Houston Culinary Awards

Hot restaurants and some surprises keep Houston foodie awards buzzing

At Sunday night's My Table Culinary Awards, the stars of Houston's food scene gathered in an elegant ballroom at the Houstonian hotel to celebrate and honor a year's worth of accomplishments. With Houston's restaurants garnering so much national attention these days, how do the insiders view themselves? Which chefs and restaurants most effectively fired up the social media campaigns to win the online vote?

As it turns out, a mix of hot new restaurants and well-loved institutions dominated the evening, but there were still a few surprising outcomes that had everyone in the room mouthing, "Who?"

Among the 350 attendees were some of the brightest lights of Houston's culinary world.

Among the 350 attendees were some of the brightest lights of Houston's culinary world. Triniti, Revival Market, Uchi, the Clark/Cooper Concepts (Brasserie 19, Coppa, Ibiza), Rouse/Moore (Grand Prize, Goro & Gun, Bad News Bar) and Vaught/Ortega (Hugo's, Backstreet Cafe, Prego) all bought tables to cheer on their various nominees. The heavy industry presence added to the event's jubilant atmosphere and provided a level of energy that might otherwise be missing.

Prior to announcing the winners, an all-star lineup of guest chefs served a top-notch dinner. Of the passed appetizers, a venison terrine from the Houstonian had guests swarming the servers for another bite. While all of the dinner's courses were successful, it was Ronnie Killen's smoked barbecue short rib that had everyone both asking for seconds and admitting they understood why so many people have lined up to try his 'cue.

The ceremony began by honoring Saint Arnold Brewing Company founder Brock Wagner with the 15th Annual Legend of Houston Restaurants Award. "I officially know I'm old," Wagner joked to the crowd before noting the ways in which the craft beer scene has grown since he started his business almost 20 years ago.

The two big winners of the night represented both the past and future of Houston dining. The Pass & Provisions won both Best New Restaurant and Restaurateur of the Year for their ambitious, dual-restaurant concept. Chef/co-owner Seth Siegel-Gardner noted that the restaurant is hiring before telling the crowd that "we've been holding a table for Beyonce for the past year. If anyone knows her, could you tell her her table is ready?" James Beard Award finalist Hugo's took home the Houston Classic award for restaurants open for 10 years or more and bar service in its first year of eligibility since its win in 2007.

"I officially know I'm old," Wagner joked to the crowd before noting the ways in which the craft beer scene has grown since he started his business almost 20 years ago.

With all the deserving recipients, there were, as in any popular vote, a couple of head scratchers. Brenner's on the Bayou may be located in a picturesque location, but its award for Best Interior Design over the James Beard Award-nominated Triniti or the Michael Hsu-designed Uchi was a surprise. Similarly, the power of tortilla soup and Cuban tacos propelled local chain El Rey to a victory in the "Favorite Mom and Pop Ethnic" category over actual mom and pop ethnic restaurant Himalaya.

But these are quibbles in what was overall an entertaining and very successful evening by My Table publisher Teresa Byrne-Dodge. Can't wait til next year, already set for Oct.5, 2014. Check out the full list of winners below.

The Houston Culinary Awards:
Best new restaurant: The Pass & Provisions
Best interior design: Brenner’s on the Bayou
Houston Classic (restaurant in business for 10 years or more): Hugo’s
Service person of the year: Matthew Hunt, Uchi Houston
Outstanding bar service: Hugo’s
Pastry chef of the year: Heath Wendell, Slow Dough
Outstanding wine service: Max’s Wine Dive
Up-and-coming chef of the year: Lyle Bento, Underbelly
Chef of the year: Brandi Key, Coppa
Restaurateur of the year: Seth Siegel-Gardner & Terrence Gallivan, The Pass & Provisions.

The Houston Foodie Star Awards:
Favorite bakery: French Gourmet Bakery & Café
Favorite barbecue: Gatlin’s BBQ
Favorite bartender: Sheridan Fay, El Gran Malo
Favorite breakfast: Barnaby’s
Favorite burger: Lankford Grocery
Favorite coffeehouse: Blacksmith
Favorite food blog: Eater Houston
Favorite mom & pop ethnic: El Rey
Favorite food truck/cart: H-Town StrEATS
Favorite late night spot: The Hay Merchant
Favorite outdoor dining: Brennan’s of Houston
Favorite supermarket: Phoenicia Specialty Foods
Favorite pub or bar: 13 Celsius
Favorite sweets/ice cream: Crave Cupcakes
Favorite wine seller: Houston Wine Merchant

Chef of the Year winner Brandi Key poses with Haven's Randy Evans and My Table publisher Teresa Byrne-Dodge

My Table Houston Culinary Awards October 2013 Brandi Key, Randy Evans

Photo by Kim Coffman

Chef of the Year winner Brandi Key poses with Haven's Randy Evans and My Table publisher Teresa Byrne-Dodge

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Coming soon to Fredericksburg

Houston restaurant vet serves up Roman-style eatery in the Hill Country

Photo courtesy of Bottega Salaria

Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

“[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

“I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

"We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

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