Peli Peli Kitchen and Peli Deli Giving Hefty Discount To Diners Who Visit Off-Hours—Updated

POSTED: June 22, 2017 AT 2:03 pm   /   Featured, News

Virtually everyone can relate to that annoying feeling when Uber rides and airline tickets reflect a price surge during popular hours. This summer, South African restaurants Peli Peli Kitchen (9090 Katy Freeway) and Peli Deli (808 Travis) seek to offer the opposite experience: a 20-percent discount to diners who visit during the traditionally quiet hours of 1 to 6 […]

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Agricole Hospitality Makes Its Way to EaDo with Three New Concepts

POSTED: June 22, 2017 AT 9:55 am   /   Bars, Cocktails, News

East of downtown Houston is getting a big dose of Agricole Hospitality later this year. Owners Ryan Pera and Morgan Weber, partnering with culinary director Vincent Huynh, plan to open three new concepts at 1201 St. Emanuel on the corner of Dallas Street. When the masterminds behind Heights-area favorites Revival Market, Coltivare and Eight Row Flint were […]

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Kolache Shoppe Plans Second Location at Heights Central Station

POSTED: June 21, 2017 AT 2:51 pm   /   Bakeries, News

Family-owned and operated Kolache Shoppe is headed to the Heights in summer 2018. Planned for a new, 1,200 square-foot space at at 1050 Yale, the company’s second location will serve as both a bakery and coffee shop under the management of owners Lucy and Randy Hines. Using Czech recipes, the Kolache Shoppe makes traditional kolache with […]

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Underbelly and The Hay Merchant Make Sweeping Changes To Food & Beverage Offerings—Updated

POSTED: June 19, 2017 AT 11:47 am   /   News

For five years, Underbelly’s theme has been, “The Story of Houston Food”—and the definition of what ingredients qualified for use has been limited to products in and near Houston. Additionally, Underbelly’s butchery and use of whole animals—including cattle—has driven much of the menu. Since James Beard Award-winning chef Chris Shepherd also oversees the food program of […]

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Killen’s Barbecue Elevates Their Brisket Game

POSTED: June 19, 2017 AT 8:41 am   /   Barbecue, News

Chef Ronnie Killen of Killen’s Barbecue in Pearland has changed the type of beef being used for brisket, upgrading to the higher-than-prime American Wagyu Black Grade from Snake River Farms in Boise, Idaho. The per pound price will be $22, a $2 increase from the previous brisket sourced from Creekstone Farms, which supplies meat to other popular Texas […]

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