Husband-and-wife duo, Thy and Matthew Mitchell, built Traveler’s Collective on one simple belief: the best way to experience the world is through food and drink. From their travels to your table, their concepts invite Houstonians to savor global flavors and celebrate life’s moments—without having to leave the city.
At Traveler’s Table, guests embark on a culinary journey through international dishes and craft cocktails. From intimate private dinners to lively group gatherings, it has become a go-to destination for those seeking an elevated dining experience. Meanwhile, Traveler’s Cart, the more casual sibling, makes entertaining effortless with a robust catering program, delivering globally-inspired menus that bring the experience straight to you.
This holiday season, whether you’re planning an intimate dinner, a festive group celebration, or a catered event at home, Traveler’s Table and Traveler’s Cart deliver the magic of travel to every table.
Start planning your celebration today and let us take you on a journey around the world!
For large party bookings, please contact our events manager: morgan@travelerstable.com
Energy Realty is Houston’s trusted leader in relocation, offering tailored services to families, professionals, and corporations. With multilingual experts guiding every step, we ensure that your transition is smooth, stress-free, and truly exceptional. From finding the perfect home to integrating into a new community, we bring the energy you need to start your next chapter.
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Let's Eat, Houston!
It is finally time for one of my favorite issues of the year. Our annual foodie issue is one of the most highly anticipated, and I am excited to share it with you. Houston truly is a food lover's paradise, and no matter the type of cuisine or price point you are looking for, the city has a dish that fits. I feel fortunate to explore many of Houston's newest restaurants, and I rarely find one that I don't want to go back to again and again.
Since we eat with our eyes first, I wanted to introduce you to some of Houston's most talented food photographers. Their work captures dishes in ways that make you want to reach through the page. As you flip through their photos, I hope you discover new restaurants to add to your must-try list.
This issue also gives us the chance to reflect on a milestone. It has been one year since Texas hosted its first Michelin awards ceremony, and I wanted to check in with some of the chefs who received recognition. In One Year With Michelin , they share how the award has shaped their work and their restaurants.
Seafood has always been part of Houston's story, and this month we highlight restaurants that showcase the best of the Gulf Coast. You will also find Better Together, an article about Belong Kitchen and the chefs partnering with them to make an impact in our community.
I invite you to dive into this issue, discover something new, and maybe even plan your next meal. Drop me a line - I would love to hear which restaurant you think I should feature next!
Jennifer Kahlden | jennifer.kahlden@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Arielle Alston | arielle.alston@citylifestyle.com
SALES SUPPORT COORDINATOR
Savannah Schakett
INTERN
Antonio De la Rosa
CONTRIBUTING WRITERS
Diane Cowen, Allyson Straczek
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Antanette Ray
QUALITY CONTROL SPECIALIST Marina Campbell
Learn how to start your own publication at citylifestyle.com/franchise.
Where eminence meets exclusivity.
For more than 85 years, it’s been our privilege to assist the most prominent members of Houston society in establishing their legacies to become part of our city’s extraordinary heritage. Only at Geo. H. Lewis & Sons can you create a remarkable final tribute that exemplifies your place in Houston’s history, guaranteed.
inside the issue
Tasty Trends & Savory Secrets:
Houston Dining Guide
Chefs
From Bayou to Bowl
Houston’s
One Year With Michelin
One
city scene
WHERE
NEIGHBORS CAN SEE AND BE SEEN
Want to be seen in the magazine?
1: Henry Bragg, Julia Bragg, Laura Denson Glauser, Laurence Bragg at The Graduate launch party. 2: Heather Shepherd, Laura Denson Glauser, Brittany Rose Wetterer at The Graduate launch party. 3: Chef Troy Guard and Chef Tristen Epps at TAG meets Top Chef fundraising dinner. 4: Chef Troy Guard mingling with guests at TAG meets Top Chef fundraising dinner. 5: Matthew and Thy Mitchell at Houston Restaurant Weeks opening party. 6: Courtney Zavala and Francyne Davis Jacobs at Houston Restaurant Weeks opening party. 7: Ben Berg, Katie Stone, and Arthur Mooridian at Houston Restaurant Weeks opening party.
JULIANA WORKMAN
JULIANA WORKMAN
JOHNNY THAN
CHARLES DANTE
CHARLES DANTE
JOHNNY THAN
JOHNNY
Handies Douzo Now Open in Spring Branch
Handies Douzo, named after the food it serves and the Japanese phrase for ‘here you are,’ specializes in a chefdriven menu of hand rolls, sashimi, and crudos. The concept was born when chefs Patrick Pham and Daniel Lee were inspired by the late-night hand rolls Chef Patrick made for his team after service. The new 26-seat Spring Branch outpost will continue the brand’s mission of creating fresh, high-quality sushi in a casual yet elevated setting.
