The Blind Goat — Restaurant in Houston

We stopped by for a piece of the apple pie. It was disappointing. We were expecting something similar to the pie that Gordon Ramsay praised on MC. It's even mentioned on the menu that Chef Ramsay had 'praised' this pie. Instead of a flaky buttery homemade crust, storebought (prefrozen) phyllo dough was used. The filling consisted of two spoonfuls (maybe) of cubed overseasoned and overcooked apples instead of sumptuously seasoned and just-cooked layers of apple slices that still have a slight bite to them. The crust (phyllo dough) ratio to filling is way off in the favor of the 'crust'.

You will not scrape your fork across the top of this 'pie' and hear the sound of marvelous caramelized sugar. You will not cut your knife/fork into this 'pie' and feel a gratifying 'crunch' of a homemade crust breaking apart as seen on MC. This is more of an apple turnover pocket...without the loft of a turnover since all the edges are sealed.

My mother, herself a former chef, said she thought McDonald's "apple pie" (also a rectangular pocket with fruit filling) was a better value. Way overpriced 4"x6" pastry that for $6 that didn't require a lot of skill or imagination.

If this is symbolic of her other menu items (overpriced unimaginative, little-better-than-amateur fare) then sadly count us out. (consider this: for $16.99, you can go to Shabu Shabu Zone for lunch and have all you can eat Wagyu cuts of beef, fresh seafood, fresh vegetarian options, and noodle options cooked tableside in your own bowl of broth. Or Saigon Pagolac which serves freshly grilled options w/vermicelli tableside for less than the Blind Goat vermicelli/noodle bowl options. And the Saigon Pagolac serve shrimp and sugar cane all year round, unlike the Blind Goat which indicates the shrimp and sugar cane on their menu is 'seasonal').

As Chef Ramsay would say, What a shame. We really, really wanted to like this place because we're Asians, foodies, and fans of MC. The only thing rubbish about this pie is the price for cheaping out on a real American classic and turning it into something any amateur can do (dollop sugary mushy precooked apples onto prefrozen dough, cut another piece of dough, cover the other dough piece that has the apples, stamp the edges down, and throw into oven for twelve minutes). This is not a pie. And not MC quality. And certainly not the pie that Chef Ramsay praised.

(And, contrary to the owner's response, we ate the pie immediately after picking it up while still parked in the fire lane as there was very limited free parking in the area and we didn't want to pay for parking as we were en route to airport. Note how the owner shifts blame without mentioning why the subbing of real homemade crust for cheap pre frozen phyllo dough or the paltry amount of overcooked filling that were little better than what you find with McDonald's apple pie. As for using "locally sourced" ingredients being built into the price, first, the pie has no meat. I grew up in Houston and have yet to hear Texas being famous for producing apples so I doubt those are locally sourced. Pre-frozen phyllo dough can be bought by bulk from any wholesaler.

Bottom line: this was not the "real" pie as seen and praised on MC by Chef Ramsay. That one required skill. This one did not. We gave two stars previously but owing to owner's lack of adequate response. not owning up to cheating out on skill and ingredients, and attempted blame shifting we now...

When you're down and out with a bad head cold, there's nothing quite like a hearty bowl of bone broth to aid in healing and warm the soul. Case in point: Chicken Pho.

"But............I don't really love fish sauce," I mumbled in a nasal-y voice as we walked in to Bravery Hall. To be honest, I wasn't particularly craving Vietnamese food, but my boyfriend insisted that I'd feel much better after a bowl of Christine Ha's famous chicken pho.

We plopped atop bar stools overlooking the open kitchen and watched as the culinary orchestra unfolded before our very eyes. "I could just sit here for hours and watch the cooks do their thing," I said in awe.

Our friendly waitress/prep cook suggested we get lunch started with the beef carpaccio. "Ehhh," I whispered to my boyfriend,"I hate beef tartare." She told us to just trust her and go with it, so we put the order in. Lightly seared, thin blankets of beef were crowned with a sweet and savory liquid/sauce (not fish sauce, which I loathe), citrus, Vietnamese herbs, corn nuts, and roasted peanuts and served alongside puffed prawn chips. The Carpaccio rendered nothing short of culinary dynamite and, hands down, one of my favorite 'bites' of 2019. I loved how Chef Ha played with - and emphasized - various textural components (corn nuts, peanuts, prawn chips) with this delicious, unique, and creative spin on a traditionally bland appetizer.

For as adventurous of an eater as I am - and for all of the places in the world in which I have traveled - I am ashamed to say that I have never had pho! Much less a chicken version! Aside from knowing that my boyfriend was obsessed with this particular bowl of the famous Vietnamese soup, I wasn't quite sure what to expect. Chock-full of chicken, cracklins, scallion, fried onion, rice noodles, and broth, the pho was topped with a sous vide egg. I pushed the egg aside and took my first bite which, while tasty, didn't blow me away. "It's fricking chicken soup," I thought. It wasn't until I stabbed the egg and stirred the molten yolk throughout the broth that the pho went from good to excellent. Acting as a rich thickening agent, the egg became the piece-de-resistance of the dish and completely converted me.

If you find yourself in downtown Houston, carve out some time and hit Bravery Hall for a slew of dining options. I guarantee you that The Blind Goat's menu, namely the Beef Carpaccio, is worth going out of your way for. Plus, you can't beat Chef Ha's incredible and inspirational personal history and story. She is...

Our experience at the F&N soft opening of The Blind Goat was nothing short of impressive. Despite the full opening standard, the service from Ruth was top-notch, and the co-owner John, who also happens to be the husband of Chef Ha, personally greeted each group of customers that evening including us. His passion for his job was palpable and added an extra layer of warmth to the already inviting atmosphere.

But the real star of the show was the food. Each of the five dishes we ordered was outstanding, a true testament to the skill and creativity of the kitchen staff. If forced to choose, I would highly recommend the Puffed Rice Noodle with Tofu, the Green Papaya Salad, and of course, the famous Rubbish Apple Pie. Each dish was a perfect balance of flavors and textures, making for a truly unforgettable dining experience. I cannot recommend this restaurant enough and cannot wait to return to sample more of their amazing menu.

-Puffed Rice Noodle with Tofu True delight for the senses. The crispy squares of noodles are expertly stir-fried with fresh vegetables, creating a harmony of textures and flavors that is simply irresistible. The vegetarian dish has a rich umami flavour that balances the dish's light and crispy elements. Must-try for anyone who loves delicious, well-executed Asian cuisine.

-Green Papaya Salad Sweet and savory flavors with the crunch and aroma of roasted peanuts and sesame. The addition of sweet beef jerky takes this dish to the next level, leaving taste buds tingling with satisfaction. However, it's the shrimp paste that truly sets it apart. The salty, umami flavor of the shrimp paste is the perfect complement to the sweet beef jerky, juicy grape tomatoes, and nutty roasted peanuts and sesame. The delicate balance of flavors in this dish is a testament to Christine's mastery of the culinary arts. A true highlight of any meal, the Green Papaya Salad with shrimp paste is a must-try for anyone looking to expand their palate and indulge in a truly exceptional dish.

-Rubbish Apple Pie Simply outstanding. The star anise, ginger, and lemongrass hinted pie has a balanced aromatic flavor that is both unique and memorable. Cosmic's vanilla ice cream (in the same plaza) with the fish sauce caramel is a whole another level. Just the right amount of sweetness, savoury and depth this dessert needs. Like sipping a good glass of Scotch, the flavour profile is just amazing. No wonder why Gordon Ramsay has praised this dish...