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The Foodie Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Letter From the Editor

October 2026 PUBLISHER

Suzanne Everheart suzanne.everheart@citylifestyle.com M AN AG I N G E D I TO R

Gabi De la Rosa | gabi.delarosa@citylifestyle.com

Hi Y'all, It's that time again when I get to fill the pages with my love for Houston's food scene. There's nothing quite like a good meal to bring people together. It starts conversations and makes memories over a plate of something delicious. Inside my favorite issue of the year, you'll meet the chefs and restaurant employees from all over the city who show up every single day determined to make sure every dish that leaves the kitchen is something to be proud of. It's their hard work that continuously shows up on your plate. G o ahead and grab your phone, because you're about to make a very long reservation list. Where to Eat & Drink Now is packed with spots you'll want to add to your mealtime rotation immediately. There are flavors you haven't tried yet, as well as a few beloved Houston classics that never go out of style. I also sat down with chef Adrian Torres, who shares what the past year has been like for him. Not only has he been racking up the awards, but he is also making big moves in his personal life. Add in some pizza and burger love with some stunning food photography – yes, this issue will make you want to go out to eat immediately! Cheers, and make those reservations!

P U B L I CAT I O N D I R E C TO R

Katie Giddens | katie.giddens@citylifestyle.com SAL E S D I R E C TO R

Suzanne Everheart suzanne.everheart@citylifestyle.com P U B L I S H E R AS S I STAN TS

Kayla Bokemeyer | kayla.bokemeyer@citylifestyle.com Kathryn Rollman S O C I AL M E D I A C O O R D I N ATO R

Katie Giddens | katie.giddens@citylifestyle.com SAL E S S U P P O RT C O O R D I N ATO R

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

14 Featured

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A New Chapter at Maximo

Adrian Torres has plenty to celebrate, but the Maximo chef is already looking ahead to new menus, new concepts, and family.

Where to Eat & Drink Now

Holy Cow! Houston’s Best Burgers

haring Houston’s top spots S to eat, drink, and enjoy

Lifestyle Letter

Business Monthly

Our Town FOOD + BEVERAGE

Hot Spot FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Artist’s Palette FOOD + BEVERAGE

How To FOOD + BEVERAGE

Events

Houston’s best burgers offer big flavors, creative toppings, and plenty of reasons to dig in.

On the Cover Chef Adrian Torres is taking Maximo’s tasting menu on a regional tour of Mexico, beginning with San Luis Potosi this fall. Photography: Carla Gomez/Pop Ratio PR

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Goode Co. Barbeque Announces Hiring of New Pitmaster Drew Lindsey Goode Company Barbeque is pleased to announce that it has hired Drew Lindsey to be its new pitmaster. Drew joins the Goode Co. team with experience from his time at notable BBQ institutions throughout the state, like Terry Black’s BBQ , Hurtado Barbecue, Dayne's Craft BBQ , and Loro Asian Smokehouse. Drew will oversee standard operating procedures, research and development, mentorship, maintaining quality and consistency, and more.

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Experiences

STYLED SETUPS • COZY DETAILS • MAGICAL MEMORIES OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

1: Rosie Cannonball, Cacio E Pepe. Photo by Zach Horst 2: Pizaro’s Pizza, Zesty Asparagus & Prosciutto. Photo by Macey Kohne-Sanchez 3: Trattoria Sofia, Quattro Formaggi e Prosciutto. Photo by Jenn Duncan 4: North Italia, Hot Honey & Smoked Prosciutto. Photo by Jill McNamara Photography 5: Lee’s, Truffle Pizza. Photo by Carla Gomez 6: Zanti, Heirloom Tomato Margherita. Photo courtesy of Zanti. 7: Pizzana, Diavola Pizza. Photo courtesy of Pizzana

A SLICE OF HOUSTON Houston’s pizza scene serves up classic pies and creative combinations. ARTICLE BY GABI DE LA ROSA

O UR TOWN | FO O D + BEV E RAGE

Houston has no shortage of opinions about what makes a great pizza, and luckily, plenty of pies to choose from. The city’s pizza scene offers everything from classic Neapolitan to inventive combinations that give tradition a delicious twist. At Rosie Cannonball, the flavors of

Cacio e Pepe end up on a pizza, while Lee’s turns up the indulgence with its Truffle pizza. Whether you're craving a blistered crust, extra cheese, or topping combinations all your own, Houston delivers. Grab a napkin, and get ready to find a new favorite slice.

