Rice Village gets Nao Ramen House

The new look is spare and modern with a dining room decorated by a wall of forest moss.

There are about 60 seats in the dining room, 30 at the bar and 50 on the patio.

Chef Rob Frias has fashioned a well-edited menu of small plates (dumplings, chicken wings), yakitori, bao and rice bowls.

Instead of one or two standard broths, Frias is offering four, including shoyu beef, pork tonkotsu, chicken and miso – the broths take 22-24 hours to make.

“There’s still some whimsy that shows up in our kitchen,” Frias says about his red curry ramen, which he describes as taking a slightly Thai direction with lemongrass and ginger notes as well as a Cajun and Tex-Mex twang.

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Young chef couple opens Relish Restaurant & Bar in Upper Kirby

Before it shuttered in August, Relish Fine Foods enjoyed a five-year run in River Oaks as a gourmet eatery and take-away store.

Husband-and-wife chef team Dustin and Addie Teague now have moved to a location twice the original’s size and tweaked the concept to create Relish Restaurant & Bar.

The 4,200-square-foot, Upper Kirby/River Oaks area spot, formerly home to Bird & the Bear, has been reimagined in a cool palette of gray and white with pops of blue set against wood and tile flooring.

Dustin describes his menu as foods “that everyone wants to eat”: deviled eggs; charcuterie and cheese boards; kale salad with grilled chicken and toasted walnuts; fresh fig and burrata salad with sliced prosciutto; and a classic burger.

[…] the Teagues are making up for lost time; they plan to offer brunch soon.

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Upcoming Houston wine events

Wine calendar

What you need to know about French wines with Master Sommelier Guy Stout:

Nice Winery, 2901 W. Sam Houston Parkway; 6:30-8:30 p.m. Dec. 8; $50; 713-744-7444.

Get Your Sparkle On!: Memorial Wine Cellar, 7951 Interstate 10; 2-3:30 p.m. Dec. 10; $50; 713-826-2967.

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Tiffani Thiessen and husband, Houston native Brady Smith, to host Food Network holiday special

The group will feast on dishes such as crispy-skin whole smoked turkey, potatoes au gratin and blood-orange cranberry sauce and Bourbon Pecan Pie, Texan Smith’s favorite dessert. Bourbon Pecan Pie with Vanilla Whipped Cream 2 rolled frozen pie crusts, thawed according to package directions Melt the butter in a medium saucepan over medium heat. Unroll the pie crusts and press into two 9-inch pie plates. Set the pie plates on a large baking sheet. Serve slices of pecan pie with a dollop of whipped cream.

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Upcoming Houston wine events

Grand Cru Beaujolais dinner:

Cain Vineyards wine dinner:

What you need to know about French wines with Master Sommelier Guy Stout:

Conrad R. Hilton School at the University of Houston; 6:30-8:30 p.m. Monday; $75; guystout.com or gstout@glazers.com.

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