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    Foodie News

    Top Chef wows diners at Pesce

    Sarah Rufca
    Dec 3, 2010 | 2:49 pm
    • Tiffany Derry wowed a crowd at Pesce during a special five-course collaborationwith Pesce's Mark Holley.
      Photo by Sarah Rufca
    • Yellow fin tuna ribbons with avocado and ginger gelee, chile oil
      Photo by Sarah Rufca
    • Roasted baby beet salad with goat cheese mousse, pumpkin seeds and mache
      Photo by Sarah Rufca
    • Branzino and butternut squash ravioli
      Photo by Sarah Rufca
    • Skate with barbacoa in a roasted tomatillo broth
      Photo by Sarah Rufca
    • Pineapple upside down cake with caramel cardamom ice cream
      Photo by Sarah Rufca
    • Courses were paired with wines by Dry Creek Vineyards.
      Photo by Sarah Rufca

    Beaumont-native Tiffany Derry may be working in Dallas now, but before she was a Top Chef All-Star and fan favorite, Derry was a junior sous chef at Houston's Pesce while working on her culinary degree from the Art Institute of Houston.

    Derry headed back to H-town on Thursday to create a one-of-a kind tasting menu at Pesce with executive chef Mark Holley. Through five courses (paired with wines from Dry Creek Vineyard), diners got a taste of her culinary sensibilities — simple presentations that are big on flavor — as well as her infectious personality.

    Dinner opened with ribbons of yellow fin tuna draped over an avocado and ginger gelee with a hint of chile oil. The flavors were bold and came together in unexpected ways, while never overshadowing the raw, tangy goodness of the tuna.

    The roasted baby beet salad was something of a wonder — I'm generally not a fan of either beet or pumpkin seeds, two of the main ingredients along with goat cheese mousse and mache. But in combination, the beets played nicely with the more earthy pumpkin for a very enjoyable bite. My only disappointment was a lack of personality in the cheese — I thought creme fraiche would have been a more spirited choice.

    The third course, branzino with an ever-so-slightly-crispy skin, was fresh, perfectly cooked and truly delicious. It was only equaled by the butternut squash ravioli served alongside — Derry laughed that the pasta had taken her all day — but with a subtle flavor that melted in your mouth.

    The true standout of the evening was a skate dish wrapped around a center of barbacoa. Both the dish and the meat were tender and the flavors together were exceptional. The only regret? No bread or other vehicle to dip into the broth.

    Finishing with a sweetly restrained pineapple upside down cake and caramel cardamom ice cream, Derry talked about her appreciation for Pesce and all the opportunities she's had since working in that kitchen. And if her food is any indication, the title of Top Chef should never be taken likely — Ms. Derry has some serious skills.

    How does she do on Top Chef All-Stars? She wouldn't say, but she did give us a hint.

    "It's intense," Derry said, "but I'm a fighter, so stay tuned."

    unspecified
    news/restaurants-bars

    shining star

    New chicken restaurant flies into Houston with 'gluten-friendly' tendies

    Eric Sandler
    Mar 10, 2026 | 10:00 am
    Starbird chicken restaurant
    Courtesy of Starbird
    Starbird sells chicken tenders, chicken nuggets, chicken sandwiches, and more.

    A local restaurant group is bringing a California-based chicken concept to Texas. Mac Haik Restaurant Group announced it has reached an agreement with Starbird to open locations in Houston, Austin, and San Antonio.

    Founded in the San Francisco area in 2016, Starbird is a fast casual restaurant with 19 locations in California and Colorado. It serves fried chicken sandwiches, chicken tenders, chicken nuggets, chicken wings, and salads that are made with chicken that’s “all-natural, never-frozen, antibiotic-free” and covered in a “gluten-friendly breading” that’s cooked fresh to order, according to a press release.

    Pair them with sides such as cole slaw, french fries, crispy Thai Brussels sprouts, or elote. Diners can dip their tenders in 11 sauces, including Greek yogurt ranch, Thai herb aioli, honey mustard, honey chipotle bbq, and more.

    Part of Mac Haik Enterprises Ltd, Mac Haik Restaurant Group operates a number of franchised restaurants, including breakfast concept First Watch Daytime Café, the Original ChopShop, and Due’ Cucina. It will open Kirkwood, an upscale supper club, later this spring in a West Houston office building that’s also owned by MHE.

    “We evaluate opportunities through the lens of long-term brand relevance, not just unit growth,” MHRG COO Dan Anfinson said in a statement. “Starbird delivers a level of culinary quality and operational sophistication that we believe is still underserved in the premium fast-casual chicken category, particularly in Texas. The brand has a clear point of view and the systems to scale responsibly. That combination is rare, and we’re excited to introduce it thoughtfully across our markets.”

    The company intends to open as many as 36 locations beginning in 2027, but MHRG is still in the process of securing specific locations. It will announce which city will be first to receive a Starbird at a later time.

    “This agreement reflects the strength of our business model and the clarity of our long-term vision,” added Starbird CEO Greg Levin. “As we mark our 10th anniversary, this is shaping up to be our biggest year yet in terms of expansion. Texas is a critical market for us moving forward, and partnering with an experienced organization like Mac Haik Restaurant Group allows us to grow thoughtfully while staying true to what makes Starbird special.”

    Starbird chicken restaurant

    Courtesy of Starbird

    Starbird sells chicken tenders, chicken nuggets, chicken sandwiches, and more.

    openingsnews-you-can-eatstarbird
    news/restaurants-bars

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