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PROPERTIES OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

ADRIAN TORRES HAS PLENTY TO CELEBRATE, BUT THE MAXIMO CHEF IS ALREADY LOOKING AHEAD TO NEW MENUS, NEW CONCEPTS, AND FAMILY.

A NEW CHAPTER PHOTOGRAPHY BY CARLA GOMEZ/POP RATIO PR

ARTICLE BY GABI DE LA ROSA

Maximo’s new tasting menu spotlights one region of Mexico at a time, giving Torres room to research, experiment, and create.

AT MA XIMO Chef Adrian Torres has had the kind of year most chefs spend their entire career striving for, winning the James Beard Foundation Emerging Chef award in June. Since then, the Maximo chef found out he’s going to be a father, closed on a house, and started planning the next chapter for his West University restaurant. Somewhere in between all that excitement, he also debuted an entire new menu.

H OT SP OT | FO O D + BEVERAGE

Maximo’s tasting menu recently shifted from seasonality and the flavors he wanted to cook with to focus on a single Mexican state for 10 weeks before moving on to the next. “I think this gives a bit of structure to what we offer,” he says. “We can hone in on that specific state and do a bunch of research to make a great menu.” T hey’re also planning further ahead. “We started with San Luis Potosi, where my family is from, but we already know what the next three states are,” Torres says. “As soon as one drops, we are already thinking about the next one.” He gave a sneak peek so diners can make their reservations early: Oaxaca is next, arriving the first week of November, along with a Día de los Muertosthemed menu tied to the season. These days, T orres runs on a sense of forward momentum. The James Beard win followed a series of recognitions including a 2025 Michelin Bib Gourmand Award, a Rising Star nod from StarChefs, and a runner-up finish at The Truffle Masters Competition, but he isn’t resting on his laurels. “To me, success is my team being happy and my family being happy,” he says. “It’s more about the legacy, prestige, and honor, especially among other chefs.”

“I BELIEVE FOOD CAN CHANGE PEOPLE. IT’S A POWERFUL TOOL. IT’S ABOUT CULTURE, WHO WE ARE, AND W H AT W E R E P R E S E N T.” Chef Adrian Torres

From nixtamalized corn to inventive Mexican dishes, Torres brings bold flavors, thoughtful technique, and plenty of creativity to Maximo’s kitchen. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

Torres sources some of Maximo’s ingredients from Houston’s farmers market, bringing fresh, local produce into his Mexican-inspired cooking

A sked if he feels more pressure, the answer was an immediate yes. "People are coming into our restaurant with an expectation, and we need to make sure that we're meeting those expectations, with every single dish that we put out." He's also learned to live with the fact that not every dish will be a favorite. "If a hundred people are telling me this is the best dish they’ve had, and one person tells me they hate it, I don't get caught up in that one opinion," he says. "But I do follow through. Did we drop the ball?" W hile Torres might downplay his recent accomplishments less than two years after taking over Maximo, what he is incredibly proud of is the reaction to his James Beard acceptance speech, which went viral after he spoke openly about being a DACA recipient. "I knew there was going to be an impact, but I didn't think how big it would get," he says. Torres has been open about his story since

H OT SP OT | FO O D + BEVERAGE

early in his career, and he remembers wondering if he should tone it down. A friend, Fiel co-founder César Espinosa, encouraged him to keep speaking. “You have a platform, you have a voice, use it,” he recalls. “That’s something that has stuck with me ever since.” He treats that as part of his job now. "Any chance I get, I make sure that people know where their food is coming from, who's in the kitchen cooking their meals," he says. "I believe food can change people. It's a powerful tool. It's about culture, who we are, and what we represent."

Adrian Torres celebrates a remarkable run of accolades, including the 2026 James Beard Foundation Emerging Chef Award.

“A N Y C H A NC E I GE T, I, I M A K E S UR E THAT PEOPLE KNOW WHERE THEIR FOOD IS COMING FROM, AND WHO’S IN T HE K I T CHEN COOK ING T HEIR ME A L S.” A s for what’s next, Torres isn’t chasing a Michelin star outloud, even though it is clearly on his mind. “Not saying that we’re going for a star, I don’t like saying that,” he says, “but that’s the next big thing we’d love to accomplish.” For now, he is focused on growing Maximo itself, whether that means finding a bigger space or expanding the current one. He is also looking forward to a possible new concept with Local Foods Group down the line.

