Toasting the Tastemakers

Houston foodies help crown big winners at 2025 Tastemaker Awards

Photo by Daniel Ortiz Photography

More than 1,000 Houston foodies packed Silver Street Studios on April 3 for the 2025 CultureMap Tastemaker Awards, our annual celebration of the city's best food and drink. Trophies were presented, toasts were made, and many (many) samples were eaten — all to shine a light on Houston's top restaurant and bar talent.

The lively evening revealed the big winners and honored all nominees, which a judges' panel of industry experts had spent months analyzing and voting on, and which readers had gotten to know through a special editorial series.

The signature tasting event allowed guests gathered to rub elbows with Houston's best chefs, bartenders, restaurateurs, all to celebrate H-Town's culinary stars.

This year’s Tastemaker Awards benefited the Southern Smoke Foundation, which was founded in 2015 to offer emergency relief funding and access to mental health services to members of the food and beverage industry.

Of course, the event would not have been possible without the support of our 2025 sponsors. A big thanks goes to Stella Artois, Chardon, Jim Beam Black, Ritual Zero Proof, Seedlip, Valencia's Tex-Mex Garage, Hornitos, Ghost Hill Organic Vodka, and PicMeEvents.

VIP ticket-holders got to arrive an hour early to enjoy sips from their own bar and a giant charcuterie spread in the VIP Lounge, courtesy of sponsor Chardon.

Nominated chefs and restaurants dished out their favorite plates, including:

Short rib Reuben sliders from Bar Bludorn
Smoked picanha with Swamp Sauce from Bayou Butchers
Cuban pork belly bahn mi from Brass Tacks
Smoked pork belly with Colima-style mole from Deckle and Hide
Spicy rigatoni Pasta Zaza from Drake's Hollywood
Hamachi tacos from Lee's
Short rib burnt end lollies from Leo's River Oaks
Smoked chicken flautas, Rico-style, from Little Rey
Spanish octopus with smoked potato salad from Little's Oyster Bar
Lychee ceviche from Musaafer
Octopus skewers from Októ
Mussel escabeche crostini from Ostia
Corned beef brisket and rice from Subo
Tuna tostadas from Tatemó
Vietnamese betel leaf beef from Traveler's Cart

And to satisfy the sweet tooth, pastry chefs offered these indulgent bites:

Peanut gianduja tart from Berg Hospitality
Caramel Couch O'Stick from Fluff Bake Bar
Purple Rain iced latte and The Slowpoke iced latte from Slowpokes
Affogato and fermented Mexican coffee from Tenfold Coffee Company
The Bay Fog and The Magic Johnson Macchiato from Xela Coffee Roasters

Guests mingled in the Stella Artois Beer Garden and lifted their bartender-crafted cocktails high as they honored the winners and sampled delicious dishes. The drinks included:

Meticulously Made Daiquiri from Ishtia and Meticulous Spirits
Appleteeny and Spice Melange from Lee's
Tepache Mezcalita and Southside from Melrose

Local chef, entrepreneur, and James Beard Award winner Chris Shepherdemceed the awards ceremony and handed out prizes for Bar, Chef, Bartender, and Restaurant of the Year; Rising Star Chef and Pastry Chef of the Year; Neighborhood Restaurant of the Year; Best Start-up/Pop-up; and Best Coffee Shop, this year’s wildcard category. One of the most anticipated announcements of the night was the winner of Best New Restaurant, which had been voted on by CultureMap readers.

Winners graciously accepted their beautiful glass trophies onstage and proudly smiled for the camera. See the full list of winners here.

The Tastemaker Awards program began in 2014 and has become the city’s defining food event, letting local top local chefs mix and mingle with passionate foodies.

This year, we raise a glass to the winners, plus all of the sponsors, participants, and attendees who made the evening a huge hit. Scroll through the photos above to relive all the highlights of the night. We’ll see you next year!

Photo by Daniel Ortiz

EK Brill, Wade Brill, Joe George, Dana George

tastemaker awards Tastemaker Awards

what's on tap

Dough-obsessed pizzeria picks River Oaks for first Houston location

Courtesy of Pie Tap

A Dallas pizzeria known for its artisanal dough is coming to Houston. Pie Tap will open its first Bayou City outpost in June.

Located next to Fielding’s River Oaks in the Novel Residences luxury apartment building, Pie Tap is an endeavor from Dallas restaurateur Rich Hicks and Italian chef Giovanni Mauro. The chef is responsible for the restaurant’s pizza dough, which uses a mother starter and a 96-hour fermentation process that uses natural yeast to achieve a good balance of crunch and chew.

"Without great dough, you can't have great pizza," Mauro told CultureMap Dallas when the first location opened in 2016. "The idea that the crust is simply a vehicle for toppings is the wrong approach. There has to be a perfect balance of sauce and topping, but you have to have a commitment to the dough. If dough is everything it should be, the pizza is stellar."

Using Italian flour and natural yeast are essential components of the dough’s flavor, Mauro added.

"It's the kind of dough our great-grandparents used to eat," he says. "It's a very natural, slow process. We don't use any commercial yeasts. We started a 'mother dough' with a starter that's proprietary to us. It's a five-day process, an absolute minimum of 96 hours, from when we start to when we put the pizza on the plate."

The restaurant uses that dough to create pizzas that include classics like a margherita, pepperoni, and veggie. Some of the more creative options include the Prosciutto (topped with dates, pistachio, arugula, cheese, and balsamic) and the Salami (calabrese salami, fennel sausage, pepperoni, bacon, and mozzarella).

In addition to pizza, the restaurant touts its rotisserie chicken, which is served both as a half bird with mashed cauliflower and vegetables and as part of sandwiches, pastas, and salads. Other pastas include pappardelle bolognese, ricotta gnocchi, and the on-trend rigatoni in spicy vodka sauce.

Having covered “pie,” let’s turn to the “tap” portion of the restaurant’s name. The bar program starts with 30 beers and wines on tap. They’re joined by cocktails, more wines by-the-glass, and non-alcoholic options. Taken together, it’s a compelling package that earned Best New Restaurant in the 2017 CultureMap Dallas Tastemaker Awards.

“Our talented and dedicated team has been anxiously awaiting this exciting entrance to the Houston market as it is the epitome of all things interesting in food and culture and one of the friendliest and most diverse cities in the U.S. When it comes to our brand, if it is not exceptional, it is unacceptable,” Hicks said in a statement. “We are proud that we have one of the most clean, healthy, and delicious artisan pizzas you can enjoy out there because it has no preservatives, fillers, or additives.”

Pie Tap will be open for lunch, dinner, happy hour, and weekend brunch.

Courtesy of Pie Tap

That's what crust looks like when its dough is fermented for 96 hours.

pizza openings news-you-can-eat pie tap