Photography by Studio Rivera
Liberty Kitchen Expands with New Rice Village Location
Culinary Khancepts is excited to announce the expansion of its beloved Liberty Kitchen & Oysterette brand with a third location opening this fall in Rice Village. Known for its Gulf Coast-inspired cuisine, fresh seafood, and lively social atmosphere, Liberty Kitchen has become a neighborhood favorite at its River Oaks and Memorial locations. The new Rice Village outpost will deliver the same signature menu and all-day dining format.
by Laura Loreman
Perry’s Introduces Petite Bar Plates
Perry’s Steakhouse is introducing Petite Plates — a new menu designed for flexibility, variety, and lighter latenight fare, available exclusively in Bar 79 and on the patio. Guests can enjoy a faster-paced, multi-course experience or sample signature items à la carte, with a minimum of 3 selections per person. It’s an exciting addition that complements Perry’s reputation for fine dining while meeting modern guests where they are.
Photography
Photography by Perry’s Steakhouse & Grille
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Using cutting-edge breast screenings, such as 3D mammograms, to detect even the smallest lumps with accuracy, our breast experts have decades of experience and are all here to support you.
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Tasty Trends & Savory Secrets: A Houston Dining Guide
CHEFS AND RESTAURATEURS REVEAL THEIR TOP PICKS FOR THE SEASON IN THIS HOUSTON DINING GUIDE.
ARTICLE BY ALLYSON STRACZEK
Photo by Sean Ranier
MaKiin invites guests on a journey through Thai flavors and traditions, no passport required. Owner, Lukkaew Srasrisuwan, encourages first-time diners to begin with the Appetizer Symphony, a shareable starter and tasty way to start the meal. From there, the Tom Yum soup, with lemongrass, kaffir lime, and roasted Thai chili pepper, is flavorful and fresh, while the Tom Kha galangal coconut soup is a non-spicy alternative.
Srasrisuwan suggests enjoying the meal family-style with jasmine and purple rice alongside slow-braised beef short ribs in Northern curry broth and golden turmeric
deep sea snapper served with Thai mignonette. Tamarindglazed Brussels sprouts and house-made coconut ice cream are delicious options to round out the experience.
Makiin’s regulars come back for dishes including the Majestic Ocean Medley, a glass noodle dish with scallop, lobster, calamari, and shrimp, or the Curry Carnival appetizer served with roti and three distinct curries.
“I built MaKiin with my passion to showcase Thai culture through food and artifacts,” says Srasrisuwan. This fall, the restaurant will introduce its first chef’s tasting menu, timed with MaKiin’s second anniversary.
Photo by Sean Ranier
Local Foods Group, co-owned by Benjy Levit and Dylan Murray, recently celebrated 30 years as a fixture on Houston’s hospitality scene. In September, Mayor Whitmire recognized the group’s contributions to the city’s restaurant community and its charitable work. Over the decades, Levit has consistently been willing to adjust concepts across the group’s portfolio, which includes Local Foods, Milton’s, Maximo, and Lee’s, to reflect Houston’s ever-changing dining preferences.
That adaptability was most recently showcased at Maximo, where Levit promoted 26-year-old Adrian Torres
to executive chef. Torres, who had worked at Maximo and its predecessor El Topo, as well as at Xochi and Belly of the Beast, reshaped the restaurant’s menu. With guidance from Local Foods Group’s culinary director Seth Siegel-Gardner, he introduced a tasting menu that highlights modern Mexican cuisine and masa-based dishes. The five-course menu, priced at $45 with an optional $30 beverage pairing, is offered daily during dinnertime as an alternative to the a-la-carte menu. On weekends, Torres shows off sweet and savory brunch creations alongside retail-priced bubbly.
Photo by Carla Gomez
Jonathan’s The Rub jonathanstherub.com
Guests love the open kitchens of Jonathan’s The Rub’s multiple locations, where they will be delighted by the kitchen’s execution of Jonathan Levine’s eclectic menu. A long-time favorite is the black and blue Filet Mignon, seasoned with the Rub’s signature blend of spicy, salty, sweet, and savory spices, and paired with a crisp Sancerre. Jonathan encourages patrons to follow their hearts when choosing their meals. Those looking for a hidden gem on the menu will enjoy the Cioppino, a fisherman’s stew unlike any other. This season, delicious peaches, strawberries, lettuce, and tomatoes flavor each dish to keep diners coming back for more.
Zanti Cucina Italiana
Zanti Cucina Italiana was born from a lifelong dream to not only open an Italian restaurant but to create a welcoming space that brings food, people, and community together. Both locations in The Woodlands and River Oaks focus on authentic Italian hospitality, high-quality ingredients, and the belief that dining is an experience that connects guests, staff, purveyors, and the community. Handmade pastas, carefully sourced ingredients, and dishes that balance tradition with innovation delight new and repeat customers alike. Enjoy a full Italian meal - a Charcuterie Board, Neapolitan Pizza, Black Truffle Tagliolini, Braised Lamb Ossobuco, before finishing with the classic Tiramisu. Customers still love the Truffle & Cheese Ravioli, but try the Sea Salt Branzino, a hidden menu favorite among the staff.