He and his fiancée are expecting a baby early next year, and the wedding date has been pushed back to accommodate their little one. “So much has happened in the past year, but I feel good about where we are and where we are headed.” Between the restaurant’s next chapter and his own, Torres sounds like a man with a lot coming and no plans to slow down for any of it. maximo-htx.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

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OWL Balance OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

ARTICLE BY GABI DE LA ROSA

WHERE

To E a t & D r i n k

NOW

HOUSTON’S DINING SCENE KEEPS THINGS INTERESTING, WITH NEW RESTAURANTS, CREATIVE CHEFS AND FLAVORS FROM AROUND THE WORLD GIVING US PLENTY OF REASONS TO MAKE DINNER PLANS.

Houston’s restaurant scene is always on the move, with new restaurants and dishes making their debut all over town. There’s no better time to break out of the usual routine, try something different, and add new favorites to your dining lineup.

1111 ( FACING PAGE)

Houston’s newest Montrose destination, 1111, brings cocktails created by mixologists from Handshake Speakeasy, the world’s top bar in 2024, alongside cuisine from Michelin-starred chef Emmanuel Chavez. The design-forward spot pairs polished hospitality with globally inspired food and drinks. 1111htx.com

SHARING HOUSTON’S TOP SPOTS TO EAT, DRINK, AND ENJOY. 20

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

1111, Herb Guacamole. Photo by Josh Aranda

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

Koyo Hand Roll Bar, Crudos. Photo by Becca Wright

KOYO HAND ROLL BAR

Houston-based Koyo Hand Roll Bar is giving sushi fans another reason to head to the Heights with its second location. The concept puts the art of the hand roll front and center, with each roll made to order and served immediately, keeping the nori warm and crisp while the seafood remains fresh. Pull up a seat at the counter and watch the sushi being prepared. The menu features Koyo’s signature rolls made with premium seafood, along with sashimi, crudo, Japanese-inspired small plates and chef-selected seasonal dishes. The restaurant also features a carefully chosen selection of sake, wine and beer. Inspired by the Japanese word for autumn leaves, Koyo focuses on approachable sushi made with high-quality ingredients. koyohandrollbar.com Kirkwood, Hamachi Crudo. Photo by Quit Nguyen

KIRKWOOD

Kirkwood, a new restaurant in Houston’s Energy Corridor, brings a modern clubhouse feel to the area with an elevated American menu and welcoming hospitality. Executive chef Stephen Chiang curated a menu featuring hamachi crudo, steak frites, truffle-parmesan ravioli, and a tableside Chateaubriand. The spacious restaurant is decorated with personal touches honoring Mac Haik, from an Astrodome replica at the entrance to artwork inspired by his Ole Miss roots. The design combines dark woods, rich leather, and copper with distinct spaces, including the Sunny Room and Frances Room. A wraparound bar, inspired by a Porsche that Haik once bought for his wife, adds another playful nod to the family story. kirkwoodrestaurant.com

P RESS & POUR

Press & Pour, Tiramisu French Toast. Photo by Thuy Pham

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Downtown Houston has a new all-day hangout at Magnolia Hotel Houston. Press & Pour swaps from a coffee bar in the morning to a cocktail lounge in the evening, serving espresso drinks, fresh pastries, small bites and innovative cocktails. The menu includes a signature Colossal Cinnamon Roll, a smoked Old Fashioned, and a daily happy hour from 4 to 6 p.m. The space also nods to Houston history with vintage photographs, a 1920s typewriter and an original structural beam. An excellent spot for work or a meeting downtown. magnoliahotels.com

CONSIDER YOUR DINNER PLANS OFFICIALLY UPGRADED. Otium, Spagliato Rosato. Photo courtesy of Otium Lazy Lane, Pasta Pescatore. Photo by Brian Kennedy

OTIUM

Otium brings a stylish Italian cocktail lounge to Houston, mixing old-world Roman hospitality with a modern, exciting atmosphere. The menu features Italian wines, creative cocktails and shareable bites, while standout drinks like the tableside Diadema Martini add a little drama to the evening. otiumhtx.com

L AZY LANE

At Lazy Lane in Garden Oaks, chef Daniel Davidson curates a seasonal menu that mixes comfort food with global flavors, including smoked pasta, birria beef paccheri, dry-aged steaks, house-made pizza, and creative cocktails, in a stylish indoor-outdoor setting. lazylanehouston.com

