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Houston Voice, No. 1099, November 16, 2001
File 021
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Houston Voice, No. 1099, November 16, 2001 - File 021. 2001-11-16. University of Houston Libraries. University of Houston Digital Library. Web. October 19, 2019. https://digital.lib.uh.edu/collection/montrose/item/781/show/772.

Disclaimer: This is a general citation for reference purposes. Please consult the most recent edition of your style manual for the proper formatting of the type of source you are citing. If the date given in the citation does not match the date on the digital item, use the more accurate date below the digital item.

(2001-11-16). Houston Voice, No. 1099, November 16, 2001 - File 021. Montrose Voice. University of Houston Libraries. Retrieved from https://digital.lib.uh.edu/collection/montrose/item/781/show/772

Disclaimer: This is a general citation for reference purposes. Please consult the most recent edition of your style manual for the proper formatting of the type of source you are citing. If the date given in the citation does not match the date on the digital item, use the more accurate date below the digital item.

Houston Voice, No. 1099, November 16, 2001 - File 021, 2001-11-16, Montrose Voice, University of Houston Libraries, accessed October 19, 2019, https://digital.lib.uh.edu/collection/montrose/item/781/show/772.

Disclaimer: This is a general citation for reference purposes. Please consult the most recent edition of your style manual for the proper formatting of the type of source you are citing. If the date given in the citation does not match the date on the digital item, use the more accurate date below the digital item.