Photo courtesy of Zanti Cucina Italiana
Photo by Lauren Holub
Upper Kirby Bistro
fivecentralhouston.com
Locally owned and operated by Terry Williams and Tony Council, Upper Kirby Bistro is a dining experience where guests can enjoy a full-service restaurant, catch live performances in the music venue, sip handcrafted cocktails and tequila, relax in an intimate wine room, or unwind in the luxurious cigar lounge. First-time visitors will love the Oxtail Empanadas, Fannie Mae Fried Chicken, and Lemon Tres Leches. Smoked to perfection, the restaurant’s current seasonal dish is the Smoked Turkey Leg that combines savory, spiced dirty rice and collard greens with a falloff-the-bone turkey. Diners love sipping on The Berry Lit Cocktail during dining and live music.
Love Croissants
Owner Omar Pereney believes that croissants are the ultimate love language – indulgent, comforting, and luxurious. Made layer by layer with care and patience at Love Croissants, guests can enjoy the Texas-sized croissants with family and friends. With crisp layers on the outside and tender filling on the inside, a popular choice is the twice-baked Almond & Cardamom Croissant. It’s rich and buttery like a classic almond croissant with a soft, almond cream inside. With a second location in The Heights coming soon, customers will have more chances to enjoy the savory and sweet croissants and puff pastry pies made with passion at Love Croissants.
Photo by Gonzalo Picón
Photo by Popmenu
Events
www.elanevents.net
Nikki Élan, founder and creative director of Élan Events, has 35 years of catering experience in Houston, including several Italian food locations. Over time, she has reduced restaurant locations and expanded into luxury event planning. Élan Events enables clients to enjoy complete event experiences that include fullscale, high-quality international cuisine and artistic lighting and décor. In homes, offices, and venues, Élan Events can recreate the elegance of fine dining and global culinary experiences with artfully presented selections, custom-designed décor, and professional service. Clients enjoy beef and chicken skewers in tomato sauce, truffle-infused mushroom risotto, or caviar with perfectly crafted beverage selections.
Russo’s New York Pizzeria Italian Restaurant
5727 Westheimer, 77057
At Russo’s, first-time guests are encouraged to start with the large Mulberry pizza, topped with fresh ground beef, sausage, pepperoni, Canadian bacon, house-made pizza sauce, and Wisconsin mozzarella cheese.
Regulars of the pizza hot-spot come back for several menu favorites, including lasagna, spaghetti with meatballs, fettuccine Alfredo, meat lover’s pizza, pizza by the slice, and homemade bread. Russo’s offers daily lunch specials starting at $10, weekday happy hour with small plates for $8, and free delivery. Truffle mushroom pasta with Romano cheese and arugula is one of the newest dishes on the menu and is already a crowd favorite. “We make our pasta, dough, and mozzarella fresh every day,” says owner Anthony Russo.
Photo by Roshy Photography
Photo courtesy of Russo’s New York Pizzeria Italian Restaurant
STYLISH HOSPITALITY
Gin Braverman’s innovative design taps into all of the senses.
ARTICLE BY DIANE COWEN PHOTOGRAPHY BY LEONID FURMANSKY
When upscale Asian steakhouse Haii Keii opened in the Upper Kirby District earlier this year, guests uttered fawned over its interior design before even sampling its luscious food and drinks.
A sculptural bonsai tree hovers over the bar at Haii Keii.
“I always wanted to work in design. It was a journey, and I couldn’t ignore that it was what I needed to do, and it developed into a career and a passion.”
Those interiors are the work of hospitality visionary Gin Braverman, founder of Gin Design Group and the October honoree of the Houston Design District’s Leaders In Design program.
While her firm has done some residential work, her name is attached to some of the city’s most exciting hospitality destinations, including David Cordua’s The Lymbar, ChopnBlok, Makiin and Jun. All of these restaurants – many award winning -have been noted for their innovative interiors as well as their delicious food.
“It sounds so basic, but ‘immersive design’ considers all of the senses,” said Gin, who lived in New York’s Catskills before her family moved to Houston. “You dial in to what your client is trying to bring to the world, and then translate that through as many
mediums as possible. It’s consideration for all of the sensory components.”
Gin studied history at the University of Texas, then moved back to New York where she worked as an off-camera designer for an HGTV show. For a year and a half she lived in Taiwan, a place that influenced her style.
“I always wanted to work in design,” she said. “It was a journey, and I couldn’t ignore that it was what I needed to do, and it developed into a career and a passion.”