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

S USHI HORIUCHI

Sushi Horiuchi, Toro with Bubu Rice Cracker Crust. Photo by Vivian Leba

Chef Manabu “Hori” Horiuchi is getting back to basics with Sushi Horiuchi, a six-seat omakase restaurant that feels like a love letter to his early days in Japan. The intimate spot is the chef’s most personal project to date, and he says it will be his final restaurant. Each seating is led by Horiuchi, with assistant chef Anna Tran, and focuses on exceptional ingredients sourced from around the world. There are no set signature dishes because the menu changes depending on which premium ingredients are available and what guests are responding to. The minimalist space puts the focus squarely on the food and conversation at the counter. Horiuchi also weaves in subtle nods to Houston, the city he has called home for more than 30 years. With just six seats, reservations are limited to one seating each night. sushi-horiuchi.com

C OLLINS LOBBY BAR

Collins Lobby Bar, Wagyu Tartare. Photo courtesy of Collins Lobby Bar

Collins Lobby Bar adds old-school glamour to the Galleria area, pairing plush seating and low lighting with cocktails, live music and the easygoing feel of a classic hotel bar. Inspired by a Parisian hotel bar, the space is meant for nights that begin with one drink and turn into a few more. The cocktail menu is worth checking out, featuring a mix of classics and unique drinks, including a tableside martini that arrives on a vintage cart, and a truffle-and-gold-flake Rob Roy that comes tucked inside a smoking chest. There’s also an extensive selection of wine and whiskey. Don’t miss out on the food options; tuna tartare tots and mini cheeseburgers are perfect with a drink, while a baby grand piano adds to the mood. The lounge is also available for private events and celebrations. collinslobbybar.com

DUCKY MCSHWEENEY’S PUB

Ducky McShweeney’s Pub offers a lively atmosphere with TVs, darts, shuffleboard and a menu of burgers, wings, pizza and pub favorites. The sister restaurant to Collins Lobby Bar, Ducky’s has a more casual, game-day feel, making it an easy pick for grabbing a drink, watching sports or hanging out with friends. The bar also serves cocktails, beer, and offers a solid whiskey selection. duckymcshweeneyspub.com CONTINUED >

Ducky McShweeney’s Pub, The Montrose. Photo courtesy of Ducky McShweeney’s Pub

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Camaraderie, Foie Gras Mousse. Photo by Carla Gomez

Fiora’s Bottle Shop. Photo by Alonzo G Ramirez

March, Lounge Snacks: Vinha D’alhos and Peixinhos Da Horta. Photo courtesy of March OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

Brennan’s of Houston, Crab Cake. Photo by Kimberly Park

CAMARADERIE (PREVIOUS PAGE)

Chef Shawn Gawle’s Camaraderie brings approachable fine dining to the Heights, with a shared prix fixe menu designed to bring people together. Set in a converted wood workshop, the restaurant pairs thoughtful cooking with a warm, community-minded atmosphere. camaraderiehtx.com

FIORA’S BOTTLE SHOP

Fiora’s Bottle Shop is a Montrose neighborhood wine bar and bottle shop with a relaxed, comfortable vibe. The lineup includes sommelier-selected wines, caviar, preserved seafood and shareable bites, making it an easy spot for happy hour, a casual glass or picking up a bottle to take home. fiorasbottleshop.com

MARCH

March’s Season XII takes diners on a culinary trip to Portugal, with Chef Felipe Riccio exploring the

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

country’s maritime history through seven courses. Inspired by global trade routes and Portuguese traditions, the menu features dishes such as lobster and caviar empanadas, dorade, and rabbit cozido. marchrestaurant.com

BRENNAN’S OF HOUSTON

There’s something special about walking into Brennan’s of Houston. For generations, this Houston institution has been serving Creole- and Southerninspired dishes, from its beloved crab cakes to fresh Gulf seafood to its famous Bananas Foster, while making guests feel right at home. Whether diners are celebrating a milestone, continuing a family tradition, or simply gathering for a good meal, the experience feels like it is just as much about hospitality as it is about what’s on the plate. brennanshouston.com

A REFINED LOBBY BAR IN THE HEART OF THE GALLERIA, WHERE CLASSIC DESIGN, ELEVATED COCKTAILS, AND LIVE MUSIC CREATE AN INTIMATE EVENING ESCAPE. WEDNESDAY - SATURDAY 4PM - 1AM SEND PRIVATE EVENT INQUIRES TO HELLO@COLLINSLOBBYBAR.COM 2025 POST OAK BLVD, HOUSTON, TX 77056

FROM HOUSTON TO UKRAINE Some journeys are measured in miles. Others are measured in impact.

