LOCAL Houston | The City Guide January 2018 | Page 17

FOOD | ARTS | COMMUNITY | STYLE+LEISURE
PERFECT PAIR
Did you know Rice Village has been around since 1938? We honestly had no idea (the more you know...
sing it, come on). While it has seen many updates and growth over the years, it’s quite unique to be around
for so long in Houston, especially as a consistent spot for shoppers, diners and drinkers alike. Also as consis-
tent, Prego, which has been serving up fresh, modern-style Italian cuisine on Amherst for over 30 years. With
the stream of patrons including – again consistent – regulars (even during our recent Monday night visit, no
less), Prego sure seems to still know what it is doing. One of the original members of the Htown Restaurant
Group (Xochi, Backstreet, Hugo’s and Caracol), chef/owner John Watt, and partner Tracy Vaught have quite
the institution with Prego. Operated by a wonderful team from the back of the house to the front, Prego and
its mix of seasonal and classic menus are welcoming all year long. Think fresh housemade pasta and local,
and Italy’s, finest sourced ingredients. Brunch, salads, pizza and seafood, they are all there too. Ask about
the specials! Casual and comfortable, mixed with fine-tuned top-notch Italian cuisine, fine wine and great bar
program. That’s, a-Prego. Lest we forget dessert, ask t o see the tray, and please, please, please try the panna
cotta if you’re looking for a real treat. Possibly the best we’ve had (and we’ve had a lot).
Now, this is quite a special pairing here. Paleo and fine dining darling, roast bone marrow, makes on and
off appearances on the Prego menu. We were lucky enough to score this dish between the Thanksgiving
and Christmas holidays. At Prego, roast bone marrow, cut lengthwise for presentation and ease of serving,
is plated with caramelized balsamic onion jam, grilled lemon and Sicilian sea salt. And the bread! Served
by the basket, Prego bakes and serves fresh bread each day, including the crostini we’d recommend for use
with the marrow. Alone, the marrow is creamy and rich, just as it should be. Find your favorite combination
between the marrow, onion jam, salt and lemon. Ours was a combo of each one, with a chunk or two of the
salt. As for a paired drink, look no further than the ‘Texas Cocktail’ section of the menu, and choose the Rye
Catcher, a Bulleit or Red River rye whiskey cocktail with made-in-house ginger syrup and fresh lime juice. That’s
all it takes, those three ingredients, to achieve a standalone cocktail, and quite the pairing with the marrow.
Balancing the sweet and savory in so many ways, this perfect pair is one worth searching out. You might just
find a new favorite Houston-styled trattoria as well.
PREGO
12.6.2017
3:47pm
ROASTED BONE MARROW + RYE CATCHER
2520 Amherst | Houston, TX 77005
713.529.2420 | www.prego-houston.com
Sun–Thurs 11am–10pm
Fri–Sat: 11am–11pm
By Mike Cook | Photography by Kennon Evett
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L O C A L | 1 . 2018
1 . 2018 | L O C A L
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