Theodore Rex has, for the past year or so, been one of my favorite restaurants in Houston, and a recent evening spent there resulted in a firm reinforcement of that opinion. It is, in my estimation, one of the five best restaurants in that city.
I’ve dined at Theodore Rex six or so times, and each evening has been full of myriad flavors and textures that are just right, from a dish of poached peaches coddled in a rich broth with fresh herbs — a savory/slightly sweet beauty of a course — to handmade farfalle in a rich sauce vin jaune with chard and braised rabbit (typing that made me want to have this dish now) or, one of my top dishes of the past several years, beans and rice (but not your average bowl of beans and rice, to be sure).
On that recent evening, Angela and I sat at the chef’s counter at Theodore Rex and shared a few dishes (we skipped the beans and rice — “Carolina Gold rice and butterbeans cooked in soft butter with crushed garden leaves,” but will have them on our next visit — ) including the famous tomato toast:
As I wrote about that toast last year … another small and epiphanic item that you will crave often after experiencing its wonder. It combines rye pain de mie, bright green herbs and onions, and some of the most delicately delicious tomatoes you’ve tasted. (Many pounds of the fruit are cooked down into a rich fondant, which is spread on the toast and then topped with cherry tomatoes from Finca Tres Robles.)
We had the Dutch Crunch roll, which came with split butter (butter mixed with just enough crème fraîche to split it without completely separating it — Justin Yu, the man behind the restaurant, says, “it has a fun texture and I like the sourness.” I agree) and ham and Mexican oregano and Cherry Bomb pepper sauce. We had those peaches in stock and herbs — the fruit was mighty savory, while still tart — and that ethereal housemade farfalle with rabbit, the vin jaune sauce one of the best I’ve tasted.
To end the evening, instead of my usual dessert choice, Yu’s take on the Paris Brest, we went with a moist and rich strawberry cake. I missed the Paris Brest only a little.
The great wines? An Albariño to start, followed by a selection from Charles Hours. Yes, Theodore Rex has a wine list I adore.
Recent Comments