LOCAL Houston | The City Guide August 2016 | Page 64

DISHES WE LOVE
By Jodie Eisenhardt + Erin Hicks

SOMETIMES WE CAN’T STOP THINKING ABOUT A DISH, AND THEREFORE, WE
MUST ENJOY IT ON A REGULAR BASIS. OF COURSE, WE’RE MOSTLY MOTIVATED BY
SUPER-DELICIOUS OFFERINGS BY CHEFS WHO UTILIZE CLEAN INGREDIENTS.
HERE’S WHAT WE CAN’T GET ENOUGH OF NOW.
For more dishes, visit www.localhoustonmagazine.com.

Photography courtesy of Juice Girl

Photography by Shannon O'Hara

Acai Bowl from Juice Girl
We are frequent flyers here for fabulous juices, smoothies and now for one
of our favorite desserts, created without refined sugar, by the way. Juice Girl
Gretchen Todd uses acai and a proprietary blend of other berries/fruits for
the base, then tops with a scrumptious mix of local Sinful Bakery vegan granola and hemp seeds, sliced bananas and strawberries drizzled with fantastic local Bee Wild Honey. This is luscious, organic living, folks.

Photography by Shannon O'Hara

64

L O C A L

| august 16

Colossal Lump Crab Salad from La Table
This salad has all of the flavors and textures we crave – in one dish. A fantastic
combination of jumbo lump crab, cilantro, radish, creamy avocado and crisp
cucumber is gently dressed with a bright citrus dressing. With a tiny hit of
spicy heat from jalapeno, this pretty much makes the perfect plate for summer.

Greek Village Salad from
Helen Greek Food & Wine
Chef William Wright’s seasonal,
lettuce-free Greek salad has developed a cult following – beautiful,
ripe tomatoes showcased with
imported Greek feta and wild,
dried oregano for a deep, herbaceous punch. Chef’s technique is to
create the dressing in the bowl with
all of the other ingredients so that
the tomatoes are completely coated
in the dressing. This dish is the epitome of simple, vibrant flavors and
good ingredients.