Foodie News

Houston's food families win big at My Table's Houston Culinary Awards

The dinner was (fittingly) delish: Mark Cox's slow-roasted prime rib and RandyEvans's Texas shrimp and grit cake.
Photo by Sarah Rufca
The Houston Culinary Awards big winners
Photo by Sarah Rufca
Alex Brennan-Martin, center, received the night's marquee award, Restaurateur ofthe Year.
Photo by Shelby Hodge
David Cordúa won Up-and-Coming Chef of the Year (for those under 35) for hiswork at Américas.
Photo by Michelle Watson/LastNightPics.com
Catalan's Chris Shepherd was named Chef of the Year.
Haven won Best New Restaurant.
Photo by Barbara Kuntz

It's not just any event that inspires Houston's culinati to ditch their T-shirts and kitchen whites for a jacket and tie.

On Sunday that event was the My Table Houston Culinary Awards, a gathering of nearly 300 Houston's chefs, restaurateurs and foodies.

For the first tme, the event was not held at the restaurant that won the previous year's Restaurateur of the Year award — 2009's winner, Feast, could contain only a fraction of the guests and regardless the owners were in New Orleans opening a second Feast.

Also for the first time the dinner was created by a group of current nominees and previous winners. Passed appetizers were made by RDG's Robert Del Grande, Shade's Claire Smith and Mockingbird Bistro's John Sheely.

Inventive first courses were served by Michael Cordúa of Américas, who created a crispy, chip-like taro plated in an oversize rosebud shape and served with a creamy, spicy huancaina sauce. T'afia's Monica Pope created a vibrant, flavorful farro and shell pea salad with honey-butternut gremolata. Even the bread basket from Slow Dough Bread Co. was exceptional.

But the highlight of the meal was a main course by Mark's Mark Cox and Haven's Randy Evans of a perfectly cooked slow-roasted prime rib and Texas wild shrimp and grit cake. Topped off with Rebecca Masson's lemon snickerdoodle ice cream sandwich, it was a meal that made one forget it was prepared in a catering service for 300.

The awards started off with the night's honorees, Damian, Tony and Vincent Mandola, who received recognition of Oct. 3, 2010 being officially designated Mandola Family Day in a written statement by Mayor Annise Parker. The three brothers said they owed their success to the amazing love for food and gift for cooking distilled from their mother, Grace.

Damian Mandola also earned recognition for Carrabba's in the Houston Classic category, for restaurants in business over 10 years.

And the Mandolas were not the only family to bring home multiple statues. Michael Cordúa accepted Best Interior Design for his Américas location in The Woodlands, while his son David Cordúa won Up-and-Coming Chef of the Year (for those under 35) for his work at Américas as well.

Another family legacy honored was the Brennan's group, with Alex Brennan-Martin receiving the night's marquee award, Restaurateur of the Year.

Other big winners included Chris Shepherd of Catalan, who took home Chef of the Year; Sean Beck, who won Service Person of the Year and Favorite Mixologist for his sommelier duties at Backstreet Cafe and Hugo's; and Haven, which took home Best New Restaurant.

The complete winner's list:

Legends of Houston Restaurants Award: Damian Mandola, Tony Mandola, Vincent Mandola

