FOOD + BEVERAGE
INSIDE: CYPRESS LIFESTYLE'S ANNUAL DINING GUIDE
LIFE + CULTURE
MEET THE FIREFIGHTING CHEFS OF CY-FAIR FIRE DEPARTMENT
ENTERTAINMENT
TEXAS RENAISSANCE FESTIVAL'S BOLD RETURN!
Helping Children Live
Enjoy the Magic of a Wonderland of Trees
Saturday, November 8th, 2025 7:00 - 10:00pm Sponsor VIP hour 6:00 - 7:00pm Enchanted Cypress Ballroom
Dinner Live Music
Silent Auction
Wine & Whiskey Pull
Cocktails & Mocktails
For Sponsorships & Tickets visit cyfairhelpinghands.org/fot2025
PROCEEDS FUND
PROGRAMS THAT SERVE THE HOMELESS AND HUNGRY IN NW HARRIS COUNTY.
Letter from the Editor
We are so delighted to bring you this year’s Food & Drink issue! Definitely a reader favorite, we love sharing the crème de la crème of Cypress Restaurant offerings–sink your teeth into this year’s Dining Guide: Where to Eat and Drink!
This month, we connected with our beloved Cy-Fair Fire Department as they gathered their favorite recipes and shared them with us. See how they get a little home-away-from-home between training, calls and other work, so they can break bread together. We endlessly extend our love and gratitude to these amazing men and women and everything they do, so selflessly, for our community every day.
And the Texas Renaissance Festival is back, filled with themed parties, bonfires, great food, and a sense of camaraderie as everyone is invited to immerse themselves in the medieval world. Fun fact - our publisher, Peggy, worked at the TRF during her high school years.
Don’t miss what Cy-Fair Helping Hands is doing with their lush and abundant Community Garden. Find out how they do it, who they’re helping and how you can get involved!
This issue marks my third year with Cypress Lifestyle Magazine. It’s continued to be such an honor to share the stories of the amazing people in the community!
PUBLISHER
October 2025 Visit our Instagram
Peggy Garner | peggy.garner@citylifestyle.com
MANAGING EDITOR
Laura SanchezQuan
laura.sanchezquan@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Arielle Alston | arielle.alston@citylifestyle.com
PHOTO EDITOR
Sunny Rajabi | hello@sunburstphotography.com
CONTRIBUTING WRITERS
Kaylee Dusang, Chris Staples, Cate Marian, Angela, Broockerd, Laura SanchezQuan
CONTRIBUTING PHOTOGRAPHERS
Daniel Arizpe, Sunny Rajabi, Erica Hernandez, Lauren Holub, Isaiah Tom, Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Kelsey Ragain
QUALITY CONTROL SPECIALIST Marina Campbell
inside the issue
n
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
a
1: VIA 313 generously gave
$4,333 donation to Cy-Fair Helping Hands at their grand opening. 2: Tunnel to Towers Houston unveiled comfort homes near the Greater Houston Area Veterans Village. 3-6: Cy-Fair Helping Hand’s Annual Back-to-School Bash was a huge success. 7: Tunnel to Towers Houston unveiled comfort homes near the Greater Houston Area Veterans Village. Photography by Daniel Arizpe
BRUNCH SATURDAY-SUNDAY 10AM - IPM
LUNCH SPECIALS MONDAY - FRIDAY UNTIL 4PM HAPPY HOUR MONDAY - FRIDAY 3PM - 6:30PM
Award-Winning Mexican Food
Made Fresh Every Day
Two Great Locations - Book Our Party Room
Brunch Saturday - Sunday 9AM - 1PM
Lunch Specials Monday - Friday 11AM - 3PM
Happy Hour Monday - Friday 3PM - 7PM
business monthly
JuiceLand opens new location in Cypress
Fueled by fun and the belief that fresh foods can be life-changing, JuiceLand creates raw, cold-pressed juices, superfood smoothies, healthy meals, wellness shots & fun matcha lattes. Located at 9430 Fry Road, Suite 600, JuiceLand; Where Drinks Come True! juiceland.com
Shine Bright, Do Good with Kendra Scott & Barkley’s Bookshelf
Barkley’s Bookshelf is thrilled to partner with Kendra Scott Towne Lake Cypress, for more Kendra Scott giveback events. On October 19th from 2 PM4 PM and December 20th from 12 PM - 2PM Kendra Scott will donate 20% of sales to Barkley’s Bookshelf. Barkley’s Bookshelf is a 501(c)3 non-profit organization with the mission of enriching children’s love of reading by providing books that they can call their own. These donations will provide funding for books, tote bags, and bookmarks for Barkley’s Bookshelf book fairs. barkleysbookshelf.org
A Little Bit of Italy Here in Cypress
Gelato is an Italian frozen dessert—similar to ice cream but definitely not the same. Located at 20115 Bridgeland Creek Pkwy, Suite 103, at Gelato and Co. you’ll indulge, not only in their gelato, but in an authentic Italian breakfast, dessert, or coffee, just like you’re in Italy. Explore and savor delicious specialties, made fresh every day. Event catering also available. gelatoeco.com
Tunnels 2 Towers Foundation Celebrates Opening of 14 Comfort Homes
Tunnel to Towers Foundation celebrated the completion of Phase II of its Veterans Village, with the opening of 14 Comfort Homes. The Comfort Homes complement the Village, serving as permanent housing for senior citizen veterans. The 500-squarefoot homes, are fully-furnished with a kitchen, bathroom, bedroom, and living space. The homes provide a private, permanent space for elder veterans to live with comfort and dignity, while being close enough to utilize the wrap-around services that are available in the main Veterans Village building. t2t.org
surgeon and founder Dr. Erica Bartlett. Where compassionate artistry and personalized procedures combine to unveil a more confident, enduringly beautiful you. Located at 777 S. Fry Rd. Suite 102, at Enchanted Beauty Plastic Surgery, their mission is to help each patient feel comfortable, supported, and genuinely seen. enchantedbeautyplasticsurgery.com
Custom T-Shirts Made Easy with Vivid Customs
Creating custom t-shirts has never been easier. Vivid Customs offer a range of methods including screen printing, direct-to-garment (DTG) printing, and direct-to-film (DTF) printing, as well as custom embroidery. With their large selection of custom apparel, effortlessly design and print graphic t-shirts for all occasions; businesses, schools, birthday gifts, family reunions, bachelor and bachelorette parties, or simple BBQ get-togethers. Use their free t-shirt design templates and embroidery designs, or upload your own logo. Their dedicated team is ready to help, making the entire process as smooth as possible. vividcustoms.com
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ARE YOU STORING AND USING LITHIUM-ION BATTERIES SAFELY?
