FOOD | ARTS | COMMUNITY | STYLE+LEISURE
SUD ITALIA
CUISINE: Italian
2347 University Blvd. | 713.664.7571 | www.sud-italia.com
Mon–Fri: Lunch 11am–3pm; Mon–Tue:Dinner 5–9:30pm; Wed–Sat: Dinner 5–10pm;
Sat Brunch–11am–3pm; Sun–Closed Sud provides a high-end Italian meal in a comfortable
space. The patio (yes, I love patios this time of year) has
enough seating that you can enjoy your meal without be-
ing on top of your neighbors.
Making regional cuisines that are authentic is a difficult task. I recently had Southern
Italian food that made me feel like I was in Puglia. Shanon Scott and his team at
Sud Italia have a true Southern gem. Located in the Rice Village, Shanon’s menu is
as authentic as it gets. Like many, Shanon took advantage of the fresh produce
to create an incredible Primavera Menu. My eye was
immediately drawn to the Octopus Carpaccio. Marinat-
ed, baked, then frozen before being shaved into paper
thin slices, the dish was a beautiful as it was delicious.
The light vinaigrette and tender octopus were unlike any-
thing I had ever had. And will definitely have again. The
paccheri pasta with shrimp and asparagus was a lighter
dish than I had anticipated. The lobster base added a
nice depth.
The true star though was an entrée on the main menu.
Lamb chops, but not just any lamb chops. Shanon has
them flown from Colorado twice a week. These aren’t
your typical lamb pops. They were substantial cuts of meat
– two double bone-in chops with a red wine reduction
cooked to a perfect medium rare. The best part? The price
is only $36.00. Yes, $36.00. If you go for only one
thing, the lamb would be it.
With a well-rounded wine list, there were plenty of options
for pairing. Again, at very reasonable prices. For those
who don’t have the money or time to travel to Puglia, don’t
fear. You can eat at Sud Italia as if you were on the Italian
coast. So, save the money and eat well. To Shanon and
his team, all I can say is “grazie mille.”
Grigliata di Verdure
Photo by Rebekah Flores
melts in your mouth. The lamb keema is always a
great choice to take home. A traditional Gujurati
style curry, the minced lamb served over basmati
rice, has just enough heat without overpowering
the dish. And the next morning, it was even better.
The draught selection alone makes Red Lion a
destination pub. Smithwick’s, Fullers, Newcastle,
Belhaven, just to name a few. A pint of the Strong-
bow Cider on a hot Houston day hit the spot.
With the red leather booths, and football on the
TVs, anyone can feel like an ex-pat being treated
to a bit of home. Come to Red Lion for the tradi-
tion. Stay for the comfort. Oh, and a pint or two.
Guinness Beef Stew
may 17 |
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