Foodie Star Awards

Favorite Bakery: French Riviera Bakery and Cafe

Favorite Barbecue: Goode Co. Texas Bar-B-Que

Favorite Breakfast: The Buffalo Grille

Favorite Burger: Becks Prime

Favorite Coffeehouse: Empire Cafe

Favorite Houston Food Blog: Cook's Tour

Favorite Ethnic: Fadi's Mediterranean Grill

Favorite Food Truck: Little Miss Cupcake

Favorite Late Night Spot: House of Pies

Favorite Mixologist: Sean Beck

Favorite Outdoor Dining: Backstreet Cafe

Favorite Supermarket: Central Market

Favorite Pub or Bar: Anvil

Favorite Sweets: The Chocolate Bar

Favorite Wine Cellar: Spec's

Houston Culinary Awards

Best New Restaurant: Haven

Best Interior Design: Américas — The Woodlands

Houston Classic: Carrabba's

Service Person of the Year: Sean Beck, Backstreet Cafe

Outstanding Bar Service: Capital Grille

Pastry Chef of the Year: Ruben Ortega, Hugo's

Outstanding Wine Service: The Tasting Room

Up-and-Coming Chef of the Year: David Cordúa, Américas

Chef of the Year: Chris Shepherd, Catalan

Restaurateur of the Year: Alex Brennan-Martin, Brennan's, Bistro Alex

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long live the king

Houstonians will get the royal treatment at this lively new steakhouse

Photo by Lauren Holub

King Steak serves its guacamole with bacon.

Houston’s newest steakhouse aims to lure diners with a simple, back-to-basics approach. Opening Wednesday, May 21, King Steak is the latest project from restaurateur Johnny Vassallo and chef Eric Aldis, two of the people behind Mo's...A Place for Steaks, a see-and-be-seen steakhouse that thrived on Post Oak until it closed in 2016.

Working together, Vassallo as owner and Aldis as operating partner, the duo intends for King Steak to recapture Mo’s lively atmosphere while serving a menu in line with current trends, such as frying items in beef tallow rather than seed oils. For Aldis, who’s done everything from serving as a senior manager who helped grow Federal Grill to operating a short-lived barbecue joint in Midtown, the opportunity to focus on a single location is a welcome change of pace.

“I’ve been overseeing a bunch of pubs and restaurants,” Aldis tells CultureMap. “Now, I’ll be at King’s six days a week. I want to be more centralized and do one spot for the next 20 years.”

For a restaurant with “steak” in its name, King Steak keeps things simple. It serves a 16-ounce strip, a 20-ounce ribeye, and a filet in three sizes ranging from four to 12 ounces. They’re joined by steakhouse staples such as Caesar salad, shrimp cocktail, and four different potato sides — loaded baked potato, jalapeño hashbrowns, mashed potatoes, and beef tallow fries.

Where the restaurant sets itself apart is its selection of non-steak entrees. Options include a short rib with mashed potatoes, chicken Parmesan, ahi tuna with mushrooms and Brussels sprouts, and a French dip sandwich. One item Aldis hopes diners will embrace is the restaurant’s vegetable charcuterie, a shareable appetizer platter made with grilled and roasted vegetables paired with an array of dipping sauces.

“Having artichoke carpaccio, beet pastrami, all different types of vegetables presented in the style of charcuterie. It’s fun and a little healthy, too,” Aldis says. “Don’t get wrong. I still love a great charcuterie board with meats and cheeses, but it’s something different that goes well with a glass of wine and chilling on a patio.”

Speaking of the patio, Vassallo and Aldis have invested in major upgrades to location’s outdoor seating, which now has year-round utility courtesy of glass walls and climate control. Formerly Osteria Mazzantini and Cafe Ginger, the dining room has been transformed with a mural and artwork that evokes the American West.

Aldis is confident that the patio, and the restaurant’s private dining room that can be divided into three spaces, will help lure customers — as will Aldis’ outgoing personality.

“Don’t shy away from a caviar bump when I’m walking around with a kilo to get the party started,” he says with a laugh.

Yes, the Galleria area is thick with steakhouses at all price points, but many are corporate-owned or part of larger chains. Aldis sees an opportunity for a locally-owned, single location to distinguish itself with a more personal approach.

“We’re not chef driven. We’re guest driven. That’s where we want to be,” he says. Later, he adds, “Whatever you want, we’ll go above and beyond to make it happen. Give me a couple days, I’ll get it in. We’ll make it beautiful for you.”

King Steak is located at 2200 Post Oak Blvd. It will be open for dinner Monday through Saturday beginning at 4 pm. Weekday lunch service is expected to follow in mid-June.

Photo by Lauren Holub

King Steak serves its guacamole with bacon.

news-you-can-eat openings king steak the galleria houston