Review: Pizzeria Solario on Wesleyan

Pizza is one of those ubiquitous foods that has its origins in Italy, but most Americans have been served our version made with local ingredients that does NOT resemble the genuine article you'd see in Italy.  One local writer at the Houston Chronicle who will remain nameless makes an annual visit to Italy to get the genuine article, usually writing about it in his own fashion, warning Americans who go there to "stick to the top of the menu" while engaging in his own base vices.  Whatever Hoff.  Thankfully, Houston has seen a resurgence in the use of the wood-fired ceramic Neapolitan style pizza oven which adds the char and more traditional styles of Italian meats like prosciutto, both of which add flavour profile that is more like traditional Neopolian pizza than the mass produced yeast-fests that are commonly served.  Pizzeria Solario is just one of these places we are so fortunate to have.

We came in for a nice relaxed Friday lunch on a nice Sunny afternoon.  Summer heat working its way into Houston we had a hankering (pun intended) for some wood fired oven Neapolitan Pizza.  I'd heard from a bunch of other local food writers that Pizzeria Solario is the best pizza to come to Htown since Pizaro's on Memorial, and we were anxious to find out.

Margherita Pizza 

Their menu is not very long but the differences in the Pizzas stand out at the first listing--the Apollonia, which has a fried egg on it (Niiiiiiice!).  What is also remarkable about them is their wine selection--which represents many of the growing regions in Italy (I know this fact thanks to Denman Moody, local author of The Advanced Oenophile, which I highly recommend!)  We got a Wine Flight called Italia is Calling (2 reds, one white, 1/3 wine charger glass each, represeneting 3 wine growing regions in Italy: Baroncini Vernaccia, Bivio ‘Super Tuscan, Banfi Chianti ‘Superiore Sangiovese.  The Bivo Super Tuscan was the best of the bunch.  I also had a Karbach Brewing Weisse Versa Wheat Beer--perfect on a hot day and great with pizza.

Carne Pizza at Pizzeria Solario

After perusing their menu, we went with the Carne (topped with Bacon, Italian Sweet Sausage, Speck, Soppressata, Pomodoro tomatoes, Fior di Latte cheese and the Margherita (Traditional, topped with Passata di Pomodoro tomatoes, Fior di Latte cheese and Fresh Basil).  Both of these pizzas were served fresh from the oven, had a crust that was crunchy on the outside and chewy on the inside.  The Carne was quite meaty--the sweet sausage had that sweet pork flavour with fennel, the bacon was smokey, this pizza is really a carnivore's dream--especially if you're a fan of Italian cured meats!  The Margherita follows the traditional simple recipe.  Overall it was very good but I also felt they shortchanged us on the cheese just a wee bit.

Ricky our server made timely call backs and took good care of us overall.  Attentive enough without being intrusive, and avoiding certain phrases that don't sit well with diners (i.e. He asked "May I clear this?" instead of "Are you still working on this?" for example.) Overall this is a great pizza place, I recommend it to anyone who enjoys the more authentic Italian style pies and I'm anxious to come back soon in order to try the Apollonia Pizza.

Report Card for Pizzeria Solario: 

Food & Beverage:

Wood Oven imported from Italy

     Pizza Carne: A+
     Pizza Margharita: A- 
     Tour of Italy Wine Flight: A
     Karbach Weisse Versa Wheat Beer: A
Service:
     Speed: A
     Friendliness: A+
Cleanliness:
     Dining Area: A
     Kitchen: A
     Men's Room: B-
Atmosphere (Modern Italian Pizzeria, Wood Oven at its heart, with wine bar): A-

Overall Grade:  A-

Pizzeria Solario is located at:

3333 Weslayan No.100
Houston,TX. 77027
713-892-8100

HOURS
Monday 11AM-10PM
Tuesday-Thursday 11AM-11PM
Friday and Saturday 11AM-12AM
Sunday 11AM-11PM

Eat Happy, Y'all!!!
Mangiare felicemente tutti voi!!!
吃得开心!!!

Hank

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

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