LOCAL Houston | The City Guide September 2016 - Page 21

FOOD | ARTS | COMMUNITY | STYLE+LEISURE LUCHI & JOEY’S CUISINE: Tacos, Tortas and Beyond 14005 Memorial Dr. | 832.243.5341 | www.luchiandjoeys.com Mon–Sat: 6:30am–8:30pm Because who can get enough awesome tacos, we’re highlighting another of our fave new taco joints this month. After their food trucks gained a loyal following over breakfast, lunch and dinner for several years, owners Luchi and Joey Macias have opened their second brick and mortar shop (the first was downtown) on Memorial near Kirkwood. Photography by Luchi & Joey’s The bright strip-center space is bustling with Memorial families who appear to be quite happy with their new, non-chain Tex-Mex option, starting with breakfast at 6:30 am for “customized” tacos with every imaginable ingredient, along with gorditas (think corn masa pockets with meat, veggies and cheese). Everything is made fresh in-house, including handmade tortillas, salsas and marinades. Interior Solid queso and guacamole are great starters. The specialty taco and torta options are in a state of constant evolution. “We’re open to new and crazy ideas,” says Joey. From the current taco menu, try the “1810” featuring grilled beef mixed with Mexican chorizo, white cheese and cilantro or the “Gringas” – grilled pork, marinated in an orange-lime-citrus blend and served with melted white cheese, onions, cilantro and grilled pineapple. The pulled pork torta is a standout, as are the shredded chicken enchiladas “suizas” with tomatillo sauce and melted white cheese. Chef Antoine Ware was an executive sous chef at Mr. B’s Bistro in New Orleans before working alongside Chris Shepherd post-Katrina. Ware knows his way around local/seasonal/southern cuisine. The upstairs dining room (Harold’s) is an underappreciated gem and now the new shogun-style bar offers Ware’s same glorious, southern style, featuring “tap room bites” that are unique in Houston. Take the country ham plate with housemade ham, cultured butter, pimento cheese, Steen’s cane syrup and biscuits, alongside items like sweet and spicy wings, “redneck” sliders – which are fried bologna sandwiches with American cheese and yellow mustard on Hawaiian buns. There are also pizzas from the brick stone oven – try the roasted veggie or outstanding pepperoni. Even the tomato sauce on the pizzas is made in-house. As the name implies, there are plenty of local brews on tap, plus wines on tap and infused cocktails like the fabulous “margarita fuego” featuring pepper– and mango– infused tequila, O3 liqueur, fresh lime juice and cardamom bitters. Bar Manager Lauren Muse has done a stellar job of creating a drink menu that complements Ware’s cuisine and the vibe is chill. Get over there. Southern Roots Cocktail september 16 | L O C A L 21