Current projects include 5570, a 30,000-squarefoot private wine club based in Dallas that’s expanding to Houston, and Kirkwood, a restaurant being launched in the Energy Corridor by businessman Mac Haik.
David Cordua's The Lymbar restaurant is drenched in rich materials and colors.
Seafood has officially claimed its place at the head of the table in Houston. That might sound like a given for a city sitting mere miles from the Gulf coastline, but for years, the spotlight was on Texans' favorite protein: beef. Steaks reigned supreme while the bounty of the Gulf played a supporting role.
Gatlin’s Fins & Feathers
As the chef and pitmaster behind Gatlin’s BBQ and Gatlin’s Fins & Feathers, Greg Gatlin has long been a fixture of Houston’s culinary scene, known for his classic Southern barbecue and community-driven approach. The chef recently competed on season six of The Food Network’s BBQ Brawl, where he flexed his Houston showmanship against pitmasters from all over the country.
Gatlin's Fins & Feathers. Blackened catfish. Photo by Becca Wright
GATLINSFINSANDFEATHERS.COM
Crawfish Cafe
Guests may hit up one of the locations of this popular restaurant for their crawfish bathed in tangy sauces, but they stay for the seafood. Crawfish Cafe has a menu full of tasty options, including redfish, oyster nachos, crawfish cheese bread, chargrilled blue crab, and so much more.
Crawfish Cafe, Blackened Redfish with Lemon Butter Crawfish & Grits. Photo by Marie Elgamal
Credence, Hearth Roasted Whole Fish. Photo courtesy of Credence
Liberty Kitchen & Oysterette, Texas Red Fish on the Half Shell. Photo by Culinary Khancepts
Tides are turning. Menus all over town highlight Gulf shrimp, oysters, snapper, and redfish. There's no need for seafood to be flown halfway around the world. Texas fishermen are bringing in the day's catch and sending it straight to local kitchens. The result is fresh flavor, a smaller carbon footprint, and a lot more coastal character on the plate.
Fresh seafood wins on taste alone. Pulled from the water and served within days, it keeps its natural juiciness and delicate texture. Freezing can disrupt the structure of fish
and shellfish, draining moisture and leaving a rubbery bite once thawed. Fresh Gulf catch stays firm, flavorful, and full of nutrients, including protein, omega-3 fatty acids, vitamins, and minerals.
From fiery Cajun crawfish boils to buttery, melt-in-themouth snapper, Houston chefs are celebrating the Gulf's range. The city's seafood scene is no longer an afterthought; it's a main act. When the water's this close, the flavor should be too.
Goode Co. Seafood
A Houston institution, Goode Company Seafood has been serving up fresh favorites for decades. Their Campechana, a seafood cocktail featuring shrimp, crab meat, and a special blend of pico de gallo, is a signature item and has even been featured in “100 Things You Simply Must Eat Before You Die” by Garden & Gun.
GOODECOMPANYSEAFOOD.COM
Treebeards
Houstonians have been feasting on Treebeards’ Southern-style food for nearly 50 years. With four locations, it is easy to get a plate of delicious classics, including shrimp étouffée, Treebeards’ jambalaya, or seafood gumbo. Don’t forget their popular dessert offerings, including carrot cake and bread pudding with whiskey sauce.
Treebeards, Fried Catfish with shrimp etouffee. Photo by Becca Wright
Goode Co. Seafood, Campechana de Mariscos. Photo courtesy of Goode Co. Seafood
Premium Restoration and Remodeling
One year after earning Michelin recognition, chefs share how the award shaped their craft and careers in unexpected ways.
ARTICLE BY GABI DE LA ROSA
One Year With Michelin
Photo by Zach Hilty / BFA.com for
LATE AUGUST
Michelin Recommended
Late August was recognized with a Recommended designation at the November 2024 Michelin awards. Known for a thoughtful approach to curating their menu, the restaurant celebrates culture, flavor, and sustainability. Chris Williams, chef, restaurateur, and co-owner of Lucille’s Hospitality Group, reflects on what the honor has meant for their restaurant and team.
“In the two weeks after the announcement, we saw a 20 percent increase in reservations,” says Williams. “It also made us more deliberate in utilizing and showcasing ingredients from our farm.”
Their non-profit, Lucille’s 1913, operates the farm that supplies much of the restaurant’s produce. “When we learned more about the green star and its focus on farm-to-table, we realized we are already primed for that,” he says. “We wanted to be intentional about showcasing our work.”
One of the lasting impacts of winning the recognition has been in their approach to how they do business. “It changed the way we consider what is possible in the restaurant and how we want to present to our core audience,” he says. “We have been quietly planning a significant change to the restaurant. We will continue to be deliberate in our storytelling through our dishes and plan to add a tasting menu soon.”
