LOCAL Houston | The City Guide June 2017 | Page 37
FOOD | ARTS | COMMUNITY | STYLE+LEISURE
RAINBOW LODGE
FROSÉ
RESTAURANT:
DRINK:
Admittedly, I had never heard of the drink frosé. As one
of the handful of restaurants in Houston that carries this
unique twist on rosé, Rainbow Lodge was my curiosity’s
destination.
RESTAURANT: FUSION TACO
DRINKS: ICED BOURBON CHAI AND
OAXACAN GRAPEFRUIT SLUSH
This food-truck-turned-brick-and-mortar restaurant is
Houston’s new favorite taco shop. Married couple Julie
Sharab and David Grossman (former owner of Branch
Water Tavern) became business partners as they
embarked on this venture together. Recently expanding
their business even more, they added a new location
in the Heights.
With color plastered on all the walls, sun shining into
the restaurant and a dog-friendly patio, this place is
perfect for an afternoon of drinking and gourmet (and
out of the ordinary) tacos.
I had no idea that I was in for a major surprise. Every
single ingredient was highlighted as I drank away. The
taste of cinnamon, orange, and spice-infused heavy
cream tangoed in my mouth with the iced bourbon
chai (seriously – there was a dance party). I could not
believe how apparent each ingredient became – I was
amazed at the ingredients I was tasting.
Created with Bandol, a rosé straight from southern France,
beverage director Marc Borel truly went over and beyond
to capture the essence of this drink. Each element was key
in maintaining the taste of the champagne and bringing a
flavor to your mouth that you would love. Rosé, citrus,
fiona sherry and strawberry syrup were all combined into
a blender to create a concoction of goodness.
The next drink was a twist on the classic mimosa. Made
with smoky mezcal, grapefruit and lime juices, ginger
beer and agave, our favorite brunch beverage turned
into a drink made for dinner. It had a smoky taste
with a fruity underlining. I literally kept going back for
another sip trying to convince myself that this wasn’t
mimosa’s twin sister.
Filled with flavor, both of these drinks were the right
match for the gourmet tacos (really). I could not
believe how the distinct taste of both the drin ks and
tacos made indulging them at the same time more
enjoyable.
RESTAURANT: BRENNER’S STEAKHOUSE ON THE BAYOU
DRINK: FROZEN GIN AND TONIC AND RUBY FROSÉ
Brenner’s is the place to be for happy hour. I was greeted by a mass of people and
the relaxing sound of a live band performing in the background. Everyone around
me happily chatted and sang along with the band, creating a lively setting. While
grooving to the music, I made my way to the bar and requested the restaurant’s
only two frozen drinks: the ruby frosé and frozen gin and tonic.
My first sip came from the frozen gin and tonic – where the powerful taste hit
me like a bus. I felt a buzz right away from the gin (maybe I’m a lightweight?).
For someone who considers herself a lover of everything alcohol, this one gave me
a challenge. Next, I went straight for the ruby frosé. The frosé revealed a strong
hint of champagne with a delicate aftertaste of grapefruit. My taste buds danced.
Reminding me of a slushy, this frosé mixture
has a smooth consistency with a few ice
chunks to keep you cool on a warm day.
The subtle taste of wine is smooth against
your taste buds; the taste of strawberries fills
your mouth. Made to prevent from melting
quickly, I was able to slowly enjoy this drink
at my leisure. With an acre of land filled with
a beautifully landscaped patio area complete
with trees and a small stream, one could sit
in the sun and sip on a few of these delights
all day.
june 17 |
L O C A L
37