Issuu

F O O D + B E V E R AG E

WH ERE TO E AT & DRI N K N OW H OUSTO N CH EFS I N A CATEGO RY O F TH EI R OWN CRAFT CHO CO L ATES’ M AIN CH ARACTER M O M ENT TR AV E L

WI LL TRAVEL FO R FO O D

The Foodie Issue O C TO B E R 2 022

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LIFESTYLE LETTER

For the Love of Food!

October 2022 PUBLISHER

Suzanne Schakett suzanne.schakett@citylifestyle.com EDITOR

Houstonians love food, and as it turns out, most Americans feel the same way we do. Conducted by OnePoll, a survey found that more than half of Americans would be willing to give up valuable pieces of their lifestyle, such as vacation days or social media, and some would attempt wild stunts, such as skydiving (29 percent) or running with the bulls (27 percent), if it meant free and unlimited access to their favorite food. Would you do the same? I might be tempted, especially after reading about the delicious food and drinks in this month’s issue (it is jam-packed with over two dozen different restaurants). We had the pleasure of sitting down with several chefs and learned about their latest menu items, accomplishments and favorite Houston dishes—so get your tastebuds ready, you are in for a treat. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. There is an art to creating a flavorful dish that satisfies our taste buds and evokes memories. The aroma of certain spices and foods can take us back to our childhood kitchen table, which can be incredibly powerful and comforting. Thanks for reading, and we’ll see you around town! To find out more about what is happening in Memorial and Houston, follow us on Instagram @memoriallifestyle!

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Proverbs 3:5-6 Memorial Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Memorial area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Memorial Lifestyle™ is gathered from sources considered to be reliable, but the

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

20 Craft Chocolates’ Main Character Moment

Lifestyle Letter

City Scene

Business Monthly

Local’s Choice

Local Limelight

Travel Journal

Chef ’s Selection

Events

Artist’s Palette

Mostly Chocolate & Catering delivers high-end chocolates with unique flavor profiles.

24 In a Category of Their Own

Culinary artists elevating the dining experience in Houston.

34 Will Travel for Food

Explore Texas High Plains and The Nicolette

40 Where to Eat & Drink Now

FO O D + B EV ER AG E FO O D + B EV E R AG E

A RTS + C U LT U R E

Where to find the best of Houston’s ever-evolving dining scene right now.

O N T H E C OV E R

Photography: Courtesy of Dinette Dinette Gin & Tonic | Dinette is a recently opened Vietnamese-inspired kitchen and bar from the team behind Hando and Kanpai Club. Located in the Heights, the restaurant’s menu features a curated selection of Vietnamese cuisine and handcrafted cocktails. dinettehtx.com

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city scene

Where neighbors can see and be seen. 1

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MARK PAVLOVICH PHOTOGRAPHY

2 DANIEL ORTIZ

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1: Roger and Debbie Clemens hosted a double celebration for Clemen’s namesake foundation and his 60th birthday. 2: Roger Clemens and Andre Ware celebrating 30 years of the Roger Clemens Foundation. 3: Bruce Blausen, Dominique Sachse at the fall Social Season Launch party at Steak 48 4: Lexi Sakowitz Marek & Mike Marek enjoy the buzzy social scene at Steak 48. 5: Ryan Martin, Chree Boydstun, Taryn Hargrove Gore and Vince Goodwine. 6: Ellen Truong, Selina Tran, Jennifer Nguyen at the Dress for Success Women of Wardrobe Summer Soirée. 7: Women of Wardrobe Summer Soirée chairs Catherine Sdao and Sarik Patel.

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O C TO B E R 2 0 2 2

WE CARE ABOUT FAMILY

business monthly A round-up of exciting news from local businesses.

