It’s a very rare thing to see people looking excited while waiting in line outside a school bus. But rather than whisk disgruntled kids to school, this bus is staying parked long enough to serve up old school burgers and fries made entirely from scratch. Each of the burgers––which bear school-appropriate names like the study hall, the subsitute, and the homeroom––is made using a blend of three cuts of black angus beef, before being topped with ingredients like homemade ketchup, pickles, and thick-cut bacon, and placed between freshly baked buns. The study hall sizzles with slow-braised pork belly, Spanish onions, and homemade BBQ sauce, while the substitute swaps everyday lettuce and tomato for bleu cheese, bacon, burgundy-laced mushrooms, and caramelized onions. Of course, even diners with perfect attendance like to shake up their lunchtime routine now and again, and so Chef Bernie creates a globally-inspired daily special, the field trip, which might feature anything from German pretzels and mustard to spicy Mexican guacamole. Thanks to its from-scratch philosophy, Bernie’s Burger Bus has won numerous awards, including the title of best food truck from the My Table Culinary Awards, and "best burger" from the Houston Press. But there's another list earning even more buzz at Bernie's: the detention list. Customers who order Bernie's detention burger––two angus beef patties sandwiched between two applewood bacon grilled cheese sandwiches, and topped with crispy onions, cheddar, and all the fixings––are rewarded with a spot on Bernie's prestigious detention list, only if they finish the mammoth mess or smash it in into a locker.
With a stay at Hotel Granduca in Houston (Galleria), you'll be minutes from Uptown Park and close to Memorial Park. This 5-star hotel is within close proximity of Schlumberger Headquarters and Uptown Plaza.
Make yourself at home in one of the 122 individually decorated guestrooms, featuring refrigerators and plasma televisions. Wired and wireless Internet access is complimentary, while 32-inch high-definition televisions with cable programming provide entertainment. Private bathrooms with shower/tub combinations feature makeup/shaving mirrors and designer toiletries. Conveniences include laptop-compatible safes and desks, as well as direct-dial phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Be sure to enjoy recreational amenities, including an outdoor pool, a spa tub, and a 24-hour fitness facility. This hotel also features complimentary wireless Internet access, a concierge desk, and babysitting/childcare. Guests can get around on the complimentary shuttle, which operates within 3 mi.
Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of 24-hour room service. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a 24-hour business center, limo/town car service, and business services. Planning an event in Houston? This hotel has 3450 square feet (321 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Self parking is available onsite.
Sitting inside Bombay Pizza Company, owner Viral Patel watched the Food Network's The Best Thing I Ever Ate, waiting alongside family and friends for a mention of his Slumdog pizza, a fusion of Indian and Italian flavors. After the 30-second spot, the restaurant erupted into a standing ovation.
Patel's journey to that moment first began when he quit his job in restaurant management to travel around India learning how to cook. Hoping to one day open a restaurant of his own, Patel returned to the United States and became interested in pizza, buying his own pizza stone and experimenting with new recipes, which fused Indian flavors with the traditionally Italian pies. He opened Bombay Pizza Company with the help of his mother, Sonali, who also inspired the Sonu's Rita pizza, which combines house-made cilantro-mint chutney with a margarita pizza. Soon after the restaurant opened, it was awarded Houston Press's Best Pizza in 2010. In addition to pizza, the menu features Indian street fare such as the kati roll with tandoori chicken and paneer and traditional Italian dishes such as lasagna and chicken parmagiana.
Today, Bombay Pizza Company has two locations, the original in Houston and a second, larger location in Sugar Land. Both eateries feature saffron-hued walls, the soft glow of Thomas Edison–style filament light bulbs, and photos of Bombay residents performing daily activities including washing clothes, fishing, and playing chess. The Sugar Land location also features an outdoor patio, microbrews on tap, and a private dining area.
You could say fate is the reason Merida Mexican Restaurant is able to purvey its authentic Mayan and Mexican dishes today. Founders Olga and Rafael Acosta started their culinary journey in the 1950s after U.S. citizen Olga personally wrote President Eisenhower to request a visa and passport for her new husband. The young couple then moved to Houston, where, after much toil in the refrigerator repair business, Rafael converted his shop into the family’s new restaurant, crossing numerous hurdles as new business owners to set up their original 12-table eatery. Soon the restaurant began to grow around the unique recipes from Rafael’s home, Mexico’s Yucatan Peninsula, drawing in customers with specials and flavors lovingly prepared by Olga. Today the restaurant continues to thrive thanks to its fresh, home-cooked dishes and the continuing spirit of the Acosta family, who stills run it.
Merida’s recipes have spanned three generations, with Rafael’s grandson Junior now behind the restaurant and its culinary specialties, such as cochinita pibil. To prepare it, chefs marinate seasoned pork in an adobo paste, top it with pickled onions, and serve it with Yucatan style black beans. These flavors join the menu’s other subtle flavors and nuanced Mayan dishes that mingle with the crispy tacos and burritos of their traditional Tex-Mex dishes. On weekends, live entertainment injects Merida with the lively sounds of contemporary Latin soul and other energetic acts, creating a destination for fans of the menu’s unique recipes and authentic spirit.
As he passed another lazy afternoon at Purdue University?s student union, Paul Miller had a flash of sudden, delicious inspiration. He wanted to capture the feeling of camaraderie he shared with his fellow students, to create a place where people could gather for good company and good food long after graduation ended. He kept that dream with him through years in the restaurant industry, finally giving his vision form as The Union Kitchen, a joint venture in contemporary global cuisine with chef Juan Arellano.
Even though the restaurant mirrors Paul?s collegiate experience, the food within is a far cry from the typical dorm cafeteria fare?in fact, H-Texas magazine added The Union Kitchen to its "Culinary Stars" list in the Best Burger category. The menu features flavors and techniques borrowed from France, Italy, Mexico, and beyond, which take shape in dishes ranging from paremesan-crusted chicken and chophouse steaks to small plates filled with baked brie, prosciutto-wrapped asparagus, or PEI mussels. To stay on top of the calendar, Paul and Juan hit local farmers? markets bi-weekly to suss out the freshest seasonal ingredients for use in their cuisine. They also borrow spare pitchforks, the best utensil with which to tackle their famed Union Burger. The monstrous tower of meat, bun, and onion rings slips other flavors in between its layers, from pecan-smoked bacon to barbecue-smoked aioli. This dauntingly delicious combination is part of what earned it rave reviews from local reporters and bloggers alike.