Backstreet Cafe News
As the seasons change, you may notice our menu changing a bit here and there so that we can take advantage of seasonal goods. Chef Hugo has been working on lightening up some of our dishes. You will see a white wine version of our Coq au Vin, an Heirloom Tomato Salad, Cornmeal Crusted Catfish served with a summery salad, Fl atbread with salsa verde and three cheeses, Poached Salmon with a light vegetable salad and lemon aioli, and Lamb Osso Bucco over summer risotto, just to name a few.
This year, we will double the size of our parking lot. We purchased the land next door from Sousan and she moved her shop down a few houses. It should be ready in September. When the lot is finished, our valets will be a lot faster getting cars back to our customers.
Ruben, our Pastry Chef, has added a dessert sampler to the dessert menu. It consists of three miniature desserts and will change at his whim. Ask your server what the sampler looks like today.
Did you catch Sean’s drink creation listed in Food and Wine’s “100 Things to try in 2008”? They selected the Mango Mescal Paloma. I’m sure we will be seeing it featured as a Drink of the Month sometime soon.
Backstreet Café was featured in August 2008 Wine Enthusiast Magazine for one of Sean Beck’s wonderful Sangria recipes. Ask your server for a glass today!
The other big item on the agenda is Backstreet’s 25th Anniversary. That rolls around in October. There will be many events during that month, including wine dinners, tastings and a fun Garden Party. Please sign the guest book on the front table so we may keep our customer information up to date.
In honor of the anniversary, we have decided to build a wine cellar upstairs and renovate the waiter station and restroom. That project will begin in September or October. We have wine coming out of our ears right now and this new cellar will help us get organized and, no doubt, buy even more wine!
Chef Hugo and Pastry Chef Ruben have been invited to New York to cook for a group of food writers to help promote Theresa Byrne Dodge’s new book, Food Lover’s Taste of Houston. That trip will be in early September. You should see the book in your local book store soon.
Brunch:
Every Sunday Brunch, Sean, our Bar Manager and Sommelier, offers a list of specialty cocktails. The list changes slightly each week. If you love inventive new cocktails, drop by on Sundays to try one. Click Here to view our Brunch Menu.
Parties:
Backstreet has three rooms that can be used for holiday events or we can take our show on the road and cater events out of house.
Private Banquets
It is time to book space for your summer and fall showers, parties, rehearsal dinners and luncheons! Backstreet has three rooms that can be reserved for groups or you can book the whole restaurant if you have a large group.
Dwight Gwin is our Banquet Coordinator here at Backstreet and he will be happy to help you plan a festive and fun party. You can reach him by calling 832-465-4477You can download party menus from our website here or pick up a packet from the hostess.
Backstreet – Bob Chadwick Trio during Sunday Brunch
Hugo’s – Viento during Sunday Brunch
Prego – Mickey Mosely and Ray Wilson on Sunday evenings