611 W 22nd St
Houston, TX 77246
A small group of us headed to Textile to take advantage of their $55 5 course degustation menu on Thursday (1/28/10), during the drive up I was amazed at how hidden the place was, but was comforted once entering the door to be greeted by Daniel Rich. He seated us at the table and asked us for cocktails. After asking him for a sazerac, he was a bit worried about making one after telling him I had been getting them from Justin at Anvil. During dinner Danny would come tell us about the dish and all of us would chat about food and where we’ve been in Houston and around the US. Once the asian in all us came out (READ Cameras!) , he commented on us “damn bloggers”, thank god we all have a sense of humor lol. At some point during our meal he offered to take us on a tour of bakery which we happily agreed to.
In addition to the 5 course menu, we decided to order the sweetbreads and steak tartare. Daniel commented that they changed up their tartare recipe and I honestly could have gone without that dish, but the sweetbreads were another story. Two large pieces came out and looked like the most amazing Wendy’s chicken nuggets you’ve ever seen, only difference was, these were $17 for two pieces (lol) and their execution of the sweetbreads had me wanting more with every savory bite.
1. hydro bibb, forme d’ambert, onion strudel
Amazing presentation, the hydro bibb was perfectly wrapped up in a small bundle but the biggest kick came from the forme d’ambert, the flavor was out of this world,
2. bacon tart, based quail egg, wilted bitter greens, balsamic
Again, amazing presentation, small quail egg perched atop a small arrangement of greens with bits of bacon. My first bite was a cross section of bacon bits, quail egg white, bitter greens and bread. The first bite wasn’t all that impressive and at first lacked any punch, this made me taste the ingredients as single pieces to the complex puzzle that would make sense once the next bite included the quail egg yolk. The yolk offset the interesting tastes from the other elements and everything came together
3. salmon, miatake, basil fed snails
When the salmon arrived, it wasn’t as visually stunning as the previous two dishes, but I expected a dish to amaze me in flavor, this is where they lost a bit in the food rating for me, I am used to eating my fish raw, and the fish was just a tad overcooked for my personal taste, however my dining companions commented about how much they loved the flavor and smoothness of the fish.
4. lamb rib eye, picked summer veggies, mache
The lamb came out with exciting presentation, the bone sticking straight up with some slivers of veggies surrounding the edges, I was the first to taste the pickled veggies and immediately commented on the punch of flavor. Daniel decides to give us all a glass of wine on the house to complement the lamb. Great addition to the dish.
5. bread pudding with salted caramel and foie gras ice cream
Daniel got sneaky on us and changed out the normal dessert in favor of the bread pudding with foie gras ice cream. He had over heard us talking about foie gras at different places and wanted us to try it out in a completely different style. I fell in love with this dessert immediately.
6. bon bons.
Again, Daniel went above and beyond and brought us more food to stuff our face with, an assortment of pecan tarts and almond cakes made their way to the table and immediately into our stomachs before we all happily paid and went on the bakery tour.
The end of the meal definitely left me wanting more of the dessert, but I guess that is why they do a 7 course dessert tasting menu as well. The $55 happy hour price is a steal for the amount of quality food coupled with great presentation that they offer you. The food definitely gets a 4/5 from me because of the fish, but the service gets a 5/5, Daniel was a delight to have as a waiter during the 3 hour dinner, he went above and beyond what we all expected while dining at Textile.
4/5: One of the single best dining experiences I have had in Houston.