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    Put Down the Pot Holders

    4 hot Houston restaurants add catering to their menus

    CultureMap Create
    Apr 10, 2024 | 12:00 pm

    If you're a foodie fan who adores dining at Coppa Osteria, Gratify Neighborhood Bistro, Flora Mexican Kitchen, and Graffiti Raw, we have good news: catering is now available for all four restaurants.

    Big Vibe Group catering

    Photo by Leah Wilson Photography

    Why cook when the professionals can do it?

    Whether you're opting for a laid-back celebration with Flora's Taco Cart or a fully catered Italian feast from Coppa Osteria, there are diverse options for both food and service that check all the boxes.

    “A catering service felt like a natural expansion for our business” says Grace Zelaya, catering and private dining director for The Frida Room at Flora Mexican Kitchen. “Our clientele has been waiting in anticipation since we opened Coppa Osteria a decade ago. We’re excited to bring the big vibes to venues across Houston.”

    Hungry now? Here's what you need to know about catering from The Big Vibe Group's restaurants:

    Types of events: Everything! We're talking daily corporate events, intimate home dining, large gatherings, or entire wedding weekends that encompass pre-wedding showers, welcome dinners, rehearsal dinners, wedding receptions, late-night after-parties, and day-after brunches.

    Tiers of catering:

    1. Full service: BVG prepares and serves the meals onsite with clean-up after.
    2. Food delivery: BVG drops off fully prepared (or easily reheated) meals within a two-hour window, and you handle clean-up yourself. Minimum of $1,500 required, and a gas fee applies to deliveries outside the service area.
    3. Food pick-up: You pick up the food yourself within a one-hour window and then take care of everything else yourself. No minimum required for pick-up.

    What's always included with full service:

    • Basic staffing
    • Food set-up and service
    • Serving vessels and utensils is needed
    • Disposable plates, flatware, cups, and napkins
    • Top-notch cuisine

    What you can add on:

    • Custom menu consultation, including food allergies and preferences
    • Bespoke buffets and stations
    • Rental coordination for chairs, tables, linens, flatware, china, glassware, etc.
    • Beverage service and specialty service staff (bartending, cocktailing, bussing)
    • Entertainment coordination, including dancers, DJs, and even a Spanish guitarist
    • Valet and security
    • Custom signage, photo booth, florals, décor, and more

    Menu options:

    Flora Mexican Kitchen prepares all its meals at the restaurant, and there is a Taco Cart available to rent if you want a little extra flair.

    Queso, guacamole, and chips can of course start the meal, but you can also opt for passed apps like taquitos, chalupitas, and sopecitos.

    Three salad options further whet appetites, with main entrees that range from quesadillas and enchiladas to grilled snapper, brick chicken, and Flora's Parrillada, a chef's selection of seafood and meats that get rounded out with homemade tortillas and salsa.

    Don't forget crispy potatoes or escabeche on the side, and flan or tres leches cake for dessert. Beverage packages — both alcoholic and non — are also available.

    Coppa Osteria, Graffiti Raw, and Gratify Neighborhood Bistro can all come to you. Start with mushroom arancini, mini crab cakes, or deviled eggs, then it's on to salads and charcuterie.

    When it's pasta time, good luck choosing just a few. From the famous spaghetti carbonara to short rib ragu, Parmesan rigatoni to to penne a la Coppa, it's a carb-lover's dream.

    Mains span grilled fish, veal scallopini piccata, beef tenderloin, and Gratify sliders for the more casual parties. If you're feeling extra fancy, you can even order caviar and chips.

    And these are just starting points — remember, you can fully customize your menu to include (almost) whatever you wish. Contact The Big Vibe Group today to get started planning your celebration.

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    Meet the Tastemakers

    16 best new Houston restaurants compete for coveted Tastemakers title

    Eric Sandler
    Mar 26, 2026 | 1:01 pm
    Perseid restaurant Hotel Saint Augustine
    Photo by Julie Soefer
    French classics such as terrine and coq au vin are on the menu at Perseid.

    For nine of the 10 categories in the 2026 CultureMap Tastemaker Awards, our judges’ panel picks the winners. The one exception is Best New Restaurant, where we ask CultureMap readers to vote for the champion.

    We’ve matched up 16 Houston restaurants that opened in 2025 in a bracket-style, head-to-head tournament. To keep things interesting, round one always matches up restaurants that have a common tie, whether it’s geography, style of cuisine, or something a little more ephemeral. Let the debates begin!

    Voting is open now at this link. People may vote once per day. The results are closely monitored for cheating and other shenanigans, so don’t even try to game the system. Round one ends at 11:59 pm on Monday, March 30, and the tournament continues through April 14.

