My team coordinated the media dinner and media blitz which served as an introduction to Lavaca Teppan, a sleek family-owned teppan-yaki restaurant that had just opened in downtown Austin on Lavaca Street. To better understand the vision for Lavaca Teppan, we spent time meeting with, dining with and learning from the owners Chef Toshi, Yoko and Chef Taichi. We also met with their branding consultant Benjamin Serrato of  Zócalo Design and their architectural designer, Jamie Chioco  of Chioco Design (Perla’s, Royal Blue Grocery, Betty Sport, Galaxy Cafe, etc). Well, once I got over my initial geek crush on Jamie, — what lady who loves beautiful architectural design wouldn’t have a crush on that man — I was able to form words and complete sentences and ask him questions about his inspiration for his design over a “rehearsal” dinner we had before the real media dinner.  From these conversations we learned how the menu, interior design and branding all worked together to form a cohesive restaurant brand.

“Rehearsal” media dinner.
Notice how I’m enthralled by my conversation with Jamie. Photo by Jennifer Whitcomb.

“Rehearsal” media dinner before the real deal. Notice my handy notepad.  Photo by Jennifer Whitcomb.

INTERIOR and EXTERIOR DESIGN

Photo by John Anderson

Austin Chronicle’s Melanie Haupt referred to Lavaca Teppan as a “restaurant that offers just as much a feast for the eyes as for the appetite.” Chioco Design kept Lavaca Teppan’s modern simplicity in mind when designing the establishment. They worked with common materials but used them in unique ways. Floor to ceiling glass windows diminish the barrier between street and restaurant, allowing natural light to shine through Lavaca Teppan’s bright and airy interior. Warm hardwood entryway walls welcome guests into the restaurant and accents of yellow throughout highlight the open and flexible dining space. Bento boxes, Polygal® walls and custom designed light fixtures aid in creating a purposeful connection to Lavaca Teppan’s unique environment.

THE BRANDING

Lavaca Teppan Website

Lavaca Teppan Menu

The graphic design firm Zócalo Design (El Chile, El Chilito, The Red House, Antonelli’s) worked closely with Chioco Design and Lavaca Teppan to develop a visual identity (logo, menu suite, and signage) that is consistent with the modern simplicity of both the space and the cuisine.

THE FOOD (my favorite part)

grilled tofu with steamed rice, teriyaki chicken with fried rice, beef tataki Photos by Lars Frazer

Lavaca Teppan’s menu is in keeping with the tradi­tion of Japanese cuisine’s emphasis on the season­ality of food, quality of ingredients and streamlined presentation. Just as the design of the restaurant is sleek and uncomplicated, so too are the simple, fresh and beautifully plated dishes. Chef Toshi designed the menu to be small and simple rather than large and intri­cate because he wanted everything to be made fresh to order for each guest every time. Even the sauces and dressings are made from scratch in house.

A little background:

The word teppan-yaki is derived from “teppan” which means iron plate, and “yaki,” which means grilled, broiled or pan-fried. In Japan, teppan-yaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.

The form of teppan-yaki most familiar to North American’s consists of steak and other meats, along with vegetable accompaniments. It is often known by the name of “hibachi,” and the establishments are often referred to as “Japanese steakhouses.” Al­though Lavaca Teppan derives its name from Teppan-yaki and does serve Teppan style food, it is unlike the “Japanese steakhouses” that Westerners are accus­tomed to.

Chef Toshi, Yoko and Chef Taichi felt that because Lavaca Teppan is located downtown near the capital and businesses, lunchtime guests would have time constraints that would not allow for the artistry to take place at the table with the flair one sees at “Japanese steakhouses.” Instead, the true art at Lavaca Tep­pan is expressed on the plate.

Lavaca Teppan offers teppanyaki style dishes with a choice of beef, chicken, shrimp, or tofu accompanied with seasonal stir fried vegetables and fried or steamed rice. Also available are some traditional Japanese dishes including tempura and Tori Kara Don (Japanese fried chicken made with eggs, onion, and homemade sauce served over a bed of steamed rice).

Because I’m a creature of food choice habit, I always order Lavaca Teppan’s house made soup with my meal. Priced at just $2.75 and filled with mushrooms, green onions and tempura flakes served in a house-made bouillon, I always really want to pick up the bowl and get every last drop of that goodness. Or as my friend (and “Yelp Eliter”) Dej did, I’m tempted to “abandon the spoon early on and kill that thing in 3-4 fell gulps.” 

