The Barbed Rose Steakhouse and Seafood Co. (113 E. Sealy St. in Alvin) celebrates its one-year birthday next Tuesday, July 12, Texas-style, and you’re invited to the party. The restaurant’s “Go Texan” birthday dinner will feature all Texas products, on the plate and in the glass, with each course representing the six flags that have flown over Texas, including Texas under Spain, Texas under France, Texas under Mexico, Texas as a Republic, Texas in the Confederacy and Texas in the U.S. The six-course menu is priced at $99 (all inclusive) will be prepared by Barbed Rose executive chef Jason Chaney, along with chefs Ronnie Killen of Killen’s Steakhouse, Javier Lopez of Brennan’s, John Ly of Strata and Rolando Soza of Bistro Alex. All courses will be paired with Texas wines. The birthday bash includes a meet-and-greet with the chefs, winemakers from Haak, Llano and Becker wineries, craft spirits artisans from Railean Handmade Rum, Graham’s Texas Tea (sweet tea vodka), Paula’s Texas Orange and Lemon (premium handmade liqueurs) and Treaty Oak Platinum Rum, as well as the chocolatier from Chocolate D’ Arte. Cocktail reception at 6:30 pm, followed by dinner at 7 pm. Twenty-five percent of all proceeds will benefit agricultural victims of the Texas wildfires through the STAR Fund. For reservations call The Barbed Rose at 281-585-2272.
Executive chef Maurizio Ferrarese of Quattro at the Four Seasons Houston Hotel downtown is co-hosting the second of the restaurant’s ongoing Summer Guest Chef Series. Next Saturday, July 16, guest chef is Jamie Zelko of Zelko Bistro, located at 705 E. 11th in the Heights. The evening’s menu, created by both chefs, will be a four-course dining adventure highlighting Zelko’s philosophies about food and food sources. The cost is $65 per person, plus tax and gratuity. Reservations are encouraged. Call 713-650-1300.
Artista Restaurant in the Hobby Center will host performances of the musical Forever Plaid inside the restaurant as part of the Masquerade Theatre’s Cabaret Series. Yes, just like a dinner theatre performance. The show will be performed alongside a three-course dinner from chef/owner Michael Cordúa. Performances began earlier this week and run through July 16. Reservations for dinner must be made when you purchase your tickets. Dinner service begins at 6 pm. Cost is $55 per person, including tax and gratuity. A special children’s menu will be available for $8. Call the restaurant at 713-278-4782.
What do you get when some of Houston’s best chefs are in-between gigs, waiting for their new restaurants to be finished? That’s what Justin Basye started thinking about during these past few weeks of his sabbatical between ranges. And what he came up with is a brilliant, delicious dining concept he is calling Les Sauvages, French for “The Wild Ones,” starting this Monday, July 11. Basye and his collaborator Peter Jahnke – who worked at Voice with Basye and recently left his bartending gig at Anvil and now works as a butcher at Revival Market – have organized a series of one-night pop up dinners where Basye and Jahnke team up with a guest chef to prepare a unique, several-course meal for an intimate group. All dinners are BYOB and will be held at Hofheinz House/Catering by Culinaire at 3900 Milam, unless noted. The series is a work-in-progress, and Basye will be adding additional dates as other interested chefs confirm dates. Here’s what we’ve been told so far:
- 7.11 Chefs Justin Bayse & Peter Jahnke
- 7.l4 Bastille Day with guest chef Ryan LaChaine (Gravitas, Stella Sola). In addition to BYOB, 13 Celsius owner Mike Sammons will offer tasting samples of a few special wines
- 7.22 Guest chef Chris Shepherd (upcoming Underbelly restaurant)
- 7.27 Guest chef Ryan Hildebrand (upcoming Triniti restaurant)
- 8.1 Chefs Justin Bayse & Peter Jahnke at 13 Celsius, with wine pairings by Mike Sammons
- 8.20 Guest chef Jackie Blanchard (New Orleans’August restaurant)
- 8.23 Guest chef Michael Kramer (upcoming Felix 55)
Dinners range in price from $65 to $75 per person. For more details visit http://lessauvages.wordpress.com