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Houston Chronicle

Gulf 'yellow edge' grouper roasted over pecan wood, spring onion escabeche, three egg sauce, caviar (left clockwise), slowly roasted and pickled okra, with smoked black garlic, creme fraiche, and 'african blue' basil, and a stew of cultivated mushrooms and texas rice, with caramelized sauerkraut charred long beans, and sweet peppers, at Oxheart Restaurant, Monday, Sept. 2, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) (Photo by Michael Paulsen/Houston Chronicle via Getty Images)
Gulf 'yellow edge' grouper roasted over pecan wood, spring onion escabeche, three egg sauce, caviar (left clockwise), slowly roasted and pickled okra, with smoked black garlic, creme fraiche, and 'african blue' basil, and a stew of cultivated mushrooms and texas rice, with caramelized sauerkraut charred long beans, and sweet peppers, at Oxheart Restaurant, Monday, Sept. 2, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) (Photo by Michael Paulsen/Houston Chronicle via Getty Images)
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Credit:
Houston Chronicle/Hearst Newspapers / Contributor
Editorial #:
1542575035
Collection:
Hearst Newspapers
Date created:
September 04, 2013
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Source:
Hearst Newspapers
Object name:
Oxhear-Top100
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3601 x 5401 px (12.00 x 18.00 in) - 300 dpi - 7 MB