I may be a bit biased since I love this quiet and sincere Lavaca Teppan family, but when I’m looking for a convenient and reasonably priced place to dine for lunch downtown, I often choose Lavaca Teppan.  My fiancé works downtown and we often choose this spot for dining together or even alone. It is just that kind of place. One can find good company with the food, the service and the atmosphere.

Here’s an item I’m obsessed with and I’m thinking about gifting my fellow food lovin’ friends with it this Holiday Season:

A few months ago, upon my engagement to my best friend Delfino, the founder of the online gift boutique The Merci, Briana Miriani, gifted me with one of her site’s best sellers, the Garlic Twist. (Full disclosure: Bri’s also one of my PR clients.)

I want to get fit and not have a bridal war with my wedding dress. Therefore, I’ve been on a roll of cooking my own meals at home. After Bri gifted me with the Garlic Twist (17.99), I’ve found every excuse in the world to add garlic to my dishes and have looked up different healthy recipes online that call for garlic. Who said that my wheat bread lean turkey sandwich doesn’t need a little fresh minced garlic? And wouldn’t that Asian beef stir-fry be oh so much better with some more garlic? Some red wine reduction garlic chicken for me and my fiancé, Delfino? Don’t mind if I do. (Really. I don’t mind. I made it last night.)

The Garlic Twist makes peeling that unruly garlic a simple and fun task rather than an annoying chore. Just bang the garlic and grind it, baby. Easy Peasy. Plus, the clean up is easy. Just put it under the kitchen sink faucet and rinse and repeat. Until recently, I hadn’t realized that the twist also minces nuts and olives. That’s next on my list…

My first experience at Lenoir will always be diamond and white gold glitter dusted with the fact that it was on the same night that my best friend proposed to me.

I’d crafted a Labor Day Weekend Stay-cation that mainly consisted of eating our way through Austin. No hiking Mount Bernal. No swimming in Barton Springs. And certainly no jogging on the lake. Our mouths moving and hands lifting would be all the exercise we needed.

We planned to eat at places that I’d read and heard about and had yet to try, sprinkled in with eating at some of our favorite haunts such as El Alma (try the Sangria Margarita. It’s not on the menu, but it’s sinfully sweet and tart) or Pork Chop Friday’s at Perry’s Steakhouse ($11.95 for a well seasoned roast size pork chop and mashed potatoes). After passing by it several times during my drive home and after reading an article in Bon Appetit where Lenoir was selected as one of the best new restaurants in 2012, Lenoir was placed on our Labor Day Bucket List.

First Impressions – The Design:

In CultureMap Austin, food writer Jessica Dupuy referred to the design as “Marie Antoinette meets Alice in Wonderland.” The space definitely is a classy grownup version of whimsy. The front of the restaurant’s building is covered with a panel made from whitewashed scrap lumber and upon entering the doors of Lenoir, my first thoughts were: “I want to host parties here, I want to take pictures here and I want to eat here. I want to eat here A LOT.”  The space, which seats 34, boasts reclaimed white wooden cabinet doors, white wooden tables, and distressed white chairs. The windows  are lined with white linen curtains decorated with antique crocheted doilies. Brass and glass hanging lamps reclaimed from the foyers of remodeled homes hang in a cluster over the communal table that seats 10.  I remarked to our attentive yet unobtrusive server that the design was whimsical, but not too much. That is was “just right.” She concurred and said “You’re right. Everything is just right.”

The Branding:

Website Design -

Their website is like their dishes. Simple. Tidy. Uncomplicated. And to the point. Yet, the site is bursting with well placed color and textures.

I appreciate their menu page doesn’t direct you to a PDF that you have to download, rather the entire menu is on the actual menu page and is in an easy to read font and font size.  They could have taken the easier route of having a PDF since their menu constantly changes, but rather they showed follow through and attention to the detail that makes it easier on the end-user – the eater, by having the menu on the actual website.

Something else I appreciate is their contact page. It lists everything that a directionally challenged person such as myself needs: the address, a map and a phone number for if/when I get lost.