Mandito's Tex-Mex to Open in Bellaire in 2023

FA ST RE FI LLS | PR ESCR IPTIO N T RA NSF E RS S A ME DAY DELIVERY | CO MPOUNDI NG

Palacios Murphy hospitality group, owned by husband-and-wife team Cinda and Armando Palacios, will open Mandito’s, a 165-seat Tex-Mex restaurant, boasting elevated cuisine set against a casual backdrop in the Bellaire neighborhood in 2023. The concept, which will be the second location following a debut in Round Top in 2017, will honor the TexMex culture of veteran restaurateur Armando Palacios’ youth. Palacios Murphy also owns ARMANDOS, Italian-restaurant Lulu’s along with a second location of Lulu’s, Popi Burger and Hotel Lulu in Round Top. Photo Credits: Kirsten Gilliam

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LOCA L’S CH OICE | FOOD + BE VE RAGE

ARTICLE BY MEMORIAL LIFESTYLE STAFF PHOTOGRAPHY COURTESY OF MOSTLY CHOCOLATE & CATERING

Craf t Chocolates’ M a i n Cha rac ter Moment Mostly Chocolate & Catering delivers high-end chocolates with unique flavor profiles.

Like everything from beer to coffee, craft chocolate is the latest artisanal delicacy to hit the market. Dany Kamkhagi's current obsession is making micro batches of single-origin bean-to-bar chocolates. Kamkhagi, owner and Executive Chocolatier of Mostly Chocolate & Catering, purchases direct trade cocoa beans, roasts them in-house and makes a chocolate paste. The chocolate paste is then refined and made into a chocolate bar distinct in taste depending on the cocoa bean's unique flavor profile. "It is amazing to see what flavor notes and profiles come out of every batch we make. The last batch was a 65% Peruvian dark chocolate creamy melt with light notes of cherry blossom & bright notes of yellow citrus, with an extremely smooth, slightly acidic finish." Mostly Chocolate & Catering is known for its unique flavors, eye-catching colors and high-end beans, but it wasn't always that way. Kamkhagi's chocolate journey began in earnest in 2015, several years after his mother, Rina, started their chocolate and catering business. After a two-week apprenticeship with a Swedish master chocolatier, Kamkhagi fell in love with the craft and immersed himself in learning the art and doing everything by hand. "What caught my attention was the skill set and art form of table tempering and working with chocolate. Until then, I thought of chocolate as so mechanical and machine-dependent. When I saw the skill set of a true master chocolatier, I was hooked." Kamkhagi remarks that he draws inspiration from the flavor of the chocolate, but it isn't always that straightforward. He plays around with unusual colors and shapes to enhance a customer's experience, noting that their PB&J chocolate is turquoise and blue - the favorite colors of his childhood. Surprising flavor combinations, like the best-selling Rosemary & Olive Oil chocolates, highlight the small business's menu. Other best sellers and award winners include Salted Caramel, Almond Toffee Crunch, Hazelnut & Poprocks, S’mores & Goat Cheese. In addition to a full menu and subscription box service, Mostly Chocolate & Catering also offers Bonbon Workshops. Students can learn the art of chocolate making in a private workshop where they will handcraft, paint and pipe 30 bonbons to take home and enjoy. mostlyhtx.com

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CULINARY ARTISTS ELEVATING THE DINING EXPERIENCE IN HOUSTON.

ARTICLE BY GABI DE LA ROSA

In a Category of Their Own

Farmhouse Gibson featuring savory flavors from dry gin. blanc vermouth, picling sherry vinegar, orange bitters and a pickled onion. Photo Credit Julie Soefer.

Good chefs are easy to come by. Great chefs, the ones who put thought into crafting each item on their menu, keep innovation at the forefront, use locally sourced ingredients and keep their staff happy – now those are hard to find. Luckily Houston is home to many of the best and brightest culinary artists in the country. Whether it's developing whimsical cocktails, utilizing food to tap into comfort and nostalgia or consistently executing delicious meals, we've rounded up a group of Houston's great chefs you need to know.

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Alba Huerta

Photo Credit: Julie Soefer

Owner of Julep. 2022 James Beard Award, Outstanding Bar Program and named 46th Best Bar in North America, World's 50 Best Bars 2022.

