The Tasting Panel magazine

July 2013

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PHOTO COURTESY OF OXHEART Capacity: 19-3/4 oz. YOU KNOW HOW TO DINE THEM. Mark Cox's culinary destination, Mark's American Cuisine, sits in a reclaimed church built in the 1920s, turned into the premier destination in Houston for New American cooking, which in this case is filled with ingredients gathered from coast to coast—sea scallops from Nantucket served with Maine lobster grit cakes; Springer Mountain Farms chicken with Mississippi-style grits; Hudson Valley foie gras with Hidden Rose apple butter. The wine list is global and vast, divided into Old World and New World, Northern Hemisphere and Southern Hemisphere, with pages of reserves for those who just struck oil. Chef Mark Cox. TP0713_066-99.indd 77 Height: 8-7/8" Degustazione Red Wine Glass PHOTO COURTESY OF UCHI PHOTO COURTESY OF MARK'S Though Oxheart sounds like it could be a steakhouse, it verges on the edge of vegetarian (or at least "flexitarian") with a trio of prix fixe menus dominated by locally-grown vegetables. Situated in a building filled with reclaimed and repurposed everything (the counter is made of wood from 19th-century houses), this 30-seater is packed with Houstonians who show up for the $49 Garden Menu of beets with Meyer lemon blossom vinegar and quinoa; heirloom carrots cooked with coconut; cauliflower prepared this way and that; and caramelized chocolate cake with green tomato jam. The $79 Tasting Menu does include a tartare of smoked beef leg. Incredibly, there's a sommelier to help you work your way through a wildly eclectic list of ciders, beers, sherries and wines from all over the globe—a big part of the heart of Oxheart. Here's how to wine them. Starting at $3 per glass. Available through your distributor julyat riedelop.com. or 2013  /  the tasting panel  /  77 6/24/13 5:48 PM

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