Menu Design –

Since the menu changes depending on the season and the available produce, there is a need for Lenoir to have a flexible print menu that is not pricey to reprint and make changes to. I liked their small and simple one sheet menu that had a clear and easy to read font and to the point descriptions of the food and wine.

Always the word nerd, I was smitten with the menu’s word play.  Diners can choose three dishes from four different categories: Field, sea, land, dream (dessert), for a prix fixe fee of $35.  As Mike Sutter calculated in Fed Man Walking, that makes 1,728 possible three-course combinations. Extra courses chosen are $10 each.

The Food:

The plates were tidy and pretty and the flavors were intricate and enjoyable.

The food was just like the interior of the restaurant. Simple, refreshing and clean. To the point.

We tried the:

Field: summer beans / smoked mushroom / tomato water / pasilla

Sea: watermelon ceviche / avocado butter / chilies / cucumber / fried shallot

Sea: toasted shrimp ravioli / okra / shishito peppers / tasso sauce

Land: crispy rabbit terrine / sweet potatoes / arugula & pickled pear salad

Land: red curry goat / watermelon / goat feta / crêpe

Dream: honeyed figs / ginger ice cream / toasted marshmallow / malted chocolate crumble

And other Dream selection that I forgot to jot down whilst in between bites of heaven.

Since my first visit, Lenoir has become my go to place for an after hours glass of wine or an inexpensive weekday meal. The service is stellar and unpretentious, the food is almost too pretty to eat (almost) and always an enjoyable taste bud adventure, and the atmosphere is always welcoming and warm. Every time I go I discover something new, not only on the menu, but also things I hadn’t noticed the first time within the design. And each time I smile at the cleverness of it all.

Yes, a party at Lenoir is in order.

Macintosh Birthday Cookies from SugaPlump Pastries and Catering

Yesterday marked the 28th Birthday for Macintosh and Chef  Jocelyn Leffell of SugaPlump Pastries and Catering  made these tech-tacious cookies for the Apple offices in Austin. Twenty-eight years ago,  Steve Jobs introduced the Macintosh to 3000 attendees at the Flint Center at De Anza College in Cupertino. It was the first commercially successful personal computer to feature a mouse and a graphical user interface rather than a command line interface.

In true Mac form, the cookies are functional and fashionable:   well designed AND they taste great. A chef after Steve Jobs’ own heart.

Soleil at Sunset

Chef David & Carmela Hartman

Last week I dined with Chef David Burton Sanchez, formally Chef/Owner of Apatite Cafe and Carmela Hartman of Instyle Weddings and Destinations.   Chef David is the newly appointed chef at Soleil, a restaurant in the Oasis, TX development. Although a little has been covered about the transition, I find David’s story to be much deeper than the surface level details that have been shared in the Austin area press. David’s spirit is so genuine, kind and joyous.  I’ve included some “Stuff iDid and What iAte”pictures I took that evening in this post.

Happy Hour Menu at Soleil

Chef David finds joy in educating and teaching others, especially those who work with him and come into his restaurant. While dining last week, I saw David do a “table greet” at almost every table, taking the time to chat with them, ask them about their day and explain different dishes on the menu (explaining the local flavors, flavors that were from other countries and the nuances of the dishes.)

Vin plat: assorted salami, duck, artisan cheese, candied nuts, sun-dried fruits

He has taken a lot of things off from the  previous menu, straying away from the Mediterranean dishes that were previously on the menu, and has added more approachable dishes for diners.  His new menu will be locally infused with an international twist. He’ll still have the “fancy” dishes, but they will be served in the form of a pre-fixe five course  “Degustation Menu”  served fireside in the evenings starting in March. So those wishing for a more “adventurous” dining experience will be seated in one area of the restaurant, near the beautiful fireplace inside.

Happy Hour at Soleil

He states that he is a “like water for chocolate” chef, where when he cooks, it’s about the emotion.

This chef and certified sommelier has also made changes to the wine menu to make it more approachable. He’s added .375′s for those that do not want a whole bottle and he’s taken away a lot of the wines that many of his guests are not as likely to recognize. He’s also added a few Texas wines as a nod to local. He’s categorized the wine menu by complexity rather than just red, white, bubbles, making it easier for diners to choose by finishes and notes rather than by the color of the wine (as it was laid out previously.)

amuse bouche: triple cream brie, granny smith apples, candied pecans, shizo greens & baby parsley on a cracker

David says  that he wants Soleil to  be a place of destination dining where the food is heartfelt. “Where dining is an experience and not just about the sunset, it has to be about wonderful food and even better experiences.”  He states that he is a “like water for chocolate” chef, where when he cooks, it’s about the emotion. If he’s in a bad mood, he feels that it can be reflected in the food; that people can literally taste the bad vibes. Therefore, he tries to stay positive and uplifting to others as well.

