Anvil Bar & Refuge, the pacesetting cocktail bar founded by Bobby Heugel, has been named a national-level finalist for Outstanding Bar Program in this year’s James Beard Awards. Anvil will compete with four other establishments across the country for the title, to be awarded at the Beard Foundation’s annual gala in Chicago on May 7.
No one really needs an excuse to enjoy a delicious pie but in case you do, today March 14 is National Pi Day.
Donut giant Krispy Kreme is going green for St. Patrick’s Day.
A Mediterranean-flavored restaurant in the former Saks Fifth Avenue space of the Galleria that sports a menu inspired by the coastal regions of France, Spain and Italy.
Designed to suggest the good life of the Cote d’Azur, the room is drenched in light, with olive trees on the patio, unstudied décor dotted with sleek runway strips of fresh rosemary and olive oil (bottles, steel tank dispensers) at every turn.
Olive oil plays a key role in the menu that begins with signature crostini: mushroom and artichoke; burrata, tomato and pesto; manchego, fig and marcona almond; and prosciutto with ricotta and fig.
A Pinot Noir Comparison – California, Oregon, Burgundy: Pappas Bros. Steakhouse, 5839 Westheimer. 5:30-7 p.m. Friday. $95 plus tax and gratuity. 713-780-7352.
Relic wine dinner: Pappas Bros. Steakhouse, 5839 Westheimer. 7 p.m. March 21. $195 plus tax and gratuity. 713-780-7352.
Caymus Vineyards wine dinner: The Palm Houston, 6100 Westheimer. 6:30 p.m. March 22. $185. 713-977-8180.
Second Chances wine tasting: The Texas Wine School at AOC, 2301 Portsmouth. 3-6 p.m. March 31. $60 or $100 for two tickets. 713-248-6381 or firstname.lastname@example.org.
Raise your glass to CIS, a wine and golf event benefiting Communities in Schools – Bay Area: Bay Oaks Country Club, 14545 Bay Oaks Blvd., 3-4:30 p.m. April 16. 281-486-6698 or RaiseYourGlasstoCIS.
Author, TV host, emcee, chef, and all-around badass Pryles recently released her first cookbook, entitled “Hardcore Carnivore: Cook Meat like You Mean It”, featuring 224 pages of meat porn and her own tricks and tips to attaining dominance over animal flesh.
Take heart, fast-food burger fans, McDonald’s will soon bring fresh beef to Houston.
As the name suggests, 30-Minute Spaghetti & Meatballs is no substitute for the kind of meatballs simmered for hours in your nonna’s Sunday gravy. Strangely enough, the recipe doesn’t even include oregano or basil or a dry Chianti. And yet, I think this is a meal you’ll be happy to produce on a weeknight or any time you are craving tomatoey comfort food.
The meatball mixture is basic but does the trick: ground turkey, parsley, garlic and panko, plus salt and pepper. The meatballs brown in a skillet and finish cooking in the sauce, which is even simpler – canned tomatoes, puréed in a blender. When you drain the pasta, save a little of its cooking water; it contains some starch that will help bind the sauce and spaghetti together.
Before closing for renovations under new management, The Harp’s hearty crowd and owner Declan Plunkett partied one last time.
Shake Shack’s Rice Village grand opening includes a neighborhood-exclusive West U-nicorn dessert.