How to get the best food at the best price at the new gourmet restaurant in Houston
In the summer, when Houstonians flock to the city’s restaurants for their outdoor eats and outdoor dining options, they’ll often find the waitresses and chefs working on an empty plate, making sure the food is ready for their customers.
“The chef will often do a few touches, but they’re not a very skilled chef,” said Kim DellaCosta, the co-owner of a restaurant in downtown Houston, where the waiters are also paid.
“You can see the chefs in the kitchen, but the chef is just there to serve the food, and he’s not the one doing the cooking.”
In other words, cooks aren’t the chefs.
There’s a lot of room in the restaurant to do other tasks, but it takes a lot more time to do the work than most people expect.
But in the past year, a handful of restaurants have started taking more risks in the restaurants kitchen.
The result is more creative and tasty meals at a much lower cost.
Houston chef and co-author of the new book, The Kitchen Is a Factory, Kevin Brown is excited to see what comes next.
“I think that it’s going to be the best thing that has happened to restaurants in Houston for the past 10 to 15 years,” he said.
“They’re not going to change their menu.
They’re not adding anything to their menu.”
The new restaurants will offer dishes that are not typically found in restaurants, including fresh seafood and vegetarian dishes.
“People are going to get that they can order something different, something new,” Brown said.
But, there are plenty of restaurants that are still doing what they always do.
There are the restaurants that still have a “traditional” menu, like the traditional steak house, with the standard ingredients and prices.
There will also be new restaurants that offer more creative, experimental dishes.
They’ll be called restaurants that will change the way people eat.
“There’s nothing that is really traditional about it,” Brown told ABC News.
“It’s something new.
It’s a new way of eating.
It may not be the same as a traditional restaurant, but that’s just what we’re doing.
We’re bringing people into restaurants and we’re making them feel like they’re in a new restaurant.”
For the restaurant owners, it’s about being a part of a new era.
“We’re trying to make the food better,” DellaCora said.
She said they want to do things like use less raw fish.
And, they want more of a seasonal menu, with fresh, seasonal items.
But the more they experiment, the more creative they want the restaurants to be.
“This is not something we can do on a regular basis, but we want to,” Brown added.
“I don’t think we have to reinvent the wheel.”