Fig and goat cheese crostini with mint and honey
Heirloom tomatoes, with basil, garlic, and extra virgin olive oil
Beer-battered, deep-fried organic long beans
Fried local organic okra with aioli dipping sauce
Local pulled pork on organic stone-ground polenta with local goat cheese
Organic roasted eggplant on quinoa with arugula and balsamic reduction
Local angus beef with bacon, organic; tomato, lettuce, and egg.
Local and organic bacon, lettuce, tomato, egg sandwich
Ceviche with peanuts, basil, and cherry tomatoes
Quinoa with local sunny side egg, and sautéed kale
French toast with seasonal truck-made jam
Grilled chicken on Italian risotto with marinara sauce and cilantro
Whole local organic grilled chicken drizzled with balsamic vinegar
Casey Guhl is from Houston, Texas and traveled to Florence Italy where he was formally trained at the Apicius International School of Hospitality, upon his completion of the culinary arts program he returned to the US and has been pioneering Nouveau American cuisine.https://www.instagram.com/foodmusiclife/
One cook, scratch kitchen, fresh hand made pasta, local pork, chickens, and grass feed beef,all produce is local and grown with care. I feel the responsibility to make good food for people.
901 Bagby st
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