    Which restaurant will win? Find out April 16 at the Tastemaker Awards party at Silver Street Studios. We’ll dine on bites from this year’s nominated restaurants and sip cocktails from our sponsors before revealing the winners in our short and sweet ceremony.

    Buy your tickets now before they sell out.

    Here are the eight matchups in round one of the Best New Restaurant tournament:

    Agnes and Sherman vs. Camaraderie
    This matchup features two of the most exciting restaurants in the Heights. At Agnes and Sherman, chef Nick Wong earned Restaurant of the Year from Texas Monthly with his Asian American spin on classic diner fare. Camaraderie’s creative French cooking represents the culmination of chef-owner Shawn Gawle’s time working at some of the country’s best restaurants. Both restaurants have beverage offerings that are as ambitious as their food, but only one will advance to round two.

    Chardon vs. Perseid
    Two French restaurants in luxury hotels square off in this matchup. At Chardon in the Thompson Hotel, veteran Houston chef E.J. Miller puts a Texas spin on classics like beef cheek bourguignon made with Texas wagyu and seared foie gras paired with cornbread. Genre-bending dishes like crawfish sausage helped Perseid earn a best new restaurant nod from Bon Appetit. Both restaurants are brunch destinations, but only one will move on in this tournament.

    Latuli vs. Zaranda
    Veteran Houston chefs square off in this matchup. At Latuli, chef Bryan Caswell draws upon his lengthy career, with a wide-ranging menu that includes seafood, pastas, and his signature pork chop. James Beard Award winner Hugo Ortega is California Dreamin’ at Zaranda in downtown, where the restaurant’s namesake metal basket is used to cook seafood. Both establishments are two of Texas Monthly’s favorite new restaurants, but only one will move on.

    Boo's Burgers vs. Jane and the Lion Bakehouse
    Two pop-ups that have become brick-and-mortar restaurants square off in this matchup. Diners are flocking to Boo’s Burgers for the signature smash burger, as well as specials like gumbo and a top notch shrimp po’ boy. Chef Jane Wild is looking to earn her second Tastemaker Award for this cafe in the Heights that features breads, pastries, and savory items made from locally sourced, high-quality ingredients. Both restaurants offer good value and friendly service, but only one will see round two.

    Kaisen Sushi vs. Oru
    Two very different sushi experiences square off in this matchup. Not only does Kaisen Sushi serve restaurant-quality sushi at grocery store prices, but chef-owner Sunny Bertsch’s candid social media posts have helped it build a devoted following. A sister concept to omakase destination Neo, Oru allows diners to craft their meals from a range of a la carte options, including the essential smoked trout roe with butter and fish-shaped cakes. Both restaurants slice a nice piece of sashimi, but only one will advance in this tournament.

    Fielding's Steak vs. Yiayia's Greek Kitchen
    This matchup features two of the latest arrivals in the River Oaks/Upper Kirby area. As its name implies, Fielding’s Steak is focused on beef, with wet-aged and dry-aged Prime cuts, as well as wagyu beef from America, Australia, and Japan. Similar to the glow up that created Little’s Oyster Bar, the former Yia Yia Mary’s got a luxury makeover that focused on seafood — think Mediterranean sea bass and grilled octopus — paired with Greek wines and a thoughtful design. Both restaurants have wide-ranging menus and spacious dining rooms, but only one will advance to round two.

    Barbacana vs. Hypsi
    Two chef-driven restaurants meet in this matchup. At Barbacana, chef Christian Hernandez and his team celebrate Houston’s diverse food culture with both an a la carte menu and tasting menu. Terrence Gallivan dives deep into Italian fare at Hypsi, with a menu that includes house made pastas, focaccia, and a show-stopping mozzarella cart. Both chefs have worked at some of Houston’s best restaurants, but only one will move on to round two.

    Kitchen Rumors vs. Murray's Pizza & Wine
    Two intriguing second concepts from the operators of successful Houston restaurants face off in this matchup. As part of the hospitality group behind fine dining restaurant Amrina, Kitchen Rumors puts an Indian-inspired twist on dishes like butter chicken ramen and spaghetti that swaps traditional bolognese with lamb keema. Murray’s Pizza & Wine builds on the success of salad concept Leaf & Grain with sourdough pies, a compelling selection of small plates, and a carefully chosen wine list. Both restaurants are welcome additions to their neighborhoods, but only one will advance to round two.

    Perseid restaurant Hotel Saint Augustine
    Photo by Julie Soefer
    French classics such as terrine and coq au vin are on the menu at Perseid.

    ----

    The Tastemaker Awards ceremony is sponsored in Houston by Maker's Mark, Culinary Khancepts, Herradura Tequila, Ritual Zero Proof + Seedlip, Shutto, NXT LVL EVENT, and more to be announced. A portion of proceeds will benefit our nonprofit partner, the Southern Smoke Foundation.


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