Fire Prevention Week 2025 (October 5-11) focuses on the safe use—and dangers of—lithium-ion batteries. To prevent fires, injuries, and even explosions, remember these guidelines:
Purchase from reputable manufacturers. Off-brand batteries may lack safety features and quality control. Use the charger that came with your device. Incompatible chargers can overheat batteries. Unplug when charging is finished. Overcharging can cause overheating and shorten the life of your battery. Don’t charge devices overnight or when you are away.
Store batteries in a cool, dry place. Keep them out of direct sunlight and away from prolonged, intense heat. Stop using batteries if you notice warning signs. These include leaking, strange noises or odor, color changes, swelling, or excessive heat. Call 911 if you notice smoke or flames.
Whether damaged or not, dispose of lithium-ion batteries at a designated collection site. Never throw them in the trash.
Scan here for more safety tips:
Chefs on Duty
FIREFIGHTERS O F THE CY-FAIR
We enjoyed chatting with the hardworking, dedicated and brave men and women of Cy-Fair Fire Department this month. Captain Kyle Steadman shared this with us; "The history of food in the fire service started with a simple meal to feed the guys after a long day's work. Most of our meals start with a protein, a carb and a vegetable. This is a balance of health and, as we say; 'something to stick to your ribs at 2am in the house fire'. Most people don't know that we pool money together daily then go to the store. This is managed while doing daily duties, training, and running calls," Kyle reflects.
ARTICLE BY LAURA SANCHEZQUAN | PHOTOGRAPHY BY DANIEL ARIZPE
Kyle's Ole Number One
“Most meals are quick, or something we can have slow-cooking throughout the day so we can get to it when we can. The Ole Number One is a simple staple across all departments, and in our daily lives, it just stands for our ‘number one go-to’. Everyone loves it and it’s reliable. It’s a little home away from home. It starts with a simple ingredients list.”
Kyle's Ole Number One
Recipe
by Captain Kyle Steadman
INGREDIENTS
• 24 ground chuck hammer patties
• 8 lbs of russet potatoes
• 2 lbs of fresh green beans
• 1 lb thick cut bacon
• 3 large yellow onions
• Minced jarred garlic (‘jarlic’)
• 3 large beef stock
• Worcestershire sauce
• Two sticks of real butter
• Whole milk or heavy cream
• Flour
• Salt
• Pepper
• Steak seasoning (or whatever you season your burger with)
DIRECTIONS
1. Start by seasoning the patties and searing both sides in a skillet. Brown until they’re about half way cooked through. This seasons the pan; as Cajun culture calls it “gremis” and is the roux base for brown gravy.
2. Flour will be added to the grease as needed. Start with a cup of flour, stirring it into the grease and scraping the gremis from the bottom of the skillet. Keep adding flour until it reaches the consistency of a watery pudding. Constantly stir on medium to low heat until it’s a peanut butter or dormer brown. Next, pour in two large beef stocks, and stir, breaking up the roux. Continue stirring and possibly whisking until it’s a smooth gravy.
3. Then, place all the patties, 2 onions–cut or chopped–into a pot. Pour the gravy over them, add a cup of Worcestershire sauce, 2 large tablespoons of ‘jarlic’ and
then pepper to taste. This will be placed on the stove to simmer for 1.5-2 hours.
4. While this is cooking, rinse and cut the russet potatoes, skin-on to boil for mashed potatoes. Once they’re ready, boil them in Cajun seasoning or simple salt. Cook until tender throughout to mash. Mash and add 2 sticks of butter, and 2 cups of whole milk or heavy cream, and salt and pepper to taste.
5. Sauté sliced bacon, and diced yellow onion until softened. Next, add green beans that were prepped earlier (by my fellow firefighters who snapped them in half). This is done to season the green beans with the onions and bacon to match the country style that I prefer. Add ‘jarlic’ to taste.
6. Place a pretzel bread baguette in the oven (will be used to soak up gravy).
7. Plate this as a hamburger steak in gravy over my mashed potatoes with a side of country green beans and pretzel bread.
This isn’t perfect, but it’s my way and everyone loves it!
