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Textile
The ethereal Textile is folded into a former 1892 mill in the happening Heights District. A new and ambitious venture of perfection-driven Scott Tycer, a former Food & Wine magazine “Best New Chef,” the 10-table spot is diaphanous and fabric-draped. Flexing his culinary imagination on the ever-changing prix fixe menus, Tycer might sneak the tart notes of apple juice into the crème fraîche velouté for the scallops; or embellish a mini bacon-and-onion tart with glistening greens and two tiny quail eggs. Sweet provocations—smoked brownies, liquefied pumpkin pie—from dessert whiz Plinio Sandalio send guests home all smiles.
What's your favorite thing to do during an airport layover?
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