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    Food for Thought

    Get out the sweatpants: 'Tis the season for guilt-free eating and drinking

    Marene Gustin
    Marene Gustin
    Nov 5, 2013 | 10:15 am

    It’s bad enough that the holidays are now all run together, Christmas layaway ads started in early October and by the time the Halloween candy was on the shelves in stores so where turkey shaped candles, cornucopias and Christmas wreaths.

    But more than that, the final three months of the year are now a constant binge fest of eating and drinking.

    At least now all the Halloween party pics on Facebook should stop. Back in the day it was only La Griglia that threw a big restaurant bash for All Hollow’s Eve, but this year it seems every other restaurant was luring in costumed clients for a night of food and cocktails. Triniti, Americas and Hugo’s joined the fray among others.

    And as you recover from eating and drinking far too much (while dressed in a really skimpy and unforgiving Miley Cyrus getup) you still have to deal with leftover candy. Butterfinger cake recipe anyone?

    Up next: A real turkey

    But before you get into cozy sweatpants and start promising to hit the gym more often, it’s already time to start tasting Thanksgiving recipes. If you are cooking for family and friends you’ve probably already got a lot of traditional recipes but as new ones pop up you’ll want to test drive them before the big day. And for those of us in the business there are always restaurant and grocery store tastings of turkey and stuffing and wine offerings.

    But wait! Already the Christmas, Hanukkah, Kwanzaa and Festivus invites are rolling in. And don’t forget that Dec. 5 is Repeal Day, the day to celebrate the repeal of the 18th Amendment so drink up!

    And speaking of wine, even before Thanksgiving you’re hit with the Beaujolais Nouveau madness from restaurants, bars and Francophiles.

    And then comes the big day. I have only ever once in my life cooked a traditional Thanksgiving Day feast. I grew up as a child eating the meal in military messes, and later dining at my mother’s table and then eating out a lot. Lately I’ve taken to buying precooked items from fancy grocers but this year I’m leaning towards going out again. No fuss, no muss, no dishes.

    And there are plenty of restaurants to choose from; from hotel dining rooms to fine dining places, steakhouses and everything in between. I’m leaning towards Sorrell Urban Bistro, which is offering a brunch with shaved turkey breast Benedict with poached egg and sumac hollandaise or that old standby Red Lion Pub, open 364 days a year and always into the holidays with traditional American and British fare.

    Although I know I’ll have to have some pumpkin pie and stuffing with gravy in the house for the day after. Nothing better than cold pumpkin pie and coffee for breakfast on November 29.

    Invites keep coming

    By now you’re thinking you can’t eat another bite.

    But wait! Already the Christmas, Hanukkah, Kwanzaa and Festivus invites are rolling in. And don’t forget that Dec. 5 is Repeal Day, the day to celebrate the repeal of the 18th Amendment so drink up!

    December also boasts National Cotton Candy Day, National Brownie Day, National Pastry Day, National Chocolate Day and National Pumpkin Pie Day (which may be a month late).

    It’s all just too much, a three-month long blur of food, drink and expanding elastic waistbands.

    And then it’s New Year’s Eve.

    If you can squeeze into that ballgown/tuxedo you’ll be out the door for yet another night of decadent dining and gallons of champagne.

    No wonder so many New Year’s resolutions are about losing weight. After three months of feasting and drinking almost nonstop we finally decide we need to cut back and dry out.

    Oh, but wait. January 5 is National Whipped Cream Day and January 27 is National Chocolate Cake Day and … and before you know it it’s Easter and you’ll be nibbling on chocolate bunny ears while you’re waiting for the ham to brown.

    By the time the Halloween candy was on the shelves in stores, so were turkey-shaped candles, cornucopias and Christmas wreaths.

    turkey-shaped candles
      
    Squidoo.com
    By the time the Halloween candy was on the shelves in stores, so were turkey-shaped candles, cornucopias and Christmas wreaths.
    unspecified
    news/restaurants-bars

    With or Without Whiz

    Houston burger mastermind fires up new pop-up devoted to Philly cheesesteaks

    Eric Sandler
    Jun 19, 2025 | 4:35 pm
    Bas's Cheesesteaks Abbas Dhanani
    Photo by Michael Ma
    Abbas Dhanani is serving up cheesesteaks at his new pop-up.

    Abbas Dhanani is at it again. The food influencer-turned-restaurateur behind the CultureMap Tastemaker Award-winning smash burger concept Burger Bodega is firing up a new pop-up concept devoted to another iconic sandwich.

    Called Bas’s Cheesesteaks, the new concept will Dhanani’s take on the classic Philly cheesesteak, made with sliced ribeye and white cheese on a seeded hoagie roll — onions and a spicy sauce are optional. A second version swaps the white cheese for Cheez Whiz. Like Burger Bodega, Dhanani is using halal beef for his cheesesteaks.

    Bas's Cheesesteaks cheesesteak sandwichThe cheesesteak is served on a seeded hoagie roll.Photo by Michael Ma

    “We have experimented with cheesesteaks as specials on the menu at Burger Bodega and received amazing feedback,” Dhanani said in a statement. “However, the cheesesteaks at Bas’s are the most refined versions we have done so far. I am excited to bring authentic Philly cheesesteaks to Houston as a new flavor experience while continuing to build on the energy and community we have created at Burger Bodega. This is a huge passion project for me, and I plan to take it step by step, just like Burger Bodega."

    As Dhanani notes, he introduced Burger Bodega with a series of pop-ups throughout Houston. To answer the obvious question, of course a restaurant could be in the cards for Bas’s, too.

    “I think thats the goal of any new pop-up concept,” Dhanani tells CultureMap. “Like Burger Bodega, we want to take it one step at a time and see where it goes.”

    Bas’s Cheesesteaks will have its first pop-up on Monday, June 30 at Burger Bodega’s location (4520 Washington Avenue). In addition to the two cheesesteaks, diners can get fries. Future pop-ups will be announced via Instagram.

    As for Burger Bodega’s second location in Katy, Dhanani says it’s still working through securing the necessary permits to begin construction.

    news-you-can-eatopeningsbas's cheesesteaks
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