Eat + Explore

Sip, sample, and savor your way through 40+ restaurants at new Sugar Land food fest

Imagine a food and beverage event that transports you to the hidden neighborhoods and winding streetscapes that only locals know about, where intoxicating aromas abound and once-in-a-lifetime experiences await.

At the inaugural Bazaar Food and Wine, happening at Sugar Land Town Square from 5-8 pm on Saturday, May 18, 2024, you can sample the cuisines, sights, and sounds of Latin America, India and Pakistan, Asia, North Africa and the Middle East, Europe, and — of course — Texas.

The first event of its kind in the greater Houston area, Bazaar is an ode to the city’s melting pot of flavors. It will shine a light on Houston’s multitude of cultures and wholly unique culinary traditions through food, drink, dance, music, fashion, and decor, all in one special night.

"I am very excited to be a part of Houston's newest food festival, from the looks of the lineup it seems like it's going to be a great event filled with so much talent," says Victoria Elizondo, owner and chef at Cochinita & Co. "Houston is such a cultural city filled with food from all parts of the world, and it seems like Bazaar will be a representation of it. Plus any excuse to hang out with my industry people is always welcomed."

But this is no ordinary foodie fest. Each "neighborhood" will host its own special entertainment, including performances by Dance Houston, music by Houston-native country artist Sheila Marshall, Ballet Folklorico performances, bachata dancers, classical Indian dance performances, African drummers, and Lee's Golden Dragon performing a lion and dragon dance to cap off the night.

"I’m looking forward to showcasing the diverse food that makes Houston’s food scene so great with Viet-Cajun cuisine," says Cory Nguyen, chef at Crawfish & Noodles.

“Bazaar Food and Wine will truly be a celebration of how fantastically diverse our city is," says Jess DeSham Timmons, founder and chef at Camellia Monday Hospitality. "I’m looking forward to showcasing our local farmers and makers with an offering that is quintessentially Texan. It doesn’t get more so than live fire and big beef! As chefs, it’s important that we are good stewards of the community we are surrounded by. I’m partnering with Red Field Ranch in Washington, Texas, to source the beef, and Pitts and Spitts in Houston and J&R Manufacturing in Mesquite are kindly providing some serious firepower. Being able to support the businesses that are part of what makes our industry great is one of the reasons I’m so in love with what I do.”

In partnership with the James Beard Foundation, Bazaar will feature an all-star lineup of Houston’s most prominent chefs, listed below by "neighborhood":

Latin

Victoria Elizondo, Cochinita & Co
Luis Robledo, Mayahuel & Tout Chocolat
Victoria Marini, The Original Marini's Empanada House
Martin Weaver, Mi Tierra
Cristina Benitez, Cafe Piquet
David Guerrero, Andes Café
Belen Baily, Sweets by Belen

Indian and Pakistani

Mayank Istwal, Musaafer
Dipak Aryal, Mahesh's Kitchen
Sunil Srivastava, Verandah
Kaiser Lashkari, Himalaya
Sharan Gahunia, Raja Sweets

Asian

Benchawan Painter, Street to Kitchen
Paul Qui, East Side King
Tom Cunanan, Hermies and Soy Pinoy
Cori Xiong, Mala Sichuan Bistro
Cory Nguyen, Crawfish & Noodles
Jennifer Hoffman, Big Macarons

African and Middle Eastern

Yotam Dolev, Hamsa
Haig Tcholakian, Phoenicia Specialty Foods
Khalieb Rufael & Yems Thomas, Spice Boyz Supper Club
Adeel Khan, Haraz Coffee House
Dawn Burrell

European

Pedro Garcia, El Meson
Shawn Gawle, Camaraderie
Mikael Palmer, Savior
Otto Sanchez, Magnol Bakery
Bruno Amato, BB Italia
Andrea de Gortari, The Bake Happening

Texan

Jess DeSham Timmons, Camellia Monday Hospitality
Kirthan and Kripa Shenoy, Auden
Kennis Williams, Williams Smokehouse
Joseph Quellar, JQ Tex Mex
Joe Cervante, Pier 6
Kathleen Morgan, Honeychild’s Sweet Cream
Alisher Yallaev, Prime131

"This event is providing an opportunity for people to experience the unique cultural diversity that our city offers all in one place,” says Cristina Benitez, owner of multi-generational restaurant Cafe Piquet Cuban Cuisine. "From incredible cuisines to unique music and entertainment from various regions, this is going to be an immersive celebration that a person simply couldn’t get without planning single excursions to each of these restaurants. The Bazaar is the place to be on May 18.”

General admission tickets are $150 and include unlimited food and drink from nearly 40 restaurants plus live entertainment performances.

