VIDEO: See the spectacle of food prepared at your table

+scan these pages with Layar to see the “at your table” experiences in store at

Kiran’s and Churrascos.

Chef Kiran Verma (above) makes poori and roti Indian flatbread at your table. The breads are fragrant, fresh and warm from the skillet or wok. Churrascos puts its own spin on the classic tableside technique of the flambé with its flaming tres leches (opposite page).

oil. It’s a symphony of textures and flavors.

For something meatier, chef Travis Lenig at Liberty Kitchen & Oysterette rolls out a gleaming silver tray with whole prime rib to carve tableside, just like old-school upscale Houston restaurants and country clubs used to do, only better. First, Lenig performs a dramatic knife sharpening procedure, which gets the attention of your neighboring diners. The succulent prime beef, piping hot from the oven, is sliced per your specification and ladled with deep brown au jus making it even moister. It comes with a choice of sides such as creamed spinach or sautéed asparagus. Decadent.

HAVE IT YOUR WAY Hip, new Gyu-Kaku in Midtown is attracting throngs of young curious denizens for its meaty grilled Japanese cuisine that you cook at your own table or booth. The extensive menu here can be a little overwhelming but the superbly trained servers will guide you. We recommend the kalbi shortribs, the harami skirt steak and the pork belly—each tender and tasty. The mild tasting butterfish is also a good bet for the non-meat eater. When the server brings your meat or seafood to cook, he will demonstrate the simple grilling technique. “Two minutes per side—don’t overcook!” they say frequently.

If you’re looking to throw a party or gather a group of friends during the holidays, Nara offers a private room in which you can cook your Korean feast atop a long communal table. Upscale and airy, the Korean Grill Room was designed to minimize the smoke typically associated with traditional Korean barbecue (i.e., you won’t smell like grilled food after you return home). The sizzling flavor is showcased with special meats like kurobuta pork flown in from Japan or American Kobe short rib (kalbi), accompanied with sides (banchan) and marinades made from family recipes.

LIGHT MY FIRE Probably the most classic tableside technique is the flambé. At Churrascos, executive chef David Cordúa offers up a s’moreslike twist on their famous tres leches. Servers light a wineglass on fire with rum and hazelnut liqueur, then pour the contents of the wineglass—liquid fire running down the glass—on top of the Corduas’ signature tres leches cake. For magicallooking sparkles, the server liberally sprinkles cinnamon through the flames and finishes with a hot chocolate ganache sauce. Magically delicious!

dine

bayou bites

Get the dish on the Bayou City's culinary happenings.

BACK IN BLACK Chef Bruce Molzan is back, this time in black! Molzan and Neera Paidar recently opened Ruggles Black in Paidar’s former Nosh Bistro space. The menu is a fusion of Indian/Asian meets French American, so expect adventurous choices ranging from chicken tandoori pizza to curried ribs, short rib tacos or pork and duck spring rolls. Never fear Paleo fans, Molzan will offer a collection of Paleo dishes—think fried rice with snapper. The ambiance is exotic with rich accent hues in gold and red, reclaimed woods and sparkling chandeliers.

3963 Kirby Dr., 832-530-4493, rugglesblack.com

MUSEUM MUNCHIES The Museum Park Cafe and Bosta Wine & Coffee recently opened in the Parc Binz building by restaurateur Christopher Balat, who also owns Cloud 10 Creamery. Both eateries are airy and contemporary with lots of glass. The sophisticated menu at the Museum Park Cafe, by chef Justin Basye, impresses with options like halibut with eggplant and polenta; Black Hill Farms pork Milanese with arugula and tomatoes; and bucadini clams casino pasta. Expect a unique wine list by Samantha Porter, formerly with Osteria Mazzantini, full of boutique wines with a French focus. Bosta Wine & Coffee proffers local farmstead cheese and artisan charcuterie; panini sandwiches; salads like marinated kale and dried fruit; and potted chicken liver mousse.

1801 Binz St., 713-533-9560, museumparkcafe.com

DOWNTOWN DRINKS Cocktail guru Alex Gregg and his partners popped open Moving Sidewalk in the former Goro & Gun location downtown. From tall and refreshing to boozy over ice, the talented bartenders are mixing, creating and pouring creatively named libations. If you are a fan of history and etymology, don’t hesitate to ask your barkeeps about the interesting names of their cocktails—they gave that as much thought as the drink itself and there’s a cool story behind each of them. Expect both tried and true and original cocktails—although they promise they’re just as happy to pour a shot or a beer.

306 Main at Congress, 832-708-6195, @movingsidewalk

The Heat is On

Warm up winter with Houston’s cultural melting pot of complexly spiced dishes.

BY ROBIN BARR SUSSMAN

High capsicum levels, like those showcased on Food Network’s Heat Seekers, will make you sweat, clear your sinuses and practically send smoke out of your ears. And that’s just what chili heads crave. But there is a whole world of spices besides hot chilies, including exotic Indian spices, Thai spices, Cajun or the spices in Caribbean cuisine.

Send your taste buds on a trip!

SOUTH OF THE BORDER HOT Beloved Ninfa’s is famed for its sizzling tacos al carbon, limey Ninfaritas, rich enchiladas and other Tex Mex favorites. The recipes are not ultra spicy—but they have a little secret. In addition to the addicting avocadotomatilla green sauce and the fresh table salsa, there are two hot sauces hidden in the kitchen. But you have to ask for them.

“Atomica” is made with a dried, toasted chile de árbol, which is blended into a paste with roasted tomatoes, garlic and salt. It is complex, spicy and smoky flavored. “Molcajete” is the hottest sauce in the house—10 times spicier than the table salsa. It’s made with fresh habanero peppers—which can be green, red or orange--and blended with roasted tomatoes, garlic, onion, cilantro and fresh jalapeños. “Use it as a dipping sauce. A little goes a long way,” cautions exec-chef Alex Padilla. Each fresh pepper has a unique heat level which changes with the seasons. “We play with

Ask for the “Atomica” or “Molcajete” (left and opposite) to get these hidden handmade hot sauces delivered to your table.