Captain Kyle Steadman
Rick’s Cheesy Rotel Meatloaf
Recipe by Historian Rick Corliss
INGREDIENTS
• 8 lbs ground beef
• 2 large onions, finely chopped
• 2 bell peppers, finely chopped
• 3 sleeves unsalted saltine crackers, crushed
• 4 eggs
• 1 (10 oz) can Rotel (drained)
• 2 lbs mozzarella cheese, shredded
• 2 (12 oz) cans tomato sauce
• Salt and pepper, to taste
• Butter, for sautéing
DIRECTIONS
1. Preheat oven to 375°F.
2. Sauté vegetables in butter over medium heat. Add the chopped onions and bell peppers. Cook until soft. Set aside.
3. Mix the Meatloaf: In large bowl, combine ground beef, crushed crackers, eggs, sautéed onions and peppers, and drained Rotel. Add salt and pepper to taste. Mix thoroughly.
4. Shape the Loaves: Divide the meat mixture into two equal portions, place into baking pan and pack firmly into two tight loaves.
5. Bake for 30 minutes. Remove from oven and slice into 2-inch slices (helps the cheese and sauce penetrate better). Sprinkle half the mozzarella cheese evenly over the sliced loaves. Pour the tomato sauce evenly over the top.
6. Return to the oven and bake for another 30 minutes, or until it reaches 160° F.
7. For last 10 minutes of cooking, top with the remaining mozzarella cheese and bake untilbubbly.
8. Let rest for 5–10 minutes before serving
Rick’s Cheesy Rotel Meatloaf
Darian’s Sopapilla Cheesecake
Recipe by Firefighter Darian
Galarza
INGREDIENTS
• 2 cans Pillsbury crescent dinner rolls
• 2 tbsp sugar
• 1 tsp cinnamon
• Filling
• 2 cups softened cream cheese
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• Toppings
• Diced strawberries
• Condensed milk drizzle
DIRECTIONS
1. Preheat oven to 350°F
2. Mix together ½ cup sugar + 2 tsp cinnamon. Set aside.
3. In medium bowl, beat cream cheese, ½ cup sugar, egg, and vanilla with a hand mixer until smooth and creamy.
4. Grease a 9x13-inch baking pan.
5. Sprinkle 1/3 of the cinnamon-sugar mixture evenly on the bottom of the pan.
6. Unroll one can of crescent dough and press it into the bottom of the pan.
7. Spread the cream cheese mixture evenly over the dough.
8. Place the second crescent dough sheet over the filling.
9. Sprinkle with another 1/3 of the cinnamon-sugar mix.
(Optional: brush melted butter on top first for a golden finish.)
10. Bake for 30 minutes.
11. Sprinkle the last 1/3 of cinnamon-sugar mix on top.
12. Let cool, serve sliced into bars.
Marcos Chocolate Chip Cookies
Recipe by Firefighter Marcos Torres
INGREDIENTS
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350° F.
2. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
3. Beat in eggs, one at a time, then stir in vanilla.
4. Dissolve baking soda in hot water. Add to batter along with salt.
5. Stir in flour, chocolate chips, and walnuts.
6. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
7. Bake until edges are nicely browned, about 10 minutes.
8. Cool on wire rack and store in an airtight container or serve immediately and enjoy.
Daisy’s Enchiladas Rojas
Recipe by Driver Operator Daisy Noyola & her Mom, Maria Noyola
SERVES: 6-8 ADULTS | PREP TIME: 2 HOURS
INGREDIENTS
• 36 Count Corn tortillas (thin ones NOT recommended)
• 28 Guajillo peppers
• 3 Ancho peppers
• 4 lb chicken thighs
• 2 large garlic bulbs
• 2 medium yellow onion
• 1 cilantro bushel
• 16 oz lard
• 1.5 TBSP Oregano
• 3 TBSP Cumin
• 1.5 TBSP Tomato Bouillon
• 1.5 TSP black pepper
• 16 oz Queso Fresco (“La Vaquita” brand is Mom’s recommendation)
OPTIONAL TOPPINGS
• 2 red onion
• 1 cilantro bushel
• Crema Mexicana (Like “La Vaquita”)
• 3-4 Avocados
• 7 white potatoes
• 7 whole carrots
• 1 tsp salt
• 1 tsp black pepper
• Whole pickled Jalapeño peppers can (Like “La Costeña”)
• Favorite salsa (if spicy flavor is desired)
DIRECTIONS
In medium pot, boil 4 ½ quarts water, with peeled garlic, peeled & halved yellow onion. Once boiling, add; chicken and hang cilantro bushel into water. Cover pot with lid, for approx 20 minutes.
Deseed and devein peppers, place in small pot. Simmer until soft.
Shred cooked chicken, set aside. KEEP broth and vegetables. Discard cilantro bushel. Remove onion and garlic, place in bowl, and add boiled peppers. KEEP pepper water.
OPTIONAL TOPPINGS
Sauté peeled/chopped potatoes in lard, add sliced carrots. Cook until fork soft, salt and pepper to taste. Sauté sliced red onion, in lard. Slice avocado into strips. Finely chop fresh cilantro bushel. Crumble queso fresco into bowl, and mix in finely diced second yellow onion. Set aside.
