Scallops and Lobsters and Oysters, oh my!
/Cheerio Sizzlers! I hope this finds you well, I'm chugging along these days, counting down the minutes for my trip! We're currently at the 6.5 day countdown.
So I need to let you in on a new place in Houston that you should hopskipjump on over to. Like...now.
If you like delightful cocktails, particularly of the Julep persuasion, and if you're a lover of all that comes from the sea, or a bay, or a gulf, river, stream etc, then you must try Julep. Don't mind the fact that I'm a bit biased since one of my close galpals is dating the Chef. Bias or not, this place is great. Adam and Lauren handpicked the cutlery, plates, stemware and helped customize each tiny detail.
I'm not typically a fan of anything on Washington Ave. Like...anything. But alas, Julep was a refreshing break from the hair gel, Ed Hardy and untz untz untz clubs that have taken over that stretch of Houston.
So let us begin. Girl's night at Julep started with a cocktail and ended in a gluttonous seafood festival. (Not pictured were the amazing hand cut fries, fresh hush puppies and East coast oysters).
I arrived parched and ready for a bev, so I opted for the "Sparkling Julep" which is garnished with mint and a lovely sprig of berries. This one is all the umph of a mint julep with some prosecco added for some fizz.
My personal favorite from the night: Creme fraiche topped with smoked bluefish, farro, butter braised radishes, a lovely arugula salad with vinaigrette and ever so thinly sliced beets. This picture doesn't even come close to doing it justice.
Another highlight were the bay scallops served atop a mint/pea puree, and topped with speck and microbasil. The scallops were juicy, sweet and ever so tender. Chart topper.
Because what's a meal without the mandatory artsy intagram shot? We were anxiously awaiting our seafood tower and all we knew is that if clarified butter was an option, this would be gooood.
Le seafood tower. Holy mackerel. Littleneck clams in white wine parsley, gigantic prawns, another serving of the scallops, but this time they were raw and perfectly seasoned. Dipping sauces included a house made mignonette, and two others that I was too excited to write down.
The crowning jewel. Lobstaaaaaah. I can eat lobster all.day.long.
Not pictured was the top tier which had fresh East coast oysters. Delightful
All in all, Julep is destined for greatness, and with Chef Adam Garcia in the kitchen, you know it's going to be an experience.
So, mosey on over to Julep, have yourself a cocktail and slurp down some oysters. You can thank me later. Happy Friday dears, hope it's a great weekend!
