LOCAL Houston | The City Guide JUNE 2016 - Page 19

FOOD | ARTS | COMMUNITY | STYLE+LEISURE FAJITAS A GO-GO A serendipitous partnership teams former Houstonian/celebrated Washington, D.C. chef/restaurateur Jeff Black with Tacos A Go-Go’s Sharon Haynes for a literal redefining of the fajita experience. Designed with pick-up and delivery in mind, the West U space is small, with a sunny patio. CUISINE: Top Shelf Fajitas and More EXECUTIVE CHEF: Mallory Buford 5404 Kirby | 713.661.0151 | www.Fajitasgogo.com Mon–Sun: 11am–9pm Two years in the making, including a year of intense research and testing, the group has brought CIA-trained Exec Chef Mallory Buford to Houston from Black’s restaurant group in D.C. The result is truly exceptional fajitas created with hormone- and antibiotic-free juicy, mesquite-grilled sirloin (no chewy, over-marinated, over-salted skirt steak here) and chicken, along with a seriously impressive array of smoky/grilled daily vegetables (think spaghetti squash, fancy mushrooms and asparagus), quail, fabulous wild boar sausage and scrumptious fresh, wild-caught shrimp. Fine ingredients are allowed to shine and the results are simply fantastic. Photography by Andy Hemingway Housemade corn and flour tortillas are perfection (don’t miss the quesadillas, crisp and smoky), as are the two fresh salsas and yummy white queso. You can also get fresh enchiladas and whole, rotisserie chickens. Big bonuses? Fresh margarita mix (bring your own tequila or have them deliver the mix) and enjoy a free, local beer while you wait for your order. Chef Buford has plans for onsite BBQ and charcuterie. I didn’t think I cared about fajitas anymore and now I’m obsessed. Shrimp and Beef Fajitas TOULOUSE CAFÉ & BAR CUISINE: Casual French | EXECUTIVE CHEF: Philippe Schmidt 4444 Westheimer | 713.871.0768 | www.ToulouseCafeandBar.com Mon–Thurs: 11am–10pm; Fri–Sat: 11am–12am; Sun: 11am–10pm Dallas restaurant group, Lombardi Family Concepts, brings its Toulouse concept to Houston in the brand new River Oaks District, the first of several restaurants soon to come to the high-end shopping area east of Highland Village. Celebrated French Chef Philippe Schmidt is at the helm, after two years of catering and consulting following his departure from his namesake restaurant, Philippe. It can’t get more French feeling than the light, bright décor and neighborhood cafe vibe. A large bar is already a see and be seen destination for the beautiful people. Service is extremely thoughtful. The bistro cuisine is what you’d expect. We enjoyed an excellent French onion soup with its crispy gruyere crouton alongside a fresh and yummy Maine lobster and baby kale salad, crispy pommes frites and a luscious chocolate souffle on our first visit for lunch. Daily quiche, plus a variety of mussel offerings, escargots, foie gras and frog legs a la Provencal, along with an extensive wine list should keep the Francophiles in check. june 16 | L O C A L 19