Blend: 3 cups chicken broth, ½ cup pepper water, onion, peppers, garlic. Puree into smooth red sauce. Add oregano, cumin, tomato bouillon, and black pepper. Blend. Combine red sauce with shredded chicken in a bowl, mix well. Pour remaining red sauce in serving bowl.
Fry Tortillas: Bring a large pan of lard to medium heat. Do NOT over-fry tortillas to crispy. Lightly fry tortillas, fully dip each into red sauce, completely coating both sides. Lay in baking dish, set aside.
Assemble Enchiladas: To assemble; start with queso fresco, add shredded chicken. (thin layer enough to cover the middle third of the tortilla). Fold sides of tortilla into enchilada shape. Repeat. Garnish with optional toppings, sautéed red onion, cilantro, potato, carrot and avocado slices. Drizzle with Mexican crema and salsa. For extra spice, add whole pickled Jalapeño peppers on the side. Pairs well with Mexican style rice and frijoles!
Daisy Noyola
THE TEXAS RENAISSANCE FESTIVAL’S BOLD RETURN
ARTICLE BY CHRIS STAPLES
PHOTOGRAPHY BY THE TEXAS RENAISSANCE FESTIVAL
A Local Fall Favorite Escape: Fine Artisans, Themed Adventures, and Elegant Experiences at the Nation’s Largest Renaissance Festival.
Huzzah! Each fall, a vibrant 16th-century village rises from the piney woods near Conroe. The air fills with merriment and music as the gates open on October 11, 2025, for the Texas Renaissance Festival’s (TRF) 51st season of epic jousts, jesters, delectable feasts, and family tradition.
Just a 40 minute drive north of Cypress, TRF welcomes more than half a million visitors each year. Guests stroll the cobblestone lanes lined with over 400 artisan shops featuring everything from hand-crafted jewelry to leather goods. They enjoy nonstop entertainment across 21 stages, and savor flavors from around the world, from baklava to the iconic giant turkey leg. With over 200 acres of campgrounds, many turn a single day into a full weekend retreat filled with bonfires, themed parties, and a sense of camaraderie.
Families will find the festival especially magical for children, who are invited to immerse themselves in the medieval world. Knights clash in the jousting arena, falcons and owls soar in the Birds of Prey show, and young adventurers can test their skill at archery, axe throwing, or hand-powered rides like the Enchanted Forest swings and Da Vinci’s Flying Machines. A family-friendly maze, whimsical face painting,
and nightly fireworks guarantee fun from dawn until dusk. TRF also offers family-friendly pricing: children four and under receive free admission on Saturdays, while children 12 and under are free on Sundays.
Eight themed weekends, each with its unique atmosphere, keep the experience fresh: Oktoberfest, 1001 Dreams, All Hallows Eve, Pirate Adventure, Heroes & Villains, Barbarian Invasion, Highland Fling, and Celtic Christmas. Whether it’s a first-time visit or a tradition, TRF offers an immersive escape where history, fantasy, and family fun collide.
texrenfest.com
TEXAS
RENAISSANCE FESTIVAL: BY THE NUMBERS
• Founded: 1974 - now celebrating its 51st season
• Guests: 500,000+ attend annually, making it the nation’s largest Renaissancethemed festival
• Village Grounds: 70 acres of artisans, food stalls, and entertainment
• Campgrounds: 200+ acres welcome RVs, tents, and themed encampments
• Stages: 21 with live shows daily, from music to comedy to Shakespeare
• Shops: 400+ vendors offering handforged goods, fine crafts, costumes, and international cuisine
• Family Fun: Jousting, falconry, hand-powered rides, and nightly fireworks
• Location: Just 40 minutes north of Cypress in Todd Mission, Texas
• TRF is a Texas tradition that blends history, fantasy, and family fun. With all this spectacular entertainment, feasting and shopping it is a bargain at even twice the farthings. Here is a bit of trivia, “Huzzah!” is an enthusiastic exclamation to express excitement, similar to our modern day “Hooray!”
ARTICLE BY LAURA SANCHEZQUAN
Where to Eat and Drink
WHETHER YOU’RE CRAVING COMFORT FOOD OR A CULINARY ADVENTURE, THIS DINING GUIDE SERVES UP THE TASTIEST TABLES IN TOWN
Soto’s Cantina
Authentic, fresh Mexican cuisine, serving two restaurant locations and an extensive catering menu to suit every occasion
Award-winning, family-owned Soto’s Cantina is serving authentic, flavorful Mexican cuisine from time-honored family recipes. Favorites include Pozole Verde Soup; a green soup from Guerrero with chicken and hominy in a base made with sautéed poblano peppers, tomatillos, cilantro and spices. Or try their Tacos de Camaron o de Pescado; three shrimp or fish tacos served on homemade corn tortillas, served with red cabbage avocado salad, charro beans & mayo chipotle dressing. Soto’s Cantina sets themselves apart with their welcoming atmosphere, friendly service, and a fantastic, fresh menu. Enjoy lunch, dinner and Happy Hour, or bring the authentic taste of Mexico to your special occasion with Soto’s event catering, offsite or enjoy their free private party room which accommodates up to 50 guests. Whether you’re planning a corporate luncheon, birthday bash, or casual backyard
fiesta, Soto’s extensive menu offers something for every occasion. From sizzling fajita bars and flavorful enchiladas to creamy queso, fresh salsa, and mouthwatering desserts, each dish is made from scratch. Soto’s catering makes entertaining easy and delicious with customizable packages for gatherings of all sizes. With friendly service and generous portions, Soto’s fresh Mexican cuisine brings the soul of their kitchen straight to your event for a lasting impression.
sotoscantina.com
Photo Credit: Erica Hernandez
Photo Credit: Erica Hernandez
Photo Credit: Erica Hernandez
Photo Credit: Erica Hernandez
Soto’s Private Party Room
Photo Credit: Sunny Rajabi
Russo’s New York Pizzeria
Russo’s Family Kitchen is more than just a pizza restaurant.
