Two images side by side: the left shows an uncooked ham with scored skin, while the right shows a cooked, browned ham with charred edges, garnished with rosemary.

This and That


By Jim Ayres

Props to Postino

I’m thrilled that Postino is making its second Houston home at the site of the former Montrose Mining Company (805 Pacific). For months the rumblings have been about a wine bar moving into the space.

In July I raved about Postino’s Yale Street location in Heights Mercantile. Its light menu of antipasto, salads, panini and bruschetta, as well as a nicely chosen wine selection and brunchy atmosphere, have been a hit since opening day. It’ll be a perfect compliment to the party-hearty area.

As co-founder Lauren Bailey described it: “Walking into the old Montrose Mining Company — such a storied space that’s been a neighborhood gathering space since the 1970s — gave us goosebumps. Something just felt right, and we’re thrilled to honor its historic legacy, the neighborhood, and the people who have come before us.â€

Mia’s Table is great for groups

Recently I’ve been to two birthday gatherings at Mia’s Table (3131 Argonne, one block east of Kirby). Mia’s is my favorite fast casual comfort food spot in town. They have the best burgers, the best onion rings, the best chicken fried chicken, the best of everything. And Mia’s back room is a great place to have your next party. It’s free to reserve (just reserve early) and I guarantee your friends will love it. And, as everyone orders at the counter, there’ll be no check shenanigans!

Smoked WHAT?

Smoked prime rib, a smoked whole salmon, even smoked duck. These three foods have two things in common: they’re all smoked, and I count each as one of the best things ever to pass my lips.

But smoking can go too far. A chef in New York with way too much time on his hands is offering Smoked Watermelon! As in, a whole watermelon, smoked, to resemble a ham. The NYC blog Gothamist explains:

“The watermelon’s rind is removed, and then it’s brined for four to six days with salt and ash. It’s then smoked for six to eight hours and basted with its own pan drippings. The drippings are then mixed with buckwheat flour to form a gravy.

“It’s explosive when you bite into it,†Chef Will Horowitz of Duck’s Eatery (351 East 12th) told Gothamist. He introduced the watermelon ham a month ago and has received a flurry of press ever since.

I’ll bet. If smoked watermelon will make your life complete, get up there, get on the waiting list, try it and report back!

Coming soon

My thoughts on two new Heights-area Mexican restaurants, and impressions of UB Preserv (newly and thankfully replacing Jimmy Chew’s — oh, you didn’t think that blind review from last year was about anywhere else, did you?).

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