Williams notes that Late August was the only Black-owned restaurant in Texas to receive the honor and says expectations come from within. “The pressure is more self-inflicted,” says Williams. “We have a strong, loyal customer base and want to be as consistent as possible for our supporters.”
For Williams and the Late August team, the Michelin nod was a surprise, especially because it came less than a year after opening. “But what truly defines success is continuing to have the support of our customers in one of the most competitive restaurant cities in the country.”
lateaugusthtx.com
Chris Williams at the 2024 Michelin awards ceremony.
Late August, Fried 1/2 Chicken with hot honey. Photo by Rebekah Flores
LE JARDINIER
Michelin Star
Le Jardinier at the Museum of Fine Arts, Houston, earned a Michelin Star in 2024. Executive chef Felipe Botero reflects on the year since the announcement and what it has meant for the restaurant and its team.
According to Botero, earning a Michelin star brought a natural amount of added stress, but he says the team was ready. “What keeps us grounded is our focus on the guest experience. We manage by returning to what drives us: delivering excellence every single day.”
The restaurant is part of The Bastion Collection, which Botero says carries “a high standard of culinary excellence that we’re proud to uphold.” The recognition also motivated everyone at Le Jardinier “to keep evolving and continue pushing the boundaries of culinary innovation.”
“We’ve been very fortunate that Le Jardinier has been so well-received by the Houston community since opening in 2021,” Botero said. “In the days leading up to and immediately following the Michelin star announcement, we did see a noticeable increase in foot traffic. That momentum has remained steady, and we’ve been grateful for the consistent support over the past year.”
For Botero, one of the most rewarding impacts has been welcoming first-time guests. “Introducing our food to new audiences and watching their reactions has been one of the main highlights of the past year,” he said.
At Le Jardinier, achievement is measured in guest satisfaction. “It’s more than just great food. It’s about listening to feedback and continuing to evolve,” said Botero. “When guests leave feeling seen, satisfied, and inspired, that’s when we know we’ve done our job.”
lejardinier-houston.com
L'Art du Rouge, Culinary Canvas Series. Photo courtesy of Le Jardinier.
Thurston Woods, Tiffani Gkaris, Felipe Botero, Alain Verzeroli, and Deleon Pinto. Photo courtesy of Le Jardinier.
STEVEN MCDONALD FOR PAPPAS BROS. STEAKHOUSE Michelin Sommelier Award
Steven McDonald, Master Sommelier and Wine Director at Pappas Bros. Steakhouses, received the Michelin Guide’s Sommelier Award during Michelin’s inaugural year in Texas. The honor recognized his extensive knowledge and expertise in overseeing the wine programs for the restaurant’s three locations, each with its own massive list. The largest offers around 6,000 selections, followed by lists of approximately 4,500 and 3,500 bottles per restaurant.
“I was personally over the moon, and my email inbox was going crazy with messages of congratulations,” McDonald said, recalling the days following the announcement. “Guests who are connected to the wine and food scene were very excited for us.”
A year later, McDonald said the recognition continues to have an impact. “It helps put our restaurant and our wine program on a list with the best on the planet. We have guests visiting from all over the world who have seen the recognition and get to experience us for the first time.”
Despite the award, the team has not made intentional changes to their operations. “We feel that sticking to our standards and the elements that make us timeless and classic is what garnered the recognition,” McDonald said. The staff, however, feels more motivated than ever to maintain the highest standards of service and hospitality.
McDonald says the team at Pappas Bros. Steakhouse is already accustomed to the high stakes atmosphere that comes with working in a sought-after restaurant. “Even before the recognition, we were consistently looking for ways to get better. Executing with excellence is like a muscle that you train to get stronger a little bit at a time.”
pappasbros.com
Photo courtesy of Pappas Restaurants
Photo courtesy of Pappas Restaurants
GOODNIGHT HOSPITALITY
March, Michelin Star Rosie Cannonball, Bib Gourmand
Goodnight Hospitality has built a collection of restaurants in Montrose that draw diners back again and again. Its concepts include The Marigold Club, Montrose Cheese and Wine, Michelinstarred March, and Rosie Cannonball, which earned a Bib Gourmand. CEO and partner June Rodil, MS, and chef and partner Felipe Riccio work together to ensure each restaurant continues to evolve while staying connected to the city.
The day the Michelin announcement was made, Riccio says reservations for both March and Rosie Cannonball increased immediately and have remained strong. “We’re fortunate that this wasn’t just a fleeting moment; the attention has translated into sustained enthusiasm for what we do,” he says.
At March, menu changes are part of the DNA, with a new menu every six months based on a deep dive into a region of the Mediterranean. Rosie Cannonball continues to refine the idea of what a casual neighborhood restaurant can be, elevating the everyday while remaining approachable. Rodil adds that seeing Rosie so connected to the community is deeply rewarding.
