Steakhouse on the Bayou

    unspecified
    news/restaurants-bars

    Oh, Donna

    New Houston cocktail bar serves up a house party fueled by music and martinis

    Eric Sandler
    Dec 15, 2025 | 5:30 pm
    Donna's cocktail bar interior
    Courtesy of Donna's
    People are flocking to Donna's.

    It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

    Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

    Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

    “It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

    To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

    “There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

    To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

    “Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

    Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

    Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

    “I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

    Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

    Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

    -----

    Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

    Donna's cocktail bar interior

    Courtesy of Donna's

    People are flocking to Donna's.

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