LOCAL Houston | The City Guide JANUARY 2015 | Page 16

Local January 2015_FINAL_002houston 12/19/14 9:44 AM Page 16

OPEN
MUSEUM PARK CAFE

Photography by Julie Soefer

EXECUTIVE CHEF: JUSTIN BASYE
www.museumparkcafe.com
1801 Binz
Mon – Thurs: 5 –10pm; Fri – Sat: 5:30 –11pm
713.520.0108
CUISINE: New American

Photography by Kenny Haner

James Beard-nominated chef Justin Basye is back in
the saddle after serving in a corporate capacity with
Pappas after garnering high praise in the days of
Stella Sola, and before that at Voice (inside Hotel
Icon).
In the contemporary “Parc Binz” building that also
hosts Bosta Coffee & Wine and Korean fried chicken
spot, Dak & Bop, the café opened around the same
Scallion and Cheddar Biscuits
For dinner, housemade pastas are a must, like the exquitime as Bistro Menil, causing a bit of “museum restausite gnocchi with roasted mushrooms and a hit of acidic
rant” confusion. Located across and down Binz from
heat from pickled chiles balanced by wild arugula.
The Children’s Museum, Museum Park Café might be
Protein options do not disappoint, either – consider the Black Hills Ranch
a bit off the beaten path, but you do not want to miss this cuisine.
pork roast, served with creamy polenta, roasted winter veggies and toastA fun happy hour menu from 5–7 weekdays features half-price small plates
ed walnuts.
like the insanely delicious scallion and cheddar biscuits topped with salumi
Pastry Chef wiz Chris Leung is the icing on the cake (so to speak) with his
caramel for just $4, and the “blue label” burger made with a proprietary
innovative, scrumptious desserts. I’m currently obsessed with his mascarhouse grind, aged cheddar and duck fat fries is a steal for $10. Oh, and
pone semifreddo. Mmm.
the $6 cocktails are fabulous, too.

MASCALZONE
OWNER: FORMER ITALIAN OLYMPIC BOXER ANDREA MAGI
www.ilmascalzone.com
12126 Westheimer and 1550 Shepherd
HOURS: Varies by location – see website
Cuisine: Italian
Choosing Houston as the first U.S. outpost for his
wildly successful concept in London, boxer Andrea
Magi was impressed by H-Town’s growing international community and adventurous palate, with
plans to open a total of five Houston locations within the next year.
The word “mascalzone” refers to a concoction that is a half-pizza, halfcalzone (of course!). But the mascalzone is just one of many offerings at
this joint with the somewhat hard-to-remember name. The thing is, you
might want to retain it because the pizza here can be seriously good.
Preparing all of their ingredients in-house for sauces, pizzas and pastas
with mostly organic ingredients, there is a strong commitment to quality.
Utilizing a state-of-the-art wood-fired Marana Forni pizza oven, the pies
come out fast with a crispy, flavorful crust and fantastic yeast pockets.
There are myriad pizza offerings on the menu including plenty of

Mascalzone

vegetarian options. In fact, the menu is huge overall, with so many pizza,
pasta and entrée options (chicken, sea bass, beef!), it’s somewhat overwhelming.
I say focus on the pizza and enjoy the beautiful simplicity of the “Funghi”
with its light, just tangy-enough tomato base topped with fresh mushrooms
and mozzarella or the “prosciutto e salame.” All pizzas can be ordered
gluten-free. I strongly believe we need more good pizza in this town.
Hopefully the Shepherd location will allow more to enjoy what the west
side has been enjoying for several months.

JODIE EISENHARDT is a freelance food writer based in Houston writing for local online and print media, including CultureMap
and My Table magazine as well as LOCAL magazine. Jodie’s motto is “never waste a meal.” She travels widely in pursuit of
notable cuisine and live music and finds bliss when a trip incorporates the best of both. Follow Jodie @foodiehouston.

16 L O C A L | january 15

Andrea Magi