The spotlight from Michelin has drawn more talent, even from outside the country. With it comes more focus on performing at the highest level, Riccio admits, but says their approach is to support each other, keep the work fun, and focus on getting better every day. Rodil says the recognition has strengthened the team’s confidence and performance.
The recognition, they agree, has had lasting effects. Riccio says the recognition of their teams’ efforts has had a cumulative effect on their sense of pride. Rodil says the award has helped with new connections through the Michelin network, which have led to collaborations and events with other restaurants.
When asked how they define success one year later, Riccio answers simply: “By happy guests and employees. Always.”
goodnighthospitality.com
Felipe Riccio and June Rodil. Photo by Zach Hilty / BFA.com for The MICHELIN Guide
March, Escalivada. Photo by Zach Horst
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Will Travel For Food
CELEBRATE HILL COUNTRY FLAVORS, FINE WINES, AND LIVE MUSIC.
ARTICLE BY GABI DE LA ROSA | PHOTOGRAPHY COURTESY FREDERICKSBURG FOOD & WINE FESTIVAL
Fredericksburg Food & Wine Festival
The Fredericksburg Food & Wine Festival runs from October 21st through 26th and offers a fantastic opportunity to sample many of the Texas Hill Country’s best food and wine all in one place. The festival provides a variety of ticket options, from individual event passes to badges that grant access to multiple experiences, including VIP privileges and all-access to the week’s events.
Highlights throughout the week include The Vineyard Table, honoring women in wine, and Opening Night at the Albert Hotel, featuring live music, culinary demos, and wine tastings. Attendees can enjoy the Tacos & Tequila day party and the Texas Black Tie Barbecue, both showcasing regional flavors and pairings. The Texas Wine Auction Barrel Auction offers premium barrel tastings and rare lots to bid on, benefiting Fredericksburg educational initiatives and the Street Dinner is a five-course feast by top Texas chefs under the stars on Austin Street.
The most highly anticipated part of the festival is The Grand Tasting, where guests explore more than 75 tastings from wineries, chefs, distilleries, and breweries alongside live music and artisan markets. The festival concludes with The Waterfront Brunch at Fischer & Wieser Farmstead, rounding out a whole week of culinary celebration. fbgfoodandwine.com
FREDERICKSBURG FOOD & WINE FESTIVAL
Giving Back to the Community
This year, the Fredericksburg Food & Wine Festival deepens its connection to the Hill Country community. Following recent catastrophic floods, a portion of the festival’s proceeds will support the Hill Country Hospitality Relief Fund. This fund provides aid to hospitality professionals across the region who were impacted by the disaster.
Fredericksburg Food & Wine Festival blends Texas flavors with live music.
Guests will enjoy a week full of flavor at the October 21–26 festival.
ARTICLE BY GABI DE LA ROSA
PICTURE PERFECT: HOUSTON’S BEST Food Photographers
HOUSTON’S TOP FOOD PHOTOGRAPHERS BRING FLAVOR TO LIFE, CAPTURING MOUTHWATERING MOMENTS THAT MAKE THE CITY’S DINING SCENE UNFORGETTABLE.
JENN DUNCAN
HOW DID YOU GET INTO FOOD PHOTOGRAPHY?
I’ve always done photography, but food became my focus when I lived in DC. People don’t often realize it’s a food hub, but moving there from Los Angeles, it felt like the next step. I was offered great jobs, and it became my main work. When I moved to Houston, I fit right in.
DO YOU STYLE THE FOOD YOURSELF OR WORK WITH A STYLIST?
I almost always style shoots myself using the chef’s plating. Chefs are artists too, and my role is to enhance what they’ve created. I’m open to working with other creatives and enjoy collaborating, sharing ideas, and talking shop.
WHAT GEAR OR TOOLS DO YOU SWEAR BY ON SET?
I’m a simple shooter and not overly tech-focused. I know how my equipment works and when to use it, but I can’t list model numbers off the top of my head. I especially love my telephoto lens for sharp close-ups.
HOW MANY SHOTS DOES IT TAKE YOU, ON AVERAGE, TO GET THE ONE PERFECT SHOT?
I can usually visualize the shot in my head, but I’m shutter-happy. Even if I get it on the first try, I keep shooting to capture all the light, angles, and variations the dish deserves.
WHAT IS SOMETHING MOST PEOPLE DON’T UNDERSTAND ABOUT FOOD PHOTOGRAPHY?
It takes a lot of work to make food look appetizing. I treat it as a still life, controlling every element of the environment. It’s different from portrait or atmosphere work, and getting great results comes from experience and attention to detail.
DO YOU GET TO EAT THE FOOD WHEN YOU’RE DONE?