2022 WAS A TREMENDOUS AWARD SEASON FOR YOU. HAVE THINGS CALMED DOWN AFTER ALL THE ACCOLADES? Yes, things have calmed down a bit. We don't do this for awards, so all accolades are a surprise we're grateful for the recognition. AFTER YOUR AWARDS AND SUCCESS, HAS ANYTHING CHANGED? One of the most beautiful takeaways from this experience is our guests' sense of pride when they are inside the bar. The entire community was thrilled, and they celebrated us the moment we opened for business the next day. WHAT DREW YOU TO THE BEVERAGE INDUSTRY? The social element of bars drew me to bartend at a young age. The cocktail movement allowed me to stay in the industry and carve out a career that keeps me constantly learning and being creative. HOW DO YOU STAY INSPIRED TO KEEP CREATING IMAGINATIVE COCKTAILS? Inspiration comes from the love of our craft. Seasons change, techniques change and staff grows and changes. I don't think there's ever a time when the cocktail world has felt stagnant because techniques are constantly evolving, and so are palates. WHAT IS YOUR FAVORITE HOUSTON RESTAURANT AND YOUR FAVORITE DISH THERE? I can't pick one pairing, but here's my list of favorite dishes that I would like to have in one day: Nancy Cakes from Nancy's Hustle, Cacio Pepe Pizza from Rosie Cannonball, Lechon from Hugo's, Spicy Soy Ramen from Kata Robata, Hot Dog Service at Turner's, Grilled Branzino from BCN, and Bloody Toffee pudding at Riel. WHO IS YOUR DREAM DINNER PARTY GUEST? The Barefoot Contessa. Ina Garten's cookbooks were the first I ever opened, and she's the queen of dinner parties and entertaining.

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

Travis Ford Lenig Chef/owner of Field & Tides.

Photo Credit: Al Torres Photography

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

FIELD & TIDES HAS BEEN OPEN FOR OVER FIVE YEARS - A LONG TIME IN THE FINICKY HOUSTON RESTAURANT SCENE. TO WHAT DO YOU ATTRIBUTE ITS SUCCESS? We take pride in what we do, and we have a veteran staff that is well known in the industry. I think our honest approach to our food and cocktails is what keeps people coming back. HOW WOULD YOU DESCRIBE YOUR MENU? My cooking style is straightforward without any gimmicks—just good southern-inspired cuisine. WHAT ARE SOME OF YOUR FAVORITE INGREDIENTS AND REGIONAL DISHES? I love using tomatoes and herbs from my in-law’s Huckleberry Farm in Round Top and enjoy cooking with crab, scallops, and Gulf Coast seafood. Making dishes with Arborio rice is also a favorite of mine. WHAT IS YOUR FAVORITE HOUSTON RESTAURANT? The vibe and everything on the menu at La Lucha is great. The mezcal margarita is fantastic, and their fried chicken is top-notch. Their oysters are some of the best in town. WHO IS YOUR DREAM DINNER PARTY GUEST? I would have loved to sit and talk with Anthony Bourdain for a while. I know it might sound like a cliché response coming from a chef, but I got to meet him while I was in culinary school, and I’ve read his books and they kept me in the game.

Field & Tides Redfish. Photo Credit: Al Torres Photography CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

Gatlin’s Fins & Feathers H-Town Hot Sandwich. Photo Credit: Becca Wright

HOW DO YOU DESCRIBE YOUR COOKING STYLE? Southern comfort and Americana-style with some international influences. WHAT ARE THE MOST IMPORTANT CONSIDERATIONS WHEN CRAFTING YOUR MENU? Connecting with guests through comfort food allows people to remember a taste, smell, or feeling from their childhood or past experiences from a Gatlin’s point of view. WHAT WOULD YOU BE DOING IF YOU WEREN’T A CHEF? I’d probably either be a motivational speaker or work on the food side of sales. I could also see myself having a role in mentoring or working for a nonprofit agency. It’s been an evolution for me. I went from working my way up to figuring out how to become financially stable, and now I’m looking for more than just chasing checks. WHAT DO YOU THINK IS THE MOST OVERHYPED FOOD TREND? Vibe dining. I don’t knock it, but it eliminates the touch and feel of quality service in the industry and takes the focus away from the actual food. I’m more of a food first person, and then I focus

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

on the vibe of my restaurants. You always want to give people a great atmosphere and make them feel welcome when they come into your establishment, but if the food isn’t good, the thrill of the vibes wears off fast. WHAT IS YOUR FAVORITE HOUSTON RESTAURANT? Bludorn is great. Carrabbas is excellent and has been around for a long time. A great family owns Frenchy’s Fried Chicken - I hope to be around as long as they have. When you look at classic Houston restaurants, the guys at Hugo’s serve authentic Mexican cuisine, and I enjoy that because it reaches into the heart of that culture. I also can’t leave out my mom’s cooking. WHO IS YOUR DREAM DINNER PARTY GUEST? President Barack Obama, because he’d be cool to dine with. He seems laid back, but I think the conversation would get real and off the cuff if it wasn’t on camera. The other person, who is no longer living, would be Muhammad Ali. He was such a bold person and had a forceful personality. He was very in tune with everyday life, and his perspectives on life, American culture, and African American culture were very raw and uncut.

