Friday, May 17, 2013

Review: b10 Vietnamese Café

The Banh Mi or Vietnamese Hoagie Sandwich is one of the many staples of the diversity of Houston.  It has elements of Europe (the crusty French Roll) and the Garlic Aioli, Asia (char-grilled pork, Asian seasonings and herbs) and North America (jalapeño peppers cucumbers, carrot shreds).  I grew up with Vietnamese neighbors.  Eric Hoang's mom served me up her own home-made version made using pork bought from Kroger and French Bread bought from a Cajun bakery, and I thought it was fabulous.  When I moved to Houston in the early 1990s, Pho Bang on Bellaire near Ranchester was the first Banh Mi I'd tried and their recipe was just as delicious and consistent as Mrs. Hoang's.  I've recently seen that James Coney Island is doing their take on it... I hesitate to try them as JCI has great hot dogs and good burgers, but I don't know if this is their area of expertise.  However, I was told that b10 Vietnamese Café had a classic take on the Banh Mi Thit Nuong that's consistent with tradition but is accessible to Westerners and served with choices of Chips and North American Soda choices if that's what you like, or you can get some Ca Phe Sua Da (Espresso and Sweetened condensed milk served over ice).

When you go into b10, you see it's very green--the setting reminds me a bit of a Subway, but with Asian elements and a fresh geared theme.  Near the entrances, posters in English explain what a Banh Mi is--unlike Pho Bang back in 1991 or Mrs. Hoang's house back in 1980, there is no mystery or discovery as far as main ingredients.  However, for those few in Houston who've not yet tried one, there is hopefully less unease of desire to try this dish as a result of this.  Nice touch, b10!  The sandwich line is set up somewhat like subway in that you can see the various toppings that would be added to the different sandwiches.  Although you are free to mix it up, I always take mine the traditional way with the traditional ingredients.  They also have a hot kitchen that is chargrilling the pork and chicken, as well as  preparing other hot dishes such as Pho noodles.  

After perusing the menu, I went with the traditional grilled pork Banh Mi Thit Nuong, served on the crusty french roll with garlic aioli, shredded carrots, cucumbers, peppers.  I added some nuoc mam (fish sauce) and Srirachi as well, to make it spicy.  While this was not quite as fresh as Mrs. Hoang's, it was mighty good and fit the flavour profile of the traditional style sandwich.  The bread is crusty on the outside, soft on the inside.  The aioli is garlicky and smooth.  The veggies were all fresh and crunchy.  It was a satisfying lunch and it's nice to know there's another choice.  Although I usually get carbonated lemonade or Vietnamese Iced Coffee with this sandwich, I must admit it was nice to have crunchy kettle potato chips and a Dr. Pepper with this sandwich instead.  And since there is a location near to where I live, as well as this location I visited on Westheimer near Bedrock City Comics, it could easily fill a regular rotation spot.  After all they have many more great looking Vietnamese dishes for you to enjoy besides Banh Mi!  

Report Card for b10 Vietnamese Café:
Food:
     Banh Mi Thit Nuong: A-
Service:
    Speed: A-
    Friendliness: A
Cleanliness:
     Dining Area: B+
     Food Prep Area: B+
     Men's Room: Incomplete
Atmosphere (Viet Sandwich Shop 
Merged with Subway or Schlozsky's): B

Overall Grade: B+  (relative to other Asian Sandwich Shops)

b10 Vietnamese Café has 2 Houston Locations.
I went to the location at:
7515 Westheimer Rd
Houston, TX 77063
Ph. 713-782-7275
Fx. 713-782-7276

Eat Happy, Y'all!!!
ăn vui vẻ bạn!!!

Hank

Wednesday, May 15, 2013

Craft Beer: I Taste Saint Arnold's Bishop's Barrel 3 and Icon Green

Brock Wagner and Saint Arnold have been good friends to this blog, and have been great friends to Houston area craft beer drinkers by consistently putting out craft beer that is quaffable, of great and complex character, of wonderful flavour and as Brock Wagner himself put it, so eloquently:  "Brewing Beer that Doesn't Suck!"  Once again Texas' oldest craft brewery has released a rare bottle for all of the Craft Beer Nerds like myself to chase down, and one larger, high end brew that's easier to get and for the masses to enjoy.    Once again, the fans of Saint Arnold have provided a Google Doc to show who has it, what price and if still available or not.

