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La Table spring pea ravioli

La Table spring pea ravioli

FEATURES

5 Spots for New Seasonal Menus

By Robin Barr Sussman

Photo courtesy of La Table

04.18.17

With the changing seasons come new menus in fresh, bright flavors just right for spring. From brand new lunches to light, local bites, here’s where to nosh and celebrate the most beautiful time of year.

Café Azur (4315 Montrose Blvd., 713.524.0070) is now open for lunch Monday through Saturday. Salmon gravlax with yogurt marinated cucumbers, lobster salad, fish soup with rouille, duck pot pie, and three tartines headline the Nice-inspired menu. Don’t miss the tarte tatin—an upside down caramelized apple fruit tart.

Spring has sprung at La Table (1800 Post Oak Blvd., 713.439.1000) and the expanded patio is the place to be. New bites to try: Sweet pea ravioli; warm asparagus and artichoke salad; roasted Verlasso salmon with asparagus risotto, and Mediterranean branzino. For brunch, a smoked salmon plate with brioche and traditional accompaniments joins the menu.

New to the Le Colonial (4444 Westheimer Rd., G-140, 713.629.4444) Vietnamese menu is Rau Cai Tron Sot Cari, or crunchy vegetable salad. This exotic, garden fresh dish tosses green papaya, kohlrabi, red radishes, bean sprouts, carrots, mint, cabbage, and roasted cashews in a spicy red curry dressing. Seafood lovers might like Ca Song, sushi grade ahi tuna tartare with ginger soy dressing and taro chips.

Nobie’s (2048 Colquitt St., 346.319.5919) has a new Tuesday by the Sea menu. The rotating dinner menu features a variety of seafood dishes and wines from around the globe. On the regular dinner menu, look for the new Thai Crispy Rice salad with shrimp, peanuts, mint, basil leaves and lime. Nobie’s will compete in the April 23 Meatball Brawl at Damian’s.

Sud Italia’s (2347 University Blvd., 713.664.7571) primavera items capture the essence of traditional Southern Italian flavors. Start with fresh octopus carpaccio and then move on to paccheri pasta with shrimp, asparagus and lobster sauce or squid ink-infused spaghetti with sea urchin in a garlic white wine sauce. New mains include bistecca alla griglia (bone-in rib eye with fingerling potatoes).