Greg Gatlin Owner, Gatlin’s Fins & Feathers and Gatlin’s BBQ.

Photo Credit: Lindsey Cooper CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

Max's Wine Dive Beef Short Ribs. Photo Credit: Becca Wright

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE AND HAS IT CHANGED OVER THE YEARS? I like to create dishes that I crave or am curious about. My cooking style uses mainly Italian & French flavors and techniques that are driven by elements of Mexican and Latin ingredients. I believe what has changed or evolved is that my technique and execution are more refined, but that comes with kitchen experience. I try not to over-manipulate the process and just use great ingredients to make the dish visually appealing and delicious for our guests to enjoy. HOW DO YOU STAY INSPIRED TO KEEP CREATING IMAGINATIVE DISHES? To constantly cook and taste. The moment of discovery takes place in the middle of executing the dish. Then, I repeat and refine. WHAT IS NEXT FOR YOU? Continue to develop my craft and mentor/inspire the younger chefs in the business. WHAT ARE YOUR FAVORITE SEASONAL INGREDIENTS FOR EACH SEASON: SPRING/SUMMER/FALL/WINTER • artichokes in the spring • peaches and heirloom tomatoes in the summer • parsnips & sweet potatoes in the fall • winter squash such as acorn and butternut WHAT IS YOUR FAVORITE HOUSTON RESTAURANT? So many great ones, it’s hard to decide. I usually go out for ceviche, sushi or Vietnamese WHO IS YOUR DREAM DINNER PARTY GUEST? My wife Michele, she’s my biggest fan and inspiration.

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Beto Gutierrez Corporate Executive Chef of LASCO Enterprises - Max's Wine Dive and Boiler House in San Antonio.

Photo Credit: Becca Wright OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

ARTICLE BY GABI DE LA ROSA

WILL TRAVEL FOR FOOD Tucked away on Texas’ high plains is a fine dining experience worthy of all the accolades it has received in the mere two years since it opened its doors. The Nicollet, brainchild of Chef Finn Walter, focuses on cuisine native to the area. Born and raised in Lubbock, Walter uses cooking techniques he learned while working in Paris, Austin, Napa Valley and Santa Fe.

The Nicolette, a James Beard Award semifinalist, features indoor and outdoor dining with a private outdoor greenhouse for larger events. The ambiance is simple, refined and rustic. Guests can order from the Chef's tasting menu, which changes weekly and is one of the only tasting menus in this part of the state. Water's wine, cocktails and non-alcoholic selections pair wonderfully with each carefully crafted dish making his restaurant a true destination for not only West Texas but the entire state. N I COLETTRESTAURA NT.COM

T R AV E L J OU R N A L | FOOD + BE VE RAGE

Beef cheek “brisket” with black truffle, nuka pickles and aligot potatoes. Photo Credit Hayden Spears.

Photo Credit Alexandra Joplin.

Pasta. Photo Credit Hayden Spears.

The Nicolette Private Dining Greenhouse. Photo Credit Melinda Harvey. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

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WHERE TO EAT & DRINK NOW For those of us who love to eat, Houston cuisine is everything. Dining out in our city is about celebrating immigrant culture and tasting the story of someone's childhood painstakingly recreated on a plate. Houston proudly shapes the food culture of Texas, offering everything from fine dining and gastronomy to street tacos, dim sum and every pastry imaginable. There are entire magazines, websites and podcasts dedicated to the richness of Houston's cuisine. Still, we hope the following pages inspire you to devour and imbibe your way to the far corners of the city, savoring everything along the way.

ARTICLE BY GABI DE LA ROSA

WHERE TO FIND THE BEST OF HOUSTON’S EVER-EVOLVING DINING SCENE RIGHT NOW.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

March Restaurant, Balearic Islands: Sepia - Squid Ink, Salsa Juvert, Farro. Photo Credit Zach Horst.