And also once again, being the craft beer lover I am, I went to the Flying Saucer Sugar Land, have tasted the latest in the Bishops Barrel and ICON series and am providing my impressions to y'all for your reading pleasure.

Bishop's Barrel 3
Style: Bourbon Barrel Imperial Stout
Date Brewed: April 5, 2012
Date Racked: April 24, 2012
Date Bottled: April 25, 2013
Beer style in bbl: Russian Imperial Stout
Type of Barrel: Woodford Reserve bourbon barrels
No. of Barrels 44
Cases Made: 894 (cases of 12 oz bottles)
Kegs Made: 0
Original Gravity: 1.084
Final Gravity: 1.019
Alcohol: 8.7% ABV prior to barreling
11.5% ABV after barreling
Bitterness: 49 IBU


Basically this is the same Bourbon Barrel aged Imperial Stout recipe as the wonderful Bishop's Barrel 1, but it was done using a different yeast, and is aged a couple of months longer.  Like the BB1, it was aged in bourbon barrels and the nose you get at the front end is decidedly Bourbon.  It has a malty, woody front note with a little whiskey burn.  It mellows in the middle with noticeable malt and chocolate notes, and finishes a bit softer than BB1 did.  This was when it was served from the bottle cold.  After allowing the glass to warm to about 50 F, it sweetens and thickens a bit, similar to the BB1 and the finish gets stronger.  Overall this is a wonderful Imperial Stout to sip and enjoy while relaxing and is again, another winner for Saint Arnold!  Grade: A+++

Icon Green
Icon Green, served from the Cask at
The Flying Saucer Sugar Land
Style: Amarillo Hefeweizen
Packaging Color: Green
Date Released: May 1, 2013
Original Gravity: 1.051
Final Gravity: 1.0105
Alcohol: 5.4% ABV

Hefeweizen refers to a yeasty, wheat beer, that is top fermented and served unfiltered.  Although many North Americans will put a slice of orange or lemon in a Hefeweizen, Wheat or Witbier, it is largely unnecessary because the esters in these kinds of beers give it a natural citrusy aroma, especially if the right species of hops are used.  Brock Wagner used Amarillo Hops in this beer, which are noted for their naturally, lemony essence.  This beer had a slightly hoppy, yeasty nose with citrus essences, gave a strong yeasty front note, had a citrusy middle, and finished with a smooth, yet slightly hoppy finish.  Unlike some so-called Wheat IPAs I've tried recently, this one has a hop essence to it, but unlike typical IPAs, it's not strong or dominant.  Having this beer on cask adds a softness to it, that makes it a little tempting to chug on a hot day.  However, I don't advise doing that--this refreshing Hefewezen was meant to be sipped and enjoyed while relaxing.  Grade: A+

As always, I remind my readers to consume alcohol responsibly.  Craft beer is typically more potent than the mass-produced Bilgewater from ABinBev, both in flavour and in alcohol content.  These beers should be enjoyed slowly and in moderation.  They're not meant for a Frat-House beerpong tournament.  I hope you craft beer fans out there get to try the Bishop's Barrel 3 before it's gone, and I encourage you, if you're a fan of Wheat Beers, you give Icon Green a try!

Drive Craft Beer, Y'all!!!
喝啤酒愉快!!!

Hank

Saturday, May 11, 2013

A Visit to 18th Cocktail Bar on Bissonnet near Kirby

Red Carpet welcoming you
Ah the Cocktail Bar.  Conjures up a lot of images in my mind.  Some of it might seem fancy and upscale like something a pretty woman might wear a black cocktail dress to visit, some of it like an 80s New Wave British joint that forms the basis of a Human League Song, some of it like a Speakeasy from the 1920s that Jake Gatsby might deliver to, or maybe a bit of all of it with a modern twist yet a laid back feel.  That last statement emplifies to me what 18th Cocktail Bar is all about, and personifies my recent Friday Night experience there.

About a half block east of the corner of Kirby Dr. and Bissonnet St. sits a location that has held many different clubs over the year.  I remember at one point not long after my days at Rice University, it was called Timberwolf.  The thing about such locations is that they go through changes and reinvention over time.  The iteration it's held for the past year is the best of all of that has occupied that spot, for a long list of reasons why.  A mixture of fabulous cocktails, a creative staff dedicated to serving their clientele and a wonderful concept sets 18th Cocktail Bar apart from many other operations.  My experience this evening bore this out.  Sporting a menu of unique signature cocktails rooted in tradition but with a few creative tweaks and a food menu that elevates the patron's experience above the usual pub grub, plus the occasional music nights featuring local jazz bands, 18th Cocktail Bar is something unique unto itself--speakeasy, lounge, jazz bar,
patio bar, gourmet snack place--it is all of these and more.