Only if I’m offered. Often, food isn’t fully cooked for photos, but I’ve been lucky to taste many of the best dishes in the city.
jennduncanphoto.com
Photo by Julia Oldham
Traveler's Cart Karne
Squable
Indigo
Duck n Bao
Vibrant
Masala (cookbook)
“My first big opportunity was shooting Uchi’s media breakfast at Free Press Summer Fest in 2013. Within a couple of years, I was photographing fulltime and launched my business in 2016.”
KIRSTEN GILLIAM
HOW DID YOU GET INTO FOOD PHOTOGRAPHY?
I was part of Uchi’s opening team in 2012, and a co-worker who knew I did freelance photography offered to lend me a DSLR. I taught myself through YouTube videos and practiced at work—photographing chefs, specials, and team events. My first big opportunity was shooting Uchi’s media breakfast at Free Press Summer Fest in 2013. Within a couple of years, I was photographing full-time and launched my business in 2016.
WHAT IS YOUR CREATIVE PROCESS BEFORE A SHOOT?
I like having a shot list so I can plan the style and mood. I keep a folder on my phone with inspirational photos, tips, and posts, and I review it before and during shoots. I also take test shots at home using my own meals and drinks.
DO YOU STYLE THE FOOD YOURSELF OR WORK WITH A STYLIST?
I style the food myself. I’ll shoot whatever a chef gives me, but I clean edges, remove smudges, and make adjustments. I try to give each dish a different scene and personality. Often, a PR team member is on set to give feedback or serve as a hand model.
WHAT GEAR OR TOOLS DO YOU SWEAR BY ON SET?
Tweezers and a steamer. Steaming tablecloths and napkins makes them look professional, and tweezers help me adjust details without interrupting chefs or bartenders.
WHAT IS SOMETHING MOST PEOPLE DON’T UNDERSTAND ABOUT FOOD PHOTOGRAPHY?
Many think it’s easy, but it’s fast-paced and demanding. You have to work quickly through large shot lists, maneuver gear in busy restaurants, and adapt on the spot. Clients often need edits within days, so I’m in a constant cycle of shooting and editing.
kirstengilliamphotography.com
McDonald's Houston
Okto Mediterranean
Park House Houston Graffiti Raw
Coppa Osteria
Uchi Houston
Bayou & Bottle
“I am really fortunate to be a food photographer in Houston because this city is overflowing with talent.”
BECCA WRIGHT
HOW DID YOU GET INTO FOOD PHOTOGRAPHY?
Food has always been a big part of my life, and I have my parents to thank for that. We always had a home-cooked meal on the table growing up, and it always brought us together at the end of the day. At the University of Texas at Austin, I majored in journalism with a multimedia focus and learned photography, videography, and graphic design. I interned at My Table magazine in Houston, which led to a full-time role as associate editor. I wrote and edited stories, took photos, and handled design layout. I met publicists, chefs, and restaurateurs, and it became years of networking for my future freelance food photography business. I have now been shooting freelance for eight years.
WHAT IS YOUR CREATIVE PROCESS BEFORE A SHOOT?
I ask the client for inspiration photos or a mood board. It helps to see what they have in mind visually and to be sure I am the right fit for the job. I also stalk the restaurant’s social media to see their current content.
DO YOU STYLE THE FOOD YOURSELF OR WORK WITH A STYLIST?
I have never worked with a food stylist, so I guess you could say I style the food myself, but most of the credit goes to the chefs and cooks. I make small tweaks like rearranging a burger stack or adding oil to cheese so it glistens. I also enjoy styling vignettes and tablescapes.
WHAT GEAR OR TOOLS DO YOU SWEAR BY ON SET?
The two lenses I always use are my 24-70mm and my 100mm macro. I focus on making the most of the gear I have and letting creativity do the rest.
HOW MANY SHOTS DOES IT TAKE YOU TO GET THE ONE PERFECT SHOT?
It usually takes me about 5 to 10 minutes per dish. I like to give clients a range of options, and I always consider how each photo will be used.
beccawrightcreative.com
Traveler's Table
Roma
Tonight and Tomorrow
Fielding's River Oaks
Traveler's Table
The Kennedy
Santé
Good God Nadine's
Family first. Catering, Private Events, Brunch, Lunch, Dinner.
Opening this fall, our Bridgeland location, 20215 Bridgeland Creek Parkway, Suite 200
Better Together
BELONG KITCHEN’S GUEST CHEF SERIES BRINGS HOUSTON CHEFS TOGETHER WITH EMPLOYEES TO CREATE COMMUNITY AND DELICIOUS MEALS.
ARTICLE BY MEMORIAL LIFESTYLE STAFF | PHOTOGRAPHY BY MARLO WISE
Chef Johnny Carrabba works alongside Belong Kitchen staff to prepare a special dish.
Chef Bryan Caswell of Latuli.
Chef Aaron Bludorn trains Belong Kitchen employees during the Guest Chef series.