Houston's fine dining darling, MARCH Restaurant, released its fall/winter menu in September. The menu explores the islands of the Mediterranean along with their distinct flavors and traditions. Guests can look forward to delicious food from Sicily and the Greek Islands, as well as Mediterranean wines which perfectly encapsulate the dining experience. marchrestaurant.com

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Sugar Factory Express, Milkshakes. Courtesy of Sugar Factory Express.

Big Horn BBQ, Smoked Brisket Burger. Photo Credit Becca Wright.

Lulu's, Carbonara. Photo Credit Kirsten Gilliam.

Roots Wine Bar, Market Fish. Photo Credit Michael Anthony.

TOP RIGHT: Lulu's in River Oaks, located only a few doors down from legendary Tex-Mex eatery Armandos, has quickly become a local favorite. Already beloved at its original location in Round Top, Lulu's features European comfort food heavily inspired by Executive Chef Jose Monterrosa's Italian training. lulustx.com TOP LEFT: Fans of Sugar Factory will be excited about the opening of a Sugar Factory Express in the Houston Galleria this fall. Guests will be able to experience the ever-popular smoking goblets, colorful entrees and over-the-top desserts in the vibrant, family-friendly destination. sugarfactoryexpress.com BOTTOM RIGHT: The perfect place for a pre or post-theater outing, Roots Wine Bar is located just ten minutes outside Houston's Theatre District. One of Houston's only self-serve wine concepts has reimagined the wine tasting experience through its rotating collection of 56 wines available via fully automated wine dispensing machines. Roots is also known for its tasty menu characterized as seasonally driven, farm-to-table New American cuisine. rootshtx.com BOTTOM LEFT: Big Horn BBQ's massive menu of burgers, freshly cooked bbq and loaded baked potatoes are worth the drive. Serving up everything from overstuffed breakfast tacos to their famous tea and lemonade by the gallon - there is something for everyone at this Texas BBQ hot spot. bighorn-bbq.com

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

With over 20 years of experience in the restaurant industry, Michael Collins, owner of The Fish in Midtown, opened Sushi on Post Oak in March. Nicknamed SoPo, guests can look forward to fresh sushi in a casual neighborhood environment. sopohouston.com

Sushi on Post Oak, Eighth Wonder. Photo Credit Al Torres

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Galleria eatery, The Warwick, recently began lunch service giving patrons more time to enjoy their American fare with a southern twist. Highlights include Warwick Cheddar Burger, Shrimp Po'Boy, Cajun Pasta and Cobb Salad. warwickhouston.com Georgia James, Viet-Cajun Roasted Oysters. Photo Credit Duc Hoang.

Georgia James made its Regent Square debut in July, and fans of the famed Underbelly Hospitality restaurant can't get enough. The menu pays homage to Houston's diverse culinary scene and the restaurant sources ingredients from local farmers and ranchers, making for a delicious meal in a gorgeous setting. georgiajamessteak.com

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

The Warwick, Smoked Ribs. Photo Credit. Jenn Duncan.

Located in Market at Houston Heights, Kin Dee serves authentic scratch-made Thai dishes using high-quality and often hard-to-source ingredients. Guests will be transported to Thailand not only by the food but by the authentic ambiance in everything from the dishware to the decor. kindeethaicuisine.com

Kin Dee, Shrimp Panang Curry. Photo courtesy of Kin Dee.

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Rapper and entrepreneur Bun B and chef Mike Pham worked together to create “The Best Burger in America.” The duo won top honors at the Good Morning America “United States of Burger” competition in July. Fans wanting to get their hands on a Trill Burger should follow along on social media for pop-up announcements or wait for a brick and mortar location - plans for a permanent location are in the works. @trillburgers

Bun B, of Trill Burgers. Photo Credit Becca Wright.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Phat Eatery, House Dim Sum. Photo Credit Dragana Harris.

Owned by 2022 James Beard Awards Semifinalist Alex Au-Yeung, Phat Eatery is known for its casual environment and tasty Malaysian street food. The menu offers Southeast Asian specialties including dim sum platters and award winning beef rendang, sizzling egg tofu and stir fried noodles. phateatery.com

il Bracco. Photo Courtesy of il Bracco.

