{"id":2164,"date":"2018-05-27T15:07:42","date_gmt":"2018-05-27T15:07:42","guid":{"rendered":"http:\/\/www.venividiedi.net\/?p=2164"},"modified":"2018-05-27T15:07:42","modified_gmt":"2018-05-27T15:07:42","slug":"poitin-houston","status":"publish","type":"post","link":"https:\/\/www.venividiedi.net\/?p=2164","title":{"rendered":"Poitin Houston"},"content":{"rendered":"

Poitin<\/a> \u00a0(\/\u02c8p\u028at\u0283i\u02d0n\/<\/a>\u00a0PUUT-cheen<\/a>)\u00a0<\/em>opened its doors less than 2 weeks ago. I would usually hold off a visit, allowing the new establishment to work out its kinks. But there hasn’t really been a blog-worthy restaurant that I’ve been to lately. So each time i pay my Amex and review my charges, I see my WordPress bill \u00a0and i think of how I could have paid for a cute pair of sandals for that instead of a blog with no new entries\u2026I have to start writing again!<\/p>\n

So here’s a good one in what feels like forever in my food world.<\/p>\n

The key words that I noted as the server was explaining the concept were: diversity and sustainability. Not words I would really want to hear to make me think of a fabulous restaurant, but were willing to give it a try. The good wine list which we initially perused was encouraging.<\/p>\n

\"\"<\/a>
D had a reasonably priced Cahor on a reportedly good vintage.<\/figcaption><\/figure>\n
\"\"<\/a>
\u2026and I had an incredibly beautiful and delicious Key Lime Pie Martini<\/figcaption><\/figure>\n

Appetizer selections were aplenty and reasonably priced. We were not sure of the portions so we ordered one for each.<\/p>\n

\"\"<\/a>
Pig Skin!!! This was cooked perfectly. Had a tomatillo-guajillo sauce on the side.<\/figcaption><\/figure>\n

D had a Tomato Burrata Salad, which I just learned, he forgot to take a picture of. Ugh.<\/p>\n

The entree list isn’t much but they did have a couple of specials. So make sure you ask your server what they are because that night’s special )soft-shell crab) was a winner.<\/p>\n

\"\"<\/a>
This soft-shell crab is amazing. There is a corn on the side that is shaped into a square, and I clean forgot to ask what that was\u2026what is up with all the forgetting?<\/figcaption><\/figure>\n
\"\"<\/a>
For my side, I had I N D I A N C R E E K
MUSHROOM –it came in a\u00a0
toast , with burnt onion , whipped
ricotta, shaved parmesan<\/figcaption><\/figure>\n
\"\"<\/a>
D had a sustainably-farmed salmon. And being a salmon eater, it DOES taste a lot better. Who knew that eating and being environmentally-conscious could add up as a good dining experience?<\/figcaption><\/figure>\n
\"\"<\/a>
D had CHARRED VEGETABLES —
seasonal vegetable, watercress,
pinenuts, house herb ricotta<\/figcaption><\/figure>\n
\"\"<\/a>
For dessert, we had a lemon tart. Lemons were reportedly freshly harvested and of course, organic.<\/figcaption><\/figure>\n

One of the things I love about eating out is that there is always something new to be learned. In this case, I was introduced to this dessert wine!<\/p>\n

\"\"<\/a>
What a find!<\/figcaption><\/figure>\n
\"\"<\/a>
It was served in a beautiful etched glass. What a perfect finish to a wonderful meal.<\/figcaption><\/figure>\n

Poitin,\u00a02313 Edwards St #100
\nHouston, TX 77007<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Poitin \u00a0(\/\u02c8p\u028at\u0283i\u02d0n\/\u00a0PUUT-cheen)\u00a0opened its doors less than 2 weeks ago. I would usually hold off a visit, allowing the new establishment to work out its kinks. But there hasn’t really been a blog-worthy restaurant that I’ve been to lately. So each time i pay my Amex and review my charges, I see my WordPress bill \u00a0and … Continue reading Poitin Houston<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-2164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-h-town-houston"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p71dzN-yU","jetpack-related-posts":[{"id":1769,"url":"https:\/\/www.venividiedi.net\/?p=1769","url_meta":{"origin":2164,"position":0},"title":"Artisans – Houston","author":"certifiedfoodie","date":"September 10, 2017","format":"gallery","excerpt":"You can make food pretty and delicious, but making it artistic and scrumptious is even better. 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