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    layer cake

    Crave-worthy crepe cake maker from New York rises with first permanent Texas location in Galleria

    Eric Sandler
    May 25, 2023 | 11:57 am

    After years of pop-ups and a temporary location, Lady M has opened a permanent cake boutique at The Galleria. Shoppers will find it near the Apple store at space B3650.

    The New York-based cake bakery selected Houston for its first Texas outpost due to the successful pop-ups and strong online sales from Houstonians. From there, the company had to choose whether to stay in The Galleria or open somewhere else.

    “We leaned towards Galleria due to the offering that was presented to us,” Lady M CEO Ken Romaniszyn tells CultureMap.”We liked the tenant mix. We feel like we have a prime location near the elevator banks where there’s a lot of foot traffic.”

    That prime location will sell Lady M’s signature Mille Crêpe Cake (made with 20 layers of crepes) as both whole cakes and slices. Flavors include classics like the Signature Mille Crêpes and Green Tea Mille Crêpes as well as chocolate, pistachio, tiramisu, and mango. Lady M also offers other sweets such as a strawberry shortcake cake, passionfruit cheesecake, and a berry tart.

    Shoppers may pre-order whole cakes (two days advance notice required) or walk-in and purchase based on the available selection. Regardless of what they purchase, they can expect cakes with delicate flavors and light textures.

    “One of the biggest compliments we get is ‘I don't like desserts, but I like Lady M.’ We really focus on the ingredients,” Romaniszyn says. “We don’t have to put a lot of sugar into our cakes to mask any bad stuff. We’re using really high end ingredients to bring out the flavor profile. I think that’s why we’re able to reach a broad base of dessert lovers and non-desserts.”

    Having a permanent location means that Houstonians will get to experience Lady M’s full lineup, including new flavors like the Guava Mille Crêpes as well as bonbons, which are designed to travel better than a cake that needs to be refrigerated. Since the store has a couple of outdoor tables, it will also sell coffee and tea to people who want something to drink while they have their cake (and eat it, too).

    To prepare for the store opening, Lady M established a central production facility in Houston. Not only will it ensure consistency, the bakery has enough capacity to support more boutiques in other parts of the city and state.

    “We’re starting to look down the road to the suburbs,” Romaniszyn says. “We’re definitely looking to expand.”

    Dallas, another city where Lady M has popped up in the past, is also on his radar. “I’ve made that drive and looked at some places in Dallas, Fort Worth, Carrollton, Frisco, some of those areas. It’s interesting up there, and it’s really growing. We’ll definitely look for something up there,” he says.

    Lady M’s hours of operation are Monday-Thursday 11 am - 7 pm, Friday and Saturday 11 am - 9 pm, and Sunday 12-7 pm.

    Lady M mille crepe chocolate
      

    Courtesy of Lady M

    Each Lady M cake is made of 20 layers of crepes.

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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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