I had a wonderful start to my Sunday as we tried this great restaurant offering the most quirky and delicious soufflés. This is the first environmentally conscious salon de soufflé that I’ve been to, utilizing renewable cork flooring, using drinking glasses made from recycled wine bottles. The “serviettes” or napkins are one-of-a-kind antique linen, made from pre-industry flax and hand-embroidered with family initials. All of the flatware is an eclectic mix of antique silver plate utensils from France.
This is the greeting I had as I sat on our reserved table. This is for the second anniversary of my blog. Aint that sweet?This bread cutter is the bomb. It’s available for sale. Naturally, we bought one for home.Marshmallow Soup! It is actually tomato bisque with goat cheese marshmallow and pesto sauce drizzle.Soupe a L’Oignon Gratinée–onion soup.D had Bordeaux vs. California Reds. A very interesting mix. The winner? Bordeaux (of course)Truffle Infused MushroomAs you get to the middle, the smell of truffle assaults your senses in the most amazing way.I had the crabmeat souffléLook how dense it is, yet it is still light as air.My dessert flight — Moscato (Piedmont), Suterne (2011), 20year old Tawny port, and and amazing Spanish dessert wine that I really have to read up on because it has become my favorite thing.For dessert, Bananas Foster Souffle
As we paid the bill, we were already planning on what to get the next time we come here. That’s how good it was. Presentation was excellent, ingredients were topnotch and fresh, service was impeccable and execution was above par. Those are my 4 criteria for a good restaurant and Rise no 2 got it all.
Rise n°2 Salon de Soufflé and Wine bar, 1700 Post Oak Blvd #290, Houston
This is another great year for my blog. Although recipes for my cooking has gone down quite considerably, I’ve had a lot of entries from my restaurant adventures. I have actually done a lot of cooking lately but I simply don’t have the time to write. I know I should just really simplify my text and let the pictures speak for themselves. But if that were the case then all i need is just Facebook, the way everyone else does it. So I will take this extra step because, writing, although time-consuming, is a delight in itself.
I chose this restaurant because I wanted D to try the real deal Kobe beef; the one that is certified, with serial number and everything. I have lived in Japan and I cannot say enough about how they obsess over the quality of their Kobe and the measures they take to protect its quality. When Roka Akor opened, a co-food-blogger told me that this restaurant flies their Kobe from Japan. You pay through the nose (it is sold by ounce) but for the real experience, it is still cheaper than flying all the way to Japan. This is my rationalization after picking up that tab today.
We started off with sashimi. So yummy and pretty.So here it is. Certified Japanese Kobe Beef. True steak perfection.D is one happy camper. He has officially reached steak nirvana.A5 Wagyu FIletMadagascan Jumbo Tiger Prawn with Yuzu Kosho ChiliFYI, wine selection isn’t a slouch. This is a really good Bordeaux.Vahrona chocolate molten cake- the filling is almond caramel.I’m a sucker for presentation. Cappuccino was meh but the cups are cute.
This was definitely a wonderful dinner. Totally worth the splurge. When you think that the alternative is flying all the way to Tokyo and have to deal with jet lag and their teeny tiny hotel rooms….this was a steal. I don’t know how long I’ll keep telling myself this, but whatever makes me sleep at night, right?
