Red and purple Japanese sweet potatoes are behind the unusual character of the Imo Salad.
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Red and purple Japanese sweet potatoes are behind the unusual character of the Imo Salad.
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Two slabs of pork belly and a 60-degree egg are flavored with mint jelly and lemon gel for a refreshing twist on bacon and eggs.
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Two slabs of pork belly and a 60-degree egg are flavored with mint jelly and lemon gel for a refreshing twist on bacon and eggs.
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You can’t go wrong starting the day with dumplings filled with juicy wagyu beef, dipped in a spicy soy-based sauce.
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You can’t go wrong starting the day with dumplings filled with juicy wagyu beef, dipped in a spicy soy-based sauce.
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Lee’s crispy pancake resides somewhere between Japanese okonomiyaki, Korean pajeon, and your Jewish grandmother’s latkes.
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Lee’s crispy pancake resides somewhere between Japanese okonomiyaki, Korean pajeon, and your Jewish grandmother’s latkes.
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Kiwi jam flavors these double-thick cubes of French toast. Pea shoots add an unexpected vegetal element to the sweet proceedings.
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Kiwi jam flavors these double-thick cubes of French toast. Pea shoots add an unexpected vegetal element to the sweet proceedings.
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A whole fritto misto is packed into a few bites with these shrimp-and-crab crisps, fried with veggies into a coral-like collection of crisp jagged edges.
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A whole fritto misto is packed into a few bites with these shrimp-and-crab crisps, fried with veggies into a coral-like collection of crisp jagged edges.
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Did somebody say shareable? These petite buns are filled with a choice of crab cake or raw tuna, then topped with pickles and grapes.
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Did somebody say shareable? These petite buns are filled with a choice of crab cake or raw tuna, then topped with pickles and grapes.
We’ve all experienced the glories of a post-brunch nap. But what if you were breaking your Sunday fast with foods other than a stack of carbs drizzled in sugar? At Kuu in Memorial City, chef Addison Lee says that his goal in creating a unique brunch menu was avoiding the heaviness the meal usually connotes. His solution? Lighter Japanese fare served in shareable, tapas-style portions.
Besides a large menu that includes indulgences like truffle fried rice and creamy uni-and-crab pasta, when the brunch debuts October 14, there will also be an element known as the “snack bar.” This healthier alternative will be a buffet featuring yogurts, fresh-squeezed juices, pickles, seaweed salad, edamame, bite-sized desserts, and other treats that will change each Sunday. For diners seeking even more variety, the Brunch Set allows for a choice of any two dishes from the set menu, plus the usually $18 snack bar. After all, no matter how much you try to hold back and avoid a nap, there’s no avoiding a delicious lazy Sunday every once in a while.
Alice joined Houstonia in November 2015 and has been relishing exploring the city’s vibrant food scene ever since.
She began her journalism career at age 13 with a cult film criticism ’zine. As an adult, stints with WWE Magazine and EatingWell led to her job as senior food writer at Vermont’s alternative newsweekly, Seven Days, in 2008. In that capacity, she became one of the state’s most well-known TV and radio personalities. Her first book, Vermont: An Explorer’s Guide, was published in 2015. Alice has won an AltWeekly Award for Best Food Writing, two Daysies for Best Print/Online Journalist, and two "Top Social Foodie" awards from Burlington Social Media Day.
