Eat at Home

What We're Ordering Out This Week: Pizza, Pork Belly Burnt Ends

We're hitting all the essential food groups this time around.

By Timothy Malcolm February 11, 2021

Since Covid-19 is still here and restaurants continue to stress alternative options to dining in, we’ll bring you each week a roundup of takeout meals recently enjoyed by dining editor Timothy Malcolm. 

Cheese ... pepperoni ... Big Mc ... 

Image: Sarah Malcolm

BOH Pasta & Pizza

Hoping to celebrate National Pizza Day, I stopped dead at BOH Pasta & Pizza's Instagram as it was showing me a familiar sight: ground beef, lettuce, pickles, cheese, and "special sauce," but on pizza dough baked Roman style. The Big Mc, available now at Bravery Chef Hall-stand BOH, isn't the first time a Houston restaurant or eatery has decided to envision the classic fast-food burger in a new way, and it probably won't be the last. Either way, it's a delicious rendition that somehow tastes healthier than you'd think. Tip: Grab a slice of the Big Mc, and add a slice of double pepperoni.

You get two chalupas compuestas in an order at El Patio. This is one of the two.

El Patio

"The one thing I remember about El Patio is that blue margarita," a neighbor said to me recently. Yes, that unicorn-hued, boozy-as-all-get-out cocktail is something to remember, but there's a lot more to also keep secure in one's memory bank. First, that spoon-coating queso specked with red and green peppers. Next, those massive chalupas compuestas, topped with beans, meat (in my case ground beef), lettuce, tomatoes, and cheese, and how about the nachos? Get them to-go (or via delivery), and be prepared to receive an enormous serving tin filled with chips and meat, plus all the toppings packed individually. You want a major Tex-Mex meal? Remember the Patio.

A successful lunch indeed.

Roegels Barbecue Co.

Social media was very helpful for me this week. Not knowing what to do for lunch on Wednesday morning, I came to Roegels Barbecue's Twitter photo of pork belly burnt ends. That sealed the deal. I got the day's last quarter-pound of the special, along with a three-meat plate of brisket, pulled pork, and pork belly, since I know nothing but to overdo it. 

I can count on one hand barbecue experiences as good as this one, and it's possible this trumped them all. Russell Roegels and his team continue to both reinvent and perfect the Central Texas barbecue experience in welcoming digs on Voss Road; my confirmation of this truth being just one bite of that porcine candy.

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