The Italian-inspired neighborhood restaurant and bar, Il Bracco, recently opened on the corner of Post Oak and San Felipe in the former California Pizza Kitchen location. The restaurant is open for lunch and dinner and offers a fresh take on classic Italian dishes with fresh homemade pastas, breads, and desserts. Whole fish is fileted, and USDA Prime steaks are butchered in-house daily. Ilbraccorestaurant.com

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Wild Oats Restaurant, Chicken Fried Steak. Photo Credit Claudia Casabarian.

Wild Oats opened an indoor/outdoor outpost in the Heights as part of the Houston Farmer's Market multi-million dollar renovation. Chef Nick Venado's menu is full of everything that makes Texas great - Mexican, Tex-Mex, Southern and German flavors are all represented. Texas cocktails and mouth-watering desserts are also part of the casual dining experience. wildoatshouston.com

El Venado, one of Houston's newest bars, offers traditional Mexican cocktails focusing on tequila and mezcal. Guests can enjoy various street-style tacos, tostadas, nachos, sopes and elote indoors or al fresco at this Washington Avenue restaurant. elvenado.bar

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

El Vendado, Fresh Ceviche. Photo Credit Jenn Duncan.

Warehouse 72, Charred Octopus. Photo Credit Julie Soefer.

When Houston favorite Spaghetti Warehouse flooded in Hurricane Harvey they were determined to make it back into the Houston food scene. In 2019, the restaurant reopened with a new name and a whole new outlook. With Executive Chef Jaime Salazar at the helm. Warehouse 72, located in the Marq-E Entertainment Center, is an upscale restaurant with plush banquets, beautiful decor and fantastic large-scale art. House-made mozzarella, handcrafted pizzas, Grilled Gulf Oysters and Mediterranean Grilled Octopus are just a few of the menu highlights. Diners can also enjoy the restaurant’s robust wine list and craft cocktails which rotate on a seasonal basis. warehouse72.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E M O R I A L

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area. O C TOBE R 4 T H- 9 T H

O C TOBE R 1 4 T H

Memorial Hermann Broadway at the Hobby Center Presents Hadestown

H OBBY CEN TER FOR THE PERF O R MI NG A RTS , 8 0 0 B AG BY ST R E E T | 7 :30 P M This mesmerizing show weaves together two mythic tales - that of young dreamers Orpheus and Eurydice, and that of King Hades and his wife Persephone - as it invites the audience on a hell-raising journey to the underworld and back. Performed by a vibrant ensemble of actors, dancers and singers, this haunting and hopeful theatrical experience is something to see. houston.broadway.com

Houston Symphony Presents Hocus Pocus Pops

CYN THIA WOODS MITCHELL PAV I L I O N, 20 0 5 L A K E R O B B I NS DR I V E | 7 :30 P M Hocus Pocus Pops is the Houston Symphony's annual gathering of ghouls and gals which marks the start of the spookiest season. This free show is highly anticipated each year. The highlight of the night is the Goblin Parade, when hundreds of costumed kids prance and dance across The Pavilion’s Main Stage while the Symphony accompanies the kids with yet another grandly terrifying tune. ticketmaster.com O C TO BE R 2 7 T H

Arnaldo Richards’ Picos Presents Curated x Picos

ARN ALDO R ICHAR DS ' PICOS , 36 0 1 K I R BY DR I V E | 6 :0 0 P M As part of Arnaldo Richards’ Picos' monthly dinner series, Curated x Picos showcases the richness of Mexican culture by highlighting one seasonal ingredient on the last Thursday of every month. Two seatings are available, at 6 pm and 8:30 pm, accommodating up to 40 guests in the restaurant’s intimate private tequila room. The dinner series also includes optional cocktail pairings. $85 per person. RSVP at picos.net O C TO BE R 2 8T HNOVE M BE R 6T H

Luck Presents: Lucktoberfest

LUCK R AN CH, 1100 BEE CREEK R D. S P I C E WO O D, T X 7 8 6 6 9 | 5 :0 0 P M Luck Presents will host the inaugural Lucktoberfest, a 10-day community celebration of Texas. More than 20,000 guests will come together for diverse and unique music, food, and artisan experiences fusing the cultural patchwork of everything every Texan holds dear. Each night of Lucktoberfest will be anchored by a specific theme, with headliners and activities for all. Check the website for the calendar of events. tixr.com

