I recently ate and photographed several dishes at Azuma Sushi and Robata Bar in West University Place, Texas for a piece I was working on. It was so fun photographing the Hama Chili appetizer and eating it too. The dish is made with thinly sliced yellowtail, spicy ponzu, diced chilis, chili powder and garnished with edible flowers.
I recently ate at Tiny No. 5’s in Houston, Texas for a piece I was working on for West U Essentials magazine. The executive chef sent out their Crab and Avocado Salad for me to try and I simply adored it. The dish was on their summer menu for August and it’s a shame that it’s not available all year. The salad tastes as good as it looks. It’s made with heirloom tomatoes, avocado, fresh crab and topped with micro greens. The dish is streaked with a balsamic reduction and served with grilled bread.