Belong Kitchen, located in the heart of Memorial, is a neighborhood non-profit restaurant that provides paid employment for adults with intellectual and developmental disabilities (IDD) in a supportive work environment. In addition to its regular menu of items such as cinnamon rolls and breakfast tacos, Belong offers freshly prepared take-home family meals, catering options, and weekday lunch service.
Since opening its first free-standing location in September 2021, Belong has launched a Guest Chef series that brings some of Houston’s most notable culinary figures into the kitchen to work alongside employees. The program began with Chef Kate McLean, Executive Chef and Partner at Tony’s. Since then, chefs including José Arévalo of Brennan’s, Aaron Bludorn of Bludorn, Johnny Carrabba of Carrabba’s, Marcia Smart of Smart in the Kitchen, Shipley Donuts, and Raffi Nasr of Craft Pita have participated. Each chef creates a special
recipe for Belong, trains the team to prepare it, and collaborates directly with staff during the process.
Most recently, Chef Bryan Caswell and business partner Allison Knight joined the series, sharing their expertise and working alongside Belong employees. The opportunity allows team members to learn new techniques and experience preparing unique dishes for the community.
“Belong was built to create dignified work for adults with intellectual and developmental differences,” says Kim Brown, founder and Executive Director of Belong Kitchen. “I cannot think of anything more dignified than having some of Houston’s most prominent and talented chefs take time out of their busy schedules to create recipes for our non-profit kitchen and work alongside our staff to train us on how to prepare these meals. We are blessed to be part of the Houston community and proud and honored to have such incredible chefs prove that this is a place where we all belong.” belongkitchenhtx.org
The Brennan’s of Houston team worked with the Belong Kitchen employees to prepare freshly made take-home family meals in the Memorial-area restaurant.
events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 2ND
Original Greek Festival
Annunciation Greek Orthodox Cathedral | 5:00 PM
In 1917, a handful of Greek immigrants formed what is today one of the largest Greek Orthodox communities in the United States. The vision, foresight and dedication of those few faithful immigrants laid the groundwork for what exists today. This immersive cultural fest features authentic Greek food, dance, music, and more—a festive trip to Greece without leaving Houston.
OCTOBER 4TH
Southern Smoke Festival
Discovery Green | 12:00 PM
Mark your calendars for October 4, 2025, as the Southern Smoke Festival returns to Houston’s Discovery Green. This high-energy event brings together 85+ top chefs, beverage pros, and live music for one unforgettable day. More than a feast, it fuels the Southern Smoke Foundation’s mission to support food and beverage workers in crisis. Come for the flavors, stay for the cause.
OCTOBER 4TH
Houston Quilt Market & Festival
George R. Brown Convention Center | 12:00 PM
For nine days, the George R. Brown Convention Center becomes the quilting capital of the world. The doors open for the International Quilt Festival with Preview Night on October 8 and the full show October 9–12. Expect thousands of quilts—from intricate heirlooms to avant-garde textile art—and a vendor mall so big you’ll log miles exploring it.
OCTOBER 10TH
Bayou City Art Festival
Memorial Park | 12:00 PM
Houston’s largest outdoor fine art event transforms Memorial Park into an open-air gallery. Hundreds of artists from across the country set up booths, joined by live music, food trucks, and a children’s creative zone. Wear comfortable shoes, bring a refillable water bottle, and if you spot a piece you love, don’t “think about it”—the best works go fast.
OCTOBER 11TH
Texas Renaissance Festival
Todd Mission, Texas | 10:00 AM
The Texas Renaissance Festival is part immersive theater, part craft fair, and part feast. Wander a sprawling 16th-century-style village populated with jousting knights, minstrels, artisans, and an incredibly eclectic crowd—historical purists, fantasy cosplayers, and outfits that defy easy description. Each weekend has a different theme, from Oktoberfest to Heroes and Villains.
OCTOBER 18TH
Wings Over Houston Airshow
Ellington Field | 10:00 AM
Ellington Field’s two-day airshow packs the skies with precision military teams, vintage warbirds, and jaw-dropping aerobatics. On the ground, you’ll find static aircraft displays and family-friendly activities. Bring sunscreen, a hat, and your longest camera lens.
STEPHANIE MILLET
LINDSEY HEROD
HALLIE HENLY SIMS
Early Bird Prize Deadline: October 1
Ultimate Houston Astros & Rockets sports package, courtesy of iHeartMedia
Bonus Prize Deadline: October 22
$10,000 VISA gift card, courtesy of Dream Day Foundation
Bayou City Bonus Prize Deadline: November 5 2 CT T.W. diamond “X” bracelet in 10K gold, courtesy of Zales
Free Tours: October 25 – November 16 Saturdays: 10 a.m. – 6 p.m. Sundays: noon – 6 p.m. Register for free at the house for your
of Living Spaces Giving
Last Chance Prize Deadline: November 17 Clarity Series Balance 9 hot tub, courtesy of Master Spas
