Houston Chef's Table: Chip Hight adores Queen Vic, but he's still a Le Peep kindof guy
No one knows Houston restaurants better than the people who run them, own them, and work in the kitchens. In this continuing series, CultureMap is asking our favorite foodie personalities around town where they go for great eats when they're not working.
At the tender age of 25, Houston-native Chip Hight has been an executive chef (earning praise for his straightforward, farm-to-table cuisine at *17) and has helped open and manage the Viking Cooking School inside The Woodlands' Hubbell & Hudson.
Now he's the culinary force behind Blue Apron Caters, serving up bites at some the the city's chic-est parties in conjunction with Sudhoff Properties. He tells CultureMap how he likes he bon-bons, where he eats at least once a week and reveals the spot where he finds irresistable petit fours.
Restaurant to take out-of-towners to: I would take them to Catalan. I definitely recommend the foie gras bon-bons.
Favorite meal: Queen Vic — I eat there at least once a week and I have yet to find a flaw with their food. My favorite is the Scotch egg and the queen's curry — it's the best thing I've eaten in a long time.
I'm also back on Branch Water Tavern, I had a really good meal there recently at like 11:30 p.m., we had the fried oysters, pate, the mini reubens were really good, and the charcuterie is still the best in town. It's really solid.
Other articles in the Houston Chef's Table series: