Best bets for 2018 Houston Restaurant Weeks

Best bets for 2018 Houston Restaurant Weeks

For Houston foodies it’s the most wonderful time of the year. Houston Restaurant Weeks, which runs Aug. 1 through Sept. 3, brings an unbridled joy of eating to the city that’s never full.

It also brings its share of challenges, primarily how to take in the bargain brunches, lunches and dinners offered by hundreds of the city’s most recognizable and popular restaurants. But it’s a manageable inconvenience: sit down and go to the site – – and plan your strategy by searching through the dining options and menus.

Then take your appetite on a field day.

This year’s multi-course, prix-fixe dinners are available for $45 and $35; lunch and brunch for $20. Participating restaurants will donate between $3 and $7 for each HRW dinner sold. All proceeds from this volunteer effort chaired by Cleverley Stone go to the Houston Food Bank. To date, HRW has raised more than $10 million for the food bank.

Dining Downtown
La Fisheria
Hearsay Market Square
Vic & Anthony’s

Review: Potente, Jim Crane’s Italian fine-dining restaurant downtown, defies expectations

Review: Potente, Jim Crane’s Italian fine-dining restaurant downtown, defies expectations

Review: Potente, Jim Crane’s Italian fine-dining restaurant downtown, defies expectations

November 6, 2017 Updated: November 6, 2017 4:42pm

The Astros were about to play Game 6 of their American League Championship Series against the Yankees when I paid my first visit to Potente. The luxury Italian restaurant, a stately pleasure dome decreed by Astros owner Jim Crane, sits right across the street from Minute Maid Park, and the place was packed.

Or like baseball great Reggie Jackson, who was dining in the gleaming, black-glass private wine room on that particular evening. It’s the kind of setting where the high-flying, swanlike necks of glass wine decanters fit right in. Not to mention the absurd flecks of gold leaf that bedizen a carpaccio here, a cocktail there.




1515 Texas, 713-237-1515

Hours: dinner 5-10 p.m. Mondays-Thursdays, 5-11 p.m. Fridays & Saturdays

Credit cards: all major

Prices: starters $14-$21; pastas $16-$39; entrees $30-$49; desserts $12

Must-orders: tuna crudo with shaved frozen foie gras; agnolotti with sweet potato and crab; cacio e pepe with shaved truffle; fettucine with fall squash, pancetta and pecorino; Amarone-braised veal cheeks; fire-roasted sea bass; apple galette

Reservations: suggested; walk-ins welcome

Noise level: quiet to moderate

Parking: street parking; valet



xxxx: superlative; can hold its own on a national stage. xxx: excellent; one of the best restaurants in the city. xx: very good; one of the best restaurants of its kind. x: a good restaurant that we recommend.

No stars: restaurant cannot be recommended.

I expected a lively pageant that first game night, and I got it. What I did not necessarily expect was to encounter food as good as I was served – particularly the scintillating house-made pasta dishes that will bring me back.

I had qualms about Potente from the beginning. Even the name – the Italian word for powerful (and cognate of potentate) – made me nervous. I wondered if it would turn out to be just another pricey vanity project. My misgivings grew when Crane and chef Bryan Caswell got crosswise with each other during the planning phase. (Caswell went on to another downtown project, the recently opened Oxbow 7 in Le Méridien Houston hotel.) Crane brought in his own personal chef from a Florida country club he owns, which struck me as just about the worst idea ever.

That lasted only a few months. Potente general manager Bill Floyd, Caswell’s longtime business partner, then brought in Danny Trace – formerly of Brennan’s Houston – as executive chef.

Trace’s mom is Italian, so the hire wasn’t entirely out of left field; and he has brought a certain Gulf Coast sensibility and know-how to a menu popping with robust flavors and delicate textures.

I loved the Italian-by-way-of-Louisiana thrills of sweet-potato agnolotti spangled with lumps of crabmeat and glossed with bright limoncello butter sauce. I swiped up every rich, startling spatter of powdered brown butter on the plate, too.

Cacio e pepe-style spaghetti with shaved black truffle was a lush, head-spinning, forest-funked dream, the strands of pasta cooked meticulously al dente. Yes, it’s 35 bucks. And yes, it can be split between two diners. I fell under the spell of the pure, autumnal fettuccine tossed with fava beans, butternut squash and hunks of a green squash from Louisiana’s famed Covey Rise Farms, one of Trace’s favorite suppliers. All light innocence at the top, the fettuccine gave way to a jumpy dice of pancetta and pecorino toward the bottom. Masterful stuff.

Ravioli hid large, soft shreds of Creole-roasted pheasant and rabbit, a stuffing so wonderful that even a shiny brown sauce with too much acid couldn’t subvert it much. For those inclined to put on the dog – an attitude that is encouraged here in everything from the prices, to the pointedly luxurious ingredients, to the phalanx of old-school, formally clad servers – one can summon up one’s own half lobster in a modernized Thermidor style, judiciously baked, lightly sauced, sided with squid-ink fettuccine and zapped with “Devil’s Kiss” chile pepper. It’s an indulgence at $39 but a good one.

The rest of Potente’s menu is not as uniformly strong as the pastas, but there are plenty of high points. Softly braised veal cheeks in Amarone with woodsy porcini mushroom risotto is one; fire-roasted sea bass with lump crab and citrus, surprisingly, is another, thanks to precise cooking and the surprise layering of coppa ham and pleasantly bitter greens. This may not be the kind of rigorously simple cooking one associates with fine Italian cuisine, but it’s engaging and Houston-appropriate.

So is Hill Country quail stuffed with fig and prosciutto, then given a lacquered sheen of Marsala wine and espresso. Or the inevitable bistecca and strip-steak cuts one must serve in an athlete-friendly hangout. (To see where Crane and his players dine, ask to peek into the enclosed “terrace” adjoining the dining room.)

I admired the crisp film of skin scudding across a branzino filet, with its blessedly simple accompaniments of roasted cherry tomatoes and cannellini beans, lit up by roasted garlic and olives. Alas, though, a $39 seafood stew of bass, crab meat, clams and shrimp was thwarted by an overly salty shellfish saffron broth. Like the ravioli sauce, the broth just needed a rethink.

Among the starters, the standout is an immaculate crudo of raw tuna with filaments of shaved, frozen foie gras, rich and seductive against the elemental fish. Caperberries and preserved lemon are the accessories that give the dish a little kick. Floyd happily admits the crudo is an homage to Eric Ripert’s celebrated pounded tuna carpaccio at Le Bernardin. It’s a fine one.

I was less taken with a too-sodden salad of shaved celery with fennel; and with fire-charred octopus that was a shade too dry the night I sampled it. Far better to gorge instead on the lovely white-bean purée served gratis with spongy house-made bread. Beautifully caramelized roasted garlic cloves and flash-fried baby artichokes make the spread even better.

Despite the predictable presence of prestige wines on the list, the prices are fairly reasonable, a Floyd hallmark. There are good selections by the glass, fastidiously served in excellent glassware. There is lots and lots of doting service by a veteran staff who have put in time at places such as Tony’s, Da Marco and Reef. There’s even a notably graceful apple tart for a suitable autumn dessert.

When the restaurant is not packed with baseball fans (which is most of the time), it’s relaxing and handsome in a somber, corporate way. Dark tones and huge glinting chandeliers like spiky carousels set the mood, and exceptionally comfortable high-backed, upholstered armchairs extend their own welcome.

Settle in and work up a considerable tab, if that’s your thing. Or duck into the bar for a glass of wine and one of those excellent pastas. Either way, Potente has defied my expectations by coming tantalizingly close to a three-star experience.

Houston gourmands can now get caviar and truffles through UberEATS

Houston gourmands can now get caviar and truffles through UberEATS

Houston gourmands can now get caviar and truffles through UberEATS

Published 10:03 am, Thursday, November 2, 2017

Photo: DR Delicacy

Most UberEATS users know they can their favorite wings, burgers, nachos and lo mein delivered at the touch of a fingertip. But it’s not an app traditionally associated with bringing caviar, fresh white truffles, and foie gras to your door.

Houston’s DR Delicacy has partnered with UberEATS to change that. The luxury food purveyor that specializes imported gourmet food items is working with UberEATS to begin delivery of posh foodstuffs including fresh artisan pasta, sauces, truffle products, smoked salmon and caviar. For now the delivery is available only on Thursday, Friday and Saturday between 9 a.m. and 3 p.m. (presumably that gives you plenty of time to fetch the French champagne and Russian vodka before your osetra-eating guests arrive). Evening delivery hours are coming soon, though; and the delivery area is currently a six-mile radius from DR Delicacy’s headquarters near the 610/290 split.

“I know there are days that many of us prefer to entertain friends and family at home,” said DR Delicacy founder and CEO Diane Roederer. “To be able to just tap the app and have caviar and truffles delivered to your door seems like an amazing idea. It also takes last minute stress out of party planning.”

The delicacies also can be sent as holiday gifts, she added.

Roederer, who has made a name for herself in Houston as a specialty food importer specializing in black and white truffles from Spain, has steadily built her luxury food offerings since establishing in 2014.

For the UberEATS venture, DR Delicacy rolls out the red carpet. The fish roe offerings range from smoked trout roe ($10 for 1 ounce) to osetra caviar ($110 for 1 ounce); Russian or French blini for $10. Other delectables: foie gras torchon, $80; fresh white truffles for $150 per ounce; fresh black truffles for $45 per ounce; artisan pastas for $7.99; fresh lobster ravioli for $13.99; fresh pesto or Italian marinara for $10.99; and truffle oil for $25.98. And in case you need a dab of crème fraiche for your blini, or misplaced your truffle slicer, they have that too.

Speaking of caviar, DR Delicacy and Potente restaurant in downtown Houston are collaborating an evening of culinary extravagance on Tuesday, Nov. 7 from 6:30 to 10 p.m. Called La Nuit du Caviar, the dinner from chef Danny Trace will feature variety of caviar presentations, dishes such as pork belly with pumpkin risotto, Texas wagyu carpaccio, foie gras mousse with truffled toast, pasta with truffles, and foie gras torchon with toasted brioche. And plenty of champagne from Moet et Chandon and Dom Perignon; vodka from Belvedere.

Tickets are $200 per person with proceeds going to the Astros Foundation and the Astros Harvey Relief Fund.

Upcoming Houston wine events

Upcoming Houston wine events

Upcoming Houston wine events

Published 2:41 pm, Monday, October 30, 2017

ature Bordeaux dinner with Spec’s fine wine buyer Bear Dalton: Lucio’s, 905 Taft. 7 p.m. Thursday. $270 cash or check, $284.21 with credit card.

New release event: Water 2 Wine, 3331 Westpark. 6-9 p.m. Thursday. $20. 713-662-9463.

Chef Marco Wiles’ annual white truffle dinner with Beni di Batasiolo wines: Vinoteca Poscol, 608 Westheimer. 6:30 p.m. Monday. $375. 713-529-2797.

La Nuit du Caviar: Potente, 1515 Texas. 6:30 p.m. Tuesday. $200. 713-468-6200.

Fifth anniversary wine dinner: Etoile Cuisine et Bar, 1101-11 Uptown Park. 6:30 p.m. Tuesday. $98 plus tax and gratuity. 832-668-5808 or

Opus One vertical tasting and dinner: Fielding’s Local Kitchen & Bar, 26400 Kuykendahl, The Woodlands. 6 p.m. Nov. 8. $299 plus tax and gratuity. 281-351-2225.

Domaine Dublere Burgundy wine dinner with winemaker Blair Pethel: Brasserie 19, 1962 W. Gray. 7 p.m. Nov. 8. $125 plus tax and gratuity. 713-524-1919.

Iron Sommelier presented by AutoSol, benefiting the Periwinkle Foundation: The Houstonian Hotel, Club & Spa, 111 N. Post Oak Lane. 6 p.m. Nov. 9. 713-807-0191 or

Houston restaurant-scene news bites

Houston restaurant-scene news bites

Houston restaurant-scene news bites

October 23, 2017

Revisiting three Houston restaurants with new menu focus

Houston Chronicle

August 21, 2017 Updated: August 21, 2017 4:53pm



Opened in February, this high-end Italian restaurant from Astros owner Jim Crane experienced some wobbles during its infancy but now has sure footing since chef Danny Trace, formerly of Brennan’s, was hired several months ago. His menu is larded with indulgences – bring on the black truffles shaved tableside.



Sporting a big-money look, Potente offers cushy dining-room elegance and a private wine-room option. But its dramatic bar – huge, almost magisterial – steals the show.



Start with black grouper crudo with crushed pistachio, watermelon radish and a dollop of paddlefish caviar. Carpaccio of Strube Ranch wagyu with sunchoke relish and pickled chanterelle mushrooms also does the trick. Move on to house-made pastas (agnolotti with jumbo lump crab and brown butter powder, for example) or bolder dishes such as branzino with whipped cauliflower and Burgundy grapes or rack of lamb with Tuscan beans and Italian sausage. Big steak options, too, of course.



Craft cocktails and an arsenal of top-shelf whiskey are a given. But the wine list begs to be noticed – everything from Dom Perignon by the glass to a $3,500 bottle of Screaming Eagle Cab is available for high rollers.



Trace also oversees operations at Potente’s sister restaurant, the adjacent, more casual trattoria Osso & Kristalla.



1515 Texas, 713-237-1515;




Executive chef William Wright has made the first major change in the menu since the restaurant opened to raves in Rice Village in July 2015, with a deeper immersion into modern regional Greek cuisine.



Unchanged since it opened, the clever design by Erin Hicks makes good use of a tall, tight, brick-clad space.



Though classics remain – the ultimate Greek salad, feta-brined chicken, grilled octopus – the new meze-focused menu offers small and sharable plates. On the docket: mussels in ouzo and wine sauce with fennel and mustard; grilled Halloumi cheese with ouzo-soaked watermelon and a pistachio/mint pesto; saffron lamb and beef meatballs with egg/lemon sauce; marinated feta with pepperoncini and Aleppo pepper; and a salad of fava beans, peas, baby artichoke and asparagus with Greek yogurt and an oil and lemon emulsion. Bonus: build-your-own gyro platters in pork and feta-brined chicken.



Let co-founder and sommelier Evan Turner take you through the wonders of an all-Greek wine list, the second-largest in the country.



The Helen team also operates Helen in the Heights, a casual Greek taverna serving gyros, souvlaki, pastitsio, moussaka and more.



2429 Rice, 832-831-7133;




A reboot of the former Peska Seafood Culture in the Galleria area, with a new chef, Chris Loftis, and a menu that now highlights Mexican flavors while keeping a strong focus on seafood and meat.



The retail marketplace at the entrance is gone, and the one-sided bar is now expanded to a more welcoming bar open on all sides.



Loftis’ menu includes appetizers such as smoked whitefish guacamole; Gulf fried oysters with Valentina aioli, bacon and pepperoncini; smoked short rib empanadas; yellowfin tuna tostada; octopus a la plancha; and queso fundido. A few entree options: seared snapper with fried artichokes; ancho chile blackened redfish with lobster cream; pecan-crusted grouper with jumbo lump crab and lemon butter; coriander crusted tuna with curry corn; and grilled hanger steak with Mexican gnocchi, queso fresco and cilantro salad.



Think cocktails with a Mexican spin, such as the mezcal margarita or the tequila Old Fashioned.



Happy hour 2 to 6:30 p.m. Mondays through Saturdays means oysters on the half shell for $1.50 each; small plates priced at $6; half-price wine by the glass; and $7 cocktails.



1700 Post Oak, 713-961-9229;

Sommelier’s picks: Italian wines from Potente’s Vinny Montecuollo

Sommelier’s picks: Italian wines from Potente’s Vinny Montecuollo

Houston Chronicle By Dale Robertson June 26, 2017

Who: Vincenzo Montecuollo, wine director at PotenteVinny Wine Director Potente Houston

Background: Growing up in a small coastal town 30 minutes north of Naples, Montecuollo first tasted wine that his father made only for family consumption. At 21, he landed in Bristol, England, where he worked for a Piemontese family and learned to speak English at their restaurant. A trip to Orlando, Fla., led to a job at Disney World – “I worked for Mickey,” he says – and he later moved to Miami, then Grand Cayman, landing a spot with Casanova, the famous waterfront Italian restaurant in Georgetown. It’s how he met his wife, Linda, who was vacationing on the island and happened to be from Houston. The rest, as we say, is history. Before joining forces with managing partner Bill Floyd at Potente, owned by Astros owner Jim Crane, Montecuollo immersed himself in the city’s high-end dining scene with postings at Tony’s and Da Marco, restaurants “that made me the wine person I am today.”

The wine: 2010 Poliziano Asinone and 2010 Marchesi Antinori La Braccesca Santa Pia Riserva

Why: Montecuollo says, “I’m lucky to be able to do what I love the most – introducing wines I love personally to my customers.” These two Vino Nobile di Montepulcianos are front and center on his list because of the long history of viticulture in the region, which dates to the 13th century. Made from the prugnolo gentile grape, a sangiovese grosso clone, they both offer “leather and tobacco, fresh violets and finish long,” he says, well representing a superb vintage in Tuscany. “The wines were aged 18 months in cask, then a year in bottle,” he explains. “The Asinone is an iconic example of Vino Nobili di Montepulciano, and the Braccesca is made from 50-, 60-year-old vines, with low yields but bigger fruit. They are extremely well made and, with our low markups, they offer great value.” Note: Vinous critic Antonio Galloni gave the Asinone a score of 93 and James Sucking awarded it a 92.

Price: $80 for a bottle of the Asinone and $60 for the La Braccesca at Potente, 1515 Texas

Danny Trace joins team at Potente and Osso & Kristalla

Danny Trace joins team at Potente and Osso & Kristalla

Danny Trace joins team at Potente and Osso & Kristalla – Houston Chronicle

The chef shuffle game has been in active play lately. This week saw the announcement that Killen’s Steakhouse executive chef Joe Cervantez would return to Brennan’s of Houston (where he was once sous chef) as the iconic restaurant’s executive chef. Killen’s then announced that chef Steve Haug would join the popular steakhouse’s team to lead kitchen operations as executive chef, replacing Cervantez. Haug left work at the rebranded Peska Seafood & Prime Steaks (it will soon be renamed again as PesKarne) and before that with Grazia Italian Kitchen and a much longer affiliation with Del Frisco’s steakhouse group.

And now comes the biggest shuffle of the week: Danny Trace, former executive chef at Brennan’s of Houston, will oversee kitchen operations at downtown newcomer Potente and its sister restaurant Osso & Kristalla.

The news answers a long-standing concerned by many local foodies about Trace after Brennan’s announced on March 31that it was parting ways with its longtime executive chef. Trace was tapped from within the Commander’s Palace family of restaurants in October 2009 to lead the reopening of Brennan’s of Houston after it was destroyed by fire during Hurricane Ike.

Trace has been mum since leaving Brennan’s, leaving many to wonder what was to become of one of the city’s most popular and visible chefs.

Today Trace announced he is taking over at Astro’s owner Jim Crane’s luxe Italian restaurant, Potente, and its sister outpost, the casual trattoria Osso & Kristalla, at 1515 Texas. Both restaurants opened in February. Trace takes over for opening chef Michael Parker, Crane’s personal chef who also serves as executive chef at the Floridian National Golf Club which Crane owns. The news of Trace’s hire was confirmed by Bill Floyd, general manager for both restaurants.

“It feels right. I’m very excited,” Trace said Thursday. “I’m looking forward to working with Jim Crane and Bill Floyd.”

And, he said, for putting his own stamp on Potente’s upscale Italian menu. Trace said he that within weeks there will be a new Potente menu that will embrace Italian cuisine but with a nod to Houston – he plans to use local seafood and local produce as much as possible.

It’s a cuisine, he said, that’s familiar and comfortable for him. “I’ve always been influenced by Italian,” he said. “It’s part of Creole and what I’ve been doing for the past 20 years.”

When Trace left Brennan’s, the restaurant’s owner, Alex Brennan-Martin, said it was on good terms. Brennan-Martin went on to praise Trace as a valued member of the Commander’s Palace family and wished him luck. On Thursday Trace said he feels the same affection for the restaurant family he left: “God bless the Brennan’s family. I’ve learned so much from them. They teach you how to be a restaurateur, which is so much more than just cooking.”

Trace said that two original members of the Potente/Osso & Kristalla team remain in place: Micah Rideout as chef de cuisine, and David Berg as executive pastry chef.

Trace’s work at Potente and Osso & Kristalla begins immediately.

2017 Poised to Deliver Exciting Happenings in Houston’s Wine Scene

2017 Poised to Deliver Exciting Happenings in Houston’s Wine Scene

By Dale Robertson, Houston Chronicle – View article on the Houston Chronicle. 

January 2, 2017

Every January, the New Year rings in with the promise of fun new happenings in Houston’s vibrant wine world, and 2017 will be no exception, the price of oil be hanged.

While we wait for word from master sommelier David Keck regarding his next posting and also what longtime Brasserie 19 general manager/wine guy Shawn Virene has up his sleeve, I’m weighing in on a few things I’m certain are going down. Fact is, some of them already have.

Oenophiles know by now that master sommelier Jack Mason has made a triumphant return to Pappas Bros. Steakhouse, and that former Keck sidekick Lindsay Thomas has joined him there, giving the two Pappas locations a true dream team of somms. And the Divino duo, chef/owner Patrick McCray and wine maven Thomas Moësse, are going gangbusters with their new Rice Village-area cave Vinology, which offers sipping, snacking and bottle browsing – featuring some 300 selections – with, of course, the take-away option.

And the transition from Keck, the spiritual force behind Camerata wine bar on Westheimer, to new general manager/wine director Chris Poldoian has been seamless. Although Poldoian is “only” a “Level Two” sommelier and came from the Houston’s mainstream wine program, he’s ready to flap his wings, expand his horizons and keep pushing the same envelope that Keck routinely did to make Camerata a special destination for wine lovers seeking quirky, sometimes downright geeky offerings from boutique producers and off-the-beaten-path vineyards. Canary Islands, anyone?

Houston couldn’t be more fortunate to have a Camerata and Midtown’s 13 Celsius – plus, now, Vinology – offering the kinds of innovative programs that put our city in a wine-hipness league with anybody.

Talk to the well-traveled, Tufts-educated Poldoian about his plans and you may imagine a kid in the candy store. But one plan he doesn’t have for the near term is to pursue advanced sommelier status, never mind trying to seize the master’s brass ring.

“In my situation, I think it’s much more important for me to focus only on Camerata for at least the next year,” Poldoian said. “This is such an exciting opportunity. I was given some latitude to expand what we were doing at Houston’s and that only made me want to take even bigger steps. I’m learning something new every day.”

Camerata ain’t broke, to be sure, so Poldoian isn’t fixing it. The same also could be said of restaurateur Bill Floyd, who will soon be presiding over the long-awaited opening of the two Italian food-and-wine emporiums he’s operating in partnership with Astros owner Jim Crane near Minute Maid Park. Houston wine-industry veteran Rick Jamail, whose specialty is Italian producers, is Floyd’s sommelier.

Potente will be high-end, Osso & Kristalla more casual. But they will share something important in common besides an outdoor patio: A wine list with the same splendiferously low markups we’ve enjoyed at Reef, the Floyd-Bryan Caswell seafood mecca in Midtown. Yes, even white-tablecloth Potente will sell wine at barely more than some high-end supermarkets do. Floyd’s prices will be about 1.8 times his cost and, he insists, “That’s across the board. It won’t be scaled any.”

Which means a $10 wholesale bottle will sell for $18 ballpark (pun intended) at Osso & Kristalla and a $300 single-vineyard Gaja at Potente will cost $480, or thereabouts. Extreme examples, obviously, but that’s the deal. The plan for the former is to have 50 wines at $50 or less and the latter to have 150 wines starting at about $50. But, if you’re noshing off the menu from Osso & Kristalla on the patio and simply must have that Gaja, a server will happily go snare a bottle.

Along these same lines, chef Ryan Hildebrand and his enthusiastic young somm, Rick Stiles, have conspired to significantly lower the tariffs on the eclectic list at Triniti on Shepherd. Examples? A half-bottle of Krug “Grande Cuvée” sells for $72, compared to $99 retail. The 2010 Mayacamas Cabernet Sauvignon for $110 ($85 retail, and I’ve seen on lists around town for $300). The Cos Pithos Rosso, a reference-standard Nero D’Avola from Sicily, for $42 ($25 retail). I’ll also personally vouch for one of Stiles’ go-to wines, the Tselepos “Amalia Brut” Moschofilero, a delicious Greek sparkler that sells for $12 for a glass and $42 for a bottle.

This is the way of the modern world, and in Houston we have the Clark Cooper Concepts team (Ibiza, Brasserie 19, SaltAir and Coppa) to thank in leading the movement, which means Virene, who spent 15 years as part of their team, is certain to follow suit in his next incarnation. Just as Chris Shepherd and his sidekick somm, Matthew Pridgen, did when they opened Underbelly – and will do again with their second spot, One Fifth, opening up the street on Westheimer this month.

All these guys will tell you that, years ago, Charles Clark and Grant Cooper inspired them to go low, which always translates into a New Year’s high for Houston’s wine-lovers.

Salut, gentlemen.