Owner & Chef Anthony Russo grew up in New Jersey learning how to cook family recipes that came from his parents’ home in Naples and Sicily. His family moved to Galveston in 1978, when Anthony was a boy, and opened Russo’s Italian Restaurant. Anthony says he’s been working in the kitchen ever since.
Russo’s continues to follow the same traditions and concepts started by his parents half a century ago. “I still use the same cheese, the same sauce products, the same olive oil,” Anthony says. “For 30 plus years, I’ve been using them in our system.”
While classic pepperoni pizza is always the most popular, Russo’s offers a variety of different options and toppings for their pizza. Their Truffle Mushroom Pizza and Pasta dishes are
favorites this time of year. Although pizza is their specialty, the restaurant offers various kinds of pasta, salads, sandwiches, as well as vegan and gluten free options. “It’s all Italian family recipes, and we’ve been doing it for 50-60 years when the recipes originated. It hasn’t changed.”
Although Russo’s started in the Houston area, it has grown to include 56 locations in cities across Texas, California, Florida, and Arizona, and as well as international locations in Dubai and Doha. Russo’s New York Pizzeria in Bridgeland operates as the restaurant’s corporate store, where Anthony says they enjoy giving back to the community. “We like giving back to kids and working with the schools,” says Anthony. “And supporting the community with special events.” nypizzeria.com
Truffle Mushroom Pasta
Chicken Parmesan Sandwich
Mozzarella Prosciutto Pizza
Truffle Mushroom Pizza
Russo’s Pizza Line Up
Lazy Dog
A casual dining restaurant offering innovative twists on American dishes & smalltown hospitality
At Lazy Dog, great hospitality is at the heart of everything, from the warmth of the atmosphere to the thoughtfulness behind every dish. They’re raising the bar on everyday dining value with the launch of the new $15 Fireside Favorites™; weekday meals that include a handcrafted entree and a personal-sized S’more Brownie Sundae. Every entree was hand-selected by Lazy Dog Executive Chef Gabe Caliendo to highlight some of the team’s most loved handcrafted recipes. Fireside Favorite include: Fried Chicken Dinner: A hand-dipped buttermilk boneless chicken breast, red skin potato mash, white gravy, spiced maple syrup, sautéed spinach with smoked bacon. Mediterranean Chicken Bowl: Grilled lemon chicken breast, yellow rice, tomato-cucumber-feta salad, kalamata
olives, tzatziki sauce, spring pea hummus. Grilled Shrimp Tacos: Stone ground corn tortillas, queso blanco, cabbage, served with fresh lime, salsa, Spanish rice and cilantro black beans on the side. Fettuccine Alfredo: Parmesan chardonnay cream sauce with the option to add chicken or shrimp, for an additional cost. Loco Moco Fried Rice: Wok-fired rice with shaved hickory-smoked ham, seasoned ground beef, ginger, garlic, cabbage, peas, carrots, soy sauce + garlic chili crisp, topped with furikake, green onions and a sunny-side up egg, with a side of housemade teriyaki gravy. Each meal ends on a sweet note with an individual portion of Lazy Dog’s signature S’more Brownie Sundae made in-house with a chocolate chip brownie, graham cracker crust, chocolate sauce, toasted marshmallow and a scoop of vanilla bean ice cream.
Mediterranean Chicken Bowl
Fireside Favorite Fried Chicken
Fireside Favorites
S’more Sundae Brownie
Fireside Favorite Mediterranean Chicken Bowl
Backyard Grill
Bringing you burgers, beer, and family fun in a Texas themed environment.
In their 24 years The Backyard Grill has survived multiple tropical storms, hurricanes, freezes, recessions and Covid. Locally owned, with a deep rooted commitment to the community, they’re proud supporters of Cy-Hope, Cy-Fair Educational Foundation, Reach Unlimited, Cy-Fair Helping Hands, Cy-Fair Chamber of Commerce, Cy-Fair ISD and many more!
Menu favorites include the Buffalo Wedgie - buffalo tenders on top of iceberg lettuce covered with blue cheese dressing, blue cheese crumbles, bacon bits and chopped tomato. Jersey Greens - house salad mix with blackened chicken, cinnamon pecans, dried cranberries, blue cheese crumbles and croutons. And the Triple Lindy - a rich chocolate brownie and a chocolate chip cookie topped with ice cream and chocolate syrup.
Check out their Bucket of Destruction– their very own hot sauce line. Request for your server to bring the bucket to your table to sample (or pick one up to take home) and add some spice to your taste buds! Don’t miss Taco Tuesdays and Whiskey Wednesdays at The Backyard Grill. They also have several private rooms for events and full service catering for any events; whether it’s in your backyard or theirs.
thebackyardgrill.com
Via 313 Pizzeria
Authentic Detroit-Style Pizza
Via 313 is now open in Cypress, located at 20725 Tuckerton Road #100. Their array of menu items range from Classic Cheese and The Original Pepperoni, to The Cadillac with prosciutto, gorgonzola, parmesan, fig preserves and balsamic glaze. Or try The Bobo Brazil featuring hot calabrese, sausage, red pepper flakes, mike’s hot honey.