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HOLY C OW ! HOUSTON ’ S

BE ST BU RGE R S

Houston’s best burgers offer big flavors, creative toppings, and plenty of delicious reasons to dig in.

Burgerchan, Burgerchan burger. Photo courtesy of Burgerchan

Is there anything more satisfying than biting into a juicy, gloriously messy burger? In Houston, the answer is a Texas-sized no. The Bayou City takes its burgers seriously, whether they are piled high with toppings or smashed thin for crispy, caramelized edges we all love. From old-school restaurants to newer spots putting their own spin on the classic, Houston’s burger scene is anything but boring, and there are plenty of options to choose from.

At Lankford's Grocery & Market, a Houston icon where the Firehouse Burger brings plenty of habanero heat, or Burgerchan, where Asian-inspired flavors and endless customization options make choosing a burger part of the fun. Even sushi spot Doko gets in on the action with its playful Japanese take. Consider this your excuse to loosen the belt and dig in to the best burgers in Houston.

ARTICLE BY GABI DE LA ROSA

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

M E ET TH E MAKE R:

Duckstache Culinary Director, Michael Castillo

Doko, Doko Burgie. Photo by Studio Rivera

WHAT MAKES THE PERFECT BURGER? It’s where you’re eating it and who you’re eating it with. A great burger always tastes better when you’re with good people. SMASH OR THICK PATTY, AND WHY? I like a smash burger when I’m at a bar or eating quickly in the car. A thick patty is better for a cookout or sitting down at a restaurant.

Lankford’s, Firehouse Cheeseburger. Photo by Sina Asgari

CHEESE: ESSENTIAL OR OPTIONAL? I love cheese. My favorite combination is cheddar topped with American. WHAT’S YOUR IDEAL BUN? I love eating my burgers with an ube bun. We make a ube bun for the Doko Burgie, and ever since I discovered it, I’ve been obsessed. It brings something unexpected to the burger; plus, who doesn’t want a purple burger bun? WHAT’S YOUR SECRET TO THE PERFECT BITE? Everything should fit together in one bite. It can’t be too big or too messy, and it should have an equal distribution of toppings.

The Burger Joint, Classic Burger. Photo courtesy of The Burger Joint

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

Bar Bludorn, Wagyu Tavern Burger. Photo courtesy of Bar Bludorn

Burger Bodega, BB Burger. Photo credit Michael Ma

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Rodeo Goat, Dad Bod Burger. Photo courtesy of Rodeo Goat

Reserve your table at Brennan's of Houston. 3300 Smith Street, Houston, Texas 77006 713.522.9711 | brennanshouston.com |

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The Personal Side of Art Today’s collectors look beyond investment to connection, discovery, and meaning.

For Cori Teague, Director of Affordable Art Fair Texas, art is a lifelong journey of discovery, connection, and possibility. “Halfway through pursuing two degrees at Baylor University, I took a leap of faith and dove into art. Art became more than the work I made. I was choosing the world that I wanted to spend my life in.” Teague’s first gallery job was at The Signature Gallery in Laguna Beach in 2013. She was hired by Ramsay Fairs as the Fair Director for Austin in 2023. She wrapped artwork and assisted with gallery installations, helped to open a gallery, sold works by blue-chip artists, and spent time as an event planner. Her first sale of a piece by a major artist was a Jeff Koons Balloon Monkey, which taught her that selling art is more than knowing the object. It is about understanding why someone connects with the piece and helping them feel confident in that connection and decision to buy. “There are thousands of artists, mediums, and visual languages. People’s lives influence how they experience artwork.” Teague encourages collectors to educate themselves about artwork and ask questions, but also to pay attention to how the art makes them feel. “If an artist has poured thought,

skill, and intention into creating something, and someone else finds meaning in it, that is a powerful exchange,” she says. Teague’s creative and commercial background gives her a unique perspective on producing art fairs. “I work with galleries to talk through curation, understand their artists, and position them for success,” Teague explains. “At the same time, Affordable Art Fairs creates opportunities for people to discover an artist, connect, and choose a piece to live with.” Houston has extraordinary collectors, institutions, galleries, and generations of cultural knowledge, and this is only growing. Teague explains that 44% of galleries report more younger buyers, while 46% of Gen Z and 43% of millennials are buying more art than they did two years ago. “Younger collectors want to support the artist, the process, and the story behind the art. Online exposure

