Our Savior Lutheran School
ntegrity
A L C A R E FF uU nN eE rR a l C are
• Simple Elegance • Sensible Pricing • Impeccable Quality • Pre-Arrangements Available
3915 Dacoma, Suite E (713) 344.0764
www.IntegrityFuneral.com
Grades 1-8
EnrollinG now
A worldly taste of the neighborhood
713-290-8277 5000 west Tidwell
A new taste from Cavatore, a dive into Cafe Brussels and the scoop on Landa Cafe
www.oslschool.org
Art Valet 2B ¡ Behind The Bar 3B • Landa Cafe 6B Saturday, July 18, 2015 • Page 1B
ÂĄBenvenutti A Tutti! New location, same (Welcome, Everybody)
quality at Cafe Brussels By Christina Martinez
Christina@theleadernews.com
Photos by Christina Martinez Cavatore Italian Restaurant’s Mike Schmitz prepares his home made pizza dough for their newly added pizza that is now served during dinner hours.
New menu item offered at Cavatore Italian Restaurant By Christina Martinez
christina@theleadernews.com
charge you $10 for it,â€? Duwez said. “All they do is heat it up. Here, we make it after you order and we give a big portion, it comes with fries and you spend less. It doesn’t make sense.â€? The menu at CafĂŠ Brussels hosts traditional items centered on Belgium cuisine that See Brussels, P. 7B
Photo by Christina Martinez Cafe Brussels owner Catherine Duwez pours a Delirium, a Belgian beer that won a Best Beer in the World nomination in 2008 at the World of Beer Championship in Chicago. You can find the Delirium, nine other Belgian beers on tap and unique bottle finds at Cafe Brussels.
.ORTH (OUSTON S 9EAR 4RADITION
3PAGHETTI 4HURSDAY %VERY 4HURSDAY AM PM 3PAGHETTI -EATBALLS )TALIAN 3AUSAGE #HICKEN 0ORK #HOPS ,ASAGNA %GGPLANT 0ARMESAN 3ALAD 'ARLIC "READ $ESSERTS "EVERAGES
7% #!4%2
5
I-4 E. Whitney
Crosstimber
#ALL &OR $ETAILS
Northline Mall Airline Dr
The Italian Cavatore Restaurant family has been in business for 33 years, going on 34. The family has watched the neighborhood develop, bringing in new An eight inch Cavatore Margherita, with Cavatore’s signature and old faces, young and marinara, roma tomatoes, buffalo mozzarella, basil and topped young-at-heart families. Just with a balsamic reduction glaze. as the neighborhood has developed, so has the menu at sauce is the traditional sauce “I wanted to take my time. I Cavatore; with their newest the restaurant has been serv- wanted to learn the recipes addition - Pizza. ing over the years. The new and try new things.� At the front of the house, comes from the addition of After a three month build General Manager Federico pizza chef Mike Schmitz out, and a month’s worth of Cavatore says the addition and his pizza knowledge and recipe building, Cavatore and of pizza has been in the recipes. Schmitz spent a week trying works for a couple of years Schmitz grew up in the recipes on their loyal cusand it’s something they were pizza business, learning his tomers to see what worked, always looking to add to the trade in small mom and pop what needed improvement menu. shops in Allentown, Penn- and what was a hit. “I’ve wanted this for sev- sylvania. The recipes on The Italian restaurant eral years, but never felt like the menu will incorporate launched their menu addiit was quite ready,� Federico Schmitz’s East coast flare tion on July 6, and on their Cavatore said. “I first night sold didn’t want to just 19 pizzas. The provide your basic “Just as the neighborhood new menu item pizza, I wanted to be available has developed, so has the will do something diffor dinner hours ferent, but also menu at Cavatore; with their only from 5:30 something that – 10 p.m., Mon. would be liked by newest addition - Pizza.� – Sat.; closed everybody and Sundays. Cavacapture our family tore Restaurant recipes.� and Cavatore Italian tradi- is located at 2120 Ella Blvd. “Everybody� is exactly tion. 770018. who the Italian restaurant “When we had applicants The neighborhood restauhas in mind. You’ll find a come in to interview, we had rant says it’s because of the ‘build your own pizza’ option, them make their own dough,� families and loyal diners that with emphasis for the kids. Cavatore said. “Some made they get to offer new menu The build your own pizza their dough with beer, others items, just like this one. is brought out on a wooden tried this or that. This guy pizza peeler, with three ra- (Schmitz) hit the nail on the mekins of ingredients: mari- head from the beginning.� nara sauce, cheese and one That dough, Schmitz’s additional topping of your dough, is what Cavatore says choice. The kids, or kids at sets their pizza apart from heart, are brought a chef hat anyone else. and put to work to craft their This journey to add pizza own pizza. Once the chef has to the menu started three finished, the pizza is put into years ago. Cavatore said they the oven and brought back have a rather large kitchen for the chef to taste and en- and an addition to kitchen joy their creation. that was being used for mari“When you receive a chef nara and stock prep was the hat, you earn one Cavatore target for their pizza pie plot. chef sticker,� Cavatore said. A large overhaul was needed “We’re working on new to get the kitchen fully opstickers, so that when the erational and for their four kids come back, they can deck oven stone, heat room Contributed photo earn new chef stickers and and new refrigeration. Colin Tobola, 8, poses for a fill up their hat.� “A lot of people wonNew, combined with tradi- der why I didn’t have pizza photo as he makes his build tion, is the base of the pizza right away,� Cavatore said. your own pizza at Cavatore Italian Restaurant. to the menu. The marinara
Accessible, delicious European cuisine has traveled all the way from Brussels, Belgium to a cafĂŠ in Washington Heights at CafĂŠ Brussels. The Belgium cafĂŠ started their first concept in Montrose in 1999 and now calls the Heights home on Houston Ave. after the closing of Cafe Montrose. Owner Catherine Duwez was raised in Brussels. Her father was a sauce chef in a local kitchen growing up and that is where the family trade originates. “My father is a wonderful cook,â€? Duwez said. “I was always in the front of the house.â€? When Duwez started her first concept in Montrose, her father traveled to the States to help her establish her sea legs and help develop the menu. After the folding of CafĂŠ Montrose and the transition to CafĂŠ Brussels, Duwez’s father again flew to the States to help tweak changes and get the restaurant up and running. The Montrose cafĂŠ name came from the location of the restaurant and with the transition into CafĂŠ Brussels, Duwez changed the name to reflect where she grew up. At the Montrose venue, Duwez said the cafĂŠ had a large following and business did rather well there. Since the change in space, Duwez
boldly admits that even with the Houston Ave. traffic, business isn’t comparable. Duwez questions how fast food joints and large chains can have such large lunch and dinner crowds selling processed food, while her hand made, home cooked fare gets over looked. “You can go to La Madeleine and order the quiche and they give you a tiny piece and
Drive Thru Available
3!#2%$ (%!24 3/#)%49 OF ,ITTLE 9ORK
610
% 7HITNEY $R WWW WHITNEYOAKSHALL COM
Come enjoy LUNCH
@ Harold’s
Tuesday-Friday 11-4pm It’s Terrace time! Complimentary appetizer & non- alcoholic beverage with purchase of any lunch entree!
350 W. 19th St.,Houston, TX 77008 713.360.6204 | Haroldsheights.com
The Leader ad.indd 1
4/14/15 9:46 AM
GREENWOOD KING The Leader of Real Estate Sales in your Area
713.864.0888 G
R
E
E
N
W
k O
O
D
1801 Heights Blvd. K
I
N
G
.
C
O
M