Sunday Brunch at the Bar at La Table

This was our third time to be at La Table for Sunday brunch in less than two month. Although I've confined my excitement to only writing about it twice here, it is unquestionably becoming one of our top restaurants in Houston and we haven't even tried dinner yet.

This time, we decided to sit downstairs at the bar in La Table's informal dining room, Marche. We indeed found a more casual atmosphere which suited our more simple meal plan for the day. We ordered the Berry Kir Royale brunch cocktail with the collossol crab salad followed by the quiche du jour. We topped that off with coffee and a cinnamon and almond brioche. Tasty, straightforward goodness with entertaining service!

After brunching at this establishment three times in three deliciously different ways, I can say it is one of my favorite new restaurants for brunch in the city. Whether you like your brunch formal and fancy or low-key and casual, La Table is one of the best places in Houston to do it.

The Brunch Buffet at La Table's Chateau

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Sculpted in Steel - A Luxury Automobile Showcase from the Art Deco Era

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Hakkaisan Sparkling Nigori

There are only four ingredients needed to make sake: rice, water, koji rice mold, and yeast. Similar to both wine and beer, sake is made via a process of fermentation sometimes followed by filtration but sake is not a wine, spirit or beer. It is its own unique category. Nigori is a type of sake that is typically referred to as unfiltered although it has been coarsely filtered to retain rice particles and the lees or yeast which is meant to enhance both the flavor and the texture. The name Nigori means cloudy and is a reference to its appearance. For still versions, shaking before serving, is recommended. For sparkling versions, it can be a bit trickier as the drink can effusively exit the bottle just like with sparkling wine or Champagne if it is not handled gently. The taste of Nigori sake is more rich and slightly sweet so the still version is sometimes recommended with dessert, the sparkling version is more often served as an aperitif due to its more crisp and refreshing nature....

by Sandra Crittenden

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