After parking, I went down a somewhat dark hallway down a red carpet to a copper door.  Part of me thought I should have to do a secret knock and give a password.  However, the door opened and Erick Ramirez, the owner and George, one of the hosts, greeted me warmly and made me feel right at home.  This bar had many elements of a basement speakeasy, combined with some trappings of Houston Classic Marfreless, sans upstairs bio residue, and a gourmet snack bar; all within a friendly, laid back atmosphere where anyone who comes in the door feels welcome.  My kind of place on multiple levels.
18th Manhattan Showmanship

When I visit a place like 18th, I want to try cocktails and food that are signatures for the place--items that represent the flavour and personality of the bar, so I have an idea of what to expect on subsequent visits.  Based on what I had this particular evening, 18th Cocktail is a bit spicy, full of flavour, has strong roots of traditional cocktails, with a few unique twists to keep it interesting.  Their staff including Bartenders Ricky & Justin, and Barmaster Brandon (who is a former disciple of Bobby Heugel's I might add) know how to craft beverages by hand and with powerful showmanship that adds way more to the imbiber's experience beyond just the buzz from drinking.

I sampled the following cocktails:
(l to r) Apricote Julep, Improved Gin
Bathtub Gin, The Irishman
18th Manhattan

18th Manhattan: Makers Mark 46, St. Germain Elderflower Spirit, Sweet Vermouth, and a pineapple rub.  The glass is flamed before the muddled drink is strained into it.  This is an amazing Manhattan--smooth, strong bourbon flavour, minimal alcohol burn and a slight hint of sweetness.  Quite the cocktail and assembled in a great show by Ricky, one of the Bartenders.  Grade: A+

Apricot Julep: Makers Mark, Apricot Brandy, mint, nectarines, and simple syrup.  This is served in a Silver mug.  The ice is hand crushed to a lovely consistency.  It has a nice mint infusion, with the hints of the bourbon and again, just a slight sweetness in the finish coming from the apricot brandy.  This Julep should be served at the Kentucky Derby along with all the other juleps!  Grade: A+

Bartender Ricky Crushing Ice
for an Apricot Julep
The Irishman: Jameson Irish Whiskey, Ginger Canton, lemon juice, house gomme syrup and topped with apple spiced beer.  You get a nice front note of apple and ginger in your initial sip, and then the complexity of the Irish whiskey kicks in.  Not too much alcohol burn in this beverage, and only a slight bit of sweetness in the finish.  Grade: A

Bathtub Gin: Hendricks Gin, Pimms (a fruit cup/liqueur from the UK), house Ginger cayenne syrup, bruised with cucumber, orange, mint and topped with ginger beer.  Served in a Mason Jar like was done in speakeasies back during Prohibition, garnished with a cucumber wedge.  This is a ginger-juniper cool, refreshing cocktail.  You occasionally get a hint of the cayenne, but not the intensity of the pepper you'd find in a bloody Mary or Caesar.  While I enjoyed all the cocktails, this one was the most cool and refreshing of the bunch.  Grade: A+

The Improved (with Gin; off the menu):  If you're a gin lover, this is a nice one.  Served with a garnish of lemon zest floating in it.  This beverage can be made with any other whiskey as well and I'm considering trying the bourbon version next time I'm in.  Grade: A-
(l to r) Whiskey Flip and Whiskey Sour

The Whiskey Flip (Off the menu, includes whole egg in the mix) and The Whiskey Sour (Off the menu, includes egg white):  Brandon, the head bartender (who is a former disciple of Bobby Heugel--Houston's Premiere Modern Cocktail Bar Guru), and I spoke for a bit about different cocktails and other beverages that can be made with a raw egg or egg white in them.  I mentioned how before the invention of paper filters, an egg was added to coffee since it acted as a natural strainer. Brandon mentioned the same could be done with cocktails and fixed these for me to sample.  Both of these drinks had a slight sweetness to them, the Whiskey Flip was a like a thin egg nog with strong whiskey flavour, and the whiskey sour had a nice hit of the bitters on the top and the lemon inside the concoction.  Grades: A+ and A respectively.  