I’m looking forward to the changes and additions that Chef is making. I also look forward to more conversations with this “like water for chocolate” chef who is passionate about food, people and experiencing life.

“The app is different from other social networks because it aims to ‘evoke an emotion’ rather than drive traffic to a website. It’s about creating a world around your brand.”

Instagram is  Apple’s app of the year and is forecasted to surpass Foursquare as the largest mobile social network.  Your brand should be on Instagram.  The app presents an opportunity to visually micro-blog for your business and bring your brand to life through showing the daily scenes that fans are often curious about.  Both Starbucks and Burberry have topped 100,000 followers on Instagram because they have used the app aptly by showing behind the scenes snap shots of the brand’s cities, employees, fashion shoots, new designs and new coffee blends.   According to PR Daily,  Melissa Liebling-Goldberg, editorial director at Gilt Groupe, “the app is different from other social networks because it aims to ‘evoke an emotion’ rather than drive traffic to a website. It’s about creating a world around your brand.” This encourages real time connections between your brand and your customers.

I’m also digging on Instragram because its picture perfecting filters give my food pictures a little more lovin’. My passion for apps, social media  and food beautifully and visually united.

Here’s a filtered pic of the German chocolate tres leches cake at Garrido’s. It looks great and tastes even better.

Rovio exec wife wears Angry Birds dress: Mashable photo

According to Mashable, tweeple were all a twitter with comments ranging from “epic” to “disgusted.”

This morning Mashable reported that an Angry Birds dress worn by the wife of a  Rovio executive made a fashion statement. But what exactly is that statement? Note the placement of the bird eye and the expression on the dress wearer’s face. According to Mashable, tweeple were all a twitter with comments ranging from “epic” to “disgusted.” One Tweet: “Sooooo glad my husband didn’t create ‘Angry Birds.’ Quelle horreur! This dress is a nightmare”  More Via Mashable: http://on.mash.to/s6t7bQ

Pies at Cutie Pies: Photo Courtesy of Brock Design Studios, Styling Inglenook Decor

After my mother died, I didn’t cook for years. I wouldn’t even cook something out of a box. But once I began baking, it was like I was taking all the honor and dignity my father (a decorated war veteran) taught me and putting it into my business”

Jaynie Buckingham "The Pie Queen" Photo Courtesy of Brock Design Studios

After gaining national attention in some of the country’s most prestigious food magazines, Jaynie Buckingham, the Pie Queen, is partnering with ClickedIn, to give away free pies from her Cutie Pies bakery to the first 2,000 people who sign up at ClickedIn.com during November 28th to December 11th. Earlier this year, ClickedIn, a new online site from Time Warner Cable that offers Central Texans deals at a variety of local businesses, helped Buckingham compliment her national acclaim with local attention by running a deal on ClickedIn.

Buckingham, who dubbed herself the Pie Queen because of her regal-sounding last name and occupation, opened Cutie Pies, a hot pink trailer on South Congress. Within four years of business, Cutie Pies has gained national recognition from popular magazines like Martha Stewart, Travel & Leisure Magazine and Southern Living Magazine.Buckingham now runs the business out of a bright pink and mint green store front that is adorned with memories of her grandmother, mother and father, all of whom she says taught her how to bake.

“My mother was the consummate hostess, reminisced Buckingham. “I grew up watching her and my entire family cook and bake. I think I absorbed everything and eventually discovered I had a talent for it as well. After my mother died, I didn’t cook for years. I wouldn’t even cook something out of a box. But once I began baking, it was like I was taking all the honor and dignity my father (a decorated war veteran) taught me and putting it into my business,” said Buckingham, who claims to know when a pie is done merely by its aroma.

“Everything about this business has been a labor of love,” Buckingham said. “I grew up watching my family do what they did naturally, not knowing that it would some day lead me to a successful business with my simple family recipes. These recipes are what makes Cutie Pies as good as they are.”

