34th, is shooting to open in early July at The Stomping Grounds at Garden Oaks. Besides the seating for 80 in the main interior, the restaurant will have an L-shaped patio with seating for an additional 80 guests.Ĭherry Block Craft Butcher + Kitchen, 1223 W. Rendering by Levcor The Post Oak restaurant will reflect the South African-style of other Nando's locations with earthy textures, vibrant colors and displays of original and contemporary South African art. Individual plates include a choice of bases like grilled chicken, chicken tinga, bistek, chorizo, fish or crispy cauliflower.
#DIM SUM ATLANTA PLUS#
To start guests off, there are favorites such as queso, salsa, salad and fresh ceviche plus a menu of street-style offerings like tacos, tostadas, sopes and nachos. A made-from-scratch Mexican Hot Chocolate, with a choice of spirits, will be offered seasonally. The Anna Maria, made with Dripping Springs Gin, manzanilla sherry, grapefruit, lemon, black pepper, and rosemary offers guests a non-agave option. There are traditional cocktails like margaritas and palomas plus craft cocktails like the Cucumber Fresco, made with blanco tequila, lime, cucumber, mint and Topo Chico plus a Strawberry Sabor, the El Venado Old Fashioned and a Mexican 75, made with blanco tequila, lemon, raspberries and sparkling wine. More seating on the patio includes booths painted in vibrant hues. Photo by Jenn Duncan El Venado's antique door stands ready to welcome guests into a comfortable space with atmospheric lighting courtesy of rattan chandeliers and an interior meant to evoke a chic mezcal bar and cantina-inspired icehouse. Currently, the team is working on a selection of Southeast Asian-inspired craft cocktails for its full-service bar. Patrons can expect to find his take on Chinese barbecue pork and Peking duck on the Woodlands menu.īeverages will include soft drinks and tea plus beer, wine and sake. He learned the craft while training in Cantonese kitchens in Hong Kong. Inspired by Japanese bento, Phat Eatery's bian dang will feature several variations with choice of barbecue or stir-fry dishes, paired with sides.Īu-Yeung is also using the new restaurant to showcase a passion project of his: Chinese-style barbecue. However, Au-Yeung will expand the selection of dim sum and also offer bian dang during lunch service. There will be some familiar dishes from the Katy Asian Town menu including Roti Canai, Satay Skewers, Curry Laksa, Sizzling Egg Tofu and of course, the famous Beef Rendang. While some of the design elements will be similar to the original Phat Eatery such as the prominent use of wood and the iconic night market signage, the kitchen will be more open-concept, allowing guests to be part of the action. It will have seating inside for 180 guests plus offer three private dining spaces.
With robust and authentic flavors and cooking techniques, the founders of Atlanta’s famed LanZhou Ramen restaurant ( named #10 Best Restaurant in Atlanta by Atlanta Magazine in 2019) now bring the distinguished taste of southwest China to southeast U.S.A.Photo by Chuck Cook The restaurant will be freestanding and double the size of his Katy location with 7,800 square feet of space. Once she ‘crossed the bridge’ to the other island, she mixed the two containers together, creating a warm fresh soup–now known as Crossing the Bridge Noodle soup! So she decided to load a large earthen pot with boiling broth, and added a layer of oil on top to act as insulation to keep the broth warm while the noodles and other ingredients were kept in separate container.
His wife would often bring him food, but found that by the time she had crossed the bridge to the island the soup would be cold and the noodle texture became soggy. The origin of the name “Crossing the Bridge” is unknown, however one story begins with a scholar who was studying hard for his imperial exams on a small island. The dish is served with a large bowl of boiling hot broth, separate from the soup ingredients which are then added to create an extremely fresh aroma for the diner. The history of this style of noodle dates back over 100 years, and was listed as an intangible cultural heritage of Kunming (capital city of Yunnan Province) in 2008. Crossing the Bridge Noodle ( 过桥米线) is one of the most revered and well-known dishes in Yunnan Province, China.
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