up in the sky

Decadent new see-and-be-seen restaurant opens in Uptown with nightlife vibe and French-Japanese fare

Houston has never seen a restaurant quite like Ciel. Opening near River Oaks District this Friday, December 16, the restaurant mixes a high level of culinary ambition with a high energy, see-and-be-seen atmosphere.

Partners Ryan Henry, Adel Sadek, and Fasl Ty have created a stylish, 8,000-square-foot restaurant that’s inspired by the coastline of the Côte d’Azur. Named for the French word for “sky,” the interior features a 360-degree Barrisol Mirror ceiling fixture — the first in Houston, according to a release – that also helps with the room’s sound levels. Other interior details include imported Italian porcelain floors and marbled tables, blue velvet booths, and a hand-painted statue of Zeus.

A representative couldn’t provide specific detail on the nightlife aspects of Ciel’s experience, but stated that diners should expect pop-up performances throughout the evening that could include singers or dancers. A DJ booth adds to the high energy atmosphere.

The restaurant seats 240 people inside, including 14 at its 35-foot, marble-topped bar, and offers a 40 person private dining room. Its 140 seat patio will open in the spring.

Turning to the menu, the restaurant offers an upscale mix of French and Japanese-inspired dishes. Meals at Ciel could begin with either nigiri or maki rolls such as king crab nigiri with black truffle, wagyu beef and lobster roll, or salmon belly nigiri with smoked trout roe. Shareable plates include karaage, tuna and salmon tartare, and grilled octopus.

The French side of the menu shows in the entrees and side dishes. Choices include wild mushroom risotto, chicken with roasted mushrooms, and ribeye with bone marrow custard and Bordelaise. Pair them with smoked mac and cheese, asparagus with yuzu bernaise, roasted Brussels sprouts, and more.

Leading the kitchen is executive chef Joseph Geiskopf. A veteran of Los Angeles restaurants such as Red Medicine and Vespertine, he brings a focus on sourcing both high quality and sustainable ingredients that’s reflected in Ciel’s use of beef from Texas ranch Dean and Peelers, free range Jidori chicken, and non-GMO caviar.

“CIEL is an alluring, elegant and festive space designed for an impeccable dining, gathering and entertaining experience in Houston,” Sadek said in a statement. “We painstakingly selected every detail in the interior to create a space built for unstuffy fine dining with exceptional cuisine, stylish presentations, and beautiful art not found anywhere else in the city that will feel like a portal to a glamorous, fun-filled European getaway.”

Ciel is open for dinner Wednesday-Sunday. It is located at 4411 San Felipe Rd.

Photo by Julie Soefer

Ciel offers a selection of maki and nigiri.

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H-E-B names 3 innovative Houston food companies among 'Texas Best'

H-E-B Quest for Texas Best Hive Food Co.

Photo courtesy of H-E-B

Hive Food Co. is known for its infused honey.

After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

“Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

Boerne — Coley’s Foods Inc., a frozen cookie dough company
Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
Houston — Hive Food Co., beekeepers known for gourmet infused honey
Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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