Cutie Pies Cutie Pie Granddaughter. Photo Courtesy of Brock Design Studio

Buckingham oversees her pie shop with her three daughters, all of whom have pie nicknames: Pie Manager, Pie Maker, and the Pot Pie Princess.  She refers to her granddaughter Trinity as “quality control” that helps monitor that the pies taste the right way each time.  Not shying away from her home grown roots and humor, the Pie Queen, Buckingham herself says, “Come on down and stuff your pie hole.”

ClickedIn’s focus is on helping small businesses like Cutie Pies evolve into well-known and respected brands. “We enjoy building long-term partnerships for long-term success,” said Tara Bryant, ClickedIn’s regional sales manager.“We love her business and wanted to help put her on the map. It is truly a win/win because she was so happy with our prior efforts, that she is willing to give away free pies.”

This special Cutie Pies offer  (limited to one pie per household) will be available starting on November 28^th and will not appear live on the ClickedIn site. The ways people can obtain the deal is either by an email sent directly to Time Warner subscribers, or if new users sign up at ClickedIn as a new subscriber or by clicking on this special promotional link on online sites such as Facebook, online publications and blogs.

All photos courtesy of Sarah Pember, The Smart Kitchen

East Side Show Room Chef Sonya Coté   and Boggy Creek Farm were recently selected to host an outdoor farm dinner as part of Outstanding in the Field’s 2011 culinary tour across the U.S. and Europe. Hosted on Sunday October 23, 201, the event marked one of five Outstanding in the Field dinners in Texas.

“This unprecedented event perfectly suits Home Grown Revival’s mission to connect people in the community to each other together through education, sustainable agriculture and incredibly local food.”

“It’s a tremendous honor to be selected to host an Outstanding in the Field dining experience and represent Texas among other top chefs and venues across the country and abroad,” said Coté, co-founder of The Home Grown Revival; an open-source project allowing others to learn, share and create farm grown foods. “This unprecedented event perfectly suits Home Grown Revival’s mission to connect people in the community to each other together through education, sustainable agriculture and incredibly local food.”

Chef Coté cites Alice Waters as an inspiration for supporting the local food movement.  Waters is the owner of  the world-famous Chez Panisse; a restaurant  in Berkeley, California, known for its use of organic, locally-grown ingredients.  From Waters, Chef Coté discovered what it meant for a community to source food locally. Her passion for local food can be seen in her daily menus and commitment to source food from Central Texas farmers and artisans. Chef Coté is a determined supporter of local farmers and an advocate for the local food movement, dedicated to educating the nation about the importance of utilizing locally sourced ingredients.

Outstanding in the Field’s mission is to reconnect diners to the land and the origins of their food, while honoring the local farmers and food artisans who cultivate it pairs well with Coté’s mission. Since 1999, Outstanding in the Field  has set the long table at unique and unexpected venues across the country, from farms and gardens, to mountaintops or sea caves. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.

A tradition continued from the very first Outstanding in the Field farm dinner event back in 1999 is for each guest to bring their own dinner plate to the table. The long farm table set with the guests' myriad contributed plates provides a colorful one time only table setting.

Ingredients for the Outstanding in the Field meal was mostly local, sourced within inches of a guest’s seat at the table or from local suppliers such as Boggy Creek Farms, and prepared by the celebrated guest chef, Chef Sonya Cote.  Passed appetizers, a multi-course family style meal and a dessert was served.

One of the things that makes these events special is that farmers and artisans join guests at the table.  So, following a self-guided tour of Boggy Creek Farms, diners, farmers, producers and culinary artisans settled in around the long table for an unforgettable culinary experience.This provided guests an opportunity to hear their story during the courses where the farmers and artisans ingredients were highlighted.