For Fall Flavors try The Cuban Pizza or their Pumpkin Sticks, or Apple Pie Hub Cap. To drink, savor the Pumpkin Spice Espresso Martini
Enjoy their signature Detroit-style pizza and lineup of specials; offering weekday Happy Hour from 3-6PM with a variety of $6 Cocktails, $3.13 Beers, $5 Wine and select $5 Appetizers. Via 313 has Wine Down Wednesday, with half off all wine, glasses and bottles.
Don’t miss their lunch specials - try the Detroiter or Cheese pizza by the slice or a combo: two slices, small salad, and a drink.
Via 313 also has nationally recognized Gluten-Free pizza offerings, and vegan and vegetarian menu options - so feeding the whole crew is easy.
Having a special event or celebrating a special occasion? Via 313 offers catering. From curated packages, a la carte GlutenFree add-ons, or customizable orders.
Wedgie Salad
Jersey Greens
Triple Lindy
Pumpkin Sticks
Pumpkin Spice Espresso Martini
Jonathan's The Rub
Award-winning dishes from an eclectic menu with high-end cuisine in a relaxed setting.
Opening this fall, Jonathan’s the Rub brings its signature mix of burgers, steaks, fresh fish, Brooklyn-Italian favorites, Houstoninspired cuisine, craft cocktails, curated wines, and house-made desserts to Bridgeland—your new neighborhood go-to.
Designed to be the perfect date-night destination, a gather-’round spot for the whole family, and a place to celebrate life’s milestones, the new location features three private dining rooms, two patios, and full inside and outside catering through Jonathan Caters.
For catering inquiries, contact Marissa Perez at catering @jonathanstherub.com
jonathanstherub.com
Photo Credit: Lauren Holub Photography Pan-seared Salmon with Mango Citrus Glaze
Photo Credit: Lauren Holub Photography Strawberry fields – Tito’s vodka, St. Germaine, lime, hibiscus and strawberry.
Photo Credit: Lauren Holub Photography Denver Roast Sandwich – Braised beef, sauteed onion, cheddar, coleslaw, horseradish sauce.
Photo Credit: Lauren Holub Photography Bacon Wrapped Scallops & Lobster Bisque
Photo Credit: Lauren Holub Photography Chocolate Blackout Cake - Ghirardelli chocolate throughout, lush and rich
La Viva Cantina
Not your Typical Tex-Mex!
Creativity and a passion for perfection drive the team at La Viva. Their award-winning chefs constantly strive to bring Mexican fare to a new level.
Decadent flavor fusions in unique dishes like Poke Tuna Wonton Tacos with a red cabbage slaw and a pickled red fresno. Crab Dip with mushrooms, sautéed spinach and grilled pita. Lobster quesadillas. Beef tenderloin with wild mushrooms and asparagus, horseradish-havarti dill mashed potatoes and a side of cabernet pink peppercorn reduction. For Desert; Toffee Cake; with a bourbon anglaise, vanilla ice cream and homemade toffee sauce.
From their traditional Mexican recipes to La Viva’s signature originals, La Viva is serving up unparalleled, unique flavors and freshness. lavivacantina.com
Crab dip with mushrooms
Poke Tuna Wonton Tacos
Strawberry Margerita
Toffee Cake
Beef Tenderloin with Wild Mushrooms and Asparagus
Creekwood Grill
Cowboy retro joint with burgers, tacos, chicken fried steak, and more.
Serving a full bar with a large craft beer selection, great covered patio, large outdoor area with multiple playgrounds, live music, big screen sports, private party rooms.
Menu favorites include Pollo Borracho, a half chicken injected with one of their craft beers, seasoned with BBQ rub and smoked. Served with baked potato or two sides. Try their Hot Honey Pepperoni Flatbread, a flatbread smothered in mozzarella cheese and pepperoni with a generous drizzle of their hot honey. Or how about the Chicken GOAT Entree, featuring a grilled chicken breast topped with basil pesto, grilled onions, sautéed mushrooms and goat cheese.
creekwoodgrill.com
Sleek
Creperie Cafe
Savor the best the world has to offer: a luxury chocolate shop, a coffee barista, and an artisan crêperie.
At Sleek they’ve infused traditional crepes with flavors and influences from other cultures, for a unique experience to enjoy any time of day. Breakfast and lunch served all day in a warm, modern space full of flavor, located in Fairfield Town Center.
Craving the viral Dubai Chocolate? Sleek’s Dubai Chocolate is calling your name. Made in house daily and available by the bar, or pair it with fresh strawberries, on a crepe, with fruit waffles or as a Dubai Sundae!
Mention Cypress Lifestyle and get 20% off of the Fruit Waffle for the month of October.
sleekchocolate.com
Mediterranean Crepe
Dubai Chocolate made fresh daily
Fruit Waffle
Pollo Borracho
Let the kids play while you relax in the spacious outdoor area for dining
R&R CraftHouse Grill
Neighborhood bar & grill serving comfort food and American-restaurant classics made to order.
Located in the heart of Cypress, R&R Crafthouse is delighting burger aficionados and lovers of authentic Cajun cuisine. At R&R CraftHouse Grill, every burger tells a delicious story, made from 100% premium beef, expertly seasoned with their special blend of spices.
