Friday, August 8, 2014

Table on Post Oak does HRW proud!

If you’ve been reading my new blog, you know how passionate I am about Houston Restaurant Weeks and what a great organization it benefits! With over 200 restaurants to choose from, it makes it hard to decide where to dine. This week I lunched at the recently opened Table on Post Oak.
Table on Post Oak Menu
Executive Chef Manuel Pucha has managed to put together a great menu all the way around, but his THREE course lunch stands out amongst the crowd.

Becky Eckerman, aka Princess Kate (as in Middleton)
My former Deloitte colleague, Becky Eckerman, aka Princess Kate (as in Middleton) and I had a hard time deviating from the same menu choices until it came to dessert.

Beet and Goat Cheese Salad
We both started with a beautifully plated Beet and Goat Cheese Salad. The balance of flavors and textures was interesting and very pleasing all the way around. The creaminess of the herb crusted goat cheese along with the crunch of the pistachios and sweetness of the golden beets was blissful.
Short Rib Tortellini
Neither of us could resist the Short Rib Tortellini. While the pasta was a bit on the lesser done side of al dente, the dish was reminiscent of the best of fall and summer rolled into one. A textural triumph, the hearty beef flavors successfully came together with the bright fresh summer vegetables.

Berry Frangipane

It’s not often you can use the word whimsical to describe food, but the Berry Frangipane was just that. The artful presentation made this dessert a feast for the eyes. The small pastry squares packed a delightful almond flavor while the tiny meringues, and small pools of raspberry sauce and lemon thyme anglaise floated on the plate emulating a Salvador Dali painting. 

Alas, I could not get a picture of the Peach Parfait, due to circumstances beyond by control. The glass vessel it was served in came smeared with the luscious ice cream within, making it impossible to photograph. Such are the hazards of blogging about food, the kitchen doesn't always know to have each dish photo ready.  HOWEVER, this was one of the best deserts I've had during HRW. (It's going to be hard to beat Del Frisco's Double Eagle's Lemon Doberge cake.) The poached peach, melba sauce and crunchy almond streusel married quite well with the vanilla ice cream. 

Drop me a comment if you are able to experience Table during HRW, I'd enjoy comparing notes! 

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