VIP tickets are a mere $50 more ($200 each) and include early admission at 4 pm to get a head start on that unlimited food and drink. VIPs also get access to exclusive Bazaar Food and Wine merch. Head here to purchase tickets.

Bazaar Food and Wine is presented by presenting sponsor Momentum BMW and produced by Rebees Management Company. A portion of the event's proceeds will benefit the James Beard Foundation.

Photo courtesy of Sugar Land Town Square

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Why pork chops are suddenly trendy at Houston's hottest restaurants

TRUTH BBQ

The Cornmeal-Crusted Pork Chop at Truth BBQ is brined in sweet tea for 72 hours before being cold-smoked, battered, and deep fried.

This may be presumptuous, but pork chops just might be the meat of the year for 2025.

The cut is popping up on menus all over Houston, leaving us to wonder: what’s making this part of the pig so appealing again?

This isn’t your mom’s dry, Shake 'n Bake pork chops served with a pile of boiled green beans. Rather, Houston chefs are transforming the once-humble cut into something worth seeking out.

Travis McShane, chef and owner of Ostia, says pork is getting a glow-up, with American-raised pork now rivaling the quality found in countries like Spain. He credits the rise in demand to changing perceptions.

“For years, pork was kinda seen as a lesser or cheaper item. I think this was because older health recommendations painted pork as unhealthy and recommended it to be cooked well done,” he said. “Thank goodness that has all changed, and people understand you can eat pork closer to a medium cook temperature.”

Truth BBQ offers pork as a lighter, more budget-friendly alternative for diners looking to mix up their usual order. While restaurants like Snows BBQ feature pork steaks, owner and pitmaster Leonard Botello IV wanted something a little different for his Washington Ave. restaurant.

“We had a lot of fun working with our team on different pork cuts and how we could prepare them to create something a little more unique to us,” says Botello. “It’s a great add-on to a platter or stand-alone option because it’s one chop — just enough.”

The Cornmeal-Crusted Pork Chop at Truth is a center-cut, bone-in Duroc chop, available for lunch and dinner from Friday through Sunday. It’s brined in sweet tea for 72 hours, then cold-smoked, battered in cornmeal, and deep-fried. The chop is served with a Carolina-style sweet pepper relish, adding a punchy finish to the deep-fried crust.

The consensus across restaurants is that brining is key. Soaking pork chops in salt water helps lock in moisture, tenderize the meat, and infuse flavor throughout.

At Ostia, the pork is brined for at least two hours before it’s fully dried out to either grill or fry. The Pork Milanese is inspired by both the simple, bright flavor combinations of Italy’s Milanese and the crispy, panko breading of Japanese Tonkatsu. Another rendition of the pork chop is fried with oyster aioli and celery.

“The umami of oysters, anchovies, seaweed is a beautiful combination with the rich nutty fat of pork!” McShane said.

At Milton’s, Executive Chef Kent Domas added the aptly named Pork Chop ($95) to offer an alternative to the trattoria's signature chicken parm and veal parm. Brined and then grilled in a wood-burning oven, the simple, but flavorful, pork chop can be shared between two or more diners and is served with glazed cipollini onions.

Michelin Bib Gourmand Belly of the Beast in Spring serves up a 16-ounce Berkshire pork chop alongside fregola (a nutty, couscous-like pasta), artichokes, apricots, and a hint of harissa for some heat. Tangy lemon jus ties it all together.

The Sakura Farms Pork Chop at Baso has been a fan favorite since the Basque-influenced restaurant opened in December 2023. The chop is grilled over the restaurant’s live fire hearth, before it’s topped with a rich pork jowl sauce, dusted with dried local chamomile powder, and served with a slice of Meyer lemon. Chefs and 2025 CultureMap Tastemaker Award Rising Star Chef of the Year winners Jacques Varon and Max Lappe recommend pairing the dish with a glass of Rosé on a hot Houston day.

At Credence near Memorial City Mall, the team created the Pork Rib Chop Schnitzel as an ode to Texas’ culinary roots. The schnitzel is both a nod to Eastern European immigrants who brought the recipe to Texas in the mid-1850s and to the Germans who introduced Mexico to Wiener Schnitzel in the late 1800s.

The ranch-inspired establishment’s heritage-breed pork is pounded thin on the bone, brined, breaded, and then fried until crispy, before it’s finished with a caper brown butter sauce.

Of course, one Houston restaurant has been championing pork chops for more than 40 years. Perry’s Steakhouse will celebrate its 1979 opening this Friday, May 2 with a throwback deal: a lunch-sized portion of its famous pork chop for just 79 cents. It’s served on a cast-iron plate with whipped potatoes, applesauce, and bread.

TRUTH BBQ

The Cornmeal-Crusted Pork Chop at Truth BBQ is brined in sweet tea for 72 hours before being cold-smoked, battered, and deep fried.

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