Popular menu items include their Burger of the Month; popular offerings include their Southwestern Burger served with homemade chips and salsa, their summer favorite Chick n Chill Burger made with fried chicken breast served with a school of ice cream on top with pepper jelly. Another favorite was a burger made with waffles served with fried chicken and hot honey.
During the month of October, enjoy Oktoberfest Specials at R&R Crafthouse with their Burger of the Month; with fresh-made-in-house beer cheese sauce with bratwurst on top, and grilled onions. Don’t miss Oktoberfest beer specials!
This Thanksgiving, R&R Crafthouse is offering individual plates or family meals for Thanksgiving, which include turkey, two sides and their world famous Jeanne’s White Chocolate Bread Pudding for dessert. R&R Crafthouse also offers catering for home or office events with options like, Build your own Burgers, Chicken and Sausage Gumbo, Cajun Red Beans and Andouille, Chicken and Sausage Jambalaya and of course, Jeanne’s White Chocolate Bread Pudding. Happy hour at R&R Crafthoust is serving food and drink specials from Monday to Friday, 2-6 PM with new Drink of the Month specials every month.
Experience why R&R CraftHouse Grill is Cypress’s go-to destination for great meals and good times.
crafthousegrill.com
Photo Credit: Isaiah Tom Onion Rings
Photo Credit: Isaiah Tom The Caroline Burger
Photo Credit: Isaiah Tom Gulf Coast Salmon
Lavaca Tacos
Photo Credit: Isaiah Tom Jeanne’s White Chocolate Bread Pudding
A GARDEN of Giving
Cy-Fair Helping Hands’ Community Garden Offers Fresh Produce for Neighbors in Need
ARTICLE BY KAYLEE DUSANG | PHOTOGRAPHY BY DANIEL ARIZPE
Photo Credit: Daniel Arizpe
Fresh fruits and vegetables are essential for a healthy, balanced diet. However, organic produce is not always accessible or affordable for many.
Through a Community Garden Program, Cy-Fair Helping Hands (CFHH) gives underprivileged individuals and families in the Cypress area access to fresh produce and healthy meals.
“This benefits families who are struggling financially, and who have a difficult time going to the grocery store and purchasing fresh foods,” said Janet Ryan, Executive Director of CFHH. “They can come to us twice a month for food. We don’t cook here - it’s as if they were grocery shopping,” she said. “We provide them with bags and boxes of food to take home to prepare and that’s where the produce comes in.”
Produce from the garden also supplements their Homeless Day Center, where they offer services to homeless individuals, such as meals, showers, devotionals, and more.
The garden first opened in 2016 after the organization received a $10,000 grant from the Cy-Fair Women’s Club. Since its opening almost a decade ago, the garden has donated thousands of pounds of food to those in need. Last year alone, Ryan said the organization harvested over 2,000 pounds of produce from the garden. Since 2017 Cy-Fair Helping Hands the community garden has been manages and maintained by their very own horticulture expert, Ken Grau. Ken brings a lifetime of knowledge and dedication with a practical mindset to the garden. His goal is to grow vegetables for the pantry for less than 50¢ per pound-otherwise, as he says, “we might as well just buy produce wholesale.”
The overall mission of CFHH’s Community Garden is to grow fresh produce for those who do not have access otherwise, Ryan explains.
“We all hear and talk about the value of nutrition and how important it is to eat healthily, but when you are working with a super small
Ken Grau in the garden
grocery budget, or don’t even have a budget because you don’t have a refrigerator or a stove, your options are very, very limited,” she said. “I really love the fact that we can help all of these people have fresh, beautiful nutritious food.”
Apart from the garden, CFHH also offers emergency shelter for families with children, scholarships for underprivileged students, homeless outreach, back-toschool resources, among others.
CFHH relies on volunteers to operate their programs, including the Community Garden. Around 125 volunteers tend to the garden twice a week on Wednesdays and Sundays.
For those interested in volunteering, visit cyfairhelpinghands.org to view a list of volunteer opportunities and fill out an application.
The Community Garden is located at Bayou City Fellowship’s Cypress campus on Telge Road.
CY-FAIR HELPING HANDS
Cy-Fair Helping Hands, a local 501(c)(3) nonprofit organization, aims to serve the homeless community as well as families and individuals who need a helping hand. The majority of the crops from the Community Garden help stock the organization’s Community Food Pantry. Through the pantry, CFHH provides fresh and non-perishable foods, toiletries, and other essential items to people living in and around Cy-Fair ISD.
Ken Grau
PROFESSIONAL
YOUR DRINK DRESS UP
THESE BEAUTIFUL BEVERAGES ARE SURE TO TURN HEADS
BOLD COLORS . Fresh florals. An eye-catching shimmer. The perfect embellishment. We’re talking cocktails, not the catwalk. But like fashion, the art of mixology is full of ways to push the limits with creative twists on classic recipes, and unique adornments guaranteed to turn heads. There’s no reason your personal style can’t extend to the drink in your hand, and this botanical beverage is bound to taste as delicious as it looks.
ARTICLE BY CATE MARIAN
BLUE MARTINI
WITH FLORAL ICE CUBES
INGREDIENTS: DIRECTIONS:
• 2 ounces Absolut Citron
• 1/2 ounce Blue Curaçao
• 1/2 ounce lemonade
• 1 ounce Sprite
• Edible flowers such as rose, lavender, hibiscus and nasturtiums
Pour Sprite into ice cube trays and add edible flower combinations. Let freeze overnight.
