Everything is beautiful. From the chairs, the tables, the light fixtures. Even our server, Madison, was very pretty. This lush-garden inspired restaurant is a great escape from days when everything is far from coming up roses.
The dining area. Floral theme without looking like a teen girl’s room.Table settingStarted with the Hibiscus Margarita, which kept up with the floral theme — pretty. Oh yeah, it’s delicious too!
In their press release, the menu was supposed to be locally-inspired, light, sustainable dishes. To be honest I don’t really quite get what that means, but what we had was delicious.
Bacon and Gruyere Flat breadMaine Lobster with Handmade potato gnocchiTexas Angu Filet with Swiss Chard
Let me stop and marvel at the beauty of that steak. If you look closely, you will see how even the crusting is on the outside and the inside is cooked to a perfect medium.
Sabayon is an Italian dessert of sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick. Wine… cooked as a dessert…say no more!
Because I could not get enough of all the prettiness, I ordered a second drink — Rose Sangria!
The wine list is as good as it gets as it shares cellar with all other restaurants in property. And like all TIlman Fertitta restaurants, service was impeccable. Don’t wait till you get a chance to be in the Galleria area. Schedule a time to go! It does not disappoint.
Bloom and Bee, 1600 West Loop S, Houston, TX 77027
With all the different people I meet everyday, my memory for face and name has far exceeded capacity. With taste and smell, however, my memory still remains vivid . The smell and taste of cuttle fish (in our dialect, nukus), brings back memories of my childhood when my aunt would cook this, adobo style. She would cut it in rings for me. After each meal, I would look in the mirror and have a good laugh on how it has stained my teeth black.
We have dined in BCN back in the days when I was searching for the best cochinillo. I didn’t really like their version very much so I didn’t write about it. Last week,as I was browsing at my pictures in Barcelona, I found one of me eating Arros Negre. I knew I had to have one again. So instead of booking a flight, I chose to give this restaurant try. I am so glad I did!
The flavors of Spanish cuisine are not shy and subtle. Dining at BCN Taste and Tradition brought out a lot of good memories of growing up in country that was colonized by Spain for 333 years, as well as the food adventure I recently had in Barcelona.
Red Sangria – big, bold flavor. Fruits marinated in red wine for 3 days. I enjoyed this as much as the one I had in La RamblaSpanish chorizo – not to be confused by Mexican chorizo! The Spanish variety is cured, usually served uncooked, with very dense flavor.Gambas Al Ajillo – Shrimp with garlic. Good portioned appetizer, about a dozen huge shrimps cooked in garlic, to perfectionArroz negro con sepia – this is what brought me here, and it did not disappoint. Bomba rice cooked and flavored perfectly.
D had his usual filet mignon…I really wish he would order something else. I have stopped taking pictures. With dessert, he was bolder. He didn’t get chocolate cake; he got almond cake. And instead of coffee, he ordered Carajillo. Just like that, he was Daredevil.
“Tarta de Santiago” almond cakeCarajillo – hot espresso added to Licor 43, on the rocks –that’s why it looks steamy. Absolutely divine!!!Best Pedro Ximenez I’ve had in my life. I expected no less from this wonderful, authentic Spanish joint. Perfect dessert wine.
I am so glad we gave this restaurant another try. Now that there does not seem to be any new restaurants opening, I will probably reconsider those that I dismissed due to my poor food choices. Meanwhile, I have ordered Cooking Base for Squid Ink Paella from Amazon….