The cocktails aren't the only draw; their food menu is just as well crafted--elevated above the traditional pub grub, this has a gourmet tweak to it that is just phenomenal beyond words.  On this evening I tried:

18th Slider Burgers
18th Slider Burgers: Two grain fed ground beef patties, served with caramelized onions, american cheddar, jalapeño aioli, and jalapeño peppers, served with kettle chips.  George, one of the hosts, has read my blog and noted my love of a good burger.  He said he wanted to make sure that I gave these a try, and I tell y'all, these were very tasty.  I loved the use of the jalapeño peppers--it made the burger nicely spicy, but did not overpower the meaty, juicy sweetness of the beef.  The caramelized yellow onions were sweet, tangy, not too pungent and the whole thing was tied together like The Dude's apartment with the rug in it.  This is paired well with the Manhattan or the Apricot Julep.  Grade: A+  

Chimichurri Chicken Pannini
Chimichurri Chicken Pannini: served with plantain chips:  Grilled chicken, brie and other cheeses, Chimichurri sauce, grilled on multigrain bread.  I like the tangy, slightly sour, slightly spicy essence of chimichurri sauce.  When combined with grilled chicken and high end cheeses, this makes a wonderful sandwich that is satisfying all the way around.  This pairs well with the Irishman.  Grade: A

Brie Prosciutto Grilled Cheese
Brie Grilled Cheese: prosciutto, brie cheese, basil, grilled on multigrain bread, served with kettle chips.  This isn't your mother's grilled cheese sandwich!  I love a good, robust prosciutto, and like the Hamlin served by the Golden Grill Food Truck, this grilled cheese has the good Prosciutto.  The basil gives it a nice herbal hint and the Brie is delightfully creamy and pungent.  This sandwich pairs well with the Bathtub Gin--the pungency of the Brie and robustness of the Prosciutto are nicely offset by the ginger beer in that cocktail.  Magnificent!  Grade: A+ 

18th Cocktail could just serve this food and I'd be back on a rotating basis.  However, Erick Ramirez & Co. do more for the client by pairing such great food with such over the top, wonderful cocktails and that makes for an awesome experience on all levels.  Well done 18th Cocktail Bar.  Well done indeed!!!

Erick Ramirez and the Awesome Staff of 18th Cocktail
Ricky, Rachel, Amy, Erick, Joshua, Blake, Brandon & George
The sense I got overall was that the staff is the big difference maker in putting together their menu of cocktails and food.  Rachel, one of the servers, was on her toes the whole time, giving awesome service to all of her tables, yet still making time to greet me and make me feel welcome.  Ricky, Joshua and Brandon, the bar staff on duty this evening, took plenty of time to chat with me and the other patrons, had great knowledge of the whiskey, the drinks they were mixing and gave attentive customer service, while sharing many stories about the booze, their lives and the cocktails they were mixing. George and Blake, the hosts, were backing everyone up and checking in on the clientele, ensuring a wonderful experience for all.  Erick Ramirez clearly has put a good deal of thought into assembling such an all-star staff here, and this attention to detail in this wonderful environment is what makes 18th Cocktail such a great place to have a cocktail or a snack, as well as socialize with coworkers or bring a date.  This variation on the blind pig or blind tiger cocktail bar is like stepping into a different era, but with all of the modern trappings we enjoy.  I especially liked the laid back atmosphere of 18th--it's a place where you can relax, enjoy a cocktail, have a conversation with a friend, enjoy the live music and snack on gourmet pub grub.  I also like the fact that they keep smoking outside on the patio--it's a lounge with great cocktails, but without the rank tobacco smell of lounges from the past.  Well done Erick Ramirez and company!
Rachel assembles an order
and smiles on the fly!  

There are various events hosted there, including jazz bands playing on Thursday Nights and occasional comedy nights on Wednesdays as well.  Check out their Events Calendar for more info.

I want to personally thank Erick Ramirez, George, Blake, Ricky, Joshua, Brandon, Rachel and all of the rest of the fine staff of 18th Cocktail Bar for inviting me to come give them a try.  I will definitely be back and I am strongly recommending this place to all my readers who like a good, relaxing lounge feel with unique cocktails and good food.

18th Cocktail Bar is located at
2511 Bissonnet (1/2 block east of Kirby drive)
Houston, TX  77005
713-533-9800

Hours of Operation:
Tue-Fri 4:30 PM to 2 AM
Sat 8 PM to 2 AM

Eat and Drink Happy, Y'all!!!
吃得开心!!!
Hank