CONTINUED >

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O C TOBE R 2 8T H

Houston SPCA Howl-O-Ween Ball

H O U STO N SPCA EQUIN E RESCU E ARE NA, 7007 OLD KAT Y ROAD | 6:30 PM Zane Carruth and Cheryl Byington will serve as the 2022 Ball Co-Chairs for the Houston SPCA’s Howl-OWeen Ball, one of the city’s premier fundraising events for animals in need. Attire will be elegant Halloween costume, cocktail or black tie optional. The evening begins with a cocktail reception, followed by a dinner, performances by TUTS students, an auction, Paws-Up followed by an After Party. houstonspca.org O C TOBE R 3 1 ST

Houston Junior Woman's Club Presents Holiday Happening 2022

ROYAL SONESTA HOTEL, 2222 WEST LOOP SOUTH | 10:00 AM Emceed by Frank Billingsley, this annual fundraising event benefits the Bayou Bend Collection and Gardens, MFAH, Ronald McDonald House Houston, Texas Children’s Hospital Cancer and Hematology Centers, and other select children’s charities. Enjoy a Fashion Show by Elizabeth Anthony, a Live Auction, Silent Auction, Big Board, and a Holiday Market. Fashion show by Elizabeth Anthony. Contact Nina Lambright at (713) 906-3318 for tickets and tables.

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ARTICLE BY MEMORIAL LIFESTYLE STAFF PHOTOGRAPHY PROVIDED BY WATERCOLOR ART SOCIETY - HOUSTON

ARTISTIC EXCELLENCE

Watercolor Art Society - Houston is sustaining the vitality of water media art to the public with the Annual Members Exhibit.

Most of us remember the flat tin box containing little squares of watercolor paint that was always part of our standard school supplies. Perhaps because of this, many today think watercolor painting is mostly a pastime for children. But painters like Hopper, Homer, Wyeth, Cezanne, and Van Gogh didn’t think so. For hundreds of years some of the greatest names in painting employed watercolor as a serious medium for artistic expression. In 2014 Houston’s MFA presented an exhibition consisting exclusively of watercolors by John Singer Sargent. These exhibits demonstrate the vitality of watercolor expression and acceptance of watercolor as a major medium for making art. Fifty-seven years ago the Watercolor Art Society Houston (WAS-H) came into existence when a small group of watercolor enthusiasts began meeting to share ideas, promote the value of watercolor painting, and most of all . . . encourage one another to make art. Desiring to take this passion to the public, WAS-H created the Annual Members Exhibit which showcases the work of members selected by juries of some of the most respected painters in the country. Every October since 1970, WAS-H has assembled this exhibition and made it available free of charge to the public. While presenting an exceptional collection of paintings, the exhibit also provides a forum

A RT IST ’S PA LE T T E | ARTS + CULTURE

for local talent to learn from other artists and be encouraged to continue their artistic pursuits. The Annual Members Exhibits have also serves to expand WAS-H membership, which now includes artists from around the state and the nation. For many years WAS-H met in borrowed space, always searching for large public venues to present exhibitions. But fourteen years ago, WAS-H constructed its own building and today it is one of only three such organizations in the country to possess its own home. Located in Houston’s Museum District, the facility is complete with galleries, classrooms, and a library. While WASH is a not-for-profit organization, the art made by its members and exhibited in the gallery is for sale. Along with the Annual Members Exhibit, WAS-H has smaller thematic monthly exhibits. It also offers a yearly schedule of demonstrations, classes, and workshops for people of all ages and stages. The gallery is open from Tuesday through Saturday and free to anyone - and membership is available to anyone interested in the art of watercolor painting whether you are a serious painter or simply someone who enjoys watercolor painting as art. watercolorhouston.org

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Compass is a licensed real estate broker. All material is intended for informational purposes only and is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description or measurements (including square footage). This is not intended to solicit property already listed. No ﬁnancial or legal advice provided. Equal Housing Opportunity. Photos may be virtually staged or digitally enhanced and may not reﬂect actual property conditions.