ARTICLE BY ALLYSON STRACZEK PHOTOGRAPHY COURTESY OF AFFORDABLE ART FAIR

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

Affordable Art Fair. Photo by Almicheal Fraay

may introduce them to an artist, but it does not replace the physical experience of galleries or art fairs, which can turn discovery into a deeper relationship with the artist and their work,” she says. Teague notes that 86% of collectors find art at fairs, and most buy something on-site. “There is something irreplaceable about standing in front of a work, experiencing its scale, texture and materiality, and being able to ask about the artist, the process

Cori Teague, Director of Affordable Art Fair Texas

and the story behind it. I want more people to walk into an art fair curious. Once someone realizes they can participate by asking, learning, responding emotionally, and ultimately buying, the art world becomes much larger,” Teague observes. For Teague, becoming an expert is not required to collect art. “One of the things I love most about the art world is that you can never know everything. Your eye develops, the market changes, artists and collectors challenge you, and galleries introduce you to new ideas. If you love this industry, you will remain a student of it. Someone spending $200, $1,000, or $5,000 today may be building a collection, supporting artists, serving on museum boards, or introducing the next generation to art 20 years from now.” Cori Teague champions art as a journey of discovery, connection, curiosity, and possibility for every collector.

affordableartfair.com/fairs/houston

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R OA KS

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option - no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 1 ST

The Sound of Music Hobby Center for the Performing Arts | 7:30 PM The hills are alive...you know the rest. Everyone's favorite tale of nannies, nuns, and Nazis is heading out on a fresh North American tour. The last show written by legendary duo Rodgers and Hammerstein, this iconic musical boasts a score that reads like the Greatest Hits of musical theatre, with songs including 'My Favorite Things', 'Edelweiss' and 'Do-Re-Mi'. O C TOBE R 1 6T H

Affordable Art Fair Debuts in Houston George R. Brown Convention Center | 12:00 PM Affordable Art Fair Houston will showcase original contemporary artworks ranging from $100 to $12,000. Welcoming a whole host of local, national and international galleries, our first edition is set to be an unmissable event. With thousands of artworks for sale – all priced under $12,000 – you’ll find something to suit your taste, space and budget. O C TOBE R 2 3 RD

Houston Grand Opera Presents Susannah Brown Theater | 7:30 PM Carlisle Floyd's neo-romance Susannah blends folk tale, hymns and melodies to create the spirit of an all-American, Appalachian tale. Presented by Houston Grand Opera as part of their commemoration of 100 years since Floyd's birth, this new production from director Patricia Racette stars world famous soprano Angel Blue in the lead role of Susannah, Rod Gilfry stepping into the role of Olin, and conductor James Gaffigan leading the music. O C TOBE R 2 4 T H

Late Night Laughs with Seth Meyers Bayou Music Center | 7:00 PM Seth Meyers rose to fame as the head writer of SNL and the host of Weekend Update, anchoring the famous desk for a record-breaking 8 seasons! In 2014, he moved behind a different desk, taking over Jimmy Fallon's Late Night Show. The show has since flourished into appointment viewing for anyone interested in cutting political commentary and pop-culture riffing. O C TOBE R 3 0 T H

Houston Grand Opera Presents Faust Brown Theater | 7:30 PM The ultimate in cautionary tales, Faust is the sinister story of Doctor Faust, an aged academic for whom books and science have not provided the answers he seeks. When he realizes love and life have passed him by, he is saved by the most unlikely associate. O C TOBE R 3 0 T H

Threads: My Songs in Symphony Jones Hall for the Performing Arts | 7:30 PM A breathtaking event celebrating the life and career of the country queen Dolly Parton; 'Threads: My Songs in Symphony' is a show unlike any other. The production features Dolly's biggest hits, including Jolene, 9 to 5, and I Will Always Love You. The symphony will lead you on a multimedia experience, with special guest stars, and Dolly herself on the big screen.

EVE N TS

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