LOCAL Houston | The City Guide JUNE 2016 | Page 19

FOOD | ARTS | COMMUNITY | STYLE+LEISURE

FAJITAS A GO-GO

A serendipitous partnership teams former Houstonian/celebrated
Washington, D.C. chef/restaurateur Jeff Black with Tacos A Go-Go’s
Sharon Haynes for a literal redefining of the fajita experience.
Designed with pick-up and delivery in mind, the West U space is small,
with a sunny patio.

CUISINE: Top Shelf Fajitas and More
EXECUTIVE CHEF: Mallory Buford
5404 Kirby | 713.661.0151 | www.Fajitasgogo.com
Mon–Sun: 11am–9pm

Two years in the making, including a year of intense research
and testing, the group has brought CIA-trained Exec Chef
Mallory Buford to Houston from Black’s restaurant group in
D.C. The result is truly exceptional fajitas created with hormone- and antibiotic-free juicy, mesquite-grilled sirloin (no
chewy, over-marinated, over-salted skirt steak here) and chicken, along with a seriously impressive array of smoky/grilled
daily vegetables (think spaghetti squash, fancy mushrooms
and asparagus), quail, fabulous wild boar sausage and
scrumptious fresh, wild-caught shrimp. Fine ingredients are
allowed to shine and the results are simply fantastic.

Photography by Andy Hemingway

Housemade corn and flour tortillas are perfection (don’t miss
the quesadillas, crisp and smoky), as are the two fresh salsas
and yummy white queso. You can also get fresh enchiladas
and whole, rotisserie chickens. Big bonuses? Fresh margarita
mix (bring your own tequila or have them deliver the mix) and
enjoy a free, local beer while you wait for your order. Chef
Buford has plans for onsite BBQ and charcuterie. I didn’t
think I cared about fajitas anymore and now I’m obsessed.
Shrimp and Beef Fajitas

TOULOUSE CAFÉ & BAR
CUISINE: Casual French | EXECUTIVE CHEF: Philippe Schmidt
4444 Westheimer | 713.871.0768 | www.ToulouseCafeandBar.com
Mon–Thurs: 11am–10pm; Fri–Sat: 11am–12am; Sun: 11am–10pm
Dallas restaurant group, Lombardi Family Concepts, brings
its Toulouse concept to Houston in the brand new River Oaks
District, the first of several restaurants soon to come to the
high-end shopping area east of Highland Village.
Celebrated French Chef Philippe Schmidt is at the helm, after
two years of catering and consulting following his departure
from his namesake restaurant, Philippe. It can’t get more
French feeling than the light, bright décor and neighborhood
cafe vibe. A large bar is already a see and be seen destination for the beautiful people. Service is extremely thoughtful.

The bistro cuisine is what you’d expect. We enjoyed an
excellent French onion soup with its crispy gruyere crouton
alongside a fresh and yummy Maine lobster and baby kale
salad, crispy pommes frites and a luscious chocolate souffle
on our first visit for lunch. Daily quiche, plus a variety of mussel offerings, escargots, foie gras and frog legs a la
Provencal, along with an extensive wine list should keep the
Francophiles in check.

june 16 |

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