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Chef Justin Yu joined forces with his pastry chef wife, Karen Man, to create a restaurant that's wholly Houston except for one notable thing: Instead of sprawl, the tiny Oxheart only seats 30 people, and reservations at the downtown restaurant fill up fast. Yu and Man highlight locally grown produce and locally raised meats on their veggie-heavy menus, which change from week to week. Three different chef's tasting menus are available at night, priced from two affordable four-course menus to a more extravagant affair with seven courses, such as raw "Amish" snap peas with cured and smoked mullet roe to Southern hake cooked in milk with brassica stems and roots.
New restaurants and bars are opening in downtown Houston faster than we can keep up, thanks to a renaissance around the Market Square Park area that's bringing new life to downtown's north side. But t... More »
Restaurants such as The Pass & Provisions, Oxheart and Goro & Gun are already so firmly affixed in Houston's culinary firmament that it's sometimes difficult to believe the restaurants which are bring... More »
There are pig parties, and then there is Go Pig! Or Go Home! The second annual charity throwdown event last night at Kata Robata was every pig lover's dream -- and then some -- with Houston's top chef... More »
Eater Houston: Congratulations are in order for Underbelly chef/owner Chris Shepherd, who was named Best New Chef yesterday by Food & Wine. Shepherd is one of 10 Best New Chefs listed by the magazin... More »
Inside the gorgeous dining room at Triniti, which is currently a James Beard Foundation finalist in the Outstanding Restaurant Design category, you can always spy the chefs hard at work in the open k... More »
With Oxheart, husband-and-wife chefs Justin Yu and Karen Man have created a restaurant that feels everything like and nothing like Houston at once. The bold menus offer only three different tastings nightly -- two four-course meals (one of which is vegetarian) and one seven-course meal. They use a fascinating array of ingredients obtained locally and techniques they picked up across the globe, transforming simple potatoes or kale into dishes that look as if they could be installations... More »
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