Verdine in the Heights
Ripe Cuisine, the food truck that offers a 100% plant-based, vegan menu, has named their first brick and mortar Verdine. Although Ripe Cuisine is keeping the information under lock and key for now, the website for Verdine has been launched. The opening is set for the fall at 449 W 19th St. http://eatverdine.com/
Harold’s taps new chef
Harold’s Restaurant & Taproom recently announced their new executive chef is Kathy Elkins. This time the restaurant found their new chef from within, as Kathy, who was Harold’s sous chef, was promoted. She’s already hard at work adding new and delicious items to the menu.
Aladdin’s softly opens
Aladdin’s Mediterranean has finally opened as of Thursday, July 12. The new location is in the Revive Development in the Oak Forest, Garden Oaks area. The cafeteria styled restaurant has been a hit at their Montrose location, and with winning The Leader’s Readers’ Choice award for best Mediterranean, the neighborhood already knows how good the food is.
Whole Foods 365 announces open date
Whole Foods 365, a spin-off from the original Whole Food grocery stores will finally be making its debut at 101 North Loop West on August 22. The store will also be home to Peli Peli Kitchen, which will give shoppers a menu of tacos, sandwiches, and more, and Juice Society, a juice bar.
Liberty Kitchen and Restaurant Week’s collective
Liberty Kitchen is positioned to be a top contributor to Houston Restaurant Weeks’ collective donation to the Houston Food Bank. Guests may wish to visit Liberty Kitchen during the annual city-wide fundraiser because all locations will offer the same lunch ($20) and dinner ($35) menus.
Seafood options will dominate the menu. With the lunch menu, guests can start off with a cup of lobster bisque or a mini version of one of the restaurant’s most popular and refreshing dishes, a Shrimp Campechana cocktail and then have a King Salmon filet as an entrée. Dinner-goers can choose between a half-dozen Gulf Coast oysters or classic Hawaiian-style tuna poke to start off with, followed by a grilled chef’s choice market catch (6 oz). Two dinner entrée options (4 oz Snake River Farm Sirloin and the Pork Belly Carnitas) include wood grilled shrimp.
They will also have staples on the menu. Formerly, a ginormous, beloved ‘Tex Mess’ platter was found on Liberty Kitchen menus. It’s been retired for a few months now but a smaller version of the dish is making a comeback just for HRW. The lunch entrée option, the Mini Tex-Mess Plate, includes Fried Tacos, 4 oz. carne asada steak, grilled onions, and a pimento cheese enchilada with Hogao Sauce. And of course, their signature Bacon Jam. As a side to the dinnertime market catch, thick asparagus comes bathed in Bacon Jam. Available until July 15.