Combine Absolut Citron, Blue Curaçao, lemonade and ice cubes in martini shaker. Shake and strain into a martini glass.
Allow ice cubes to melt, gradually filling the glass with Sprite and garnishing the drink with beautiful botanicals.
FIG + THYME
SPARKLING LEMONADE
INGREDIENTS: DIRECTIONS:
• thyme simple syrup
• 1/2 cup sugar
• 1/2 cup water
• 1 bunch thyme
• 2 fresh figs
• 3/4 ounce lemon juice
• 3/4 ounce thyme syrup
• 3/4 ounce Sprite
In a small saucepan, simmer sugar, water and thyme leaves over low heat for 5 minutes or until sugar is dissolved. Remove from heat and let the thyme infuse into the syrup for at least 10 minutes.
For the cocktail, muddle figs and lemon juice in the bottom of a glass. Add ice, 3/4 of the thyme syrup and Sprite. Stir and garnish with fig and a sprig of thyme.
INGREDIENTS:
• 1 1/2 ounces premium vodka
• 1 ounce lemon juice
• 2 ounces purple shimmery liqueur
• Blackberry vodka
• Moscato wine
• Luster petal dust
• Sugar syrup (optional)
DIRECTIONS:
Combine blackberry vodka, moscato wine and pinch of luster petal dust to make purple shimmery liqueur. Adjust proportions depending on flavor preferences. Add sugar syrup to make it sweeter if desired.
Pour vodka, shimmery liqueur and lemon juice into a cocktail shaker. Shake well and pour into glass over ice.
PURPLE KISS
PASSION FRUIT
INGREDIENTS: DIRECTIONS:
• 2 tablespoons passion fruit
• 6-8 mint leaves, chopped, plus 2-3 small sprigs
• 2 teaspoons sugar
• 1/2 ounce lime juice, freshly squeezed
• 1 ounce club soda
Muddle passion fruit, mint leaves, sugar and lime juice in bottom of glass.
Fill with crushed ice.
Finish with club soda and stir.
Garnish with slice of passion fruit, pineapple and mint sprigs.
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Feel Your Best From the Inside Out
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
INSTRUCTIONS
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
INSTRUCTIONS
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
Your Brain & Gut—Together
DR. LYNSEY HACKLER
PATTERSON
OCTOBER 4TH
Lone Star College Cy-Fest
LSC-Cy-Fair | 9191 Barker Cypress | 10:00 AM
Cy-Fest, a free family-friendly community celebration with a pumpkin patch, arts and crafts, children’s trains, inflatable, musical entertainment, STEM activities, food trucks and much more. Meet firefighters, and see fire trucks and equipment up close. Get information on the college’s Center for the Arts, Academy for Lifelong Learning, library services and other programs. lonestar.edu/cy-fest
OCTOBER 5TH
Cy-Woods High School Choir Mattress Fundraiser
Cy-Woods High School | 16825 Spring Cypress Road | 10:00 AM
The Inaugural Cy-Woods High School Choir Mattress Fundraiser is here. Bring your family and friends to support a worthy cause and try out over 35 different mattress styles. Save money, sleep better, support a great cause. Help Cy-Woods High School Choir achieve their dreams by investing in yours. cywoodschoir.com
OCTOBER 6TH-31ST
The Patch @ Good Shepherd
Good Shepherd Church-Cypress, Front Lawn | 20155 Cypresswood Drive in Fairfield
With lots of pumpkins for sale from 10am till dusk every day, and many fun activities for families of all ages. Storytelling and reading to the kids, face painting, pumpkin decorating, photo ops with fall-themed backdrops. All proceeds from pumpkin sales will benefit Boys & Girls Country in Hockley. BGC is a loving, Christian home that changes the lives of children from families in crisis by loving & nurturing them in a home environment. goodchurch.us
OCTOBER 8TH
Fields of Faith
Cy-Fair High School | 22602 Northwest Freeway | 5:00 PM
Fellowship of Christian Athletes presents Fields of Faith; an evening of food, games, worship and student testimonies. Featuring guest speaker Austin Lanier. Tailgate starts at 5 PM with the program commencing at 6:45 PM. For more information contact dbess@fca.org or stolson@fca.org
OCTOBER 11TH
Bridgeland Fun Run Walk for Heroes
Festival Park in Lakeland Village | 16902 Bridgeland Landing | 8:00 AM
Bridgeland's Fun Run/Walk for Heroes returns for its ninth year. Come out to support area veterans and honor the service of current and former military men and women. Participants can choose from a timed 10K run or 5K run or walk, both beginning at 8 a.m. Fees vary from $20 to $40 and registration is open through October 10th. runsignup.com
OCTOBER 25TH
A Taste of Cy-Fair
Lakeland Village Center | 10615 Fry Road | 4:00 PM
A Taste of Cy-Fair is a uniquely special, charity-focused culinary event that's second to none! This relaxed, all-you-can-indulge event offers tantalizing bites from over 60 local restaurants, an extensive array of wines, dozens of craft beers and breweries, and more! 4pm8pm VIP | 5pm-8pm General. atasteofcyfair.com
JOY IS JUST DOWN THE ROAD
“These
– Phil McDivitt
