LOCAL Houston | The City Guide FEBRUARY 2015 | Page 19

Local February 2015 final.qxp_002houston 1/26/15 1:57 PM Page 19 Heirloom Carrots and Beets The slow-cooked beef and polenta pizza is rich in mascarpone and pecorino. Yeah, polenta on pizza. Wonderful, but the real star is the crust that Pera spent years perfecting. The wood-grilled chicken comes with a nice kick. The gulf shrimp, mussels and clams were accompanied by Arborio, lemongrass and chiles. Meyer Lemon Cake Time to savor the philosophy. I start with a salad of heirloom carrots, roasted beets and radish. The texture yields a little crunch that says, “We were just perfected in that garden outside.” “I can walk outside and see what’s ready to pick,” Pera said. “It’s time to use kohlrabi, so how do I use it? What will it go with?” Here’s what: charred broccoli and Brussels sprouts delivering a satisfying smoky taste. SAMPLE MENU - COCKTAILS • Coltivare Gin & Tonic – Citadelle + Mint + Grapefruit Peel + Fever Tree Mediterranean Tonic $12 - SNACK • Foccacia with olive oil $6 - SALAD+PIZZA • Heirloom carrots, roasted beets, radish, burrata, mint citrus vinaigrette $9 • Slow-cooked beef, polenta, mascarpone, pecorino, parsley $18 The cocktails are special as well. Pera tells me the overall idea is to take traditional Italian liquors and spirits and infuse them in an American - ENTRÉES • Gulf shrimp, mussels, clams, Arborio, potatoes, style of cocktail. I take a sip of the lemongrass, chiles, herbs $25 Ava Crowder, a wonderfully bitter and sweet creation named after the - DESSERT irrepressible character. Apparently • Wood-roasted pear crostada, cream $18 Morgan, like me, is a huge Justified fan. Imagine an Italian expression of a Manhattan. Delicious. Come early, or late. Frequently patrons are waiting for the doors to open at 5pm, and it often fills up quickly. But dining at 9 is fine. I’ll see you there. COLTIVARE By Jeff Lane Photography by Sarah Miller pizza + garden 3320 White Oak Dr. | Houston, TX 77007 | 713.637.4095 | www.coltivarehouston.com | [email protected] Monday, Wednesday, Thursday 5–10pm | Friday & Saturday 5–11pm | Sunday 5–9pm | closed Tuesday | Reservations not accepted. Maximum party size of 6. february 15 | L O C A L 19