Coming from New York (and before that Connecticut, Massachusetts, and Pennsylvania), any time the mercury reaches 100, I'm used to 72 hours of non-stop heat-wave coverage, including stories about why you should drink water.

With that, we're in the middle of a oh-so-usual run of 100-degree days, and oh wow is it hot here. 

Speaking of hot, here are some hot food items from the week that was.

• If you’re champagne shopping online (as one does), Veuve Clicquot Yellow Label is going for $40, minimum. Sounds fair, but you could just visit Fig & Olive and partake in its Bubbles & Brunch series, which started Saturday and will last every Saturday through August 25. Pay $35 and indulge in a prix fixe menu that includes avocado toast, a big egg-and-sausage plate, and a silky pot de creme, while sipping on a flight of the Veuve. If you just want the booze, a “Just Bubbles” option is $20. Still a good deal.
• Vallone's, the Montrose steakhouse that opened in 2013, has closed, according to a report by Eater Houston. The report cited a statement provided by Scott Sulma, partner with restaurateur Tony Vallone, announcing the final service was Friday.
• The Grove, which has a pretty involved Sunday brunch, is now launching Sunday Supper. Starting at 5:30 p.m. this coming Sunday, the event begins with an “interactive” cocktail hour (this week: shuck your own oysters), then moves to a family style sit-down dinner with Gulf shrimp, oak-grilled lamb rack, and a beet-and-strawberry goat cheesecake, among other items. Dinner is $50 per person and includes a cocktail, valet, and gratuity. A wine pairing is an additional $20. 
• The country is getting another opportunity to learn about the homemade goodies at the iconic Original Ninfa’s on Navigation. A new Food Network series called Comfort Food Tour features Ninfa’s on its debut episode. It first aired at 7 p.m. Saturday, but you can catch it on the Food Network over the next six weeks. In the episode, Ninfa’s Executive Chef Alex Padilla shows hosts Mark Anderson and Ryan Fey (winners of Guy Fieri’s Guy’s Big Project)—what else—how to make fajitas.
• ICYMI: Late last week we reported that Southern Goods is closed for good, which is a shame. The silver lining out of this is Lyle Bento is back at Underbelly Hospitality, gracing Houston with his Southern-fried innovation through catering (and probably some sneaky menu additions at Chris Shepherd's restaurants).