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Title Houston Voice, No. 1099, November 16, 2001
Contributor
  • Weaver, Penny
  • Crain, Chris
Publisher Window Media
Date November 16, 2001
Language English
Subject
  • LGBTQ community
  • LGBTQ people
  • Gay liberation movement
Place
  • Houston, Texas
Genre
  • newspapers
Type
  • Text
Identifier OCLC: 31485329
Collection
  • University of Houston Libraries Special Collections
  • LGBT Research Collection
  • Montrose Voice
Rights In Copyright
Note This item was digitized from materials loaned by the Gulf Coast Archive and Museum (GCAM).
Item Description
Title File 021
Transcript 20 OUT ON THE BAYOU NOVEMBER 16, 2001 • HOUSTON VOICE New South Kitchen & Bar Sunday Famous Gospel Brunch Thursday Fried Chicken $3.75 Foxmopolitans h 1 in 2615 S. SHEPHERD HOUSTON, TX 77096 713.523.5FOX WvVW.FOXDINER.COM Cafe Zorro ■ 905 Taft • 713.528.9691 Nuevo Wavo Latino Cuisine Lunch only M-F llam-2pm Available for private parties & events, evenings & weekends HOURS Monday-Thursday Friday -Saturday Sunday llam-lOpm llam-llpm llam-9pm Melting Pot. a fondue restaurant Dip into something different.^ The Mertiog Poc, Houston's only fondue restaurant has bw-a vored one of Houjinn's "Mow Romantic Dining fcupenencw." Come join its for a unique an<" '■ (Knrdg exp-aience in % casual but comfortaWi went. Wt offer a wide variety of entrees as well as vroodcrnJi* cheese appctnxH, but don't forget ahocoiiie deaerti thai have made in famous! We now featuring ihe ultimate in dining pteaiurei tjhe cdiaw&t&i/ Vndultyencb 6100 Westheimer 713-532-5011 hai [fiily completes the fondue experience. CHEESE FONDUE COURSE Swim or Cheddar Cheese Fondue. Seasoned To Perfection Table-Side SALAD COURSE Bitter Swcel-California Salad, Chef'l Salad or Mushroom Salad MAIN COURSE Tw,n .Maine Lobster Tails. Center-Cut Filet Mignon, Japanese Tiger Shrimp. Choice Sirloin Teriyaki, Breast Of Chicken. •Accompanied By An Exotic Assortment ol Vegetables and Sauces. DESSERT Milk. White or Bitter-Sweet Dark Chocolate Fondue! Accompanied By Fresh Fruits and Cakes for Dipping O / S?m- couple f 33s0 pe* prison thtwa{ie\) eating out RESTAURANT REVIEW Dining at Zana a real treat Despite one pretentious waiter, restaurant shines with creative foods, unique atmosphere by TRAYCE DISKIN Are we Houstonians really that provincial when it comes to global cuisine? Or did our waiter at Zana (the downtown Mediterranean Cafe owned by the talented and savvy folks of Mi Luna and Mia Bella) just have a bit of an inferiority complex? Soon after seating us at one of the cozy yet sleek black vinyl booths, he brought us the starter of sliced pita and charmoula, a spicy tomato sauce. "You know how you guys eat tortilla chips and salsa? Well," he coached, "this is what we eat instead in Morocco. This is pita bread." Well, thanks for clueing us in. Our amusement, however, would have been sweeter if this exotic and obscure invention was actually fresh. Unfortunately, the chilly, thin triangles were chewy and decidedly stale. The sauce, however, redeemed our friend quite a bit. The deep tomato flavor and smoky, garlicky seasonings made it easy to disguise the texture of the bread. The waiter's overbearing and pretentious manner continued this way throughout the evening, as he reminded us more than once that he was the artist behind the minimalist, industrial-looking creations on the walls, and questioned us as to various items on the menu, to "test" our knowledge. There's a fine line, we learned, between the entertaining and downright irritating. Thankfully, Zana offers some sumptuously good food to counteract its seemingly needy staff. The charmoula sauce makes another fortuitous appearance with the Fried Calamari ($5.95), which features lightly battered meaty rings of squid. The Steamed Mussels ($6.95) in a zesty tomato, cilantro and roasted jalapeno cream sauce is a welcome south-of-the-border addition to the menu. The Moroccan Blackened Tuna ($8.95), on its bed of leafy sauteed spinach sauce and drizzled with harissa sauce, is not to be missed. Although one expects lamb and couscous, feta and olives to make star appearances on the menu, the crepes caught our attention immediately. The Veggie Crepe ($8.95) features sauteed spinach, mushrooms, roasted red peppers, zucchini and cheese stuffed into a thin crepe. Although the veggies were tender and fresh, the real flavor comes from the generous heaping of basil cream sauce, which lends a rich and piquant kick to the otherwise somewhat bland dish. Perhaps it was just an oversight, but we found it odd that the cheese wasn't listed as one of the ingredients. The Chicken Zana ($11.95) is topped with a festive confetti of sundried toma- "r~7 — M-n&ro-uwtn (.'tit ■ Zana Mediterranean Cafe 401 Louisiana 222-1822 Food: !#!!«!•»!•« Service: WIW Value: Hill Scene: mm mil *• Opt for bread, water at home t*Jttta*H OK, if you really must aWttmajX Fine for most WaVNaXtH Worth the drive, so live a little mt-MI-WtaitW As good as it gets toes, artichoke hearts and goat cheese, and the white wine sauce deliciously enhances this mingling of flavors. The chicken itself was tender and moist, and the side of couscous was light and unburdened by heavy spices or drowning sauces. The side of vegetables is a healthy and pleasingly ungreasy medley. The Grilled Eggplant with Goat Cheese ($8.95) features eggplant that manages to be beautifully grilled while still maintaining its succulence. The layering of mozzarella, parmesan and goat cheese overwhelm the dish a bit, but the resulting taste is rich, smoky, and decadent. For those interested in something a little more spare, try the Whole Wheat Fettuccine ($12.95), with mushrooms, peas, spinach, roasted peppers and an exquisite wild mushroom pesto sauce. The Grilled Lamb Chop ($14.95) with its tapanade of sundried tomatoes and braised leeks features a gorgeous saffron rice and pinot noir sauce. Salads also illustrate the creative and tasteful touch of many of Zana's dishes. Try the Roasted Eggplant Salad ($6.95) and Rosemary Chicken Salad ($7.95), where toasty walnuts and juicy tomatoes soak up a delicate pommery mustard vinaigrette. The lunch menu doesn't scale back in terms of quality, but features more on-the-go items such as wraps, burgers and an endless array of sandwiches. Located one block from the heart of the Theater District, Zana is a welcome, casual alternative to many of the cavernous and loud new restaurants in the area. Other than an obnoxious waiter or two, Zana's staff is efficient and friendly, and allows the food to speak for itself.
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