Hog-Butchering, Pecky Cypress, Pizza, and Cocktails

Ryan Pera and Morgan Weber opened Coltivare, an Italian restaurant in Houston’s Heights neighborhood, in January of this year. Three years ago, they founded an artisan meat market and café named Revival Market, which sold, among other things, cuts of meat and bacon from pigs raised at Weber’s farm in Yoakum. We talked with them by phone in late February.

Patricia Sharpe: I understand you’ve been doing demonstration hog butcherings at Revival Market. 

Gatsby's Coffeehouse

We’d like to keep quiet about this little two-story coffeehouse, but that wouldn’t be fair. Stopping in at Gatsby’s is like hiding away in your own breakfast nook or study, and the view of Cactus Alley’s courtyard amps up the charm. There’s always a new corner to tuck into here, where you can enjoy Gatsby’s superb coffee and get some reading done. We prefer the morning hours, because it gives us an excuse to enjoy house-made oatmeal or waffles topped with bananas and chocolate chips.

Getting to Know Killen's BBQ's New Pitmaster

The Houston barbecue scene got a bit hotter last month with the opening of the highly anticipated Killen’s BBQ. The new Pearland restaurant has attracted hoards of carnivores from near and far with its signature take on hours-long smoked meats and classic home-style sides. What’s more, the Houston haunt recently welcomed former Underbelly cook Patrick Feges as the lead pitmaster.

Texas Wine of the Month: Duchman Family Winery Vermentino 2012

Spring is upon us, and with it comes our thirst for something refreshing and cool. This Vermentino, from Duchman Family Winery, is a signature of the winery, an Italian variety boasting bright citrus and tropical fruit, and a crisp, balanced acidity. Jeb Stuart, wine director and general manager at one of Houston’s hottest new restaurants, Coltivare Pizza & Garden, weighed in on this month's pick, telling us why he likes it for a hot summer day.

Otto’s

If you think German fare is simply beer, brats, and sauerkraut, you’re in for a delicious surprise at this delightful Hill Country bistro. Touting ingredients that have been “grown, raised, or pickled” in-house or nearby, the young entrepreneurs have utterly charmed us with their take on German haute cuisine. Take, just for starters, the unconventional Flammkuchen, a flatbread topped with melted Cambozola and Gruyère. Or the Foie-ffle: Hudson Valley foie gras with a waffle and kirsch cherries.

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