The Event Menu included:

appetizers

grilled pear bruschetta with “blanca bianca” pola cheese,

smoked ringo peppers, honey

rosemary grilled gulf shrimp, preserved lemon

mcpherson cellars sparkling white

grilled pear bruschetta with “blanca bianca” pola cheese, honey rosemary grilled gulf shrimp, preserved lemon

course one

confit of duck hearts, rabbit liver mousse

sparkling white & schezwan peppercorn

grassfed calf tartare, pink peppercorn, pickled pears

cantaloupe carpaccio, olive oil, foraged greens

Fanchette

mcpherson cellars 2009 viognier

grassfed calf tartare, pink peppercorn, confit of duck hearts, rabbit liver mousse

pickled pears , cantaloupe carpaccio, olive oil, foraged greens

course two

bibb lettuce, candied winter squash, goat milk ricotta,

apple & leafy herbs

pumpkin in a pumpkin, pureed with butternut chips & curried pecans

whole grilled snapper, long beans & blossoms

mcpherson cellars 2009 rose of syrah

herbal tea with lemongrass, citron & mint

bread & house honey butter

whole grilled snapper, long beans & blossoms

bibb lettuce, candied winter squash, goat milk ricotta, apple & leafy herbs pumpkin in a pumpkin, pureed with butternut chips & curried pecans

course three

braised oxtails & osso bucco, pomegranate, orange

boiled potatoes, pink hen eggs, herbs

sauteed purple kohlrabi with crispy texas 1015’s

mcpherson cellars 2009 cabernet sauvignon

dessert

buttermilk pie with apples & cream

trio of raw chocolate truffles

pecan, salt & black pepper praline

additional vegan/vegetarian

deviled beets

vegetable pot pie

More about Chef Sonya Coté

Chef  Sonya Coté was awarded the Edible Magazine 2011 Local Hero Award for work in the East Side Show Room kitchen for her commitment to making significant contributions to the local food movement in Austin. She has been featured in local and national television and print for her part in the burgeoning food revolution and continues to support the hard work and diligence of local farms and artisans in every part of her craft.

Austin’s most unique and tasty online charity auction is in the final hours of its Round 3  lineup of culinary contenders that have had  food and wine lovers putting up their dukes for a month. This 12-day online bidding battle began on  Monday, Oct. 17 with a menu filled with one-of-a-kind foodie experiences and ends tomorrow  (October 28) at 11:59 PM.

The 3rd Annual Food Fight! is the yearly fundraiser for the Austin chapter of Les Dames d’Escoffier, an international service organization of women culinary professionals who support local school garden projects, culinary scholarships and hunger programs.

More than 75 unique and tasty culinary experiences ranging in value from $25 to $750 have enticed food and wine lovers to battle it out to secure winning bids. Chefs, restaurants and culinary businesses have generously donated items from dinners to autographed cookbooks to VIP culinary experiences.

Two Jette Momant PR & Events talented female chef clients have donated to the  food fight auction:

Chef Jocelyn Lewiss of SugaPlump Pastries and Chef Sonya Coté, executive chef of East Side Show Room and co-founder of  The Home Grown Revival.

Chef Sonya Coté and Chef Jocelyn Lefall

Chef Jocelyn Leffall  has donated a Sweet Holiday Pastry Feast to the Auction.

This Made Fresh to Order Feast from her newly released holiday menu  includes: Texas Sized Peach Cobbler $40) , Chocolate Bourbon Pecan Pie ($20) and a dozen spirit, coffee or wine infused cake balls ($40) including:  Tito’s Vodka, Deep Eddy Vodka or Dripping Springs Vodka or Kohana Coffee .

Bundle valued at $110. BIDDING STARTS AT JUST $37.00

Bid HERE 

Infused Cake Balls

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Chef Sonya Cote has donated several farm to plate experiences including:

The Homegrown Revival

The  Home Grown Revival Experience: An 11 course family style urban supper club featuring the local history of the food served & a commentary by the people who grew it.

Bidding starts at $250. 

Bid HERE

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Springdale Farm

An East Austin Farm Tour with Chef Sonya Coté: Saturday morning farm forage (Downtown Market, Springdale farm &  Boggy Creek) followed by cooking demonstration of acquired ingredients in your kitchen loaded with prep tips. (food included up to $50)

Estimated Value $150.00

Bid HERE

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Four Course Private Dinner Party at Home

Private chef dinner party at your house.  Cost of food included. Menu created by Chef  Sonya that day using food that is found on the farms in austin.

Estimated Value: $800.00

Bidding Starts at: $267.00

Bid HERE

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East Side Show Room

$40 or $50 gift certificate to East Side Show Room:

Executive chef Sonya Coté’s cuisine has been described as rustic French with a soul food flare.  She supports the local food movement, buying products from Texas farms. Come and taste the ever changing menu based upon seasonal availability.

$40 Certificate. Bid HERE

$50 Certificate. Bid HERE