Oheya, “the room” in Japanese, is tucked behind a discreetly marked door in the back of Uchi. The 12-seat bar offers an intimate, non-traditional omaske dining experience. Loved having the chance to photograph the interior and a few dishes for Hai Hospitality.
Some of the Goode Company Fish Camp summer menu ☀️
One of Houston’s most anticipated restaurants this Fall, Navy Blue.
Featured on Robb Report, a great write-up on the new space by such a wonderful team.
Featured on Houston Chronicle and CultureMap.
Some scenes from around the bar and in the kitchen at Bludorn, and a peek at their new summer menu. It’s always an honor to be invited into this space. Chef Aaron was James Beard-nominated for Best Chef: Texas last year and was named Houston chef of the year by Eater, just to name a few of their well-deserved recognitions.
Bādolina Bakery photographed for The Local Palate’s first issue of ’22. A look inside the kitchen with Michal Michaeli’s babka process – a Jewish favorite made the Israeli way. On newsstands now!
Frames from earlier this year at Bludorn.
Nobie’s has been one of my favorite restaurants for years so it was such a thrill for me to step into their kitchen. Even more of a thrill? Eating this. My god. Called ‘Freak in the Sheets’, this dish brings together buttery uni, tender Gulf crab, luxurious sheets of squid ink pasta, and smoky trout roe ?. Visit Eater Houston for the full story: How the Most Decadent Pasta Dish at Nobie’s is Made.
Bludorn Restaurant photographed for Eater Houston: How One of Houston’s Most Compelling New Restaurants Opened During an Endlessly Complicated Year.
Blood Bros. Barbecue photographed for Houston’s 2019 Eater Awards.
“2019 was packed with strong contenders for Restaurant of the Year, but no new eatery in the city better exemplifies Houston’s diverse culinary scene than Blood Bros. Barbecue. From its beginnings as a pop-up to a bona fide Space City phenomenon, Blood Bros. Barbecue has always exemplified the city’s distinct culinary ethos in a way that Houston can really be proud of.
Whether it’s green curry boudin or barky brisket or juicy pork belly burnt ends, the meats at Blood Bros. are always top-notch, and the lines that snake out of its building on Bellaire Boulevard are proof that its barbecue operation is really clicking. When combined with sides like brisket fried rice, pinto beans, and jalapeno creamed corn, this is the kind of meal that feels like going on a trip across the world without ever leaving the neighborhood.”