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THIS RESTAURANT IS CLOSED Textile Restaurant Restaurant Review: Scott Tycer, one of Houston’s most experimental chefs, has made a private playground inside his bakery by turning a small part of the ground floor of the 115-year-old former textile mill that houses his Kraftsmen Baking into Textile, a reservation-only restaurant. Simple, clean lines with white walls bathed in beige fabric give Textile an intimate and cozy feel, and with only ten tables, the usual wait for reservations is two weeks. Tycer blends local ingredients with a hint of culinary ingenuity. To wit: a simple cheese sandwich is smeared with Texas goat cheese on Kraftsmen’s artisanal bread with an apple wood vinaigrette. Pork is prominent, as evidenced by the bacon tart with a quail egg, abundance of Serrano ham in several dishes and bacon-flavored desserts, courtesy of chef Plinio Sandalio. Other standouts include the liquid pumpkin pie, braised Provimi veal and fried sweetbreads. Although pricey, we highly recommend the seven-course dégustation menu paired with wines. The full bar serves cocktails blended with seasonal flavors and the wine list is creative.