Did a cool little event this past Monday for Taste of Italy. They did a wine tasting and paired it with Texas Barbeque. It was me, Harlem Road, and Beaver’s. My dish was smoked beef tenderloin with a white bean puree and balsamic reduction. Garnished it chopped italian parsley and basil chiffonade. Got rave reviews about it. No garnish in this pic
Georgetown is taking the Houston approach to food trucks. That is nein, nein, nein! JSM is having to pull new permits for every day he’s going to be open. So for the time being, that is going to be Saturdays and Sundays.
Uber in, rail out. Unless you don't mind waiting an hour in the uber line to get out. And paying a 5x surge charge. That's real talk right there.
ZaZa is a nice hotel. Your lady friend will love it, which means you'll probably love it. And they have a pretty good Sunday brunch if you're staying over a weekend (I'm not looking to see what date Luke Bryan is playing, cuz don't care). ICON is also a nice hotel, and it too is on the rail line. Bonus is that it is located downtown and makes it pretty easy to get this barbeque place over in East Downtown that you may be interested in checking out.
Shun's generally have a hrc of 61-63, and the edge profile is very thin. They can be stoned to scalpel sharpness, but they are easy to chip. I use Global and Shun at home (The Shun Kanso 210mm chef is a bad mofo). My work knives are Yaxell and Yoshihiro. The Yaxell 210mm chef is my workhorse for hard vegetables, the Yoshihiro 210mm gets most use for prep on pretty much everything else. Will add pics in a minute. The Yoshi is a VG10 Gold core with hammered damascus cladding, and it sharp as fuuuuck.